Pamela’s Kitchen

INGREDIENTS
1-1/2 cup dried lentils
4 cups vegetable broth
2 cups baby carrots
3 small white or yellow potatoes
1 head cauliflower cut into florets
1 can coconut milk (13.5 oz)
2-3 tablespoon curry powder or to taste (You may also use 1 tablespoon curry paste)
1 tablespoon sugar
salt to taste

DIRECTIONS
Rinse lentils and place in a saucepan with the vegetable. Bring to a boil, add carrots and potatoes. Cover, and simmer over low heat for 15 minutes. Stir in the curry. Add cauliflower, coconut milk, sugar and season with salt to taste. Return to a simmer, and cook for an additional 10-15 minutes, until tender.

Serve over hot rice accompanied by chutney.

Serves 6-8

Ingredients

• 1 1/2 cups quinoa
• 5 pickling cucumbers, peeled and cut into 1/4-inch dice
• 1 small red onion, cut into 1/4-inch dice
• 1 bunch Italian parsley, leaves only, chopped
• 2 bunches mint, leaves only, chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Juice of 1 lemon
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 6 romaine lettuce leaves
• 1 avocado, peeled, seeded and sliced, for garnish
• Cracked Black Pepper Garnish, (optional)
• 
  

Bring 3 quarts of water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Strain and rinse well with cold water. Shake the sieve well to remove all moisture.

When dry, transfer the quinoa to a large bowl. Add the remaining salad ingredients and toss well. Serve on lettuce-lined plates, topped with avocado slices and optional cracked pepper garnish.

Recipe courtesy of Food Network
http://www.foodnetwork.com/recipes/aztecan-quinoa-salad-recipe/index.html

   

Yang Chow Eggplant In Hot Spicy Garlic Sauce Recipe

ingredients
Vegetable or peanut oil
1 pound Japanese eggplant cut into 3x1-inch pieces
1/4 teaspoon minced garlic (more to taste)
1 teaspoon minced ginger
1/3 pound ground pork or chicken
1/2 cup shredded bamboo shoots (optional)
2 tablespoons cooking wine or Chinese rice wine
1/3 cup chicken broth
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon vinegar
chile oil
1 1/2 teaspoon cornstarch
mixed with
3 teaspoons water to make a paste
2 minced green onions
5 drops sesame oil

preparation
Heat about 1/2 cup of oil in large skillet or wok over high heat (high heat is best, but work quickly; it helps to have everything ready prior to starting) . When very hot, add eggplant and fry for 2-3 minutes until golden. Remove from pan and drain on paper towels. Wipe out wok with paper towels.

Place wok back on the heat and add 1 hen hot, add garlic and ginger and stir-fry for about 20 seconds, not allowing it to get too brown. Add pork or chicken, bamboo shoots, wine, chicken broth, soy sauce, sugar, vinegar, and chile oil (or chile pods, if using), cooking and stirring until sauce boils.

Add eggplant and toss to coat well. Bring to a boil and cook for about 30 seconds more. Add cornstarch/water mixture and stir until thick, about 30 seconds. Turn off heat. Add green onions and sesame oil. Serve with rice.

This favorite recipe comes out of The New Basics Cookbook by Silver Palate authors Julee Rosso and Sheila Lukins (Workman Publishing, New York, 1989). It’s not like the traditional Southwest or Texax barbecue birds slopped with thick red sauce requiring a packet of napkins. This one’s civilized. Eat it with a knife and fork. A little sweet , light white wine would go well, too.  I like to marinate it the day before. In fact, I have one going in the refrigerator right now.

MARY EMMERLING'S CHICKEN BARBECUE     
1/2 cup apricot jam
2 tbsp. soy sauce
2 tbsp. dry white wine or dry sherry
2 tbsp. minced scallions (green onions)
2 tbsp. minced garlic
2 tbsp. minced fresh ginger
2 tbsp. fresh lemon juice
Salt and freshly ground black pepper to taste
1 chicken (2 2/3 to 3 lb.), well rinsed, patted dry, and quartered

Combine all the ingredients except the chicken in a large bowl, and mix well. Rinse the chicken pieces well and pat them dry. Place them in the bowl and toss to coat with the marinade. Cover, refrigerate and marinate at least 4 hours, turning occasionally.

Conventional oven cooking method:
Put chicken on grill pan skin side down in center of oven under broiler. Broil 10-12 minutes until browned. Turn chicken skin side up.  Turn oven temperature to 450°F and roast an additional 15-20 minutes until done.

Charcoal grilling method:
Prepare hot coals for grilling. Grill the chicken over medium-hot coals, basting frequently with the marinade, until the juices run clear when the meat is pricked with a fork, 15 minutes on each side. Serve immediately.