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Posts Tagged ‘garlic’

3 cups chicken broth
1/2 cup onion
2 cloves garlic
3/4 teaspoon ginger, minced
3/4 teaspoon cumin, ground
1/2 teaspoon coriander, ground
3/4 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups yellow lentils
4 1/2 tablespoons lime juice
1/2 teaspoon chili powder
1/2 red chili, whole
3 cups stock

Takes 2 1/2 hours to cook.

Heat the vegetable oil in a large pot over medium heat. Sweat the onions, garlic and ginger until soft, about 3 minutes.

Add the cumin, coriander, curry powder, turmeric, salt, pepper and yellow lentils and cook for 3 minutes.

Add the coconut milk, lime juice, red chilies, and stock. Bring to a boil and reduce heat.

Simmer for 30 to 35 minutes, or until the lentils are very soft. Puree the soup if you like it smooth.

Season with salt and pepper.

If soup is too thick, thin with a little more stock. Serve the soup into warm bowl and garnish with the Coriander Chutney.

Serves 4

Coriander Chutney – never made
1 1/4 cup coriander, rough chopped
juice of 2 limes (6 tablespoons)
1 cup shredded unsweetened coconut
1/4 cup cashews, toasted
1 clove garlic, minced
1 tablesppon ginger, minced
water to loosen
1 teaspoon salt

In a blender or food processor, combine the coriander, lime juice, coconut, cashews, garlic, ginger, salt and a couple tablespoons of water. Blend until smooth, loosening the mixture with more water if necessary. Use as a garnish for soup.

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Another yogurt dish that I’ve never tried with soy yogurt – probably because my oldest child is allergic to soy. This is delicious though and great served with cooked rice or pasta as a salad!

1 long seedless Cucumber, peeled and diced
3 cups Yogurt
¼ cup chopped Scallions or green onions
1 tablespoon chopped Fresh Mint
2 tablespoon chopped Fresh Dill
2 Cloves Garlic, peeled and crushed
1 teaspoon Salt
¼ teaspoon ground Pepper

1. In a serving bowl, combine cucumber, yogurt, scallions, mint, dill, and garlic. Mix thoroughly and season to taste with salt and pepper.
2. Refrigerate for at least 1 hour before serving.
3. Garnish with ½ t mint, 1 dried rosebud, and 2 T petals. Serve with bread as an appetizer.

Variation:
This may be transformed into a refreshing cold soup by adding 1 cup of cold water (or more to taste) and 2 or 3 ice cubes to the mixture.

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1 tablespoon Cumin Seeds
1 tablespoon Oil
2 tablespoon Cumin Seeds
½ teaspoon Black Peppercorns
4 Green Cardamom Pods
½ teaspoon Red Pepper Flakes
2 Garlic Cloves, Crushed
1 in piece Root Ginger, grated
1 teaspoon Ground Coriander
2 teaspoon Ground Cumin
½ teaspoon Salt
8 Chicken Pieces, such as thighs and drumsticks, skinned (We use drumsticks)
1 teaspoon Garam Masala

Serve with Cucumber Raita (to be posted later)

1. Dry roast 1 T of the cumin seeds for 5 minutes and then set aside.
2. Heat the oil in a large heavy-based saucepan and fry the remaining cumin seeds, black peppercorns and cardamoms for about 2-3 minutes.
3. Add the chillies, garlic and ginger and fry for about 2 minutes.
4. Add the ground coriander, ground cumin and salt and cook for a further 2-3 minutes.
5. Add the chicken. Cover and simmer for 20-25 minutes.
6. Add the garam masala and reserved toasted cumin seeds and cook for a further 5 minutes.

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2-3 garlic cloves, mashed
1 tablespoon lemon juice
1 teaspoon worcestershire sauce (contains wheat/gluten allergen I believe)
5 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 – 1 full tin anchovies (optional), I don’t use
1/2 cup grated parmeson cheese (I don’t use)

Place all ingredients in a jar and shake well.

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2 tablespoons olive oil
1 onion, diced
1 cup chopped green pepper
3 garlic cloves, chopped fine
1 1/2 teaspoons chili powder
1 1/2 teaspoon cumin ground
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon turmeric
1 can 14oz Stewed Tomatoes
1 can 14oz Kidney Beans (or 1 cup dried and soaked overnight)
1 tablespoon tomato paste
1/2 cup chicken or turkey stock, or water from cooked kidney beans
1 cup turkey or chicken meat, diced

1. In a large pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring for a minute or two more. Add more olive oil if needed.

2. Add tomatoes, beans, tomato paste, stock (or bean water) and bring to a boil.

3. Add the chili powder, cumin, red pepper flakes, oregano, salt, pepper, basil, and turmeric.

4.  Add cooked meat.

5. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

6. Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

Serve with shredded cheddar cheese, chopped red onion, and or sourcream.

Serve alone, over rice, or with corn bread.

Serves 4

Time Saving Tip
– Put bolded items (above) chili powder, cumin, red pepper flakes, oregano, salt, pepper, basil and turmeric in a small ziploc bag.

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Absolutely delicious served with Mint Sauce

1. Remove fat.
2. Put lots (10 cloves roughly chopped) of garlic in to holes in meat.
3. Rub olive oil all over skin.
4. Rub with salt and pepper.
5. Wrap in tin foil and place in roasting pan.
6. Bake at 350F for 3 hours or until done (4 hours).

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This is our absolute favourite marinade for salmon and prawns. I usually double the recipe in order to have enough marinade to coat the salmon pieces.

2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh ginger, grated
2 garlic cloves, crushed

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