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Cauliflower Cheese Pie
Potato Crust (or, if you prefer, use a traditional unbaked pie crust):
1-1/2 to 2 cups packed, grated raw potato
1/2 tsp salt
1 egg, beaten (optional)
1/4 cup minced onion
Squeeze liquid out of the grated potato. Mix potato with remaining
ingredients. Pat mixture into a well-oiled 9-inch pie pan, building up
the sides of the crust. Bake for 30 minutes at 400 deg., then brush the
crust with a little oil to crispen it. Bake an additional 10 to 15
minutes.
Filling:
1 cup chopped onion
1 medium clove crushed garlic
3 Tbl butter
1 medium cauliflower, cut into small florets
dash thyme
1/2 tsp basil
1/2 tsp salt
black pepper
2 eggs
1/4 cup milk
1 heaping cup grated cheddar cheese
paprika
Saute onions and garlic in butter for 5 minutes. Add cauliflower,
herbs, salt and pepper to taste, and cook, covered, 10 minutes, stirring
occasionally. Beat the eggs and milk together, and combine with the
cheese and the cauliflower mixture. Pour into the crust and dust with
paprika. Bake at 375 deg. for 35 to 40 minutes, until set.
-MWC
Celery Fu Yung
3 Tbl cooking oil
3 cup thinly sliced celery
1/4 cup chopped green onions
2 Tbl cornstarch
1 Tbl soy sauce
salt to taste
cayenne pepper to taste
6 eggs
1 cup broth
1 Tbl cornstarch
2 tsp soy sauce
1 Tbl dry sherry
Heat oil in a large skillet over moderate heat. Add celery and onion.
Saute about 5 minutes. Remove 1 cup of the mixture; set aside. In a
large bowl, combine 2 Tbl cornstarch, 1 Tbl soy sauce, salt and cayenne.
Mix well. Beat in eggs. Stir in celery remaining in skillet. Heat a
lightly oiled griddle or skillet over moderate heat. Spoon 2 - 3 Tbl of
the celery-egg mixture onto griddle as you would for pancakes. Cook until
brown, turning once.
In a small saucepan, combine broth, 1 Tblsp cornstarch, 2 tsp soy sauce
and sherry. Cook and stir over moderate heat until thickened. Add
reserved celery mixture; heat. Serve sauce over celery fu yung. Six
servings.
from The Denver Post
Eggplant Pate
1 med eggplant
1 onion
3 eggs
1/2 tsp salt
black pepper to taste
optional ingredients:
1 tsp lemon juice
1/4 cup tahini
1 garlic clove, minced
1/4 cup minced parsley
Place eggplant on a pan and prick the upper surface several times with
a fork. Put in 400 deg. oven and bake until very soft and saggy, at least
45 minutes.
When eggplant is done, cut open and scoop out flesh. The flesh should
mash easily without remaining stringy; if not, put it back in the oven
until it's soft enough. Mash well.
Hard boil the eggs. Peel and mash well.
Dice the onion and saute in butter or oil until soft & golden.
If using garlic, it may either be sauteed with the onion, or used raw.
Combine all ingredients and chill. (Note -- of the optional ingredients,
I usually just use the lemon juice.)
This is wonderful spread on San Francisco Sourdough French Bread.
Hot and Spicy Stir-Fried Cauliflower
1 Tbl sugar
1/4 tsp crushed red pepper
1/8 tsp dried ginger
2 Tbl soy sauce
1/2 cup water
1/2 clove garlic
1 to 1-1/2 Tbl cornstarch
1 med cauliflower, cut into florets
Mix all sauce ingredients. Stir fry cauliflower. Add sauce. Serve
hot. The sauce can also be used with other vegetables.
Lasagna Tomato Sauce: 1/4 cup finely chopped onions 1 clove garlic, finely chopped 2 Tbsp. finely chopped parsley 1 1-lb, 12-oz can whole tomatoes, undrained 2 6-oz cans tomato paste 2 tsp. dried oregano leaves 1 tsp. dried basil 2 tsp. salt 1/4 tsp. pepper 1/8 tsp. cayenne 1/2 cup water Remaining Ingredients: 1/2 lb. lasagna 1 lb. Mozzarella cheese, diced 1 lb. ricotta cheese 1 cup grated Parmesan cheese Make tomato sauce: Saute onion, garlic and parsley until tender, about 5 minutes. Add rest of sauce ingredients and stir gently to mix well. Bring to boiling; reduce heat. Simmer, covered 1-1/2 hours stirring occasionally. Preheat oven to 350 deg. Meanwhile, cook lasagna as package label directs. Drain; rinse with hot water. Lightly grease a 2-1/2 qt rectangular glass baking dish (12" x 7-1/2" x 1-3/4"). Lightly coat dish with tomato sauce (to prevent sticking). Layer half the ingredients in this order: lasagna, Mozzarella, ricotta, tomato sauce, Parmesan cheese. Repeat. Bake 30 to 35 minutes or until cheese is melted and lasagna is heated through. Yield: 8-10 servings.
