Recipes Included On This Page Kebob Spice Mix (Ana's) Korean Tofu and Vegetable Soup Kweperblatjang (Quince Chutney) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Kebob Spice Mix (Ana's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons ground cumin 2 tablespoons dried oregano -- sieved 2 tablespoons dried mint -- sieved 1 tablespoon Allepo chilies or 2 teaspoons sweet paprika and 1 teaspoon cayenne pepper 1 tablespoon black pepper In a small bowl, combine all the spices. Store this spice mixture in an airtight container out of direct light, for up to 2 months. Makes 1/2 cup NOTES : The dried mint makes this spice mix taste very Turkish; it's excellent on any grilled meats, especially beef or lamb. At Oleana, we use it on sirloin, skirt and rib-eye steaks as well as in ground lamb or beef kebobs, also called kofte. The combination of spices in this recipe will also work with any kind of dried beans; it's particularly tasty when added to black bean soup, bean chili or any other bean soup. Use this spice mix generously. Contributed to the FareShare Gazette by Chupa; 21 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Korean Tofu and Vegetable Soup Recipe By : skyespirit89 for Prevention Magazine Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups stock [beef if you're not veggie] 1/4 cup toenjang [fermented soybean paste] 1 piece dashi kombu -- (dried kelp) (optional) [a 4-inch piece] 5 garlic cloves -- chopped 16 ounces medium-firm tofu -- cut into 1 1/2 x 1/4-inch dominoes 1 pound napa cabbage -- thickly sliced 1 pound daikon radish -- cut into 1 1/2 x 1/4-inch pieces 1 pound yellow squash -- cut into 1 1/2 x 1/4-inch dominoes 2 large green onions -- white and pale green part only -- sliced diagonally into 1 1/4-inch pieces 1 hot red pepper -- seeded and sliced diagonally into 1/4-inch pieces Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved. Add the kelp and garlic; bring to a boil. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper; boil for a minute or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately. Original recipe yield: 4. Prep Time: 20 Minutes. Cook Time: 15 Minutes. Ready In: 35 Minutes Servings : 4 (Change) Source : skyespirit89 for Prevention Magazine Formatted by Chupa Babi in MC: 05.07.07 This is the Korean equivalent of chicken noodle soup - it is a comforting, cure-all soup. It is also spicy and fresh, and easy to make. You will have to visit your local Asian market for some of the ingredients. Vegetarians may substitute vegetable stock for the beef. ChupaNote : this was sooooo good! I'm going to make just the broth to use in my stir fries. Contributed to the FareShare Gazette by Chupa; 13 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; trace Fat (4.8% calories from fat); 3g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 1/2 Vegetable. * Exported from MasterCook * Kweperblatjang (Quince Chutney) Recipe By : Kook en Geniet Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds quinces -- (kwepers) 4 dried chillies -- (4 to 6) [gedroogte rissies] 3 pints vinegar -- (asyn) 1 cup sugar -- (1 to 2 cups) [suiker] 2 onions -- (uie) 1/2 garlic clove -- (huisie knoffel) 1 tablespoon ginger -- (fyn gemmer) 1 pound seeded raisins -- (ontpitte rosyne) [I think seedless raisins would be the way to go here rather than looking for ones that have been de-seeded.] 2 tablespoons salt -- (sout) I've also given the ingredients and method in Afrikaans here in case I've made a boo-boo and any of our members want to comment on my translation. <grin> Any of you who are familiar with Dutch should be able to have a fair bit of success with the translation, also. Peel and cut the quinces in slices. (Actually there is a typo in the book and it says to peel and cut the bananas in slices.) [Skil en sny die piesangs in skyfies.] Boil in the vinegar until soft then, using a ladle, push it through a sieve. [Kook dit in die asyn tot dit sag is, en vryf dit met 'n houtlepel deur 'n sif.] Chop the peppers, onion and the garlic finely; add to the vinegar-quince mixture and mix with all the other ingredients. [Kap die rissies, die uie en die knoffel fyn, voeg dit by die asyn- kwepermengsel en meng dit met al die ander bestanddele.] Simmer it about 30 minutes until it is thick enough. If necessary more vinegar can be added. [Kook dit ontrent 30 minute stadig tot dit dik genoeg is. Indien nodig, kan meer asyn bygevoeg word.] Bottle and seal while hot. [Bottel en verseel dit terwyl dit warm is.] From Kook en Geniet; Suid-Afrikaanse Kook- en Resepteboek deur S. J. A. De Villiers; 1962 edition. (Cook and Enjoy; South African Cook- and Recipe Book by S. J. A. De Villiers) MC format and translation by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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