Sustainable Herbs Program: Quality and Sustainability in the Herb Industry
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Dig Deeply Into Your Supply Chain.
In Europe they have at least two tracks, one track is highest grade, it gets shipped to Germany, whatever they reject gets shipped to the United States. The FDA defines the Good Manufacturing Procedures as a concept of minimum competency, so they don't have to be of a therapeutic quality but in Europe, they have to be of a therapeutic quality if they're going to be dispensed therapeutically, therapy, therapeutically. |
How to pickle Walnuts, easily. |
How to Make Homemade Seasoning Blends
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cashew cream is the preferred substitute for cheese, cream, and sour cream.
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Making chimichurri takes a lot of herbs, which will be finely chopped up in a food processor.
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Start by adding flat-leaf parsley to the processor and top it with a bit of fresh oregano. Add, fresh cilantro, red wine vinegar, lots of black pepper, fresh garlic and smoked paprika to the processor. Top it off with salt and a healthy amount of olive oil and purees it. The finished chimichurri has a slight red tinge to it thanks to the paprika. Use chimichurri sauce on fish, grilled chicken and red meats. ~ Bobby Flay
Beverages
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Mulled Apple Cider
Step 3
Add all Ingredients to cooking pot or slow cooker: Once it comes to a boil, reduce the heat to the lowest temperature. Simmer with the lid on for 30 minutes. Strain the mixture into a tea pot and enjoy. See alternative home made version: https://www.youtube.com/watch?v=mSIur3Ny5mk
Add all Ingredients to cooking pot or slow cooker: Once it comes to a boil, reduce the heat to the lowest temperature. Simmer with the lid on for 30 minutes. Strain the mixture into a tea pot and enjoy. See alternative home made version: https://www.youtube.com/watch?v=mSIur3Ny5mk
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Spice Mix, Rubs, Paste, and Sauce
Pumpkin Spice Mix
2 Teaspoons Cinnamon ¼ Teaspoon Clove (Powder) ½ Teaspoon Nutmeg ½ Teaspoon Ginger |
Allspice Mix
2 Teaspoons Cinnamon 1 Teaspoon Clove (Powder) 1 Teaspoon Nutmeg |
Apple Pie Spice Mix
4 Teaspoons Cinnamon 2 Teaspoons Nutmeg 1 Teaspoon Cardamom |
Garam Masala (Traditional)
30 pods of Green Cardamom Pods Two 3 inch long Cinnamon Sticks 3 Bay Leaves 1 1/2 Tablespoons Cumin Seeds 1 Tablespoon Coriander Seeds 1/2 Tablespoon Whole Cloves 1/2 Tablespoon of Ground Mace 1/2 Tablespoon Whole Black Peppercorns In a small pan, roast all ingredients on medium heat until fragrance is released (approx. 2min.). Do Not Add Oil. Do not burn the spices. Put all the spices together into an electric blender and grind to a fine powder. Transfer into a glass jar with an airtight seal. |
Garam (warming effect on the body) Masala (combination of dry roasted spices) is an Indian mixture of spices. Add a pinch to rice, curries, stews, spaghetti sauces, and stocks toward the end of cooking. The composition of garam masala differs regionally in India and in personal taste. Grind with vinegar, coconut milk, or just water, to make a paste. |