Pancakes
1 beaten egg
1-1/2 cup flour
1/2 tsp salt
2-3 Tbl sugar
1-3/4 tsp baking powder
3 Tbl melted butter
1 cup milk
3/8 cup water
Mix all ingredients. Cook in buttered frying pan. Makes 6
medium-large pancakes. Leftovers are delicious eaten cold.
Pumpkin Fritters
1 cup cooked pumpkin
1 cup sifted flour
1 egg, beaten
1/2 cup milk or light cream
1/2 tsp salt
1 tsp baking powder
Oil or fat for deep-frying
Combine all ingredients except fat; beat until very smooth. Place oil
in deep heavy skillet (or electric skillet) to depth of 1 inch. Heat to
370 F (until a cube of bread browns in 30 seconds). Drop small blobs of
mixture into the hot fat; do not crowd pan. Fry until golden on each
side. Makes enough for 6 - 8 servings, or 5 - 6 as a main dish.
Rice Patties
These herb-flavored patties are crunchy and satisfying. They are a
protein dish and go well with a leafy vegetable or buttered carrots and
a baked potato.
1-1/2 cups cooked brown rice
1 cup finely chopped or ground salted peanuts
2/3 cup finely chopped or ground sunflower seeds
1/2 cup chopped onion
2 eggs, lightly beaten
1/2 tsp thyme
1/2 tsp sage
1/2 tsp salt (if needed)
Mix all ingredients together.
2 Tbl cooking oil
In a large, heavy-bottomed skillet heat the oil over moderate heat. Make
patties of the rice mixture by packing it into a 1/2-cup measure, pressing
it in firmly with the back of a spoon. Drop the patties into the oil and
flatten each one with a spatula into a round about 3 inches in diameter.
Lower heat to moderately low, and cook for 10 minutes on one side. Turn,
cook 5 minutes on 2nd side and serve.
Serves 4.
-QEV
Sichuan Noodles With Peanut Sauce
Unlike so many Chinese dishes that have to be prepared just before
serving, this one can be prepared ahead of time. Sichuan food is
traditionally hot and spicy. If you would prefer a hotter sauce, add a
bit more crushed red pepper.
10 oz dry Oriental-style noodles
1-1/2 tsp dark sesame oil
1 cup Sichuan Peanut Sauce
1/2 cup julienned green onion tops
4 chive flowers, optional
Cook noodles al dente according to package directions. Drain and rinse
with cold water. Drain again thoroughly.
Combine noodles and sesame oil and toss. Refrigerate until cold.
To serve, place 1 cup noodles on each plate. Pour 1/4 cup Sichuan
Peanut Sauce over top. Arrange 2 Tbl julienned green onion tops on top of
each serving. Top each with chive flower. Makes 4 (1-1/4 cup) servings.
Sichuan Peanut Sauce
6 Tbl (=3/8 cup) non-homogenized peanut butter
1/2 cup plain nonfat yogurt
2 tsp sugar
1-1/2 tsp low-sodium soy sauce
1/4 tsp dark sesame oil
1/2 clove garlic, finely chopped
1/4 tsp crushed red pepper flakes, or to taste
Combine peanut butter, yogurt, sugar, soy sauce, oil, garlic and pepper
flakes in blender container and blend until smooth. Refrigerate in
tightly covered container. Makes 1 cup.
- L A Times 2/2/89
Vegetable Satay
assorted vegetables: carrots, green peppers, mushroom, cherry tomatoes,
onion, etc.
Marinade
2 cloves garlic, smashed and chopped
2 Tbl dark soy sauce
2 Tbl water
Peanut Sauce
1 Tbl coconut or peanut oil
1 small yellow onion, chopped
1-1/2 tsp crushed red peppers
5 Macadamia nuts or blanched almonds
1-1/2 tsp brown sugar (optional)
4 oz raw peanuts, freshly fried until cooked in a smear of oil in a pan on
top of the stove OR 4 oz crunchy peanut butter
3/4 cup thin coconut milk (see below) or water
1 Tbl lime or lemon juice
1-1/2 Tbl Javanese soya sauce (see below)
OR 1 Tbl dark soy sauce with 1 Tbl brown sugar melted in it
salt to taste
Thread the vegetables onto skewers or sate sticks, leaving about 3
inches at the holding end of the skewer. Combine the marinade ingredients
in a flat dish and soak the vegetable skewers in this for about 30
minutes.
In an electric blender or on a good grinding stone, grind the onion,
Macadamia nuts, chilli, sugar and peanuts or peanut butter until they form
a fine paste, adding the oil if necessary to keep the blades turning.
Heat the oil in a wok (if you haven't already mixed it into the spice
paste) and fry the spice paste a little. Add the coconut milk or water
and cook until the sauce is thick but not heavy. Keep the sauce warm.
In the meantime broil the vegetable skewers over a low charcoal barbecue
fire or, less desirably, under an electric broiler until they are cooked.
Just before serving, stir the lemon juice and Javanese soya sauce into the
peanut mixture on the stove, adding salt to taste.
Arrange the skewers on a serving plate, pour the peanut sauce over the
top, and serve with or without rice. If you prefer it hotter, scatter
some minced fresh red chilli on top of the sauce.
Javanese Soya Sauce
1 cup dark soy sauce
1/2 cup molasses
3 Tbl brown sugar
Combine all ingredients in a small saucepan over a medium heat. Stir
until the sugar melts. Keep in a covered jar.
