from Starting with Ingredients by Aliza Green
West African Peanut Soup
2 Tbs vegetable oil
1 large onion, chopped
1 Tbs chopped garlic
1 Tbs chopped ginger root
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground cinnamon
pinch ground cloves
pinch cayenne pepper
1 (15 oz) can chopped plum tomatoes or 2 cups fresh tomatoes, diced
2 large yams, peeled and cut up
6 cups vegetable (or chicken) stock, simmering
3/4 cup roasted peanuts
1/2 cup peanut butter, creamy or crunchy
1/2 bunch cilantro, leaved chopped
salt and pepper to taste
diced fresh tomato, cilantro, or chopped roasted peanuts for garnish
Heat the oil in a large Dutch oven over medium heat. Saute the onion until lightly browned, about 8 minutes. Stir in the garlic, ginger, cumin, coriander, cinnamon, cloves, and cayenne. Saute together 2 to 3 minutes to release their fragrance. Stir in the tomatoes and yams and continue to cook about 5 minutes, stirring occasionally to meld the flavors.
Add the hot stock and peanuts, bring to a boil, reduce heat, and simmer for 30 minutes. Remove the soup from the heat. Using a food processor, blender, or immersion blender, puree the soup until smooth. For extra-smooth soup, strain it through a sieve. Return the soup to the saucepan. Whisk in the peanut butter and cilantro, season with salt and pepper, and heat through. Top each serving with garnishes and serve piping hot.
Serves 8
Thursday, December 31, 2009
Peanut-Curry Flank Steak
from Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae
Peanut-Curry Flank Steak
2 Tbs peanut oil
2 Tbs Asian sesame oil
2 Tbs dry sherry
2 Tbs soy sauce
2 Tbs creamy peanut butter
2 Tbs hoisin sauce
2 Tbs rice vinegar
2 tsp curry powder
½ tsp ground ginger
½ tsp crushed red pepper flakes
flank steak, 1 ½ to 2 lbs about 3/4 inch thick
To make the marinade, whisk together the ingredients in a small bowl.
Trim the steak of any surface fat. Place the steak in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6 to 8 hours, turning occasionally.
Remove the steak from the bag and discard marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.
Grill the steak over direct medium heat until the internal temperature reaches 145 degrees for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from grill and allow to rest for 5 minutes. Cut across the grain into thin diagonal slices.
Peanut-Curry Flank Steak
2 Tbs peanut oil
2 Tbs Asian sesame oil
2 Tbs dry sherry
2 Tbs soy sauce
2 Tbs creamy peanut butter
2 Tbs hoisin sauce
2 Tbs rice vinegar
2 tsp curry powder
½ tsp ground ginger
½ tsp crushed red pepper flakes
flank steak, 1 ½ to 2 lbs about 3/4 inch thick
To make the marinade, whisk together the ingredients in a small bowl.
Trim the steak of any surface fat. Place the steak in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6 to 8 hours, turning occasionally.
Remove the steak from the bag and discard marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.
Grill the steak over direct medium heat until the internal temperature reaches 145 degrees for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from grill and allow to rest for 5 minutes. Cut across the grain into thin diagonal slices.
Egg White and Avocado Salad
From marthastewart.com
Egg White and Avocado Salad
6 hard-boiled eggs, whites only, chopped into 1/2-inch pieces*
1 rib celery, cut into 1/4-inch pieces
1 avocado, cut into 1/2-inch pieces
1 Granny Smith apple, cut into 1/4-inch pieces
2 tablespoons light mayonnaise
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Butter lettuce, for serving - we put it in a tortilla instead
Place all ingredients except lettuce (or tortilla) in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves or (warmed tortilla).
Serves 4
*if you save one of the egg yolks you can use it in this recipe
Egg White and Avocado Salad
6 hard-boiled eggs, whites only, chopped into 1/2-inch pieces*
1 rib celery, cut into 1/4-inch pieces
1 avocado, cut into 1/2-inch pieces
1 Granny Smith apple, cut into 1/4-inch pieces
2 tablespoons light mayonnaise
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Butter lettuce, for serving - we put it in a tortilla instead
Place all ingredients except lettuce (or tortilla) in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves or (warmed tortilla).
Serves 4
*if you save one of the egg yolks you can use it in this recipe
Cheddar Chicken
from my family. This is one my childhood favorites. I'm sure my mom got the recipe from somewhere, but that info is long gone. It involves not one but two cans of the dreaded cream of ___ soup. I have no interest in making it more gourmet, as it is delicious as is.
Cheddar Chicken
2-4 boneless skinless chicken breasts
2 Tbs butter
1 small onion, diced
1 can cream of mushroom soup
1 can cream of celery soup
4 oz extra sharp cheddar cheese, grated.
