From Judy Fu's Snappy Dragon
An appetizer, snack or side dish. Makes 4 pancakes
Ingredients: 3 C. and 2T flour
1 cup boiling water
4 T vegetable oil
1/3 cup cold water
2 tsp. salt (to taste)
4 T chopped green onions
vegetable oil for frying
1. In a large bowl, mix flour and boiling water. Let mixture rest for 5 min.
Add cold water, knead dough, and let rest for 15 minutes.
2. Divide dough into four equal portions.
FOR EACH PORTION: on a lightly floured board, roll dough out to a 10" circle; spread 1 T oil onto the round and then sprinkle with 1/2 tsp. salt (to taste), and 1 T green onions.
3. Roll the pancake up like a jelly roll, then coil into a snail shape.
This creates the layers that give the pancakes their wonderfully flaky texture.
(If planning ahead, the pancakes can now be wrapped in plastic
and refrigerated for up to 24 hours. For the rest of us, it’s on to the next step).
4. Using a rolling pin, roll out the dough "snail" to a 9" round and fry in an oiled 9" non-stick pan until golden brown and crispy on both sides. A bit more oil may be brushed on before frying second side, to ensure a golden brown color. Cut pancake into eight pie-shaped wedges.
Monday, February 23, 2009
Tuesday, February 3, 2009
Chickpea and Swiss Chard Soup
From Weight Watchers Cook it Quick!
4 servings
4 tea olive oil
1 onion, finely chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
8 c cleaned, shredded Swiss chard leaves (about 1 bunch)
pinch of salt
1/4 c tomato puree
3/4 c canned chickpeas, rinsed and drained
2 c low-sodium chicken or vegetable broth
2 c water
4 slices hearty peasant bread, toasted
1 tea chopped fresh rosemary
1. Heat the oil in a nonstick saucepan, then add the onion, carrot and celery. Saute until the veggies are softened. Add the chard and cook, stirring, until it wilts, then add the salt and tomato puree. Reduce the heat and simmer 10 minutes. Stir in the chickpeas, broth, and water and simmer 10 minutes longer.
2. Put 1 slice of toast in each of 4 bowls, then ladle in the soup; let stand a few minutes to soak the bread. Sprinkle with the rosemary and serve.
4 servings
4 tea olive oil
1 onion, finely chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
8 c cleaned, shredded Swiss chard leaves (about 1 bunch)
pinch of salt
1/4 c tomato puree
3/4 c canned chickpeas, rinsed and drained
2 c low-sodium chicken or vegetable broth
2 c water
4 slices hearty peasant bread, toasted
1 tea chopped fresh rosemary
1. Heat the oil in a nonstick saucepan, then add the onion, carrot and celery. Saute until the veggies are softened. Add the chard and cook, stirring, until it wilts, then add the salt and tomato puree. Reduce the heat and simmer 10 minutes. Stir in the chickpeas, broth, and water and simmer 10 minutes longer.
2. Put 1 slice of toast in each of 4 bowls, then ladle in the soup; let stand a few minutes to soak the bread. Sprinkle with the rosemary and serve.
White Chili
From Weight Watchers Cook it Quick!
Serves 8
4 c low-sodium chicken broth
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
2 (15oz) cans great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 Tb ground cumin
2 garlic cloves, minced
1 tea chili powder
1 c frozen corn
1/2 c fat-free sour cream
1/2 tea salt
freshly ground pepper, to taste
olive oil
1. Put olive oil in a deep soup pot and heat on medium-high. Add onions and cook until soft. Add garlic, cumin and chili powder and cook an additional minute until combined. Add chicken and cook until one side of the chicken has turned white and the spices evenly cover the chicken.
2. Add broth, beans, zucchini. Cover and simmer for 2-3 hours.
3. Stir in corn and sour cream; cook until heated through, about 5 minutes longer. Season with salt and pepper and serve.
