Sprucies In The Kitchen

Carrot Ginger Soup

2008-03-19T10:36:00.003-07:00

Sauté for 15-20 min:

-6 Tbsp non-salted butter (margarine for vegan)
-1 yellow onion, chopped
-1/4 c. ginger, peeled and chopped small
-3 cloves garlic, minced

Add:

-7 cups stock (chicken or vegetable)
-1 cup white cooking wine (or try substituting diluted white wine vinegar or white grape juice, or ginger ale)
-1.5 lbs (approx. 5-7) carrots, chopped in 1/2" pieces

Bring to a boil, then simmer, uncovered, for 45 minutes.

Purée either in batches in a blender (be careful because the hot liquid could cause a pressure build up and you could get scalded) or with a handheld blender (recommended).

Season with:

-2 Tbsp lemon juice
-dash curry
-Salt 'n' Peppa to taste

Garnish ideas:
-ye olde faithfulle sprig of parsley
-plain yogurt or sour cream "spiralled" in the middle

Pasta e lenticchie (Pasta and Lentils)

2007-12-05T13:57:00.000-08:00

Lentils is the reason they call it "Lent."

Bring to a boil:

7 cups water
1 cup brown lentils
5 Tbspn vegetable stock powder
1 clove garlic, minced
1 can chunky tomatoes, with juice
1/2 onion, diced (I used dried onion flakes)
Italian seasoning, to taste

Simmer for 30 minutes

Add:
approx. 2 cups pasta

Simmer for 15 minutes.

Non-lenten: garnish with parmesan

Homemade Soy Hot Chocolate

2007-12-03T12:48:00.000-08:00

Created during the desperate Need That Was yesterday.

Recipe #1: (makes 4-5 servings)

Mix:
1/3 cup cocoa powder
1/3 cup water

Stir in:
4 cups soy beverage
3/4 cup brown sugar
1/8 teaspoon salt

Heat 'n' eat!!

Recipe #2: (makes 1 serving)

Heat:
1 cup soy beverage

Add:
3 teaspoons chocolate syrup
1 Tablespoon peanut butter

Shrimp Burgers

2007-07-29T18:22:00.000-07:00

The recipe:
1 lb shredded shrimp meat
1 heaping tablespoon of paprika
Salt and pepper to taste (perhaps half a teaspoon of each).
Two cloves of garlic, chopped finely.
1 Egg
A bit less than a complete loaf of sliced bread (minus the crusts)

Lemon juice
Buns
Lettuce
Tomatoes, sliced
Onions, sliced
Mayonnaise, ketchup, mustard

Mix the paprika and into the shredded shrimp meat, distributing evenly. Add salt and fresh ground pepper. Add the raw egg. Mix in the chopped garlic. Rip apart the loaf of bread. Mix, punch or do whatever it takes to intertwine the tiny bread pieces into the shredded shrimp meat (Make it look like hamburger meat as much as possible, except pink of course :) ).

Once the shredded shrimp meat has reached the perfect consistency, form out the burger patties. Rub some butter over the shrimp burgers. Place on a hot grill or grill pan. If you are indoors with a grill pan, be sure to use your stove fan. If on grill pan, lower the heat to medium high. Grill on one side until you can see the juice begin to run at the surface. Flip over and grill on the other side, again until you can see some juice coming through. Pour lemon juice over the burgers for taste.

If you like, grill the buns on remaining grill surface. Onions can be either served fresh with the shrimp burgers or sautéed a little in olive oil.

Serve shrimp burgers with lettuce, tomatoes, onions, mayo, ketchup, and or mustard.

Serves 3 to 4. Enjoy!

Gnocchi with pesto

2007-03-28T20:52:00.000-07:00

Lenten eating with style.

Method:
1. Buy gnocchi.
2. Cook gnocchi.

3. Eat gnocchi

Pesto for one:

1. Crush handful of pine nuts
2. Add dollop of olive oil, fresh/dried basil and/or parsley, pinch salt, and crushed clove of garlic.

Note: For pesto for two, multiply ingredients by two. For pesto for x, divide ingredients by 1/x.

Andrew's Roman Bread

2007-02-06T13:57:00.000-08:00

My pen-pal from Manchester, Andrew, sent me this great, quick, no-yeast bread recipe. It's slightly sweet, but not a "sweet-bread." Perfect hot out of the oven with butter or fully cool with sharp cheddar, soup... you name it. I now crave this bread while at work.

Dry Ingredients
-1 and 3/4 cups bread flour (can be plain, whole wheat, nutty, whatever you will);
-1 and 3/4 cups self-rising flour;
-2 teaspoons baking soda;
-1 teaspoon salt;

Liquids
- 1 cup plain yoghurt (the acidity of the yoghurt and the baking soda create a chemical reaction which is what makes this bread rise);
- 1 cup milk;
- 1 cup treacle (or golden syrup a la Rogers or whatever).

Directions
- preheat oven to 375 degrees;
-butter a loaf pan;
- in a mixing bowl, fully integrate all the dry ingredients;
- in a separate mixing bowl, mix the treacle or syrup into the yoghurt, then add and combine the milk;
- add the dry ingredients into the liquid;
- mix with a sturdy wooden spoon or kneed by hand until combined, ending up with a sticky dough;
- put the dough into the buttered pan, bake for about 40 minutes or so.

Enjoy!

Stuffed Camel

2006-12-30T00:23:00.000-08:00

Believe it or not, this is found in the Operating Room Nurses Group Cook Book "Operation Cook II"

1 hard boiled egg
1 Cornish game hen
1 mallard duck
1 Canada goose
1 suckling pig
1 male deer
1 cow moose
1 camel
1 sockeye salmon

Pluck, clean, gut, scale, dehoof, dehorn and skin all ingredients. Stuff Cornish game hen with hard boiled egg. Place stuffed hen into mallard duck. Stuff salmon with mallard duck. Sew salmon closed with string. Place salmon into goose cavity; remove tail first. Place stuffed goose into pig. Grease pig and place into cavity of male deer. Deer should be inserted tail first into moose. Place moose into camel. If only a dromedary available, halve moose before placing in single hump. Insert 2 pounds of popcorn stuffing*. Place on a rotary spit over large fire. Observe from a safe distance. Feeds 400.

*Popcorn Stuffing

1 cup popcorn (not popped)
3 cups prepared stuffing
1/2 cup onion
1/4 cup melted butter
1 turkey

Add popcorn to stuffing, onion and butter. Mix well and stuff loosely into turkey. Preheat oven at 400 degrees F and place bird on lowest rack.

When the turkey pops, then you'll know that the bird is done.

Still more jalapenos!

2006-11-02T22:26:00.000-08:00

This is a variation on Vic's recipe that I also coincidentally tried. I got the recipe online using google's recipe search (see below)

Add to the cream cheese some salt, chopped sundried tomatoes, and chopped basil. Wrap in bacon and skewer, then barbeque until the bacon is done.

I brought these to a potluck at work and people were wrapping them up to take home to spouses, and I got rave reviews all week long from said extended family members.

I think jalapenos are the new black!

