Text 18687, 74 rader
Skriven 2007-08-08 11:32:18 av Janis Kracht (1:261/38)
  Kommentar till text 18668 av Carol Shenkenberger (3:800/201)
Ärende: Miso recipes
====================
Hi Carol!

>Hi Janis!  By now you may have tagged in again.

I'm here :)

>  I'm adding miso ideas to each
> post for the next series of 20 posts.  The title lines won't say 'miso' so
> you'll just have to follow my wierd reply habits <grin>.

You know what?  I bought this bag of Sweet Rice Flour for one recipe a while
back, think it was a chinese dessert? anyway, I can never find anything else to
do with it, so this one is great!!! thanks :)  Now you folks will have a steady
customer, guaranteed hehehe.. Miso is one  of my favorite ingredients :)

Thanks again :)

Take care,
Janis

> MMMMM----- Recipe via Meal-Master (tm) v8.05

> Title: Cabbage Miso Soup with Dumplings
> Categories: Soups, Oriental
> Yield: 4 Servings

> 1 c  Sweet rice flour
> 1/4 c  Boiling water
> 2 c  Shredded cabbage
> 1 qt Stock or water
> 1/4 c  Miso
> Oil for sauteeing

> Place flour in a bowl, add boiling water and blend. Knead for 5 min.
> then mold dumplings into any form you wish (about 1/2" thick). Set
> aside.

> Saute the cabbage. Add enough stock to cover it and bring to a boil.
> Cover pot and simmer til cabbage is tender. Add remainder of stock,
> bring soup to boil and drop dumplings into the soup. When dumplings
> rise to the surface they are cooked. Reduce flame. Place miso in
> bowl, add 1/4 cup broth and puree. Add puree to soup and allow to
> simmer for a few minutes. Garnish with parsley.

> MMMMM

> MMMMM----- Recipe via Meal-Master (tm) v8.05

> Title: Carrotmiso Pate
> Categories: Appetizers, Vegetables, Low-fat
> Yield: 1 Recipe

> 2 c  Carrots, sliced
> 3 ea Slices ginger
> 2 ea Green onions, chopped
> 2 tb Mellow white miso
> 1 tb Maple syrup

> Steam carrots, ginger & green onions until the the carrots are tender,
> about 10 minutes.  Transfer to a food processor & blend until smooth
> along with the remaining ingredients. Spoon into a dish & serve.

> MMMMM

> The rice flour dumplings can actually be any flour type you like and in fact,
>I've used those frozen little pasta thingies with spinach inside and liked the
>effect.  The maple syrup doenst have to be 'true maple syrup' as it's not sold
> here.  Aunt Jemimas will do!  {twirling toe on ground, I guess the real thing
> would be better but...}

> xxcarol

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