Thursday, December 25, 2008
The night before you are to eat Bagali Polo. Take a large container of plain yogurt (if you buy your yogurt Dannon is the best). Open it add 1 teaspoon of salt, mix in and put a towel over the container, place container on top of your fridge.
The next night make Persian rice: (this is taken from my friend cookbook... I just borrowed it because I make mine the same way and then I didn't have to type it all in)"This method produces a lovely rice where each individual grain is separate and does not stick together. The potatoes form a golden crust called tadik, which means "bottom of the pot." They are a favorite with Persian children, and sort of like warm potato chips.Bring a large pot of water to a boil with 1-2 tbsp. salt. Throw in 2 c. long grain rice, preferably Basmati. Boil uncovered for 10 min. Drain the rice in a colander under running cold water. Wash the pot. Cover the bottom of the pot with oil or margarine, about 1/4 c. Peel and slice 2-3 large potatoes, enough to cover the bottom of the pan. Place rice over the potatoes,"
add 1 cup of chopped dill and 1 small frozen container of Lima beans, "return to the stove over low heat. Wrap the lid of the pot with a cloth towel, taking care to fold the ends up and not let them touch the burner. Steam the rice for 30 min. or longer."
While rice is cooking: Dice an English cucumber, mix into yogurt from top fridge, mix in 1-2 T. of chopped dill, taste... it should be tangy if not add more salt and stir well.
When rice is finished remove from heat let sit for a few minutes. Turn over on to a large platter. Then scrap bottom out (you want tadik to come out in large pieces so that it can be eaten with your fingers. Sprinkle rice with saffron.
To eat you mix the yogurt into the rice on your plate and eat.
Very good with pita.
2 tb Olive oil
1/4 ts Turmeric;or to taste
1 md Onion;finely chopped
1 c Cooked yellow split peas
5 c Chopped mushrooms
2 c Cooked basmati
1 tb Dried parsley;or to taste
16 oz Jar grape leaves
1/4 ts Black pepper;or to taste
1 c Water
1/8 ts Cayenne;or to taste
In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in peas and rice. Preheat oven to 350 . Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping Tbs of rice mixture ( depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to prevent sticking and drying out). Bake for 25 minutes. Serves 12 as an appetizer, 6 for dinner.
Ground beef or lamb - 2 Cups.
Basmati or long-grain rice - 2 Cups.
Gram lentils - 1 3/4 Cups.
Dates, pitted, chopped - 7 TBS.
Raisins - 8 TBS.
Saffron - 1/2 teaspoon.
Onions, sliced - 2 medium.
Cooking oil - 1/2 cup.
Salt - 1 teaspoon.
Turmeric - 1/2 teaspoon.
Black pepper - 1/2 teaspoon.Preparation:
Let the rice soak for 4 hours. Cook in a non-stick pan for 15 minutes in salted water. Drain water and transfer cooked rice to a bowl.
In another pain boil 3 cups of water to this add the washed lentils and salt.
Let this cook for 20 minutes till it is soft and tender.
In a large skillet, add some oil and add the sliced onion. Fry till they are golden brown. To this add the ground beef, salt, turmeric, and black pepper. To this add hot water and cook till the water dries.
In another pan, add some oil and 1/2 cup of water. To this add half the rice, then add meat, lentils, washed raisins and dates. Follow by the rest of the rice. Cook this for 20 minutes and then pour the dissolved saffron over it.
Mix well and serve hot with a salad.
Tuesday, October 28, 2008
3 Cans organic black beans
1 Can organic Italian stewed tomatoes
2 Cups homemade chicken or veggie broth
2 dashes hot sauce (we like adobe mills best)
1 1/2 Cups veggies (whatever you have on hand... or use leftovers from several meals)
Empty all in crock pot, don't rinse or drain anything.
Cook 8-10 hours on LOW or 5-6 hours on HIGH.
Before serving blend everything with a mixer or blender.
Serve with homemade Cuban rye bread and sliced veggies.
