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FareShare Gazette Recipes -- October 2003 - S's
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* Exported from MasterCook *
Salmon Lasagna with Roasted Pepper Sauce
Recipe By :Cooking at a Glance - Pasta
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces skinless fresh or frozen salmon fillets
or two 6-1/8-ounce cans boneless,
skinless salmon,
drained and broken up
2 large red sweet peppers
1/3 cup Pesto (commercial or homemade)
9 dried lasagna noodles
1/2 cup dairy sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 beaten egg
1 cup ricotta cheese
1 8 ounce package cream cheese, softened
Thaw salmon, if frozen. Halve the red sweet peppers; remove stems,
seeds, and membranes. Place peppers, cut-sides down, on a foil-
lined baking sheet. Bake in a preheated 425 degrees oven for 20-25
minutes, or till skins are blistered and dark. Remove from baking
sheet. Immediately place in a paper bag. Close bag; let stand about
30 minutes to steam the peppers so skins peel away more easily.
(Or, place the bag in the freezer for 5-10 minutes.) Using a sharp
knife, remove the skin from the peppers, pulling it off in strips.
Discard skins. Reduce oven temperature to 375 degrees.
Meanwhile, prepare pesto as directed. Set aside. If using fresh or
thawed frozen salmon fillets, in a large skillet bring about 1 1/2
cups water to boiling. Meanwhile, measure the thickness of the
salmon fillets. Add salmon to skillet. Return just to boiling and
reduce heat. Cover and simmer for 4-6 minutes per 1/2 inch thickness.
Drain, discarding cooking liquid. Use a fork to break fish into bite-
size pieces. Set aside.
In a large saucepan or pasta pot bring 3 quarts water to boiling.
Add pasta. Reduce heat slightly. Boil, uncovered, for 10-12 minutes,
or till al dente, stirring occasionally. (Or, cook according to
package directions.) Immediately drain. Rinse with cold water; drain
again.
In a food processor bowl or blender container, process or blend the
roasted peppers till nearly smooth. Add sour cream, flour, salt, and
pepper. Process or blend till combined. Set aside.
In a medium mixing bowl combine egg, ricotta cheese, and cream cheese.
Stir in pesto and cooked or canned salmon.
TO ASSEMBLE: Lightly grease a 2 quart rectangular baking dish. Arrange
3 of the noodles in the bottom of the dish. Spread with one third
(about 1 1/4 cups) of the cheese mixture. Repeat layers twice.
Carefully spread roasted red pepper mixture over the top layer.
TO SERVE: Bake, uncovered, in a 375 degrees oven for 30-35 minutes, or
till heated through. Let stand for 10 minutes before serving.
Pesto:
Source: Cooking at a Glance - Pasta
Makes 3/4 cup
A little pesto has a lot of flavor, so for a simple side dish, plan on
using about 1/4 cup of pesto tossed with 4 ounces dried or 8 ounces
fresh pasta, cooked and drained.
1 1/2 cups firmly packed fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/4 cup pine nuts or slivered almonds
1 large clove garlic, sliced
1/8 teaspoon salt
1/4 cup olive oil
In a food processor bowl or blender container combine basil, Parmesan
cheese, Romano cheese, pine nuts or almonds, garlic, and salt. Pour in
olive oil or cooking oil. Cover and process or blend with several
on/off turns till a purée forms, stopping the machine several times and
cleaning the sides with a rubber spatula.
Store any remaining pesto in 1/4-cup portions, wrapped and frozen for
up to 1 year or refrigerated for up to 2 days. Before using, bring to
room temperature.
Contributed to the FareShare Gazette by Art 22 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 57 Calories; 4g Fat (63.1% calories
from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 93mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat;
1/2 Fat.
* Exported from MasterCook *
Sausage Hash
Recipe By :Virginia Krites, Cridersville, OH
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bulk pork sausage
1 medium onion -- chopped
2 medium carrots -- grated
1 medium green pepper -- chopped
3 cups cooked potatoes -- diced
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet over Medium heat, brown the sausage. Add onion, carrots and
green pepper; cook until tender. Stir in potatoes, salt and pepper. Reduce
heat; cook and stir for 20 minutes or until lightly browned and heated
through.
