Text 3538, 107 rader
Skriven 2006-07-19 21:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Sugar 998
=================
 -=> Quoting Michael Loo to Jim Weller <=-

 ML> The using vegetables to mimic a starch has
 ML> been going on since spaghetti squash, but it's become
 ML> an epidemic.
 
It was cool in the beginning but gets old quick just like all the other
food fads that get over done.... polenta with everything, plate
painting, stacked food.

 JW> My all purpose seasoning mix:
 JW> 1 part salt
 JW> 1 part sugar
 JW> 1 part garlic powder
 JW> 1 part cayenne
 JW> 4 parts paprika
 JW> "other stuff" to taste, optional

 ML> Why not use a naturally sweet hot pepper instead of
 ML> trying to make up for the shortcomings of your cayenne.

Cayenne is cheap and plentiful.

 ML> I wonder whether a slow toasting of reasonably fresh dried
 ML> cayenne might yield something decent. Thinking back on past
 ML> chompings of fresh cayenne, I can see that the pods lack the
 ML> sweetness of some of the other peppers, but caramelization
 ML> might enhance whatever sugars there are (of course ridding
 ML> the house of rats and insurance salesmen while you're at it).

I've grown them and eaten them fresh, dried and powdered. They were
better than store bought being perfectly ripe and truly fresh but
certainly not sweet. I didn't roast them though; I air dried them.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Afghan Bean Soup Moshawa
Categories: Afghani, beans, beef, soups, Dairy
  Servings: 6

      1 c  mung beans
      1 c  garbanzo beans, drained
      1 c  kidney beans, drained
      1 md onion
    1/2 lb ground beef, 90% lean
      6 oz can tomato paste
      1 ts crushed garlic
  2 1/2 ts salt
      1 TB freshly ground coriander
           seeds
    1/2 ts cayenne pepper
    1/2 ts black pepper
      6 c  water
           THICKENER:
      2 c  plain yoghurt
    1/2 c  water
      2 TB cornstarch
      1 TB flour
           GARNISH:
           dry mint

Rinse mung beans, put in  sauce pan with 3 c. water and bring to a boil.
Simmer for 20-25 minutes or until the beans are soft.  Drain and set
aside.

Brown beef in frying pan.

Peel onion, quarter and put in food processor or blender with 1/2 c.
water and grind it.

Add onion mixture, salt and garlic to ground beef.  Saute for 10-15
minutes.  Add 1 c. water and 6 oz. tomato paste.  Continue to simmer for
another 10 minutes.

Pour hamburger/tomato sauce into soup pot and add 6 c. water, garbanzo
beans, kidney beans, mung beans, coriander, cayenne pepper and black
pepper; bring to a boil and then simmer for 15 minutes.

For thickener:  in a blender thoroughly mix the yoghurt, water,
cornstarch and flour.  Add to the soup and continue to cook over low
heat until hot--do not boil.

To Serve:  with naan or pita bread.  Garnish with dry mint.

Recipe from: Low Fat Afghani Cooking by Asad Gharwal

Notes: I used the whole (16 oz.?) can of kidney beans and garbanzo
beans. I let the "bean juice" from these 2 cans comprise some of the 6
c. of water.  I've also substituted a couple dashes of tabasco sauce for
the cayenne pepper.

From: Beth R. Jarvis
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... Weapons-grade capsicum has a pleasant roasted-pepper flavor
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