Thin Coconut Milk
Take 4 cups grated coconut meat and cover it with 2 cups boiling water.
If you have an electric blender, transfer the coconut mixture to it and
switch on, using medium speed, while you count to twenty. If you do not
have a blender, allow the coconut to soak in the hot water for 20 minutes.
In either case the final step is the same -- pour the mixture into a bowl
whrough a fine strainer or double thickness of cheesecloth, squeezing the
coconut hard in the strainer until no juice remains. Discard the spent
coconut pulp, add a pinch of salt to the liquid in the bowl, and it is
ready for use.
-AUC
Columbia Bar & Grill Vegetable Burger
from Juan Mercado, chef of the Columbia Bar & Grill in Hollywood
3 cups chopped mushrooms (a little less than 3/4 lb)
1 large onion, chopped
butter
1 cup oats
1-1/2 cups shredded low-fat mozzarella cheese
1 cup cooked brown rice
1/2 cup dry cottage cheese
3 eggs
1 cup shredded Cheddar cheese
1/2 cup softened bulgur wheat (see below)
1/2 cup chopped walnuts
1 Tbl dried parsley
1 Tbl chopped fresh chives
salt
pepper
Saute mushrooms and onion in butter until tender. Drain, cool, then
combine with oats, mozzarella, brown rice, cottage cheese, eggs, Cheddar
cheese, bulgur, walnuts, parsley, chives and season to taste with salt and
pepper in bowl. Chill overnight in refrigerator.
Divide into 8 large to 24 small rounded patties. Cook over medium
coals, pan fry or broil until golden brown on both sides. Serve patties
on whole-wheat rolls or other desired bread. Fill sandwich with sliced
tomato, pickle, lettuce, etc.
Makes 8 - 24 patties.
Note: To soften bulgur, cover with warm water and soak 20 minutes, then
squeeze-dry before using.
- L A Times 4/19/90
Veggi Chili
1 onion, chopped
1/2 cup chopped celery (about 2 stalks)
1/2 cup chopped green pepper (about 1/2 med)
2 Tbl oil
Saute onion, celery, and green pepper briefly in oil.
1/2 cup cooked corn, drained (about 1 ear)
1 cup dry pinto or kidney beans, cooked & drained (reserve 1/4 cup liquid)
1/4 cup bean cooking liquid
1 8-oz can tomato sauce
1/3 cup chopped raw or roasted peanuts
1/2 tsp oregano
2 tsp chili powder (or more to taste)
1/2 tsp ground cumin
crushed red pepper to taste (1/4 tsp), optional
Combine sauteed vegetables with remaining ingredients. Simmer for a
few minutes.
Good with rice and Spicy Pickled Cabbage.
I often make a quadruple batch of this chili and freeze in individual
sized portions.
-QEV
Debby's Country Beans
1 lb (2 cups) mixed beans, lentils, peas
4 shallots or 1 lg onion, coarsely chopped
1/4 cup (or more) artificial bacon bits
2/3 cup catsup
1/3 cup molasses
1/4 cup sugar
1/4 tsp dry mustard
1 tsp Worcestershire sauce
spices as desired (optional)
Rinse beans well, then place in a bowl and cover with at least 1 qt (4
cups) of water. Soak 4 hrs or overnight. Drain and rinse soaked beans.
Put in a large heavy pot and add 4 cups of water, and the chopped shallots
or onion. Boil mixture 10 minutes, then turn to low simmer. Cover pot and
simmer mix about 2 hrs, until beans are tender. (More water may be needed
to keep beans covered.)
When beans are tender, add spices, catsup, molasses, sugar, dry mustard,
Worcestershire sauce and artificial bacon bits. Leave pot uncovered and
simmer beans another half an hour, stirring several times.
Serves 4 - 6. Great with biscuits or cornbread!
- New Day Country Style Bean Mix pkg
Lentil Nut Loaf
1 onion, chopped fine
1 Tbl oil
2 cups cooked, drained lentils (reserve 1/2 cup liquid)
1/2 cup whole wheat bread crumbs (about 2 slices)
1/2 cup chopped toasted walnuts, or toasted sunflower seeds
1/2 tsp sage or thyme
2 Tbl whole wheat flour
2 eggs, beaten
1/2 cup broth, lentil-cooking liquid, or water
2 tsp vinegar
2 tsp soy sauce
1 cup cooked rice
1/2 cup ketchup
additional onion, diced
1 Tbl toasted sesame seeds (optional)
Saute onion in oil until translucent and slightly browned.
Preheat oven to 350 F.
Mix ingredients except sesame seeds and place in greased loaf pan.
Sprinkle top with sesame seeds. Bake for 30 minutes covered, then for 10
minutes uncovered, or until browned.
Serve with ketchup, mustard, sauce or gravy. Good with mashed potatoes and
steamed broccoli.
