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OH these recipes sound SO great! I'll be trying every one of them!!! Maybe even the Cheetos! lol...
This may be strange to ask here, but does ANYone know how Kentucky Fried Chicken makes their corn on the cob??? They dont serve it in their restraunts up North here and it's too expensive for me to go down South just for corn on the cob. I could make a MEAL out of corn on the cob and home made bread!
Wonderful recipe -- here in the Cape we have old Malay dishes and a great variety of vegetables to choose from including wild spinach called moroq, sweet potato, butternut squash, different kinds of local beans, peanuts, fresh fenugreek and cilantro called dhania.
I eat many vegan dishes, including this sattvic Kichari.
1/2 cup beans or pulses (split mung [moong] or red or green lentils are good as they cook quickly)
1 cup long-grain rice, I sometimes use brown basmati
2 tablespoons oil
salt, pepper, coriander powder, cumin seeds, turmeric powder, black or red pepper, fennel seeds, mustard seeds
fresh ginger root or galangal
4 cups of chopped vegetables of your choice (carrots, celery, zucchini, spinach, bell peppers, cauliflower, broccoli, green beans, okra, aubergine)
In a large pot with the lid removed bring to a boil pulses in 6 cups of water. Add 2 tablespoons of peeled and shredded fresh ginger root. Now put the lid on and boil on medium heat for 20 min.
In a separate pan place 2 tablespoons oil, 1 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, and 1/2 teaspoon mustard seeds, a pinch of fenugreek seeds. Fry until mustard seeds crackle and the others begin to brown. Add 1/2 teaspoon black or red pepper, 2 teaspoons coriander powder, and 1/2 teaspoon turmeric powder and fry momentarily. Add this immediately to the pot of beans. Now add 4 cups of chopped vegetables of your choice and a litte salt. Bring back to a moderate boil.
Stir in 1 cup of rice, adding water if necessary. Boil gently on low heat for 15 minutes with lid on. Stir briefly every 3 minutes. Remove from heat and let stand for 10 minutes with lid on before serving.
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federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
One thing I learned while doing Buddhist retreats was to enjoy simpler and much more subtle flavours. I had developed the kind of habits that TV chefs indulge in, using masses of garlic, flat-leaf parsley, black pepper or loads of chilli.
On retreats you don't need stimulants of any kind and meditate long hours best on light meals, a little fasting and an untroubled digestion.
So I found myself having bowls of rice with just a spoonful of split-pea puree and a hint of cumin. No salt, no caffeine, no tea, just water and diluted juices. As the days passed, my taste buds began to appreciate the delicacy of a few steamed vegetables with lentils or brown rice, I felt cleansed and I had no need of more food or any condiments. For nearly a month after the retreat I ate much more simply but found that friends thought the food bland. ('Mary's lethal vegan' as one friend said.) So I now use more spices and condiments but really miss that appreciation of just a baked sweet potato with some steamed broccoli or spinach. Nothing else.
To help myself get over bad bronchitis I am making some ayurveda dishes with lentils flavoured with feugreek and turmeric, but very lightly and fresh coriander leaves chopped finely. A squeeze of lemon or lime.
I find it is important to have fresh spices, ground by hand or pounded in a pestle and mortar, and very fresh herbs and vegetables. The quality of ingredients means that there is no need to add extra flavour.
Here's the simplest recipe I have but it's really good if you follow the steps just right.
Red Lentil Soup
Red Lentils
Carrots and/ or celery
Garlic
Ginger
Soy Sauce
Grapeseed Oil
Water
You need a wok to do this right.
1. Heat several (read: many) tablespoons of oil in the wok. It's really important not to skimp on the oil, since it is key to breaking down the lentils.
2. Add garlic & ginger and sautee for a minute.
3. Add a cup of lentils and sautee the lentils in the oil on medium-high. All the lentils should be coated in oil. Sautee until the lentils smell like they are roasting a bit. You'll know when you smell it.
4. Add carrots and/or celery and a lot of water. The lentils absorb a lot of water.
5. Flavor generously with soy sauce.
6. Bring to boil, cover, and simmer for an hour.
The lentils will totally dissolve if you've fried them enough in Step 3. This is a simple recipe but it's surprisingly good.
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federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
edited December 2009
This is healthy, nutritious and very moorish!
Ingredients
½ cup Sesame Seeds
½ cup Sunflower Seeds
½ cup chopped Hazelnuts
1 cup Blanched Almonds
1Tbs Cumin seeds
3 Tbs Ground Coriander Seeds [1/4 cup normal seeds if you can find them]
½ cup Pumpkin Seeds
1/3 cup tinned Chick Peas, drained and rinsed, then drained really thoroughly.
1 Tbs Black Peppercorns [2 Tbs for a more peppery taste]
1 Tbs Ground Paprika
1 tsp Ground Turmeric [turns everything yellow, can be omitted]
Rock Salt … a few turns of the grinder, or more, to taste.
