Food Recipes Collection

Red Kale with Grated Coconut Recipe This is a recipe for Red kale that I got from a friend. I am sending it without her permission but I am sure she will be happy to share it. The recipe comes from the Kerala region of India (south western coastal area). You might want to reduce the amount of green chillies! (obtained from Anna Verghese) (Can sometimes call it 'thoran', but grandma may protest:-)) Kale :This is a leafy vegetable like "Cheera". You get two varieties in the grocery stores. I prefer red one to the green one. you can try the green one too. Ingredients : Kale : One bunch - chopped fine. Shallots : one.- chopped fine. (This is the small ulli we get in Kerala. Here it is not small:-)). Available in grocery stores. Garlic : one or two ( paste half a teaspoon)- chopped fine ginger : half an inch cube - chopped fine Green chillies : 3 to 4 chopped. Coconut powder : 3 table spoons. Onion : Half - chopped fine. oil : 2 to 3 teaspoons. sal...

Red Beans and Rice Recipe Ingredients 1 pound red beans, soaked overnight 1 medium onion, chopped 1 bunch of green onions, chopped 7 cloves of garlic, chopped 1/2 cup parsley 1 rib celery, chopped 1/2 cup ketchup 1 bell pepper, seeded and chopped 1 tablespoon Worcestershire sauce 2 tablespoons tabasco sauce 2 bay leaves 1 teaspoon thyme salt and pepper 1 pound smoked sausage cut into 1 inch pieces 1 pound pickled pork, rinsed and cut into cubes Cooked Rice Instructions: Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 1/2 hours or until the liquid has thickened. Serve over rice.

Lentils Recipe Someone asked for lentil recipes. This is my mothers recipe, I can never get enough of it. Its fast and inexpensive. Ingredients: -approx. 4 cups lentils -4 slices bacon -Polish sausage (or Farmer's etc.) -1 large onion, chopped -1 bag carrots, chopped - 2-4 bouillon cubes -1/2 cup vinegar Instructions: Saute onion and chopped bacon in oil. I like to do this in a pressure cooker, you will know the reason in a moment. Add chopped sausage, lentils, bouillon cubes, and about six cups of water. Heat mixture thoroughly, stirring occasionally, adding water as the lentils soak it up so that you have a stew consistency. Add 1/4 cup of the vinegar and cook for about 1 hour. This is where the pressure cooker comes in. If you don't have one, you'll have to continue cooking until the lentils are soft, about 21/2 hrs. If you do have a pressure cooker, after the 1 hr regular cooking, pressure cook the mixture for about 15 min. Season to taste with s...

Fried Plantains Simple Recipe This is an easy and tasy way of preparing plantains; Ingredients: 2 Pantains Oil for frying Instructions: Cut plantains into about 1/2 inch slices. Fry for several minutes in hot oil, until slices begin to turn golden (not too dark), and they are beginning to get tender. They do not need to be really soft at this point. Take slices out of oil and drain on a paper towel. Move to a sturdy surface like a cutting board, and smash the slices down with the bottom of a cup (like a juice glass or some such). The point is to make them smash down to about 1/2 their original height, not to get them really thin. Throw back into hot oil and fry again, until they get more tender, maybe 1-2 minutes on each side. Take out of oil, drain, sprinkle with salt and server in place of potatos. From: Nancy Whitney Date: Mon, 1 Nov 93 9:47:47 EST

Felafel Recipe Ingredients: 4 cups cooked chickpeas (2cups, soaked 1.5 hours, boiled until very soft) 2 beaten eggs 3 cloves garlic (crushed) 1/2 cup *each*, finely minced, celery and scallions 1/2 tsp ground cumin 3 Tbs tahini 1/2 tsp tumeric 3 Tbs flour 1/4 tsp cayenne, dash black pepper 1.5 tsp salt Instructions: Mash chickpeas well (make sure they are cooked well enough to be mashable). Combine with other ingredients. Chill well. With floured hands, make the batter into one-inch-diameter balls. Dust each one lightly with flour. Heat a two inch pool of oil in heavy skillet to 365 degrees. Deep fry felafel until golden brown, serve immediately. My Modifications: I usually use 1-2 tsp of cayenne because I like them spicy. I usually heat the oil in my wok and then drop the batter into the wok by spoonfuls. Don't put too many in the wok at a time or the temp. will drop. I peel, seed and slice cucumber, cube tomato and grab a bunch of alfalfa sprouts an...