Source: "Taste of Home Magazine, April/May '98 p. 53"
S(mastercook formatting by): "bobbi744@comcast.net"
NOTES : "We always have plenty of pork sausage around so when I need a
quick supper, I use this handy recipe," relates Virginia. "The colorful
vegetables give this dish a perky look to match its flavor."
Bobbie's Note: Very good, but next time I would use a few less potatoes. I
used Southern Style frozen hash browns (small cubes).
Contributed to the FareShare Gazette by Bobbie; 01 October 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 23 Calories; trace Fat (4.0% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
187mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.
* Exported from MasterCook *
Savory Garlic Ginger Chickpea Fritters with Thai Peanut Sauce
Recipe By :Jaquetta
Serving Size : 0 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can chickpeas
1 teaspoon ginger
1/2 teaspoon finely minced or crushed garlic
1/4 cup finely chopped green onion
1/2 small to medium ripe lime, juice only
Salt, cayenne pepper, and cumin to taste
2 Tablespoons Consorzio mango salad dressing -- (2 to 3)
OR mango chutney
2 Tablespoons flour (up to 3) -- Enough to bind and
thicken
**Peanut Sauce**
4 tablespoons Chunky or smooth peanut butter
2 tablespoons coconut milk
A little bit of mint if you'd like -- same
goes for a
1 dash chili oil
Drain your chickpeas then mash the them with a fork in a large bowl and
add the minced ginger and garlic (you can use more or less of both
depending on how strong you like your flavors, same goes for the spices).
Next add the salt and spices along with the mango dressing and lime juice.
Now add enough flour so that the mixture sticks together when you remove
the fork, but not so much that it gets too gluey or doughy. Make it sure
it's all mixed well.
Heat a couple tablespoons of olive oil in a nonstick pan on medium heat
and put tablespoon of the chickpea mixture in the pan and press it down
with your spatula so it takes on patty form. Be sure to turn the fritters
often and raise the heat once they begin to look cooked. This will give
them a nice a nice slightly crispy outside and chewier inside.
*For added texture and crunch, cornmeal or a grind of roasted pistachios
or walnuts are also nice to sprinkle on the fritters while they're frying
For the peanut sauce, simply combine your peanut butter, coconut milk,
mint, and chili oil and microwave or heat on the stove top until smooth
and creamy.
Source: "www.vegfamily.com"
NOTES : Serve over couscous or rice and top them with a bit of peanut
sauce. They're great as an entree with or as an appetizer with
simply the peanut sauce. They're also really good the second day
cold!
Contributed to the FareShare Gazette by Chupa 28 October 2003
www.fareshare.net
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Per Serving (excluding unknown items): 803 Calories; 19g Fat (21.0% calories
from fat); 39g Protein; 124g Carbohydrate; 36g Dietary Fiber; 0mg Cholesterol;
53mg Sodium. Exchanges: 8 Grain(Starch); 2 Lean Meat; 0 Fruit; 2 1/2 Fat.
* Exported from MasterCook *
Seafood Lasagna
Recipe By :Elena Hansen *
Serving Size : 12 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 green onion -- finely chopped
2 tablespoons vegetable oil
2 tablespoons butter or margarine
1/2 cup butter or margarine
1/2 cup chicken broth
1 8 ounce bottle clam juice
1 pound bay scallops
1 pound uncooked small shrimp -- peeled and deveined
1 8 ounce package imitation crabmeat -- chopped
1/4 teaspoon white pepper -- divided
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1/2 cup Parmesan cheese -- divided
9 lasagna noodles -- cooked and drained
* Grand Prize Winner in Catch of the Day contest from Elena Hansen,
Ruidoso, New Mexico
In a large skillet, sauté onion in oil and 2 tablespoons butter until
tender. Stir in broth and clam juice; bring to a boil. Add the scallops,
shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat;
simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops
are firm and opaque, stirring gently.
Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan, melt the remaining butter; stir in flour until smooth.
Combine milk and reserved cooking liquid; gradually add to the saucepan.
Add salt and remaining pepper. Bring to boil; cook and stir for 2 minutes or
until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan
cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13x9x2" baking dish. Top with
three noodles; spread with half of the seafood mixture and 1 1/4 cups sauce.
Repeat layers. Top with remaining noodles, sauce and Parmesan.
Bake, uncovered, at 350 F. for 35-40 minutes or
until golden brown. Let stand for 15 minutes before cutting.
Source: "Taste of Home Magazine, Feb-Mar, 2002, p. 26"
S(mastercook formatting by): "bobbie"
Contributed to the FareShare Gazette by Bobbie 23 October 2003
www.fareshare.net
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Per Serving (excluding unknown items): 507 Calories; 23g Fat (40.4% calories
from fat); 18g Protein; 57g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol;
444mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable;
0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Sour Cherry Jelly (Liquid Pectin)
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 3/8 lb (2 kg) sour cherries
1/2 cup (125 ml) water
1 Tbsp (15 ml) bottled lemon juice
7 cups (1750 ml) granulated sugar
2 pouches (170 ml) BERNARDIN Liquid Pectin
For the best possible results - use only fully ripe fruit, exact
measures of ingredients indicated and add ingredients in order
specified. Combine fruit and sugar, boil hard 1 minute and then stir
in liquid pectin.
Wash, stem, pit and pulse cherries in a food processor or finely chop.
Combine with water in a stainless steel saucepan and bring to a boil.
Reduce heat, cover and boil gently 10 minutes. Remove from heat.
Pour prepared cherry mixture into dampened Jelly Bag or cheese cloth-
lined sieve suspended over a deep container. Let drip to collect
juice. For quicker results, squeeze bag; juice maybe cloudy.
Place 7 clean 250 or 236 ml mason jars in a boiling water canner; fill
with water, cover and boil hard 10 minutes* to sterilize jars. Boil
lids 5 minutes--not longer--to soften sealing compound. Keep jars and
lids in hot water until ready to use.
Measure 31/2 cups (875 ml) cherry juice into a large, deep stainless
steel saucepan. Stir in sugar. Over high heat, bring mixture to a full
rolling boil. Stirring constantly, boil hard 1 minute. Remove from heat.
Immediately stir in Liquid Pectin, mixing well. Skim foam.
Pour jelly into hot sterilized jars to within 1/2 inch (0.5 cm) of top
rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe
jar rims removing any stickiness. Center lids on jars; apply screw
bands securely until fingertip tight. Do not overtighten. Place jars in
canner.
Cover canner; return water to a boil. At altitudes up to 1000 ft (305m),
process -boil filled jars- 5 minutes.* Remove jars without tilting. Cool
upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After
cooling check jar seals. Sealed lids curve downward. Remove screw bands;
wipe and dry bands and jars. Store screw bands separately or replace
loosely on jars, as desired. Label and store in a cool, dark place.
Makes about 7-250 or 236 ml jars
Source: http://www.homecanning.com
*At altitudes higher than 1,000 ft (305 m) increase processing time.
Art's Addition: Be sure to adjust your processing time according to
altitude. Most charts are calculated to altitudes of
1,000 feet or less. You must increase the processing
time by five minutes for altitudes of 1,000 to 3,000
feet, ten minutes for 3,001 to 6,000-feet, fifteen
minutes for altitudes of 6,001 to 8,000-feet etc.
Contributed to the FareShare Gazette by Dee 14 October 2003
www.fareshare.net
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
* Exported from MasterCook *
South African Pumpkin Fritters
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup canned pumpkin
1 large egg
2 tablespoons granulated sugar
2 tablespoons golden brown sugar
1/4 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice
3 tablespoons butter for frying
Cinnamon Sugar:
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Fritters: In a large bowl, use a whisk to mix pumpkin, egg, granulated sugar
and golden brown sugar. Sift flour, baking powder, salt and spice into batter,
use whisk to stir until blended.
