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Evo
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Read the two posts (mine and Moonbear's) both posted at the same time preceeding that post.arildno said:Is Evo vying for the most-cryptic-reply award?
Read the two posts (mine and Moonbear's) both posted at the same time preceeding that post.arildno said:Is Evo vying for the most-cryptic-reply award?
Oooh, goody! I think I'm off to the store then!Evo said:I've read many recipes calling for canned chickpeas, so they seem acceptable. Yes, drain them, but you can reserve a bit of the liquid to use to thin it if necessary.
This recipe sounds good.
4 garlic cloves
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly
The comments at the bottom were to reduce the amount of tahini, increase the lemon and omit the parsley.
http://www.epicurious.com/recipes/recipe_views/views/101577
Ok, you are rejected as a potential candidate.Evo said:Read the two posts (mine and Moonbear's) both posted at the same time preceeding that post.
Evo said:One of my favorite vegetable dishes where it can be a main course and you don't miss the meat is Ratatouille. I got the recipe from my mother and it is simple. Sautee one diced onion and 3-4 cloves of garlic in olive oil, add one chopped eggplant, 1-2 zucchini (sliced or chopped), 1 bell pepper (chopped), add a 15oz can of diced tomatoes (you can use fresh chopped), stir, add a drizel of olive oil, salt to taste, and cook until done, stirring occasionally (vegetables should be soft). This is heavenly stuff eaten hot or cold. Some people add herbs, but to me herbs overpower this dish, trust me, it doesn't need them.
Ok, I'm making ratatouille and hummus tonight.
Evo said:The tomato sauce must have been the killer. I can't imagine blue cheese and tomato sauce. Sounds like you had a nice quiche there.
I'll come over and rub your belly with my mother's cure for bellyaches.wolram said:I guess i shouldn't have poured the sauce all over first, now if i can just
get rid of this belly ache.
That's sweet, I don't know how the general public would like my recipes thoughMoonbear said:Maybe Monique needs to write a vegetarian cookbook. At least her recipes sound tasty and are not just meat-based recipes without the meat.
Evo said:I'll come over and rub your belly with my mother's cure for bellyaches.
I don't like the dried chickpeas at all. I soak them for 24 hours, then boil them for ~3 hours and they still are a bit starchy and undercooked. I use the dried ones to mash into a paste, the ones in pots for cooking (give a good rinse). I once found a grasshoppers head in my dried lentils, always make sure you check for stones/insects.Moonbear said:When you make it homemade, can you use chickpeas out of a can, or do you need to use the dried ones to make it taste good? If you use them out of the can, I assume you must drain the liquid and rinse, right?
I usually order artichokes in restaurants as appetizers rather than cook them because they just seem to be more trouble than they're worth to prepare them; I've only made them a few times. To make it, you're supposed to cut off something like the top 1/3 (the part that's nothing but tough tips of leaves), and then use scissors to snip off the points from any other leaves you can get at. Then, if you cut the top right, it exposes the "choke" part (the fibrous stuff inside) and you scoop that out to get rid of it. Then you're just left with the more tender part of the leaves to suck the flesh off of and the heart.Monique said:Since we are talking about vegetables, yesterday night (at 1 am ) I made my first ever artichoke.. it was like a journey into another world eating that vegetable!
I just boiled it into salty water and then started pulling the leaves off and eating the flesh that was stuck to it, at first I was planning to count the leaves but then underneath there were another 100s or so smaller leaves there seemed to be coming no end to it and when I pulled away the last final few leaves (they have nastly little stingers on the top of their leaves) there was this jungle of fibres underneath! so after wondering what to do I cut those away and got to the artichoke heart soo tasty! it should be fun to eat it while watching a movie, I was chewing on it like you would do chicken legs for like half an hour.. next time I will have to make a sauce to dip the leaves into.
Artichokes are the easiest thing in the world to cook! Forget everything you read about cooking them. Just cut the stem off flush to make a flat bottom, rinse them under running water and put them, stem side down, into a large pot, all must be sitting side by side stem side down so that they will cook uniformly (usually you can get 3-4 average artichokes in). Cover with water and add 1-2 teaspoons of salt. (with time you'll figure out how much salt for your taste) Boil, preferably covered (to trap steam) for 35-45 minutes, or until a leaf falls off easily when the artichoke is touched with a fork.Moonbear said:I usually order artichokes in restaurants as appetizers rather than cook them because they just seem to be more trouble than they're worth to prepare them; I've only made them a few times. To make it, you're supposed to cut off something like the top 1/3 (the part that's nothing but tough tips of leaves), and then use scissors to snip off the points from any other leaves you can get at. Then, if you cut the top right, it exposes the "choke" part (the fibrous stuff inside) and you scoop that out to get rid of it. Then you're just left with the more tender part of the leaves to suck the flesh off of and the heart.
