The Recipe Pages-1
Harvest Vegatable Curry
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onions - 2 large or 4 small
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olive oil
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1/2 rutabaga or 4 small turnips
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about 5 each carrots & parsnips
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2 or 3 sweet potatoes
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kale (1 small bunch)
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GOOD QUALITY curry powder (ie not supermarket
brand)
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hot sauce (I use Dan T's Inferno)
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1 head garlic, peeled & minced
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1 large tin chopped tomatoes
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1 tin chick peas, drained & well rinsed
Chop all the vegetables coarsely (except kale
- chop it quite fine). In a LARGE pot, heat about 2 tbsp of olive
oil and saute onions briefly. Add the other veg, garlic, tomatoes
(with their juice) and chick peas. Also add about a cup or two of
water (I use the tomato tin). Add curry powder and hot sauce (use
your own judgement as to amount). Simmer over medium-low heat till
all vegetables are tender and liquid has reduced by
about half. Taste it now and then
to adjust the seasoning (you often need
more spice than you think). Serve
over rice or couscous - Enjoy! Makes
enough for a crowd, or can be frozen.
NOTE: This works well with any combination
of veg. I use these because they're
cheap and extremely good for you, but you can easily substituteregular
for sweet potatoes, squash instead of rutabaga, etc.
Happy cooking!
Submitted by Ceilidh
Apache Acorn Soup
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3 lb Stew beef
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2 qt Water
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1 tsp Pepper
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1 tsp Salt
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1 cup Ground acorn meal
Cover beef with water and bring to boil in
a heavy pot. Simmer until done; add salt and pepper as meat cooks
tender. Remove beef and chop on a flat stone until split in shreds.
The meat broth continues to cook vigorously while meat and acorn flour
(meal) are mixed together.
Apaches stress that their food is always
well done; no instant cooking. Broth,
meat and meal simmer together until the
broth bubbles creamy white with
yellow flecks, pleasantly acorn scented
and flavored.
Submitted by Lady Griddlebone
Caramelized Espresso
Frappe
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1/2 cup of Boiling water
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1 tsp instant espresso or 2 teaspoons instant
coffee granules
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1/4 cup sugar
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1/4 cup water (divided use)
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1 cup skim milk
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1/4 cup of hot cocoa mix
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1 cup of crushed iced
Combine coffee in water and freeze.
Heat sugar and 2 tablespoons of water in a very heavy pan till sugar is
dissolved and then 5 more mins. till it turns golden. Take off heat
and CAREFULLY whisk in the rest of the water. (It will bubble up)
Let cool. Add milk and cocoa mix and blend with coffee and ice and
syrup and blend in blender. Drink up!!
P.S. I also have been known to add a shot
of vanilla favored creamer or chocolate liquor or more chocolate...
let your imagination go!!
Submitted by Lady Griddlebone
Dirt Cake
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1 cup sugar
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1 stick butter
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1 package cream cheese (8 oz)
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3 ½ cups milk
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2 small packages instant vanilla pudding mix
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1 container of Cool Whip (12 oz)
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1 large package of crushed Oreo Cookies (use
a blender to crush them)
Mix sugar, butter and cream cheese together.
In a separate bowl, mix milk, pudding and Cool Whip together. Combine
the two mixtures.
Combine the cream mixture with crushed
cookies by alternating cookies and cream mixture; starting with cookies
and ending with cookies on top. Serves
8-12
Submitted by Lady Griddlebone
Frozen Jack-O-Lanterns
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12 Navel oranges
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1/2 gallon Dark chocolate ice cream
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12 Cinnamon sticks
Cut off tops of oranges. Gently hollow
out pulp (reserve for another use),
leaving a thick shell; hollow out pulp off tops also. Cut jack-O-Lantern
faces into each orange. Pack chocolate ice cream into shells,
avoid letting ice cream come out of holes. Cut a hole into topof
orange top. Set tops back on, over ice cream, and inset cinnamon
stick stem through the hole. Place in
freezer for at least 3 hours, oruntil serving time. Serves 12
Submitted by Lady Griddlebone
Dry Garlic-Ginger Potatoes
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8 med. potatoes
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1/4 cup chopped fresh ginger
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3 large cloves garlic
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4 tbsp. water
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1/2 tsp. ground turmeric
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3/4 tsp. salt
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1/2 tsp. cayenne pepper
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1 tsp. fennel seeds
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5 tbsp. veg. oil
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tofu and plain yogurt
Boil, cool, peel and dice potatoes into 3/4
inch cubes. Puree the ginger, garlic, water, turmeric, salt and cayenne
and make a paste.
Heat the oil. Add the fennel to the very
hot oil and stir a couple of times. Then add the paste and stir for a couple
of minutes. Finally add the potatoes and stir until they have a golden
brown crust on them. The paste should stick to the potatoes and form thecrust.
Serves 4-5
Add yogurt and diced tofu to taste for
a great main dish.
*Adapted from: Madhur Jaffrey's "Illustrated
Indian Cookery" 1982
Submitted by Lady Griddlebone
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