1 tsp dried wild thyme or mint
Method:
This is the most laborious bit:
Take all the ingredients separately, (Except the black peppercorns, ground paprika, turmeric [if used], herbs and rock salt - and the chickpeas!) and dry roast them in a heavy-based frying pan/skillet, until they begin to roast, colour and smell delicious. Leave aside, all together in one bowl, to cool.
Do this with the pumpkin seeds as well, but spread the chickpeas on a roasting tray, and put into the oven, on a medium heat, and roast. Keep an eye on them to dry and roast them until golden brown.
Once everything is done, and you’ve added the chickpeas, combine all the ingredients in the bowl, mixing well. Make sure everything has completely cooled.
Remember to also add the peppercorns, ground paprika, turmeric (optional) and some salt.
Add the wild thyme and/or mint at this point.
Start grinding the mix in a food processor, in reasonable portions, but don’t try to do it all at once. You’ll get an uneven mixture, with some stuff staying in lumps, and other stuff getting too fine.
Grind to a powder resembling ground coffee.
Once everything has been ground to your satisfaction, add more salt if you think it necessary. Be cautious...less is more....
Pour some of the mix in a small bowl.
Into another bowl, pour a portion of the best extra virgin, cold-pressed olive oil you can afford.
Take a hunk of the nicest bread you can think of. (I love olive bread, but even a good wholesome brown loaf is wonderful.)
Dip this hunk into the oil, drip off the excess, then dip into the mix.
Eat, preferably with a really cold glass of lager, or if that’s not possible, a really chilled mint tea....
Store in a cool dark place, for as long as it lasts.
Which if my family is anything to go by, is a little under a week.....
This excellent snack is from North Africa.
it's called Dhukka......
1 bay leaf
4 cups milk
butter (pan and dot at end)
2 tsp salt
5 sprigs thyme
3 russet potato, peeled and sliced very thin
3 cloves garlic, sliced
2 leeks, white only sliced
pepper
nutmeg
3 cups Gruyere cheese (or other)
Heat oven to 350
simmer milk bay leaf thyme salt potato garlic leeks. Till potato a fairly soft but still intact. Remove thyme and bay leaf and discard. Layer solids (potato/leaks/garlic) in layers. Put in a casserole or dish after buttering the sides. On top of each layer sprinkle pepper nutmeg and cheese. On final layer finish with spices and cheese on top. Pour milk mixture into dish. Dot with butter. Bake 1 hour until brown.
Here's a hearty favourite of mine: Ratatouille on Potatoes
Serves 4
Ingredients:
Aubergine (egg plant) x 1
Potatoes x 3 fist sized ones
Courgette (zucchini) x 2
Tomatoes - tinned plum will do
Green bell pepper x 1
Garlic - one or two cloves or more to taste
Olive oil
Salt
Pepper
Cheese - parmesan cheese (cheddar is good too).
Peel the potatoes and slice them about 7 mm thick and fry them in olive oil both sides. Put into an oven proof dish.
Then slice the aubergine, fry and put them on top of the potatoes.
Do the same with the courgette, remember to fry each vegetable in a hot pan just so it turns golden and season each layer of veg.
Then roughly chop the bell pepper (after removing the seeds) and fry them in a little oil for a few minutes, add garlic, then tomatoes and cook until you have a nice sauce (only a few minutes really). Add this on top of your layers and finish with a layer of cheese.
It will quite happily sit like this if you wish to prepare in advance.
Then, put it into a moderately hot oven, say 180 degrees Celsius for half-an-hour and serve with some crusty or garlic bread.
Cut some potatoes,beans, carrot, onions, ginger and green chili's lengthwise...cook in water with required salt. when the vegetables are cooked, add some thick coconut milk. This is called vegetable stew in South India...garnish with curry leaves and a few drops of coconut oil.
Comments
This may be strange to ask here, but does ANYone know how Kentucky Fried Chicken makes their corn on the cob??? They dont serve it in their restraunts up North here and it's too expensive for me to go down South just for corn on the cob. I could make a MEAL out of corn on the cob and home made bread!
I eat many vegan dishes, including this sattvic Kichari.
I love these dishes!
Thanks to all for keeping these threads going!
On retreats you don't need stimulants of any kind and meditate long hours best on light meals, a little fasting and an untroubled digestion.
So I found myself having bowls of rice with just a spoonful of split-pea puree and a hint of cumin. No salt, no caffeine, no tea, just water and diluted juices. As the days passed, my taste buds began to appreciate the delicacy of a few steamed vegetables with lentils or brown rice, I felt cleansed and I had no need of more food or any condiments. For nearly a month after the retreat I ate much more simply but found that friends thought the food bland. ('Mary's lethal vegan' as one friend said.) So I now use more spices and condiments but really miss that appreciation of just a baked sweet potato with some steamed broccoli or spinach. Nothing else.
To help myself get over bad bronchitis I am making some ayurveda dishes with lentils flavoured with feugreek and turmeric, but very lightly and fresh coriander leaves chopped finely. A squeeze of lemon or lime.
I find it is important to have fresh spices, ground by hand or pounded in a pestle and mortar, and very fresh herbs and vegetables. The quality of ingredients means that there is no need to add extra flavour.
