BESAN KOFTA CURRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–KOFTAS—–
250 g Besan (chickpea flour)
1/2 ts Cumin seeds
1 1/2 tb Melted ghee (or oil)
1 t Crushed pomegranate seeds
2 lg Onions
Alubhukharas or dry plums
—–CURRY—–
1 lg Onion
4 Garlic cloves
2 tb Ghee (or oil)
2 lg Tomatoes — blanched diced
1 t Garam masala
1 Handful of coriander leaves
1/2 ts Turmeric
Salt — to taste
Chili powder — to taste

Koftas: Mix together besan, salt, chili powder, ghee (or oil),
pomegranate and cumin seeds. Grind onions to a very fine paste and
add to besan mixture. Knead dough; it will be very stiff. Roll dough
into balls the size of small lemons, encasing a whole alubhukhara
inside each portion. Deep fry koftas until golden brown; drain and
set aside.
Prepare curry sauce: Grind onion and garlic to a paste. Heat ghee
and fry onion and garlic paste until golden brown. Add spices, and
cook for another minute, then add tomatoes and cook until ghee (or
oil) begins to rise to the surface. Add 1 cup water, then cook until
mixture is almost dry. Using a wooden spoon, mash mixture to a
paste. Add 2 more cups of water, bring to a boil. Add koftas to
sauce and simmer over low heat another 5 minutes or so. Garnish with
chopped coriander leaves and serve.

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Grilled Chicken Dijon Salad

Recipe By :=20
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Low Fat
Salads Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Dijon mustard
2 teaspoons Dried tarragon leaves — crushed
1/4 teaspoon Cracked black pepper
3 tablespoons Tarragon vinegar
1 tablespoon Sugar
1/3 cup Water
8 teaspoons Olive oil
2 Whole chicken breasts — skinned, boned, and
fat removed
1/2 pound Fresh mushrooms — halved
2 cups Broccoli flowerettes
5 cups Boston lettuce
8 ounces Fat-free Muenster Cheese — H.C., cubed
1/2 cup Red onion rings

Mix together mustard, tarragon and pepper; stir in vinegar and water.=
Gradually add oil, beating until well blended. Pour 1/3 c. of dressing=
mixture over chicken. Marinate mushrooms and broccoli in remaining=
dressing. Drain chicken, reserving marinade. Grill chicken over medium=
coals, 4 minutes on each side or to desired doneness, brushing with=
reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms,=
broccoli and marinade *** (see my note) with torn greens and cheese in=
serving bowl; toss lightly.
Arrange lettuce mixture on large platter; top with chicken and onion rings.=
8 servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat, 30 mg=
cholesterol, 343 mg sodium.

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The “Best Ever” Pizza Sauce

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Qt. prince pizza sauce
12 Oz. can tomato paste
Dash of burgundy wine
1 Tsp. salt
1 Tsp. oregano
1/2 Tsp. basil

Saute 1 medium chopped onion and 1 clove garlic, minced in 2
tablespoons oil until limp. Add: Simmer slowly, stir occasionally
for 1 hour. Makes enough for 2 large pizzas

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1 tbsp. salad or olive oil
1 tsp. ground cumin
1 med. onion, chopped
1 clove garlic, minced (or equivalent
of garlic powder)
2 whole lg. chicken breasts, skinned,
boned cut into bite-sized chunks
1 (15 to 19 oz.) can cannellini
(white kidney) beans, drained
rinsed
1 (12 oz.) can white corn, drained
rinsed (or 1 can Great Northern
beans, drained rinsed)
2 (4 oz.) cans chopped green chilies
1 (14 1/2 oz.) can chicken broth plus
enough water to make 2 c.

Cook onion, garlic and cumin in oil until onion is tender.
Combine onion mixture, chicken, beans, corn, chilies and broth in 2
1/2 quart casserole. Cover and bake in 350 degree oven for 50 to 60
minutes or microwave on high 20 minutes, stirring once after 10
minutes. Serve with shredded cheese and hot pepper sauce to taste.

Date: Fri, 17 Mar 95 06:12:47 CST
From: wallis@aps.anl.gov (David Wallis)

Here’s a recipe for black eyed peas that’s really yummy 🙂 It’s fast
and simple enought to throw together in a few minutes. I use canned
peas, because it’s quicker. It would work well with dried peas as
well. I served it last night with cornbread and spinach. As a side
dish, this recipe will serve 2 – 4 people.

