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Recipes
Sesame Noodles
By Muzungu
. Bring a large pot of water to a boil
- 1 pound Chinese egg noodles (1/8,-inch-thick), frozen or (preferably) fresh, available in Asian markets
- 2 tablespoons sesame oil, plus a splash
- 3 ½ tablespoons soy sauce
- 2 tablespoons Chinese rice vinegar
- 2 tablespoons Chinese sesame paste
- 1 tablespoon smooth peanut butter
- 1 tablespoon sugar
- 1 tablespoon finely grated ginger
- 2 teaspoons minced garlic
- 2 teaspoons chili-garlic paste, or to taste
- Half a cucumber, peeled, seeded, and cut into 1/8,-by- 1/8,-by-2-inch sticks
- ¼ cup chopped roasted peanuts.
zucchini & carrot bread
By Muzungu
1 Preheat oven to 350 degrees F
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon grated nutmeg
- 1 1/2 cups sugar
- 3 eggs, beaten
- 1/2 cup vegetable oil & 1/4 cup & 2 tbsp yogurt
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 cup chopped walnuts
Beet and yogurt salad
By Muzungu
1. Roast the beets, peel and cut in wedges or slice into half-moons
- 11/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
- 1 teaspoon sugar
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- 1 to 2 garlic cloves (to taste)
- 1/2 cup thick Greek style yogurt or drained yogurt
- 2 tablespoons minced dill
Sautéed Broccoli Rabe with shallots
By Muzungu
Prepare an ice water bath by filling a bowl halfway with ice and water; set aside
- 1 pound broccoli rabe, ends trimmed and sliced into 2-inch pieces
- 1 tablespoon olive oil
- 2 medium shallots, thinly sliced
- 1/4 teaspoon red pepper flakes
Chickpea, Sausage & Kale Pasta
By Muzungu
Set a large skillet over medium-high heat
- 1 lb. penne
- 1/4 cup olive oil
- 1 15 oz. can of chickpeas, drained and rinsed
- 4 chicken andouille sausages, chopped (I used these, so they were fully cooked. Feel free to use any cooked sausage here.)
- 1 15 oz. can fire-roasted diced tomatoes (like Muir Glen)
- 2 cloves garlic, minced
- 5 cups chopped kale (washed, stems removed)
Chinese "Dry-Fried" Green Beans
By Muzungu
Preparing the ingredients: Wash the green beans, drain thoroughly, and trim the tops and bottoms
- 1 lb green beans, haricots verts or Chinese longbeans
- 1.5 tablespoon garlic, chopped
- 1 tablespoon ginger, chopped
- 2 scallions (spring onions, green onions), white parts only, finely chopped
- 1/2 teaspoon chili paste
- 1 tablespoon dark soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt, or to taste
- Pepper to taste, optional
- 2 tablespoons peanut or vegetable oil, or as needed
Braised Brisket with Beans and Ancho Chile Recipe
By Muzungu
The long, slow cooking time in the oven renders the brisket so tender and flavorful, you’ll swear it came straigh...
- 1 tablespoon olive oil
- 2 pounds beef brisket, cut into 4 pieces
- 2 medium yellow onions, coarsely chopped
- 2 medium carrots, coarsely chopped
- 4 dried ancho chiles, rehydrated, seeded, and chopped
- 2 tablespoons minced garlic
- 1 cup seeded and coarsely chopped tomatoes
- 1 cup red wine
- 4 cups (1 quart) beef broth
- 1 cup yellow Indian woman beans or similar small brown beans such as pinto or anasazi
- 1 tablespoon dried oregano
- 2 tablespoons ground cumin seed
- 1 tablespoon ground coriander seed
- 1 tablespoon smoked paprika
- 1 tablespoon coarsely chopped fresh epazote (or 2 teaspoons dried)
- 2 tablespoons coarsely chopped cilantro
- 4 tablespoons sour cream
Vanilla Shortbread
By Muzungu
For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan
- 12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s)
- 15 oz. (3-1/3 cups) unbleached all-purpose flour
- 2 Tbs. cornstarch
- 1 tsp. table salt
- 5-3/8 oz. (1-1/3 cups) confectioners’ sugar
- 1 Tbs. pure vanilla extract or paste
Fresh Beans in Broth
By Muzungu
1--shell the beans 2--caramelize onions 3--add pancetta till dark pink 4--add potato, carrot, garlic, beans, sau
- 1-pint fresh beans
- 1-medium yellow onion (sliced very thin)
- 2.5 oz. pancetta
- 2.5 cups water (with one bullion cube)
- 1 -potato (small dice)
- 1 -carrot (diced)
- 3-cloves garlic
- 1-large tomato
- 4-5 leaves of kale or other green
- salt, pepper
- olive oil
- parsley
Pasta Bolognese
By Muzungu
Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery rib, finely diced
- 2 ounces thickly sliced pancetta, finely diced
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/4 pound ground pork
- 2 large garlic cloves, chopped
- 3/4 cup dry white wine
- One 28-ounce can peeled Italian tomatoes--seeded and finely chopped, juices reserved
- 1 cup chicken stock or canned low-sodium broth
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground pepper
- 1/4 cup heavy cream
- 2 pounds penne rigate
- Freshly grated Parmesan, for serving