Your favorite recipe

[antonyh]

I am seeking to expand my cooking ability and wanted to see if we could each share our favorite recipes. Here is a recipe my partner and I love to make as we pursue our dangerous lifestyle together. I'll give you the original and then I'll tell you how we altered it.

Curried Chickpeas and Kale

2 tablespoons ghee or vegetable oil
1 1/2 cups chopped onion
4 cloves garlic, minced
1/2 teaspoon cumin seeds
3 cups chopped kale
1 1/2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas (about two cans)
1 cup chopped tomato
1/4 teaspoon salt, or to taste

1. In a 2-quart saucepan, heat the ghee or oil over medium-high heat. Add the onions, garlic, and cumin; cook, stirring, until softened, about 2 minutes. Add the kale; cook, stirring, until softened, about 2 minutes.

2. Stir in the curry, ginger, and coriander until absorbed. Stir in the broth and bring to a boil.

3. Add the chickpeas, tomatoes, and salt; bring to a boil.

4. Reduce heat and simmer, uncovered, 25 minutes.

Here are my variations:

1. I use three tablespoons of Olive Oil
2. I like to substitute a 10-ounce package of frozen chopped spinach for the kale.
3. Instead of the tomato, I add three tablespoons of tomato paste at the end of the cooking. It really makes the recipe rich. You just have to be careful that the tomato paste does not burn.

And if you're all really good and share your grandmother's secret recipe, I will give you my Basil Marinara recipe as well :D

[Zerbie]

That looks wonderful!!!!!

I used to make something not dissimilar, but far more bland, and douse it with salt - I will surely try this!!! (I used to sear kale in some onions and garlic & olive oil, then toss in some chickpeas, and then use the oily salty garlicky chickpea-kale mixture as a pasta topping - it's a bit dry and bland tho.) Yours is definitely better!!

We started a recipe thread once a LONG time ago. I posted my fave salad recipe on there: it's an avocado-kiwi salad also with cuke, celery, boston lettuce - if I can find where I posted it, I'll bump it. It's a light refreshing salad that, with the right dressing (must be light or the dressing with overpower the salad,) inevitably gets raves.

:)

[antonyh]

That looks wonderful!!!!!

I used to make something not dissimilar, but far more bland, and douse it with salt - I will surely try this!!! (I used to sear kale in some onions and garlic & olive oil, then toss in some chickpeas, and then use the oily salty garlicky chickpea-kale mixture as a pasta topping - it's a bit dry and bland tho.) Yours is definitely better!!

We started a recipe thread once a LONG time ago. I posted my fave salad recipe on there: it's an avocado-kiwi salad also with cuke, celery, boston lettuce - if I can find where I posted it, I'll bump it. It's a light refreshing salad that, with the right dressing (must be light or the dressing with overpower the salad,) inevitably gets raves.

:)

The salad sounds really good. I hope you can find the recipe.

[kimmyd]

I am seeking to expand my cooking ability and wanted to see if we could each share our favorite recipes. Here is a recipe my partner and I love to make as we pursue our dangerous lifestyle together. I'll give you the original and then I'll tell you how we altered it.

Curried Chickpeas and Kale

2 tablespoons ghee or vegetable oil
1 1/2 cups chopped onion
4 cloves garlic, minced
1/2 teaspoon cumin seeds
3 cups chopped kale
1 1/2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas (about two cans)
1 cup chopped tomato
1/4 teaspoon salt, or to taste

1. In a 2-quart saucepan, heat the ghee or oil over medium-high heat. Add the onions, garlic, and cumin; cook, stirring, until softened, about 2 minutes. Add the kale; cook, stirring, until softened, about 2 minutes.

2. Stir in the curry, ginger, and coriander until absorbed. Stir in the broth and bring to a boil.

3. Add the chickpeas, tomatoes, and salt; bring to a boil.

4. Reduce heat and simmer, uncovered, 25 minutes.

Here are my variations:

1. I use three tablespoons of Olive Oil
2. I like to substitute a 10-ounce package of frozen chopped spinach for the kale.
3. Instead of the tomato, I add three tablespoons of tomato paste at the end of the cooking. It really makes the recipe rich. You just have to be careful that the tomato paste does not burn.

