Text 2227, 76 rader
Skriven 2013-07-05 21:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: renos
=============
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> Replacing the carpet would be a horendous hassle with all the
 DS> furniture.

Not really. You just pay the installers for a couple of extra hours.

Since you like curries ... Roslind grew a small batch of Helichrysum
italicum, the so-called "curry plant", an annual herb, not to be
confused with the Indian curry tree (Murraya koenigii) whose leaves
taste somewhat like bay leaves. Curry plant is mostly used in
essential oils, aromatherapy and potpourri and is described as
edible but very bitter. So I chopped up a VERY small amount and
sprinkled it over curried cream of carrot soup just before serving
it. Although it smelled wonderful, the taste was pretty weird and
yes, extremely bitter. It tasted like potpourri smells, not the
lavender kind but the other kind.  Roslind disliked it intensely and
I found it "interesting". Although I finished my bowl I doubt if I
will ever cook with it again.

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

     Title: Sweet Potato And Spinach Curry
Categories: curry, vegetarian
  Servings: 4

      2 TB canola oil 
      1 TB whole cumin seeds
      1 md white onion, chopped 
      2 md garlic cloves, minced 
      1    inch piece fresh ginger,
           peeled and minced 
    1/4 ts ground cayenne pepper
      1 ts sweet paprika 
    1/2 ts ground cardamom 
      1 ts ground cinnamon
  1 1/2 ts kosher salt 
      1 lg sweet potato, peeled and cut
           into 1-inch cubes
      1 c  water 
      1 lb spinach, ends trimmed,
           leaves rinsed, and roughly
           chopped

Heat oil in a large saucepan over medium-high heat until shimmering.
Add cumin seeds, and stir constantly with a wooden spoon until
fragrant, 15 to 20 seconds. Stir in onion, garlic, and ginger and
cook until onion is lightly browned, about 5 minutes. 

Add cayenne, paprika, cardamom, cinnamon, and salt, and stir until
combined. Add sweet potatoes, and stir until they are evenly coated
in the spice mixture. Add water, and stir to dislodge any browned
bits on the bottom of the pan. Reduce heat to medium-low, cover
skillet, and cook until sweet potatoes are tender, stirring
occasionally, 10 to 15 minutes. 

Remove cover from skillet and increase heat to medium. Stir
frequently until sauce thickens. Some cubes will break down into the
sauce. Add a handful of spinach leaves, and stir until wilted.
Repeat process until all of the spinach is added.

Season with more salt if necessary. Serve with white rice. 

Posted by: Nick Kindelsperger

  From: Serious Eats                    
 
MMMMM-------------------------------------------------
                                              
YK Jim                                        

... A dream house requires no building permit.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)