Serves 8
4 c low-sodium chicken broth
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
2 (15oz) cans great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 Tb ground cumin
2 garlic cloves, minced
1 tea chili powder
1 c frozen corn
1/2 c fat-free sour cream
1/2 tea salt
freshly ground pepper, to taste
olive oil
1. Put olive oil in a deep soup pot and heat on medium-high. Add onions and cook until soft. Add garlic, cumin and chili powder and cook an additional minute until combined. Add chicken and cook until one side of the chicken has turned white and the spices evenly cover the chicken.
2. Add broth, beans, zucchini. Cover and simmer for 2-3 hours.
3. Stir in corn and sour cream; cook until heated through, about 5 minutes longer. Season with salt and pepper and serve.
Salmon Fillet Wrapped in Prosciutto with Herby Lentils, Spinach and Yogurt
From The Naked Chef Takes Off by Jamie Oliver
serves 4
9 oz lentils
four 8 oz salmon fillets, skinned and pin-boned
salt and freshly ground black pepper
8 slices of prosciutto
olive oil
juice of one lemon
2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped
3 large handfuls of spinach, chopped
3/4 c plain yogurt
Preheat oven to 425. Put the lentils into a pan, cover with water, bring to a boil and simmer until tender. Season the salmon fillets with a little pepper before wrapping them in prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking. Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and 4 good glugs of olive oil. Just before serving, stir the herbs and spinach into the lentils over high heat, until wilted. Place onto plates with the salmon and finish with a drizzle of yogurt seasoned lightly with salt and pepper and stirred well. This the yogurt with a little milk, if necessary.
serves 4
9 oz lentils
four 8 oz salmon fillets, skinned and pin-boned
salt and freshly ground black pepper
8 slices of prosciutto
olive oil
juice of one lemon
2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped
3 large handfuls of spinach, chopped
3/4 c plain yogurt
Preheat oven to 425. Put the lentils into a pan, cover with water, bring to a boil and simmer until tender. Season the salmon fillets with a little pepper before wrapping them in prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking. Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and 4 good glugs of olive oil. Just before serving, stir the herbs and spinach into the lentils over high heat, until wilted. Place onto plates with the salmon and finish with a drizzle of yogurt seasoned lightly with salt and pepper and stirred well. This the yogurt with a little milk, if necessary.
Roasted Red Onion with Thyme and Butter
From The Naked Chef by Jamie Oliver
serves 6
Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, adn make 2 cuts in a cross-shape in the top, cutting half-way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little piece of butter. I prefer to cut the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven at 400 for 30-35 minutes. These onions are great with a roast.
serves 6
Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, adn make 2 cuts in a cross-shape in the top, cutting half-way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little piece of butter. I prefer to cut the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven at 400 for 30-35 minutes. These onions are great with a roast.
Perfect Roast Chicken
From The Naked Chef by Jamie Oliver
serves 4
One 2 1/2 - 3 lb chicken
salt and freshly ground black pepper
3 small handfuls of fresh herbs (basil, parsley, marjoram), finely chopped
1/4 c olive oil
1 lemon, halved
4 bay leaves, torn
2 springs of fresh rosemary
Preheat oven and a roasting tray to 425. Wash the chicken inside and out and pat it as dry as possible with paper towels. Rub the cavity with salt, then, being very careful, grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin fro the meat of the breast. It's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle. Sprinkle a little slt down the gaps that you have made, and push in the chopped herbs. Drizzle in a little olive oil. Stuff the chicken cavity with the lemon, bay and rosemary. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed, tuck the little winglets under, and tie up as firmly as possible with kitchen twine. Slash across each thigh about 3 or 4 times and rub in some of the leftover herbs. With your hand, rub a little olive oil into the skin of the chicken and season very generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken on one side and cook for 5 minutes. Turn the chicken onto the other side and cook for another 5 minutes. Place the chicken on it's back and cook for 1 hour.
serves 4
One 2 1/2 - 3 lb chicken
salt and freshly ground black pepper
3 small handfuls of fresh herbs (basil, parsley, marjoram), finely chopped
1/4 c olive oil
1 lemon, halved
4 bay leaves, torn
2 springs of fresh rosemary
Preheat oven and a roasting tray to 425. Wash the chicken inside and out and pat it as dry as possible with paper towels. Rub the cavity with salt, then, being very careful, grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin fro the meat of the breast. It's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle. Sprinkle a little slt down the gaps that you have made, and push in the chopped herbs. Drizzle in a little olive oil. Stuff the chicken cavity with the lemon, bay and rosemary. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed, tuck the little winglets under, and tie up as firmly as possible with kitchen twine. Slash across each thigh about 3 or 4 times and rub in some of the leftover herbs. With your hand, rub a little olive oil into the skin of the chicken and season very generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken on one side and cook for 5 minutes. Turn the chicken onto the other side and cook for another 5 minutes. Place the chicken on it's back and cook for 1 hour.
