Friday, January 7, 2011

Our in the Kitchen on Wednesday night was great. Thank you to those that are willing to come and share some great food and give us new ideas and recipes to try on our families.

Here are the recipes of that night.

Hummus: Shared by Sally Bailey

3/4 C. dried chickpeas (garbanzo beans) or 1 16oz can of garbanzo beans drained and rinsed.
1/3 C. fresh lemon juice
3 Tbl tahini (sesame paste) this can be found at Nebo Market
2 cloves garlic, finely minced
1/2 tsp cumin
salt to taste
1 Tbl olive oil
sprinkling of hot or sweet paprika
1 Tbl finely chopped fresh parsley

Pick over, rinse, and soak the chickpeas over night. Drain and place chickpeas in pan with water to cover 2 inches. Bring to a boil, reduce the heat and simmer until very tender, about 1 1/2 hours. Drain chickpeas, reserving the cooking liquid. Remove to a food processor or blender and add lemon juice, tahini, garlic, cumin, and salt.
Puree until smooth, adding 2 to 3 T. of the cooking liquid (or water) as needed to obtain a soft, creamy consistency. Remove to a shallow serving bowl and garnish with olive oil, paprika and parsley.
Serve with warm pita bread and/or an assortment of vegetables.

These recipes were shared by Cecil and Cindy Crow

Cecil's Missionary Curry

4 pounds of pork, beef or chicken cut up
12 cups of water
3 large potatoes peeled and cut up
3 cups of corn
3 cups of sliced carrots
1 large onion cut up
3 TBSP honey
1.5 - 8 oz pkg of golden curry mix as hot as you like.

+++ You can also add peas, snowpeas, or tomatoes when almost done cooking.

Cut up the meat and brown in a little oil. Dump all the rest of the ingredients in. Make sure the carrots go in first so that they can be cooked all of the way. Cook until vegetables are tender.

Curried Lamb

1/4 cup vegetable oil
4 pounds cut up lamb
2 chopped onions
3 TBSP ground corriander
2 TBSP ground cardamom
2 TSP each ground ginger and tumeric
1 TSP garlic powder
1/2 TSP black pepper and cayenne pepper (adjust to taste)
4 Cups beef stock
salt to taste
1 Cup plain yogurt
2 TSP lemon juice

Brown the meat in 2 TBSP oil, then set aside. Cook the onion in remaining oil until tender. Add all the spices to the onion and cook until fragrant--about 1 minute. Return the lamb to the pot and add beef stock, bring to a boil, then cut back the heat and simmer for one hour. Once the lamb is tender add the yogurt and lemon juice just before serving.

This is really good to eat with your curry or you can have the curry over rice.

NAAN (pronounced NON)

2 Cups flour
1/4 cup plain yogurt
1 slightly beaten egg
1 1/2 tsp baking powder
1 tsp sugar
1/4 tsp salt
1/8 tsp baking soda
1/2 cup milk
ghee or vegetable oil
poppy seeds, garlic, or other leaf herbs to your taste

Mix all ingredients except milk, ghee and poppy seeds. Stir in enough milk to make a soft dough. Turn dough onto a lightly floured surface, kneed until smooth. About 5 minutes. Place in greased bowl, turn greased side up, cover. Let rest in a warm place about 3 hours. Divide dough in 8 equal parts. Flatten each part on lightly floured surface. rolling it into a 6 x 4 leaf shape. Round at one end, tapered at the other) about 1/4 inch thick, Brush with oil; sprinkle with poppy seeds. Place 2 cookie sheets in oven; heat oven to 450F . Remove cookie sheets from oven; place breads on hot cookie sheets. Bake until firm. 6 -8 minutes.

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