Recipe+*type+by name
Braised red cabbage+ingredients
1 red cabbage
? bacon
2 green apples
1 cup raisins
1 bottle of red wine
3 tablespoons red wine vinegar
2 small onions
1+ tablespoons garlic
olive oil
1/2 tablespoon caraway seeds
1/2 tablespoon fennel
salt & pepper
Braised red cabbage+preparation
Chop onions, garlic, cabbage and apples. The apples should be thick julienne.
In a heavy-bottomed pot, fry the bacon. Remove and drain/pat off grease.
Heat olive oil in the pot on a medium heat and fry the onions. Add salt & pepper, and once the onions have started to cook a bit, the garlic.
When the onions are translucent, start adding cabbage, in two or more stages if your pot won't hold it all at once. Turn the heat up to high whenever you add things, then back down to medium again as they cook down. Also add more oil as needed.
When the cabbage has all cooked down, start adding the apple, and the caraway and fennel.
Once the apple has cooked some, add the vinegar and 1/3 of the bottle of red wine, and after this has cooked some more, add the rest of the wine, and the raisins. Turn the heat up, and once it's boiling, down to low and let it simmer for an hour or longer. This is one of those dishes that gets better the longer it simmers.
Some recipes call for honey or brown sugar, but we find that it is sweet enough as is.
To make it vegan/vegetarian, substitute faux sausage or bacon for the real bacon. Check that your faux meat is gluten-free if that's important as well.
(When to add back the bacon/sausage?)
Braised red cabbage+discussion
Carnitas+ingredients
Pork
Water
Salt
Lime
Carnitas+preparation
Put the pork in a pan and cover (barely) with water. Sprinkle liberally with salt. Cook on medium flame until the liquid is reduced to a small amount that barely covers the bottom of the pan. Be sure to turn the pieces of pork halfway through.
Pull the pork out and shred/pull. Return to the pan and squeeze in the juice of two limes.
Cook until the pork starts to crisp.
Carnitas+discussion
Chilaquiles+ingredients
Tomatos
Chile
Chicken (optional)
Cheese
Cream
Chilaquiles+preparation
- Place the tortillas in a pan with oil until they are really crunchy
- Prepare the salsa (placing tomato in a pan with oil, onion and chile)
Chilaquiles+discussion
Testing out discussion
Cool Cucumber and Dill Soup+ingredients
3 cucumbers - 2 peeled, seeded and chopped; 1 coarsely chopped for garnish
1 1/3 cups lowfat yogurt
1 1/3 cups lowfat milk
2 tablespoons roughly chopped fresh dill
1/2 teaspoon ground coriander
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
Cool Cucumber and Dill Soup+preparation
Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine. Chill the soup in the refrigerator until cold, about 1 hour.
Divide among 4 chilled soup bowls and garnish with the chopped cucumber.
Cool Cucumber and Dill Soup+discussion
From "Martha Stewart's Healthy Quick Cook", page 80
With cucumbers from John Abbe's parents' garden, and herbs from a nearby community garden, this was prepared and eaten at Wagn in the Wind.
--John Abbe.....Wed Sep 03 20:35:22 -0700 2008
Dahl+ingredients
1 cup red lentils
2 cups water
1/2 tablespoon olive oil
1/4 cup coconut milk
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric
half an onion
1 tablespoon black mustard seeds
4 cloves garlic
some curry leaves
Dahl+preparation
Rinse the lentils in water and drain them. Repeat until the water remains fairly clear, then drain and add the measured amount of water and put on a high heat. Turn it down to medium high once the water is boiling. Red lentils are fastest, but others are healthier. If you have time, let them soak after cleaning for a while before cooking.
Chop the onion and garlic. (The preparation time is so short because you can do this while the lentils are cooking.)
Set a frying pan on high heat, andafter about half a minute add the oil (coconut oil or ghee will also work of course). Let it heat a bit (but not start smoking), then add the black mustard seeds. They will start popping — cover the pan so that they don't fly out. Once the pace of popping has slowed down, add the onion, garlic and curry leaves. Stir regularly, and when the onions have become somewhat translucent, turn the heat off.
Shortly before the lentils are done, add the coconut milk. When the lentils are soft, but before they've mushed together into a paste, turn the heat off. Add the onions and other spices and mix it all up. Enjoy! Goes well with grains such as rice or quinoa.
Dahl+discussion
hard boiled eggs+ingredients
4 eggs
boiling water
hard boiled eggs+preparation
boil the eggs for ten minutes then pull them out and chill to eating temperature
hard boiled eggs+discussion
Kale and potato Spanish Tortillas+ingredients
- 1 lb boiling potatoes
- 1 cup olive oil
- 1 large onion, chopped
- 1 1/2 teaspoons salt
- 1 lb kale, center ribs discarded
- 7 large eggs
Kale and potato Spanish Tortillas+preparation
Peel potatoes and cut into 1/3-inch dice (2 1/4 cups). Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then reduce heat to moderately low and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes.
Blanch kale while potatoes cook:
Cook kale in a 4- to 6-quart pot of boiling salted water until wilted, 2 to 3 minutes. Drain in a colander and immediately transfer to a bowl of cold water to stop cooking. Drain again, squeezing handfuls of kale to extract excess moisture, then coarsely chop.
Add kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes. Drain vegetables in colander set over a bowl, reserving drained oil, and cool 10 minutes.
Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon drained oil, and remaining 1/2 teaspoon salt.
Add 1 tablespoon drained oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but center is still loose, about 12 minutes. Remove from heat and let stand, covered, 15 minutes.
Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.
Kale and potato Spanish Tortillas+discussion
This recipe came from Epicurious, via Jen - I haven't tried it yet, but she assures me it's a good place to start for kale :-)
scrambled eggs+ingredients
3 eggs
dash of milk
2 cloves garlic, chopped/mashed
some onion, chopped
half a sausage (or "fake" sausage to be vegetarian), chopped
half a tomato, chopped
grated cheddar cheese
butter
Goes well with:
one or two slices of toast (of a gluten-free variety if that is desired)
jam (preferably strawberry or blueberry)
scrambled eggs+preparation
Mix the eggs and milk.
Heat an iron pan to medium-high, add a slab of butter, and once it's melted fry the onions and sausage.
When they're close to done, turn the pan down, wait another minute, and add the eggs, tomato and garlic. (And start the toaster.) Periodically scrape the eggs from the pan bottom/sides and generally mix things up so that nothing gets rigidly solid.
When the eggs are almost done, turn the heat off, add the cheese, and mix things up a bit more.
Pepper to taste, butter the toast, and mangia! Save quarter-to-half a silce of toast to put the jam on for dessert.
scrambled eggs+discussion
Test Recipe+discussion
THEENDOFTHEWORLD+ingredients
Hubris.
THEENDOFTHEWORLD+preparation
Mix one part nanomachines, several thousand parts thermonuclear device, and a dash of zombies.
Continue business as usual.