SZECHWAN EGGPLANT AND TOFU RECIPE ========================== ========================== (Serves 4) Ingredients: ------------ 3 tblsp Soy sauce 2 tblsp Minced garlic 1/4 cup Dry sherry or Chinese rice wine 1 tblsp Minced fresh ginger 1/4 tsp Black pepper 1 tblsp White or brown sugar Cayenne pepper to taste 1 tblsp Cider vinegar 3 Cakes firm tofu, cut into strips 3 tblsp Cornstarch 2 tblsp Peanut oil 8 Scallions: greens minced, whites in strips, keep separate 1 medium Onion, thinly sliced 1 large Eggplant, cut into strips, thinly 1 bunch Cilantro, minced (optional) 3/4 tsp Salt Instructions: ------------- Sauce: ------ Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved. Set aside. Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt &...

SPICY HOT EGGPLANT SAUTEE RECIPE =============================================== =============================================== Ingredients: ------------ 1 lb eggplant Vegetable oil (preferably peanut oil) 2 tblsp shredded pork 1 tsp minced garlic 1/2 tsp minced ginger 5 to 7 diced chili pepper 1 tblsp cooking wine 1 tsp soy sauce 2 tblsp shredded bamboo shoot 10 straw mushrooms 1 tblsp shredded black fungus 1 cup chicken stock 1/2 tsp vinegar 1 tsp minced green onion 1 tblsp of a thick mixture of cornstarch and water 1 tsp glazing oil Instructions: ------------- Partially peel the skin off the eggplant lenghtwise. Cut the eggplant into finger-size strips. Deep fry in oil until slightly brown. Drain. Set aside. Heat wok for 20 seconds. Add 1 T oil, shredded pork, minced garlic, minced ginger and the chilis. Stir 10 seconds. Add wine, soy sauce, bamboo shoots, straw mushrooms adn black fungus. Stir and flip the ingredients in the wok several times. Add...

ROASTED EGGPLANT SOUP WITH MOZZARELLA CROUTONS RECIPE ============================================== ============================================== Ingredients: ------------ 1.5 lb Japanese eggplant, halved lengthwise 1 red bell pepper, halved lengthwise and seeded 4 tblsp extra-virgin olive oil 2 onions, unpeeled and halved lengthwise 3 plum tomatoes, halved lengthwise 8 garlic cloves 1 tblsp unsalted butter 3 fresh thyme sprigs, chopped fine 3 fresh oregano sprigs, chopped fine 3 fresh basil sprigs, chopped fine 8 cups chicken broth 1 bay leaf, crumbled 12 1/4-inch-thick slices of French bread, toasted 3/4 lb goat's milk mozzarella, grated coarsely Instructions: ------------- In a bowl coat the eggplant and the bell pepper lightly with 1 tablespoon of the oil and season the vegetables with salt and pepper. In a foil-lined roasting pan arrange the eggplant, skin sides down, the bell pepper, skin sides up, the onions, cut sides down, and the tomatoes,...

ROASTED EGGPLANT AND RED BELL PEPPER SOUP RECIPE ========================================= Ingredients: ------------ 3 large Japanese eggplants (or 1 very large regular) 2 sweet red peppers 1 large onion, sliced 4 cloves garlic, crushed 1 quart chicken stock 1 bunch fresh basil Salt and pepper Extra virgin olive oil Instructions: ------------- Wash eggplants and split lengthwise in halves (in quarters if using 1 large regular eggplant). Lightly season with salt and pepper and sprinkle with olive oil to taste. Roast at 400 degrees for 45 minutes or until tender and golden brown. Puree flesh with skin in blender or food processor and set aside. Place peppers under broiler until skins are scorched on all sides. Place in plastic bag for 10 min to soften, then peel and remove seeds. Puree flesh in food processor until smooth. Set aside. Heat 1 tbsp olive oil in skillet. Saute onion and garlic until tender. Cover to sweat over very low heat for 5 min. Add roasted e...