Cinnamon sugar: In a small bowl, stir sugar with cinnamon.
Preparation: In a 13-inch griddle, heat butter over medium heat until bubbly.
Fry tablespoons of pumpkin batter. Turn and fry until the mini-pancakes bounce
back when lightly pressed. Toss pumpkin fritters gently in cinnamon sugar.
Hint: Serve with orange slices.
Source: "http://www.seasonedwithlove.com"
Yield: "12 fritters"
NOTES : Fritters are a favorite snack in South Africa and are well suited
to breakfast. They are traditionally fried in oil, however,
butter adds a crispy crust which is enhanced by cinnamon sugar.
Contributed to the FareShare Gazette by Chupa 29 October 2003
www.fareshare.net
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Per Serving (excluding unknown items): 68 Calories; trace Fat (6.1% calories
from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol;
91mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat;
1/2 Other Carbohydrates.
* Exported from MasterCook *
South African Sweet Potato Fritters
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Peanut oil for frying
1 pound sweet potatoes -- peeled and cut in
1/2-inch pieces
boiling water
1/2 cup flour
1 egg -- beaten
Salt and freshly ground black pepper -- to taste
In a heavy saucepan or deep-fryer, heat about 2 inches of oil to 375°.
Grate the sweet potatoes into medium-sized bowl; cover them with boiling
water and let them stand for 15 minutes. Drain off the water and slowly
add the flour, egg, salt and pepper, stirring to make sure that they are
well mixed. You should have a thick paste that will hold its shape when
picked up in a tablespoon. If the mixture is too thick, add a bit of warm
water. If it is too thin, add a bit more flour.
Drop the mixture, a few tablespoons at a time, into the hot oil and cook
the fritters for 3 to 5 minutes, or until they float to the surface,
turning them once to make sure that they are slightly browned on each
side. Drain on absorbent paper and serve hot.
Source: "Adapted from a recipe by Elizabeth Softky from The
Washington Post 12/20/95"
NOTES : Author's Note: The sweet potato fritters that begin this night's
menu are a South African invention. They, like variations of this
dish throughout the continent, combine the sweet potato, a New
World tuber, with an African culinary technique.
One of the tricks to great fritters is to use clean oil and to
make sure that the oil is hot enough before beginning. These
fritters can be accompanied by a spicy hot sauce when served as an
appetizer course. Alternatively, they can be lightly dusted with
sugar and served as a dessert.
Contributed to the FareShare Gazette by Chupa 30 October 2003
www.fareshare.net
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Per Serving (excluding unknown items): 106 Calories; 1g Fat (8.5% calories
from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol;
17mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.
* Exported from MasterCook *
Southern Bean Bake
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 15 ounce can kidney beans -- rinsed and drained
1 15 ounce can great Northern beans -- rinsed and drained
1 14 1/2 ounce can stewed tomatoes -- undrained
1/2 cup salsa
1/4 cup catsup
1 1/2 cups Bisquick® baking mix -- (original)
1/2 cup yellow cornmeal
2/3 cup milk
1 tablespoon butter or margarine -- softened
4 medium green onions -- sliced (1/4 cup)
Heat oven to 425 F. Heat beans, tomatoes, salsa and catsup to boiling in 2
quart saucepan, stirring occasionally; remove from heat. pour into
ungreased 2 quart casseroles.
Stir remaining ingredients until soft dough forms; beat 20 strokes. Drop
dough by spoonfuls onto bean mixture; spread to edge of casserole.
Bake uncovered 20-25 minutes or until golden brown.
Source: "Better Crocker #117, Bisquick Easy Suppers, October 2001, p. 68"
S(MC formatting by): "bobbie"
Start to Finish Time: "0:40"
T(Baking Time): "0:25"
Serving Ideas : Serve-With: Make a weekday Southwest fiesta by serving
this tasty dish with a side of fiery salsa, sour cream and chopped green
chilies.
NOTES : Substitution: No green onions on hand? You can use 1/4 cup
chopped yellow or white onions instead.
