Thought for Food

Ingredients:

• 1 can frozen grape juice
• 1 can frozen pineapple juice
• 1 can frozen cranberry juice
• 6 mashed bananas soaked in lemon juice

Directions:
Prepare the juices according to the directions on the cans, reducing the water by 1/4th. Just before serving, Add 2 litre bottle of chilled 7-Up and the mashed bananas. If you wish to make this an alcoholic punch, substitute a bottle of bad white wine for one half the 7-up. The Possum is optional.

*not as potent as the original

Technorati Tags: Drinks, Punch, Beverages, Kickapoo Joy Juice, Li'l Abner

Posted by Ian McKenzie at 09:33 PM | Permalink | Comments (0) | TrackBacks (0)

Yield:4

Ingredients:
-9 oz prosciutto, cubed
-2 x white cooking onions, thinly sliced
-1/2 cup extra virgin olive oil
-Sprig of rosemary
-2 x hot peppers, diced
-2 × 19 oz canned lentils, drained and rinsed
-Pinch of salt

Directions:
1. Sauté prosciutto and onions in a frying pan with extra virgin olive oil, rosemary and hot peppers on high heat until the prosciutto and onions are browned.
2. Add lentils to pan. Cook for a few minutes so that the lentils absorb flavours of the other ingredients. Add a pinch of salt but be cautioned that the prosciutto is already quite salty.
3. Remove rosemary sprig and plate. Serve warm or at room temperature.

Technorati Tags: Italian, Lentils, Prosciutto, Recipe, Cooking, Main+Dish

Posted by Ian McKenzie at 09:28 PM | Permalink | Comments (0) | TrackBacks (0)

Technorati Tags: Chicken, Peanut, Thai, Recipes, Cooking, Asian, Main+Dish

Posted by Ian McKenzie at 12:09 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:
* 1 cup red lentils
* 2 teaspoon garlic-ginger paste
* pinch of turmeric
* 1 green chili, chopped
* 2-3 cloves garlic
* 2-3 whole dried chilis
* 1/2 teaspoon cumin seed
* 1/4 teaspoon garam masala
* 1 tablespoon chopped chives

Directions:

Put un-soaked lentils in medium, heavy saucepan, wash with 2 or three changes of water, then drain. Add 2 1/2 cups water, G&G paste, turmeric, green chili. Bring to a boil gradually over medium heat, lower heat, cover, and simmer for 30 minutes. Stir vigorously with wooden spoon to help break up lentils, cook for about 10 more minutes, until lentils are soft and mushy. Use Pam or good non-stick pan to temper spices. Add garlic, whole dry chiles and cumin seeds to hot pan. As soon as seeds sizzle, and garlic pales to pink, about 2 minutes, pour into lentils. Stir it well and simmer another 2-3 minutes. Sprinkle with garam masala and chives just before serving. Pull out chilles if you wish.

Technorati Tags: Indian, Curry, Dal+Bhat, Lentils

Posted by Ian McKenzie at 11:02 AM | Permalink | Comments (0) | TrackBacks (0)

Pretty much a standard veggie curry. Aloo is potato and gobi is cauliflower, so you get an idea what it’s like. Serves 3.

• 1 cauliflower
• 3-4 potatoes
• 1 onion
• 1 small piece fresh ginger, chopped
• 1 can peeled tomatoes
• 3-4 fresh green chilies, chopped
• 3-4 tablespoons vegetable oil
• 1 tablespoon cumin seeds
• 2 teaspoons tumeric
• 1 large bunch green coriander, stalks and leaves chopped separately
• 1 1/2 teaspoons garam masala
• salt

Quarter the cauliflower, remove the trunk, then cut or pluck into smaller pieces. Peel the potatoes and cut into small pieces.

Put the tomatoes and their juice into a blender, whizz briefly until semi-smooth, then pour into a bowl. Add the coriander stalks, tumeric, chilies, ginger and salt.

Heat the oil in a large frying pan or wok, then fry the cumin and onions until yellowish-golden, but not brown. Add the mixture from the bowl and fry for 3-5 minutes.

Reduce heat, then add the cauliflower and potatoes. Stir well. Add some water if necessary, but not too much or it’ll become watery. Cover and let simmer over low heat for 20-30 minutes, stirring ocasionally, until the potatoes are done and most of the liquid has evaporated.

Turn off the heat, add the chopped coriander leaves and garam masala; stir carefully, then cover and let stand for at least 5 minutes. Serve with rice and/or chapatis.

Update: I forgot to mention that I hate cauliflower, but I absolutely love Aloo Gobi. [Horst Prillinger: The Aardvark Cooks]

Technorati Tags: Indian, Curry, Recipes, Vegetable, Potato, Cauliflower

Posted by Ian McKenzie at 09:48 AM | Permalink | Comments (0) | TrackBacks (0)