Red Lentil Soup
Red Lentils
Carrots and/ or celery
Garlic
Ginger
Soy Sauce
Grapeseed Oil
Water
You need a wok to do this right.
1. Heat several (read: many) tablespoons of oil in the wok. It's really important not to skimp on the oil, since it is key to breaking down the lentils.
2. Add garlic & ginger and sautee for a minute.
3. Add a cup of lentils and sautee the lentils in the oil on medium-high. All the lentils should be coated in oil. Sautee until the lentils smell like they are roasting a bit. You'll know when you smell it.
4. Add carrots and/or celery and a lot of water. The lentils absorb a lot of water.
5. Flavor generously with soy sauce.
6. Bring to boil, cover, and simmer for an hour.
The lentils will totally dissolve if you've fried them enough in Step 3. This is a simple recipe but it's surprisingly good.
Ingredients
½ cup Sesame Seeds
½ cup Sunflower Seeds
½ cup chopped Hazelnuts
1 cup Blanched Almonds
1Tbs Cumin seeds
3 Tbs Ground Coriander Seeds [1/4 cup normal seeds if you can find them]
½ cup Pumpkin Seeds
1/3 cup tinned Chick Peas, drained and rinsed, then drained really thoroughly.
1 Tbs Black Peppercorns [2 Tbs for a more peppery taste]
1 Tbs Ground Paprika
1 tsp Ground Turmeric [turns everything yellow, can be omitted]
Rock Salt … a few turns of the grinder, or more, to taste.
1 tsp dried wild thyme or mint
Method:
This is the most laborious bit:
Take all the ingredients separately, (Except the black peppercorns, ground paprika, turmeric [if used], herbs and rock salt - and the chickpeas!) and dry roast them in a heavy-based frying pan/skillet, until they begin to roast, colour and smell delicious. Leave aside, all together in one bowl, to cool.
Do this with the pumpkin seeds as well, but spread the chickpeas on a roasting tray, and put into the oven, on a medium heat, and roast. Keep an eye on them to dry and roast them until golden brown.
Once everything is done, and you’ve added the chickpeas, combine all the ingredients in the bowl, mixing well. Make sure everything has completely cooled.
Remember to also add the peppercorns, ground paprika, turmeric (optional) and some salt.
Add the wild thyme and/or mint at this point.
Start grinding the mix in a food processor, in reasonable portions, but don’t try to do it all at once. You’ll get an uneven mixture, with some stuff staying in lumps, and other stuff getting too fine.
Grind to a powder resembling ground coffee.
Once everything has been ground to your satisfaction, add more salt if you think it necessary. Be cautious...less is more....
Pour some of the mix in a small bowl.
Into another bowl, pour a portion of the best extra virgin, cold-pressed olive oil you can afford.
Take a hunk of the nicest bread you can think of. (I love olive bread, but even a good wholesome brown loaf is wonderful.)
Dip this hunk into the oil, drip off the excess, then dip into the mix.
Eat, preferably with a really cold glass of lager, or if that’s not possible, a really chilled mint tea....
Store in a cool dark place, for as long as it lasts.
Which if my family is anything to go by, is a little under a week.....
This excellent snack is from North Africa.
it's called Dhukka......
Potato Gratin
1 bay leaf
4 cups milk
butter (pan and dot at end)
2 tsp salt
5 sprigs thyme
3 russet potato, peeled and sliced very thin
3 cloves garlic, sliced
2 leeks, white only sliced
pepper
nutmeg
3 cups Gruyere cheese (or other)
Heat oven to 350
simmer milk bay leaf thyme salt potato garlic leeks. Till potato a fairly soft but still intact. Remove thyme and bay leaf and discard. Layer solids (potato/leaks/garlic) in layers. Put in a casserole or dish after buttering the sides. On top of each layer sprinkle pepper nutmeg and cheese. On final layer finish with spices and cheese on top. Pour milk mixture into dish. Dot with butter. Bake 1 hour until brown.
Serves 4
Ingredients:
Aubergine (egg plant) x 1
Potatoes x 3 fist sized ones
Courgette (zucchini) x 2
Tomatoes - tinned plum will do
Green bell pepper x 1
Garlic - one or two cloves or more to taste
Olive oil
Salt
Pepper
Cheese - parmesan cheese (cheddar is good too).
Peel the potatoes and slice them about 7 mm thick and fry them in olive oil both sides. Put into an oven proof dish.
Then slice the aubergine, fry and put them on top of the potatoes.
Do the same with the courgette, remember to fry each vegetable in a hot pan just so it turns golden and season each layer of veg.
Then roughly chop the bell pepper (after removing the seeds) and fry them in a little oil for a few minutes, add garlic, then tomatoes and cook until you have a nice sauce (only a few minutes really). Add this on top of your layers and finish with a layer of cheese.
It will quite happily sit like this if you wish to prepare in advance.
Then, put it into a moderately hot oven, say 180 degrees Celsius for half-an-hour and serve with some crusty or garlic bread.
Its perfect for a cold Winter's evening.