Archive for February, 2010

Lentil And Spinach Soup

Recipe

2 Feb

LENTIL AND SPINACH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown lentils
2 ea Bay leaves
1 ea Celery stick, finely chopped
2 ts Ginger, grated
8 c Vegetable stock
1 tb Olive oil
1 lg Red onion, chopped
2 ea Cloves garlic, crushed
2 md Tomatoes, peeled chopped
1 bn Spinach, chopped
2 ts Cider vinegar
1 t Cilantro, chopped

Combine lentils, bay leaves, celery, ginger and stock
in large pan, simmer, uncovered, about 30 mins or
until lentils are just soft. Heat oil in the pan, add
onion and garlic, cook, stirring, until onion is soft.
Add tomatoes, cook, stirring, until tomatoes are
pulpy. Add the spinach, stir over heat until spinach
is wilted. Add spinach mixture to lentil mixture,
stir in vinegar and coriander; stir until heated
through. Discard bay leaves before serving.

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Filed under: Condiments, Spices

Yogurt-glazed Gingerbread

Recipe

1 Feb

Yogurt-glazed Gingerbread

I am posting in response to the request for gingerbread recipes. This is
a really scrumptious recipe my mother got out of a ladies’ aid society type
cookbook from the 1960’s. The yogurt glaze is what makes it–strange but
true.

CAKE
3/4 c. butter/margarine
3/4 c. sugar
2 eggs
3/4 c. molasses
2 1/2 c. flour
2 teaspoons powdered ginger (this would probably be great with freshly
grated ginger, too, but I’m not sure what the equivalent amount would be)
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon baking powder
1 c. boiling water

Preheat the oven to 325. Beat the butter with the sugar until light
and fluffy. Add the eggs and the molasses. Sift the dry ingredients
together, then add them to the butter-sugar mixture alternately with the
boiling water. Mix just until smooth. Pour into a greased 9×9 boiling water.
Mix just until smooth. Pour into a greased 9×9 inch baking
dish and bake for 40 minutes. Meanwhile, make:

GLAZE
1 c. sugar
1/2 c. yogurt
1/2 t. baking soda
1/2 t. whole cloves
1/4-1/2 c. butter

Mix all the ingredients in a saucepan and boil for 1 minute. If you’re
squeamish about the whole clovesnd boil for 1 minute. If you’re
squeamish about the whole cloves, take them out after boiling. As soon as
the gingerbread comes out of the oven, prick it all over with a toothpick
and pour the glaze on. Allow it to set for several hours.

Filed under: Poultry

Almond Spice Cookies

Recipe

1 Feb

Title: ALMOND SPICE COOKIES
Categories: Cookies
Yield: 1 servings

4 c All-purpose flour
3 ts Cinnamon
1 ts Ginger
1/2 ts Salt
1 ts Baking soda
1 c Butter
2 ts Instant coffee powder
1/2 ts Almond extract
1 c Granulated sugar
1 c Dark brown sugar,*
3 lg (extra) or jumbo eggs
10 oz Slivered blanched almonds**

* firmly packed ** (2 1/2 – 3 cups)

These cookies go well with after dinner coffee or tea.

In a bowl, sift together the flour, cinnamon, ginger,
salt and baking soda and set aside.

In a large bowl, cream the butter. Add the coffee,
almond extract, granulated and brown sugars and beat
well. Add the eggs one at a time until smooth after
each addition. On low speed gradually add the sifted
dry ingredients, scraping the bowl with a rubber
spatula and beating only until the mixture is smooth.
Gently mix in the almonds.

Spread out two pieces of wax paper. place large
spoonfuls of the dough lengthwise on each piece of
paper to form heavy strips about 10-11 inches long.
Fold the long sides of the paper p against the dough
and, pressing against the paper with your hands, shape
each strip of dough into a smooth oblong 12 inches
long, 3 inches wide, and about 1 inch thick. Wrap the
dough in the wax paper.

Slide a cookie sheet under both packages of dough and
transfer them to the freezer or refrigerator for
several hours or overnight. This slices best when
dough is frozen solid.

Preheat oven to 375ø. Unwrap one roll of dough at a
time. Place dough on a cutting board. With a very
sharp knife cut the dough into 1/4-inch slices and
place them 1 to 1 1/2 inches apart on an ungreased
cookie sheet.

Bake the cookies for about 10-12 minutes at 375ø. The
cookies are done when they are slightly colored and
spring back when lightly pressed with a fingertip.

Yield: 4 dozen. Larry Rosenberg, author of Muffins
Cupcakes (published by The American Cooking Guild),
Fairview, NJ.

Randy Shearer

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Filed under: Main Dish Low Cal 999, Main Dish Meats 999, Main Dish Meats Christmas, Main Dish Meats Soups, Main Dish Poultry Soups, Main Dish Soups Vegetables, Main Dish Vegetables, Main Dishes, Oriental, Pasta, Sauces

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Archive for February, 2010

Lentil And Spinach Soup

Yogurt-glazed Gingerbread

Almond Spice Cookies

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