Southwestern Style Black Eyed Peas

1 can black-eyed peas
1 carrot, diced
1/2 onion, diced
1/4 green pepper, diced
1 stalk celery, diced
3 cloves garlic, minced or pressed
1/2 t salt, or to taste
1/4 t pepper, or to taste
1/4 t tobasco or other hot sauce, or to taste

Mix all ingredients together in a saucepan, and bring to boil. Simmer
for at least 10 minutes, but 20 – 25 is better.

3 cups dried black beans, soaked and cooked
3-4 ears corn, cooked and cut off the cob (next time, since corn is
out of season, I’ll use frozen)
1-3 bell peppers, preferably yellow or red (the first time I made this,
before red peppers were in season, I used a jar of roasted red peppers),
chopped
juice and grated rind of 1 orange
balsamic vinegar
herbs and/or spices

Mix everything together, and let sit for flavors to mix. This time I
seasoned it with finely chopped fresh ginger and fresh thyme; other times
I’ve used rosemary and thyme (because that’s what I had fresh); there are
probably dozens of tasty combinations. I have only the vaguest idea of
how much balsamic vinegar I used, since I didn’t measure it; it was at
least 1/4 cup but probably more; I just went by taste.

I served it as a salad (it makes lots; I’ve been using this all year as
a potluck dish) but it is also good heated and served over rice (that’s
what I did with the leftovers).

Title: MOO GOO GAIPAN #3
Categories: Chinese, Chicken
Yield: 6 servings

1 Chicken breast

———————DREDGING MIXTURE———————
2 ts Cornstarch
1/2 ts Salt
1/4 ts Pepper

————————-THICKENER————————-
2 tb Sherry
3 tb Chicken broth
2 tb Cornstarch

———————OTHER INGREDIENTS———————
4 oz Mushrooms, sliced
4 oz Pea pods, strings removed
1 Clove garlic minced
2 To 3 slices ginger root
-minced
2 tb Oil

Skin bone chicken, then dice. Combine Dredge
ingredients, dredge chicken in mixture to coat. Mix
sherry, chicken broth and cornstarch to form paste.
Heat oil in Wok (or fry pan) Add garlic ginger,
stir-fry a few times. Add chicken, stir-fry 1 minutes.
Add mushrooms and pea pods, stir-fry 2 – 3 minutes.
Add sherry/broth/cornstarch paste to thicken. Serve
with rice. ( a 4 oz can of button mushrooms can be
used instead of the fresh. Use liquid in place of
chicken broth).

—–

POTATO CHIPS

1 potato, thinly sliced (peel or don’t peel)

Spray a dinner plate with Pam. Place potato slices on plate
in a single row. Microwave on HIGH for 4 minutes. Turn slices
over and continue to microwave on high another 3 to 5 minutes.
Potatoes are done when they are lightly browned – if they aren’t
browned, they won’t get crisp. This may take longer depending on
your microwave’s wattage but you will be safe with the initial
4 minutes of cooking. You need to watch them carefully after that. Now
comes the hard part . Remove from plate and toss in a bowl with salt
or seasoning of your choice and let cool! It is important to let them
cool so they can crisp up.
This recipe makes a small amount but I think these are tastier
than the commercial fatfree chips. I haven’t had such good luck doing
this with sweet potatoes unfortunately.

Ham And Bean Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Crockpot Cooking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Dired Beans, Any Type You Like — T
1 Cup Ham — Diced
1 Ham Bone
1 Package Dry Onion Soup Mix
2 Teaspoons Italian Seasoning — Or Your Fav Spices
Water To Cover
1 Medium Carrot — Chopped
1 Medium Onion (Instead Of Dry Onion Pack) — Diced
1 Stalk Celery — Chopped
1 Medium Green Pepper — Chopped

Either Soak over night, or rince well the beans. If you do not soak beans,
cook on high for 2 hours, then lower to low for 3-4 or until beans are
done.
To mix, add beans, ham, onion soup mix, and seasoning. Add vegetables. Add
water to cover and let simer on low for 7-8 hours on low (or see above).
Stir occasionally.

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SWEET POTATO AND PEPPER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Sweet potatoes
2 cn (10oz each) Chicken broth,
Undiluted
1 c Water
1 t Bick’s hot pepper relish OR
1/4 ts Tabasco sauce
Light sour cream

Preheat oven to 350F. Pierce potatoes and bake until
very soft, about 45 minutes. Or microwave on high for
10 minutes. Peel potatoes and puree in a food
processor. Combine potatoes, chicken broth, water and
hot pepper relish in a large saucepan. Add more water,
if needed, until soup is as thin as you like. Cook
over medium heat until hot. Serve topped with a dollop
of sour cream and more hot pepper relish. Makes 6 cups.

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