6 tablespoons red wine vinegar (I've used other's ... just changes it a bit)
4 teaspoons sugar
1/2 teaspoons dried sage
1/2 teaspoons salt
4 skinless, boneless chicken breast halves (about 1 pound total)
2 teaspoons olive oil
2 large onions, halved and thinly sliced
1 cup reduced-sodium chicken broth, (I do homemade...)
1 tablespoon flour
1 carrot, cut into thing strips
1 red bell pepper, cut into thin strips
1/4 teaspoon freshly ground black pepper
1. In a shallow bowl, combine 3 tablespoons of the vinegar, 2 teaspoons of the sugar, 1/4 teaspoon of the sage, and 1/4 teaspoon of the salt and stir to blend. Add the chicken, toss to coat, and let stand while you prepare the onions.
2. In a large nonstick skillet, heat the oil until hot but not smoking over medium beat. Add the onions and the remaining 2 teaspoons sugar and cook, stirring occasionally, until the onions begin to brown, about 5 minutes. Stir in the flour, carrot, bell pepper, remaining 3 tablespoon's vinegar, remaining 1/4 teaspoon sage, remaining 1/4 teaspoon salt. and the black pepper and cook until the onions are very tender and caramelized, about 10 minutes longer.
3. Meanwhile, preheat the broiler or prepare the grill. Broil or grill the chicken 4 inches from the heat for about 4 minutes per side, or until the chicken is cooked through. Place the chicken on plates, spoon the onion mixture around the chicken and serve.
Suggested accompaniments: Garlic mashed potatoes. Fresh pear wedges sprinkled with cinnamon.
2 Tbs. butter
2 Tbs. Flour
1 Cup Liquid (I use rice milk)
1 sm. Can Tomato Paste
Molasses or honey to taste (this takes the tangy out and helps mellow the acid taste in the tomatoes)
Melt butter in pan. Add Flour, brown on medium while stirring constantly. Slowly add liquid (milk) cook on medium stirring constantly until thick (gravy consistence). Then add tomato paste and sweetener. Stir until hot... if this is to thick add more of the liquid.
2 cans chicken
1 block cream cheese
2 TBS butter
2 TBS flour
2 Cups Milk
Throw in crock pot on low and heat for 4-5 hours. Make some tater tots and pour glop on top. Not glamours but eatable. Oh, a side P.S. we are lactose intolerant... so the 'milk' items are non-milk... but I still call them milk... probably shouldn't.
2 Cups Rye Flour (or use wheat instead)
4 Cups white Flour
2 T. dry yeast
2 T. sugar
1 T. Salt
2 Cups hot water
1 T. sesame or poppy seeds (optional)
Mix 2 Cups rye and 2 Cups white flour with yeast, sugar and salt. Pour on hot water and beat 100 strokes. Stir in remaining flour until dough is no longer sticky. Knead 8 minutes. Place dough in greased bowl and cover with a damp towel, let rise 15 minutes punch down. Divide into 2 pieces, shape into 2 round loaves and place on baking sheet. Cut an X 1/2 inch deep on top with a sharp knife. Brush with water and top with seeds (if using). Place on middle shelf of a COLD oven, place a cake pan of boiling hot water on lowest shelf. Heat the oven to 400 F. Bake 40-50 minutes until deep golden brown.
YUM! (this is my favorite! I like dividing it into 4 small loaves and using them as bread bowls!)
2 1/4 organic white flour
1 tsp. sea salt
1 tsp baking soda
3/4 sucanat sugar (I'm sure you can sub... but I don't know how it would turn out.)
1 cup butter
1 tsp vanilla extract
2 eggs (I have used egg sub on this with good results)
1 package organic chocolate chips
Preheat oven to 375 F. Combine sugar, soft butter and vanilla, beat until creamy. Add eggs and beat. Add dry ingredients and mix well. Stir in chocolate chips. Drop mixture by rounded teaspoonful onto ungreased baking stone. Bake 8 minutes.
Wednesday, July 23, 2008
Thursday, July 10, 2008
This is the same bread recipe as below. I just grated some orange zest into it and then added dried cranberries into it and the kneaded it well.
