Emeril's Mulligatawny Soup
Origial source was the food network, but the link no longer works.
#### Ingredients
| Amt | Item |
|----|----|
| 4 tablespoons | ghee or clarified butter |
| 1 1/2 pounds | diced boneless, skinless chicken thighs |
| 2 tablespoons | garam masala |
| 1 3/4 teaspoons | salt |
| 2 cups small diced | onions |
| 1/2 cup small diced | carrots |
| 1/2 cup small diced | celery |
| 2 tablespoons minced | garlic |
| 2 tablespoons minced | ginger |
| 2 cups peeled, | cored and diced Granny Smith apples |
| 1 cup peeled and diced | Yukon gold potatoes |
| 1 cup peeled and diced | sweet potatoes |
| 1 cup dried | red lentils |
| 6 cups | chicken stock |
| 3/4 teaspoons | freshly ground black pepper |
| 3/4 cup diced | zucchini |
| 3/4 cup diced | yellow squash |
| 1 cup tightly packed | baby spinach |
| 1 (14-ounce) can | unsweetened coconut milk |
| 1 cup peeled, | seeded and chopped tomatoes (PASS ON THIS) |
| 1 tablespoon | apple cider vinegar (OR lemon) |
| 3 cups steamed | white basmati rice |
| 1/2 cup finely ground | toasted cashews |
| 1/4 cup chopped | fresh cilantro leaves |
#### Directions
* Set a 4 or 5-quart saucepan over medium heat and add the ghee.
* Season the chicken with the garam masala and 1/4 teaspoon of the salt.
* Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 hto 8 minutes. Transfer the chicken to a plate and set aside to cool.
* While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes.
* Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes.
* Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock.
* Raise the heat to high and bring to a boil.
* Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes.
* Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes.
* Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer.
* Remove from the heat and stir in the cider vinegar lemon.
* Taste and adjust seasoning, if necessary.
#### Service
* place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice,
* garnish with a tablespoon of the cashews,
* 2 teaspoons of the cilantro
Lentil Soup with Cauliflower and Bacon
http://www.delish.com/recipefinder/lentil-soup-cauliflower-bacon-recipe-7821
#### Ingredients
* 6 slice(s) bacon, cut crosswise into thin strips (or use a whole pound)
* 1 onion, chopped
* 2 cup(s) lentils
* 2 teaspoon(s) salt
* 1/4 teaspoon(s) fresh ground black pepper
* 1 1/2 teaspoon(s) dried rosemary, crumbled
* 1 bay leaf
* 9 cup(s) water
* 1 small head cauliflower (about 1 1/2 pounds), cut into small florets (about 1 quart)
* 1/3 cup(s) chopped fresh parsley
Also
* 1 lemon
* 1 tsp cumin
* 2 tsps coriander
#### Directions
1. In a large pot, cook the bacon strips until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of the bacon fat or, if there's less than 2 tablespoons, add enough olive oil to make up the amount.
2. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the lentils, salt, pepper, rosemary, bay leaf and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the cauliflower florets and simmer, stirring occasionally, until the cauliflower and lentils are tender, about 15 minutes longer. Remove the bay leaf.
4. Stir the parsley into the soup. Serve the soup topped with the bacon.
Green Chutney (Indian Mint - Cilantro Chutney)
https://www.geniuskitchen.com/recipe/green-chutney-indian-mint-cilantro-chutney-156498?oc=linkback
#### Ingredients
- 2 cups chopped fresh cilantro
- 1 cup chopped mint
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon garlic, chopped
- 1 tablespoon green chili, chopped
- 2 tablespoons desiccated coconut
- salt
- 1/4 cup lemon juice
#### Directions
- Grind all the ingredients with a little water.
saag paneer {spinach curry}
#### Ingredients
* 16 oz frozen spinach
* 1 cup boiling water
* 4 tbsp ghee (or butter)
* 1 medium onion, chopped
* 1 inch piece of ginger, finely minced or grated
* 2 cloves garlic, minced
* ¼ tsp turmeric
* ½ tsp cumin
* 1 tsp fenugreek powder (or curry powder)
* 3 tbsp cream or yogurt
* 2 tsp fresh lemon juice
* 1 tsp salt (or more, to taste)
* 12 oz paneer or drained ricotta, in ½ inch cubes
#### Instructions
1. Place frozen spinach in a blender or food processor, drizzling it with the boiling water as you go so it wilts and you can fit it all in. Process until very finely chopped, but not pureed. Set aside.
