Archive for Author admin

Salmon Burgers

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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.

Posted in Fish, Main Dishes tagged with , ,

Spaghetti Sauce

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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.

Posted in Ethnic, Main Dishes, Meats tagged with ,

Mulberry Crumble

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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.

Posted in Desserts tagged with ,

Chickpeas

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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.

Posted in Ethnic, Ethnic_Indian, Vegetables tagged with ,

Papri/Papdi Chaat (Indian)

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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.”

RECIPE (basic ingredients in blue)

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.

Posted in Ethnic, Ethnic_Indian, Main Dishes tagged with

Amy’s Favorite Pumpkin Cookies

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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.

Posted in Cookies

Beans or Bean Soup

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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

Posted in Main Dishes, Soups tagged with

Texas Caviar

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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.

Posted in Dips, Ethnic_Latin American, Main Dishes tagged with , , ,

Best Basmati Rice

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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.

Posted in Ethnic, Ethnic_Indian, Grains tagged with

Stan’s Simple Stir Fry

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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.

Posted in Ethnic, Main Dishes, Meats, Vegetables tagged with ,

Green Gwen’s Pond Scum India Green Coconut Curry Soup

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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.

Posted in Soups tagged with , , , , , , , , ,
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