Text 20279, 101 rader
Skriven 2009-01-31 14:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Clean the squid
===========================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> haggis... is good fried until crispy around the edges the
 JW> next morning for breakfast with maple syrup (a tip from my friends
 JW> whose last names are McIntyre and Crawford, known here as Kevin and
 JW> Lori the wine swilling, husky mushing accountant and nurse.)

 NB> As does that.  :)  Apparently they have good taste, too... :)

They both appreciate good food and Lori is an excellent cook. She is
a nurse and also a certified herbologist. Lately she has been
studying nutrition as well. She is gradually drifting towards
vegetarianism but is not all the way there (yet). For her it is a health
thing not an ethical one about animal welfare. She avoids dairy
except for tiny amounts of yogurt and cheese, has reduced her meat
intake about 90% and makes a lot of interesting flavourful, spicy
grain and nut dishes. Most vegans and vegetarians don't appreciate
food for its aesthetic value just the nutritive aspect, so they eat
and cook weird bad food. Not her though. The last time we visited I
nibbled on crackers made with chick pea paste, yogurt and Indian
spices smeared on nori and then dehydrated, not baked. It was
delicious. She found the recipe at a raw food site and doctored up
the spicing to make it palatable.

She would like something like this:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Lentil and Kasha Salad
 Categories: Salads, Grain, Corn, Beans
      Yield: 6 Servings
 
      1 c  Black Beluga Lentils
      1 lg Bay Leaf
           S&P
      1 tb Olive Oil
      3 tb Shallot Or Green Onion;
           -minced
    1/2 c  Kasha
    1/4 c  Slivered Almonds; toasted
           -blanched
      1 c  Red Pepper (Roasted And
           -Peeled); diced
      1 c  Ripe Tomato (Firm); diced,
           -seeded
    1/2 c  Fresh Sweet Corn Kernels
    1/2 c  Diced Red Onion
           Lime Vinaigrette
           GARNISH:
           Tender Young Savory Greens*
 
  NOTES: *arugula, watercress, muzuna or a combination.

  Add the lentils to a deep saucepan and cover with 4 cups water and
  the bay leaf. Bring to a boil, reduce heat and simmer partially
  covered for 12 to 15 minutes or until lentils are tender but not
  mushy. Remove from heat, drain and season with salt and pepper.
  Set aside and let cool. Discard bay leaf.
  
  In a saucepan, heat the olive oil and saute shallots and kasha
  over moderate heat until lightly browned. Add 1 cup water or stock
  and bring to a boil. Reduce heat and simmer covered 15 to 20
  minutes until water has evaporated and kasha is tender. Remove
  from heat and let cool.
  
  Add lentils, kasha almonds, pepper tomato, corn and onion to a
  bowl and toss gently with the lime vinaigrette. Season to taste
  with salt and pepper and serve salad on a bed of tender savory
  greens.
  
  LIME VINAIGRETTE:
  
  3 tablespoons fresh lime juice
  1 1/2 tablespoons champagne vinegar
  2 teaspoons grated lime zest
  1 tablespoon minced garlic
  2 tablespoons chopped cilantro and/or mint
  1 teaspoon chopped, seeded Serrano chile
  1 1/2 teaspoons toasted ground cumin
  3 tablespoons olive oil
  Salt and freshly ground pepper, to taste
  
  Whisk all ingredients together and store covered in refrigerator up
  to 3 days.

  Recipe by: COOKING RIGHT
  Posted to MC-Recipe
  Date: Wed, 13 Nov 1996
  From: Bill Spalding

MMMMM
 

Cheers

YK Jim


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