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Author Topic: A food challenge  (Read 11570 times)
mandrina
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« Reply #30: November 24, 2007, 07:08:24 pm »

I do understand. My crockpot has just made my life saner in a lot of ways is all. LOL

I use my crockpot to make broth, and then soup.  Veggie peelings overnight in water, then strained, and add the beans or whatnot.

I always add barley or rye or wheatberries to every soup I make. 

Lentil stew from the world of street food.

1 cup red lentils
1 tsp turmeric
1 eggplant, cubed
2 tomatoes, diced,
1 carrot, 1 potatoe, 1 onion, all diced
1-2 chilis deseeded and finely chopped (optional)
1 cup coconut milk
1/2 cup water
1/2 tsp tamarind paste

1 tsp mustard seed
1 tsp cumin seed
1 sprig curry leaves (if you can find them)
2 shallots, minced
2-3 cloves garlic (or more)
salt
put lentils in pan with  water to cover, add turmeric, simmer covered for 10 minutes, skimming foam. then add eggplant through onion, simmer ti leverything is cooked,then add half the chili.  add water as needed to keep from getting dry and burning, but it is supposed to be thick and not soupy.  Add coconut milk, tamarind and salt, turn heat down, cook gently for 5 minutes, remove from heat.

heat oil in wok or skillit, toast cumin and mustard seeds until they pop, and rest of spices, garlic, and remaining chili, fry unti golden, turn into dal.  mix

Eat with flat bread or hollow out a loaf of regular bread and stuff inside for Bunny chow, reserving removed inside of bread for sopping.


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« Reply #31: November 24, 2007, 09:59:51 pm »



Good news! My oven was fixed this morning. But I shall still be trying out the yummy recipes that everyone posted. Thankyou!
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« Reply #32: November 24, 2007, 10:23:47 pm »

Veggie peelings overnight in water, then strained, and add the beans or whatnot.\

:writes this down: I also add barley and rye to the soups I make, even bean soup (barley is delicious in 16 bean soup). Never thought about the broth/veggie peelings in the crock overnight, though. Must remember this! (Am a self-taught cook. Most kitchen stuff goes straight over my head)

mmm sopping...
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« Reply #33: November 24, 2007, 10:24:45 pm »

Good news! My oven was fixed this morning. But I shall still be trying out the yummy recipes that everyone posted. Thankyou!

YAY! Congrats!
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« Reply #34: November 25, 2007, 12:22:49 am »

Good news! My oven was fixed this morning. But I shall still be trying out the yummy recipes that everyone posted. Thankyou!

Congrats! That's great news.  Smiley
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« Reply #35: November 25, 2007, 12:23:42 am »

:writes this down: I also add barley and rye to the soups I make,

Where do you get your rye?
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« Reply #36: November 25, 2007, 12:27:27 am »

I also add barley and rye to the soups I make, even bean soup (barley is delicious in 16 bean soup).

Where do you get your rye?

Actually, I was wondering where you got your barley!
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« Reply #37: November 25, 2007, 01:13:45 am »

Actually, I was wondering where you got your barley!

I'm not Mari but I think pearl barley is available in most grocery stores...
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« Reply #38: November 25, 2007, 01:39:01 pm »

Where do you get your rye?

Food co-op.

I can get barley at the co-op, too, but I tend to get it at Kroger. It's usually in with the rice, soup beans, that stuff - or in with the broths and soup stocks (or both).
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« Reply #39: November 25, 2007, 01:52:09 pm »

Food co-op.

Sounds to me like I've gotta do a bit of hunting once we get settled in the Yakima Valley then....I don't know if there's a food co-op there or not.
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« Reply #40: November 25, 2007, 05:07:47 pm »

Sounds to me like I've gotta do a bit of hunting once we get settled in the Yakima Valley then....I don't know if there's a food co-op there or not.

Do you have a WildOats store? They have a lot of the same stuff our co-op does (though sometimes, depending on what you're after, it's a bit more pricey).
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« Reply #41: November 25, 2007, 07:49:39 pm »

Food co-op.

I can get barley at the co-op, too, but I tend to get it at Kroger. It's usually in with the rice, soup beans, that stuff - or in with the broths and soup stocks (or both).

