Posts Tagged ‘try next’

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soup joumou (haitian pumpkin soup)

January 19, 2015

two versions: VEGAN and MEATY!

This Haitian pumpkin soup looks amazing for warming up in January. & in fact, this soup is traditionally eaten on the New Year to celebrate Haitian independence. There is a great read about why Haitians celebrate their independence with this pumpkin soup on soupsong (or a short version here if you like!)

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VEGAN VERSION!:

2 lbs pumpkin
one small cabbage, diced; or one package of extra-firm tofu, cut into chunks; or one package of tempeh, cut into chunks; or 1 eggplant, diced; or anything that you like to eat that can be marinated

marinade:
2 limes
1 onion
4 cloves garlic
1 tsp thyme
2 scallions
salt and pepper
soup:
1 habanero, seeded (less if you don’t like spicy food)
2 whole cloves, or a pinch of clove powder
veggie stock, or bouillon cube and water

any combination of:
cabbage
celery
carrots
potatoes
turnips
bell pepper
a few sprigs of parsley
malanga
1/4 lb vermicelli or other small pasta, broken up
pat of margarine or drizzle of oil

roast about 2 pounds of pumpkin, or cut up and boil in stockpot.
smash or puree once cooked.

marinate the meat substitute or vegetable of your choice in a paste of onion, shallot, fresh garlic and/or garlic powder, thyme, scallions, salt, and black pepper (green peppercorns if you have them, too.. but it’s not necessary.) marinate between an hour and a day.

bring water to a boil in a soup pot. add the pumpkin, habanero, and clove powder. if you are using eggplant or cabbage or some other firm veggie, add it now. simmer for a half-hour or so. add hard vegetables. cook until soft. if marinating something delicate like tofu, add now, along with vermicelli, parsley, and margarine, and cook until pasta is soft.

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MEATY VERSION!:

2 lbs pumpkin
1lb beef stew meat

marinade:
2 limes
1 onion
4 cloves garlic
1 tsp thyme
2 scallions
salt and pepper

soup:
1 habanero, seeded (less if you don’t like spicy food)
2 whole cloves, or a pinch of clove powder
stock, broth, or bouillon cube and water

any combination of:
cabbage, celery, carrots, potatoes, turnips, bell pepper, a few sprigs of parsley, malanga, 1/4 lb vermicelli or other small pasta, broken up, and a pat of butter or margarine

roast about 2 pounds of pumpkin, or cut up and boil in stockpot.
smash or puree once cooked.

take a pound of beef stew meat, and squeeze half a lime over the meat. rub the other half of the lime on the meat. rinse meat. marinate it in a paste of onion, shallot, fresh garlic and/or garlic powder, thyme, scallions, salt, and black pepper (green peppercorns if you have them, too.. but it’s not necessary.) marinate between an hour and a day.

bring water to a boil in a soup pot. add the pumpkin, beef, habanero, and clove powder. simmer for an hour or two. add hard vegetables. cook until soft. add vermicelli, parsley, and butter, and cook until pasta is soft.

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adapted from love for haitian food, soupsong, and axis of logic by friedsig

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vegan spinach or collard callaloo

January 17, 2015

Callaloo is a soup. Or is it a sauce? Thin, or thick? It’s as thick as you want it to be! Play with the amount of water you add for your favorite consistency. Okra has a bad reputation because of its texture, but here it holds together the greens.

Callaloo is made in Jamaica, Trinidad, and all over the Caribbean! It is traditionally made with dasheen (taro) leaves. Go with any leafy green that’s fresh!

Easiest method ever. Boil everything. For an hour. Then eat it. That’s it!

I haven’t tried this yet, so let me know if you do!

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about 2 lbs of chopped collard, torn spinach, lamb’s quarter, kale, or whatever dark leafy greens you have (remove the toughest ribs if you’re using thick greens like collard)
1/4 cup pumpkin or other winter squash, peeled and chopped
8 okra, trimmed (fresh if you can)
1 – 2 cans of coconut milk, then fill the cans with water and add those
1 small onion, chopped
2 cloves garlic, minced
1 scallion, chopped
1 scotch bonnet pepper (optional – just a deseeded piece if you like it mild, or whole if you like it extra hot)
1/4 cup celery, finely chopped
2 sprigs thyme
1 tsp. parsley, finely chopped
stock, broth, or water and bouillon (as needed)
Salt to taste

Add everything to a soup pot and simmer for 30-40 minutes (with baby spinach or other young greens) or an hour (for collards or tough older greens), or until the greens are tender. Leave the heat fairly low and stir often – coconut milk will burn. You will have to add extra liquid if it gets thick, so keep an eye on it. You can add stock or broth if you have it, or even just water.

When it’s done, add a teaspoon or two of butter or margarine.

Simply Trini shows it over rice with avocado slices and chunks of meat. It’s just as good with rice and beans!

