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Christ is risen!
recipe from Jenny:
Chapati Bread is an unleavened Indian flatbread. We like it with Indian-flavored dishes, like the Masoor Dal recipe posted previously.
Chapati
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 tsp. salt
1 Tbsp. vegetable oil
1/2 to 3/4 cup warm water
In medium bowl, combine flours, salt, oil, and enough water to form a soft dough. Knead the dough ten times, then cover tightly and let stand for 1 hour.
When ready to cook, form 10 balls from the dough. Roll out the balls on a lightly floured surface into 6" circles.
Heat an ungreased griddle over medium high heat. Two at a time, lay the circles on the hot griddle.
Cook until the dough starts to puff slightly, then turn and cook until light golden brown spots form.
Remove chapati to a kitchen towel and brush with melted butter. Serves 4-6
Monday, May 26, 2008
Red Split Lentils With Cabbage
recipe from Jenny:
We had chapati--Indian flat bread--with this, and it was so good! I didn't use the green chilies, and the next time I make it I will use less salt--the original recipe calls for 1 1/2 tsp, and that was too much for us. I also used half a can of diced tomatoes instead of a fresh one. I don't know how much my cabbage weighed, but I used about 2/3 of a small head.
Red Split Lentils With Cabbage (Masoor dal aur band gobi)
adapted from Madhur Jaffrey, Indian Cooking
Serves 4 to 6
200 g (1 ¼ cups) red split lentils (masoor dal), picked over, washed and drained
1.2 liters (5 cups) water
½ teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
2 to 4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
225 g (½ pound) cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
1 teaspoons salt
1 medium tomato, peeled and finely chopped
½ teaspoon peeled, finely grated fresh ginger
Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 ¼ hours. Stir a few times during the last 30 minutes.
When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in ¼ teaspoon of the salt. Turn off the heat under the frying pan.
When the lentils have cooked for 1 ¼ hours, add the remaining 3/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.
Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.
found on smittenkitchen.com
We had chapati--Indian flat bread--with this, and it was so good! I didn't use the green chilies, and the next time I make it I will use less salt--the original recipe calls for 1 1/2 tsp, and that was too much for us. I also used half a can of diced tomatoes instead of a fresh one. I don't know how much my cabbage weighed, but I used about 2/3 of a small head.
Red Split Lentils With Cabbage (Masoor dal aur band gobi)
adapted from Madhur Jaffrey, Indian Cooking
Serves 4 to 6
200 g (1 ¼ cups) red split lentils (masoor dal), picked over, washed and drained
1.2 liters (5 cups) water
½ teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
2 to 4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
225 g (½ pound) cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
1 teaspoons salt
1 medium tomato, peeled and finely chopped
½ teaspoon peeled, finely grated fresh ginger
Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 ¼ hours. Stir a few times during the last 30 minutes.
When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in ¼ teaspoon of the salt. Turn off the heat under the frying pan.
When the lentils have cooked for 1 ¼ hours, add the remaining 3/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.
Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.
found on smittenkitchen.com
Tuesday, April 22, 2008
Paskha
No fasting recipe today--time to start getting ready for Pascha!!!!
recipe from Jenny:
I've never made "real" cooked Paskha cheese, but we all like this, and it's very quick and easy, so I'm not sure I ever will!
Cream Cheese Paskha
adapted from Food for Paradise
1/2 lb softened butter (2 sticks)
1 1/2 lbs softened cream cheese (3 pkgs)
1 tablespoon vanilla
1 cup powdered sugar
1 cup sour cream
golden raisins (or regular)
slivered almonds
Cream butter and cream cheese. Add powdered sugar and vanilla and continue to mix. Add sour cream and desired quantities of raisins and almonds. Spoon into a nice serving bowl, smooth, and decorate the top with additional raisins and almonds. Some ways to decorate: a border, a cross (3-bar or simple), XB (the initials of Christ is risen in Russian), the outline of an egg... Chill, covered, for several hours before eating. This is wonderful on kulich or tsourekia, or any sweet breads!
recipe from Jenny:
I've never made "real" cooked Paskha cheese, but we all like this, and it's very quick and easy, so I'm not sure I ever will!
Cream Cheese Paskha
adapted from Food for Paradise
1/2 lb softened butter (2 sticks)
1 1/2 lbs softened cream cheese (3 pkgs)
1 tablespoon vanilla
1 cup powdered sugar
1 cup sour cream
golden raisins (or regular)
slivered almonds
Cream butter and cream cheese. Add powdered sugar and vanilla and continue to mix. Add sour cream and desired quantities of raisins and almonds. Spoon into a nice serving bowl, smooth, and decorate the top with additional raisins and almonds. Some ways to decorate: a border, a cross (3-bar or simple), XB (the initials of Christ is risen in Russian), the outline of an egg... Chill, covered, for several hours before eating. This is wonderful on kulich or tsourekia, or any sweet breads!
