Cooking With Indulgence

[The Albatross]

Teen on a missions trip came back with these, I confess I haven't made them yet but intend to. Super basic, we're going to supper to try these and some other recipes tonight.

2 Recipes of Zambian Staple Food:

Nshima

4 Cups Water
2 Cups plain corn meal
Method: Pour 4 cups of water into a medium size cooking pot. Heat the water for 3 - 4 minutes or until luke warm. Using one tablespoonful at a time, slowly sprinkle 3/4 cup of the corn meal into the pot while stirring continuosly with a cooking stick. Keep stirring slowly until the mixture begins to thicken and boil. Turn the heat to medium, cover the pot, and let simmer for 3 to 5 minutes.

Cautiously remove the top. Slowly, a little at a time, pour into the pot 1 and a quarter cups of corn meal and briskly stir with the cooking stick until smooth and thick. Stir vigorosly. Sprinkle a little more corn meal and stir if you desire the nshima to be thicker or less if you want softer nshima. Cover, turn the heat off and let nshima sit on the stove for another 2 to 3 minutes. Serves 4 people

Must always be served hot with a vegetable, bean, meat or fish dish or ndiwo.
Ndiwo ("Vegetables")
Servings: 4

Ingredients:
7 Cups or 1 lb. chopped collard greens
1 Large size chopped tomato
1 and a half Cups raw peanut powder
2 Cups water
1/2 Teaspoonful Arm and Hammer Pure Baking Soda
1/4 Teaspoonful salt

Cooking Instructions:
Pour 1 cup of water into medium size cooking pot. Add half a teaspoon of pure baking soda and stir until thoroughly dissolved. Place pot on burner on medium heat. Add 7 cups of chopped collard greens and the 1 chopped tomato. Cook on medium to high heat for 5 to 8 minutes. Add 1 and a half cups raw peanut powder, 1/4 teaspoon salt, and 1 cup of water. Stir thoroughly and lower the heat to below medium. Cover and simmer for 15 to 20 minutes stirring every 2 to 3 minutes to prevent bottom from burning. Serve hot with nshima.

 

[Whitneys story]

Good Grief I'm starving! Amethist I must be dingy I am not finding groups. Suggestions...Thanks & Hugs Whitney

 

[wirefencelady]

If desceription with some picture,that could be more nice.

 

[Froggie]

A Quebec favorite : Fruit Ketchup (a sort of a relish), makes about 7 pint size jars.

3 big blanched tomatoes
3 big peaches
3 big pears
3 big apples
3 big oignons
1 big green or red pepper
2 cups of sugar (white sugar)
1 3/4 cups of vinegar
2 tablespoons of picking spices

1. Take the blanched skin off the tomatoes, pare : peaches, pears, apples and oignons. Wash and clean out the pepper. Cut all ingredients to about 1 inch (2,5 cm) sizes

2. Put the sugar and vinegar in a BIG pot. Firmly tie the picking spices in a bag and add to mixture. Add all the ingredients together.

3. Bring to a boil at medium heat while stirring every once in a while. Reduce heat to simmer, leave covered during 1 1/2 to 2 hours - make sure the liquid becomes syrupy.

4. Put in sterilized jars, they will seal by it's own heat.

Great with meat pies, porc or beef.

 

[Anna]

Post your most delicious recipes here which you wish to share.

nom nom nom.


Spaghetti Bolgnese

INGREDIENTS- Serves 4
1 can of condensed tomato soup
Spaghetti
Salt
Pepper
Garlic cloves
Olive oil
Mixed herbs
Chives
Paprika
Curry powder
Red wine
300g of beef minced meat

Instructions

Boil the spaghetti in water with salt in it

Place a teaspoon of olive oil into a frying pan which is deep enough for sauces
Crush the garlic cloves into the pan using a garlic press
Place the minced meat into the frying pan
Spice well with paprika, curry powder and pepper.
Cook the meat until it is a dark brown
Add the can of CONDENSED tomato soup
Flavour the soup with, paprika, curry powder, mixed herbs, chives and pepper
Mix well
When the sauce thickens and bubbles turn heat down to minimum
Stir in a generous quantity of red wine
Let it simmer on a low heat until the spaghetti is finished

Serve with parmesan

YUM YUM YUM

 

[KP the nut]

Sour Cream Muffins

• 2 cups of flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 1/2 cup vegetable oil
• 1 cup sour cream
• 2 large eggs
• 2 medium mixing bowls
• Electric mixer
• Muffin tin
• Cupcake liners (optional)

Instructions
· Gather all your ingredients. Preheat oven to 375 degrees Fahreheit. Put the oven rack in the middle of the oven. Line the muffin tin with cupcake liners or grease each section.
· Mix the sugars, oil, eggs, vanilla and sour cream. In a medium-mixing bowl, add the sugars and oil. Beat until fluffy. Add the eggs, one at a time, and mix. Add the vanilla and mix. Fold in the sour cream.
· Sift the remaining dry ingredients. Sift together the flour, baking powder, baking soda, salt and cinnamon in a separate bowl.
· Add the flour mixture to the sour cream mixture. Blend the flour mixture into the sour cream mixture by hand. You only need 10 to 15 strokes, just enough to blend the liquid and dry mixtures
. Fill each muffin cup halfway with the batter. Sprinkle a combination of sugar and additional cinnamon on the top, if you wish. The batter makes 12 to 15 muffins. Bake the muffins for 20 minutes or until done (when tested with a toothpick).

