April 30th, 2006 by alice
Tags: Chickpea, Latkes, Mediterranean
INGREDIENTS
- 1 (15 ounce)cangarbanzo beans, rinsed,drained(chickpeas)
- 2clovesgarlic
- 1tablespoonfresh rosemary
- 3largeeggs
- 6tablespoonswater
- 2tablespoonsextra-virgin olive oil
- 3tablespoonsall-purpose flour
- 1 1/2teaspoonsground cumin
- 1teaspoonsalt
- 1/2teaspoonground black pepper
- 1/2teaspoonbaking powder
- 6tablespoonsolive oil(or more)
- pomegranate seeds (optional)
DIRECTIONS
- Blend garbanzo beans, garlic, and rosemary in processor to coarse paste.
- Add eggs, 6 tablespoons water and extra-virgin olive oil; blend until smooth.
- Add flour, cumin, salt, pepper, and baking powder and blend.
- Pour batter into bowl Heat 6 tablespoons oil in heavy large skillet over medium-high heat until hot but not smoking.
- Working in batches, drop batter by heaping tablespoonfuls into hot oil.
- Cook until golden, about 1 minute per side.
- Using slotted spatula, transfer latkes to paper towels to drain.
- Add more oil to skillet as necessary and allow to get hot before adding more batter.
- Transfer latkes to plates.
- Sprinkle with pomegranate seeds, if desired, and serve.
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April 30th, 2006 by alice
Tags: Linguinertichokes, Olives
INGREDIENTS
- 1/4cupextra-virgin olive oil
- 8clovesgarlic, thinly sliced
- 8artichoke hearts, drained and quartered
- 1/4cupkalamata olives, pitted and chopped
- 1 1/4cupsvegetable broth or vegetable stock(can substitute chicken stock as well)
- 4plum tomatoes, coursely chopped
- 8-12basil leaves
- salt & freshly ground black pepper, to taste
- 1lblinguine(or pasta of your choice)
- freshly gratedparmigiano-reggiano cheese
DIRECTIONS
- Heat olive oil in skillet over medium heat.
- Add sliced garlic and saute for 1-2 minutes, until just golden and the smell intensifies.
- Add the artichoke hearts, olives and broth and bring mixture to a boil.
- Reduce heat to low and allow the liquid to simmer for about 5 minutes, or until reduced by about half.
- Add tomatoes and basil, and cook for another couple minutes to heat through the tomatoes.
- Taste the liquid, and season with salt and fresh ground black pepper.
- While sauce cooks, bring a large pot of salted water to a boil.
- Add the linguine and cook from about 7 minutes or until al dente.
- Drain pasta and slide it into a serving bowl.
- Top pasta with the sauce and toss lightly to combine.
- Sprinkle top with fresh grated Parmigiano Reggiano and serve.
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April 30th, 2006 by alice
Tags: Champagne, Nonlcoholic, Punch
INGREDIENTS
- 2literswhite grape juice(for a more intense flavour use 2 cans white grape juice frozen concentrate)
- 1literapple juice
- 2litersginger ale
- ice, ring
- 1literapple juiceor white grape juice(or less)
- water
DIRECTIONS
- The night before, or sooner, place the apple juice in the ice ring mold and fill with water.
- If you want your ice ring to last longer 1/2 the apple juice and the rest water as juice tends to take less time to thaw.
- To serve, mix rest of ingredients in punch bowl and add ice ring.
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April 30th, 2006 by alice
Tags: Curry, Lamb
INGREDIENTS
- 1tablespoonfennel seeds
- 2teaspoonscumin seeds
- 1teaspoonground cinnamon
- 1/4teaspoonground cloves
- 1teaspooncurry powder
- 1teaspoonsalt
- 4teaspoonssweet Hungarian paprika
- 1/4teaspooncayenne pepper
- 2largeonions
- 2tablespoonsvegetable oil
- 1lb boneless leanstewing lamb
- 3mediumjalapeno chiles, minced
- 3tablespoons gratedfresh ginger
- 2cupswateror broth
- 450mlnonfat yogurt
DIRECTIONS
- Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl.
- Peel and chop the onions; mince the Jalapenos and grate the ginger.
- Saute the onions in the oil until soft and translucent.
- Add the meat, turn up the heat a bit, and brown them both, stirring frequently.
- Add the minced jalapenos and grated ginger and the mixed spices.
- Stir in the water and the yogurt; simmer for about 45 minutes, stirring regularly to prevent sticking, until the meat is tender and the sauce is quite thick.
- NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.
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April 30th, 2006 by alice
Tags: Beans, Costa, Gallo, Pinto, Rican, Rice
INGREDIENTS
- 2tablespoonscanola oil
- 1mediumonion, finely chopped
- 2garlic cloves, minced
- 3cupscooked white rice
- 2cups cookedblack beans, drained and rinsed
- 1teaspoonground cumin
- 1teaspoonground coriander
- 1/2teaspoonground ginger
- 2-3tablespoonsvegetarian worcestershire sauce(regular can be used as well)
- salt & freshly ground black pepper, to taste
- fresh cilantro (optional)
- slicedgreen onions (optional)
DIRECTIONS
- Heat oil in a large skillet over medium heat.
- Add onion and sauté until it just begins to soften and turns color.
- Add garlic and sauté for about 5 minutes, or until onion is golden.
- Add spices and Worcestershire, and stir into onion and garlic.
- (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
- Next, add the beans and then the rice.
- Combine the rice and beans evenly and cook until mixture is heated through.
- Add salt and pepper to taste and serve hot.
- Garnish with some chopped cilantro or green onions if you prefer.
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