Recipes published in ‘Pesto’

Artichoke Khoresh

Recipe

17 Feb

Artichoke Khoresh

Recipe By : Persian Cooking by Batmanglij
Serving Size : 4 Preparation Time :2:00
Categories : Artichoke Chicken
Persian Stew

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds chicken legs, skinless — cut up and defatted
2 tablespoons olive oil
2 medium onions — peel thinly slice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground saffron — dissolved in
2 tablespoons hot water
1/4 teaspoon turmeric
3 cups chopped fresh parsley
1/2 cup chopped fresh mint
5 tablespoons fresh lime juice
1 pound fresh artichoke hearts

STEP #1 – Heat a non-stick saute pan and lightly brown chicken. Add 1
tablespoon oil and the onion. Fry over medium heat, stirring occasionally, for
20 minutes or until onion becomes translucent. Add salt, pepper, saffron water,
and turmeric. Pour in 1 1/2 cups water. Cover and simmer over low heat for 30
minutes, stirring occasionally.

STEP #2 – In a non-stick skillet, fry the parsley and mint in 1 tablespoon oil
over medium heat for 10 minutes and add to the chicken.

STEP #3 – Add lime juice and the artichoke hearts to the chicken. Cover and
simmer for 40 to 55 minutes over low heat.

STEP #4 – Check to see if the artichoke hearts are tender. Taste the khoresh
and adjust seasoning. Transfer it to a deep casserole. Cover and place in a
warm oven until ready to serve.

STEP #5 – Serve hot from the same dish with steamed basmati; cook it very
slowly with a very tight fitting lid. Add salt to water to help rice withstand
a longer cooking time.

Nush-e jan! (Enjoy this food of life.)

VARIATIONS: For *ab ghureh* substitute 3/4 cup unripe grape juice for the lime
juice.
Frozen (2 9-oz pkgs) or bottled artichokes may be substituted. Drain well. If
pre-cooked, adjust cooking time, adding artichoke hearts when appropriate to
step 3.
Chicken can be replaced with 1 pound lean stew meat such as lamb, veal or beef,
cut into 1 inch cubes. In step 1, increase water to 2-1/2 cups; and simmer
for 55 minutes instead of 30 minutes.

Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a
Healthy Kitchen. Washington, D.C: Mage (Pub 800 – 962-0922) [prepared for
McRecipe by patH 09/22/1996 (Sun)]

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NOTES : Khorest-e Kangar
Makes 4 to 6 servings
Preparation time: 25 minutes
Cooking time: 1 hour 45 minutes

Filed under: Pasta, Pesto, Sauces

Dedes Buttermilk Bread

Recipe

28 Feb

DEDE’S BUTTERMILK BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c Buttermilk or
4 tb Dry buttermilk powder and
1 1/8 c Water
(for Welbilt/Dak machines
Add 2 T more buttermilk)
3 c Bread flour
1 1/2 ts Salt
1 tb Butter or margarine
3 tb Honey
1/4 ts Baking soda*
1 1/2 ts Red Star active dry yeast

* Prodigy “research” has shown that if using powdered buttermilk we
should omit the baking soda.

Place all ingredients in bread pan, select Light Crust setting, and
pres Start. From Bread Machine Magic by Linda Rehberg and Lois Conway.

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Filed under: Cheese, Ground Beef, Main Dishes, Pasta, Peppers, Pesto, Tomatoes

Weisse Bohnensuppe (White Bean Soup)

Recipe

18 Jan

Title: Weisse Bohnensuppe (White Bean Soup)
Categories: German, Soups/stews, Beans
Yield: 8 servings

1 lb Navy Beans; Dry 1 ea Garlic; Clove, Minced
3 qt Water 2 c Celery Tops; Finely
Chopped
1 ea Ham Bone Or Hock; Smoked 1 1/2 ts Salt
2 tb Parsley; Chopped 1/2 ts Pepper
1 c Onions; Finely Chopped

Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water.
Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and
tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables
are tender. Remove ham bone, dice the meat, and add meat to soup. Serve
hot.

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Filed under: Cheese, Company, Pesto, Side Dish, Spinach, Tomatoes, Tried

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Artichoke Khoresh

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