- NLK
Aloo Bogar (Dry Potato Curry) 5-6 cups peeled potatoes, cut in 1/2" cubes (about 2 lb) 2-4 Tbl butter, ghee or oil 1 tsp ground cumin 1/2 tsp black mustard seeds 1 bay leaf 1/4 tsp crushed red pepper 1/2 tsp salt 1/2 tsp turmeric 2 Tbl water Put potato cubes into a saucepan, cover with water and boil for 10 minutes, until they begin to soften. Drain and set aside. Heat the ghee in a heavy saucepan and add the cumin, mustard seeds, bay leaf and crushed red pepper. Cook for 2 min. Add the potatoes, salt, turmeric and water. Cover the pan with a tight-fitting lid and allow to steam for 5 min or so.
Bandh Gobhi Ki Sabzi (Buttered Smothered Cabbage)
1 small cabbage (1-3/4 to 2 lbs)
2 Tbl ghee, butter or oil
1-1/2 tsp cumin seeds
1/4 tsp ground asafoetida (optional)
1/4 tsp turmeric
1 Tbl minced ginger root or 1/2 tsp dry
1 8 oz can tomato sauce or 1 cup chopped fresh ripe tomato (1 lg)
1/4 tsp crushed red pepper or 2 seeded and minced green chilies
1/2 tsp salt
1/2 cup hot water
1-2 Tbl coarsely chopped fresh coriander leaves or 1 Tbl dry (optional)
Cut the cabbage into quarters, and core out the stem from each quarter.
Shred the cabbage into 1/2-inch thick shreds. Heat the ghee over med-high
heat in a large heavy-bottomed (pref. non-stick) pan. When the ghee is
hot, add cumin. When cumin turns dark brown (10-15 sec), add asafoetida
(if using it), and immediately add the shredded cabbage. Sprinkle
turmeric over the cabbage and saute, turning and tossing rapidly until
cabbage is wilted (about 5 min).
Add ginger, tomato (sauce), and chilies or red pepper, and continue
cooking for an additional 5 min. Add salt and water. Reduce heat to
med-low and cook the cabbage, covered, until it is tender and the water is
absorbed into the vegetables (about 20 min). Check and stir often while
it is cooking to prevent burning. Fold in coriander leaves, check for
salt, and serve.
Dal
3 Tbl butter, oil or ghee
1-1/2 tsp turmeric
1/4 tsp hing (asafoetida), optional
1 cup green or yellow split peas or mung beans or lentils
1 cup pumpkin puree or 1 med zucchini, peeled and chopped
4-5 cup water
1/4 tsp crushed red pepper or 1 green chili, minced
1/2 Tbl minced fresh ginger or 1/2 to 1 tsp dried
8 oz can tomato sauce or 1 cup chopped tomatoes
1/2 tsp salt
2 Tbl butter, oil or ghee
1-1/2 Tbl cumin seeds
1 Tbl black mustard seeds
In 1-gallon saucepan put 3 Tbl ghee, turmeric, hing, and beans. Fry
for 30 seconds on medium heat. Add pumpkin/zucchini and fresh tomatoes if
you're using them. Fry for 1 more minute. Add water, red pepper/chili,
and ginger. Bring to a boil over high heat, then cover, lower heat, and
let dal simmer for 1 hour or until the beans have dissolved into a thick
soup. Add tomato sauce (if using) and salt. Simmer a few more minutes,
then set aside.
In a small skillet, heat 2 Tbl butter. When hot add cumin seeds and
black mustard seeds. When the seeds start to crackle, pour the mixture
into the pot of dal. If desired, garnish with fresh coriander leaves or
parsley. Serve hot.
-HT
Lassi (Sweet Yogurt Shake)
1-1/2 cups plain yogurt
1/4 - 1/3 cup sugar
8 - 10 ice cubes
Optional: fresh or frozen fruit (1/2 - 1 peach is excellent in this)
Place all ingredients in a blender or food processor and process until
smooth. (I believe that traditionally, chunks of ice are left remaining,
but I like it blended smooth.)
Pour the beverage into chilled glasses. Serve immediately.
Makes 1/2 qt. (2-3 servings)
Pakoras
1-1/2 cups garbanzo bean flour
1 tsp salt
1 tsp cumin powder
1 Tbl coriander powder
1/2 tsp turmeric
1 tsp garam masala
pinch cayenne
pinch hing (optional)
Mix all ingredients. When ready to use, remove desired amount and mix
with enough water to make medium-thick batter. Either chop vegetables and
mix with batter, or dip larger pieces of vegetables in batter. Put blobs
of batter/vegetable mix or larger pieces of battered vegetables in hot oil
or ghee. Fry, stirring occasionally, until golden brown.
May be used with onions, cauliflower, potato, eggplant, or zucchini.
