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Recipes
Eggplant & Chickpea Stew
By KEM77
This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouil...
- 1 ounce dried porcini mushrooms
- 3 cups hot water
- 2 large eggplants (about 1 1/2 pounds each)
- 3 tablespoons extra-virgin olive oil, divided
- 2 large onions, thinly sliced
- 6 cloves garlic, minced
- 2 teaspoons dried oregano, crumbled
- 1 small (1-inch) cinnamon stick
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 bay leaf
- 1 cup dried chickpeas, rinsed and soaked overnight (for a quick-soak method, see Tip) and drained
- 1 28-ounce can tomatoes (see Note), drained and coarsely chopped
- 1/4 cup finely chopped fresh parsley
Black Bean Soup
By KEM77
Place the beans in a nonreactive pan
- 1 pound of dried black beans
- 3 quarts water
- 2 bay leaves
- 1 cup extra virgin olive oil
- 2 large red peppers, seeded and chopped
- 2 shallots, chopped
- 2 onions, chopped
- 1 tablespoon ground cumin
- 2 tablespoon dried oregano
- 2 tablespoons chopped fresh oregano leaves
- 1 1/2 tablespoon sugar
- 2 tablespoons salt
- 1 red onion, dried for garnish
- 8 ounces sour cream, for garnish (optional)
Mustard & Vinegar Barbecue Sauce
By KEM77
1. Combine all ingredients except soy sauce and butter in saucepan and simmer 10 minutes
- 2/3 cup prepared yellow mustard
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 cup cider vinegar
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 4 -5 drops Tabasco sauce
- 1/2 teaspoon soy sauce
- 2 tablespoons butter (optional)
Grape & Fennel Salad
By KEM77
Whisk oil, vinegar, fennel seeds, salt and pepper in a large bowl
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons champagne vinegar or white-wine vinegar
- 1/2 teaspoon fennel seeds, lightly crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper, divided
- 5 cups red and green seedless grapes (about 1 3/4 pounds), halved
- 1 large fennel bulb, halved, cored and thinly sliced
- 3 stalks celery, thinly sliced on the diagonal
- 4 scallions, thinly sliced on the diagonal
- 3 tablespoons slivered almonds, toasted (see Tip)
Roast Chicken-Ginger&Tomatoes,Elbow Macaroni with Pan Sauce
By KEM77
This is what I call a sleeper recipe
- 1 tablespoon plus 2 teaspoons peeled and grated fresh ginger, divided
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- One 3 1/2- to 4-pound chicken, preferably with giblets
- Juice of 1 lemon
- 3/4 cup dry vermouth or dry white wine
- 12 ounces dried elbow macaroni
- 2 to 3 garlic cloves, chopped
- One 14 1/2-ounce can diced tomatoes, with juices, or 1 scant pound fresh tomatoes, peeled, seeded, and chopped
- 1/4 cup chopped fresh basil or flat-leaf parsley, plus sprigs for garnish, if desired
Apple Pie- Mom-Mom's recipe
By KEM77
Traditional holiday recipe, handed down from Mom-Mom M
- Filling
- 5 or 6 green apples (Pippin or Granny Smith)
- 1 1/4 cups granulated sugar
- 3 Tbs flour
- 1/4 tsp nutmeg
- dash of salt
- dab of butter
- Crust- make your own from a pastry recipe, or use Betty Crocker Pie crust mix and prepare accordingly
Black Bean Soup
By KEM77
Heat oil in a large saucepan over medium heat
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 15-ounce cans black beans, rinsed
- 3 cups water
- 1/2 cup prepared salsa
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 4 tablespoons reduced-fat sour cream (optional)
- 2 tablespoons chopped fresh cilantro (optional)
Mexican Hot Chocolate
By KEM77
In some places like Oaxaca the chocolate is sold as an artisanal product
- 4 cups water or milk
- 240 grams of Mexican-style chocolate, crumbled (a meat mallet works well)
Quinoa Peanut Soup (Sopa de Mani)
By KEM77
Heat oil in a large saucepan over medium heat
- 2 teaspoons canola oil
- 3/4 cup chopped onion
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup diced potatoes
- 1/2 cup quinoa
- 4 cups vegetable broth or reduced-sodium chicken broth
- 2 cups water
- 1/2 cup chopped red bell pepper
- 1/4 cup natural peanut butter
- 1 tablespoon chopped fresh parsley
- 1 tablespoon hot sauce, such as Tabasco
- Freshly ground pepper to taste
Braised Pork in Soy Sauce
By KEM77
This dish is traditionally made with pork belly, but it's hard to find in many supermarkets and it's far fattier th...
- 1 lb. (450 g.) pork shoulder
- 1 large piece ginger, about 1 inch (2.5 cm.) on a side
- 1 Tbsp. (15 ml.) cooking oil
- 4 Tbsp. (50 g.) sugar
- 4 Tbsp. (60 ml.) soy sauce
- 1 cinnamon stick (1/2 tsp. or 5 g. powdered cinnamon may be substituted)
- 1/2 cup (120 ml.) rice wine (or any other wine)
- cilantro