Other spices that may be added to a Garam Masala Mix Black Cardamoms pods Whole Nutmeg Star Anise Tips: 1. Place Cinnamon Sticks and Cloves in a plastic bag. Break spices with a hammer. 2. Add all the spices together and microwave for 8 minutes. 3. Transfer content to a spice mill or coffee grinder and grind into powder. Store in an airtight container indefinitely. Indian Street Food - 10 of the BEST Foods To Eat in Mumbai, India! https://www.youtube.com/watch?v=lNxAR_M1UUA |
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Curry Powder Mix
8 Tablespoons Cumin Powder 7 Tablespoons Coriander Powder 4 Tablespoons Turmeric Powder 2 Tablespoons Ginger Powder ½ Tablespoon Cayenne Pepper Recipe: Coconut Vegetable Curry https://www.youtube.com/watch?v=xtgGmO6CRH0 or Vegetarian Curry Pot Pie https://www.youtube.com/watch?v=GPiZbNQORwo |
Cajun Spice Mix
Cajun seasonings consist of a blend of salt with a variety of spices, most common being cayenne pepper and garlic. The spicy heat comes from the cayenne pepper. The spice mix can be added to any dish or used as a condiment. 2 Teaspoons Garlic Powder 2 Teaspoons Salt 1 Tablespoon Paprika 1 Teaspoon Cayenne Pepper 1 Teaspoon Onion Powder 1 Teaspoon Back Pepper 3/4 Teaspoon Red Pepper Fakes 1 Teaspoons Dried Oregano 1 1/2 Teaspoons Dried Thyme 1/8 tsp ground cloves Watch: The World's First Cajun Vegan Restaurant https://www.youtube.com/watch?v=ICTTnjP75Eg Garbanzo and Red Kidney bean Veggie burger https://www.youtube.com/watch?v=Uza0gLawUOM |
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Baharat Spice Mix
1 Teaspoon Green Cardamom pods 1 three inch piece of Cinnamon stick 1 Teaspoon Whole Cloves 3 Tablespoons Coriander seeds 2 Teaspoons Cumin seeds 1 Teaspoon Sea Salt 2 Tablespoons Peppercorns 2 Dried Red Chili Peppers 1 Teaspoon ground Nutmeg 5 Bay Leaves 3 Tablespoons Paprika 2 Teaspoons Ajwain seeds |
Add all spices except Salt, Chili Peppers and Nutmeg into a small pan, roast on medium heat until fragrance is released. Do Not Add Oil. Do not burn the spices. Let cool. Add Salt, Chili Peppers and Nutmeg to the roasted spices in a blender and grind to a fine powder. Transfer into a glass jar with an airtight seal. This will keep indefinitely. For the Turkish version add 4 Teaspoons of Dried Mint |
Bahārāt (Bharat) is a highly aromatic spice blend used in Middle Eastern dishes. There can be slight variations to this blend.
Sprinkle Baharat Spice Blend on breakfast sandwiches or in soups for a burst of flavor. Spicy Meat with Baharat Spice Mix The mixture can be rubbed into fish, chicken, lamb, beef or mixed with olive oil and lime juice to form a marinade. |
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Mexican diet of corn and beans. The chilly pepper is added to aid digestion. It makes it easy to digest the proteins in corn and beans.
Fajita Spice Mix
2 Teaspoons Chili Powder 1 Tablespoon Cornstarch 1 Teaspoon Paprika 1 Teaspoon Salt 1 Teaspoon Sugar ¼ Teaspoon Cumin ¼ Teaspoon Garlic Powder ½ Teaspoon Onion Powder ¼ Teaspoon Cayenne Pepper ¾ Teaspoon Crushed Chicken Bouillon Cube |
Taco Seasoning Mix
2 Tablespoons Onion Powder 1 Tablespoon Chili Powder 1 Teaspoon Ground Cumin 1 Teaspoon Garlic Powder 1 Teaspoon Oregano 1 Teaspoon Paprika ½ Teaspoon Sugar ¼ Teaspoon Salt |
Jamaican jerk sauce is an African created seasoning traditionally applied to pork and chicken. Vegan recipes also apply jerk spice mixes to a variety of dishes. Jerk seasoning principally relies upon two items: allspice and Scotch bonnet peppers, it's one of the spicier peppers.
