CREOLE GUMBO POT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant
2 ts Salt
3 tb Olive oil
1 lg Onion, chopped
1 Red pepper, seeded, diced
1 Garlic clove, crushed
2 ts Paprika
1/2 ts Hot chili powder
4 oz Fresh okra
3/4 c Frozen corn, thawed
2 c Boiling chicken stock
1 cn Tomatoes in tomato juice
-(8 oz)
2 tb Long grain white rice
8 oz Peeled cooked medium-size
-shrimp, thawed if frozen
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs (opt)

Trim stalk end from eggplant. Cut in 1/2″ pieces and
place in a colander. Sprinkle with 2 teaspoons salt;
let stand 30 minutes. Rinse under cold water and drain
well.

Heat olive oil in a saucepan. Add eggplant, onion, red
pepper and garlic and fry over low heat 5 minutes,
stirring frequently. Stir in paprika and chili powder
and cook gently 2 minutes.

Trim stalk ends from okra and discard. Cut okra in
quarters.

Add okra, corn, chicken stock and tomatoes to eggplant
mixture. Break up tomatoes with a spoon. Stir in rice,
cover and simmer gently 25 minutes or until vegetables
and rice are tender.

Add shrimp to mixture and heat through 5 minutes,
stirring ocasionally. Season with salt and pepper.
Garnish with dill sprigs, if desired.

VARIATION: Stir in 2/3 cup half-and-half and heat
through just before serving.

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Title: POMEGRANATE ARIEL
Categories: Desserts, Nuts, Fruits
Yield: 6 servings

1 1/2 c Pomegranate berries
1/2 c Currants
3/4 c Slivered almonds
1 md Ripe papaya, peel seeds
— removed
2 md Oranges, juiced -=OR=-
1/2 c Orange juice
6 Dates
6 Lemon slices
12 Spearmint leaves

Mix berries, currants almond slivers together. Divide into 6
portions, putting each portion into a glass goblet. Cut the papaya
into chunks place in a blender. Blend with the orange juice at
medium speed, until smooth. Pour equal amounts over the 6 portions
of pomegranate mixture. Top each goblet with a date, a lemon slice
2 spearmint leaves. Serve immediately. Covered stored in the
refrigerator, this dessert will keep 3 to 5 days.

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Title: MODIFIED GENERAL TAO’S CHICKEN
Categories: Chicken, Chinese, Ethnic
Yield: 4 servings

10 oz Chicken Legs, deboned, or
-thighs, deboned, or
-boneless chicken breasts
2 c Soya Oil
Water chestnut flour (Powder)
-to coat chicken pieces

——————SEASONINGS (MIX IN BOWL——————
1 tb Ginger Root, minced
2 Scallions, chopped
1 tb Garlic, minced
2 Thai finger peppers, crushed
-use more or less to taste
1 tb Orange or lemon peel, minced

——————–SAUCE (MIX IN BOWL——————–
2 tb Sugar
2 tb Soy Sauce
1 1/2 ts Vinegar
2 tb Cornstarch
1/4 c Chicken Stock
1 ts Sesame Oil

————————-MARINADE————————-
1 ea Egg White
1 tb Cornstarch
1 tb Soy Sauce

Cut the chicken into pieces no larger than 1″ square.
Prepare marinade by combining egg white, cornstarch,
and 1 tablespoon soy sauce in a large bowl. Add chicken
pieces and set aside for two hours. In a deep pot,
heat the oil until it reaches 350 degrees. Dredge
marinated chicken pieces in water chestnut powder to
coat. In a basket, or with a slotted spoon, lower
several marinated chicken pieces into the fat. Fry
about one or two minutes or until the chicken becomes
crisp; test for doneness before completing the batch.
Continue until all pieces have been fried. Set oil and
cooked chicken pieces aside. In a wok, on high heat,
reheat two tablespoons of the reserved oil. Add
prepared ginger, scallions, garlic, chili peppers, and
orange or lemon peel. Stir to prevent burning. Add the
fried chicken and stir quickly.Add sugar, soy sauce,
vinegar and cornstarch mixed with chicken stock.
Remove from the heat and stir sesame oil into the
sauce. Spoon the mixture on to a hot platter and serve
immediately with steamed rice. Serves 4.

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Pomegranate Dressing

Recipe By : Country Living Magazine, October 1994
Serving Size : 4 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup pomegranate juice
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons fresh mint — chopped
1/4 teaspoon dry mustard
1/4 teaspoon salt

In jar with tight-fitting lid, combine pomegranate juice, olive oil,
lemon juice, fresh mint, dry mustard and salt. Cover and shake until
well mixed.