MOUSSAKA RECIPE ======== (Servings: 10) Ingredients: ------------ 4 eggplants - medium 4 tblsp butter 2 lb ground beef 3 onions - chopped 2 tblsp tomato paste 1/4 cup parsley - chopped 1/2 cup red wine 2 eggs 1/2 cup grated cheese 1/2 cup bread crumbs 6 tblsp butter 6 tblsp flour 3 cups milk - hot 4 egg yolks - lightly beaten dash nutmeg dash cinnamon salt pepper cooking oil grated cheese Instructions: ------------- Remove 1/2-inch-wide strips of peel lengthwise from eggplants, leaving 1/2-inch peel between the strips. Cut into thick slices, sprinkle with salt, and let stand between two heavy plates while browning meat and making sauce. In frying pan melt the 4 tablespoons butter and in it saute meat and onions until meat is browned. Add tomato paste, parsley, wine, salt and pepper, and water. Simmer until liquid is absorbed. Cool. Stir in cinnamon, eggs, cheese and half the bread crumbs. Make sauce: In saucepan melt the 6 tablespoons butter ove...

IMAM BAYILDI RECIPE ============ Ingredients: ------------ 2 large eggplants 2 cups olive oil (the best quality you can afford) 1 large tomato 2 large onions 1 cup lemon juice 1/4 cup sugar 1/2 cup kosher salt 1 tblsp paprika 2 tblsp parsley 4-6 cloves garlic Instructions: ------------- Slice the eggplants in half and coat them with all but 3 tbsp of salt. Cover with paper towels and place a weight on them to drain. Let sit 15 minutes. Dice tomato, onions and mince garlic. Saute until garlic is brown and onions are golden in 1/2 cup olive oil. Add parsley, lemon juice, sugar, salt and paprika to taste to the tomato mixture. Cook until about the texture of jam. Scoop out a hollow in the center of each eggplant half. Wipe away the salt. Place 2 of the eggplant halves face down in a skillet w/ half of remaining olive oil, cook until browned and olive olive oil is absorbed. Repeat using other halve and remaining oil. Place the eggplant halves in a baking di...

EGGPLANT FANS RECIPE ============= ============= Ingredients: ------------ 3 medium sized eggplants, ends trimmed 2 large, firm tomatores, halved lengthwise, cored and thinly sliced 1/3-1/2 cup olive oil (75 to 125 ml) 1 large onion, finely chopped 4 garlic cloves, thinly sliced 4 tender artichokes 1/2 cup small pitted black olives, rinsed (125 ml) 2 bay leaves, crumbled 1 tsp mixed dried thyme, oregano and savory (5 ml) Salt and pepper Instructions: ------------- Split the eggplants lengthwise. Place the halves, split side down, on a chopping board, and cut each half lengthwise into 1/2 inch (1 cm) thicknesses, leaving the slices attached at the stem end to form fans. Slip tomato slices into the slits of the eggplant halves. Oil a large gratin dish with 2 tablespoons (30 ml) of the olive oil, and scatter half the onion and garlic over the bottom. Arrange the eggplant halves, gently forced together, side by side in the dish. Pour the...

EGGPLANT CASSEROLE (MIRZA GHASSEMI) SIMPLE RECIPE =================================== Ingredients: ------------ 2 medium eggplants 2 medium onions, chopped 8 cloves garlic, grated 1/4 cup butter or shortening 1 tsp turmeric 1/2 tsp salt 1/4 tsp pepper 1 tomato 4 eggs Instructions: ------------- Roast the eggplants over a charcoal grill until brown. Or roast them in a 400 deg F oven until brown on the outside and soft on the inside (test with a fork). Cool and peel. Mash the pulp. Saute the onions and garlic in the butter or shortening until golden brown. Stir in the turmeric. Add the eggplant pulp and saute briefly, stirring well. Add the salt and pepper. Drop the tomato briefly into hot water to loosen its skin, and then peel. chop it into small pieces, and stir them into the eggplant. Cook over a low heat for 5 minutes. Beat the eggs and pour them over the eggplant. When the eggs start to solidify, stir briefly, and serve. From: darsie@eecs.ucdavis.e...