2 Teaspoons Ground Thyme 2 Teaspoons Fine Grain Sugar 2 Teaspoons Dried Chives 2 Teaspoons Salt 1 Teaspoon Ground Black Pepper 1 Teaspoon Ground Allspice 1 Teaspoon Dried Parsley 1 Teaspoon Paprika 1/4 Teaspoon Red Pepper Flakes 1/4 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground Nutmeg 1/4 Teaspoon Ground Cumin Recipes: Jamaican Jerk Tempeh with Garlic Cashew Cream https://www.youtube.com/watch?v=2XIL2iSKNz4 |
Ras el hanout
One 3 inch stick of rolled Cinnamon Bark 2 Whole nutmegs 5 Cloves 3 Tablespoons Coriander 3 Tablespoons Caraway 3 Tablespoons Ginger 4 Tablespoons Turmeric Additional ingredients optional: 1 Tablespoon Allspice 1 Tablespoon Black peppercorns 2 dried Chili Peppers 1 Tablespoon Anise seeds 2 Black Cardamoms pods 15 Green Cardamoms pods 2 Mace blades or 1/2 Teaspoon ground Mace |
Combine all ingredients into a grinder to create a fine dust powder. Add to dishes or use as a rub or condiment. Ras el hanout is a mix of spices from south Mediterranean. It is not a spicy spice blend but a pungent, warm flavor. The cinnamon, cloves, and nutmeg also add sweet accents. It is convenient to use in marinades, as a rub, seasoning in many dishes, and as a condiment - sprinkle on popcorn or sandwiches. Add to Spaghetti sauce, Vegetable dips, Soups, and Stews. Ras El Hanout ALL VEGAN MOROCCAN TAGINE DINNER https://www.youtube.com/watch?v=_fgVATq-wfg Morrocan Cooking: How to make Ras El Hanout Lamb Tangine https://www.youtube.com/watch?v=_sCAOetac3s Moroccan spice blend recipe https://www.youtube.com/watch?v=RzkC6_TP5SU |
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Turkey Rub Mix
2 Teaspoons Garlic Salt 2 Teaspoons Rosemary 2 Teaspoons Thyme 1 Teaspoon Back Pepper 1 Teaspoon Sage Combine all ingredients together to create a fine dust powder. Use as a rub or condiment on sandwiches. |
Chinese Barbecue Sauce
Makes 1 1/2 cup 2 Tablespoons sweet soy sauce 1/3 cup of soy sauce 1/4 cup of oyster sauce 1/3 cup of ketchup 1/2 cup of honey 2 Teaspoons Garam Masala Mix 1 Teaspoon ground mustard Whisk all ingredients thoroughly. Brush on barbecued items or use as a marinade. Store unused sauce in an airtight container for up to 1 week in the refrigerator or 1 month in the freezer. |
Chyawanaprash is usually consumed directly or along with warm milk or water . The recommended consumption is usually about 1 tsp twice a day.
wash 1.5 cups of gooseberry in cold running water and then pressure cook it in water for 1 whistle. Allow them to cool and then de-seed them gently. take 6 green cardamom, 1.5 tablespoon peppercorn, 1 medium cinnamon stick, 1 tablespoon cumin seeds, 2 tablespoon fennel seeds and grind them to a fine powder. Take a non-stick pan and once heated, add ghee to it. |
A time-tested Ayurvedic formulation of herbs and spices
Chyawanprash that helps protect the body from all bacterial and viral infections. This sticky dark-colored paste, is full of nutrients and is among the best sources that can boost the immunity. |
Add the de-seeded gooseberries and saute till the oil leaves the sides of the pan.