Phil's Favourite Turkey Chili

2006-11-01T13:52:00.000-08:00

2 lbs ground turkey (I use turkey chunks from leftover turkey)

1 large onion, chopped (1 cup)

3 cloves garlic

2 Tbsl chili powder

1 tsp crushed red pepper

2 16-ounce cans tomatoes, cut up (I use diced) (undrained)

1 cup water

2 Tbsp unsweetened cocoa powder

1 tsp ground cumin

½ tsp salt

1 15 1/2-ounce can red kidney beans

1 cup shredded cheddar cheese.

Sautee onions and garlic if you wish. Throw all the ingredients, except cheese) in the slow cooker and abandon for 4-5 hours (that's my guess...I rarely time things). If the turkey isn't cooked before you start, cook it in a Dutch Oben until brown. Drain off the fat, if necessary.

You can also do this stove-top more quickly.

When it is done, serve into bowls and sprinkle cheese on top.

I like my chili with tortilla chips sometimes, too.

Crock Pot Morrocann Stew

2006-11-01T13:50:00.000-08:00

Crock pot whether has come to Edmonton. Krista and I made this for her Mom's pot-luck birthday party on Sunday night and it was a real favourite.

Ingredients:
- two tablespoons of olive oil or ghee;
- 1 pound of Beef or Lamb, cut into cubes (I used round steak);
- 2 large onions, chopped;
- 5 cloves garlic, finely chopped;
- two bay leaves;
- spice mix made up of three heaping tablespoons cumin, 2 tablespoons chili powder or harissa paste (more to taste if you like), one heaping tablespoon ground cinnamon, tiny pinch of allspice, and a good bit of sea salt (approx. two tablespoon);
- 2 cup chopped carrots;
- 2 cups chopped potatoes;
- 1 half-cup of cashews;
- 1 cup of Medjool dates, chopped;
- three cups of beef or lamb stock;
- one cup Manschewitz wine.

Method:
- heat crock pot on medium, adding olive oil or ghee (crock pot is always covered);
- throughly coat cubed meet in spice mixture, let stand while doing next step;
- add in onions, garlic, and cashews, and dates, letting them cook on their own for about a half an hour;
- add in beef, carrots, potatoes, bay leaves - stir together with onion mixture already in the crockpot;
- cover with wine and stock, stir all together;
- cook on low/medium crock setting (not "warm" or "high") for eight hours, stirring ever couple of hours. You really need the slow, low-heat cooking. Shorter, higher-heat cooking will toughen the meat. The long-slow cook results in melt-in-your mouth deliciousness, "just like Grandma used to make."

Even better the next day!

Delicious Cheese, Bacon, Spinach, & Rice Dish

2006-11-01T13:42:00.000-08:00

This one has evolved in our house over time. Here's the current version:

Ingredients:
- Jasmine Rice;
- sweet yellow onion, finely chopped;
- one clove of garlic;
- Spinach (we use frozen). I've also used fresh spinach from the garden, but it takes an astonishing amount considering how it cooks down;
- freshly ground black pepper;
- bacon, fried to almost crispy and chopped into smallish pieces;
- good quality cheese (we've used aged sharp cheddar, or also Oka).

Method:
- Cook the rice (we use our trusty rice cooker);
- saute the onion in butter until golden, add finely chopped garlic clove;
- cook the spinach according to package directions, add freshly ground black pepper;
- grate the cheese;
- mix togeher rich with the onion/garlic bits of golden deliciousness, incorporate the spinach and the bacon, stir all together;
- add in grated cheese, and stir it all up.

A great simple supper, or a side dish in a smaller portion.

more jalepenos to die for

2006-10-10T00:22:00.000-07:00

ok, this is pure coincidence, but I too, tried a jalapeno recipe just the other day, and everyone loved it! it was so good!~
same principle,

cut and seed a bunch of j's, (as many as you think you/your guests will eat). Spread them full with cream cheese (spreadable or not, doesn't seem to matter) and wrap the whole thing up in a strip of bacon and pin it shut with a pointy toothpick and bake on 375 to 400 celcius, (depending on how hot your oven is) for about 20 minutes, or until bacon is cooked.
they are soooooooo good!
and I will definitely have to try the feta stuffed ones as well.
I'm developing a real liking for those peppers!

Google recipe search engine

2006-09-15T21:59:00.000-07:00

Ever looked into your stuffed cupboards and thought, "There's nothing here to eat?"
Ever wanted to try something different...something Asian, or Cajun, or Greek?
Ever wanted to try something new with the same old ingredients?

Maybe this will help.

Jalepenos stuffed with Feta

2006-09-07T13:41:00.000-07:00

This is to die for!

Phil and I were given a Costco version of these just prior to leaving B.C. It was hard to leave...

Take some jalepeno peppers, core them and take ALL the seeds out.
Stuff as much feta cheese as you possibly can into them.
Marinate in olive oil and white vinegar.

We marinated them for a day, and they probably could have stood to be marinated longer, but they were good that way as well.

These are AMAZING. Great as a snack or appetizer. While the vinegar mutes the heat a bit, I advise keeping some water handy.

Pastitsio (pasta dish)

2006-08-03T17:46:00.000-07:00

Pastitsio
Ingredients

Krema Besamel ("Cream")
1/2 cup Butter (or Margarine for Lenten version)
1/4 teaspoon Nutmeg
8 tablespoons Flour Salt
4 cups Milk White Pepper
4 To 6 Egg Yolks (use equivalent amount of soy milk for Lenten version)
Pastitsio Noodles
8 ounces Macaroni (2 c raw) -- cook and 1 tablespoon Olive oil -drain

"Meat" Filling
1 ounce Butter (or Margarine for Lenten version)
Salt 1 lg Onion -- finely chopped
Freshly ground Black Pepper
1 1/2 pounds Ground beef (Tofu Hamburger Meat can be used instead for Lenten version)
1/4 teaspoon Cinnamon
2 tablespoons Simeon's Homemade Tomato sauce recipe (see Simeon's crazy Pizza recipe below...)
1/2 cup Dried breadcrumbs (left over dried pita bread works)
3/4 cup Dry Red Wine (If you have nothing else, sweet wine with a dash of red wine vinegar works too)
1 1/2 cups Grated Kefalotiri OR 1/2 teaspoon Nutmeg Parmesan Cheese OR 1 1/2 cups Grated SOY CHEESE for Lenten version

Serves 8 people!

Preheat oven to 350 degrees. Melt 1 oz of butter (or Margarine) in large skillet and saute onion til soft and transparent. Add the meat (or Tofu Hamburger Meat), cook until browned. Mix tomato paste with wine and add to meat. Continue cooking, adding nutmeg, salt, pepper, and cinnamon. Cook about 15 minutes, take off heat, cool and mix in half the breadcrumbs and half the grated cheese. Set aside. Do not allow meat to "bulk", keep it separated. Cook the macaroni in boiling water with oil til soft. Drain and set aside. Make crema ("cream"). Stir in 1/4 c. cheese.

To Assemble:
Grease a baking dish (LIKE A LASAGNA PAN) and sprinkle it with breadcrumbs. Spread half the cooked pasta over the bottom of the dish and sprinkle it with 1/4 c reserved cheese. Spread all of the meat over the pasta. Pour half the sauce over the meat and spread the rest of the pasta over it. Sprinkle it with 2 TB. of cheese. Pour the rest of the sauce on top and smooth with a spatula. Sprinkle with the rest of the cheese and breadcrumbs and bake in the preheated oven 50-60 minutes. Let stand 10 minutes before cutting into squares.