 

[The Albatross]

3 big blanched tomatoes
3 big peaches
3 big pears
3 big apples
3 big oignons
1 big green or red pepper
2 cups of sugar (white sugar)
1 3/4 cups of vinegar
2 tablespoons of picking spices

Holy shit 2 cups of SUGAR? Ack. I want to experiment with this one. No way can I do that much sugar though. May try honey.

 

[The Albatross]

Eggplant Roll Ups

Serves 6

2 large eggplants, peeled and sliced lengthwise 1/2 inch thick
2-3 tbsp water
2 medium red bell peppers, seeded and coarsely chopped
1 medium onion, coarsely chopped
1 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic, chopped
8 oz baby spinach
1 tbsp no-salt seasoning, adjusted to taste (I used cumin, oregano and parsley)
2 cups no salt added or low-sodium pasta sauce, divided
6 oz non-dairy mozzarella-type cheese, divided (I used almond cheese instead)

Instructions:Preheat oven to 350°F. Lightly oil a non-stick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.

Heat 2 tablespoons water in a large pan, add the bell pepper, onion, celery, and garlic; sauté until just tender, adding more water if needed. Add the spinach and seasoning and cook until spinach is wilted.

Transfer to a mixing bowl. Mix in 2 to 3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up and place in a pan. Pour the remaining sauce over the eggplant rolls. Bake for 20-30 minutes, until heated through.

Recipe courtesy of Dr. Joel Fuhrman

 

[The Albatross]

Pumpkin Pound Cake With Maple Pecan Glaze
Cook Time: 1 hour, Total Time: 1 hour, 15 minutes
Ingredients:
· 3 cups all-purpose flour
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon ground ginger
· 1/4 teaspoon ground cloves or allspice
· 8 ounces butter (2 sticks)
· 1 cup granulated sugar
· 3/4 cup packed brown sugar
· 5 large eggs
· 1 can (15 ounces) solid pack pumpkin
· 1 1/2 teaspoons vanilla

Preparation: Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.
In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside. In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon into the prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center. Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze or dust with powdered sugar before serving.

Glaze
· 4 tablespoons unsalted butter
· 3 tablespoons maple syrup
· 3 tablespoons heavy whipping cream
· 1/2 cup confectioners' sugar
· 3 tablespoons pecan pieces (finely chopped pecans), optional

Maple Glaze:In a small saucepan, combine the butter, maple syrup, and cream; bring to a boil. Continue to boil for 1 minute. Remove from heat and sift the confectioners' sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans, if using. Drizzle over the cooled cake.

 

[amethist]

Spicy butternut squash and sweet potato soup.

Ingredients

1 small butternut squash, peeled, deseeded and chopped

2 medium sweet potatoes, peeled and cut in to chunks.

1 onion chopped

1 vegetable stock cube, dissolved in 900ml(11/2 pint) hot water

Half a teaspoon ground cumin

Half a tablespoon ground coriander

Salt and freshly ground black pepper

1 tablespoon of fresh chopped parsley, to garnish(I prefer it without the parsley)


Method

1. Peel the butternut squash and cut into chunks.

2. Peel and chop onion.

3. Put the butternut squash and onion into a large saucepan and add the stock and the spices

4. Bring to the boil, cover, then reduce the heat and simmer for about 20 minutes until the butternut squash is tender.

5. Transfer the soup to a liquidiser or food processor and blend until smooth.

6. Return to the saucepan and reheat gently. Season to taste, then serve garnished with the chopped parsley(you can serve without parsley, if you are not keen on it).

Freezing recommended. I usually make double then freeze half.

If you have any spare you can also add carrots to this recipe, I have used carrots a couple of times(usually when they have needed using up) and it tastes just as good.


Nice served with warm crusty bread.

 

[The Albatross]

This thread sort of fell by the wayside... but man I found the best chicken salad recipe... no egg, no mayo... super herby. Even my husband likes it. For Celiacs I substituted the Fish Sauce with gluten free soy sauce.

This is a really good spread for any bread, with veg as a scoop of chicken salad on lettuce leaves, or as a dip with chips (mine being gluten free):

Thai Ginger Chicken Salad

2 Chicken breasts (skinless) grilled or baked and whirled to fine chopped or minced in a food processor or ninja (I love my ninja)
1 Cup fresh basil leaves chopped
1 Cup cilantro chopped
2 cloves minced garlic
1 tablespoon lemon grass (I cheat and use minced frozen)
1/2 Cup fresh lime juice
2 tablespoons shallot onion minced or chopped fine
2-3 thai chiles (seeds in for medium, no seeds for mild) minced fine
1 tablespoon soy sauce (gluten free for celiacs)
1-2 tablespoon(s) sesame chili oil (1 for mild, two for medium)
2-3 tablespoons olive or flaxseed oil.


Blend chicken, herbs, shallot onion, thai chiles to consistency desired. Add other ingredients and fold in together in a bowl. Refrigerate for 2 hours (to set the herb flavor) and ready to serve.

My husband loves this recipe... I'm giving it to the Organic Cafe they're going to use this recipe after I brought Amy some to taste.

 

[KP the nut]

Yay, I baked my Christmas cake yesterday :angelic:. Marzipan will go on at the weekend and icing on Wednesday - a bit of a rush but :meh:.

This afternoon, I am popping to the supermarket to buy ingredients for snow covered earth squared, peppermint bark and other baking stuff. We will have goodies this year.