Add the spices powder and let it cook until the mixture turns a little sticky and come off the sides of the pan. Add 1.5 cup jaggery and 1 cup honey into this and cook on medium heat for 5-8 minutes. Allow it to cool. Keep it in air-tight container. |
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DIPS
Ranch Dressing Mix
1 Tablespoon Onion Powder 1 Tablespoon Garlic Powder 1 Tablespoon Dill ¼ cup Dried Parsley ½ Teaspoon Basil ¼ Teaspoon Black Pepper |
Italian Seasoning Mix
3 Tablespoons Basil 3 Tablespoons Parsley 2 ½ Tablespoon Oregano 1 Tablespoon Garlic Powder 1 Teaspoon Thyme 1 Teaspoon Rosemary 1 Teaspoon Onion Powder ¼ Teaspoon Black Pepper ½ Teaspoon Red Pepper Flakes |
Baba Ganoush – Roasted Eggplant Dip
1 medium eggplant 1/8 cup tahini Juice of one medium size lemon 2 garlic cloves, finely minced 1/8 teaspoon ground cumin 1/2 teaspoon sea salt Top with diced tomatoes, drizzled olive oil, and sprinkle with chopped parsley. |
Heat oven to 375 degrees F (190 C). Place eggplant onto the baking sheet. With a fork, punch holes through the skin of the eggplant. Roast eggplants until very soft; 25 to 30 minutes. Let cool. Combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside. Scrape out the flesh of the eggplant and add to the mixture. (Discard excess liquid and skins). Mash together with a fork until smooth (a high speed blender may liquify contents). Store in an airtight container and refrigerate up to 5 days. Serve with vegetables, sliced bread or baked pita chips |
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CHILIES and STEWS
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Vegan Chili with Baharat Spice Mix
Makes 4 servings
Ingredients:
Makes 4 servings
Ingredients:
1 large white onion, diced
1 garlic clove, minced 1 teaspoon Baharat Spice Blend 1 teaspoon chipotle pepper powder (smoked dried jalapenos) |
1/4 cup tomato paste
1 cup unsweetened almond milk 1 cup mixed beans and lentils 4 cups water Salt and Pepper to taste. |
Sauté the onions for about 4 to 5 minutes in one tablespoon of hot oil, until they start to turn translucent. Add the garlic, Baharat, Chipotle, Salt and Black pepper. Stir the contents for about 30 seconds. Add tomato paste and cook for an additional 60 seconds. Add the water and add the beans. Bring the contents to a boil and then reduce the heat to gentle simmer and cover with the lid. Cook for about 1 to 1 hour 30 minutes until the beans are soft and tender. Once the beans are completely cooked, fold in the almond milk. Taste and adjust seasoning if necessary. Garnish with chopped cilantro and serve hot or warm.
Soups
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Curried Carrot and Apple Soup
1 lb. carrots, peeled and diced 1 lb. apples, peeled, cored, and cut into chunks 1 can of coconut milk, 13.5-oz.(about 1 cup) 1 Tablespoon of oil coconut or olive oil 1 cup diced onion 1 Teaspoon fresh ginger, finely grated 1 Teaspoon curry powder 1/2 Teaspoon sea salt 4 cups water, plus more if soup is too thick |
Peel and chop the carrots and apple. In a large pot over medium-low, melt the coconut oil. Add the onion and saute with the ginger, salt, and curry powder, stirring frequently, until the onions are soft and translucent, about 5-10 minutes. Add the carrots and apple, and continue to saute for a few more minutes. Add the coconut milk and water to the pot and increase the heat. Bring the soup to a boil and then reduce to a simmer 20-30 minutes. Puree the soup until smooth. Add warm water if the soup is too thick. Optional topping, yogurt and chopped cilantro. . |
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Garam Masala Cauliflower Full of spice, very bold in flavor, rich, and creamy. 5-6 SERVINGS
Step 1
1 medium white onion, diced 6 cloves garlic, minced 1/2-inch piece ginger, outer skin removed, finely grated 1/2 Teaspoon mustard seeds 1 Tablespoon cooking oil (optional) 1/2 green jalapeno diced In a large pan, on medium heat, add in the mustard seeds and allow them to fry for ~30 seconds. You should start to see them sizzle and start popping. Add the reaming ingredients. Cook for a few minutes until fragrant and the onions start to become translucent. |
Step 2
3 medium tomatoes, halved 1 medium red bell pepper, stem and seeds removed 1/2 cup fresh cilantro, loosely packed 3/4 cup full-fat coconut milk 1/2 Teaspoon sea salt Place above ingredients into a blender until smooth. Add onion, garlic, ginger, mustard seeds and jalapeno pepper. blender until smooth. |
Step 3
1 medium cauliflower cut into small florets 3 Teaspoons of garam masala Pour the sauce from the blender back into the saute pan, Heat the sauce on medium-low until you achieve a gentle simmer. Cook uncovered for 10-15 minutes on medium-low heat. Add cauliflower and garam masala into the sauce, Cover and cook on low heat until the cauliflower florets are cooked and tender. Remove the cover and cook again on medium heat, stirring occasionally until the sauce reduces and thickens in consistency. Drizzle 1-2 tbsp of cashew cream and garnish with fresh chopped cilantro. |
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Salads
all ready on your web site.