And if you're all really good and share your grandmother's secret recipe, I will give you my Basil Marinara recipe as well :D


My favorite recipe involves anything I didn't have to make.

Except, maybe, cereal and milk. Very little prep and cleanup time. ;P

[Zerbie]

Yeah... we DEFINATELY need a Soulforce picnic. How about we all meet at Pablo's house in the mountains in.. July?


:lol: Does Pablo know he's hosting? :lol:

Sounds fine by me - I'd love to go to Colorado in July and get out of the deadly heat. Let's plan on it - shall we tell Pablo we're coming, or just descend on him as a surprise party? :lol:


The salad sounds really good. I hope you can find the recipe.

Found it and bumped it last night - it's in the winter recipes thread.

[paul]

Gee, I have so many I like. As an organic farmer, I'm a bit of a fanatic about good food, both healthy and tasty.

Mango Salsa (can be used if your a vegitarian and is wonderful on grilled salmon).

Okay, this is my own, so I dont really use measurements, you kinda have to go by feel, but you can't ruin it, it's really easy.

1 ripe mango
2 real tomatos (try a farmers market)
1 orange or yellow sweet bell pepper
2 cloves of garlic
1 sweet onion
2 fresh limes
cilantro to taste
a couple of hot peppers if you like some kick
sea salt and fresh ground pepper to taste.

chop the big stuff into 1/4 inch squares. juice the limes, pulp and all, then refrigerate for 24 hours to let the flavors meld. The stuff is addictive on totilla chips too.
paul

[andrewlittle]

Ingredients:
1 head of cabbage - cut into 6 to eight wedges (if you really have an abundance of cabbage, and really like it, use two smallish heads).
1 hunk of turkey ham (don't know the weight, but looks like about the size of a small melon) cut into bite-size pieces. If you want to be a real pig - oh, I mean eat real pig - use a half a ham, instead. The amount of meat isn't really important except to you.
1 carton of natural chicken stock (really good stuff).
1 large sweet onion - quartered and then sliced.
4 healthy sized cloves of garlic (cloves not whole heads of garlic), or more or less according to how well you like garlic - chopped coarsely. You could substitute a level tablespoon from a jar of chopped garlic, or two teaspoons from a jar of crushed garlic.
1 1/2 pounds of fresh green beans (or frozen if fresh not available) - tips cut off and cut into bite-sized pieces.
2 lbs of red skin potatoes (unless you really love potatoes or want to feed an army, then use three pounds) cut into bite-size pieces.
1 secret ingredient - actually, seafood blackening spices - add to taste - start with 1 tablespoon and keep tasting (I like Paul Prudhomes (sp?) best, but any kind that contains cayenne pepper).
1 tablespoon of basil, if you like basil.
2 tablespoon of parsley.

Prepare all ingredients, but cut the potatoes last so they don't start to turn brown. Put the potatoes into enough water to cover them, in a large pot (11-12" in diameter and 4" deep or deeper) and bring to a boil. Reduce heat to medium (strong simmer), and add chicken stock, ham, beans (unless frozen), onions and garlic and stir well. Add enough water to just cover all ingredients and add the blackening spice and other seasonings.

Cook about 20 minutes, or until potatoes are just starting to get soft. Taste the broth. Add salt and pepper to taste, and more blackening to get the spiciness you want (add about one teaspoon per time, stir in well, and taste again.) Once you have the broth tasting good, stir in the beans (if you're using frozen), place the cabbage on top of the other ingredients and cover with tight lid - it is okay of the cabbage does not sit in the water at this point.

Cook another ten minutes on medium. Uncover and stir the contents well. The cabbage should start to separate from being in chunks at this point, and it should have released enough water that almost all the ingredients are in the broth. If not, add a little water, but it's okay if the broth is half inch or so lower than the top of the ingredients. Reduce heat to simmer, cover and simmer for another 10-15 minutes.

Taste. Add whatever you think is missing. Serves bunches - if there are more people than that, just add water and tell people they're lucky to be getting fed at all, damnit.

It is ready when you think it is. If you like it mushy, cook it longer. Get some really bitching rye bread and pig out, or turkey out as the case may be.