Chickpea and Leek Soup
From The Naked Chef by Jamie Oliver
serves 6
12 oz can chickpeas, drained and rinsed
1 medium potato, peeled
5 medium leeks
1 Tb olive oil
1 Tb butter
2 cloves garlic, finely sliced
salt and freshly ground black pepper
3 c chicken or vegetable stock
Parmesan cheese, grated
Cover peeled potato with water and cook until soft, about one hour. Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully and slice finely. Warm a thick-bottomed pan, and add the oil and the butter. Add the leeks and garlic to the pan, and cook gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. Puree half of the soup in a food processor and return to pot with the rest of the stock. Check for seasoning, add Parmesan to taste. After filling individual bowls, drizzle with olive oil, a couple grindings of pepper, and an extra sprinkle of Parmesan. Serve with a nice crusty bread.
serves 6
12 oz can chickpeas, drained and rinsed
1 medium potato, peeled
5 medium leeks
1 Tb olive oil
1 Tb butter
2 cloves garlic, finely sliced
salt and freshly ground black pepper
3 c chicken or vegetable stock
Parmesan cheese, grated
Cover peeled potato with water and cook until soft, about one hour. Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully and slice finely. Warm a thick-bottomed pan, and add the oil and the butter. Add the leeks and garlic to the pan, and cook gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. Puree half of the soup in a food processor and return to pot with the rest of the stock. Check for seasoning, add Parmesan to taste. After filling individual bowls, drizzle with olive oil, a couple grindings of pepper, and an extra sprinkle of Parmesan. Serve with a nice crusty bread.
Botham Burger
From The Naked Chef Takes Off by Jamie Oliver
makes 4 burgers
2 1/4 lbs ground beef
2 med red onions, finely chopped
2 large eggs
1-2 handfuls of fresh bread crumbs
1 Tb coriander seeds, crushed
1 small pinch of cumin seeds, crushed
1 heaped tea Dijon mustard
salt and freshly ground black pepper
Preheat the oven to 450. Mix and scrunch all the ingredients together. Use teh bread crumbs as required to bind and lighten the mixture. Divide into 4, then gently pat and lightly mold and pack each burger into smallish slightly flattened balls. Place in the oven and roast for 25 minutes, which should leave the middles slightly pink and the outsides nice and crispy. Serve with a grilled bun, a little salad, some gherkins, tomato salsa, a pint of Guinness and a bottle of ketchup.
makes 4 burgers
2 1/4 lbs ground beef
2 med red onions, finely chopped
2 large eggs
1-2 handfuls of fresh bread crumbs
1 Tb coriander seeds, crushed
1 small pinch of cumin seeds, crushed
1 heaped tea Dijon mustard
salt and freshly ground black pepper
Preheat the oven to 450. Mix and scrunch all the ingredients together. Use teh bread crumbs as required to bind and lighten the mixture. Divide into 4, then gently pat and lightly mold and pack each burger into smallish slightly flattened balls. Place in the oven and roast for 25 minutes, which should leave the middles slightly pink and the outsides nice and crispy. Serve with a grilled bun, a little salad, some gherkins, tomato salsa, a pint of Guinness and a bottle of ketchup.