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adapted from simply trini cooking and caribbean pot

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abdoogh khiar (5-minute cold cucumber yogurt soup)

January 1, 2015

Looking for a very healthy and very fast snack to add to a healthy meal? Maybe you have the heat cranked up and you’re pretending it’s summer. Maybe you just have something summery to celebrate. Maybe you worked up a sweat shoveling snow, and you want to cool off. Or maybe you need something cold and refreshing to enjoy with a spicy, hearty stew.

This Persian cold soup, from aashpazi, looks like a delicious variation of an Indian raita!

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Just dice 2 cucumbers into 1/2 cup shredded walnuts, a ton of fresh herbs (they recommend tarragon, mint, basil, and chives, but whatever you have in the house will be good,) and 1/4 c raisins. Stir in 2 cups of yogurt and 6-8 ice cubes, with water if you prefer. Season with salt and pepper. Top with dried mint and rose leaves.

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adapted from aashpazi… check out the photos of the rose petals on top!

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goan coconut sauce

October 21, 2014

Another great recipe from tarladalal! This recipe is for a paste from Goa, in India. You can thin it into a sauce for veggies, fish, meat, or whatever you can imagine!

2 whole medium sized onions (unpeeled)
1 tbsp oil
2 tsp poppy seeds (khus-khus)
26 mm (1″) cinnamon (dalchini)
3 cloves (laung / lavang)
4 black peppercorns (kalimirch)
2 tsp whole coriander (dhania) seeds
3 whole dry kashmiri red chillies, broken into pieces
3/4 cup freshly grated coconut
7 to 8 cloves of garlic

Roast the onions on a open flame till they turn black in colour. Cool, peel, discard the blackened/ charred layer and slice the onions. Keep aside.
Heat the oil in a kadhai, add the poppy seeds, cinnamon, cloves, peppercorns, coriander seeds and red chillies, mix well and sauté on a medium flame for 5 minutes.
Add the coconut and sauté on a medium flame for another minute. Keep aside to cool.
Combine the above mixture, sliced onions and the garlic and blend in a mixer to a smooth paste, using ½ cup of water.

Use this gravy on the same day to make recipes of your choice.
Don’t use fresh coconut if you want to freeze the leftovers. Instead, cool the gravy completely, add 1 tsp vinegar and mix well. Pour in food-grade zip lock bags or airtight containers and freeze. While making vegetables using the stored gravy, thaw and use it as per the recipe. Towards the end, add 2 tbsp coconut milk instead of freshly grated coconut.

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adapted from tarladalal

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corn relish (fermented!)

August 19, 2014

I CAN’T WAIT to try this recipe from Sandy Katz!

4 ears fresh sweet corn, kernels cut off of the cobs (or about 2 cups canned or frozen)
4 hot and/or sweet red peppers, chopped (about 1 cup)
1 onion, chopped (about 1 cup)
1 pear, cored and chopped, or other seasonal fruit
2 teaspoons salt

1. Mix all ingredients together in a bowl. Use your hands to squeeze them with some force for a few minutes. This will bruise vegetables and release juices. Do this until the mix is moist enough that when you squeeze a handful liquid drips down, as with a saturated sponge. Taste and add salt as necessary.

2. Stuff vegetables into a wide-mouth quart jar or other vessel. Seal the jar loosely so carbon dioxide pressure that will build during fermentation can escape. Ferment about two days in a warm environment, three or four days in a cooler spot. Once fermented flavors have developed, move to refrigerator until ready to serve; if you let it continue fermenting, sweet flavors will disappear altogether and the relish will become extremely sour. If surface growth develops (unlikely in a mostly full jar), skim off, discard, and enjoy the relish beneath it, protected from the mold.

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recipe by Sandy Katz, published in the New York Times

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bokharat (arabic seven spice powder)

August 11, 2014

2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

mix and store in airtight container

great on veggies or meat!

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from egyptianfood.org

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dal fry (lentils punjabi-style)

August 7, 2014

This recipe is from from ãhãram!

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yellow lentils/tuvar dal/pigeon peas/gandules – 1 Cup
Tomato – 1 Medium
Onion – 1 Medium
Ginger Garlic Paste – 1 tsp
Green Chillies – 2
Red Chilli Powder – 1/2 tsp
Turmeric – 1/8 tsp
Ghee – 1 tbsp
Mustard Seeds – 1 tsp
Salt to Taste
Fresh Coriander for Garnish

Boil 1 c lentils in 2 c water. Or, soak the Tuvar Dal in 2 Cups water for about 30 to 60 minutes and pressure cook the dal for 4 whistles.
With a heavy ladle, mash the dal completely.
Chop the tomato into fine pieces.
Chop the onion into 1/2″ pieces.
Chop the green chillies into fine pieces.
In a heavy bottomed vessel, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the onion pieces and fry till transparent.
Add the tomato pieces and stir fry till the tomato pieces are soft.
Add the ginger-garlic paste and fry for 2 minutes.
Add the green chillies, red chilli powder, and turmeric.
Stir fry for 2 minutes.
Add the mashed dal, salt, and 1/2 cup water to the onion-tomato mix.
Mix well and let cook for about 5 minutes.
Garnish with coriander leaves.
Serve hot with jeera rice or rotis.

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from ãhãram (great blog – highly recommended)

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