grains and beans!
couscous aux sept legumes
6 tbsp. butter/oil
1 onion, peeled and minced
pinch of saffron threads
1 small green cabbage, quartered
2 medium tomatoes
2 small chilies, seeded
salt and freshly ground black pepper
2 cups fine grain couscous
1 waxy potato, peeled and quartered
1 small eggplant, quartered
3-4 medium carrots, peeled and quartered
1 red bell pepper, seeded and quartered
1 white turnip, peeled and quartered
1 small butternut squash, peeled, seeded, and cut into 4 large chunks
2 small zucchini, quartered
1 cup canned chickpeas
1 cup chopped fresh cilantro
melt 4 tbsp. butter in a large pot over medium-high heat. add onion, saffron, cabbage,
tomatoes, chilies, 2 tsp. salt, and 1 tsp. pepper and cook, stirring often, for about 5 minutes.
add enough water to just cover vegetables. bring to a boil, then reduce heat to low, cover,
and simmer for 1 hour. meanwhile, place couccous in a bowl, add 6 cups cold water, and
soak for 10 minutes. drain and transfer to a large platter. allow to rest until all moisture
has been absorbed, about 10 minutes. use your fingers to separate couscous grains, breaking
up any lumps, then transfer to a large fine-mesh sieve or colander that can be suspended
in the pot over the vegetable mixture. set couscous aside. after the vegetable mixture has
simmered, add potatoes, eggplant, carrots, red peppers, turnips, and butternut squash.
suspend sieve with couscous in pot. so that all steam is forced through couscous, tightly
seal space between sieve and pot with aluminum foil. allow couscous to steam, uncovered,
for 20 minutes. using a large spoon, transfer coscous to same large platter. break up any more
lumps with your fingers, using a small amount of cold water if necessary. return couscous to
sieve and steam for 20 minutes more. trnasfer couscous to platter again, break up lumps,
then use a fork to mix in 1/2 cup vegetable cooking liquid and the remaining 2 tbsp. butter.
remove sieve from pot; add zucchini, chickpeas, and cilantro to veal mixture. return
couscous to sieve and place on top of pot, then reseal with aluminum foil and steam for a
final 20 minutes. remove pot from heat. transfer couscous to a serving platter and fluff with
a fork. mound couscous into a cone shape. place vegetables at the peak of the cone and
around the sides, alternating different colors. serve hot, with cooking liquid on the side.
*this is from my hopelessly gourmet friend..he is an amazing cook! the recipe originally
included veal, but it is just as awesome with when made with only vegetables.
spanish rice
1/2 cup onion, chopped
1/3 cup green pepper, chopped
2 cups cooked rice
2 cups hot water
2 (8-oz) cans tomato sauce
a tablespoon or two of oil
dash of salt, pepper, and mustard
saute onion and green pepper, then add rice and brown. add remaining ingredients, simmer for 5 minutes and serve.
rice with artichokes
6-8 servings of uncle ben's rice, cooked
4 green onions, chopped
1/2 green pepper, chopped
12 stuffed olives, sliced
2 (6-oz) jars marinated artichoke hearts
3/4 tsp. curry powder
1/3 cup nayonnaise
drain artichokes and slice in half. reserve liquid from one jar and combine with nayonnaise and curry powder. mix all ingredients and
chill. serve at room temperature. makes 6 to 8 servings.
christina's world-famous fried rice
cooked rice..you choose how much
a couple tablespoons of vegetable oil
1 egg (optional)
1 small onion, diced
1-2 carrots, shredded or chopped
soy sauce
teryaki sauce
the spices are your choice...
get a nice frying pan and scramble the egg in it. (be sure to use a little bit of oil!) when it is cooked, use a spatula to chop it up into
really small pieces. add the onion and carrots, cooking them until tender. then, add the cooked rice and mix the egg and veggies
throughout. press the rice down with the spatula, stirring it every so often. now add the soy sauce and teryaki sauce..make sure you
are stirring well so that the sauce goes around evenly. this is the basic recipe. after this, you can add all kinds of different
ingredients for different tastes. you can put a tablespoon or so of sugar or honey in for a sweeter taste, or curry and chili powder for a
stronger, hotter taste (i think this is the best kind.) you can also add whatever veggies you want...just cook them along with the
carrots and onions. this is great as a meal by itself but it's better with lumpia. so...here you go:
lumpia
stuffing (cook first):
a small amount of garlic
onions
potatoes, sliced into thin strips
celery
carrots
cabbage in thin strips
bean sprouts
pepper, salt, soy sauce to taste.
saute garlic in oil, add onions and stir. add carrots and potatoes.
when these are partly dark, add celery, cabbage, and bean sprouts.
stir until all are cooked. take from heat and drain. lay aside.
the wrappers are prepared as follows:
mix 1 cup flour, 1/3 cup corn starch, and 1 1/3 cups cold water to a creamy consistency. place an iron griddle over moderate heat and grease lightly with a paper napkin rubbed in shortening. apply mix to the griddle with a brush (a new brush used for interior painting is good..about 3" wide.) "paint" the liquid onto the griddle with about four brush strokes. if holes appear, you can fill them in with dabs of the brush. when edges curl upward, turn it over and cook the other side. when it is cooked, remove from griddle and wrap ingredients in it at once, seal at the end. these will be round..about 1/4 inch in diameter and 4 inches long. now, put them on a baking sheet and cook them in the oven to make them crisp. after baking, if you wish, you can
fry them as well.
*this is the real deal filipino recipe..straight from grandma.
tasty good rice pudding
2 cups skim milk
3 tablespoons raw long-grain rice
3 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon
nutmeg
1/8 teaspoon cinnamon
1/4 cup raisins, if you want
preheat oven
to 325 degrees. mix all ingredients together and place in a 1-quart ovenproof casserole
dish. bake uncovered for 2 to 2 1/4 hours or until rice is tender, occasionally stirring the
surface skin into the pudding as it forms. serve warm or cold..it's good either way.
*
makes about 4-6 servings.
vegan gumbo
12 cups of water
6 teaspoons vegetable bouillon
4 tomatoes
1/2 cup corn
1 onion, diced
1 piece of celery, diced
1/4 cup rice
1/8 teaspoon tabasco sauce (optional)
1 cup cabbage (optional)
put all ingredients in a large pot and bring to a boil.
cover and let it simmer for 20 minutes or so. this is another recipe where you can put
most anything you want in it..very much up to you.
seasoned black-eyed peas
1 pound dried black-eyed peas
2 medium onions, chopped
2 stalks celery, chopped
1 small bay leaf
1 clove garlic, chopped
1 red pepper pod
1 6-ounce can tomato paste
water
salt and pepper
wash the peas and let them soak for about 45 minutes. drain. pour in just enough fresh water to cover the peas, and add the
remaining ingredients. bring to a boil. reduce heat, cover, and simmer until tender..about 3 hours.
**this makes a whole mess of black-eyed peas..16 servings or so. perfect for potlucks : )
black bean dip
2 cups black beans, cooked or canned
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. powdered cumin
2 tbsp. lemon juice
put everything in a blender on high speed until smooth. (you might want to stop the blender every so often and stir with a spoon..it
gives it a more uniform consistency.) after it's blended, put it in a bowl and serve it with pitas, tortilla chips, veggies, or anything else
you could think of.
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