Serve with lots of Greek salad, homemade bread with a dish containing a mixture of olive oil and balsamic vinegar, and some homemade Greek wine to drink:)

And no, I don't eat like this all the time :( Its only when I get fed up with waiting for my sister to cook that I give in and cook up a storm lol

God Bless,
Sim

2006-07-31T16:41:00.000-07:00

Simeon’s Pizza Recipe

Tomato Sauce

2 Cans of Tomato paste

1 and half Cans (use the empty tomato can) of water (keep adding, to the tomato paste, until it’s a nice sauce like mix)

Half a head of Chopped Garlic

2 Onions chopped and fried

Add Salt, Pepper, Oregano and Paprika to taste

Half a can (use the empty tomato can again) of Red Wine

One capful of Red Wine Vinegar

Add the olive oil, which you used to fry the onions and garlic, to the sauce to your own personal taste

Warm it up in the frying pan, till it simmers and smells good:)

Pizza Dough

3 and a half cups flour (1 Cup white flour, 1 Cup unbleached flour, 1 Cup potato four and Half a cup rice flour)

1 cup warm water (between 95° and 115° F.)

1 Tablespoon yeast

1 Tablespoon honey

1/4 cup olive oil

1/2 teaspoon salt

Mix the dough in your bread maker on the pizza mix setting.

Cheese and Toppings Mixture

Take the Feta, Mozzarella cheeses and all of your favorite toppings and mix them in a large bowel.

Final Directions

Roll out the pizza dough to your liking (Throw it up into the air for good measure if you must lol).

Sprinkle the bottom of the rolled out dough with potato flour.

Spread the freshly made tomato sauce onto the rolled out dough.

Add the Toppings.

Drop some specs of tomato sauce over the toppings (just a tiny bit).

Pre-heat the oven for 350 then put the pizza in. Should take 20-25 minutes to cook.

Dim the lights, light some bees wax candles (not the petroleum ones) and put on your favorite Dean Martin CD. Pour yourself a glass of red wine, and enjoy! :)

Southern Cuisine

2006-05-01T19:54:00.000-07:00

My parish has a cookbook and the adobe version of it is online. All 230 pgs. of it. If you'd like to browse through it feel free.

Click here

Baba Ghanoush

2006-03-22T20:36:00.000-08:00

Mmmm. This is my dinner tonight, served with tortilla chips (not the traditional complement!--which is pita).

2-3 eggplant (i.e. 2 if you're cheap like me)

-roast whole at 400* for 45 min.
-cut in half, scoop out the flesh, press in a colander to remove excess liquid. Puree.

Add and puree:
2 cloves garlic,
1 1/2 Tbsp tahini
juice from 1 large lemon (or 3 Tbsp+a bit)
1/2 tsp salt.

Serve drizzled with olive oil, unless there's no one around to impress, because you're batching it alone tonight. Like me. sniff.

Newest, Best Dip Ever!

2006-03-20T13:55:00.000-08:00

spicy coconut milk salsa hummus!

combine in a blender:

one half can of coconut milk
one can of chick peas
teaspoon of salt
teaspoon of cayenne (to taste)
teaspoon of onion/garlic powder
one tomato
a generous teaspoon or two of vegetable stock powder and
Spicy Pepper Medley spice.

blend until saucy! and enjoy.

Japanese Stir-fry salad

2006-03-14T15:30:00.000-08:00

Toast in a dry frying pan:

2 crumbled up packages of mr. noodles (or substitute)
1/2 cup crushed almonds
4 Tbsp sesame seeds
-set aside.

Meanwhile, mix the dressing:
2 packages Mr. noodles powder (or 2 teaspoons powdered vegetable broth for Lenten version--not that Mr. Noodles uses real meat!!)
1/4 cup oil
4 Tbsp rice vinegar
3 Tbsp brown sugar
3 Tbsp soya sauce
-set aside.

Chop:
like, half to 3/4 of a cabbage (or use pre-cut cole slaw)
4 green onions

-stir fry all together in frying pan.

Muffled Laughter

2006-02-20T21:57:00.000-08:00

Robbie Burns' Ode to a Haggis:

Fair fa' your honest, sonsie face,
Great Chieftan o' the Puddin-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang 's my arm.

The groaning trencher there ye fill,
Your hurdles like a distant hill,
Your pin wad help to mend a mill
In time o' need,
While thro' your pores the dews distil
Like amber bead.

His knife see Rustic-labour dight,
An' cut you up Wi' ready slight,
Trenching your gushing entrails bright
Like onie ditch;
And then, 0 what a glorious sight,
Warm-reekin, rich!

Then, horn for horn they stretch an' strive,
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
Then auld Guidman, maist like to rive,
Bethankit hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect sconner,
Looks down wi' sneering, scornfu' view
On sic a dinner?

Poor devil! See him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro' bluidy flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie neive a blade,
He'll mak it whissle;
An' legs, an' arms, an' heads will sned,
Like taps o' thrissle.

Ye Pow'rs wha mak mankind your care,
And dish them out their bill o' fare,
Auld Scotland wants ane skinking ware
That jaups in luggies;
But, if ye wish her gratefu' pray'r,
Gie her a Haggis!

* * *
T H E R E C I P E

1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock

1. Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.

2. Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.

3. Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.

Chocolate Pie

2006-02-19T15:35:00.000-08:00

I made this experimentally on Thursday night, for Open House--Another reason you should drop in!

Melt one tablespoon of butter over low heat on the stove. Then add 1 1/2 cups melting chocolate, of dark and milk chocolate varieties, stirring constantly. Once the chocolate has melted, mix in 1 can of sweetened condensed milk and then 2 egg yolks. Add one teaspoon of pepperment extract and stir until even.
In a seperate container, whip the whites from two eggs until fluffy and firm, mixing with 1/4 cup of icing sugar. Fold into the chocolate mixture.
If you wish, add cookie chunks, nuts, or skor bits.
Pour into two prepared pie shells. Leaving them uncovered, place them in a 350 degree oven for 15-25 minutes, or until filling appears cooked.
Remove from oven and sprinkle with icing sugar and chocolate graham wafer crumbs, or another desired garnish. Let cool slightly and then serve.
Mmmmm...this was a success.

Fast Food

2006-02-10T14:59:00.000-08:00

1. Samosas

1 lb. Phyllo dough (thaw in box on counter 5 hours)
-lay them out on the counter, place a drying cloth on top, then place a damp drying cloth on top of the first one. Phyllo will dry out in about a minute so keep it covered.

1/2 lb. potatoes (6-8), boiled, 1/2 hr; mashed.

1 Tablespoon oil
1 teaspoon mustard seeds
-stirfry these two until the seeds pop (watch they don't pop into your eye!)
3 cloves garlic, minced
-add to the stirfry

Mix:
1 onion, chopped
1/4 cup cilantro, chopped
1 jalapeno, chopped
2 Teaspoons curry powder
2 Teaspoons lemon juice
1 1/4 teaspoon salt
1 cup frozen peas
-add to these the mustard seeds
-add the potatotes and mix.