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NOTES : Serve with Orange-Onion Salad (see recipe).

Title: CHESTNUT-AND-LENTIL SOUP
Categories: Soups, Vegetables
Yield: 6 servings

1 lb Chestnuts
Light oil
1 c French green lentils
-=OR=- Brown Lentils
2 qt Water
1 md Carrot
– diced into
– small, even squares
1 Celery stalk
– cut into small squares
1/2 sm Onion; finely diced
1 lg Garlic clove
– peeled and finely chopped
1 Bay leaf
1/2 ts Salt; or to taste
5 Parsley sprigs

——————–FINISHING THE SOUP——————–
3 tb Light olive oil
-Chestnuts (from above)
1 1/2 ts Chopped fresh marjoram -OR-
1/2 ts -Dried Marjoram
1/4 ts Fennel seeds, crushed
– (or ground)
Fresh thyme sprigs; -=OR=-
1 pn -(generous) dried Thyme
1/2 c Dry white wine
1 tb Tomato paste
-Lentils (from above)
Water, stock or cream
-(as needed)
Salt
Freshly milled black pepper
Extra-virgin olive oil
Finely chopped parsley
Small croutons, fried
-(in butter or oil)
-(optional)

PREHEAT OVEN TO 350F. Score chestnuts on their rounded
sides and toss them in just enough oil to lightly coat
them. Place chestnuts on baking sheet. Bake until
skins have opened and meat is tender, about 20
minutes. When cool enough to handle, peel and dice
them into small pieces. Set aside. Rinse lentils and
combine them in soup pot with the water. Bring to
boil. Cook a few minutes at gentle boil, removing foam
that forms on surface. Add carrot, celery, onion,
garlic, bay leaf, salt and parsley. Lower heat and
simmer until lentils are tender, about 35 minutes.
When done, remove parsley sprigs and bay leaf. Correct
seasoning and add salt, if necessary. Puree half the
lentils until smooth, then recombine them with the
rest. FINISHING THE SOUP: In pan large enough to hold
soup, warm olive oil, then add roasted chestnuts and
herbs. Cook over medium heat, stirring frequently, for
several minutes. Add wine and tomato paste. Stir to
dissolve tomato paste and cook a few minutes to reduce
wine. Stir in lentil mixture and simmer gently 20
minutes. If soup is too thick, thin it with a little
water, stock or cream until of right consistency.
Taste for salt and season with pepper. Serve with
spoonful of olive oil swirled into each bowl. Sprinkle
with parsley and croutons, if desired. —

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Title: CHICKEN TACO SALAD
Categories: Tex-mex, Poultry
Yield: 4 servings

4 4-oz skinned and boned
-chicken breast halves
1 tb Tex-Mex spice mix
Vegetable cooking spray
1 c Chopped mango (1 medium
-mango)
1/2 c Chopped green pepper
1/2 c Chopped sweet red pepper
1/2 c Chopped jicama
1 tb Chopped fresh cilantro
Spicy southwestern dressing
4 10-inch flour tortillas
6 c Shredded bibb lettuce

———————TEX-MEX SPICE MIX———————
3 tb Chili powder
2 tb Ground cumin
1 tb Ground black pepper
1 tb Salt
1 tb Garlic powder
1 1/2 ts Ground red pepper

—————-SPICY SOUTHWESTERN DRESSING—————-
1 tb Tex-Mex Spice Mix
2 tb Lime juice
1 tb Vegetable oil
2 tb Water
1 ts Sugar

Coat chicken with Tex-Mex Spice Mix. Cover and chill 8
hours.

Cook chicken in a large nonstick skillet coated with
cooking spray over medium heat 4-5 mins on each side.
Chill.

Chop chicken and place in a medium bowl. Add mango and
next 4 ingredients; toss with Spicy Southwestern
Dressing.

Place each tortilla in a medium-size microwave-safe
bowl. Microwave at high 1.5 mins or until crisp.

Place lettuce into tortilla shells and top with
chicken mixture.

To make Tex-Mex spice mix:

Combine all spice mix ingredients thoroughly and store
mixture in a sealed container in a cool, dark, dry
place up to 3 months. Yields 8.5 tablespoons.
TO MAKE SPICY SOUTHWESTERN DRESSING:
Combine all dressing ingredients. Yeilds 6 tablespoons.

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