BENGALI EGGPLANT AND YOGURT WITH MUSTARD SEED ============================================= Ingredients: ------------ 1 large eggplant--1 to 1 1/2 lb, tip cut off and cut into 1" cubes 1 1/2 tblsp black mustard seeds, powdered in a coffee grinder 1 cup+ water 1/4 tsp cayenne pepper 4-5 tblsp mustard oil 1 tblsp panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds) 1 cup yogurt 1 1/2 tsp salt sprinkle black pepper, cardamon powder (optional) Instructions: ------------- Soak ground mustard seed and cayenne in one cup of water. Cut up eggplant into cubes. Heat mustard oil, put in panch pharon mix and after a few seconds add the black mustard/cayenne water. This will splatter so have a cover ready. Add eggplant and cook. You will probably need to add additional water as the eggplant cooks to keep its level about the same, perhaps another cup. Cover it for the last ten minutes. When the eggplant is cooked add a cup of yo...

BAIGAN BHARTA (MASHED EGG-PLANT) RECIPE ================================ ================================ Cooking the eggplant: --------------------- Poke the eggplants (say 2, medium sized ones) with a knife, and insert slivers of garlic in the slits. The eggplant can be roasted either in a conv. oven, a microwave, or ideally, on a slow charcoal grill. When they are done (they become kinda' limp), peel, and mash up the insides. Use a knife to cut up the long fibres. Seasoning: ---------- In a wok, heat some oil, and add chopped onions, and chopped ginger. Fry till the onions are semi-browned, and then add the mashed eggplant. Add salt, and pepper to taste. Season with lots of chopped cilantro (coriander leaves). Since the eggplant is already cooked, you need not cook for long in the wok... just long enough to mix things up good. A tomato or two chopped fine, and added with the eggplant also tastes good. Alternative seasoning: --------------------- Chop ...

BABA GHANOUSH / EGGPLANT WITH TAHINI RECIPE ==================================== Ingredients: ------------ 3 large eggplants 2-4 cloves garlic, or to taste Salt 1/2 cup tahini or less, depending on size of eggplants juice of 3 lemons, or more to taste 1/2 tsp ground cumin (optional) 2 tblsp finely chopped parsley A few black olives or 1 tomato, thinly sliced, to garnish Instructions: ------------- Cook the eggplants over charcoal or under a gas or electric broiler (sear until skins are black and start to blister with the flesh soft and juicy, rub skins off under cold water taking care to remove any charred particles, then gently squeeze out as much of the bitter juice as possible). Crush the garlic cloves with salt. Mash the eggplants with a potato masher or fork, then add the crushed garlic and a little more salt, and pound to a smooth, creamy puree. Alternatively, use an electric blender to make the puree. Add the tahini and lemon juice alternatively, bea...

Crispy Eggplant Rounds Recipe (Adapted without permission from "Fresh Ways with Italian Cooking") Ingredients: 2 eggs, slightly beaten (I use just the whites for less fat & calories) about 3/4 to 1 cup "Italian Style" Breadcrumbs (Breadcrumbs with a little basil, oregano, & parmesean cheese mixed in) 1 lb. of eggplant 1 tsp. of olive oil Instructions: Wash eggplant, remove top(s), and slice in 1/2 inch thick rounds. Spread the olive oil on a cookie sheet. Put the breadcrumbs in one bowl, and the eggs in another bowl. Dip the slices first into the eggs, allowing the excess to drip off back into the bowl, and then dip both sides into the breadcrumbs. Place on cookie sheet. Bake in 425 degree (F) oven for about 15 minutes, turn, and bake another 10 minutes, or until desired crispness. (Just tried this last night, and it was excellent! Like eating "fried" appetizers without the fat and calories!!) From: natalie@meaddata.com (Na...