She would warm some oil that was lightly camphorated and rub your belly with it. It definitely soothed and relaxed an aching belly.yomamma said:I am afraid to ask: what would that be?
Evo said:She would warm some oil that was lightly camphorated and rub your belly with it. It definitely soothed and relaxed an aching belly.
Awww, poor Wolram, I'll be right over.wolram said:I thought my belly ache had gone, but it just came back
I realy, really need some one to rub warm camphorated oil on it.
That's to the word how I did it I'll try your sauce next time. The fun part is sitting down with the thing and taking your time getting to the heart, you can make a whole diner party around itEvo said:Artichokes are the easiest thing in the world to cook! Forget everything you read about cooking them. Just cut the stem off flush to make a flat bottom, rinse them under running water and put them, stem side down, into a large pot, all must be sitting side by side stem side down so that they will cook uniformly (usually you can get 3-4 average artichokes in). Cover with water and add 1-2 teaspoons of salt. (with time you'll figure out how much salt for your taste) Boil, preferably covered (to trap steam) for 35-45 minutes, or until a leaf falls off easily when the artichoke is touched with a fork.
I use a couple of deep slotted spoons to remove the artichokes to a collander to drain. Put them upside down to get all the trapped water out. But be careful it doesn't fall apart.
My favorite sauce is just melted butter with lemon and garlic. My girls and I have get togethers just to make and eat artichokes. YUM!
Evo said:Awww, poor Wolram, I'll be right over.
Nice, I'll contribute a few recipes later.wolram said:I am saving all these pages for future use, can Monique, Evo, or Moobear
suggest a list of spices and herbs to store please.
Moonbear said:I wouldn't know without tasting it, but my argument is just that it ISN'T French silk pie, so don't call it that and pretend that it is as if you aren't missing out on indulgences that include dairy and eggs. Obviously, if someone is going through the trouble to call it French silk pie, they are missing and craving French silk pie, or else they'd call it apple-banana-chocolate pie.
Tsu said:1) Don't forget Rosemary and Cheyenne Pepper!
2) Artichokes are just another wonderful reason to eat LOTS of mayonaisse. :biggrin
3) I LIVE by the see food diet! If I see it - I EAT it. So yes, wollie - see food is OK.
Ok, I started a new recipe thread. Yummy recipeswolram said:Sea food is ok, isn't it? i can not give up every thing, i love sea food.
so come on Evo spill the beans, Please
Monique said:I've got sun dried tomatoes in my cupboard, but don't know what to do with them.. anyone a suggestion?
Evo said:To add to Monique's list -
basil
dill
marjoram
mustard powder
oregano
sage
sesame oil
thyme
I also love gumbo, and it ISN'T GUMBO if it doesn't contain GUMBO FILE POWDER (filé) (powdered sassafras leaves). This is what makes gumbo taste like gumbo. Without this spice, it's just a stew. If you eat or make gumbo without this ingredient, you aren't eating gumbo. I am sad to say that when members here posted gumbo recipies, no one listed gumbo filé powder. You people have no idea what real gumbo tastes like and that's very sad. It's to die for.
Since this is a vegetarian thread, I will post my dad's seafood gumbo recipe in another thread. It's the best seafood gumbo I've ever eaten.
Monique said:I've got sun dried tomatoes in my cupboard, but don't know what to do with them.. anyone a suggestion?
You have just risen to the top of my culinary list! Someone outside of Louisiana or Texas that has even heard of gumbo file much less has it in their kitchen is rare. I wonder if it is available in Europe? It is very American, credited to the Choctaw Indians.Moonbear said:Gumbo file, yes, I have a recipe that includes that (and I have the file powder too).
Good point! Don't break the leaves or eat them.But, it also requires bay leaves, so add those suckers to the list (Woolie, you leave those whole and don't eat them, just let them flavor the food).
Sometimes for the more obscure herbs in my pantry, my clue not to use them is when the bottles have gathered dust.Oh, and for any of the dried herbs, if they start looking gray instead of green, they're too old and will taste more like dust than herbs. It always tastes better to use fresh, but not always practical.