Contributed to the FareShare Gazette by Bobbie 05 October 2003.
www.fareshare.net
Art's Note: Very interesting!
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 711 Calories; 9g Fat (10.6% calories
from fat); 37g Protein; 125g Carbohydrate; 35g Dietary Fiber; 9mg Cholesterol;
642mg Sodium. Exchanges: 7 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable;
0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Spiced Fruit Kabob
Recipe By :Steam Cuisine by Jenny Stacey
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 pitted prunes
12 dried apricots
8 pieces dried mango
8 dried apple rings
1 medium orange -- juice of
2 tablespoons orange liqueur -- (25 mL)
or sweetened orange juice
1 teaspoon ground cinnamon -- (5 mL)
1 pinch ground nutmeg
4 whole cloves
**Sauce**
1/3 cup cream cheese -- (75 mL)
1/2 cup plain yogurt -- (100 mL)
1 tablespoon liquid honey -- (15 mL)
Place all of the fruit in a shallow glass dish.
Mix the juice of the orange, liqueur or sweetened orange juice and the
spices; pour over fruits. Cover and leave to macerate (like marinate
but for fruit instead of meat) for 1 hour, turning occasionally.
Remove the fruit and reserve the liquid.
Thread the fruit onto four wooden skewers that have been cut in half (or
you can use short ones). Place in a steamer over boiling water; cover
with a tight-fitting lid and steam for 10 minutes.
Meanwhile mix the reserved liquid with the cream cheese, yogurt and
honey.
Remove the skewers from the steamer and serve with the sauce.
Description : "Dried fruits have an intense flavor and take on other
flavors such as orange and alcohol with wonderful results. Serving them as
kabobs makes them even more tempting.
From Steam Cuisine by Jenny Stacey; Firefly Books Ltd., 3680 Victoria Park
Avenue, Willowdale, Ontario M2H 3K1, Canada; 1999.
ISBN 1-55209-403-0
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie 10-03-2003
www.fareshare.net
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Per Serving (excluding unknown items): 1058 Calories; 10g Fat (7.5% calories
from fat); 17g Protein; 249g Carbohydrate; 36g Dietary Fiber; 25mg Cholesterol;
110mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 16 Fruit; 0 Non-Fat
Milk; 1 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Spicy Pork Chili
Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Garlic Pork Roast (shredded), thawed if frozen
2 cups hot salsa -- or medium
1 tsp. chili powder -- (1 to 2)
1 15 ounces can pinto beans -- rinsed and drained
1/2 cup shredded Colby-Monterey Jack cheese, (2 ounces)
4 medium green onions -- sliced (1/4 cup)
Sour cream -- if desired
Mix all ingredients except cheese, onions and sour cream in 3 quart
saucepan. Heat to boiling; reduce heat. Cover and simmer about 10 minutes
until hot.
Sprinkle each serving with cheese and onions. Top with sour cream.
Source: "Betty Crocker® Booklet # 159, Slow Cooker Meals, February
2000, p. 84"
S(MC formatting by): "bobbie"
Start to Finish Time: "0:20"
T(Cooking Time): "0:15"
Serving Ideas : Enjoy this zesty chili with thick wedges of corn bread.
NOTES : Substitution: Any beans will do! Try kidney, black or cannellini
beans.
Contributed to the FareShare Gazette by Bobbie; 03 October 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 368 Calories; 1g Fat (3.2% calories
from fat); 23g Protein; 69g Carbohydrate; 27g Dietary Fiber; 0mg Cholesterol;
19mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fat.
