JH Recipes

Stuffing recipes

2011-11-23T11:23:00.000+06:00

Carol's Bread Stuffing

It's good with a lot of nice stale bread to cut in cubes and sage – which is the distinctive spice.

Cube old bread. Toast is lightly in butter in your wok
Lightly fry minced onion and celery
Mix all together in a large bowl with plenty of salt and pepper and sage and fresh minced parsley
Pour in a tasty chicken or turkey broth – so that it is moist. Or just stuff it dry into the belly of your turkey or chicken.
Then bake, covered for probably 30 min.

Mommom & Poppop's Bread Stuffing

3 Tbs chopped onion

1/4 cup butter or margarine

4 cups dry bread cubes (7 slices cut into 1/2 " cubes

1/4 tsp salt

1/4 tsp pepper

1/2 tsp poultry seasoning

1/2 tsp sage

2 to 4 Tbs chicken broth

Cook onion in butter. combine with bread and seasoning. Toss with enough liquid]to moisten. Makes 3 cups enough for 4-5 lb chicken Double for 10 lb. turkey.

I add celery with onion and mushrooms. I put stuffing in a greased casserole bake 350o about 45 minutes.

High Fiber filling cookies

2011-08-17T17:17:00.002+06:00

The world really doesn't need another cookie recipe. But here is my current favorite:

Cream together:
3/4 c sugar
1/2 c butter or oil
1/2 peanut butter
1 egg

Mix together, then add to above:
3T toasted sesame seeds
1 c whole wheat flour
1/2 t salt
1/2 t baking soda
1/3 c oatmeal
1/2 t nutmeg

350 degrees for 10-12 mins

Groundnut Stew

2010-08-28T11:50:00.004+06:00

1.5 lbs beef/ chicken (with or without bone, according to preference)
2 large tomatoes chopped/ 1/2 c tomato puree
2 c water
3/4 c peanut butter (I would only use the natural stuff)
5 -8 c of vegetables -- (pumpkin, potatoes, carrots, squash, beans .. anything!)
Pressure cook for 8-10 mins after the first shesh.

Then fry the below and add to the boiling soup.
1 T oil
1/2 c onions
1/2 c mild chilis or capsicum
1/2 t salt
1/2 t red pepper (I put more)
salt
black pepper
sugar

It's good over rice.

Tapioca coconut Thai dessert

2010-07-20T12:07:00.004+06:00

SERVES 2-4
1/2 cup Asian pearl or seed tapioca
2 cups water
Pinch of salt
1 can of coconut milk
table syrup or maple syrup to serve (approx. 1-3 Tbsp. per serving)
sliced fruit

Soak the tapioca in water for twenty minutes. Drain the leftover water. Add 2 c of water and a pinch of salt and bring to boil, then simmer for ten minutes, add water if tapioca is bubbling or splitting. Taste to see if the tapioca is soft, not hard. Some of the balls will still be white.

Put about 1/2 c of cooked tapioca in each person's bowl. Add about 1/4 -1/2 c of coconut milk, 1 T of sugar syrup, and fresh fruit. I added mango, guava, and jackfruit. In Thailand, other possible toppings would include boiled sweet corn, cooked black beans, shaved ice, plus other things.

sesame cookies

2010-04-18T14:09:00.002+06:00

3/4 c shortening
1 c sugar
2 eggs
1 t vanilla

2 1/2 c flour (I used ww)
1 t baking powder
1 t salt
1 c sesame seeds (I used homemade tahini)

chill. Oven at 400 F for 8-10 mins

The recipe comes from Extending the Table, and it's from Nigeria.

Whole Wheat Scones

2010-01-20T07:15:00.002+06:00

Nony got this recipe from Julie Glaub. They are great scones, but I don't think I have the "soft touch" to even try to make scones!

2 c whole wheat flour
1/4 c oats
1/4c raisins
1/4 t cinnamon
5 T butter
3-4 T sugar
1/4 t salt
1 egg
1 t baking powder
1/2 t baking soda
1/2 c butter milk or a little more

475 for 8-10 mins

Salmon

2009-10-06T01:05:00.003+07:00

Brad and Andrea made us this great salmon. From what I remember seeing, they covered the top of a piece of salmon with pesto. Then they topped the pesto with lots of crushed pistachios. And then they grilled it on a cedar board that had been soaking all day in water. It didn't take long to cook -- and Brad says that getting the salmon done just right is a trick every time.