Bengali Masar Dal - Bengal Red Lentils with Spices
From Classic Indian Vegetarian and Grain Cooking
For 6-8 People
For cooking the dal:
1 1/2 c red lentils (masar dal)
6 hot green chilies (or to taste)
1/2 tea turmeric
4 1/2 c water
1 1/2 tea coarse salt, or to taste
For flavoring the dal:
4 Tb usli ghee or light veggie oil
1 c minced onion
1 Tb grated or crushed fresh ginger
1 c finely chopped tomatoes
For the spice-perfumed butter:
2 Tb usli ghee, or light veggie oil
1 Tb panch phoron mix (see below)
4 bay leaves
4 dry red chili pods
2 tea minced garlic
For the panch phoron mix:
Mix together equal parts of Cumin seeds, Fennel seeds, Mustard seeds, Fenugreek seeds, and Black Onion seeds
1. pick clean, and wash lentils
2. put the lentils, turmeric and 4 1/2 c water; bring to a boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft.
3. While the lentils are cooking, heat the ghee or oil in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and teh contents reduce to a thick pulp (about 8 minutes). Stir constantly to prevent sticking and burning.
4. Blend the fried onion-tomato paste adn salt to taste into the dal; continue cooking for an additional 10-15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter.
5 Measure out the spices and place them right next to the stove in separate piles. Heat the ghee or oil in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spattering and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add teh garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve.
For 6-8 People
For cooking the dal:
1 1/2 c red lentils (masar dal)
6 hot green chilies (or to taste)
1/2 tea turmeric
4 1/2 c water
1 1/2 tea coarse salt, or to taste
For flavoring the dal:
4 Tb usli ghee or light veggie oil
1 c minced onion
1 Tb grated or crushed fresh ginger
1 c finely chopped tomatoes
For the spice-perfumed butter:
2 Tb usli ghee, or light veggie oil
1 Tb panch phoron mix (see below)
4 bay leaves
4 dry red chili pods
2 tea minced garlic
For the panch phoron mix:
Mix together equal parts of Cumin seeds, Fennel seeds, Mustard seeds, Fenugreek seeds, and Black Onion seeds
1. pick clean, and wash lentils
2. put the lentils, turmeric and 4 1/2 c water; bring to a boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft.
3. While the lentils are cooking, heat the ghee or oil in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and teh contents reduce to a thick pulp (about 8 minutes). Stir constantly to prevent sticking and burning.
4. Blend the fried onion-tomato paste adn salt to taste into the dal; continue cooking for an additional 10-15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter.
5 Measure out the spices and place them right next to the stove in separate piles. Heat the ghee or oil in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spattering and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add teh garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve.
Tomato-Coriander Sauce
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni
Makes 2 cups
3 Tb light veggie oil
1/2 c chopped onion
2 tea ground cumin
1 Lb fresh ripe tomatoes, pureed (or 2 c canned tomatoes, pureed)
1 c water
coarse salt, to taste
2 Tb chopped fresh coriander
Heat the oil in a small pan over medium-high heat. When it is very hot, add the onion and fry, stirring constantly, for 6-8 minutes or until brown. Add the cumin and continue frying for 1 more minute. Add the tomato puree, 1 c water, and salt; mix well and bring to a boil. Simmer gently over low heat, uncovered, for 15 minutes, stirring often. Turn off the heat adn stir in chopped coriander.
Makes 2 cups
3 Tb light veggie oil
1/2 c chopped onion
2 tea ground cumin
1 Lb fresh ripe tomatoes, pureed (or 2 c canned tomatoes, pureed)
1 c water
coarse salt, to taste
2 Tb chopped fresh coriander
Heat the oil in a small pan over medium-high heat. When it is very hot, add the onion and fry, stirring constantly, for 6-8 minutes or until brown. Add the cumin and continue frying for 1 more minute. Add the tomato puree, 1 c water, and salt; mix well and bring to a boil. Simmer gently over low heat, uncovered, for 15 minutes, stirring often. Turn off the heat adn stir in chopped coriander.