To make the samosas:
-Brush one phyllo sheet with butter.
-Place a second sheet on top and brush it with butter.
-Cut the length of the sheets into 5 columns.
-Place a bit of the filling into the bottom corner of one column.
-To fold: take the corner of the column (the one with filling, and fold it diagonally to make a triangle. Continue to fold up making triangles (or, like folding a flag for the patriots among us). Brush with butter when finished.

To freeze: place in freezer (duh!), then cook for 20 min. at 375.
To cook from fresh: cook for 15 min. at 375.

* * *

2. Falafel:

1 1/4 cup dried chick peas, soak 24 hours with a splash of apple cider vinegar
-blend in a food processor that is more expensive than $30, otherwise, pass it all through a garlic press (think of it as an askesis!)

Then process or stir in:
1/2 cup onion, chopped
1/4 cup packed chopped parsley
2 garlic cloves, chopped
2 teaspoon cumin
1 1/2 teaspoon salt
1/2 teaspoon coriander (seeds or ground)
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper

Stir in:
2 Tablespoons flour

-form into 3" patties
-let stand 15 min.
-Pour 1/2 " oil into skillet (or just use a deep fryer)
-Fry patties 4 min. each side.

If you want to make tahini (which is subjectively delicious because it's ethnic, but objectively gross!), consider yourself warned, then, humbly, mix:
1/4 cup tahini
1/4 cup cold water
1 Tablespoon lemon juice
pinch salt

Put the falafel, tahini, chopped lettuce and sliced tomato into a pita.

Honey Baked Chicken

2006-01-29T19:05:00.000-08:00

I just made this for Phil and he asked, "Why did I get married so late?" I think he liked it.

Preheat the oven to 350 degrees Fahrenheit.

Place 3 lbs chicken in a casserole dish.
Mix:
2 tablespoons mustard
1/2 cup melted margarine
1/2 cup melted honey
1 teaspoon curry powder
1 teaspoon salt
Pour mixture over chicken.
Bake in oven for 1 1/4 hour, basting every 15 minutes, or until chicken is tender and nicely browned.

Slow Cooker Beef Stew IV

2006-01-27T11:59:00.000-08:00

"Red wine and onion soup mix flavor this beef stew made with potatoes, carrots, and onions."

INGREDIENTS:

3 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion
soup mix
3 tablespoons butter
3 onions, sliced
1/4 cup red wine
1/4 cup warm water
2 tablespoons all-purpose flour

DIRECTIONS:

Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Submitted by: Rosie T. on AllRecipes.com

Crazy Water, Pickled Lemons

2006-01-26T14:42:00.000-08:00

Alright, this isn't a recipe so much as a cookbook recommendation. This is a great book by the British food writer Diana Henry, a sort of encomium to Med/Middle Eastern/North African cooking. Brilliant stuff, gorgeous photography, and rocking recipes. Nancy, the brilliant-but-obsessed artisan baker and owner of The Tree Stone Bakery shared this one with me. Check it out if you can!

Yorkshire Pudding Cockaigne

2006-01-22T18:30:00.000-08:00

It was customary to cook this delicious dish in the pan with the roast, letting thedriping fal upon it. As many of us no long want extravagant drippings, we recommend cooking Yorkshire pudding separately in the hot ove requtred to put if up almost instantly.

have all ingredients at 75 degress (including eggs, I just run them under warm/hot water for a few minutes to bring them to room temperature)

Stir into a bowl:

7/8 cup flour
1/2 teaspoon salt

Make a well in the center, into which pour:

1/2 cup milk
1/2 cup water

Stir in the liquid, beat until fluffy and add:

2 eggs

Continue to beat until large bubble rise to the surface.
Preheat oven to 400 degrees f.
In 2 muffin pans, scrape about 1/2 a teaspoon of shortening into each cup. When oven is hot, place muffin pans in and watch until the shortening is melted and bubbling. Take pans out and immediately fill with batter (I usually use a large ice-cream scoop, this is just the right amount, I also use the same scoop for muffins).
If you have a convection oven (hot air circulating oven) you can place both pans in. If not, don't risk it, just put in one pan at a time (in which case, only prepare one pan at a time with the hot oil, as it should be bubbling hot when you pour the batter in).
Bake 20 minutes. Reduce heat to 350 and bake 10 to 15 minutes longer.
They are ready when they are puffed up like in the picture, and golden brown.
Yummy fatty goodness!

Spinach Feta Twist bread

2006-01-05T13:24:00.000-08:00

Biss will want this recipe, as will anyone with their head screwed on right! I'm assuming you have a breadmaker.

Add to breadmaker:
1 cup water
1/2 cup crumbled feta
1 egg
1 1/2 teaspoon salt
2 Tablespoons oil
3 3/4 cups all-purpose flour
1 1/4 teaspoons yeast

-select "dough" setting. Set it and forget it!

Filling:
10oz/300 g (one whole bag) fresh spinach, stemmed and chopped not too small!

-wilt it in the microwave by putting in on high for 2-3 minutes, stirring in halfway through. And don't use canned spinach--it made an former roommate gag! (He moved out soon after!)

1 Tablespoon melted butter
1 clove minced garlic
1/4 cup grated parmesan
2 teaspoons oregano

-mix these together.

Have ready:
1/2 cup crumbled feta
1/4 cup kalamata olives, pitted and sliced (you may have to do it yourself!)
white from 1 egg
1 Tablespoon paremsan

Method:
1. Let the dough rest on a floured surface for 15 minutes.
2. Roll it out into a rectangle.
3. Spread the filling over the dough, and then sprinkle on top the feta and olives.
4. Roll the dough up like a cinnamon bun (lengthwise)
5. Take a knife or scissors and cut the roll in half lengthwise so that it is spilling its guts. Place the two strips side-by-side, filling facing up, and braid them together.
6. Shape into a ring in a greased tubepan.
7. Let rise 45-60 minutes (until doubled).
8. Brush the top with a mixture of egg white and 1 Tablespoon water. Sprinkle parmesan on top.
9. Bake at 375 degrees for 45-55 minutes (until bread sounds hollow when you tap on the bottom of the pan).

This recipe takes a lot of ingredients, time and a little bit of bread-baking knowledge. But it's worth it. Just ask anyone.

Korean Pancakes

2005-12-31T22:41:00.000-08:00

A great way to use up that leftover kimche!

I often got fed this wonderful treat while tutoring my much-beloved students, Joesph, Alex, and Soon-Ja.

Mix:
one or two eggs
a bit of flour and water
(you want a fairly runny pancake batter)
Add:
1/2 an onion, finely chopped
3/4 to one 1/2 cup finely chopped kimche
a dash of salt

Fry thin pancakes in an oiled skillet until bottom side is browned. Flip over to brown the other side.
Enjoy!

