Category Archives: tastes good

Cauliflower Curry With Chicken

easy, main courses, tastes good

This is a lovely curry. Enjoy! Very nice with rice and raita. You can also replace the chicken with cubed potato.

SERVES 4 

Ingredients

Cauliflower & Potato Soup

easy, soup, tastes good, winter

Ingredients

  • 1 head cauliflower, cut into florets and stems sliced
  • 2 med. potatoes, peeled and cubed
  • 1 tbsp. butter
  • 1 clove garlic, minced
  • 1 c. coarsely chopped onion
  • 1/2 c. minced fresh parsley
  • 2 tsp. soy sauce
  • 1/4 tsp. cardamom
  • 3/4 tsp. salt
  • Dash or more cayenne
  • Freshly ground pepper to taste

OPTIONAL: 1 c. low fat milk

Preparation

1. Steam cauliflower for 5 minutes until florets are just tender. Set aside but save cooking water. Parboil potatoes for 10 minute or until tender. Set aside but save cooking water.

2. Melt butter, add garlic and onion and saute until soft. Combine reserved cauliflower, potatoes, garlic/onion mixture and parsley and puree in blender or food processor in batches, adding the reserved liquid as needed.

3. Transfer the puree to a large saucepan and add additional cooking liquid to achieve a consistency somewhat thicker than ultimately desired. Stir in soy sauce, cardamom, salt, pepper, and cayenne.

OPTIONAL: Add milk, stirring soup to blend. Reheat the soup; do not boil.

Baba Ghannouj

sauces, side dishes, tastes good

Ingredients:

  • 1 eggplant
  • 2 cloves garlic
  • 2 ounces fresh lemon juice
  • 2 tablespoons tahini
  • 1/2 bunch parsley, leaves only
  • Salt and pepper

Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes.Remove eggplant from the grill and let cool.

Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it’s bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.

From The Food Network

frannie soup

fall, main courses, tastes good, winter
  • 2 cups potatoes diced
  • 1 cup sliced
  • 1 stalk celery diced
  • 1/4 cup onion chopped
  • 1/4 t pepper
  • 1 t salt

Cook all ingredients in 1 1/2 cup of water until tender.

  • 2T butter
  • 1/4 cup flour

Stir together in saucepan to make a roux

  • 2 cups milk

Add milk. Cook until smooth and thickened.

  • 1 cup grated parmesan cheese

Add cheese. Melt.

Add cheese sauce and creamed corn to undrained vegetables. Heat through.

Makes 7 cups.

From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.

beef stew

easy, fall, main courses, tastes good, winter
  • 1/4 cup vegetable oil
  • 3 T flour
  • 1 1/4 pounds stew beef, cut into 1-inch pieces
  • 6 large garlic cloves, minced
  • 8 cups beef stock or canned beef broth (can substitute red wine for some of the broth)
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped
  • 2 cups 1/2-inch pieces peeled carrots

Continue reading beef stew →