8 oz cream cheese, softened (warm)
1 t lemon zest
4 T lemon juice
3 T milk
1/4 to 3/4 c powdered sugar (to taste)
1 cup heavy whipping cream, whipped
Beat the cream cheese until there are no lumps, mix with the next four ingredients, gently fold in the whipped cream.
fresh ripe guavas
sugar
lemon juice
Peel the guavas then slice in half and remove all of the seeds; dice. Mix 3:1 with sugar. Boil about 10 minutes or so to remove excess liquid.
1 2-lb corned beef brisket
2 large carrots (optional)
1 large head cabbage
Drain the brine off the brisket. Put in about 1 gallon water and bring to a boil then simmer for 1 hr for each pound of brisket. Add carrots for the last hour and cabbage for the last half hour. Each with Irish soda bread.
3 small zucchini
1 med tomato, gutted
1/3 t basil powder
1/8 t salt
2 T olive oil
Combine and pan over med-hi heat and stir until zucchini starts to become tender.
Eat as a side dish
For 3 c cooked chickpeas as ingredient: 1 c dried chickpeas, 1/2 t salt, 1 T oil, 3+3 c water
For 4.5 c cooked as ingredient: 1.5 c dried chickpeas, 3/4 T salt, 1 T oil, 5 + 5 c water
For 3 c chickpeas as side dish: 1 c dried, 3 + 3 c water, 1 T salted butter, 1/2 t salt, 1/8 t garlic powder, 1 bay leaf
Add plenty of water to chickpeas, bring to a boil, turn off heat and let soak for an hour. Drain. Add remaining ingredients and simmer until tender.
INSTANT POT:
Either soak the chickpeas overnight and cook for 15 minutes in 2.5 c water, or just rinse without soaking and cook for 45 min in 3 c water. Natural release.
1.5 chicken breast (or 1 breast, 1 thigh), sliced
1.5 bell pepper, diced
1/2 onion, diced
2 cans coconut milk
1 4 oz can curry paste
Add all to instant pot, set on pressure cook for 5 minutes.
Serve over white basmati rice and topped with sour cream or yogurt, with chick peas (see recipe) and tomato-zucchini (see recipe) as sides.
Chaat refers to the dish, which is more of a snack in India. Namak para and papri/papdi are two different bases. AI says this “Namak para and papdi are both savory Indian snacks, but they differ in their flavor and texture. Namak para is a crispy, flaky snack [easier to eat with a fork] with a savory, slightly salty taste, often made with flour and spices. Papdi, on the other hand, is a crispy flatbread-like snack [a round, flat, dense cracker, easier to eat with hands], typically made from gram flour (besan) and used in various street food dishes.”
Base of NAMAK PARA (also known as nimki/namkin or nimkin or namakpare; recipe here or check youtube). We will use “namak para” from New India Sweets and Spices.* One pound could serve as few as 4 hungry men or as many as 9 skeptical church women.
Top with the following.
CILANTRO MINT CHUTNEY (Green Chutney)
2 c (lightly packed) cilantro leaves (small stems ok)
1 c (lightly packed) mint leaves (leave out for Cilantro Sauce)
1 jalapeno
1 clove garlic
1 T lime or lemon juice
1/2 t salt
1/3 c yogurt (or up to 1/3 c water)
1 inch (1 T peeled, grated or diced) ginger (optional)
1 t roasted cumin seeds or 1 t (roasted**) powder
1 t sugar
Blend all of the above. Blend at high speed until smooth, adding water as needed. Makes about 2 cups. Refrigerates up to 4 days.
TAMARIND CHUTNEY (IMLI CHUTNEY)
3 T tamarind paste
2 c water
1/2 t cumin powder
1/4 t cayenne (or 1/2 t chili powder)
3/4 c brown sugar
1/2 t salt
1/2 t ground ginger (optional)***
Mix water and tamarind paste to dissolve lumps, strain. Combine with remaining ingredients and cook 20–25 minutes, stirring occasionally, until the chutney has slightly thickened. Cool and serve. Store in fridge for up to one week or freeze.