Gobhi Masallum - Stuffed Cauliflower with Tart Tomato-Coriander Sauce
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni
For 4-6 people
1 1/2 - 1 3/4 pound cauliflower, core, stem and leaves removed
6 Tb light veggie oil
1 1/2 c finely chopped onion
1 Tb finely chopped garlic
1 1/2 Tb finely chopped fresh ginger
6 hot green chilies, minced (or to taste)
1/4 tea cayenne pepper
1/4 tea black pepper
1 1/2 Tb ground coriander
1/2 tea ground fennel
2 Tb ground blanched almonds
1 tea coarse salt, or to taste
1 Tb all-purpose flour
4-6 coriander springs, for garnish
2 c Tomato-Coriander Sauce (see following recipe)
1. Preheat oven to 400
2. Steam the whole cauliflower for 8 minutes. Remove the cauliflower and let it cool completely. Set aside.
3. Measure out the spices and place them right next to the stove in separate piles. Heat 4 Tb oil in a frying pan over medium-high heat for 2 minutes. Add the onion and fry, stirring constantly, for 10 minutes or until lightly browned. Add the garlic and ginger and fry for 2 more minutes. Add the chilies and continue frying for an additional minute.
4. Add all the other ingredients from cayenne pepper to flour; mix well and continue frying for 2 minutes. Add about 1/4 c water, stir well and continue cooking until the mixture turns into thick paste. Turn off the heat and let the stuffing mixture cool.
5. Stuff half the spice mixture into the spaces between the florets of the cauliflower. This takes a little effort, but try to put in as much as possible. Spread the remaining half over the top of the cauliflower and pat it down (the spreading will be patchy). Place the stuffed cauliflower in a shallow baking dish or tray. Sprinkle sliced almonds over it and dribble the remaining 2 Tb of oil all over it.
6. Bake the cauliflower in the middle level of the oven for 25-30 minutes, or until the spice coating looks nicely browned, glazed and crisp.
To serve, place the cauliflower on a heated serving platter and arrange the coriander sprigs around it. Scrape off any brown bits and spices clinging to the baking dish and stir into the tomato sauce. Transfer the sauce to a small bowl or gravy boat and pass it along. Cut the cauliflower into 4-8 wedges. Pour a little sauce over each and garnish with a coriander sprig.
For 4-6 people
1 1/2 - 1 3/4 pound cauliflower, core, stem and leaves removed
6 Tb light veggie oil
1 1/2 c finely chopped onion
1 Tb finely chopped garlic
1 1/2 Tb finely chopped fresh ginger
6 hot green chilies, minced (or to taste)
1/4 tea cayenne pepper
1/4 tea black pepper
1 1/2 Tb ground coriander
1/2 tea ground fennel
2 Tb ground blanched almonds
1 tea coarse salt, or to taste
1 Tb all-purpose flour
4-6 coriander springs, for garnish
2 c Tomato-Coriander Sauce (see following recipe)
1. Preheat oven to 400
2. Steam the whole cauliflower for 8 minutes. Remove the cauliflower and let it cool completely. Set aside.
3. Measure out the spices and place them right next to the stove in separate piles. Heat 4 Tb oil in a frying pan over medium-high heat for 2 minutes. Add the onion and fry, stirring constantly, for 10 minutes or until lightly browned. Add the garlic and ginger and fry for 2 more minutes. Add the chilies and continue frying for an additional minute.
4. Add all the other ingredients from cayenne pepper to flour; mix well and continue frying for 2 minutes. Add about 1/4 c water, stir well and continue cooking until the mixture turns into thick paste. Turn off the heat and let the stuffing mixture cool.
5. Stuff half the spice mixture into the spaces between the florets of the cauliflower. This takes a little effort, but try to put in as much as possible. Spread the remaining half over the top of the cauliflower and pat it down (the spreading will be patchy). Place the stuffed cauliflower in a shallow baking dish or tray. Sprinkle sliced almonds over it and dribble the remaining 2 Tb of oil all over it.
6. Bake the cauliflower in the middle level of the oven for 25-30 minutes, or until the spice coating looks nicely browned, glazed and crisp.
To serve, place the cauliflower on a heated serving platter and arrange the coriander sprigs around it. Scrape off any brown bits and spices clinging to the baking dish and stir into the tomato sauce. Transfer the sauce to a small bowl or gravy boat and pass it along. Cut the cauliflower into 4-8 wedges. Pour a little sauce over each and garnish with a coriander sprig.
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