2 qt. diced onions
2 cups corn oil
1 qt. diced celery
3 cups diced green peppers
3 cups diced red peppers
1⁄4 cup diced garlic
1 tbsp. minced jalapeño pepper
1⁄4 cup dry thyme
2 bay leaves
3 qt. vegetable stock
1 # 10 can diced tomatoes in juice,
half puréed
3 lb. frozen sliced okra
3 tbsp. salt
1 tbsp. pepper
11⁄2 cups flour
Carolina Gold Rice Yield: About 61⁄2 cups (25 servings)
2 cups Carolina gold rice
11⁄2 tsp. corn oil
1 qt. warm water
2 tsp. salt
Steps
1. Sauté onions in half of corn oil until a bit tender. Add celery; sauté for 5 minutes. Add peppers and sauté for 5 minutes.
2. Add garlic, jalapeño, thyme and bay leaves. Stir in stock, tomatoes, okra and salt. Simmer for 25 minutes. Add pepper.
3. Prepare roux. Cook flour and remaining oil together over medium
heat, whisking often until roux is a bit darker than peanut butter.
4. Add roux to gumbo; simmer for 10 minutes. Taste and correct seasoning.
5. To serve: Add 1 oz. small dice yellow and green squash and 1 oz.
blanched corn kernels to each 10-oz. serving. Top each bowl with ¼ cup
Carolina Gold Rice (recipe follows).
For Carolina Gold Rice:
1. Cover rice with very hot, but not boiling, water. Soak for 5 minutes, then drain rice and discard water.
Let rice drain for at least 15 minutes so it’s mostly dry.
2. In saucepan, sauté rice in oil.
Add water and salt. Bring to a boil. Simmer until liquid evaporates, about 20 minutes.
1 cup green lentils, rinsed
1/4 cup brown rice
2 cups vegetable broth
Water sufficient to cover the lentils and rice Salt, to taste
1 1/2 Tbsp. margarine
1 onion, chopped
4 tsp. curry powder
1/3 cup shredded carrot
2 Tbsp. Sauvignon Blanc
2 Tbsp. hot sauce
1/2-3/4 cup panko
4 garlic cloves, minced
4 tsp. minced fresh ginger
1/2 tsp. ground allspice
1 tsp. cumin
• Put the lentils and rice in a saucepan with the vegetable broth, adding enough water to cover by about 2 inches. Season with the salt and bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the lentils and rice are tender, about 30 minutes. Drain any excess liquid and place the lentils and rice in a large bowl. Let cool.
• Meanwhile, melt the margarine in a skillet over medium heat and sauté the onion until tender, about 4 minutes. Stir in the curry powder and cook until aromatic, about 1 minute. Cool slightly and then add to the lentils and rice.
• Stir in the remaining ingredients and season with the salt. Form into patties and place in the refrigerator for 30 minutes to 1 hour.
• Grill for 5 to 10 minutes on each side, until grill marks appear and the patties are hot.
To Assemble:
1 can pineapple rings, drained
1 red onion, thinly sliced
1 Tbsp. margarine
Kaiser rolls Lettuce
Vegan mayonnaise
• Slice the pineapple rings in half to make a thinner ring. Grill until caramelized, about 5 minutes on each side.
• Grill the onion until lightly browned.
• Spread the margarine over the rolls and grill until lightly browned.
• Place the veggie burgers on the buns and top with the pineapple, onions, lettuce, and vegan mayonnaise.
1. Prepare of a bowl of ice water. Place the broccoli in a microwave-safe bowl. Cover and microwave on high power for two to three minutes, until bright green and slightly softened. Drain the broccoli and immediately transfer to the ice water to stop the cooking. Drain well and set aside.
2. Slice the beef into thin strips about 3 inches long; this is easier to do if the meat is placed in the freezer for about 20 minutes before slicing.
