Written by Syn on Jan 13th, 2008 | Filed under: Uncategorized
| Ingredients |
|
| 1 1/2 |
cup |
basmati rice |
|
| 1 |
cup |
red lentils |
|
| 1 1/2 |
cup |
potatoes, cut up small |
|
| 2 |
each |
garlic, cloves, chopped |
|
| 1 |
teaspoon |
olive oil |
|
| 1 |
each |
onion, cut up |
|
| 1 |
teaspoon |
cumin, ground |
|
| 1 |
tablespoon |
sweet hungarian paprika |
|
| 1/2 |
teaspoon |
curry |
|
| 1/8 |
teaspoon |
cayenne |
|
| 1/2 |
teaspoon |
chili powder |
|
| 1 |
teaspoon |
worcesteshire sauce |
|
| 1 |
tablespoon |
tamari |
|
| 1 |
tablespoon |
vinegar |
|
| 2 |
tablespoon |
honey |
|
| 2 |
cup |
tomatoes, chopped |
|
| 6 |
oz |
tomato paste |
|
| 1 |
cup |
vegetable stock |
|
| 1 |
cup |
green peas |
|
| 1 |
|
salt, to taste |
|
| 1 |
|
pepper, to taste |
|
|
|
|
|
|
Directions:
|
Start rice cooking.
Rinse & cook lentils and
potatotes (approx.
25-30 min.) When done, drain & set aside.
Use plenty of water to cook lentils.
While lentils are cooking,
toast garlic.
(Pile garlic in corner of a heavy, non-stick pan.
Put
a few drops of olive or other good-flavored oil over it.
Toss
garlic in the oil until coated.
Saute, keeping careful watch, until
the garlic is toasted.
Gives a wonderful flavor and aroma to the
food and your kitchen!).
Add onions to the toasted garlic and saute in stock or water until
they are just translucent.
Add chopped tomatoes.
Make 1 cup of
stock in a 2 cup measuring cup.
Add tomato paste to the stock.
Mix
well.
Add spices, tamari, vinegar, honey, etc.
to that mixture and
blend.
Spice measurements are approximate and on the mild side.
Add
liquid to sauted onions.
Add stock or water as needed &
continue simmering.
When lentil-potato mixture is cooked, drain and mix it into the
saute.
Add green peas & cook another 5 minutes.
Add salt &
pepper to taste.
Optional: Add chick peas.
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"150" border="0">
|
Technorati Tags: Hot and Spicy
Written by Syn on Jan 13th, 2008 | Filed under: Uncategorized
| Ingredients |
|
| 1 |
large |
onion |
|
| 1 |
bunch |
swiss chard |
|
| 1 |
can |
garbanzo beans |
|
| 1/2 |
cup |
raisins |
|
| 1/2 |
cup |
rice, raw |
|
| 2 |
each |
yams, also know as sweet potatoes |
|
| 1 |
clove |
garlic |
|
| 1 |
|
salt, to taste |
|
| 1 |
|
pepper, to taste |
|
| 1 |
|
hot pepper sauce, to taste |
|
| |
|
|
|
|
|
|
|
|
Directions:
|
Fry onion, garlic and white stems of chard until
barely limp.
Add chopped greens and fry a bit.
Either peel the yams or scrub them well with a vegetable brush,
then slice them into thick slices.
Add garbanzos, raisins, yams,
tomatoes, salt and pepper.
Cook a couple of minutes.
Make a well in the center of the mixture in the pot.
Put the rice
in the well and pat it down until it’s wet.
Cover and cook until
rice is done, about 25 minutes.
Add Tabasco sauce to taste.
NOTES:
A spicy vegetable stew - easy to make.
Some find that the flavors of the vegetables don’t stand out unless
you put in a lot of Tabasco.
But not everyone likes it hot.
Just
add
enough to make the stew seem spicy to you.
|
Technorati Tags: Hot and Spicy