Small pies, Manaeish, Pizza, Fatayer
Small Pie Shell
1 Tablespoon yeast ¼ Cup water, warm water 2 ½ Cup flour ½ Teaspoons salt ½ Teaspoons sugar ¾ Cup milk or coconut milk ¼ Cup oil 1 Egg, beaten 2 Tablespoon milk |
Dissolve yeast in warm water, leave for 5 minutes or until foamy. Combine flour, salt and sugar in an electric mixer on low speed. Add yeast mixture, milk and oil while beating on medium speed for 10 minutes or until soft dough is formed (can be mixed with hands for about 25 minutes). Place dough in a bowl, cover and let rise for 1 hour or until doubled in size. Roll dough on a lightly floured surface into a (½ cm thickness) circle. Cut into approximately 7 cm circles. Brush circle edges with the egg mixture and fill one side of the circle as desired, then fold into a half circle; pinch the edges with a fork to seal. Brush with the egg mixture or, prick with a fork, sprinkle with sesame seeds, or crushed pistachios. Bake for 15 minutes or until golden (time may vary according to filling). |
For spinach filling
Olive oil Spinach, cut Pomegranates seeds Pomegranate syrup Lemon juice Heat oil in a skillet over medium heat, add ingredients and stir until done. Transfer onto pie shell. |
For minced Beef filling
2 onions, finely chopped 1 chili pepper, finely chopped 1 pound of ground beef 3 Tablespoons pomegranate syrup 2½ Teaspoons of Bharat spice mix salt and pepper 1/3 cup pine nuts (or chopped walnuts) 2 tablespoons tomato paste (optional) Sauté the onions in one tablespoon of hot oil, until they start to turn translucent. Add minced beef and pine nuts. Once meat has cooked add remaining ingredients. Transfer onto pie shell. |
RICE DISHES
Pecan Cranberry Wild Rice
1 1/2 cups uncooked wild rice
1/2 cup pecans 1/2 cup cup chopped green onions 1/4 cup cup dried cranberries 1 pinch of Sea salt 2 Tablespoons extra-virgin olive oil |
Bring 6 cups of water to a boil. Add the wild rice, stir, and return to a boil. Cover and reduce heat to low. Simmer until the rice is cooked and soft but still has a bit of a crunch, about 35 minutes. Drain.
