Text 10982, 85 rader
Skriven 2007-01-27 02:15:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: New Mexico
======================
 -=> On 01-25-07  12:47,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about New Mexico <=-

 DS>       Title: Zilzil Alecha (Beef Strips Braise In Green Pepper Sauce)
 DS>  Categories: Ethiopian, Beef, Stew
 DS>       Yield: 4 Servings

 RH> This looks interesting too, a bit hotter. (G)

  Have you ever had Ethiopian food?   Our son introduced us to it a long
  time ago.  It is a culture that has some very nice vegetarian stews as
  well as some pretty flavorful meat stews.  We've made several of them,
  as well as the special bread you use to eat them with.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pueblo Pumpkin Stew:
 Categories: Low fat, Stew, Posted
      Yield: 4 Servings
 
      8    Mexican chiles
      1 T  Gingeroot, peeled & diced
      4 lg Tomatoes
      2 ts Garam masala (recp. follows)
    1/2 ts Turmeric
      5 c  Cubed pumpkin or acorn
           Squash
      1 c  Cooked pinto beans
           Salt (optional)
      1 lg Onion, sliced
      2    Jalepono's (I sometimes use
           Red peppers
           So things aren't to hot!)
      2 ts Cumin
      2 T  Freshly grated parmesan
           (try nutritional yeast)
 
  heres one of my favorites from Eating Well..
  
  Broil mexican chiles on foil lined baking sheet until skin is black,
  turning so sides ar evenly charred.  Put chilies in paper bag, close
  and let cool. Hold under cool running water while you slip of the
  skins.  Cut chilies open and remove seeds, stems and ribs, chop and
  set aside.  Saute onions, ginger, chilies and jalepons (pepers) for 4
  minutes (I use water w/a dash of tabsco) or until softened.
  
   Add tomatoes, cumin, garam masala and turmeric and cook for 5
  minutes, stirring often.  Add 2 cups water and the squash/pumpkin.
  Bring to a boil.  Reduce heat to low, cover and simmer for 30 minutes
  or until squash is tender.  Stir in pinto beans and parmesan/yeast
  heat through.  Add salt to taste if desired.
  
  Serves 8  112 cal.sev, 5 g protein, 1.5 g fat, 19 carb, 38mg sodim,
  0mg chol.
  
  It sounds complicated, but its nice to make something
  differetn/special and I have made it without to much trouble.  The
  only 'long' part is the chilies which really is not to bad.  And some
  herbs can be sunstitued if your herb/spice supply is not extensive.
  I don't alwasy make the garam masal myself.
  
  GARAM MASALA:
  5 tsp coriander seeds   1 Tbsp. cumin seeds     1 Tbsp black
  peppercorns 1 tsp whole cloves      1 tsp cinnamon          1 tsp
  green cardomon pods
  
  toast coriander and cumin seeds for 3-5 min.  combine w/other
  ingredients and grind in mortar/pestle (or blender which works great
  for me).  Store in a bottle for up to 6 months.  This is a great
  spice mixture!  But normly I don't have those spices on hand so I
  cook without it.  But you might consider it worth investing in as its
  a neat combination of spices for cooking.
  
  Date:    Fri, 03 Dec 93 06:23:26 EST
  From: jf_adams@unhf.unh.edu (Jon Adams - Grad School)
 
MMMMM


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