Thursday, April 30, 2009
Saturday, April 25, 2009
Monday, April 20, 2009
I toasted up some Quinoa instead of the Bulghar Wheat.
I thought it might be nice to add in some Shitake mushrooms
I didn't think I could really replace the Kale so I used a nice big bunch of it. Also, I wanted to use Fava beans but couldn't find any canned and didn't have time to soak the dried ones for 4-8 hours. So I decided to use Adzuki Beans instead of the Black Eye Peas.
Friday, April 17, 2009
Wednesday, April 15, 2009
Sunday, April 12, 2009
Fry some cumin seeds and cloves in oil til seeds start to sputter. Add 1 large sliced onion and 1 large cubed potato, fry some more. Add some turmeric and salt with rinsed basmati rice and rinsed red lentils, fry some more. Add water, bring to boil and simmer. (Oh yeah, soak rice first, 15 minutes or so, or it will be crunchy since it doesn't cook as fast as the dhal)
Grill Shrimp on a bed of sliced Onions, sliced Tomatoes and sliced Peppers. (all I could find were Seranos, not quite the same but nice heat...) Basting every so often with marinade
Serve it up with a nice herb and mixed green salad and the beverage of your choice.
Remember this should be hot so pretend your the devil and it is up to you to punish these 10 dried chilis and various other ingredients like cinnamon, curry leaves, cloves etc.
dry roast spice mixture till spices darken slightly and become incredibly fragrant. Allow to cool.
Then punish them some more by grinding them up and putting them in an air tight jar. Store in a cool dark place. Yum!
Wednesday, April 8, 2009
Tuesday, April 7, 2009
Thursday, April 2, 2009
1/3 cup heavy cream
6 oz. dark chocolate finely chopped (or mini chocolate chips)
2 tbsp softened butter
unsweetened cocoa powder
1. Bring cream to a boil and poor over chocolate. Wait one minute then whisk until the mixture is smooth and shiny. Whisk in the butter completely; cover and refrigerate for 3 hours or until firm.
2. Scoop out teaspoonfuls of chocolate, squeeze them and roll them between your palms to form cherry-sized balls.
3. Roll the truffles around in a bowl of cocoa, then toss them from hand to hand to shake off excess. Cover and refrigerate until ready to eat. Warning! do not eat too many! They're very rich!
4. lick fingers
We crusted the Tri Tips with black pepper and Chipotle flakes. Served them up with some Spicy Thai potato chips, roasted Anaheim Chiles, and greenbeans. It was pretty dang good.