Toast the pecans on a small baking dish in the oven at 350°F until they're fragrant, approximately 10 minutes. When they're cool enough to handle, chop them. In a large bowl, combine the wild rice, green onions, cranberries, and pecans. Dress with salt and olive oil. |
Pasta Dishes
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Vegetable Dishes
Caramelized Brussels Sprouts
1 lbs Brussels Sprouts Olive oil 1 Red Bell Pepper, julienne strips Zest of lemon Pecans are optional Preheat the oven to 500°F. Cut the Brussels sprouts in half from stem to top. Place the sprouts on a baking sheet lined with parchment paper. Drizzle the olive oil and sprinkle the salt over the sprouts and toss together. Use your hands and do it right on the baking sheet. Place in the oven on the middle rack and roast for approximately 20 minutes. Slice the red bell pepper and zest the lemon. After about 10 minutes, when the sprouts are just starting to brown, remove the baking sheet from the oven and add the bell pepper and zest. Stir to combine. Return them to the oven. Roast the sprouts for approximately 10 minutes more. They're done when the outside leaves are brown and caramelized, but the insides are still somewhat firm. Don't overcook! Remove from the oven, stir in the pecans. |
Indian spiced roasted vegetables
1/2 Cauliflower, cut or broken into small bite-size pieces Potatoes, 2 gold potatoes, 2 sweet potato Peel and chopped into1/2 inch cubes (skin on) 1 Tablespoon whole cumin seeds 1 Teaspoon Sea salt Coconut oil Preheat the oven to 450°F. Line baking sheet with parchment paper. Combine the vegetables and divide evenly. With clean hands, massage the coconut oil into the vegetables. Sprinkle the cumin seeds and salt over the vegetables and mix. Roast until the vegetables are caramelized on the outside and soft on the inside, about 1 hour. Halfway through, stir vegetables around. |
Braised Red Cabbage with Apple
1 head of red cabbage, sliced into 2-inch pieces 1 Red onion, sliced 2 Apples, Gala or Fuji apple, peeled, cored and thinly sliced 1 cup apple cider vinegar 1/4 Teaspoon sea salt Combine everything in a large pot. Cover and cook on medium-low for an hour and a half, if you have more time, up to 3 hours of cooking will yield sweeter, softer, and more caramelized cabbage. Stir occasionally to make sure the cabbage doesn't stick to the bottom of the pan, though these bits can be the sweetest.. |
Spiced Sweet Potatoes
3 lbs. Sweet potatoes, peeled and chopped into 1-inch chunks 1/3 cup coconut "cream" from one 15-oz. can of coconut milk (do not use light) 1 tsp. ginger juice from a 2-inch-long piece of peeled ginger, grated and pressed through a garlic press 3/4 Teaspoon of Chinese five-spice powder Sea salt (to taste) |
To make the coconut "cream," chill a can of coconut milk in the refrigerator overnight so the creamy solids will rise to the top. Use the remaining coconut milk to make Thai Curry. Do not use the coconut cream found in many grocery stores. It contains sweeteners and thickeners and will not work in this recipe.
Boil water, add the sweet potatoes and boil until soft, about 10-15 minutes. Drain well. Return the sweet potatoes to the pot and add the coconut cream. Use a potato masher to mash them until smooth. Add the ginger juice, Chinese five-spice powder, and salt. Mix to combine. |
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Canning Fruits and Vegetables
PICKLES
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BREAD AND BUTTER PICKLE MIX 1 Tablespoon Crushed Red Pepper Flakes 1 ½ Teaspoon Turmeric Mustard Seeds ¾ Teaspoon Celery Seeds ½ Teaspoon Turmeric 1 Inch Cinnamon Stick 6 Allspice Berries A Pinch Of Ground Allspice 6 Whole Cloves A Pinch Of Ground Cloves http://www.simplyrecipes.com/recipes/bread_and_butter_pickles/ |
Borshch Moskovskii (Russia) Moscow-style beet soup
To serve 6 to 8
Borshch is a traditional Russian favorite beet soup laden with vegetables and meats, often served as one-course meal.
Vegans discard meat and beef stock by using vegetable stock which enhances the sweetness of the vegetables.
2 tablespoons butter or olive oil
1/2 cup finely chopped onions
1 1/2 pounds beets, peeled and cut into strips 1/8 inch wide by 2 inches long (about 5 cups)
1/4 cup red wine vinegar
1 teaspoon sugar
2 tomatoes, peeled, seeded and coarsely chopped (see borshch ukrainsky, recipe)
2 teaspoons salt
Freshly ground black pepper
2 quarts beef stock (see shchi, recpie)
1/2 pound white cabbage, quartered, cored and coarsely shredded
1/4 pound boiled ham, cut into 1-inch cubes
1/4 pound all-beef frankfurters, cut into l/2-inch-thick rounds
1 pound boiled brisket from the stock, cut into 1-inch cubes
4 sprigs parsley, tied together with
1 bay leaf
1/2 cup finely cut fresh dill or chopped parsley
1 cup sour cream
In a 6- to 8-quart pot, melt the butter over moderate heat. Add the onions and, stirring frequently, cook 3 to 5 minutes, or until they are soft but not brown. Stir in the beets, then add the wine vinegar, sugar, chopped tomatoes, 1 teaspoon of the salt and a few grindings of black pepper. Pour in 1/2 cup of the stock, cover the pan and simmer undisturbed for 50 minutes.