2. Heat ghee or butter in a large pot over medium heat. Add chopped onion and cook, stirring often, until very soft and golden – 20-25 minutes. Reduce the heat if onions are browning – low and slow is the goal.
3. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the turmeric, cumin and fenugreek powder and cook 1 minute more. Stir in the spinach, bring to a simmer, then add cream or yogurt, lemon juice and salt to taste. Gently stir in paneer and heat through.
Cuban Pork Roast
Perfected by Neal Dreher 2015-05-11 - Serves 8 (or a lot of excellent leftovers - tastes even better!)
#### STEP 1 - Orange Mixture
| AMT | Ingredient |
|----|----|
| 2.5 cups | water |
| 1 cup fresh | orange juice (or about 4 oranges juiced) - better with low/no pulp |
| 1/2 cup chopped | cilantro stems |
| 1 medium | orange, quartered |
| 3/4 tsp | black or pink salt |
| 3/4 tsp | black pepper |
* Combine ingredients in a blender; process until smooth. Strain through a fine sieve over a bowl; discard solids.
#### STEP 2
| AMT | Ingredient |
|----|-----|
| 4-5 lb | bone-in pork shoulder, trimmed |
| 6 pieces | (thick) bacon |
| 1 pound | dried black beans or 1 to 2 cans refried black bens |
| 1/2 tsp | black or pink salt |
| 1/2 tsp | black pepper |
* Place diced bacon in a large skillet or soup pot (cast iron works best) over medium heat; cook until crisp.
* Remove bacon, leaving remains in pan. Place bacon in a large slow cooker.
* Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
* Return skillet to medium-high heat.
* Add pork to bacon drippings in skillet; cook 8 minutes, turn to brown on all sides. This may take 5-8 minutes per side. If in a soup pot, you can put the lid on to keep more heat in.
* Add pork shoulder to slow cooker.
* Pour beans around (not on) pork.
### STEP 3
| AMT | Ingredient |
|----|-----|
| 5 tsp | grape seed or avocado oil |
| 10-12 | green onions diced with green scallions |
| 6 | garlic cloves, crushed or diced finely |
| 1/4 cup chopped | fresh oregano, divided |
| 2 teaspoons | paprika |
| 2 teaspoons | ground cumin |
| 1 1/2 teaspoons | crushed red pepper |
| 1 can | plain organic tomato sauce |
| 1 seeded and thinly sliced | jalapeño or HOT pepper |
* Return skillet to medium-high heat.
* Add oil, diced onion and 6 garlic cloves; sauté until onions are limp.
* Add 3 tablespoons oregano.
* Add the paprika, cumin, and crushed red pepper to pan; sauté 1 minute.
* Add tomato sauce and jalapeño or HOT pepper.
* Bring to a boil and simmer until reduced and thick, scraping pan to loosen browned bits. (If you let it sit while cooking, it will brown to the bottom to allow for scraping. This is desirable and easy to do in cast iron.)
#### STEP 4
| AMT | Ingredient |
|----|-----|
| 1 | bay leaf |
| 4 chopped into strips | garlic cloves |
* Add orange mixture and bay leaf to slow cooker.
* Cut slits in pork and add garlic inside pork.
* Scoop tomato onion mixture over pork.
* Cover and cook on HIGH for 8 hours or until pork is very tender.
