1 cup azuki beans, washed
1 strip kombu, 4-6 inches long, soaked and diced (this is
a sea vegetable)
1/4 cup raisins
1/8-1/4 tsp. sea salt
barley malt
Pressure cook the beans together with the kombu and raisins
for about 50 minutes. Remove from flame, allow pressure to
come down and place on a low flame. Add sea salt and barley
malt. Cook for another ten minutes or so. Mash the beans
with a wooden pestle or grind in a suribachi (Japanese mortar
and pestle arrangement), until they become a thick, fairly
smooth paste.

PALOUSE LENTIL SOUP

Recipe By : Marty Boucher/Jubail, Saudi Arabia
Serving Size : 6 Preparation Time :0:00
Categories : Soups, Stews Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ounces pepper bacon or smoked bacon — diced
1 cup yellow onion — finely diced
1 cup celery — finely diced
1 cup carrot — finely diced
2 cloves garlic — minced
1 teaspoon dried marjoram
1 1/4 cups dried lentils
7 cups chicken stock
1 bay leaf
salt and pepper — to taste

In a large, heavy saucepan or Dutch oven, saute the bacon over moderate heat
until crisp and brown. Remove the bacon from the pan and set aside. Add
onion, celery, carrot, garlic and marjoram and cook for about 5 minutes, or
until the onion is translucent.
Add the lentils, chicken stock and bay leaf, and bring just to a boil.
Reduce heat to low and simmer until the lentils are tender. About 30
minutes. Taste and adjust the seasoning. If the soup becomes too thick
during cooking, add more chicken stock.
Garnish with bacon.

– – – – – – – – – – – – – – – – – –

NOTES : Marty was one of my neighbors in Saudi Arabia–I have not yet made
this recipe of hers but I have made others and they were delicious!
Especially her Hot German Potato Salad.

Title: REAL GINGER BEEF
Categories: Chinese, Beef
Yield: 6 servings

1 lb Flank steak, sliced as
-thinly as possible across
-the grain
1 tb Corn starch
1 tb Dark soy sauce
1 tb Sesame oil
1/2 ts White pepper
1 c Peeled, finely shredded
-fresh ginger
1 1/2 ts Salt, to taste
1 ts Sugar
3 tb Shao hsing (rice wine) or
-domestic dry sherry
1/2 c Vegetable oil
2 c Fresh cilantro leaves,
-lightly chopped

Marinate beef in corn starch, soy sauce, sesame oil,
and pepper for 30 minutes, refrigerated.

Meanwhile, in a bowl, toss ginger with salt and set
aside for 20 minutes. Then squeeze shreds to extract
most of the moisture. Set aside. Combine sugar and
wine and set aside.

Heat oil in skillet or wok to warm-hot temperature.
Add meat, stirring to separate pieces. When pieces
change color, remove them to a colander and drain.
Some of meat may still be pink. Remove all but 3 Tb
of oil from pan.

Heat remaining oil; when hot, add ginger and stir
rapidly for 15 seconds. Stir in cilantro and wine;
cook just until dish is heated through.

—–

AKA MISO (SUMMER MISO SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Ichiban dashi (recipe)
1/2 c Aka miso (red soybean paste)
Aji-no-moto (msg)

Place the ichiban dashi in a 2 quart saucepan and
set a sieve over the pan. With the back of a large
spoon, rub the miso through the sieve, moistening it
from time to time with some of the dashi to help force
it through more easily.
Bring the soup to a simmer over moderate heat. Then
remove from the heat and stir in a small pinch of MSG.
Pour the soup into bowls, add misoshiru no-me (miso
soup garnish – see recipes) and serve at once. If the
soup seems to be seperating, stir to recombine it.
Miso soups are sweeter than other Japanese soups and
usually are served toward the end of a formal Japanese
meal.
From: Time/Life Foods of the World – Japanese
CompuChef conversion by Rick Weissgerber, reposted by
DonW1948@aol.com