Imitation Kulna Fish Curry

2009-07-22T18:04:00.002+07:00

o
While visiting Moin in Kulna, we had the best fish curry. A few days ago I tried to copy it, and I am getting close but still far away. Here it is:

8 pieces of Rui fish
2 c coconut milk
1 T fresh ground ginger
1 1/2 t fresh ground garlic
1 t fresh ground onion
1/2 t tumeric
1/2 t red pepper
1 t cumin
4 green chilis
1/2 c oil
3/4 cup cut shallot onions
salt to taste

I had Amina grind the coconut meat of one big coconut, then put the ground coconut in 2 c of boiling water. After twenty mins, she squeezed the milk out of the ground coconut.

We covered the fish in tumeric and salt , fried the fish and put it aside. Then we fried the onion till it was brown, added the spices, added a tad of water and stirred it until the oil came to the top. Then we added the coconut milk. Once that was boiling, we added the fish (carefully). Once the sauce had boiled down abit, we turned the stove off.

I think the recipe would be even better if instead of using dried ground red pepper, we had used fresh ground red pepper.

Organic Joe's Uncooked Salsa

2009-02-06T17:07:00.003+06:00

Here's the link:

http://forums.homestead.org/forum_posts.asp?TID=14788

Here is a recipe for Uncooked Salsa.

2 qt. chopped tomatoes 1/2 tsp. ground cloves

4 T. chopped onion 1/2 tsp. ground cinnamon

1 T. cayanne pepper or 3 fresh 1 tsp. nutmeg

cayanne peppers chopped 4 T. salt

6 T. mustard seed 1 3/4 c. vinegar

3 T. honey

Combine all ingredients. DO NOT COOK. Store in covered crock or closed jars.

This keeps at least a year without sealing or refrigeration.

I haven't given it a taste yet . . so ask me in a few months if it worked!

Penny's Gingerbread Cookies

2009-02-06T16:59:00.002+06:00

1 c brown sugar (local gur works fine)
1 c shortening
1 egg
1 cup molasses (or another c brown sugar)
4 c flour (I do half ww)
1 t cinnamon
2 t ginger (or fresh ginger paste)
1 t baking soda
1/2 t cloves
1/2 t nutmeg
1/2 t salt

Roll in balls. Bake at normal cake/cookie temp for about 8 -10 minutes. Better eaten soft.

Libyan Garbanzo Lamb Stew

2008-11-01T14:01:00.000+06:00

(modified from Extending the Table, page 93)

Soak Overnight:
1 c dry chickpeas, soaked overnight

Cook 1-2min over high heat in saucepan:
1 onion, chopped
4 cloves garlic, chopped
3/4 c tomato paste (6oz can)

Add:
2-3 c lamb or beef, cubed
10 c water
1 T tumeric
2 t salt
2 T vinegar/lemon juice
Other veges (spinach, potatoes, etc)

Bring to a rapid boil, reduce heat and cook slowly for 1 1/2 to 2 hours until tender.

Add:
soaked chickpeas
2 bunches parsley, chopped
2 chopped tomatoes (optional)
6 T soup pasta

Serve with lemons and yoghurt and bread on the side.

Jacob's Laksa Recipe (Malaysian Seafood Soup)

2008-11-01T13:58:00.001+06:00

Paste Ingredients
2 T Oil
1-4 red chillies
1 tsp turmeric
5-6cm/2½in piece of galangal/khaa or root ginger, peeled
3 coriander roots or 1 packet coriander
2-5 hearts of lemongrass (tough outer leaves removed)
10 mint leaves
10 lime leaves, rib removed
6-12 shallots, peeled
4 cloves garlic, peeled
7.5ml/1½ tsp ground coriander
1 tsp Thai shrimp paste (*Available in Asian supermarkets)
6 *candle nuts or macadamia nuts
½ cup water