-HT
Panir (Indian Cheese) 6 cups milk 3-4 Tbl strained lemon juice In 1-gallon pot heat milk on high heat, stirring occasionally, making sure that milk is not sticking to bottom of pan. Bring to a boil. Lower heat and add lemon juice. Stir gently around sides of pan until all the milk has separated into curds and whey. The liquid (whey) should be clear. If not, add a little more lemon juice. Turn off heat. In a colander place cheesecloth and strain curd. (Whey can be used in soups.) Rinse the curd with cold water. Gather up sides of cheesecloth and twist to seal curd tightly inside. Put something heavy on top of the curd to press it. Keep weight on anywhere from 15 minutes to 2 hours. -HT
Zucchini, Tomato, and Panir
6 cups milk
oil, butter, or ghee for frying or deep frying
1 28-oz can tomatoes with juice (or 5 large ripe tomatoes,
quartered, plus 1/2 cup water simmered, covered,
for 15 minutes)
1-2 lb zucchini or 1 large eggplant
1/2 Tbl minced fresh ginger or 1/2 tsp dry
1/4 tsp crushed red pepper, or 1/2 tsp minced fresh chili
1-1/2 tsp black mustard seeds
1/4 tsp hing (optional)
pinch turmeric
1 tsp ground coriander
1 tsp garam masala
1 tsp sugar
1/4 tsp salt
This is also very good without the panir, if you want to skip that
step. If using it, make panir from the milk. Press for 20 minutes or
until firm. Cut into thin 1/2 inch squares and fry or deep fry until
golden.
Dice the zucchini/eggplant and fry or deep fry until golden and tender.
Drain.
In a wok or large frying pan, heat a little oil over high heat. Stir
in ginger, chili, mustard seeds, and hing. Fry until the seeds start
popping. Add tomatoes, fried zucchini/eggplant, and remaining spices.
Simmer uncovered for 8 minutes. Add panir and cover. Cook for 2 more
minutes. Serve hot.
-HT
Black Bean Soup
1-1/2 cups black beans
6 cups water
1 onion
2 Tbl oil
2 large cloves garlic
2 stalks celery
1 potato
1 carrot
1 bay leaf
1 tsp oregano
1/4 tsp savory
2 tsp salt
1/8 tsp pepper
2 lemons
Wash the beans and put them in a saucepan along with the water. Cover
loosely, bring to a boil, and simmer for 2-1/2 hours or so, until beans
are quite tender.
Meantime, chop the onion and saute in the oil with garlic until soft.
Crush the garlic. Chop the celery, including the leaves. Dice potato and
carrot, or grate on large grater. Add celery, potato, and carrot to onion
and heat for several minutes, stirring all the while.
Add the vegetables to the beans, along with the seasonings, in the last
hour of their cooking. Bring the soup to a boil and lower the heat to
simmer until the beans and vegetables are done. Puree half or all the
soup if you want a thick, hearty broth.
Juice one lemon and slice the other. Stir in juice and add slices just
before serving.
Makes about 9 cups, to serve 6.
-NLK
French Cabbage Soup 3 cups potatoes, peeled and chopped 12 cups water (3 qt) 1 med cabbage weighing about 2 lbs, trimmed and chopped 1/4 tsp pepper, or 6 whole crushed peppercorns 1 Tbl dry parsley or 6 fresh sprigs 1 bay leaf 1 tsp thyme 1/2 tsp marjoram 2 garlic cloves, mashed 2 onions, chopped 2 carrots, sliced 2 stalks celery, sliced 2 turnips, peeled and chopped (optional) 1/2 cup red or white beans 1 tsp salt 1/2 cup artificial bacon bits Place all ingredients except salt and bacon bits into a soup kettle and bring to a boil. Lower heat and simmer, covered for about 2 hrs. Add salt and bacon bits and simmer for 10 more minutes. Good with french bread.
Greek Lentil Soup
2 cups uncooked lentils
8 cups water or vegetable stock (2 qt)
1/2 onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
1 small potato, chopped
2 Tbl olive oil
2 bay leaves
1-1/2 to 2 tsp salt
2 tsp red wine vinegar
Pick over lentils and wash.
Mix all ingredients except the vinegar in a soup pot and cook until the
lentils are very soft, about one hour. Stir in vinegar at the end and
serve.
Makes about 8 cups, to serve 6.
-NLK
Hearty Pea Soup
1 onion, diced
2 Tbl oil
1 bay leaf or 1/8 tsp ground
1 tsp celery seed
1 cup green split peas
1/4 cup barley
1/2 cup lima, great northern, or navy beans
8 cups water (2 qt)
2 tsp salt
dash pepper
1 carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 potato, diced
1/2 tsp basil
1/2 tsp thyme
Saute onion in oil until soft, along with bay leaf and celery seed. Stir
in peas, barley, and limas. Add water and bring to a boil. Cook on low
heat, partially covered, for about an hour and a half.
Add salt, pepper, vegetables, and herbs. Turn heat down as low as
possible and simmer another 30 - 45 minutes. Thin with additional water
or stock as you like. Correct seasonings.
Makes about 8 - 9 cups.
-NLK
Mixed Bean Soup
1 lb (2 cups) mixed beans, lentils, peas
1 ham hock or 1/3 - 1/2 cup artificial bacon bits
1/2 cup chopped onion
1/2 cup chopped celery
2 Tbl Worcestershire sauce
1 Tbl chopped basil
juice of 1 lemon
1 chopped carrot
1 28-oz can tomatoes or 16-oz can tomato sauce
1 clove garlic, minced
1/2 tsp black pepper
1/2 tsp celery salt
6 Tbl olive oil
Parmesan cheese
Rinse beans. Soak overnight. Drain. Simmer for 1 hr in 3 qts of water.
Add all ingredients except olive oil and cheese -- simmer 2 more hrs.
