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Recipes
Rice Pilaf
By Muzungu
Serves four--rice for kabobs
- 4 Tbsp. butter
- 1 cup basmati rice
- 1/2 cup vermicelli crumbled into 1 inch long pieces
- 1 1/2 cups chicken broth -- mixed with
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
Cilantro rice
By Muzungu
Cook rice as usual, with 1 tsp
- For each cup of rice:
- 2/3 cup cilantro, loosely packed
- 1/3 cup chopped onion
- 1/4 cup chopped scalions
- 1 jalapeno (or to taste)
- 1 tbsp lime juice
- 1 tsp olive oil
Fennel, olive oil braised
By Muzungu
Position a rack in the center of the oven and heat the oven to 375°F
- 3-1/2 lb. fennel (about 2 large bulbs), tops removed, halved and sliced lengthwise into 1/4-inch-thick wedges (fronds reserved for garnish; optional)
- 3 1/4-inch-thick lemon slices, cut into quarters
- 3 Tbs. extra-virgin olive oil
- Kosher salt
Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa
By Muzungu
Mix the ginger, coriander, turmeric, and garlic powder in a medium bowl
- 1 Tbs. ground ginger
- 1 Tbs. ground coriander
- 1-1/2 tsp. turmeric
- 1-1/2 tsp. garlic powder
- 3 Tbs. vegetable oil; more for the grill
- 1 Tbs. Asian chile paste (like sambaloelek)
- 1 Tbs. dark brown sugar
- 2 tsp. kosher salt
- 2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
- 2 cups small-diced fresh mango (from 2 large mangos)
- 1/2 cup small-diced red bell pepper (from 1 small pepper)
- 1/2 cup salted peanuts, coarsely chopped
- 1/3 cup thinly sliced scallions (white and green parts of 4 to 5 scallions)
- 3 Tbs. chopped fresh cilantro or mint or a combination
- 1 Tbs. seeded, minced jalapeño
- 2 to 3 Tbs. fresh lime juice
Mujadara
By Muzungu
1. caramelize the onions in a stock pot 2- in separate pot, add lentils to water, bring to a boil and simmer for
- 2-large onions, thinly sliced
- 2-cups rice
- 1-cup lentils
- cumin
- salt
- pepper
- chicken boullion
- 4 cups water
Spicy Blackened Catfish
By Muzungu
In a small bowl combine the paprika, the oregano, the thyme, the cayenne, the sugar, the salt, and the black pepper...
- 2 teaspoons sweet paprika
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried thyme, crumbled
- 1/4 teaspoon cayenne, or to taste
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 catfish fillets (about 1 pound)
- 1 large garlic clove, sliced thin
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- lemon wedges as an accompaniment
Kid-Friendly Fried Rice
By Muzungu
Heat peanut or vegetable oil in a large, nonstick frying pan over medium heat
- 1 tablespoon peanut or vegetable oil
- 1/2 cup Canadian bacon, small dice
- 2 medium garlic cloves, finely chopped
- 4 cups steamed long-grain white rice, cold
- 2 large eggs, beaten
- 1/2 cup frozen pea and carrot medley
- 1/2 cup frozen shelled edamame
- 3 medium scallions, minced
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
Whole Wheat Biscuits
By Muzungu
In a medium sized bowl combine flour, baking powder, and salt
- 2 cups whole wheat flour (I used King Arthur’s white whole wheat organic flour)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter
- 1 cup milk (any kind)
Ramen Noodle Soup with Spinach and Poached Eggs
By Muzungu
In a 4- to 5-quart pot, heat the oil over medium-low heat
- 1 Tbs. canola oil
- 1/2 small yellow onion, finely chopped
- 6 cups lower-salt chicken broth
- 1 smashed clove of garlic
- 2 thin slices of ginger
- Kosher salt
- 6 oz. instant ramen noodles
- 1 oz. (1 packed cup) baby spinach
- 2 large eggs
- Sriracha or other hot sauce
- Asian sesame oil
Spaghetti carbonara
By Muzungu
1.Put a large saucepan of water on to boil
- 100 g pancetta
- 50 g pecorino cheese
- 50 g Parmesan
- 3 large eggs
- 350 g spaghetti (De Cecco is very good)
- 2 plump garlic cloves , peeled and left whole
- 50 g unsalted butter
- salt and freshly grated black pepper