Bon apetit - if it's good, thank me. If not, let me know and I'll try a different recipe.

[BrentRichards]

Ingredients:
1 head of cabbage - cut into 6 to eight wedges (if you really have an abundance of cabbage, and really like it, use two smallish heads).
1 hunk of turkey ham (don't know the weight, but looks like about the size of a small melon) cut into bite-size pieces. If you want to be a real pig - oh, I mean eat real pig - use a half a ham, instead. The amount of meat isn't really important except to you.
1 carton of natural chicken stock (really good stuff).
1 large sweet onion - quartered and then sliced.
4 healthy sized cloves of garlic (cloves not whole heads of garlic), or more or less according to how well you like garlic - chopped coarsely. You could substitute a level tablespoon from a jar of chopped garlic, or two teaspoons from a jar of crushed garlic.
1 1/2 pounds of fresh green beans (or frozen if fresh not available) - tips cut off and cut into bite-sized pieces.
2 lbs of red skin potatoes (unless you really love potatoes or want to feed an army, then use three pounds) cut into bite-size pieces.
1 secret ingredient - actually, seafood blackening spices - add to taste - start with 1 tablespoon and keep tasting (I like Paul Prudhomes (sp?) best, but any kind that contains cayenne pepper).
1 tablespoon of basil, if you like basil.
2 tablespoon of parsley.

Prepare all ingredients, but cut the potatoes last so they don't start to turn brown. Put the potatoes into enough water to cover them, in a large pot (11-12" in diameter and 4" deep or deeper) and bring to a boil. Reduce heat to medium (strong simmer), and add chicken stock, ham, beans (unless frozen), onions and garlic and stir well. Add enough water to just cover all ingredients and add the blackening spice and other seasonings.

Cook about 20 minutes, or until potatoes are just starting to get soft. Taste the broth. Add salt and pepper to taste, and more blackening to get the spiciness you want (add about one teaspoon per time, stir in well, and taste again.) Once you have the broth tasting good, stir in the beans (if you're using frozen), place the cabbage on top of the other ingredients and cover with tight lid - it is okay of the cabbage does not sit in the water at this point.

Cook another ten minutes on medium. Uncover and stir the contents well. The cabbage should start to separate from being in chunks at this point, and it should have released enough water that almost all the ingredients are in the broth. If not, add a little water, but it's okay if the broth is half inch or so lower than the top of the ingredients. Reduce heat to simmer, cover and simmer for another 10-15 minutes.

Taste. Add whatever you think is missing. Serves bunches - if there are more people than that, just add water and tell people they're lucky to be getting fed at all, damnit.

It is ready when you think it is. If you like it mushy, cook it longer. Get some really bitching rye bread and pig out, or turkey out as the case may be.

Bon apetit - if it's good, thank me. If not, let me know and I'll try a different recipe.

This is what all of my family's recipes read like ... put some of this in ... how much? ... enough ... then cook it ... how long? ... till it's done! ... It makes it tough to share recipes, though!

By the way, Paul Prudhomme's nephew has a restaurant here ... called the "Lost Cajun Kitchen" ... it's amazing!

[BrentRichards]

Yeah... we DEFINATELY need a Soulforce picnic. How about we all meet at Pablo's house in the mountains in.. July?

:lol: Does Pablo know he's hosting? :lol:

Sounds fine by me - I'd love to go to Colorado in July and get out of the deadly heat. Let's plan on it - shall we tell Pablo we're coming, or just descend on him as a surprise party? :lol:

Oh, I'm sure he'd LOVE the surprise ... how big could that town be? We'll just knock on all the doors till we find him. And, since we'll all be carrying yummy food, everyone else will want to come to, so we'll invite them. I'm sure Pablo wouldn't mind, right? (I say this knowing that if anyone ever did such a thing to me, I would NOT be non-violent about it.)

[Pablo Rafael]

I DON'T like surprises, but I have caught on to this one. (I'm a smart one, aren't I?)

Now I am expecting EVERYONE! How about the fourth of July? We have a great fireworks show. If everyone is planning to sleep over a few days, I better warn you my house it pretty little (600 sq. ft). You will have to fight each other for space.


