March 8th, 2008 by alice
Tags: Couscous, Parmesan, Spinach
INGREDIENTS
- 1mediumonion, chopped
- 1garlic clove, crushed
- 2tablespoonsolive oil
- 1 (14 1/2 ounce)canchicken broth
- 1 (10 ounce)packagefrozen chopped spinach
- 1 (10 ounce)packagecouscous
- 3/4cup freshly gratedparmesan cheese
- 1/2cup choppedpecans, toasted
- 2tablespoonslemon juice
- 1/2teaspoonsalt
- 1/2teaspoonfresh ground pepper
DIRECTIONS
- Saute onion and garlic in hot oil in a large saucepan until tender.
- Add broth and spinach; cook until spinach thaws, stirring occasionally.
- Bring to a boil, stirring occasionally.
- Stir in couscous; cover, remove from heat, and let stand 5 minutes or until liquid is absorbed.
- Stir in cheese and remaining ingredients.
- Serve immediately.
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March 8th, 2008 by alice
Tags: Dressing, Japanese, Salad, Tofu
INGREDIENTS
- 1/4lbsoft tofu, drained
- 1tablespoon japanesedark soy sauce
- 2tablespoonsrice wine vinegar
- 3tablespoonswater
- 1teaspoonsugar or1 tablespoonmirin
- 1/2teaspoondark sesame oil
DIRECTIONS
- Do not use light sesame cooking oil for this.You need to use the dark Asian sesame oil.
- Place in blender.
- Blend for 1 minute.
- chill or serve immed.
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March 8th, 2008 by alice
Tags: Cardamonlmonds, Gratin, Indian, Saffron, Squash, Winter
INGREDIENTS
- 2lbswinter squash
- 2teaspoonssugar
- 1/2teaspoonground cardamom
- 1/4teaspoonsaffron
- 1tablespoonwarm water
- 14ouncesunsweetened coconut milk
- salt
- 1/2cup unblanchedalmonds, coarsely chopped
DIRECTIONS
- Use acorn or buttercup squash.
- Soak the saffron in the water.
- Preheat oven to 375F.
- Cut squash in half or quarter if very large.scoop out seeds.
- Place flesh side down in baking dish.Do not let overlap.Pour water into dish to come up 1/4 inch on squash.Cover with foil.Bake about 1 hour.
- Let oven on.
- Let squash cool and scoop out pulp.Cut into rough cubes about 3/4 inch.
- Toss squash with all the other ingredients but the almonds.Spread in a 6 cup or large gratin dish. You want a layer 3/4 inch thick.
- Sprinkle on the almonds.Bake 30 minutes.
- It should be bubbling and thick and the almonds golden brown.
- If almonds brown too quickly turn oven to 325F and bake slightly longer.
- Serve immediately.
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March 8th, 2008 by alice
Tags: Lindas, Punch
INGREDIENTS
- 1 (48 ounce)canpineapple juice
- 1 (48 ounce)canorange juice
- 1quartlime sherbet
- 1 (2 quart)bottleginger ale
DIRECTIONS
- Pour juices into punch bowl.
- Scoop sherbet into juice.
- Add gingerale last.
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March 8th, 2008 by alice
Tags: Coconut, Cooked, Milk, Prawnsshrimps
INGREDIENTS
- 700g mediumprawns
- 30mlwhole coriander seeds
- 1/4teaspoonfenugreek seeds
- 5mlwhole black peppercorns
- 10dried curry leaves
- 2teaspoonslemon juice
- 75mlvegetable oil
- 5mlblack mustard seeds
- 10 freshcurry leaves
- 1mediumonion, peeled and cut into half-rings(In half, then sliced)
- 5garlic cloves, slivered
- 5ml freshly gratedgingerroot
- 30mlpaprika
- 4ml powderedcayenne pepper
- 2 1/2mlground turmeric
- 4mlsalt
- 3whole freshhot green chili peppers
- 400mlunsweetened coconut milk
DIRECTIONS
- Devein the prawns and pat them dry.Cover and refrigerate.
- Heat a small, 5-inch/12.5cm, cast iron frying pan over a medium flame.When hot, put in the coriander seed, fenugreek seeds and peppercorns.Stir for about a minute, or until lightly roasted.Remove them from the heat, then grind them very finely, along with the dried curry leaves.
- Heat the oil in a 10-inch frying pan over medium flame.When hot, add the mustard seeds.As soon as they being to pop, put in the fresh curry leaves.Stir and fry until they are lightly browned.Add the ginger and cook for another few seconds, stirring.
- Add 450 ml of the water, and the paprika, cayenne pepper, turmeric, salt, whole chillies, lemon juice and ground spice mixture.Bring to a boil.
- Turn the heat to medium-low and simmer vigorously for 5 minutes.Turn off the heat.(This sauce base may now be kept for several hours if needed.)
- Five minutes before you want to eat, heat the sauce in the pan over a fairly high flame until it starts to bubble.Add all of the prawns.Stir them around until they just turn opaque, then stir in the coconut milk.Keep stirring until the coconut milk is heated through and the mixture begins to bubble again.Turn off the heat and serve.
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