Pour the remaining stock into the pot and add the chopped cabbage, Bring to a boil, then stir in the ham, frankfurters, and beef. Submerge the tied parsley and bay leaf in the soup, add another teaspoon of salt, and simmer, partially covered, for 1/2 hour.
Transfer the borshch to a large serving bowl and sprinkle with fresh dill or parsley. Accompany the soup with a bowl of sour cream, to be added to the borshch at the discretion of each diner.
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Shchi (Russia) cabbage soup
To serve 6 to 8
Shchi is a Russian style hearty cabbage soup often served as one-course meal.
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beef stock 1 large carrot, scraped
1 pound fresh lean brisket of beef 2 celery tops, 6 sprigs of parsley
5 pounds beef marrow bones, cracked and 2 bay leaves tied together
1 large onion, peeled and quartered 1 tablespoon salt
beef stock: In a heavy 6- to 8-quart pot, bring the pound of beef, beef bones and 4 quarts of water to a boil over high heat, skimming off any foam and scum as they rise to the surface. Add the onion, carrot, tied greens and salt, partially cover the pot and reduce the heat to low. Simmer 1 to IV2 hours, or until the meat is tender but not falling apart. Remove the meat from the pot with a slotted spoon, cut it into small dice and set the dice aside. Continue to simmer the stock partially covered, for about 4 hours longer. Then strain the stock through a fine sieve set over a large bowl, discarding the bones and greens. With a large spoon, skim off and discard as much of the surface fat as you can.
soup
4 tablespoons butter
2 cups thinly sliced onions
1 1/2 pounds white cabbage, quartered, cored, then coarsely shredded
1 celery root, scraped and cut into fine strips
1 parsley root, scraped and cut into fine strips
1 pound boiling potatoes, peeled and cut into 1/4-inch dice (2 1/2 cups)
4 medium tomatoes, peeled, seeded and chopped (see borshch ukrainsky, recipe)
1 teaspoon salt
Freshly ground black pepper
soup: Melt the butter in a 3- to 4-quart pot set over high heat. Add the onions, reduce the heat to moderate, and cook 8 to 10 minutes, or until they are soft but not brown. Stir in the shredded cabbage and the celery and parsley roots, cover the pot and simmer over low heat for 15 minutes.
Pour in the meat stock and add the reserved diced beef. Simmer over moderate heat (partially covered) for 20 minutes, then add the diced potatoes. Cook another 20 minutes and stir in the chopped tomatoes. Cook 10 minutes longer, then add the salt and a few grindings of pepper. Taste for seasoning. Serve hot.
To serve 6 to 8
Shchi is a Russian style hearty cabbage soup often served as one-course meal.
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beef stock 1 large carrot, scraped
1 pound fresh lean brisket of beef 2 celery tops, 6 sprigs of parsley
5 pounds beef marrow bones, cracked and 2 bay leaves tied together
1 large onion, peeled and quartered 1 tablespoon salt
beef stock: In a heavy 6- to 8-quart pot, bring the pound of beef, beef bones and 4 quarts of water to a boil over high heat, skimming off any foam and scum as they rise to the surface. Add the onion, carrot, tied greens and salt, partially cover the pot and reduce the heat to low. Simmer 1 to IV2 hours, or until the meat is tender but not falling apart. Remove the meat from the pot with a slotted spoon, cut it into small dice and set the dice aside. Continue to simmer the stock partially covered, for about 4 hours longer. Then strain the stock through a fine sieve set over a large bowl, discarding the bones and greens. With a large spoon, skim off and discard as much of the surface fat as you can.
