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Posts Tagged ‘limes’

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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1 1/2 cup sugar (honey)
1 1/2 cup water
1 tablespoon finely grated lemon peel or lime peel
juice from 8 to 10 lemons or 10 limes
ice cubes
club soda (optional)

For Syrup
1. In to 1-quart pot, put sugar and water. Bring water to boil to dissolve sugar. Add lemon peel and boil to pasteurize. Cool.
2. When sugar, lemon-peel water is cool, add lemon juice. Refrigerate to make Lemonade or Limeade (instructions below).

For Lemonade
A. Into 12-ounce glass, over ice cubes, pour 1/4 cup of the lemon syrup. Add 3/4 cup cold water or club soda. Stir well to mix.

B. In 2 1/2 quart pitcher or container, combine half of the lemon syrup with 6 cups cold water. Pour over ice cubes. Refrigerate remaining lemon syrup.

For Limeade
A. Into each 12-ounce glass, over ice cubes, pour 1/4 cup of the lime syrup. Add 3/4 cup cold water or club soda. Stir well to mix.

B. In 2 1/2 quart pitcher or container, combine half of the lime syrup with 6 cups cold water. pour over ice cubes. Refrogerate remaining lime syrup.

Mama Bear’s Family
Our family uses 1 1/2 cup syrup to fill our jug which holds 7 cups of water.

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Juice from each of:
1 lemon (or use 3 tablespoons lemon juice)
1 lime (or use 2 tablespoons lime juice)
1 orange (or use 4 tablespoons orange juice)

2 tablespoons soy sauce
4 tablespoons olive oil
pinch of salt
1/2 teaspoon pepper
2 cloves garlic crushed
1 inch ginger, grated
1/2 teaspoon red pepper

Combine all ingredients and marinate salmon for 1 hour – no longer or salmon will start to cook. If salmon starts to turn pink, remove from marinate.

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Hamburger Kebabs
2 pounds lean twice-ground beef or 1 pound beef and 1 pound lamb shoulder
2 t Salt
2 eggs
1 t freshly ground Black Pepper
½ t Baking Soda
1 large Onion, peeled and finely grated

Chicken Kebabs
2 pounds ground Boneless Lean Chicken Breast
1 small Onion, peeled and grated
5 cloves Garlic, peeled and grated
1 t Salt
¼ C Olive Oil

For Cooking and Garnish:
½ C Sumac Powder
2 limes, cut in half
1 12-ounce package of Lavash Bread (optional)
12 flat 1-inch skewers

Baste:
2 T melted Butter (optional)
½ t Lime Juice

1. In a warm mixing bowl, combine meat or chicken and the rest of the kebab ingredients. Knead with your hands for about 5 minutes to form a paste that will adhere well to cooking skewers. Cover the paste and let stand for 15 minutes at room temperature.
2. Using damp hands, divide the meat paste into 12 equal parts about the size of oranges. Roll each into a sausage shape 5 inches long and mold it firmly around a flat, sword-like skewer. Cover and keep in a cool place.
3. Start charcoal at least 30 minutes before you want to cook and let it burn until the coals are glowing evenly. (You can use a hair dryer to speed up this process.)
4. For the baste, melt the butter in a small saucepan and add a pinch of salt and lime juice.
5. Arrange the skewers on the grill 3 inches above the coals (bricks make good platforms for grill use), keeping in mind that the ground meat should not touch the grill. After a few seconds, turn the meat gently to help it attach to the skewers and to prevent it from falling off.
6. Grill the meat 3 to 5 minutes on each side, and brush with baste just before removing from the grill. Avoid overcooking it. The meat should be seared on the outside, juicy and tender on the inside.
7. Spread lavash bread on a serving platter. Loosen the meat from the skewers and slide the meat off using another piece of bread. Arrange the meat on the bread, sprinkle with sumac or lime juice to taste, and cover meat with more lavash bread to keep it warm.
8. Serve immediately with rice, bread, fresh herbs, green onions, salad, yogurt and cucumbers, and pickles.

Legend
T = tablespoon
t = teaspoon
C = cup

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With the help of a knife, crack open each dried lime into halves and remove any seeds. Then place the dried limes in a food processor and grind. Transfer to an airtight jar and use as needed.

Note: Commercial Persian lime powder is bitter because the seeds are ground with the limes.

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