YOGURT SAUCE
EASIEST: mix 1 t chaat masala into 2 c yogurt
MORE COMPLEX:
2 c yogurt
1/2 t chili powder
1/2 t (roasted) cumin
1/4 t coriander powder (optional)
CHICKPEAS (see recipe on this site)
Cubed STEAMED CAULIFLOWER or BOILED POTATOS
Enjoy!
OPTIONAL INGREDIENTS:
Diced tomatoes
Diced onions
Diced green onions
Diced radishes
Cilantro leaves
Diced fried chicken
Chaat masala
*The other ingredients are also available made fresh. Order “Papri Chaat” one day ahead by the person; will be about $4.50 per person (as of about 2018); They will give all ingredients: Nimki, yogurt, mint sauce, tamarind sauce, potato/chickpea mix.
** https://pipingpotcurry.com/how-to-make-cumin-powder/
***Some recipes include ~1/2 t chaat masala, but since this is in the yogurt sauce already and is not a primary ingredient, leave it out.
1 large or 2 small cans mandarin oranges, drained
2 pears, cubed
2 bananas, sliced
1/2 c ground coconut
1 c cream or to taste
Combine all and eat immediately (warm).
Serves about 6.
1 stick butter, softened
¼ cup packed brown sugar
¼ cup sugar
1 large egg
½ teaspoon vanilla extract
½ cup canned pumpkin
1 cup all-purpose flour, or white whole wheat flour
1 teaspoon ground cinnamon
½ teaspoon powdered ginger
¼ teaspoon powdered cloves
¼ teaspoon nutmeg
1 teaspoon baking soda
¼ teaspoon salt
½ cup walnuts, chopped into small pieces
¼ cup mini chocolate chips
¼ cup white chocolate chips
In a large bowl, cream butter and both sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin and mix well. Combine the flour, cinnamon, ginger, cloves nutmeg, baking soda and salt. Add to creamed mixture and mix well. Stir in walnuts and both chocolate chips.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Makes 2½ dozen.
BEANS (AS AN INGREDIENT OR FOR BURRITOS)
For 1 c beans (3 c cooked), use 2/3 t salt, 1 T oil or butter, 3+3 c water
For 1.5 c beans (4.5 c cooked), use 1 t salt, 1.5 T oil or butter, 5 + 5 c water
Soak beans in water 7 hrs or boil then soak 1 hr. Drain and add water, salt, and oil, then cover and simmer about 1 hr until tender.
BEAN SOUP
1 c beans
water
1/2 small onion
1 bell pepper (or 1/2 bell and 1 Anaheim)
1 T butter
2/3 t salt
1/8 t pepper
1/4 c salsa (optional)
Soak beans overnight (or bring to boil, turn off, soak 2 hrs), then rinse, add remaining ingredients (first suate onion and bell pepper). Add water to 1 inch above beans. Simmer 1 hr or until tender.
Eat over homemade bread and butter or use in other recipes.
Serves 4-6
3 c cooked (or cook 1 c) black-eye peas (or substitute 1/2 with red beans)
1 c cooked corn
1/2 onion, diced
1 green bell pepper, diced
1 c diced tomatoes
1/3 c red wine or rice vinegar
1/3 c olive oil
1/2 t salt
1/2 t black pepper
1/2 t garlic powder
1 c chopped cilantro
1 avocado, chopped
Combine first 10 ingredients. Refrigerate for 2+ hrs. Add cilantro and avocado. Serve with chips or crusty bread.
2 c white basmati rice
3 1/3 c water
2 T butter
1/2 t salt
Rinse rice in cold water until water runs clear. Drain.
OPTIONAL: Melt butter in pan over moderate heat, add rice, stirring for 2 min.
Add remaining ingredients, bring to boil, cover and cook over lowest heat until water is absorbed (about 20 min). Remove from heat and let sit for 5 min before fluffing with a fork.
To refresh old rice, place in a colander, covered with a damp paper towel, over boiling water for 5 to 10 minutes or heat with 3-4 T water in microwave.
Serves 8.
Adapted from Epicurious.
