SZECHWAN EGGPLANT AND TOFU

SZECHWAN EGGPLANT AND TOFU

Ingredients:
------------
3 tblsp Soy sauce
2 tblsp Minced garlic
1/4 cup Dry sherry or Chinese rice wine
1 tblsp Minced fresh ginger
1/4 tsp Black pepper
1 tblsp White or brown sugar
Cayenne pepper to taste
1 tblsp Cider vinegar
3 Cakes firm tofu, cut into strips
3 tblsp Cornstarch
2 tblsp Peanut oil
8 Scallions: greens minced, whites in strips, keep separate
1 medium Onion, thinly sliced
1 large Eggplant, cut into strips, thinly
1 bunch Cilantro, minced (optional)
3/4 tsp Salt

Directions:
-------------
Sauce:
------
Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add
enough water to make up to 1 cup. Place cornstarch in a small bowl, pour
in the liquid, pour on the liquid & whisk till dissolved. Set aside.
Heat a large wok over a high flame. Add oil & onion & stir fry for about a
minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the
eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few
minutes more.
Add tofu & scallion bottoms. Stir the bowl of liquid that has been set
aside & add to the wok. Mix well & stir fry for another few minutes till
the sauce is thickened.
Remove from the heat & serve over rice topped with scallion greens &
cilantro.
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amyl
(12 of 12) [12/17/1999 12:13:26 PM]
Felafel (1)
Felafel (1)
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 15 Jul 1993 17:22:50 GMT
This recipe is from of the Moosewood Cookbook, by M. Katzen
I have made it many times and the felafel are great.
4 cups cooked chickpeas (2cups, soaked 1.5 hours, boiled until very soft)
2 beaten eggs
3 cloves garlic (crushed)
1/2 cup *each*, finely minced, celery and scallions
1/2 tsp ground cumin
3 Tbs tahini
1/2 tsp tumeric
3 Tbs flour
1/4 tsp cayenne, dash black pepper
1.5 tsp salt
Mash chickpeas well (make sure they are cooked well enough to be mashable).
Combine with other ingredients. Chill well.
With floured hands, make the batter into one-inch-diameter balls.
Dust each one lightly with flour.
Heat a two inch pool of oil in heavy skillet to 365 degrees.
Deep fry felafel until golden brown, serve immediately.
My Modifications:
I usually use 1-2 tsp of cayenne because I like them spicy.
I usually heat the oil in my wok and then drop the batter into the wok
by spoonfuls. Don't put too many in the wok at a time or the temp.
will drop.
I peel, seed and slice cucumber, cube tomato and grab a bunch of
alfalfa sprouts and tuck them into a pita with some ranch dressing
mara
[12/17/1999 12:13:31 PM]
Fried Plantains
Fried Plantains
From: Nancy Whitney
Date: Mon, 1 Nov 93 9:47:47 EST
This is an easy and tasy way of preparing plantains;
2 Pantains
Oil for frying
Cut plantains into about 1/2 inch slices. Fry for several minutes in
hot oil, until slices begin to turn golden (not too dark), and they are
beginning to get tender. They do not need to be really soft at this
point.
Take slices out of oil and drain on a paper towel. Move to a sturdy
surface like a cutting board, and smash the slices down with the bottom
of a cup (like a juice glass or some such). The point is to make them
smash down to about 1/2 their original height, not to get them really
thin.
Throw back into hot oil and fry again, until they get more tender, maybe
1-2 minutes on each side. Take out of oil, drain, sprinkle with salt and
server in place of potatos.
amyl
[12/17/1999 12:13:34 PM]
Lentils
Lentils
From: kasserra@helix.nih.gov (Claudia Kasserra)
Date: Sun, 14 Nov 1993 12:33:02 -0500
Someone asked for lentil recipes. This is my mothers recipe, I can never
get enough of it. Its fast and inexpensive.
-approx. 4 cups lentils
-4 slices bacon
-Polish sausage (or Farmer's etc.)
