Recipes / Food - Drink

[Latinandgreek]

I just made honey-cinnamon wheat thins. They came out very tasty, but not very crispy. Here is the recipe for anyone interested:

http://weelicious.com/2012/05/30/cin...equals-heaven/

I haven't tried the dip yet!

[Stitchawl]

Good taste Alert!!!

Mix up this blend, take a bare tablespoon full of it and mix it into 3-4 tablespoons of olive oil and let it sit for a few minutes to diffuse into the oil, heat up something like nan, foccacia, pita, etc. and spread a bit of the mixture over the top. Don't pile it on like cream cheese, but do get a good bit of the herbs and spices onto the bread.

Za'atar

1/4 cup sumac
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse salt (personally, I think this is a wee bit too much for bread, but not enough if you use it on meats to grill.

Preparation:
Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.

Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za'atar can be used from 3-6 months.

[kindlekitten]

sumac!

[Stitchawl]

Originally Posted by kindlekitten

sumac!

Uh... do be sure 'which' sumac you use...
Buy it from Penzey's, rather than pick your own.


Stitchawl

[kindlekitten]

wots a penzys?

[Stitchawl]

Originally Posted by Stitchawl

Uh... do be sure 'which' sumac you use...
Buy it from Penzey's, rather than pick your own.

Originally Posted by kindlekitten

wots a penzys?

Penzey's is a chain of spice merchants that have a reputation for excellence not often seen in chain stores. The have shops all over the US, do a huge mail-order business, and even ship Internationally. Fresh spices, huge choice of herbs, great 'blends,' and some very good recipes! Some of their proprietary 'blends' are excellent! Then send their buyers all over the world, to buy directly from the growing regions, so the freshness is amazing. We ran in to one of their people buying black pepper in Borneo (actually in Malaysia, but the part of Malaysia that's in northern Borneo..) Because of our proximity to various spice growing regions we usually stock up with fresh stuff when we travel. It's so damn cheap we don't mind if we overbuy and have to throw away a quarter pound of something... It only cost us a nickel or so... But Penzey's is a really great source for good quality stuff, and at fair prices for the US.


Stitchawl

[kindlekitten]

thanks! will have to peruse!

[Stitchawl]

Originally Posted by kindlekitten

thanks! will have to peruse!

Request one of their catalogs. Once you get on their mailing list, you'll get a new one each 'season' with a slew of good recipes and tips! And it's much easier to read than the on-line one, with better descriptions. With 3-4 different types of Oregano, which is best for what? etc., etc.


Stitchawl

[kindlekitten]

ohhhh! awesome!

[Stitchawl]

Samosa

Filling for Samosa:

1. Potato – 6pcs (medium size)
2. Onion – 2 pcs (medium size & chopped)
3. Peas – 1/ 2 cup (Frozen)
4. Peanuts – 1 /8 th Cup fried.
5. Cumin – 1 /2 tsp.
6. Garlic – 1tsp (Paste)
7. Ginger – 1tsp (Paste)
8. Chilli Powder – 1tsp
9. Turmeric Powder – 3 pinches (be really exact...)
10. Garam Masala Powder – 1tsp
11. Cumin Powder – 2 tsp
12. Coriander Powder – 1tsp
13. Coriander Leaves – 2 tsp Chopped
14. Salt – To taste
15. Oil – 3 tsp


1. Boil Potato and mash
2. Heat oil in a pan, add Cumin.
3. When Cumin begins to splutter, add onion and fry till light brown.
4. Add Ginger paste, Garlic paste, and all spices, fry it on medium flame.
5. Add mashed potatoes, peas, peanuts, coriander leaves and mix.

Samosa Wrapper:

Ingredients:

1. Maida flour – 4 cups
2. Oil / Ghee – 2 1/ 2 tsp
3. Salt – 1 /2 tsp
4. Oil for frying


Stitchawl

[kindlekitten]

I'll probably cheat with the wrapper and get the commercially available egg roll wrappers. so far I have been playing around with ground chicken as my main component. when you say "pcs" does that mean... 6 potatoes, or 6 pieces of potato?

[Stitchawl]

Originally Posted by kindlekitten

I'll probably cheat with the wrapper and get the commercially available egg roll wrappers. so far I have been playing around with ground chicken as my main component. when you say "pcs" does that mean... 6 potatoes, or 6 pieces of potato?

Many of my recipes come from stuff I find on the web, this included, and often have to modify the quantities. I took it to mean 6 potatoes. But that's because Japanese potatoes are tiny! I've never seen something like a big Idaho baking potato here. They've got round ones a bit bigger than golf balls, and potato-shaped ones about twice the size of a squished golf ball... For this recipe, I used 6-7 of the largest potatoes I could find here, which came out to be about equal to 3 large Idahos. (Idahi?)

As far as the wrappers go, frankly, I really don't notice much taste difference between store-bought egg roll or gyoza wrappers and this dough, and they are a lot less work! They do 'look' different though... The freshly made dough seems to look more crispy, but the texture is actually the same.


Stitchawl

[Stitchawl]

Disregard please.

[wannabee]

Originally Posted by Stitchawl

Request one of their catalogs. Once you get on their mailing list, you'll get a new one each 'season' with a slew of good recipes and tips! And it's much easier to read than the on-line one, with better descriptions. With 3-4 different types of Oregano, which is best for what? etc., etc.


Stitchawl

Apparently you can get quite a good price for oregano if it's sold in dimly lit bars in a zip sealed bag. But never go back for repeat business.

[GeoffC]

This is the kind of weather dgma's bean soup was made for !