What I am going to fix is Pad Thai. It is easy to fix and almost everyone likes it. The easiest way to fix it is to buy it with the noodles and the seasoning together and follow the directions on the box. (except do not boil the noodles, just soak them in cold water several hours. Pad thai noodles do best if they never meet hot water.)

To make it from scratch: (I am one of those cooks who never measures anything so the amounts are just guesses. My cooking tastes different every time. Maybe I am related to Brent's family?)

Take 1/2 pkg. (8 oz) of pad thai noodles and soak them in cold water for several hours.

Make a mix of:
about 4 Tblsp lemon juice
about 3 Tblsp honey (or sugar)
some salt
about 2 tsp New Mexico red chili powder
about 3 Tblsp soy sauce
about 1/3 cup crushed peanuts (peanut butter won't work.)
some diced garlic
a few tsp anchovy sauce (this horrible smelling liquid can be omitted, but it does really taste good in this.)

Heat up a pan with several Tblsp of oil. Put in the soaked noodles and the above sauce and fry just a few minutes until noodles get soft and flexible.

Top with shelled cooked shrimp and sliced green onions.
You also can put the peanuts on top instead of mixing them in - your choice. (I'm horribly allergic to peanuts so I susbtitute a nut for the peanuts, cashews work best, but the susbstitution doesn't taste as good.)
You can add anything. I have added fried scrambled eggs, fried tofu, fried chicken pieces etc.

Pad Thai is a good meal; you can fix the whole thing in ten minutes if you have had the noodles soaking.

See everyone in July! (Now I will be mad if you DON't show up!)

[BrentRichards]

Here's a major favorite, which I haven't made in quite some time ... will have to soon. It's from a fantastic cookbook called "365 Ways to Cook Chicken" ... and therefore one of the few things I make that I have actual measurements for!

LEMON CHICKEN ALMONDINE

6 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
1/3 c. lemon juice
3 T. dijon mustard
2 cloves garlic, finely chopped
1/4 t. freshly ground pepper
1/3 c. olive oil
1 package (2 1/2 oz.) sliced or slivered almonds
2 T. butter or margarine
1 c. chicken broth
1 t. cornstarch, dissolved in 1 T. water
2 T. chopped fresh parsley
1/4 t. cayenne pepper
Lemon slices for garnish

1. Place chicken in a large shallow baking dish. Combine lemon juice, mustard, garlic, and pepper in a small bowl. Beat in oil. Pour over chicken. Marinate 1 hour at room temperature.

2. Preheat oven to 350 deg. Place almonds in a small baking pan. Bake until lightly browned, about 10 minutes (careful, they burn easily, especially the sliced ones!)

3. Drain chicken, reserving marinade. In a large frying pan, melt butter over medium heat. Add chicken and cook about 4 minutes a side, until lightly browned. Remove to a dish.

4. Add reserved marinade and chicken broth to pan. Boil over high heat, stirring until the sauce reduces by half, about 5 minutes. Stir in cornstarch mixture and cook, stirring, until thickened and smooth. Add parsley and cayenne pepper. Reduce heat, return chicken to pan, and heath through. Transfer chicken to a serving platter and pour sauce over all. Sprinkle toasted almonds over chicken and garnish with lemon slices.


(I generally serve this over rice or angel hair pasta.)

[antonyh]

As promised, here is my Basil Marinara recipe:

3 tablespoons olive oil
1 1/2 cups of chopped onions
4 cloves garlic, minced
One 28-ounce can whole tomatoes in thick puree, undrained
1 cup water
One 6-ounce can tomato paste
3/4 cup chopped fresh basil
1/2 cup chopped parsley
1 teaspoon sugar
1/2 teaspoon salt, or to taste

1. In a 3-quart saucepan, heat the oil over medium-heat. Add the onions and garlic; cook, stirring, until onions are transparent, about 2 minutes.

2. Add the tomatoes with puree and break them up with the back of a spoon. Stir in the remaining ingredients. Bring to a boil.

3. Reduce heat and simmer, uncovered, 40 minutes.

This also is an interesting sauce for lasagna or manicotti.