3. In a small bowl, combine the orange and lime juices, tamari and sesame oil.
4. Heat a large skillet or wok (not non-stick) over high heat for 20 seconds. Add the coconut oil. When the oil is melted, add the scallions and cook. Stir until softened – approximately 30 seconds. Add the garlic, ginger, and red pepper flakes. Cook, stirring until fragrant and just lightly browned, approximately 30 seconds. Add the beef and cook until no longer pink, about two minutes. Stir in the reserved broccoli and cook for approximately one minute. Add the mushrooms and tomatoes; continue to stir while cooking for one to two minutes.
5. Stir in the orange juice mixture and combine. Remove the skillet from the heat and mix in the nuts. Divide the cooked rice among four plates. Divide the beef stir-fry among the plates and serve.
2 Tbs. olive oil
2 onions, chopped
2 garlic cloves, minced or pressed
3/4 green bell pepper
1 6-oz. can tomato paste
1 10-oz. package frozen chopped spinach (or fresh spinach)
2 vegetarian bouillon cubes
1/4 cup peanut butter
Pinch of cayenne pepper
Salt to taste
Rice or couscous or millet
Optional: fried tofu
1. Heat olive oil in medium saucepan. Sauté onion, garlic, and green pepper in the oil until onion is translucent. Scoop out the vegetables and set aside. Add the tomato paste to the saucepan for the process called "burning the paste," which means cooking the tomato paste until it bubbles and is thoroughly cooked.
2. Stir in the onions, peppers, garlic, and spinach. If you're using frozen spinach, no additional liquid is needed. If you're using fresh spinach, add 1/8 cup of water. Add the bouillon cubes. Sauté spinach until cooked.
3. Stir in the peanut butter. Add cayenne and salt to taste. Serve over rice or couscous or millet.
Optional fried tofu: Cut extra firm tofu into cubes. Place millet or corn meal in a bowl; stir in the tofu to lightly coat the cubes. Add approximately 3 Tbs. olive oil or canola oil to a medium skillet. Sauté the tofu until lightly brown; stir into the spinach mixture.
* 2 teaspoons canola oil
* 2 cups red onions, chopped
* 1 tablespoon ginger, minced peeled and fresh
* 2 garliccloves, minced
* 3 tablespoons tomato paste
* 1 1/2 tablespoons berbere, spice
* 3 cups vegetable broth
* 1 cup red lentil, dried and small
* 4 teaspoons salt
* 4 cups basmati rice, hot cooked
1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
2. Rinse lentils in cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro. Serve over rice.
* Meat Substitute (I prefer Harvest Direct's Protean) * 1/2 cup rice * 1 can vegetarianrefried beans (normal or black beans) * 10 tortillas * 1 packet of vegan taco seasoning * 1 can enchillada sauce * taco sauce * crushed tortilla or nacho chips
Directions:
1. Prepare meat substite according to directions.
2. Add rice and taco seasoning and follow directions on seasoning for preparation.
3. Spread beans on tortilla.
4. Spoon rice and meat substitute mixture down center of tortilla.
5. Drizzle taco sauce onto mixture.
6. Roll tortilla and place in greased casserole dish.
7. Repeat 3-6 until ingrediants run out or casserole dish is full.
8. Cover rolled tortillas with enchillada sauce and sprinkle with crushed chips.
9. Cook for 20 minutes at 375 degrees or until hot. If using microwavable dish, enchilladas can be cooked in microwave as well.
Use mild or hot seasoning, and sauces as taste desire. If no meat substitute is available, increase the amounts of rice and beans in recipe to suit taste. No nutritional information available.
* 300g (1/2 bottle) of tomato salsa / puree e.g. La Gina
* OR
* 2 large tomatoes, chopped
* OR
* 1 tin tomatoes, pureed
* White Vinegar, ¼ to ½ a cup
* Marmelade or apricot jam, ½ to 1 cup (whatever you like the taste of)
* Some Chilli powder / paste, if you like it (I DON'T USE IT)
* 1-2 cups of coconut milk.
