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Lamb Vindaloo
Contents
1/4 leg of lamb
2 pounds shallots peeled and chopped
6 cloves garlic minced
10 jalapeno peppers chopped
10 green or red Serrano peppers chopped
1 habanero pepper chopped
2.5 pints water
1 can coconut milk
2 T. ground cinnamon
15 cloves
4 T. coriander seeds
1 T. black pepper
1/2 T. cumin seeds
6 pinches cardamom seeds
1 large tomato chopped
1 red onion chopped
2 T. mustard seeds
1 T. ground ginger
1.5 T. salt
4 T. white vinegar
1 T. turmeric
1 T. fennel seeds
Spice Mix
1. Place the 6 pinches cardamom seeds in a dry skillet
and roast
stirring 1-2 minutes until fragrant. Grind in spice grinder.
2. 6 T. oil in large skillet or wok. Cook together
then set aside.
10 jalapeno peppers chopped
10 green or red Serrano peppers chopped
1 habanero pepper chopped
2 T. ground cinnamon
15 cloves
4 T. coriander seeds
1 T. black pepper
1/2 T. cumin seeds
1 T. fennel seeds
Ground Cardamom
Onion Mix
3. 3 T. oil in large skillet or wok. Cook together
then set aside.
1.75 pounds of shallots
1 large tomato chopped
1 red onion chopped
6 cloves garlic minced
1 T. mustard seeds
1 T. ground ginger
Lamb Mix
4. 3 T. oil in large skillet or wok. Cook together
then set aside.
Lamb cook 5 minutes.
Add Onion and Spice mix and stir.
You can stop here and finish this tomorrow or continue.
Finishing
5. Combine the Lamb in a large heavy pot with the following:
2.5 pints water
4 T. white vinegar
1.5 T. salt
1 T. turmeric
Simmer 1 hour 15 minutes.
6. 1 T. oil in wok or fry pan cook until clear
1/4 pound shallots
1 T. mustard seed
7. Add coconut milk to shallot mixture. Cook five minutes.
Add to
Lamb before serving.
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South Indian-style Chicken with curry leaves and black
peppercorns
(dakshin murgh)
Total time: 1 hour 10 minutes
Servings: 4
Spice Mix
14 fresh or 20 frozen curry leaves, torn into
pieces
2 t. black mustard seeds
1 t. cumin seeds
3/4 t. fenugreek seeds
1 t. black peppercorns
6 whole cloves
3 green cardamom pods
1. Combine the spices in a skillet over medium heat
and cook stirring
until fragrant 1.5-2 minutes. Cool slightly and grind in a spice
grinder.
Chicken and Assembly
2 pounds chicken thighs skinned
3/4 t. salt (divided) plus more to taste
1 t. ground black pepper
Juice of 1/2 lemon
3 T. canola oil
1/2 t. black mustard seeds
3 small whole dried red chiles
6 green cardamom pods
1 fresh hot green chile (Serrano) sliced crosswise into rounds (with
seeds)
12 fresh or 18 frozen curry leaves, torn into pieces
The Spice Mix from above
1/4 C. unsweetened shredded coconut
1 (13.5 ounce) can coconut milk
1. Toss the chicken with 1/4 t. salt the pepper and
lemon juice and lat
stand at room temperature for 30 minutes.
2. Combine the oil, mustard seeds, red chilies, cardamom,
green
chile and curry leaves in a large saucepan over medium high heat.
Cover and cook until you hear the mustard seeds crackle 1-2
minutes. Add the ground spice mix and cook, stirring 30 seconds.
Add the shredded coconut and cook, stirring 30 seconds.
3. Add the chicken and cook. stirring, until opaque,
about 3-5
minutes.
4. Add the coconut milk and 1/2 teaspoon salt. Bring
to a boil,
reduce the heat and simmer, partially covered, until the chicken is
tender, 25-30 minutes. Stir two or three times during the last 10
minutes of cooking and scrape the pan to keep the sauce from
sticking. Taste for salt, add more if desired and serve hot.
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Black Pepper Pasta
Serves 6
1 T. course sea salt
1 lb. spaghetti
6 T. butter
4 t. fresh coursly ground black pepper
1/4 C. warm water
2 C. finely grated pecorino cheese (~ 8 oz. )
Add the sea salt to one gallon of water and bring the water to a boil.
Place the spagetti in the water and cook about 12 minutes.