Wednesday, April 16, 2008
Sweet Potato and Onion Soup
From Cynthia, 1000 Recipes:
Sweet Potato and Onion Soup
Calories: 320 Protein 7g Carbohydrates: 62 g Sugars: 25g Fat 7g
15 minutes preparation, 30 minutes cooking time
Serves 4
Ingredients
2lb sweet potatoes, diced
1 carrot, diced
2 onions, sliced
2 garlic cloves, crushed
2 ½ c vegetable bouillon
1 ¼ c unsweetened orange juice
2t fresh chopped cilantro
salt and pepper
orange rind and cilantro to garnish
Grill or broil vegetables. Add to pot and add liquid ingredients. Bring to a boil, reduce to a simmer and cook 20 minutes. Strain, blend, or leave whole. Add cilantro and season with salt and pepper. Garnish. Serve hot or cold.
Sweet Potato and Onion Soup
Calories: 320 Protein 7g Carbohydrates: 62 g Sugars: 25g Fat 7g
15 minutes preparation, 30 minutes cooking time
Serves 4
Ingredients
2lb sweet potatoes, diced
1 carrot, diced
2 onions, sliced
2 garlic cloves, crushed
2 ½ c vegetable bouillon
1 ¼ c unsweetened orange juice
2t fresh chopped cilantro
salt and pepper
orange rind and cilantro to garnish
Grill or broil vegetables. Add to pot and add liquid ingredients. Bring to a boil, reduce to a simmer and cook 20 minutes. Strain, blend, or leave whole. Add cilantro and season with salt and pepper. Garnish. Serve hot or cold.
Glazed Tofu with Bok Choy
recipe from Christina:
This is one of our favorite fasting dishes. It makes a hearty meal served over rice. I've found super firm tofu is the key to it turning out well. Original recipe from RealSimple magazine.
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1046900
Glazed Tofu with Bok Choy
1 14-ounce package firm tofu, cut into 1/2-inch-thick slices
2 tablespoons canola oil
2 heads bok choy, cleaned and cut into 1-inch pieces (about 6
3 garlic cloves (1 thinly sliced, 2 minced)
1 14-ounce can vegetable broth
1 1-inch piece fresh ginger, peeled and grated
2 teaspoons fish sauce or tamari
1/4 cup soy sauce
4 teaspoons dark brown sugar
2 teaspoons toasted sesame oil
2 tablespoons cornstarch
Drain the tofu on paper towels. Heat half the canola oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic; cook, stirring, until wilted, about 4 minutes. Add 1 1/2 cups of the broth; simmer until reduced by half. Meanwhile, combine the minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil. Heat the remaining canola oil in another skillet over high heat. Add the tofu and brown, about 3 minutes per side. Add the soy mixture and coat the tofu with it. Simmer, uncovered, until the sauce is syrupy, about 4 minutes. Stir the cornstarch into the reserved broth; add to the bok choy. Stir gently until thickened, about 2 minutes. Divide the bok choy onto 4 plates and layer the glazed tofu on top.
This is one of our favorite fasting dishes. It makes a hearty meal served over rice. I've found super firm tofu is the key to it turning out well. Original recipe from RealSimple magazine.
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1046900
Glazed Tofu with Bok Choy
1 14-ounce package firm tofu, cut into 1/2-inch-thick slices
2 tablespoons canola oil
2 heads bok choy, cleaned and cut into 1-inch pieces (about 6
3 garlic cloves (1 thinly sliced, 2 minced)
1 14-ounce can vegetable broth
1 1-inch piece fresh ginger, peeled and grated
2 teaspoons fish sauce or tamari
1/4 cup soy sauce
4 teaspoons dark brown sugar
2 teaspoons toasted sesame oil
2 tablespoons cornstarch
Drain the tofu on paper towels. Heat half the canola oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic; cook, stirring, until wilted, about 4 minutes. Add 1 1/2 cups of the broth; simmer until reduced by half. Meanwhile, combine the minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil. Heat the remaining canola oil in another skillet over high heat. Add the tofu and brown, about 3 minutes per side. Add the soy mixture and coat the tofu with it. Simmer, uncovered, until the sauce is syrupy, about 4 minutes. Stir the cornstarch into the reserved broth; add to the bok choy. Stir gently until thickened, about 2 minutes. Divide the bok choy onto 4 plates and layer the glazed tofu on top.
Pomme Du Terre Vinaigrette--French Style Potato Salad
recipe from David Ross-Russo:
RECIPE FOR POMME DU TERRE VINAIGRETTE
(The recipe of the French Style Potato Salad that I take to the church.)