Remove meat from ham bone -- return to soup. Add olive oil -- simmer 15
minutes. Serve hot with cheese sprinkled on top.
- Barzi 16 Bean mix pkg
Potato-Cheese Soup
1 onion, chopped
(1 whole clove garlic)
1-2 Tbl oil or butter
4 medium potatoes
2 carrots
3 cups milk
1/2-1 cup grated cheddar cheese
2 tsp salt
1/4 tsp pepper
1 Tbl chopped parsley
Saute the onion, and garlic if desired, in the oil or butter in a large,
heavy pan. Add the potatoes and carrots and water to cover. Cook until
tender. Roughly mash the vegetables, keeping some larger pieces.
Add milk, cheese, and seasonings. Heat until cheese is melted and soup is
piping hot -- but don't let it boil.
Makes 8 - 10 cups.
-NLK
PUMPKIN SOUP
3 green onions, sliced
2 Tbl margarine
2 cups pureed pumpkin
2 Tbl flour
1 tsp salt
1/4 tsp ground ginger
1/8 tsp turmeric
2 cups milk
4 tsp (4 cubes) instant chicken bouillon dissolved in:
4 cups (1 qt) warm water
chopped chives or parsley
Saute the onion in margarine, and stir in pumpkin. Blend flour, salt, and
spices with 1/3 cup of the milk. Stir into the pumpkin mixture. Add
remaining milk, and cook, stirring constantly, 5 to 10 minutes until
thickened. Do not allow to boil. Mix in the bouillon and heat almost to
boiling. (If the soup separates from overheating, whirl in a blender to
restore consistency.) Serve hot, garnished with chives or parsley.
Yield: 8 cups (2 qts)
-AHAC
Bulgur Pilaf 2 Tblsp butter or margarine 1/2 cup chopped celery 1 medium onion, chopped 1/2 cup fresh mushrooms, sliced 1 cup bulgur, uncooked 1/4 tsp dill weed 1/4 tsp oregano 1/2 tsp salt 1/4 tsp pepper 2 cups beef or chicken bouillon 1 Tblsp chopped parsley 2 Tblsp pimiento, chopped Melt butter in a large skillet; add vegetables and bulgur. Stir constantly until vegetables are tender and bulgur is golden. Add seasonings and bouillon; cover and bring to a boil. Reduce heat and simmer 15 minutes. Stir in parsley and pimiento just before serving. Makes 4 servings. Variations: add chopped green pepper, chopped nuts, grated carrots or sliced ripe olives. from Ala Bulgur box.
Pita Bread
1/2 cup sourdough starter
1/4 cup water
1-1/2 tsp sugar
3/4 tsp salt
1 cup flour
1/2 cup flour (approx.)
Mix first five ingredients mixing/kneading well. Cover and let rise
until doubled. Add about 1/2 cup more flour. Knead well. Divide dough
into three equal parts. Form each into a smooth round ball. Roll each
ball to 1/2 inch thickness. Place on nonstick baking sheets and let rise.
Preheat oven to 475 deg. The high temperature helps the pockets form.
Bake for about 10 minutes, or until puffed up and just starting to turn
light brown.
San Francisco Sourdough French Bread
Makes 2 oblong or 1 large round loaf
1-1/2 cups warm water
1 cup sourdough starter (see below)
4 cups unsifted all-purpose flour
3 tsp sugar
1-1/2 tsp salt
2 to 2-1/2 more cups unsifted all-purpose flour
1/2 to 1 tsp baking soda
Combine the water, starter, 4 cups flour, sugar, and salt in a crock or
glass bowl. Mix well, cover lightly with a towel or cheesecloth folded
into several thicknesses, and let stand at room temperature for
approximately 18 to 24 hours or until the dough has doubled in size. Mix
1 cup of the remaining flour with 1/2 tsp of the baking soda and stir this
into the risen dough until it is very stiff. Turn the dough out onto a
floured board and knead approximately 1 more cup of flour and a little
more baking soda into it. Knead it for 5 to 10 minutes or until the dough
is smooth. Shape into 2 long loaves or 1 large round loaf, place on a
lightly greased baking sheet, cover, and let stand in a warm place for 3
to 4 hours or until almost doubled in size. Preheat oven to 400 deg.
Brush a little water on top of the loaves and make a few diagonal slits
across the top with a sharp knife. For a crustier bread, place a shallow
pan of water in the bottom of the oven. Bake for approximately 45 to 50
minutes or until the crust is a medium dark brown.
Sourdough Starter
1 pkg (1 Tbl) active dry yeast
2-1/2 cups warm (110 deg) water
2 cups all-purpose flour, unsifted
1 Tbl sugar
In a 6-cup glass or ceramic container soften yeast in 1/2 cup warm
water. Stir in remaining 2 cups water, flour, and sugar. Beat mixture
until smooth. Cover loosely with cheesecloth, folded into several
thicknesses and let stand at room temperature until bubbly. This may take
5 to 10 days, depending upon the temperature of the room -- the warmer the
room, the shorter the time for fermentation. During this time, stir 2 or
3 times a day. The starter will develop a strong "sour" odor as it
ferments. When fermentation has occurred, refrigerate starter until
needed.