– – – – – – – – – – – – – – – – – –

Title: Ultimate Chocolate Chunk Cookies
Categories: Chocolate, Cookies, Pickles
Yield: 1 servings

2 c Flour
1 ts Vanilla
1 ts Baking soda
1 Egg
1 c Softened butter
12 oz Semi sweet chocolate
1/2 c Gran. sugar chunks
3/4 c Packed brown sugar

Preheat oven to 375. Mix dry ingredients in small bowl (except chips).
In
large bowl mix moist ingredients, then add dry ingredients. When blended
ad
d

chips. Drop by teaspoonfuls onto UNgreased cookie sheets 2 inches apart.
Ba
ke

8 to 10 minutes. Makes

36 to 48 really good cookies.

—–

Sweet Tomato Chutney

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Condiments Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole head of garlic, peeled — coarsely chopped
1 pc fresh ginger root — peeled and chopped
12 ozs red wine vinegar
2 14 oz cans whole tomatoes
3/4 lb granulated sugar
1 1/2 tsps salt
1/2 tsp cayenne pepper
2 tbsps golden raisins
2 tbsps blanched almonds — slivered

Put the chopped garlic, ginger and 4 oz. of the vinegar into an electric
blender and blend at high speed until smooth.

In a 3 qt. heavy, non-reactive pot, place the tomatoes and juice from the can,
remaining vinegar, sugar, salt and cayenne pepper; bring to a boil. Add puree
from the blender. Lower heat and simmer gently, uncovered, for about 1 1/2-2
hours or until thick. Stir occasionally at first, and more frequently as it
thickens. You should end up with about 1 pint of chutney.

Add the almonds and raisins. Simmer, stirring another 5 min. Turn heat off
and allow to cool. Bottle and keep refrigerated.

– – – – – – – – – – – – – – – – – –

Having found the Long Life Vegi House while I was in CA last week, and
experienced the joys of potstickers made with faux meat (gluten) I made a
low-fat version of these last night. This looks like a phenomenal amount
of work but it only took about 1.5 hours total. Of course, that may seem
like a phenomenal amount of time to some.

GLUTEN

This is hard to make from regular flour, but if you buy the (more expensive)
de-starched wheat gluten, it’s practically foolproof.

2.5 c. ‘vital wheat gluten’ flour
1/4 c. spelt flour or ww flour
2 c. cold water

mix until a dense dough forms, adding more gluten flour if the blob feels
wet. Knead for a few minutes, but don’t fold over. If you fold the blob
after most of the water is absorbed, the parts won’t stick together, and
the gluten will fall apart when you slice it. Slice the gluten into about
10 chunks, after letting it rest for a few minutes.

Boil for approximately 1 hr. in a large pot, starting with about 10 c. of
broth made of water plus 1/2 c. dry white wine, 1/4 c. soy sauce, nutritional
yeast, garlic, and ginger. The gluten will puff up so leave space at the
top of the pot. Let cool. Properly made gluten will un-puff and become
fairly dense.

On to the potstickers.

FILLING

In a food processor, chop:

5 large carrots
3/4 c. dried shiitake mushrooms, rehydrated
8 scallions, trimmed and cut into 2″ pieces
2 t. salt
2 T. rice wine
1 T. cornstarch
1 t. white pepper

put this mixture in a large bowl and add

1.5 c. cabbage, finely shredded or foodprocessed if you lack the patience to
shred

press the liquid out of about half of your batch of gluten, and cut the
chunks into smaller pieces. Put these in the food processor and whirl until
the gluten is similar in texture to cooked ground meat. (This worked
beautifully for me with the batch of gluten I made last night, but results
may vary). Add this to the filling mixture.

SKINS

This is straight from the Betty Crocker LeeAnn Chin chinese cookbook.