5 lbs of medium to small potatoes un-pealed
1 tablespoon of salt
1 teaspoon of white pepper
3/4 cup of vinegar
1/2 cup of water
1 Tablespoon of powdered mustard
(Or 2 Tablespoons of Dijon mustard)
2/3 cup of Oil (Vegetable or Olive)
One bulb of garlic pealed and chopped fine.
One bunch of Parsley washed and chopped.
Make a FRENCH VINAIGRETTE sauce by combining all above ingredients except Potatoes and Parsley. Put the sauce into a large bowl.
Boil potatoes un-pealed until just done and slightly firm when pierced with a fork but not raw in the middle.
Drain and cover with cold water for a few minutes. When slightly cooled, peal and slice into 1/4 inch slices about 3/4 of an inch square and put into the container with the vinaigrette. (It is important that the potatoes are warm to absorb the oil.) Add the chopped parsley and mix well. Allow to set and marry a few hours or overnight.. Serve at room temperature.
Note: This recipe can be made in smaller quantities by reducing amount of ingredients. Also this authentic French vinaigrette sauce is excellent when poured over many other foods such as cooked or raw vegetables or sliced cold meats or cold fish. This sauce is also the authentic French dressing for salads. (It is very popular and necessary in French cooking.)
To make an excellent Carrot salad, grate raw carrots in the small holes of the grater and cover with the vinaigrette sauce and add chopped parsley.
The vinaigrette sauce is also an excellent marinade for meats or fish before cooking them.
Monday, April 14, 2008
Hummus and Pita
recipe from Jenny:
We had this for a picnic dinner at the park last night and it was so good! I've never made pita or humuus before, but both are surprisingly easy, and so much better than store-bought. These are not pocket pitas--more like flatbread. I'm going to try the humuus with no oil for during the week.
Humuus
2 15oz cans chickpeas (garbanzo beans), drained and rinsed
3 TBS lemon juice (or juice of one lemon)
1 TBS tahini (ground sesame seed paste)
1 TBS olive oil
2-4 cloves garlic, minced
few TBS water
salt
In a good blender, blend first five ingredients. Add water as necessary to achieve a smooth paste—slightly lumpy is fine. Add salt to taste. Chill. A variety of different seasonings can be added as desired.
Arabian Pita
1 tablespoon yeast
1 ½ cups warm water
6 tablespoons oil
1 teaspoon sugar
½ teaspoon salt
1 ½ cups whole wheat flour
1 ½ cups unbleached flour
In a large bowl, mix yeast, water and sugar; set aside for about 5 minutes, until frothy. Add oil and salt. Add flour and mix well to make a softish dough. Add more flour as needed. Knead dough briefly, then divide into 18 egg sized balls. Place on a floured surface, cover and let rest for 15-30 minutes.
Roll balls into 6 inch circles and cook in a skillet on med-high heat until large "bubbles" form and the bottom side is lightly browned. Flip pita over and cook for a few more minutes. Wrap in a towel to keep warm while cooking the rest of the pitas.
To make pita chips, roll thinner and cook slightly longer. Break into pieces when cooled.
We had this for a picnic dinner at the park last night and it was so good! I've never made pita or humuus before, but both are surprisingly easy, and so much better than store-bought. These are not pocket pitas--more like flatbread. I'm going to try the humuus with no oil for during the week.
Humuus
2 15oz cans chickpeas (garbanzo beans), drained and rinsed
3 TBS lemon juice (or juice of one lemon)
1 TBS tahini (ground sesame seed paste)
1 TBS olive oil
2-4 cloves garlic, minced
few TBS water
salt
In a good blender, blend first five ingredients. Add water as necessary to achieve a smooth paste—slightly lumpy is fine. Add salt to taste. Chill. A variety of different seasonings can be added as desired.
Arabian Pita
1 tablespoon yeast
1 ½ cups warm water
6 tablespoons oil
1 teaspoon sugar
½ teaspoon salt
1 ½ cups whole wheat flour
1 ½ cups unbleached flour
In a large bowl, mix yeast, water and sugar; set aside for about 5 minutes, until frothy. Add oil and salt. Add flour and mix well to make a softish dough. Add more flour as needed. Knead dough briefly, then divide into 18 egg sized balls. Place on a floured surface, cover and let rest for 15-30 minutes.
Roll balls into 6 inch circles and cook in a skillet on med-high heat until large "bubbles" form and the bottom side is lightly browned. Flip pita over and cook for a few more minutes. Wrap in a towel to keep warm while cooking the rest of the pitas.
To make pita chips, roll thinner and cook slightly longer. Break into pieces when cooled.
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