To keep starter going: After using a cup of starter, to the remainder
add 3/4 cup water, 3/4 cup all-purpose flour, and 1 tsp sugar, stir well.
Let stand at room temperature until bubbly, at least 1 day. Cover and
refrigerate. If not used within 10 days, stir in 1 tsp sugar. Repeat the
addition of 1 tsp sugar every 10 days.
-SF
Carrot Cake
Cake
2 beaten eggs
1-1/2 cup shredded carrot
1 cup sugar
3/8 cup oil
1 cup + 1 Tbl flour
1/2 cup shredded coconut
1/2 cup chopped walnuts
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
Frosting (optional)
4-5 oz cream cheese
2 Tbl butter
6 Tbl powdered sugar
1/2 tsp vanilla
Mix all cake ingredients. Put in a greased and floured 9" cake pan.
Bake at 375 deg for 30-35 min. Cool. If desired, beat all frosting
ingredients until smooth, and frost top of cake. Pudding Vanilla Mix 1/3 c. sugar, 1/4 c. corn starch and 1/8 tsp. salt. Gradually stir in 2-3/4 c. milk. Bring to a boil over medium heat, stirring constantly and boil 1 minute. Remove from heat. Stir in 2 Tbsp. margarine and 1 tsp. vanilla. Chill. Makes 2-1/2 cups. Chocolate Increase sugar to 2/3 c. and add 3 Tbsp. unsweetened cocoa with corn starch.
PUMPKIN BREAD
3-1/2 cups flour 1 cup oil
2 tsp soda 4 eggs
1-1/2 tsp salt 2/3 cup water
1 tsp cinnamon 2 cups pumpkin
1 tsp nutmeg
3 cups sugar
Optional:
1 cup nuts and/or
1/2 cup raisins
Sift dry ingredients. Add remaining ingredients.
Mix til smooth. If desired, add nuts and/or raisins.
Put in 3 greased, floured loaf pans.
Bake at 350 F for 1 hour.
PUMPKIN COOKIES
1/2 cup butter or margarine
1-1/2 cups sugar
1 egg
1 cup cooked or canned pumpkin
1 tsp vanilla
2-1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 cup diced roasted almonds
1 cup chocalate pieces
Cream butter and sugar together until light and fluffy. Beat in egg,
pumpkin, and vanilla. Mix and sift flour, baking powder, baking soda,
salt, nutmeg, and cinnamon. Add to creamed mixture; mix well. Add
almonds and chocolate pieces; mix thoroughly.
Drop by teaspoons onto well-greased cookie sheets. Bake at 350 F for 15
minutes or until lightly browned. Remove from cookie sheets while still
warm; cool on racks. Makes about six dozen cookies.
Zucchini Bread
Beat til light and foamy:
3 eggs
Add:
2 cups sugar
1 cup oil
2 cups grated zucchini (a little over 1 lb)
1 Tbsp vanilla
Mix lightly but well.
Combine in another bowl:
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 Tbsp cinnamon
And add to the zucchini mixture. Stir til well blended and add:
1 cup nuts (about 1/4 lb)
3/4 cup raisins (about 1/4 lb -- optional)
Pour into two 9" x 5" x 3" greased loaf pans.
Bake at 350 F for 1 hour. If using three or four
smaller loaf pans, bake for 40-45 minutes.
Yield: 2 loaves
-JBB
Coffee-Flavored Liqueur 2 cups water 3 cups sugar (or use half granulated sugar and half packed brown sugar) 1/3 cup instant coffee powder 1 4/5 qt bottle vodka (3-1/5 cups) 2 tsp vanilla In saucepan, combine water and sugar(s). Simmer gently, uncovered, 10 minutes. Remove from heat. Slowly stir in coffee powder. Cool. Pour into 2-qt jar. Stir in vodka and vanilla. Cover, and let stand at room temperature for 2 weeks. Makes enough for two 250-ml bottles. This makes a nice gift. -GTC
Fried or Baked Wheat-Gluten Balls 1 pound gluten flour (about 3-3/4 cups) Vegetable oil for deep frying and/or greasing baking dish Makes 40 fried balls or 80 smaller baked ones. Put the flour in a large bowl. Slowly add about 1-1/2 cups (or a bit more) water and bring the flour together to make an unsticky ball of medium firmness. Knead for 10 to 12 minutes until the dough is smooth. Leave the dough in a bowl, covered with some aluminum foil, for 1 hour. Knead the dough briefly again. Form a ball and put the dough back in the bowl. Now cover the ball of dough with cold water from the faucet and leave overnight. Begin to wash the dough: Treat the dough like a piece of sponge and squeeze it under the water. Keep doing this until the water turns exceedingly milky from the starch. Throw this starchy water away and cover the dough with fresh cold water. You will be throwing away several batches of water as each turns milky until you are left with just gluten, at which point the water remains almost clear. Place this ball of gluten on a tilted board and let it drain for 15 minutes. ----- FOR FRYING THE BALLS Set up a platter lined with paper towels. Pour oil into a wok for deep frying and heat over a lowish flame. You should aim for a temperature around 325 F. Break the dough into 1-inch balls, working each in your hand so it is as round as possible. Drop four balls into the wok at a slight distance from each other. Baste