1/2 onion, chopped
1 stalk celery, chopped
1 head broccoli, chopped
1/2 lb chicken, chopped
toasted sesame seed oil
olive oil
3 T corn starch
salt and pepper
Add plenty of vegetable oil and a little sesame seed oil to a hot pan. Add onions and celery and stir for a minute, then add chicken and stir for another minute, add salt and pepper, chicken, 1 cup water, and broccoli. When the broccoli begins to soften, mix cornstarch in 1 cup cold water and add to pan, stir.
Eat with rice.
One can coconut milk
Few cups chicken broth or another can coconut milk
One onion
Loads and loads of spinach or another green vegetable
4 tablespoons butter
1/4 cup flour
1 to 3 tablespoons red curry paste (or green if you like)
1/2 teaspoon roundabouts of ginger
3 cloves garlic
1 to 1 1/2 teaspoons salt to taste
1 to 2 teaspoons sugar
pepper if desired
Number one. Take a large drink of ice water.
Then. Blanch the spinach. Once it is cool, squeeze all of the liquid out. Take a pot. Your favorite pot. Add the butter, garlic, ginger, and chopped onion and heat until onion is translucent. Add sugar, salt, and curry paste. Add flour and cook for a couple of minutes. If still alive, add broth to make a velouté and bring up to a boil to thicken. Add coconut milk and simmer for a bit. Let the stuff cool a little, then blend everything, including spinach, until perfectly smooth and creamy and absolutely delicious. Don’t let the blender explode. Serve with anything you wish. Like crispy fried tofu cubes, wee bit of yogurt sauce, and a splash, a large splash, of lime.
Number two. Eat. My friends, eat.
3 large green tomatoes
1 egg
1/2 c flour
1/2 c cornmeal
salt
pepper
Slice tomatoes. Mix remaining ingredients. Dry tomato slices and dip in batter then deep fry until browned then flip. Eat with dip of 1:1 yogurt and ranch dressing.
1/2 cup small pearl tapioca
3 cups whole milk
1/4 teaspoon salt
2 eggs
1/3 cup sugar (i.e., reduced from 1/2 in original)
1 teaspoon vanilla extract
1. Presoak tapioca pearls 12 hrs or more.
2. Combine tapioca, milk and salt in 1.5 quart sauce pan and bring to barely simmering, then turn heat to minumim (low) and add sugar gradually until the tapioca pearls plump up and the mixture has thickened (will take 5+ minutes), stirring so the pudding doesn’t stick to the bottom of the pan.
3. Beat eggs in separate bowl, mixing in small amounts of the hot tapioca mixture into the eggs to equalize the temperature to avoid curdling and cooking the eggs.
4. Add egg mixture to pan with the tapioca. Increase the heat to medium and stir for several minutes to achieve a thick pudding consistency. Remove pan from heat and stir in vanilla.
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2 2 1 2 tsp 1 tsp 1 tsp 1/4 tsp 2 Tbsp 2 Tbsp 1/2 tsp 1/2 1/2 1/4 c |
large chicken breasts chicken thighs 14 oz can coconut milk (not light) curry powder red or green Thai curry paste honey red pepper flakes peanut butter soy sauce or tamari basil red bell pepper, diced large onion, diced fresh cilantro, chopped |
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| For jumbling – lime, additional fresh cilantro, chives, peanuts or cashews, grated cheese, sriracha, sweet chili sauce and steamed petite or snow peas.
Mix everything in crock pot except the chicken, onion, pepper and cilantro. Add the onion, pepper and cilantro, then mix well. Add chicken. Cook on high for 3.5 hours or low for 5.5. Shred chicken and mix well. Serve over cooked rice with jumbling garnishes. |
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| 2 c 2 c 3/4 c 2 1/2 T 3/4 t 2 c 1/2 c 5 |
corn meal* flour* sugar baking powder salt milk vegatable oil eggs |
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| Preheat oven to 400. Combine cornmeal, flour, sugar, baking powder, and salt in medium bowl. Combine milk, oil, and eggs in small bowl. Mix each well. Empty small bowl into medium bowl and stir just until blended. Grease a 9×13 inch glass with cooking spray. Pour batter into the center of the pan. Bake for 35-50 minutes or until toothpick inserted in center comes out clean. Makes 24 servings.
*Alternatively, use 2 c Maseca Tamal, 1 c flour, 1 c cornmeal. |
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