soup
4 tablespoons butter
2 cups thinly sliced onions
1 1/2 pounds white cabbage, quartered, cored, then coarsely shredded
1 celery root, scraped and cut into fine strips
1 parsley root, scraped and cut into fine strips
1 pound boiling potatoes, peeled and cut into 1/4-inch dice (2 1/2 cups)
4 medium tomatoes, peeled, seeded and chopped (see borshch ukrainsky, recipe)
1 teaspoon salt
Freshly ground black pepper
soup: Melt the butter in a 3- to 4-quart pot set over high heat. Add the onions, reduce the heat to moderate, and cook 8 to 10 minutes, or until they are soft but not brown. Stir in the shredded cabbage and the celery and parsley roots, cover the pot and simmer over low heat for 15 minutes.
Pour in the meat stock and add the reserved diced beef. Simmer over moderate heat (partially covered) for 20 minutes, then add the diced potatoes. Cook another 20 minutes and stir in the chopped tomatoes. Cook 10 minutes longer, then add the salt and a few grindings of pepper. Taste for seasoning. Serve hot.
Once oil is ready add onions, capsicum, carrot and sauté them well. Cook them for 4-5 mins on high heat by continuously stirring till they are half cooked. After 4-5 mins add cabbage and cook it for another minute till cabbage is also cooked. Now put the heat to medium and add boiled noodles, soya sauce, vinegar, chilli sauce, salt, black pepper powder and mix them well for 3-4 mins. If you find mixing noodles hard, you can take a spoon or fork and mix noodles with ladle as shown in video till all sauces and spices are mixed well. Or you can also use noodle ladle which makes it much easier to mix. 4. When mixed well switch off the heat and our Veg Hakka Noodles are ready to serve. https://www.youtube.com/watch?v=TFcx0x092C0
Falafel
1 pound dry chickpeas/garbanzo beans
1/4 cup fresh parsley, finely chopped
2 green onion, finely chopped
2 clove garlic, minced
2 tsp cumin
1 tsp turmeric
1 tsp ground coriander (see instructions below for fava beans)
oil for frying (i.e. sunflower, peanut oil)
Garnish
Tomatoes, lettuce, tahini Sauce or plain yogurt.
Falafel is made from fava beans or chickpeas, or a combination of the two. They are often used as a replacement for meat.
They are packed with an assortment of nutrients and kids love them.
Falafel is made from fava beans (Egypt) or chickpeas (Middle Eastern countries), or a combination of the two. They are often used as a replacement for meat.
Not only do they taste delicious but they are packed with an assortment of nutrients like
calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate and kids love them.
Chickpeas are low in fat and contain no cholesterol, but a considerable amount of fat is absorbed during the frying process.
Falafel can be baked to reduce the high fat content associated with frying or cooked in a waffler maker.
Soak Chickpeas overnight, then ground together or blend in food processor. Add parsley, scallions or green onion, and garlic and spices.
The dried fava beans are soaked in water and then stone ground with leek, parsley, green coriander, cumin and dry coriander.
Shape the mixture into balls or patties. Deep-fry the mixture in oil until golden brown. Place on paper towel to absorb excess oil.
Wrap the patties within lafa or stuffed in a hollow pita. Add Tomatoes, lettuce, cucumbers, pickled vegetables, hot sauce, and tahini Sauce
(plain yogurt may also be used).
Watch:
World's Best Falafel Recipe by BaytBushra
https://www.youtube.com/watch?v=MTmj3i_deNA
Jordanian Food and the Best Falafel I've Had!
https://www.youtube.com/watch?v=m0Dyh6UTRqw
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Harvest Pumpkin Soup
www.marthastewart.com/336654/harvest-pumpkin-soup Breads & Muffins How To Make Sourdough Starter | SECRETS From A Yukon Bread-Maker diycraftclub.com/blogs/food-craft/how-to-make-sourdough-starter |
Homemade Extracts
How to Make Homemade Extracts - Flavored Extracts - Baking Basics
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Powder Fruits/Vegetables
Turn Fruits and Vegetables into Powder
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