3 c. unbleached flour
1.5 c. boiling water

mix to make a soft dough and knead 5 min. This is sticky dough, you will need
to add some extra flour but don’t add too much as it needs to be soft.
Basically it’s a dough-handling nightmare but once you make a few mistakes
your potstickers will start looking normal and the thick yummy noodle skins
will be well worth the trouble. Divide the dough into 1″ diameter balls.
Take each ball, roll it out to about 4″ in diameter, put a blob of filling
in the middle, pinch several pleats in the edge on one side, and fold the
other side over. The sticky dough sticks together much better than prefab
skins, so you won’t have to worry about the potstickers opening up. Place
finished potstickers on a floured plate (VERY important to flour).

Put a layer of large cabbage leaves in a bamboo steamer and lay potstickers
on top. They will stick to the moist leaves, but not as much as they
would to the steamer. Steam until skins become translucent.

You will probably need 2 batches of skins for the amount of filling. One
today and one tomorrow…

DIPPING SAUCE

1/4 c. soy sauce
1/3 c. rice vinegar
1 scallion chopped fine
1 t. grated fresh ginger
small amount of sugar if desired

mix and let stand for a while, then dip…

Black Bottom Pie

Makes: one 9-inch pie

Ingredients:

1 unbaked 9-inch pie shell
Crumbs:
3/4 cup flour,sifted
1/2 cup dark brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2 tablespoons vegetable shortening
Liquid:
1/2 tsp baking soda
1/2 cup boiling water
1/4 cup dark molasses
1/4 cup light molasses
1 egg yolk, beaten well

Instructions:

Mix the dry ingredients for the crumbs. Using a pastry blender or
hands, work in the shortening until mixture is like coarse crumbs.
For the liquid part, dissolve the baking soda in the boiling
water,then add molasses and egg yolk. Fill unbaked pie shell with
alternate layers of liquid part and crumbs, ending with crumbs.
Bake at 400 degrees until edges start to brown (about 10-15 minutes).
Reduce to 325 degrees and bake about 20 minutes more or until firm.

North Carolina Grated Sweet Potato Pudding

Recipe By : Spoonbread Strawberry Wine – ISBN 0-385-47270-6
Serving Size : 8 Preparation Time :0:00
Categories : Puddings Desserts
Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 C Sweet Potatoes, Raw — coarsely grated
3/4 C Brown Sugar, Packed *
1 1/2 C Milk
1/2 C Butter — melted
3 Eggs — well beaten
1/4 Tsp Nutmeg — grated
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Allspice
1/4 tsp Ground Cloves
1/2 C Seedless Raisins
1/2 C Coconut, Shredded — fresh or prepared*
1/2 C Pecans — chopped
1 tsp Orange Rind — grated

* Use up to 1 cup of packed brown sugar if using fresh coconut.
Preheat oven to 400 F. Mix all the ingredients together and pour into a
buttered, medium-size casserole or skillet. Bake for 50 to 60 mins. As
crust forms around edges during baking, remove from oven and stir pudding
well to mix the crust throughout. Do this several times until cooking is
finished. Serve warm or cold, plain or topped with cream or ice cream.
Yield: 8 servings

– – – – – – – – – – – – – – – – – –

Title: CHINESE STYLE BEEF AND VEGETABLE WRAP-UPS
Categories: Chinese, Hamburger
Yield: 4 servings

4 Crepes
1/4 c Chopped onion
1/4 c Hot water
2 tb Vegetable oil
1 lb Ground beef, browned and
Drained
2 c Chopped cabbage
1 oz Pkg. fried rice seasoning
Mix

Prepare crepes.Pour oil into rectangular baking
dish,13 x 9 x 2". Mix remaining ingredients in 10″
skillet.Heat over medium heat until hot.Spoon down
center of crepes.Fold ends of crepes over brown
mixture. Place folded sides down in dish.bake until
crepes are crisp,10 to 15 minutes;drain.Serve with
sweet and sour sauce,if desired.6 Servings.

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