-1 large onion, chopped
-1 bag carrots, chopped
- 2-4 bouillon cubes
-1/2 cup vinegar
Saute onion and chopped bacon in oil. I like to do this in a pressure
cooker, you will know the reason in a moment. Add chopped sausage, lentils,
bouillon cubes, and about six cups of water. Heat mixture thoroughly,
stirring occasionally, adding water as the lentils soak it up so that you
have a stew consistency. Add 1/4 cup of the vinegar and cook for about 1
hour. This is where the pressure cooker comes in. If you don't have one,
you'll have to continue cooking until the lentils are soft, about 21/2 hrs.
If you do have a pressure cooker, after the 1 hr regular cooking, pressure
cook the mixture for about 15 min. Season to taste with salt, pepper and
the rest of the vinegar. Oops, add the carrots after 1 hr of cooking.
Terrific on a cold night!
Claudia
amyl
[12/17/1999 12:13:38 PM]
Curing Olives
Curing Olives
From: marple@cs.ubc.ca (Kirk Marple)
Date: 14 Jul 1993 17:56:41 -0700
These instructions for curing olives are from _The Food of Greece_ by
Vilma Liacouras Chantiles (Simon & Schuster, 1975):
Collect the olives as ripe as possible (late November in Greece).
Slash or stamp each olive with the side of knife or board to make an
opening, then soak in cold water in earthenware or glass containers
for 10 days, changing the water daily. Soak in a brine solution for 24
hours, then wash off the brine and soak for 24 hours in vinegar.
Drain. Store in jars in olive oil. This method will preserve olives
indefinitely. (If sourer olives are preferred, add a little vinegar to
the oil).
mara
[12/17/1999 12:13:42 PM]
Red Beans and Rice - Collection
Red Beans and Rice
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 14 Jul 1993 13:58:58 GMT
Contents
l R ecipe #1
l R ecipe #2
l R ecipe #3
l R ecipe #4
l R ecipe #5
Red Beans and Rice #1
1 pound red beans, soaked overnight
1 medium onion, chopped
1 bunch of green onions, chopped
7 cloves of garlic, chopped
1/2 cup parsley
1 rib celery, chopped
1/2 cup ketchup
1 bell pepper, seeded and chopped
1 tablespoon Worcestershire sauce
2 tablespoons tabasco sauce
2 bay leaves
1 teaspoon thyme
salt and pepper
1 pound smoked sausage cut into 1 inch pieces
1 pound pickled pork, rinsed and cut into cubes
Cooked Rice
Drain the beans. Put them in a large heavy pot and add 3 quarts of
fresh water. Cover and simmer for one hour or until the beans are
tender. Watch that the water does not boil down too far. The
beans must be covered with water at all times. Add the rest of the
ingredients, except for the rice. Add more water to cover if needed.
Simmer for 1 to 1 1/2 hours or until the liquid has thickened.
Serve over rice.
RED BEANS AND RICE #2
4 servings
(1 of 4) [12/17/1999 12:13:43 PM]
Red Beans and Rice - Collection
1 lb red beans
1 1/2 lb smoked sausage, sliced
1/2 lb smoked ham shanks
1 large onion chopped
1 green pepper, seeded and chopped
1 celery stalk, chopped
1 garlic clove, finely chopped
1 t dried thyme, crumbled
1 t ground pepper
1/2 t ground sage
1 bay leaf
Pinch of ground red pepper
Salt
Freshly Cooked Rice
Place beans in Dutch oven and cover generously with water. Let soak
for 30 minutes. Add all remaining ingredients to beans except salt
and rice. Bring to boil over medium heat. Reduce heat to medium-low,
cover, and simmer until beans are tender, adding more water if
necessary, about 2 1/2 hours. Add salt to taste. Remove ham bones.
Remove about 3 Tablespoons of beans from mixture and mash to a paste.
Return bean paste to mixture and stir. Simmer 15 more minutes and
then serve hot over the rice.
Red Beans and Rice #3
1 pound red kidney beans
1 meaty ham bone
2 large onions, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, finely chopped
Salt and pepper to taste ( use Tony's if possible )
pinch of sugar
1 bay leaf ( optional )
2 pounds Owen's spicy sausage links
1/4 cup parsley, chopped
Cooked rice
Soak beans overnight, rinse. Cover with water and cook with
ham bone ( fat trimmed off ), onion, bell pepper, celery, salt,
pepper, sugar, and bay leaf. While beans are cooking, boil
sausage in skillet. Drain, fry until crisp, and set aside.