4) THE GARNISH
* Pineapple pieces banana chunks shaved coconut chutney pappadums sultanas plain yoghurt cucumber slices and / or tomato wedges
1) THE SPICES MIXTURE
Fry it all together over MEDIUM HEAT, until all the WATER IS GONE, and the mixture is SOFT and starting to turn DARK REDDISH BROWN, and stick to the pan.
2) THE VEGETABLES
Now add the cubed vegetables (** they could be pre-microwaved or steamed) to the spices, and brown gently. Cubed: potatoes, carrots, pumpkins, green beans, peas, red capsicum strips
3) THE SAUCE
Next add the sauce ingredients to the vegetables and spices in the pan. Leave to simmer VERY VERY SLOWLY on LOW HEAT, until it is no longer runny. Just before the end, add the coconut milk. If the mixture becomes too runny, keep cooking it until it thickens.
4) THE GARNISH
Serve with an assortment of bowls on the table.
1 very large onion,chopped 1 bunch Swiss chard 1 can garbanzo beans 500 g (known also as chick peas, ceci, etc.) 1/2 cup raisins 75 g 1/2 cup uncooked rice 100 g several fresh tomatoes (or 1 large can 800 g of canned tomatoes) 1 clove garlic (or more to taste) 2 yams salt and pepper to taste tabasco sauce to taste
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\(emabout 25 minutes. Add Tabasco sauce to taste. I find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But then, I've got a cast-iron tongue. You should add enough to make the stew seem spicy to you.
Difficulty: easy. Time: 15 minutes preparation, 30 minutes cooking. Precision: no need to measure.
Beans and Rice (or Rice and Beans) is a nutritious and economical dish. Beans and rice have probably been cooked and eaten together since prehistoric times. Even before the beginning of the agricultural era, wild grains and legumes may have been cooked this way. Cooking the beans and rice in the same pot (after giving the beans a head start) is likely the original cooking method. field work, guinee
What you need
* one or two cups (up to a pound) dried beans or peas (such as kidney beans, red beans, black-eyed peas, pigeon peas, or split green peas, or similar) * one cup uncooked rice, rinsed and drained * salt, black pepper, cayenne pepper or red pepper (to taste)
What you do
* Clean, rinse, and soak the beans or peas in cold water for three or four hours or overnight. Drain. * In a large cooking pot, combine the beans with enough cold water to cover them by two inches. Bring to a boil. Reduce heat. Cover and cook, stirring occasionally, until tender (approximately one hour). * Stir in rice. (There should be between two and three cups cooking liquid in the pot -- if desired, the cooking liquid can be poured from the cooking pot into a bowl, measured, hot water added if necessary, and then returned to the pot with the rice.) Season to taste. * Cover and cook until rice is done and all liquid has been absorbed (about twenty minutes). Remove from heat and let stand uncovered for five minutes before serving. * Fluff with a fork, serve hot, as a side dish, or with any dish that is accompanied by white rice.
In Ghana, beans and rice is called wakye or waakye. It is served as a side dish with meat and gravy, fried fish, hard-boiled egg, or alone -- but almost always with Shitor Din. Baking soda is sometimes used in place of salt. A richer dish can be obtained by adding coconut milk at the end.
The basic beans and rice recipe is the distant ancestor of dozens of bean stews found in Africa, Europe, and the Americas, including Red Beans and Rice (Louisiana); Hoppin' John (Southeastern U.S.); Peas and Rice (Caribbean); Moros y Cristianos (Spain, Cuba, Mexico); and Feijoada (Brazil).
