ICE CREAM INGREDIENTS
1 c milk
1 c cream
1/2 c sugar
pinch salt
dash vanilla
mint extract to taste
CHOCOLATE
1/2 c chocolate chips
1 T cream
Whisk together ice cream ingredients until sugar is dissolved, chill, mix in ice cream maker.
Melt 1/2 c chocolate chips, mix in cream, let cool, layer in new container with finished ice cream.
DRY
2 c flour
3/4 t salt
2 t baking powder
1/3 c chopped walnuts
1/3 c coconut
WET and SUGAR
1/2 c oil
1/2 c brown sugar
1/4 c white sugar
2 over-ripe plantains, mashed until fairly smooth
1/2 c yogurt
2 eggs
1 t vanilla
Whisk dry and wet/sugar ingredients separately, then combine. Pour into greased baking pan and bake at 350 for 50-60 min.
Adapted from Chef Lola’s Kitchen
Also see, for the best of all, Heather’s Perfect Whole Wheat Banana Bread and Double Chocolate Zucchini Bread.
DRESSING:
Mix in a large bowl and whisk to combine –
1/3 c mayonnaise
2 t vinegar
2 t lemon juice
2 t honey
1/8 t salt
1/8 t pepper
SALAD:
Add to a bowl bowl, mix well and let sit for an hour in the fridge (or half hour @ room temp) –
4 c shredded cruciferous vegetables (mix of broc, caulif & cabbage)
1/3 c raisins, craisins, or dried currants, chopped in half
3 scallions, green and white parts, diced
1/2 c sliced almonds, toasted in dry cast iron pan with 1 T sugar
Burger:
1 can salmon
1/2 c bread crumbs
2 eggs
1/2 medium finely chopped onion
3/4 t lemon pepper
1 t dried onion flakes
2 T chopped capers
Sauce:
3/4 c Greek yogurt
1 T chopped capers
1 T mayonnaise
1 t lemon pepper
2 t lemon juice
1 t dill
1 shake garlic powder
1/4 t paprika
Mix burger ingredients (if too dry to mold into paddies, add 1-2 T milk) and fry. Mix sauce ingredients. Eat burgers on buns with lettuce, tomato, and sauce, or along with basmati rice, summer squash, and cruciferous salad.
Combine:
1/4 c yogurt
2 T mayonnaise
1 T lime juice
1 T chopped capers
1/2 t garlic powder
1/4 t cumin
1 t paprika
sriracha
1 bell pepper, diced
1 onion, diced
1 15 oz can of diced tomatoes
1 30 oz can of pasta sauce
1/4 lb ground turkey
1 Italian sausage, skinned
1 t basil
dash of oregano
pepper
dash of garlic powder
oil
Fry the diced onion and bell pepper in oil until soft. Add meat and fry until browned. Add remaining ingredients and simmer 15 minutes. Eat over whole grain spaghetti with Parmesan cheese or sour cream and sides of green salad and steamed zucchini.
Use Amy’s blueberry cobbler recipe with these proportions to serve 4:
FILLING
1 1/2 c mulberries
1/4 c sugar
4 T lemon juice
2 T tapioca
CRUST
2 T butter
1/4 c wheat flour
3 T brown sugar
pinch salt
3 T sliced almonds
Spread filling in bottom of small (8×4″) glass pan. Mix dry ingredients except nuts, cut in butter, stir in almonds, then sprinkle on top of filling.
Bake at 375 for 15 minutes, then remove and fluff topping with a fork. Return to oven until crust is lightly browned and edges of fruit are bubbling (30+ min). Let sit 10 min before eating.
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.