Mom's Bun Recipe

2005-12-23T07:21:00.000-08:00

This makes a slightly heavier bun, and can also be used for bread.

mix:
1 cup lukewarm water
1 Tbsp white sugar
2 Tbsp yeast granules

let stand while you drink your coffee (approximately ten minutes).

by that time, yeast will have risen to water. stir until blended &
yeast is dissolved.

stir in:
2 cups of lukewarm water
1/2 cup white sugar (1 cup for buns)
heaping Tbsp salt (or a little less)
1/2 cup melted butter or salad oil

beat

stir flour in one cup at a time, using approximately 9 cups of flour.
mix until dough hangs together but is floppy and a wee bit moist (may
need to add more flour). knead for about 10 minutes, until dough
seems smooth and elastic (it might have sticky spots).

put back in bowl. let rise. covered in a warm draft-free place for 1-2
hours or until doubled in size. punch down.
let rise again, until doubled in size.
roll into buns.
let rise (approximately 1/2 hour)
bake. 350 degree oven. until golden (about 20 minutes or less,
depending on the oven).

African Peanut Soup

2005-12-20T17:29:00.000-08:00

I made this soup at our St. Nicholas pot-luck celebration at Holy Trinity in St. Paul, MN (my home parish) and everyone LOVED it. I think Biss might have mentioned wanting the recipe too. It is hearty for those fast days when you need a little protein. Its from MCC's "Extending the Table." Enjoy!

2 Tb. oil
1 C. chopped onions
1 red pepper, chopped
2 teaspoon chopped garlic
1/4 C. rice (short brown is best)
4-5 C veg. stock
1 C. canned tomatoes (I use chopped instead of whole)
1/2 teaspoon red pepper flakes
salt/ pepper to taste
1/2 C. chunky Peanut butter
1 teaspoon chopped thyme

Heat oil in soup pot over med. heat, add onion, peppers, garlic & saute until soft. Add rice, stock, and tomotoes w/out the juice, pepper flakes, salt/pepper.

Simmer for 45 mins or until rice is soft. Wisk in peanut butter until well belended. Smmer 5 min. Season w/ salt and pepper. Serve sprinkled with thyme.

Freezes well.

Honey-Garlic-Chili Green Beans with Almonds

2005-12-20T10:48:00.000-08:00

I just made this up, and Krista's parents really liked it. A great holiday side dish. Just subtract the butter and it'd be totally Lenten.

Blanche about a pound of fresh green beans in boiling water 2-3 minutes.

Chop up a few cloves of garlic really fine.

In a saute pan on medium-high heat, saute garlic in butter, adding after a minute or two a few tablespoons of honey. Add in a small amount of high quality hot red chili paste (I use about half a teaspoon to about two tablespoons of honey). Let bubble and simmer a bit... carmelize.

Drain green beans, quickly toss beans into honey-garlic-chilli sauce. Thoroughly coat beans in mixture 1 minute.

Pour into buttered (or olive oil) baking dish, spirinke sliced almonds over top, bake in oven further 5 minutes.

(The picture here is without the honey-garlic-chili sauce).

The Best Christmas Bird

2005-12-20T10:42:00.000-08:00

Roast turkey... okay I've done this a couple of times and have developed a bit of a method.

If you can, get a fresh turkey from a turkey farmer. One of my old students used to raise free range turkeys near Sundre, Alberta. The flavour is much better and you don't have to go through the labour of thawing it, which can take up most of your holiday.

But finding a turkey farmer may not be easy wherever you are. So, assuming you've got a frozen bird, the most important thing is to make sure it is FULLY thawed. This takes either 1 day per 5 lbs (in the fridge) or 30 minutes per 1 lb in the sink with luke warm water. (Both take a long time). Make sure the bird's cavity is well cleaned out, including the 'giblets' sack.

After the bird is fully thawed, I do use a brine. Usually a cup of sugar, a cup of kosher sea salt, and about eight litres of water. Usually a large pot or cauldron will work...keep the bird in this over night in the fridge before cooking. (An industrial size cooler is handy).

When you are ready to cook, pre-heat your oven to 325 degrees F.

Take the bird out of the brine and drain, pat dry with paper towels.

I use a local bakery's rye, raisin, and walnut bread for my stuffing... along with sweet vidalia onions. Use whatever stuffing you see fit... you may choose to make more separately after the bird is done with the juices.

I coat the bottom of the roaster with extra virgin olive oil and sliced spanish onions (in fairly thin rings), as well as sprigs of fresh rosemary.

Put the bird in the roaster on top of this base.

Optional decadence: Cover the whole surface of the bird (including drumsticks) with strips of thick-cut bacon. (It will not imbue a bacony flavour, but will keep the meat juicy and act as a self-basting feature).

Tent the whole roaster with aluminium foil, leaving at least an inch of space between the foil and the bacon-covered bird.

For cooking times, here are your guidelines: 8-12 pounds, 2 ¾ to 3 hours; 12-14 pounds, 3 to 3 ¾ hours; 14-18 pounds, 3 ¾ to 4 ¼ hours; 18-20 pounds: 4 ¼ to 4 ½ hours.

Take the bird out, (if you've used it) remove the bacon - or chop it up and mix it into your stuffing! (if you've used the bacon, after removing it, baste the turkey and put it into the oven for another 5 minutes just to give it that golden patina.

Let bird rest 15 minutes before carving.

2005-12-16T18:40:00.000-08:00

Moussaka

Ingredients:
5 large eggplants, about a pound and a half each
Salt, Pepper, Paprika and Oregano
10 tablespoons of Olive Oil
3 pounds ground beef (Or Soy based hamburger)
1 and a half cups chopped onion
2 tablespoons tomato paste
1/4 cup chopped parsley
1/2 cup red wine
1/2 cup water
3/4 cup grated kefalotiri (Ask for it at your local Mediterranean food store) or Parmesan cheese. Or Grated Soy cheese works just as well.
1/2 cup breadcrumbs (or crushed milk biscuits)
8 tablespoons all-purpose flour
4 cups hot milk (Water works just as well)
3 eggs, lightly beaten (Optional)
More Olive Oil for brushing eggplant

Preparation

Peel the eggplant lengthwise. Cut into 1/2 inch rounds (or 1/4 inch thick length-wise slices), sprinkle with salt (to remove bitterness) and let stand in a colander (preferably under a heavy or weighted plate) for 1/2 hour. Rinse and dry the eggplant rounds.

Melt 4 tablespoons butter in a saucepan and then proceed to sauté meat (or soy hamburger) and onion until brown. Add tomato paste, parsley, wine, salt, pepper, oregano, paprika and water. Simmer until liquid has been absorbed. Cool. Stir in 1/2 cup cheese (or Soy Cheese) and half the breadcrumbs.

The Sauce

Melt 6 tablespoons olive oil in a saucepan over low heat. Add flour and stir until well blended. Remove from heat and gradually stir in milk or water. Return to heat and cook, stirring constantly until sauce is thick and smooth. Add salt and pepper. Cook over very low for 2 minutes, stirring constantly.

Eggplant Preparation

Preheat the broiler.

Lightly brush eggplant slices with Olive oil on both sides. Place on an un-greased cookie sheet and broil until lightly browned. Set aside to cool.

Assembly

Preheat oven to 350 degrees.