Senegalese Rice is a slightly simplified version of Ceebu Jën, with an English name. In Senegal, there can be new variation of this fish and rice dish every day, depending on the cook's preferences and what is available at the market. It is not necessary to use all of ingredients listed in this recipe, choose what you like. There are three essentials: (1) rice (2) fish, prepared as described; and (3) tomato, onion, and other vegetables. Include whatever ingredients you like: use a lot of different vegetables for a big dinner, or just a few for a simple meal. The French word riz (rice), pronounced "ree" rhymes with the English word "key". western african fields
What you need
* several cups of rice * stuffing mixture: o one or two sweet peppers (or bell peppers) (green, yellow, or red); chopped o one onion or two leeks or several scallions, chopped o garlic, minced (optional) o a small bunch of parsley o salt o hot chile pepper, cleaned and chopped (optional) * two to three pounds of fish: whole, filets, or steaks; cleaned (sea bass, hake, haddock, sea bream, halibut, or any similar firm-fleshed fish) * one cup vegetable oil * two onions, chopped * three or four tomatoes (peeled if desired), whole * tomato paste (optional) * one or more of the following root vegetables and tubers: o carrots, chopped o sweet cassava (also called manioc, yuca, or yucca) tuber; or potatoes, chopped o yams (sweet potatoes are not the same, but may be substituted), chopped * one or more of the following leaf and fruit vegetables: o cabbage, chopped o one or two sweet peppers (or bell peppers) (green, yellow, or red); left whole o one squash (any kind will do) or zucchini, cleaned and chopped o eggplant (aubergine, or guinea squash), peeled and chopped o okra o chile pepper, cleaned and chopped * cayenne or red pepper (to taste) * black pepper
What you do
* Cook rice in the normal manner. While the rice is cooking continue with the rest of the instructions. * Combine the stuffing mixture ingredients. Chop, mix, and grind them into a paste. A small amount of water or oil can be added. (Use a food processor if you have one.) Cut a few slits into the fish. Stuff the slits with the mixture. * Heat oil in a deep pot. Fry fish on each side, until nearly done. Add onions and fry until tender. Add tomatoes, cover, reduce heat and simmer for ten minutes. * Remove fish and set it aside. Add the whole sweet peppers and the root vegetables and tubers to the same pot in which the fish was fried. Add water to halfway cover the vegetables. Bring to a boil then reduce heat and simmer for 30 to 45 minutes. Then add the leaf and fruit vegetables. Add water only if necessary. Adjust seasoning. Place fish on top, but not in liquid. Simmer for another 30 minutes. * When all the vegetables are nearly done, carefully remove the tomatoes and a cup of the broth and place them in a separate pot. Add the cooked rice. Stir to mix tomato into rice, continue to heat and stir until the liquid is absorbed and the rice begins to stick to the bottom of the pot. (A spoonful of tomato paste could be added to the rice at this point.) * Place rice in the center of the serving dish. Scrape some of the crust from the bottom of the rice pot and put this over the rice. Put the fish on top of the rice, and surround it with the vegetables. Garnish with the rest of the parsley. Any remaining cooking liquid from the vegetables can be brought to a boil and served in a separate bowl as a sauce. Enjoy your dinner, you deserve it. * Serve Ginger Beer or Green Tea with Mint with your meal or afterwards.
2 cups of hot cooked rice 2 tablespoon of mango chutney 1/4 teaspoon of ground ginger 1/2 cup of chopped red pepper 1/3 cup of sliced green onions 1/2 cup of slivered almonds, toasted 11 ounce canned mandarin oranges, drained 8 ounces canned crushed pineapple, drained 1/1 cup of unsweetened grated coconut, toasted
Directions:
In a large size skillet combine rice, mandarin oranges, pineapple, red pepper, almonds, green onions, coconut, chutney along with the ginger over medium high heat.
Now stir and cook it until the ingredients are well blended and thoroughly heated. Serve with grilled or broiled shrimp.
To toast the coconut, spread grated coconut on an ungreased baking sheet then toast at 300 F. for 1 minute.
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.