In a large skillet, off the heat, combine the butter, pepper, and warm water.
Let stand until it is time to heat the pan.
When the pasta is cooked drain it, and place it in the skillet.
Saute over very low heat, gently sturring the pasta and sauce about 1 minute.
As soon as the butter has melted, turn off the heat and stir in the pecorino
cheese a little at a time. Serve immediately.
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Penne with Spinach Sauce
Serves 6
12 oz. baby spinach leaves
1 lb. penne
3 cloves garlic minced
3-4 oz. goat cheese (feta or chevre)
1/2 t. freshly ground black pepper or more to taste
2 T. freshly grated parmesan cheese
Salt
Bring a large pot of salted water to a boil. Add the spinach and stir.
In a few seconds remove the spinach with a slotted spoon and transfer to a blender.
Add the penne to the boiling water and cook stirring occasionally,
until tender, about 12 minutes.
While the pasta cooks, add the garlic, goat cheese, pepper, 3/4 t. salt,
to the spinach. Blend until the mixture is smooth and creamy.
Drain the pasta. Toss with spinach sauce.
Sprinkle with parmesan cheese. Serve Immediately.
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Baked Spaghetti Squash Lasagna
Serves 6
1 (2 3/4 lb.) med. spaghetti squash, cooked in microwave oven about 12 minutes or baked, then cooled for handling
3 T. flour
1 med. clove garlic, minced
1/2 tsp. salt
1 (15 oz.) carton low fat Ricotta cheese, drained
1 c. packed spinach leaves
1/3 c. grated Parmesan cheese
1 c. Italian style red pasta sauce
6 oz. sliced Mozzarella cheese
Split squash lengthwise. Remove seeds and stringy portion.
Use fork to comb squash flesh, pulling it off in long strands. Place in large
mixing bowl. Toss with flour, garlic and salt until well combined.
Blend Ricotta, spinach and Parmesan cheese in food processor or blender until smooth.
To assemble, spread 1/2 cup sauce on bottom of shallow 6-cup baking dish.
Top with spaghetti squash, arranging evenly and compactly. Spread Ricotta mixture
evenly over squash. Spread remaining sauce over Ricotta. Cover with sliced Mozzarella.
Bake on center rack of 350 degree oven, uncovered, until cheese is lightly browned
on edges and juices bubble, about 40 to 50 minutes. Cut into squares and serve hot.
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Casserole for Chayotes (Sechium edule)
Serves 4
2-3 Chayotes
1/2 lb. ground turkey (chicken, tofu, or vegetable can be substituted)
1 med. clove garlic, minced
1/2 tsp. salt
1/2 C. half and half
1 T. Chipotle chili in adobo sauce
Mozzrella Cheese Slices
1) Heat the over 350 degrees. Boil the chayotes in salted water until tender 45-60
minutes depending on size.
2) Brown the turkey. Drain fat. Remove from heat.
3) Combine the half and half, Chipotle, garlic, and salt.
4) When the chayotes are tender, slice in half, remove the seed, and peel.
Then slice the chayote about 1/4 inch thick.
5) Arrange in a baking dish layers of chayote, meat, and cheese.
Add the chipotle liquid between layers.
6) Bake 25 minutes at 350 degrees.
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Brisket Pot Roast
Serves Many or Few
Beef Brisket about 1/4 lb per person
1 Brown-n-Bag (turkey size or large)
1 envelope Liption Onion Soup
1 T Worcestershire sauce
1 Envelope George Washington Beef Broth Mix
4-5 small potatoes (cut up into bite size pieces)
2 carrots (cut up into bite size pieces)
1 Onion (quartered and peel apart layers)
1 Tsp Flour (very important so bag doesn't explode)
1 Cup water
Place Flour in Brown & Bag and shake around
Use enough water to make a loose paste of the onion soup,
worcestershire sauce and beef broth mix.
Slice onions and peel, then place in the bottom of the brown & bag.
Lay meat on the onions and then smear the paste on top of the meat.
(I use my hands in the bag as it is easier then putting it on and
then trying to get it into the bag)
Add cut up carrots and potatoes around sides and ends of meat.
Pour 1 cup water around veggies and over top of meat but not hard
enough to push paste off meat.
Close bag and tie, make 6 small slits in the top of the bag to vent.
Bake @ 325 about 1 hour per pound of meat.
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