Mama: Easy to make... I made this for my parents SO no real verdict... I forgot to ask...oops. My Mom is paying 5.25 a loaf at the specialty bakery so she wanted me to try making it. Homemade always tastes better, has better ingredients and is much, much, much! cheaper. Hopefully it tastes good. :0)
Friday, June 27, 2008
6 chicken breasts (boneless, skinless)
salt and pepper, to taste
garlic powder,to taste
4 Tbs. Butter
4 Tbs. Flour
1 Cup Milk
1 Cup Chicken Broth
1/4 Cup water
1/2 Cup Grated Cheese
Put all into Crock Pot Cook on Low for 6 hours or until Chicken is done. Serve over Rice or Noodles (or Mash Potatoes might be good too...hmmm)
Wednesday, June 25, 2008
*no pic again... just no time between baseball games!*
1 Small Roast
1 Tbs. flour
1 Tbs. oil
1 Tbs. beef bouillon
1/2 Cup water
4-5 toes of garlic (we like garlic!)
1 large onion (cut into large wedges)
5-6 small potatoes
5-6 large carrots
Crock Pot (ok so I'm addicted to the thing!)
Wet roast with a little water. Roll roast in flour. Heat oil in skillet and sear roast until well browned on all sides.
Put roast, beef bouillon, water, garlic, and onion into crock pot and turn on low for 4 hours or so. 2 hours before eating add potatoes and carrots (and more water IF needed).
Papa: Super Yummy!
Kids: JC yum!, Roo yum! + Meme... he eats!!! Yes!
Mama: Really good! Might be a tad salty but it was a super hot day so I think we all needed a bit more salt then usual.
1 small can Tomato paste
2 Tbs. Red Wine Vinegar
1 Tbs. Liquid Smoke
1/4 Cup Honey
1/4 Cup Molasses
1 Tbs. Mustard
Stir all together and dump on top of chicken breasts in crock pot. Cook on low for 6 hours or until done. Shred up and eat on tortillas with a salad.
*Sorry no picture... such a busy day... I forgot!*
JC... ate it, but put catsup on it, Meme: wouldn't touch it (the kid may starve to death!), Roo: It's the best bbq EVER!
Mama: Very tomato-y (is that a word?), I would probably not use a whole can of tomato paste next time, probably only 2 Tbs. instead.
Tuesday, June 24, 2008
Monday, June 23, 2008
Sunday, June 22, 2008
1 lb. hamburger (cooked)
1 can Chili
1 cup grated cheese
1 cup Albers Yellow Corn Meal
1 cup whole wheat flour
1/4 cup sucanat
1 tbsp. baking powder
1 tsp. salt
1 cup evaporated milk
1/3 cup vegetable oil
1 large egg
Mix fully cooked hamburger and chili together, pour into 9X13 pan. Sprinkle 1 cup grated cheese on top.
Combine corn meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl and mix well. Add milk mixture to flour mixture, stir just until blended.
Pour Cornbread mixture on top of chili mixture, spread evenly.
Bake 400F for 20 minutes or until wooden tooth pick inserted in cornbread center comes out clean.
Papa Verdict: Good
Kid Verdict: Mixed: Roo loved it (it had beans so of course he would), JC ate his but really wanted more donuts (sigh), and Meme... wouldn't even put it in his mouth.
Mama Verdict: Ok, but I really thought it would be moister. Needs to be cooked in a much smaller pan so that cornbread covers all the beans. WW flour worked just fine in cornbread mix.
2 t. baking powder
½ t. cinnamon
¼ t. salt
¼ t. nutmeg
2/3 cup sucanat
1 t. vanilla
2/3 cup evap. milk
1/4 cup melted butter
Oil for frying
Mix dry ingredients in a large mixing bowl. Stir in eggs, vanilla, milk and melted butter. Knead dough a few minutes to make sure all ingredients are mixed thoroughly.On a floured surface, roll dough to ½ inch thickness. Cut with donut cutter, or biscuit cutter. Heat oil in skillet or electric skillet…enough to cover the bottom of the skillet about ¼ inch. Place donuts into the hot oil to fry for 2-3 minutes on each side. Remove from skillet and place on a paper towel lined plate.
Original Recipe Here
Papa Verdict: YUM!