In a medium sized pan, brown onions and chicken in butter. Remove from pan. Mix together soups and cheese. Return chicken to pan, spooning sauce over chicken. Reduce heat and cover. Simmer, stirring occasionally, until chicken is done, about 20 minutes.
Serve over rice.
Cheddar Chicken
2-4 boneless skinless chicken breasts
2 Tbs butter
1 small onion, diced
1 can cream of mushroom soup
1 can cream of celery soup
4 oz extra sharp cheddar cheese, grated.
In a medium sized pan, brown onions and chicken in butter. Remove from pan. Mix together soups and cheese. Return chicken to pan, spooning sauce over chicken. Reduce heat and cover. Simmer, stirring occasionally, until chicken is done, about 20 minutes.
Serve over rice.
Zesty Black and White Bean Chili
from the Pillsbury Complete Cookbook
Zesty Black and White Bean Chili
1 cup chopped onions
1 garlic clove, minced
¼ cup all-purpose flour
1 to 2 tsp chili powder
½ tsp cumin
1 ½ cups milk
2 (9 oz) packages frozen shoepeg white corn
15.5 oz can great northern beans, drained
15 oz can black beans, drained
14.5 oz can chicken broth
4.5 oz can chopped green chilies, undrained
Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add onions and garlic and cook until onions are tender.
Gradually stir in flour, chili powder, and cumin. Gradually stir in milk. Add remaining ingredients.
Bring to a boil, constantly stirring. Reduce heat to low and simmer 15 minutes or until thickened, stirring occasionally.
Serves 5 (1 1/3 cup servings)
Zesty Black and White Bean Chili
1 cup chopped onions
1 garlic clove, minced
¼ cup all-purpose flour
1 to 2 tsp chili powder
½ tsp cumin
1 ½ cups milk
2 (9 oz) packages frozen shoepeg white corn
15.5 oz can great northern beans, drained
15 oz can black beans, drained
14.5 oz can chicken broth
4.5 oz can chopped green chilies, undrained
Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add onions and garlic and cook until onions are tender.
Gradually stir in flour, chili powder, and cumin. Gradually stir in milk. Add remaining ingredients.
Bring to a boil, constantly stirring. Reduce heat to low and simmer 15 minutes or until thickened, stirring occasionally.
Serves 5 (1 1/3 cup servings)
Monday, September 21, 2009
Lentil-Quinoa Salad with Curry Vinaigrette
from Complete Vegetarian Kitchen by Lorna Sass.
Lentil-Quinoa Salad with Curry Vinaigrette
Salad:
2 1/2 cups firm-cooked brown lentils *
1 1/2 cups cooked quinoa *
1/3 cup finely chopped scallions (I put them only in Mr. Man's dish)
Lemon juice and/or sea salt
Lime-Curry Vinaigrette:
1/3 cup canola oil
2 Tbs lime juice
1 Tbs curry powder
1 Tbs freshly grated ginger
1/2 tsp ground coriander
1/2 tsp salt
*the original recipe called for cooked lentils and quinoa so I'll tell you how I cooked them!
In two separate pots mix together the lentils and water and the quinoa and water.** Bring to a boil and then simmer until the lentils are tender and the quinoa has absorbed the water. Drain lentils if necessary.
Meanwhile, combine the vinaigrette ingredients in a jar with a tight fitting lid. Shake well.
Combine the lentils, quinoa and chopped scallions. Add most of the vinaigrette. Add enough lemon to make flavors pop (about 1 Tbs). Add more vinaigrette if desired. Serve immediately or refrigerate up to 3 days.
Serves 4
**be sure to thoroughly rinse the quinoa before cooking it, otherwise it may have a bitter taste.
Lentil-Quinoa Salad with Curry Vinaigrette
Salad:
2 1/2 cups firm-cooked brown lentils *
1 1/2 cups cooked quinoa *
1/3 cup finely chopped scallions (I put them only in Mr. Man's dish)
Lemon juice and/or sea salt
Lime-Curry Vinaigrette:
1/3 cup canola oil
2 Tbs lime juice
1 Tbs curry powder
1 Tbs freshly grated ginger
1/2 tsp ground coriander
1/2 tsp salt
*the original recipe called for cooked lentils and quinoa so I'll tell you how I cooked them!
In two separate pots mix together the lentils and water and the quinoa and water.** Bring to a boil and then simmer until the lentils are tender and the quinoa has absorbed the water. Drain lentils if necessary.
Meanwhile, combine the vinaigrette ingredients in a jar with a tight fitting lid. Shake well.
Combine the lentils, quinoa and chopped scallions. Add most of the vinaigrette. Add enough lemon to make flavors pop (about 1 Tbs). Add more vinaigrette if desired. Serve immediately or refrigerate up to 3 days.
Serves 4
**be sure to thoroughly rinse the quinoa before cooking it, otherwise it may have a bitter taste.
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