recipes
I promised this to pants-of-doom a while ago, and have my recipe book out. Attendees of nicholay's halloween party may remember this.
Brief note: "t" means teaspoon. "T" means tablespoon. Not hard, but I wouldn't recommend mixing them up.
Amhari (Yummy Lentils)
1/2 kg lentils (I just use a 1lb bag)
2 lg onions, finely chopped
1/2 C oil
3 T tomato paste
1/2 t paprika
1 head garlic, minced (yes, head.)
1/2 t ground ginger
1/4 t ground black pepper
1 t salt
1/2 t red pepper
3 C water
Sort lentils and soak in tap water for 30 minutes. Rinse and drain. Heat oil in lg saucepan and sautee onion and garlic. Add 1/2 the water, the spices, and the tomato paste and stir well. Add the rest of the water, stir, cover and bring to a boil. Add the lentils and reduce heat to a simmer. Cook covered 20-30 minutes until lentils are done. (I keep my lentils a little less mushy by reducing the soak to about 10 minutes. YMMV.) ETA: Serve with brown rice.
While we're here, I have more recipes! Oh, boy do I!
Salsa Chicken Soup
4 C chicken broth
1 C chopped cooked chicken (get the happy chickens. it won't kill you.)
1 C salsa
1/2 C rice
2 sm zucchini, sliced
1 can corn
1 t cumin
1/2 diced red bell pepper
1/2 t chili powder
Combine broth, rice, salsa, cumin, and chili powder in large pot, bring to boil and simmer 15 minutes. Add other ingredients, simmer 5-6 minutes more.
You could make this vegan really easily (substituting veggie broth and a different protein), but someone else is going to have to do it, because I like it too much with chickens in to care.
Chicken Piquant
1 C chicken broth
1/2 C white wine
1/4 C soy sauce
1 T brown sugar
2 T ground ginger (this is a lot, compared to the supermarket containers. I'd recommend buying bulk at your local co-op)
1/4 t oregano
Mix all ingredients. Pour over 1 cut-up chicken (again, get the damn happy chickens) in a 9x13" baking dish. Bake covered at 375F for 45 minutes, then uncover and bake 45 minutes longer. Serve with rice.
Unreasonably easy. Unreasonably delicious.
Sopa Seca
especially easy with a food processor.
24 corn tortillas, cut into strips
1 lg onion, chopped
4 oz green chiles, chopped
4 oz black olives, chopped
8 oz co-jack cheese, shredded
10 oz enchilada sauce
1/4 can water
Mix all ingredients. Put into greased 9x13" pan (you will regret it if you forget to grease the pan, I promise). Cover and back at 350F for 30 minutes, uncover and bake 15 minutes more.
Chiles Rellenos Casserole
9 eggs, separated
9 T flour
1/4 t salt
3 T water
2 cans whole green chiles, or about 8 cleaned (and preferably skinned) whole poblano peppers
12 oz monterey jack cheese
Beat egg whites to soft peaks, set aside. Beat yolks till thick (most human beings will want a mixer of some sort for this. Beating yolks to peaks is... time consuming); add flour, salt, and water, mix thoroughly. Gently fold yolks into whites (you get about 4 folds before they start collapsing). Pour half the egg mix into a greased 9x13" pan, top with chiles and cheese. Cover with remaining egg mixture. Bake 350F for 40 minutes. Serve with salsa.
No-Bake Chocolate Oatmeal Cookies
1/2 milk
1/4 C cocoa powder
2 C sugar
3 C old-fashioned oatmeal (not quick-oats)
1 t vanilla
1 C coconut
1/2 C butter
Boil milk, sugar, vanilla, and butter for 3 minutes. Mix together cocoa, oatmeal, and coconut in a bowl, pour milk mix over, blend well. Drop by tablespoon onto wax paper, let cool (this is the hard part).
I'd imagine that the butter can be changed to margarine pretty easily, but I'd probably stick with rice or almond milk over soy milk, for the liquid.
