1 lb Small mushrooms, cleaned 3 tb Olive oil 2 tb Lemon juice 1/2 ts Salt 1/2 ts Thyme 2 md Garlic cloves, chopped Black pepper 2 tb Parsley Slice mushroom stems, leave the caps whole. Place in a pot with a small amount of water & cook gently for 15 minutes. Reserve the stock for soups. Combine the remaining ingredients. Place mushrooms in the marinade & let sit for at least 2 hours, either in the fridge or at room temperature, stirring ocassionally. Adapted from Mollie Katzen, "Moosewood Cookbook" |
1 lb Broccoli 1/4 lb Mushrooms, fresh 3/4 c Black olives, pitted, drain 1 c Tomatoes, cherry ----------------------------------DRESSING---------------------------------- 1/3 c Olive oil 1 tb Vinegar, white wine 1 tb Lemon juice 2 tb Parsley, fresh chopped 1 Onion, green, minced 1 Garlic, clove, minced 1/2 ts Salt 1/4 ts Pepper, freshly ground PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use. 2. Drop broccoli flowerets into boiling salt water for 1 min. or just until they turn bright green; drain. 3. Trim mushroom stems to 1/2-inch. 4. Combine broccoli, mushrooms, olives and tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley, onion, garlic, salt and pepper into small bowl. Whisk until blended. 6. Pour dressing over vegetable mixture. 7. Turn gently to coat vegetables. Cover and refrigerate 3 or more hours until ready to serve. |
3 lb Round Steak, 1/2" Thick 2 lb Potatoes 8 oz Tomato Sauce 1 1/2 ts Salt 1/2 ts Ground Pepper 1/2 ts Ground Cumin 1 Large Clove Garlic, Smashed Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. |
4 md Eggplants (about 3 1/2 lbs. Total) 1/2 c Salt 1 ts White vinegar 1 ts Extra virgin olive oil [go For the greenest you can Find] 3 c Regular olive oil [all Extra virgin would be Prohibitive for too many] 1/4 c Chopped garlic 1 ts Crushed red pepper 1 tb Dried oregano OR 2 1/2 tb Fresh oregano if available 1/2 ts Salt Contributed to the echo by: Bill Birner Originally from: La Cucina di Andrea's New Orleans Extra Virgin Recipes 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt. 2. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool.] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge.] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients. 5. Pour the contents into a canning jar. Make SURE there is enough olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that. |
250 g Small brinjals (eggplants) 1 ts Ground cumin seeds 1 ts Crushed pomegranate seeds 1/2 ts Turmeric powder 1/2 ts Garam masala 2 tb Ghee or oil 2 lg Tomatoes; blanched & sliced 1 lg Onion; minced 1 1-inch piece of ginger -- minced Salt; to taste Chili powder; to taste 4 Green chilies; minced 1 Handful of sliced coriander -- (leaves) Mix together cumin, pomegranate seeds, garam masala, turmeric, salt and chili powder. Make 4 or 5 cuts, crosswise, into eggplants, but do not cut all the way through. Stuff spice mixture into cuts, and set aside. Heat 2 tablespoons ghee (or oil), and cook ginger and onion until soft. Add tomatoes, chilies, coriander and salt and cook until ghee separates. Place stuffed eggplants over, adding a little hot water to the pan, then cover tightly and cook over low heat, stirring occasionally, until eggplant is done. Serve hot. |
8 c Shredded cabbage 1 1/2 to 2 lbs 2 T Chopped pimientos 1/2 c Chopped green pepper 3/4 c Chopped onion 1 c Sugar 1 c Vinegar 1/2 c Water 1 T Mustard seed In a large bowl, combine the cabbage, pimientos, green pepper and onion. Toss lightly; set aside. Combine remaining ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until slightly thickened. Pour over cabbage mixture. cover and regrigerate 4 hours or overnight. Slaw will keep in the refrigerator for several days. |
1 lb Broccoli 1/4 lb Mushrooms, fresh 3/4 c Black olives, pitted, drain 1 c Tomatoes, cherry ----------------------------------DRESSING---------------------------------- 1/3 c Olive oil 1 tb Vinegar, white wine 1 tb Lemon juice 2 tb Parsley, fresh chopped 1 Onion, green, minced 1 Garlic, clove, minced 1/2 ts Salt 1/4 ts Pepper, freshly ground PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use. 2. Drop broccoli flowerets into boiling salt water for 1 min. or just until they turn bright green; drain. 3. Trim mushroom stems to 1/2-inch. 4. Combine broccoli, mushrooms, olives and tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley, onion, garlic, salt and pepper into small bowl. Whisk until blended. 6. Pour dressing over vegetable mixture. 7. Turn gently to coat vegetables. Cover and refrigerate 3 or more hours until ready to serve. |