Or maybe not. It might be with breakfast stuff (oatmeal, etc). Or maybe in specialty grains. LOL

Randall was so excited when he FINALLY found barley here in Waco he bought them out. They keep moving it around, so we're never sure where we'll find it and when we do, we go insane. Right now I think I've got 8 boxes of barley in my storeroom fridge.
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« Reply #42: November 25, 2007, 08:21:57 pm »

Or maybe not. It might be with breakfast stuff (oatmeal, etc). Or maybe in specialty grains. LOL

You make a good point! LOL
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« Reply #43: November 25, 2007, 09:08:33 pm »

Vegetarian chili sounds good! And the one with the lentils, too. Thank-you!

Sorry it took me so long to get back, although I see you got your oven in order (yay).  Here's the recipes in case you still want them.  I should tell you that the chili recipe is more of a chili guideline.  It is the kind of recipe I make in a new way every time.  I put some commentary in the starred sections that should give you a little more insight into my chili process.   Smiley

Vegetarian chili

1 chopped onion
3 cloves minced or pressed garlic
2 tablespoons canola oil
1/4 cup chili powder (or to taste)
1 15 oz can Rotel-style tomatoes OR
1 16 oz jar of your fave chunky salsa
4 cups cooked beans
1 cup fresh (or frozen and thawed) corn

1) Saute the onion over medium heat until nearly translucent. 
2) Add the garlic and chili powder. 

*If the oil is mostly gone, add a little more.  The fat is very helpful in releasing the chili flavor.  I typically stir the chili powder until it makes sort of a paste from the oil and the chili powder.  Exactly how much chili powder you use is something you will want to play with...depending on how fresh the spice is, how much you enjoy the chili taste, etc.  I know that a lot of people prefer cumin to chili powder, so you could probably substitute, but I'm not sure if the proportions would be the same.  I've never used it.*

3) Add the (undrained) Rotel or salsa.

4) Add the beans.

*You can put any kind of beans you like here, and I tend to like to mix them up.  One of my favorite combos is 1 cup each of black (turtle) beans, red kidney beans, blackeyed peas, and garbanzo beans.  If you cook the beans yourself instead of using canned, you can add another layer of flavor by cooking them in veggie broth*

5)  Let the chili simmer, and adjust seasoning as needed. 

*  Typically the longer you wait, the better it will be, but I would give it at least an hour.  If you want it thicker, remove the lid.  If you want it more "soupy" leave the lid on.  It is during this time that I adjust the seasoning.  I might add more chili powder, or put it some garlic powder if it isn't garlicky enough to suit me, etc.  If I think it is too salty or spicy, I might thin it with a little water or tomato juice*

6)  Right before serving, add in the corn.

*Like any chili, this is better the next day, and with generous helpings of homemade cornbread.*

Luckily the lentil recipe is a little more straightforward.  I will say that I have often substituted dried herbs for the fresh (1 T = 1 t) with good results.

Lentils with Tomatoes and Onions
3 T olive oil
1/2 medium onion, chopped
3 garlic cloves, minced
1/8 t red pepper flakes
1T fresh parsley, chopped
1T fresh basil
1 c uncooked lentils
2 c chicken or veggie broth
1 lb fresh tomatoes chopped OR
15 oz can of chopped canned tomatoes
salt and pepper to taste

Heat olive oil to high for one minute.  Reduce to low.  Add onion, garlic, and red pepper flakes.  Cook one minute, stirring.  Add tomatoes with juice, parsley, and basil.  Cook 3 minutes on medium heat.  Add lentils.  Stir and cook for 2 minutes.  Pour in broth.  Add salt to taste (how much depends a lot on the sodium content of your broth.)  Bring to a boil, reduce heat and simmer for about 25 minutes or until lentils are tender.  Remove 1 cup of mixture.  Mash or blend.  (You can also pulse an immersion blender a few times directly in the pan.)  Return to pan and cover and simmer for about 10 more minutes until thick. 

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« Reply #44: November 25, 2007, 10:20:23 pm »

Do you have a WildOats store? They have a lot of the same stuff our co-op does (though sometimes, depending on what you're after, it's a bit more pricey).

I've no idea! I haven't lived in the valley in.......oh gods....14 years or so and I've no idea what's there or not there anymore.  Wink
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