I hope these come in handy or are inspiring to someone out there!
the hedge abides.
Brief note: "t" means teaspoon. "T" means tablespoon. Not hard, but I wouldn't recommend mixing them up.
Amhari (Yummy Lentils)
1/2 kg lentils (I just use a 1lb bag)
2 lg onions, finely chopped
1/2 C oil
3 T tomato paste
1/2 t paprika
1 head garlic, minced (yes, head.)
1/2 t ground ginger
1/4 t ground black pepper
1 t salt
1/2 t red pepper
3 C water
Sort lentils and soak in tap water for 30 minutes. Rinse and drain. Heat oil in lg saucepan and sautee onion and garlic. Add 1/2 the water, the spices, and the tomato paste and stir well. Add the rest of the water, stir, cover and bring to a boil. Add the lentils and reduce heat to a simmer. Cook covered 20-30 minutes until lentils are done. (I keep my lentils a little less mushy by reducing the soak to about 10 minutes. YMMV.) ETA: Serve with brown rice.
While we're here, I have more recipes! Oh, boy do I!
Salsa Chicken Soup
4 C chicken broth
1 C chopped cooked chicken (get the happy chickens. it won't kill you.)
1 C salsa
1/2 C rice
2 sm zucchini, sliced
1 can corn
1 t cumin
1/2 diced red bell pepper
1/2 t chili powder
Combine broth, rice, salsa, cumin, and chili powder in large pot, bring to boil and simmer 15 minutes. Add other ingredients, simmer 5-6 minutes more.
You could make this vegan really easily (substituting veggie broth and a different protein), but someone else is going to have to do it, because I like it too much with chickens in to care.
Chicken Piquant
1 C chicken broth
1/2 C white wine
1/4 C soy sauce
1 T brown sugar
2 T ground ginger (this is a lot, compared to the supermarket containers. I'd recommend buying bulk at your local co-op)
1/4 t oregano
Mix all ingredients. Pour over 1 cut-up chicken (again, get the damn happy chickens) in a 9x13" baking dish. Bake covered at 375F for 45 minutes, then uncover and bake 45 minutes longer. Serve with rice.
Unreasonably easy. Unreasonably delicious.
Sopa Seca
especially easy with a food processor.
24 corn tortillas, cut into strips
1 lg onion, chopped
4 oz green chiles, chopped
4 oz black olives, chopped
8 oz co-jack cheese, shredded
10 oz enchilada sauce
1/4 can water
Mix all ingredients. Put into greased 9x13" pan (you will regret it if you forget to grease the pan, I promise). Cover and back at 350F for 30 minutes, uncover and bake 15 minutes more.
Chiles Rellenos Casserole
9 eggs, separated
9 T flour
1/4 t salt
3 T water
2 cans whole green chiles, or about 8 cleaned (and preferably skinned) whole poblano peppers
12 oz monterey jack cheese
Beat egg whites to soft peaks, set aside. Beat yolks till thick (most human beings will want a mixer of some sort for this. Beating yolks to peaks is... time consuming); add flour, salt, and water, mix thoroughly. Gently fold yolks into whites (you get about 4 folds before they start collapsing). Pour half the egg mix into a greased 9x13" pan, top with chiles and cheese. Cover with remaining egg mixture. Bake 350F for 40 minutes. Serve with salsa.
No-Bake Chocolate Oatmeal Cookies
1/2 milk
1/4 C cocoa powder
2 C sugar
3 C old-fashioned oatmeal (not quick-oats)
1 t vanilla
1 C coconut
1/2 C butter
Boil milk, sugar, vanilla, and butter for 3 minutes. Mix together cocoa, oatmeal, and coconut in a bowl, pour milk mix over, blend well. Drop by tablespoon onto wax paper, let cool (this is the hard part).
I'd imagine that the butter can be changed to margarine pretty easily, but I'd probably stick with rice or almond milk over soy milk, for the liquid.
I hope these come in handy or are inspiring to someone out there!
the hedge abides.