Sprinkle bottom of a 10 x 16-inch pan with remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs to completely cover the bottom of the pan, then spread meat mixture over eggplant slices (an option here, to ensure a more cohesive bottom, is to add a layer of cheese, or soy cheese, on top of the eggplant before topping with the meat mixture). Cover meat (or Soy Hamburger) with remaining eggplant slices. Spoon sauce over eggplant; sprinkle with remaining 1/4 cup grated cheese (or Soy cheese). Bake for 40 minutes or until golden brown. Cool for 10 minutes before cutting. Serve warm. This particular recipe will serve up to 10 to 15 people.

A Colourful Vegan Meal for Our Fasting Seasons

2005-12-12T15:42:00.000-08:00

A Stir-fry Elizabeth made with Spicy Szechwan Peanut Sauce
(president’s choice brand)

Fry your choice of vegetables (I used sliced carrots and a small sliced zucchini) in canola oil
Cook up some rice or noodles (I used whole wheat spaghetti noodles broken in half)
Marinate cubed tofu in the above named peanut sauce
Combine the sautéed vegetables (sautéed until tender) with the marinated tofu

Now you can either continue with the recipe below or store the ingredients in the fridge for the next day (great quick next day meal maker)

Combine the noodles, tofu-vegetable mix with some canned kidney beans. Add a little bit of umboshi vinegar if you have it. Add salt and pepper as you desire (I used freshly ground sea salt and pepper corns). Fry up with a little more canola oil and when that is fully heated through, add a few big pieces of spinach and heat them until wilted.

Enjoy! It’s a very lovely texture, taste, high-protein meal! Yum!

Bridget's Sticky Toffee Pudding

2005-12-12T11:52:00.001-08:00

Okay, this is definitely one for the "un-fair" category, if by that it's meant a sinfully rich dessert, posted in a fasting season just to make everybody salivate.... Perfect for the cold, wintery nights during the Festive seasons.

When I lived in Manchester, England, I always thought it was strange that supper was called tea and dessert was called "pudding." As in, "what's for pudding?" And "supper" was tea and toast at 10 o'clock! I lived at a fairly traditional British theological college and survived almost two years of the cuisine in the dining room, the highlight of which was always this dessert. The cook, a jovial fifties-ish lady named Bridget, was constantly cajoling me to become a Pentecostal minister, and tempted me with her cooking. Yet no matter what turned out to be for "pudding," it was then immediately drowned in both A) hot custard and B) thick cream. I didn't have the gumption to become a Pentecostal, but I did manage to get her sticky toffee pudding recipe. The recipe is easy to make. Be sure to serve it warm out of the oven.

Ingredients:

-unsalted butter for baking dish;
-1 cup and 1 tablespoon all purpose flour;
-1 teasoon baking powder;
-3/4 cup pitted dates;
-7 tablespoons unsalted butter;
-3/4 cup sugar;
-1 egg, lightly beaten;
-1 teaspoon baking soda;
-1 teaspoon vanilla;
-1-1/4 cup boiling water;
-1/4 cup brandy;
-5 tablespoons brown sugar (or treacle), packed;
-2 tablespoons heavy cream

whipped cream for topping

Directions:

Heat the oven to 350° F. Butter an 8x6" baking dish.

Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside. Chop the dates fine and soak in the boiling water, vanilla, and brandy combination, add baking soda.

Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy. Beat in the egg along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture.

Add dates/brandy/vanilla/boiling water mixture to batter, beating until well blended. Pour batter into a prepared baking dish; bake until set and well browned on top, 35- 40 minutes. Remove from oven to wire rack.

Heat broiler. Heat remaining 3 tablespoons butter, the brown sugar (or treacle) and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. Place pudding in broiler, about 4 inches from source of heat; broil until top bubbly, about 1 minute.

Serve warm with custard and/or whipped cream.

Falafil

2005-12-10T11:11:00.000-08:00

one cup, approximately, dried chickpeas
2 cloves garlic, or to taste, finely chopped
1/2 large onion
1 tablespoon cumin, ground
1 tablespoon coriander, ground
1-2 tablespoons tumeric
1/4 cup fresh parsley, finely chopped
oil for frying

Soak chick peas for one to two days until expanded and moist. Using a strong garlic press or very fine potatoe masher or food processor, mash the chick peas into a very fine mash. mince the garlic and onion, and add to the peas. Then add spices and mix well. Taste test for the accurate amount of spices, keeping in mind that some of the taste will be lost in frying. Add parsley and mix well, so that spices and parsley are dispersed evenly throughout the mixture.
Heat oil in a pot or deep fryer. Make sure that there is enough room between the surface of the oil and the rim of the pot for the oil to bubble and roll in a boil without boiling over onto the burner (this creates very amazing but slightly startling and potentially quite dangerous fires).
Form the falafil mix into small, firm balls, using your hands. Carefully place in the oil. Remove when golden brown.

Tips:
The mix will keep in the fridge for a number of days.
Using canned chickpeas is also an option, but the balls tend to fall apart when boiling. The fried crumbs taste great, but are more oily and there is more waste.
All of the ingredients have to be ground very fine, or the flafil balls will fall apart. That is why I use a garlic press.
Serve with a pita or tortilla salad,with greens, tomatoe, and cucumber. Falafil tastes best with tzatziki, but during fasts I like to pour salad dressing over it.
This serves Phil and I a few meals.

A little scary...

2005-12-10T10:37:00.000-08:00

Okay, this is obviously not a recipe, because the only recipe I have for me in a kitchen is one that equals disaster. As a matter of fact, the very idea that my name is in the list of contributors for a blog about recipes cracks me up entirely and also shows me how little you really get to know each other through a blog. So, since you'll see my name in the list of contributors but you won't be seeing any contributions bearing my name I thought I'd at least offer you an explanation. I'm a terrible cook. Cooking stresses me out. My favorite think about cooking is the cookbook and that's simply because I'm a book fanatic. Some girls like purses, some like jewelry, some like parfume, and other like shoes. Me? I like books. I would rather smell the scent of a Barnes and Nobles than a bakery. So, there you have it.

Tzatziki for everyone!

2005-12-06T14:39:00.000-08:00

Okay Bis, here it is lol

1 yogurt container of strained whole fat, plain yogurt. Do not use sour cream ever! (Many restaurants use sour cream because it is cheaper than buying strained yogurt and less time consuming than straining it themselves. But to serve, a trainned connoisseur of Greek food, Tzatziki made of sour cream is a almost a major insult lol).

1 medium cucumber diced

1 head of Garlic, and or 1/4 tsp onion powder (I never use the onion powder)

1 lemon

1 shake of salt from the salt shaker

Clean the Garlic of its natural covering, and dice the cloves. Peal the cucumber and dice it also. Squeeze the lemon to extract the juice.

Take the diced garlic and diced cloves, lemon juice (and the onion powder if you like) and add all of it to the strained yogurt in a large bowl. Mix carefully and then put it in the fridge to for the ingredients to fully permeate the strained yogurt.

Makes enough for 2 people and if one is serving for more than 2 people-- then double or triple etc the recipe accordingly. It is an excellent addition with the meal on Christmas day or for Pascha and the Paschal Bright week, traditionally Tzatziki is not a dip but rather it is a side dish (when it is made properly it is almost too thick to be used as a dip).

Filipino Chicken

2005-12-05T13:02:00.000-08:00

Krista and I read somewhere that you should never leave the grocery store without buying lemons and onions. Seems slightly curious to me, but we use lemons a lot for our "house drink," so it usually works for us.