the balls gently but constantly with the hot oil as you fry them. The frying should take at least 4 minutes. The balls should expand to at least twice their size and turn a reddish color on the outside. If they brown too fast, they will not expand properly. Adjust the heat if that happens. Remove the balls with a slotted spoon and leave to drain on the platter. The balls will collapse as they cool. ----- FOR BAKING THE BALLS Preheat oven to 375 F. Grease a cookie sheet lightly with oil. Break the dough into 1/2-inch balls and lay as many as will fit on the cookie sheet, about 2-1/2 inches apart. Bake for 15 to 20 minutes or until they are quite puffed up and lightly browned. ----- When fried or baked gluten balls have cooled, they should be packed in plastic bags or containers and either refrigerated or frozen. They should last in the refrigerator for at least 3 days. To defrost frozen balls, just throw them into boiling water or stock and cook for a few minutes. Baked balls are particularly suited to light stews and soups. Fried balls are better in heartier stews and in stir-fried dishes. -WOTE
Pickled Beets 1 16-oz can beets 1/2 cup sugar 3/8 cup vinegar 1 3 inch cinnamon stick Boil beet liquid with the next three ingredients. Slice beets (if they aren't already). Turn off heat and add beets. Cover, let cool, and refrigerate for at least 8 hrs. -BC
Spicy Pickled Cabbage (Kim Chee)
1/2 medium head cabbage
2-1/2 tsp salt
1 clove garlic, chopped
1/2 tsp grated ginger root or 1/4 tsp ground
1/2 tsp crushed red pepper (if desired, use more, up to 1-1/2 tsp)
Cut cabbage into pieces about 1 inch long, separating layers. Place all
ingredients in a large glass jar and fill with water. Cover and let stand
at room temperature 5 to 6 days. This is good to eat after 2 or 3 days.
Refrigerate.
If reusing the liquid for another batch, add 1/2 tsp salt and 1/4 tsp
crushed red pepper to the 2nd batch.
- CAB
Sweet and Sour Sauce
1 clove garlic, minced
oil
1 cup broth (1 vegetable bouillon cube dissolved in 1 cup water)
1/2 cup sugar
1/3 cup red wine vinegar
2 tsp soy sauce
2 Tbl cornstarch
1/4 cup cold water
Saute garlic briefly in a little oil. Stir in next four ingredients.
Bring to boiling. Boil rapidly one minute. Slowly blend cold water into
cornstarch. Stir into sauce. Cook and stir until thickened and bubbly.
White Sauce For each cup of sauce: 2 Tbl butter 2 Tbl flour 1/4 tsp salt 1/8 tsp pepper 1 cup milk Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. ----- Cheese Sauce Prepare White Sauce as above, then stir in: 1/4 tsp dry mustard 1/2 cup shredded Cheddar cheese Heat over low heat, stirring constantly, until cheese is melted and sauce is smooth. ----- Curry Sauce Prepare White Sauce as above, then stir in: 1-1/2 tsp curry powder - BC
Yogurt Combine 4 cups milk 1/3 cup instant nonfat dry milk Heat almost to boiling. Cool to lukewarm, then add 2 Tblsp yogurt Mix well, then incubate in a yogurt machine or in a warm place such as a gas oven with just the pilot light for 8 - 9 hours.
Sources
AHAC The American Heart Association Cookbook (1973)
AUC Asia's Undiscovered Cuisine (originally titled Joys and Subtleties)
by Rosemary Brissenden
BC Betty Crocker's Cookbook
CAB Cabbage: Cures To Cuisine (1989) by Judith M. Hiatt
CAC The Complete Asian Cookbook by Charmaine Solomon
CIC Classic Indian Cooking (1980) by Julie Sahni
CBCC The Complete Book of Caribbean Cooking by Elisabeth Lambert Ortiz
CC Caribbean Cooking by Connie & Arnold Krochmal
CCKP Craig Claiborne's Kitchen Primer.
EC Ethnic Cuisine: The Flavor-Principle Cookbook by Elisabeth Rosin (1983)
GTC Golden Treasury of Cooking, Better Homes and Gardens
HT The Higher Taste: A Guide to Gourmet Vegetarian Cooking and a Karma-Free
Diet
JBB James Beard on Bread
LKC Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking (1987)
by Yamuna Devi
MWC Moosewood Cookbook (1977) by Mollie Katzen
NLK The New Laurel's Kitchen (1986)
by Laurel Robertson, Carol Flinders, & Brian Ruppenthal
NYT The New York Times Natural Foods Cookbook (1971) by Jean Hewitt
PTV Pizza: Theme and Variations by Rita Blinderman
QEV The Quick & Easy Vegetarian Cookbook by Ruth Ann & William Manners (1978)
ROD Rodale's Basic Natural Foods Cookbook edited by Charles Gerras (1984)
SB The Spice Box: Vegetarian Indian Cookbook by Manju Shivraj Singh (1981)
SF San Francisco A La Carte (1979) - The Junior League of San Francisco
TMD Thrifty Main Dishes (1979) by Margaret Happel
VDW Vegetarian Dishes From Around The World by Rose Elliot
WOTE Madhur Jaffrey's World-Of-The-East Vegetarian Cooking by Madhur Jaffrey
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