* Exported from MasterCook *
Split Pea Fritters (Meenakshi Vada)
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow split peas
3 cups hot water
1 1 inch piece fresh ginger -- peeled and roughly chopped
2 fresh hot green chilies -- roughly chopped
2 teaspoons all-purpose flour
1 teaspoon salt
2 tablespoons water
1/2 cup chopped shallots
1/2 cup finely chopped toasted cashew nuts
1/4 cup finely chopped fresh cilantro
12 curry leaves -- or 24 dried, finely shredded
vegetable oil for deep frying
Pick over peas, removing any stones or misshapen or discolored peas. Place
in a bowl and add the hot water. Soak for 3 hours, then drain. Transfer
the peas to a food processor or blender. Add the ginger, chilies, flour and
salt and process until the peas are pureed, add the 2 tablespoons of water
during the processing. The mixture should be neither too coarse nor too
smooth, with a texture similar to that of cooked hot breakfast cereal or
cooked polenta
Transfer the batter to a bowl and fold in the shallots, cashew nuts,
cilantro, and kari leaves, if using. Check the seasonings, adding more
salt if necessary.
In a deep fryer or large frying pan, pour in oil to a depth of 1 1/2 inches
and heat to 375?. Meanwhile, spread a piece of plastic wrap about 10 inches
long on a work surface. Scoop out heaping tablespoons of batter and place
them on the plastic wrap 2 inches apart. light press each portion of batter
to form a patty.
When the oil is ready, using a spatula, gently slip the patties, one at a
time, into the oil. Cook only as many patties at one time as will fit
comfortably in a single layer. Fry, turning frequently, until both sides
are browned, about 5 minutes. Using a slotted spoon, transfer to paper
towels to drain. If serving them hot, keep them warm in a low oven while
making the remaining fritters. Serve hot or at room temperature or with
spicy sauce.
Cuisine: "Indian Food"
Contributed to the FareShare Gazette by Jennie 08 October 2003.
www.fareshare.net
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* Exported from MasterCook *
Split Pea Fritters in Spicy Sauce (Pakode ki Bhaji)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup vegetable oil
2 yellow onions -- sliced
1 teaspoon cumin seeds
1 tablespoon peeled and grated fresh ginger
1 tablespoon ground coriander
1 teaspoon minced garlic
1/2 teaspoon ground turmeric
2 tomatoes -- chopped
3 cups water
1/2 recipe Fragrant Fresh Split Pea Fritters with
Cashew Nuts
1 teaspoon garam masala
2 tablespoons chopped fresh cilantro
In a large frying pan over medium-high heat, warm the oil. When hot, add
the onion and cumin and cook, stirring occasionally, until the onions are
light brown, about 7 minutes.
Add the ginger, ground coriander, garlic and turmeric. Let the spices
sizzle for a few seconds.
Add the tomatoes and 2 cups of the water and bring to a boil over high
heat. Reduce the heat to low, cover, and cook until the sauce has the
consistency of light cream, about 10 minutes. Add the split pea fritters
and the remaining 1 cup water. Mix well, re-cover, and simmer for 10
minutes longer to blend the flavors. Sprinkle with garam masala and
cilantro and serve at once.
Cuisine: "Indian Food"
Serving Ideas : Serve with a rice dish, a stir fried vegetable, and salad.
NOTES : This dish was originally created to use up split pea fritters,
but the new invention was so tasty that Indian cooks began making the
fritters just for this dish. Pakode ki bhaji really benefits from keeping.
The fritters slowly soak up sauce and turn even more flavorful, moist and
plump. To hasten the process, presoak the fritters in hot water for five
minutes before adding them to the sauce.
Contributed to the FareShare Gazette by Jennie 09 October 2003
www.fareshare.net
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* Exported from MasterCook *
Steamed Mussels with Garlic, Sausage and Sun-Dried Tomatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce olive oil
2 tablespoons sweet onions, chopped
2 tablespoons garlic, chopped
8 ounces sausage, fully cooked and diced 1/4"
4 ounces sun-dried tomatoes, reconstituted
in part the white wine below and julienned
2 pounds mussels, cleaned
8 ounces white wine
4 ounces butter
salt and pepper, to taste
Heat a large sauté pan or wok over medium-high heat. Add oil and sauté
onions, garlic and sausage. Add sun-dried tomatoes and mussels.
Add white wine and butter, and cover; steam mussels 1-2 minutes,
until all the shells open. Discard any that do not open.
Season to taste with salt and pepper.
Contributed to the FareShare Gazette by Art 16 October 2003
www.fareshare.net
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