Ingredients:
-4 Chicken boneless breasts cut into medium sized pieces
-1 cup of freshly squeezed lemon juice;
-1 cup of good quality soy sauce;
-3 or 4 cloves of garlic, smashed but not chopped up (still intact);
-sesame seeds (toasted) for garnish;

Directions:
-cut chicken breasts into pieces
-combined lemon juice, soy sauce, and smashed garlic cloves;
-place chicken into glass baking dish, pour over lemon/soy/garlic as a marinade, cover dish with plastic wrap;
-marinade 12 hours or even better overnight until time to cook;
-preheat oven to 325 degrees (relatively low heat) & remove plastic wrap;
-cook covered tightly sealed with foil for approximately 25-30 minutes, and check degree of doneness (okay if still a little pink at this stage);
- raise heat to 350 degrees, cook an additional 10-20 minutes (depends on the oven) uncovered until chicken is done (I usually baste chicken with sauce a few times during this time).
-Toss on toasted sesame seeds after finished in the oven.

I got this recipe from a lady that I used to work for who owns and runs the best European-styple artisan bakery in Edmonton, which is called Tree Stone Bakery. I will call her "Nancy," and she is a very serious lady. Serious about bread and, well, everything. And that is part of the reason I no longer work for her. There was an incident I will only now refer to as the "twist-tie fiasco." Anyway, one of the great things about Nancy is that she did know a lot about food, and gave me this awesome recipe which she said is sort of the normal homestyle chicken recipe in the Philipines. The lemon and soy make the chicken very tender.

Good served over jasmine rice.

For the miscellaneous file …

2005-12-05T12:26:00.000-08:00

Baking question: I am still wrapping my head around the idea of not baking during a fast period with milk and/or eggs. Are there substitutes for these things for baking? I am thinking of baking things like corn bread… (as opposed to something hugely decadent that would seem un-fast like)

Any thoughts?

secret dip.

2005-12-05T10:57:00.000-08:00

secret recipes about to be revealed!

okay. as with anything in the kitchen, there are variations allowed.

here is the strange dip that is a combination of hummus and guacamole. I will put the separate instructions first, and then explain the combining of the two.

okay.

hummus. serves 2 bachelors dinner, or 3-4 people a snack. For pascha or other large gatherings, double as necessary.

1 can of chickpeas.
2 cloves of garlic.
olive oil.
vegetable seasoning.
tahini (if desired-experiment, but don't eat it alone, it tastes awful)

slice one clove of garlic and fry it, (butter tastes better for feasts) put the other one in the blender or chop it up raw.
drain the can of chick peas, wash if desired.
use a food processor or blender of some kind, handheld kind work too, but are sometimes a pain.
add a generous amount, at least 1/4 cup of olive oil
add the spices from the spice cannister, and a tablespoon or two of tahini if you like. blend until it reaches your preferred consistency. though there is oil, because there is water in the chickpeas, water works to add to this mix if you want it a little more viscous.

add a potato chip, placing it halfway in to the dip, change your mind, and taste the dip. if you like it, you are finished.

Guacamole.

avocados.
tomatoes. (the ratio is one tomato for two avocados)
Club House Brand *Spicy Pepper Medly*

Get some ripe avocadoes. This itself is a chore. they need to be perfectly ripe, a little soft, but not too soft.

and here is my secret ingredient. I know I won't have any friends after revealing this, but oh well. I still have St. Herman's taxi.

*Club House brand Spicy Pepper Medly(tm)

cut avocadoes up, add spicy pepper medly, mash with a fork, let it sit so the moisture is soaked up by the spices who then share their spicy goodness with the avocado.

dice the tomato, try and get rid of the really goobery parts so it doesn't turn the guac to mush. oh wait.

Now you have guacamole and hummus.

if you want to combine them for that weird mystery dip that I bring to church sometime, add an extra tomato and a yellow or red pepper in the blender.

happy dipping!

Let hospitality thrive...

2005-12-03T03:00:00.000-08:00

Please feel free to post any and all recipes that you may have to share with us, lenten, non-lenten, meat-laden, cheese-laden, easy, complicated, quick, side-dish, main-dish, no dish, and anything else you may think of. This is, of course, mainly meant for culinary recipes, but if you have recipes for other random things that you want to share, feel free (using proper discretion of course).
I think the best way to present a recipe is to write out the ingredients seperately first, and then the instructions, but don't let this little "guideline" hinder you from posting.
Also, please provide any source or reference you can to let us know where you found each recipe.
Little anecdotes & pictures are always welcome.

And now for my special requests:
Simeon (or anyone else who knows)...how do you make (and spell) tzatziki? Greek roasted poatoes? Greek-style rice? Pitas? All things Greek?
Theresia....the cookies from the bake sale? The salad from church last Sunday with the plums in it?
KF...those delicious coconut chocolates?
Dave...your hummous/guacamole crazy stuff?
Cheryl...vegan chocolate cake? the chickpea vegetable stuff that you always gave us on vegan days and insisted was even better with feta?

Creamy Garlic Mushroom Clam Sauce

2005-12-01T06:40:00.000-08:00

Creamy Garlic Mushroom Clam Sauce
For Spaghetti

Ingredients:
One whole head of Garlic and a second half-a head of Garlic
4 table spoons of Corn Oil or Butter (preferably butter, but margarine works too I suppose)
4 cups milk or cream (Not sure if it works with Soy milk or not)
2 cups of clams (or shrimp or imitation crabmeat, Pollock, works just as well)
1 cup of chopped mushrooms
Salt and Pepper
Paprika and cayenne pepper
Five servings of Spaghetti or Rigatoni (or whatever pasta variation that you have on your hands and need to use up)
Some lemons

Equipment needed:
Blender
Three pots, one small for the clams, one medium sized (for the sauce) and one large (for the spaghetti)
Some kind of water source-- Or a machine that mixes hydrogen with oxygen thus producing H2O
A knife
Table spoon (for tasting) and a Ladle (for serving, don’t try tasting the sauce with the ladle its not a pleasant experience I would assume :S )
A bag to collect the garbage

First of all take the Garlic, separate each clove and clean off all the outside layers (using the knife if you like, otherwise it is probably just for decoration) and set them aside. Then take two cloves and throw them into the blender. Then add the butter or oil. Blend, and keep repeating this till all of the garlic has been blended into the butter/oil. Add the Salt, Pepper, Paprika and cayenne pepper to your liking.

Take the medium sized pot, place it on the stove. Pour the milk or cream in and turn the burner on. Let it heat for a minute or so and then add the garlic-butter mixture. Continue to heat it on low.

Chop up the mushrooms (if you haven't already) and the second half a head of garlic. Fry these in butter or corn oil (or whatever the heck is the oil that you are using. But note, car oil... it don't work so good :S ). Add lemon juice, salt and pepper to taste.

Take the small pot, add the water, and add the clams or shrimp. Bring to a boil, drain water and add clams or shrimp to the garlic-butter-milk sauce. Add the mushroom-garlic sauce into the mix also. Then bring that to a boil until it starts to get thick slightly (not to watery that is. This is one of the reasons why cream usually works better. But hey I use whatever is in the house. A chef has to be flexible).