3 bunches coarsely chopped radish greens (or other if not available) 4 tbsp tomato puree (or other sub), or cider vinegar 2 tsp. thyme 1 cup water 2 tbsp. veg oil 1 tsp. smooth peanut butter 1/4 onion thinly diced 1 clove garlic, diced 1 tsp. black pepper dash of crushed habanero 1/4 chopped/crushed red pepper with seeds 1/4 tsp. crushed cardamom 1/4 tsp. allspice
Mix all ingredient together and heat low until greens collapse. Add water if needed (but careful not too much!). Allow to cool after thouroughly heated w/greens readily collapsed, then bottle and refridgerate. Pour over rice, greens, or anything the I desire.
Masala Puri (give thanks to rakesh for this incredible recipe!)
Ingredients: 2 medium potatoes or several small potatoes Soya yoghurt Bombay mix - or anything similar Chilly - hotter the better :-) 1 small onion Fresh coriander leaves (coriander is best but if not available use dill, parsley, etc)
Tamarind sauce - See below on how to make your own tamarind sauce. If you can't get tamarind use a combination of mustard (i.e. French mustard) and tomato ketchup (yuck). Sounds awful, but it works!
Sultanas
1. Dice the potatoes into 1 cm cubes (I usually clean them but leave the skin on) 2. Boil the potatoes, until cooked but not too soft (nice and firm) 3. Put a few tablespoons of soya yoghurt into a large salad bowl 4. Add half the tamarind sauce (or all of the alternative mustard/ketchup mix) and stir well 5. Finely chop the chilly, and add to the salad bowl 6. Coarsely dice the onion, and add to the salad bowl 7. Add the potatoes and sultanas and mix. There should be enough of the yoghurt mix to cover all the ingredients. 8. Just before serving, add copious quantities of the bombay mix, and mix well. If you do this too early the bombay mix will get soggy, which is not a problem, but it is much better if it is crispy. 9. Serve on a plate as part of a meal or put in a bowl as a snack. 10. When serving, pour some of the remaining tamarind sauce on top, and finish by garnishing with some finely chopped coriander leaves.
Making your own tamarind sauce:
Ingredients: Tamarind seeds Coriander powder Black salt (to taste) Jeera powder Paprika powder Chilly powder
Jaggery (unprocessed sugar). NB I once used molasses, and it was horrible, had to add amchoor powder to rescue the sauce
NB: All of the above ingredients are available at any Indian good shop 1.Boil the tamarind seeds until you get a nice thick sauce 2. Strain off the pulp (NB don't throw the pulp away, as you can reuse it several times - it is very strong) 3. Put the liquid back into the saucepan and keep boiling. 4. Add the other ingredients and keep boiling for 10 mins. This sweet, sour, chilly sauce will last for about 3 months in the refrigerator. You can use it with many dishes. It's a great way to spice up a reheated meal, i.e. to bring life back to yesterdays left overs.
In a large bowl, toss together noodles, carrots, cukes, cilantro. In a small bowl, whisk the peanuts, soy, ginger, and garlic until smooth, then add to veg mix and toss. Soften the rice pancake in warm water (double them up!!!), and then wrap the veg mix like a spring roll.
Fry until golden in veg oil, then refrigerate and enjoy!
Chop the onion. Have the can of tomatoes opened and ready to use. In a heavy saucepan over medium-high heat, fry the bacon until crisp and the fat is rendered, 3 to 5 minutes. Transfer to paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the pan.
Return the pan to medium heat and add the onion. Saute until it begins to soften, about 2 minutes. Add the rice and saute until the grains are coated with the bacon fat and are very hot, about 5 minutes. Add the tomatoes, salt, and black and cayenne peppers, mixing well. Pour in the stock or water and bring to a boil. Cover tightly, reduce heat to low, and cook until the rice is tender and the liquid is absorbed, about 30 minutes. Do not stir the rice during this time.
Spoon the rice into a serving bowl and crumble the bacon over the top. Serve at once.
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