Soup Ingredients
300ml/½ pint fish stock
1 can or 425g/15fl oz / 2 c coconut milk
1 lime, juice only
7.5ml-15ml/½-1 tbsp fish sauce, to taste

1-400g/14oz raw shrimp, shelled and de-veined
100g/ 1 large squid, cleaned and cut into thin rings
200g/7oz/1 cup beansprouts
8 spring onions cut into 2cm/¾in pieces
½ cucumber, peeled, de-seeded and cut into batons
1-200g/4oz dried flat rice noodles
• salt and pepper to taste

Optional:
• 1 large bunch basil, for garnish
• 6 cakes dried deep-fried beancurd (tau foo pok)
• 2 sprigs laksa leaf, chopped roughly
• 6 quail's eggs or 1 hen's egg, hard-boiled and peeled
• 2 table spoons of fried shallots

Method:
1. Make the paste by placing all the paste ingredients in a blender and whizzing to a smooth paste. Meanwhile, fry up the fish in small chunks in hot oil until golden brown.

2. Heat a little oil in a heavy-based pan and add the paste. Fry until fragrant and then add the fish stock. Simmer for 20 minutes.

3. During this time prepare the noodles. Place them in a bowl and cover with boiling water. Soak for 10 minutes and then drain and refresh under cold water.

4. When the soup has simmered for 20 minutes, add the coconut milk, lime juice and the fish sauce. Bring back to a simmer and add the prawns/seafood.

5. Place the beansprouts, cucumber and spring onions in a steamer and steam for 5 minutes.

6. Oil a griddle pan and heat.

Tom Yam Soup

2008-11-01T13:56:00.000+06:00

Usually Thai restaurants in the west make the soup too sweet and less strong, because westerners eat it as a soup, just in bowls. But in Thailand, the soup is very sour and usually quite spicy and you eat it with rice, usually with another more sweeter and less spicy vegetable stir fry on the side.

Ingredients
3c chicken stock
3 stalks lemon grass cut into 1/4 inch slices
3 kaffir lemon leaves
12 raw prawn (you can put in fish or squid too)
5 oz/150 gram mushrooms, halved
5 fresh small green chilis
1/4 c coriander leaves and stems
3 tbsp lime juice
1/2 tbsp fish sauce

Method
Boil the stock with the lemon grass and kaffir leaf. Add the mushroom and shrimp add cook for 8 mins, then remove pan from heat and add everything else. Let it stand for five minutes, then check the seasonings, adding more fish sauce or lime juice or breaking up the peppers if needed.

Baba Ganoush

2008-11-01T13:40:00.002+06:00

Ingredients
2-3 Eggplants, peeled and diced
2-6 cloves garlic, cut in halves
1 medium onion, quartered
1/4 cup Tahini paste
2 T lemon juice
2 T olive oil
100ml/4fl.oz. yoghurt (preferrably greek)
3/4 t salt
Water, (1/2 cup or so, to a creamy consistency)
pepper & cumin, a pinch
2 T fresh mint (optional)
1/4 ground almonds (optional)

Method

Place the eggplant, garlic and onion in a cake-pan, dribble the olive oil over it, and put it in the over at 400 degrees Fahrenheit for half an hour or until it's dark brown on the edges. Then blend it all and put it in the fridge.

Shaemoler-ma's Dal Recipe

2008-09-26T14:13:00.003+06:00

Ingredients
1/2 c ḍal - small, red lentils
3 c water, as you like
2 unchopped green chilis
1 t salt (to taste)
3/4 t tumeric
5-6 cloves garlic
1/2 small onion, thinly sliced
2 T oil

Method

Rinse the lentils and bring to a frothy boil together with the water. Then pour half the water out into another container. Next add the chilis, salt and tumeric and boil until it's soft. Then whip out your ghutni*, put the pot between your feet as you sit on the floor and give it a vigorous blend. Then add the extra water and bring it to a boil & turn off. Smash the garlic a little bit with your sheel and throw into some hot oil on the stove together with the onion. When it gets a 'golden brown', thrown in the lentil mixture (or vice-versa to save a pot).

*A ghutni is a bulky wooden sort of whisk designed specifically for dal, to crush the lentils. Substitute a wooden spoon or whisk, making sure to squish the dal and bring out the flavor.