Then boil your spaghetti, enough for five people, in the large pot. Then serve with the Creamy Garlic Mushroom Clam sauce (or shrimp or pollock). Place a slice of lemon on each plate.

Either after this you will become addicted to Garlic or you will never eat it again because the neighbors phoned the police about the "strong smell" next door haha

Makes four or five servings—enjoy :)

Peace,
Simeon

fresh homemade bread (another wonderfully slow food)

2005-11-30T15:25:00.000-08:00

INGREDIENTS:
1/2 cup warm water
3 (.25 ounce) packages active
dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour
4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour

DIRECTIONS:
1. In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Coconut Veggie Soup

2005-11-29T13:33:00.000-08:00

Okay. this soup is so good, and vegan, though hearty, so not so lenten...
and I am not sure about proportions, I just make a lot to eat it for a long time.

2 cans of coconut milk (superior is richer, thicker)
2 cubes or spoons of veggie bullion
many shakes of Vegetable seasoning, clubhouse brand-any brand will suffice
almost as many shakes of Spicy Pepper medly also by clubhouse
5 fist sized yukon gold potatoes,
half an onion
10 or so mushrooms cut in quarters
2 tablespoons of Demerrara (dark brown) sugar
a quarter cup of black lentils
enough water to boil the potatoes in.
left-over feast day beer
snow peas.
salt and pepper.

Instructions.

Boil Potatoes until soft, mash enough of them to thicken the soup, leaving some chunks.
add coconut milk and vegetable stock, and spices, mushrooms, lentils, a little more water, and some beer if you have it left over from the feast day previous. let boil.
fry the onions until lightly browned, then add them and the oil you boiled them in. Add Salt and Pepper while cooking, a teaspoon of salt at least, and pepper if you like.
Let it all boil until soup reaches desired consistency, add salt and pepper to taste, and enjoy!

Oh, and the snow peas can go in at the beginning, but I suspect they would be better added just before eating. I sometimes add cilantro, which is nice, but its not neccessary.

If taken between fridge and stove, it gets thicker as the days pass, which for some is good, and for some...not so good. play with the recipe as you see fit, but the key is the spices and the coconut milk base. its gorgeous.

I must also add, it is kind of a shame that my lack of attention to detail should not be a template for recipes being added to this site, I cannot be systematic in the kitchen, so if there are any questions about this recipe, ask away.

A Tour of the Kitchen

2005-11-28T22:17:00.000-08:00

This blog is still in the making...
Please bear with me as I work out some organizational kinks. I will let you know as soon as you can start posting your recipes.
Thanks for your patience.
-Biss

(P.S. I just made and ate some amazing falafil. I am dying to share it with you)

Let me introduce you to...

2005-11-26T17:55:00.000-08:00

Our Righteous Father among the Saints
Euphrosynos the Cook

Commemorated on September 24/11

Our righteous Father Euphrosynos was born of peasant parents and consequently was reared without schooling. Later he entered a certain monastery, was robed with the holy Schema of a monk, and served the fathers. But since he was of coarse country upbringing, he remained in the difficult obedience of serving in the kitchen, being scorned and mocked by some of the monks who had forgotten the purpose for which they left the world. Yet the blessed one endured this contempt with a most courageous heart, wisdom, and tranquility of mind, not being troubled in the least by these things. Thus he seemed illiterate according to his manner of speech, yet he was not such in the true knowledge which he possessed, as we shall see from the following.

There was in that monastery at the same time as the ever-memorable Euphrosynos a certain pious priest who made fervent entreaty that it might be revealed to him the good things which they that love God shall enjoy. One night, therefore, while the priest was asleep, it seemed as though he were in a certain garden. With amazement and ecstasy he beheld most delightful things. He also saw Euphrosynos the cook of the monastery, who stood in the midst of the garden and partook of the diverse good things of that place. Having come nearer, he inquired of the blessed one to whom this garden belonged, and how he had come to be there.

Euphrosynos replied, "This garden is the abode of God's elect, and by the great goodness of my God I have my dwelling here."

Then the priest asked, "But what dost thou do in this garden?"

He answered, "I have dominion over all the things which thou dost see here, and I rejoice and am filled with gladness at the vision and noetic enjoyment of them."

Again the priest said, "Canst thou give me something of these good things?"

"Yea, by the grace of God, take from whatever thou dost wish."

Then the priest pointed to some apples and asked Euphrosynos if he might have of these. Taking a portion of the apples, the Saint put them in the priest's outer garment and said "Receive that which thou hast requested and take delight therein."

At that moment the wood was sounded for the fathers to arise for the midnight service. The priest, having awakened and come to himself, considered the vision to have been a mere dream, but when he stretched forth his hands to take his outer garment -- O the wonder! -- he discovered in reality those very apples which Euphrosynos had given him in the vision, and he wondered at the marvelous fragrance which still remained with them undiminished. Arising from his bed, he placed the apples aside and hastened to church. There he saw Euphrosynos. He approached him and besought him with oaths to reveal where he had been that night.

The blessed one replied, "Forgive me, father, but I went nowhere at all this night, but just now I have come to church for the service."

The priest answered, "For this reason I charged thee with oaths, that thou wouldst be obliged to make manifest the great works of God -- and thou art not persuaded to make known the truth?"

The humble-minded Euphrosynos then answered the priest, "I was there where are found the good things which they who love God shall inherit and which thou hast sought for many years to behold. There thou didst see me partaking of the blessings of that garden; for God, wishing to make known to thy holiness the blessings of the Just, hath wrought such a miracle through me, the worthless one."

The priest said, "And what, father Euphrosynos, didst thou give me from that garden?'

"Those delightful and most fragrant apples which thou just recently placed upon thy bed. But father, forgive me, for I am a worm and not a man."

At the end of matins, the priest related to all the brethren his vision and showed to them the apples from paradise. The brethren could sense their ineffable sweet fragrance and felt great spiritual joy in their hearts, and they marveled at all the priest narrated to them. And hurrying to the kitchen to reverence the blessed Euphrosynos, they found that lo, fleeing the glory of men, he had already secretly departed from the monastery and was not to be found.

The brethren divided the apples among themselves and gave portions to many who visited the monastery as a blessing, and especially for healing, because whoever partook of theses apples was cured of their infirmities. And thus many received benefit from the gift of the holy Euphrosynos. They recorded the vision not only upon tablets, but also in their hearts. And they strove greatly to make themselves pleasing unto God.

(Article found at greekorthodox.home.att.net/steuphrosynos.html and in The Lenten Cookbook for Orthodox Christians published by Saint Nectarios Press, Seattle Washington.)

Troparion-Tone 4

Thou didst live righteously in great humility, in labours of asceticism and in guilelessness of soul, O righteous Euphrosynos. Hence, by a mystical vision, thou didst demonstrate most wondrously the Heavenly joy which thou hadst found. Deem us also worthy to be partakers thereof by thine intercessions.

Kontakion-Tone 4

We laud Saint Euphrosynos, the most wondrous ascetic, who took up the Cross of Christ and shone forth in humility; for by the vision of Paradise his Christ-like virtue by God was made manifest.

Pray to God for us, Saint Euphrosynos.