Cook beans until fork tender ( 1 - 2 Hrs ); then add fried
sausage. JUST before serving, remove bay leaf and add parsely.
Serves 8 ( small servings ) and freezes well.
Serve with corn bread and mustard greens to complete the mood.
(2 of 4) [12/17/1999 12:13:43 PM]
Red Beans and Rice - Collection
Red Beans and Rice #4
( Shane's 40 min variety )
2 cans Red Beans ( black-eyed peas also work )
1/2 pound smoked sausage ( the smokier the better )
1 medium to large onion, chopped
1/2 bell pepper, chopped ( too much will make it bitter )
2 green onions ( if you have them )
1 rib of celery, chopped ( if you have it )
1 tsp minced garlic ( I usually get it in the little jar )
salt, pepper, red pepper, tabasco (or just Tony's if you have it)
thyme and parsley ( if you have them )
a little beer ( if you're drinking one or have one handy )
a little vegetable oil
uncooked rice
Rinse out the Red beans in their cans and fill the cans with
water, set aside. Chop up all that needs to be chopped up
( including sausage ) and get out your trusty deep black iron
skillet or pot. Put enough oil to wet the bottom of the pot
and start frying the sausage. After about a 1 min or so,
season the sausage really well with the salt and pepper (
esp pepper ). When the sausage is about 1/2 done, stir in the
onions, bell pepper, and celery. Stir fry it all until the
sausage is done and the vegetables are limp. ( push the
sausage to the side of the skillet if it cooks too fast and
focus on the vegetables ). Pour in the beans and water, and
add about another can of water ( cover all the contents and
leave burner at frying setting ). Add the garlic, a few
shakes of tabasco, a little ( about 2 tablespoons ) beer, a
pinch of thyme, and about 1/4 cup parsley. While the
mixture comes to a boil, start the rice on another burner.
Keep the Red beans at a raging simmer, and stir often. When
the rice is done, the beans should be about done. Cook the
beans down to the desired consistancy, and squash a few beans
on the bottom for a more paste like texture. Serve beans
over rice with a little more pepper sprinkled on top.
Serves 3.
RED BEANS AND RICE #5
1 pound of small red beans
1/2 pound of ham hocks or smoked hocks (optional) (can substitute polish
sausage, if you want)
1 large yellow onion, peeled and chopped
3 stalks celery, chopped
(3 of 4) [12/17/1999 12:13:43 PM]
Red Beans and Rice - Collection
1 Tablespoon parsley
1/2 green pepper, chopped
1-2 bay leaves
2 large cloves garlic, crushed
1/8 pound margarine
Pepper to taste
1 Tablespoon Worchestershire sauce
Tabasco to taste
Salt to taste
3 cups cooked white rice
Soak beans overnight in ample water. The next day, drain the water
from the beans, and place in a heavy kettle. Add the ham, onion,
celery, parsley, bay leaves, and garlic, and add water to the pot
barely to cover the contents. Bring to a boil, and then turn to a
simmer. Simmer, uncovered, for 2 hours, being careful that the beans
do not stick or become too dry. You may have to add a little water.
After the initial two hours of cooking, add the margarine, pepper,
Worchestershire, and Tabasco to the pot. Continue cooking for 1 more
hour, this time with a lid on the pot and the heat quite low.
Correct the seasonings. You may wich to add a bit of salt, but do not
add salt until this point because salt cooks out of the ham (if
present) and will season the beans.
Serve over white rice. Pass additional Tabasco sauce for the brave!
mara
(4 of 4) [12/17/1999 12:13:43 PM]
Red Kale with Grated Coconut
Red Kale with Grated Coconut
From: Nita Goyal nita@CS.Stanford.EDU
Date: Fri, 15 Oct 93 13:07:59 -0700
This is a recipe for Red kale that I got from a friend. I am sending
it without her permission but I am sure she will be happy to share it.
The recipe comes from the Kerala region of India (south western
coastal area). You might want to reduce the amount of green chillies!
(obtained from Anna Verghese)
(Can sometimes call it 'thoran', but grandma may protest:-))
Kale :This is a leafy vegetable like "Cheera". You get two varieties
in the grocery stores. I prefer red one to the green one.
you can try the green one too.