* Chunk pork leaving some with the cooked on tomato salsa; discard bones. Discard bay leaf. Add salt to taste.
#### SERVICE
* Spoon about 2/3 cup rice onto each of 8 plates;
* top each serving with 1/2 cup mixture from slow cooker, about 5 ounces pork, and 3-5 tsp of the bean juice mix around the rice.
* Garnish with remaining oregano and 1/4 cup cilantro.
ALSO
This is excellent served with sliced, oiled, salted (spiced to preference) and baked plantains or sweet potatoes. Also excellent with guacamole. Can eat with grilled/toasted pita bread. For leftovers, allow crockpot to simmer for an hour or two uncovered to help reduce remaining juice.
Homemade Applesauce in a Pressure Cooker
Serves 4-6 generously, http://blog.kitchentherapy.us/2009/10/fireside-apple-sauce-in-a-pressure-cooker
#### Ingredients
| AMT | Ingredient | Metric |
|----|-----|----|
| 3 pounds | apples | about 1.5 kg |
| 1/2 cup | water | 120 ml |
| 1 teaspoon | cinnamon | 1 gm |
| 1-2 tablespoons | dark brown sugar | maybe 12-25 gm |
| 1 tablespoon | butter, **optional** | 15 gm |
#### Directions
* Quarter apples and remove centers.
* Put apple quarters and water in pressure cooker. Bring to pressure and cook for 3 minutes.
* Turn off the heat and allow to cool until pressure drops.
* Open the cooker and pour apples into large shallow bowl.
* Allow to cool enough to be able to handle comfortably. Remove skins from apples, using tongs and a spoon.
* Stir to desired chunkiness.
* Add cinnamon and taste.
* Note: You may not need any sugar at all. I didn’t use any with the Fireside apples.
* Note: No butter necessary, though this is a nice rich addition sometimes.
Gajar halwa - warm carrot based dessert
#### Ingredients
| Ingredient | AMT |
|----|-----|
| Grated carrot | 2 cups|
| Milk | 3 cups (used 1.5 cups heavy whipping cream & 1.5 cups water) |
| Sugar | 2 tbl spns (used 4tbls brown sugar) |
| Cardamom powder 1/4 tea spn (shelled ~8 myself and ground in vitamix) |
| Saffron | 4-5 strands |
| Ghee | 1 tbl spn (used 2.5 tblsp butter and was way too much!) |
| Cashew nuts | 1 tbl spn (ground 6 in vitamix)|
#### Method
- Heat milk (using wide pan/skillet as possible and cooked as high as possible w/out causing too much foam)
- When it is boiling, add grated carrot.
- Cook till carrot is 3/4th done.
- Add Sugar and ghee. Stir continuously at this stage.
- Cook till carrot is completely done and halwa becomes thick. (will start to really turn from offwhite to orangish color.)
- Add saffron and cardamom powder.
- Garnish with cashew nuts fried in ghee (used fresh ground not fried).
- Serve hot.
Neal's Guacamole
- Remove avocado from skin and place in mixing bowl
- Add plenty of lime with pulp (i use two small lime per 2-3 lg avocados)
- Add 1/8 tsp habanero (or other very hot) pepper - USE WITH CAUTION!!!
- Mash with potato masher to a chunky mixture (no need to make it smooth)
- Chop 1/2-3/4 white onion (or to liking)
- Remove seeds and chop yellow or orange peppers (amt to liking - can't have too much for me)
- Place in iron skillet
- Add 2 diced or pressed garlic cloves (amt to liking)
- Add triple sec liquor and simmer on med heat until soft
- Just before triple sec boils out (or you can add a little more TS) add chopped cilantro
- Note: If you leave the cilantro in too long, if will stick to skillet like super glue
- Stir in cilantro briefly until most liquid is evaporated
- Add mixture to avocado
- CLEAN CILANTRO FROM SKILLET!!!
- Server warm or chilled with El Ranchero Tortilla Chips Mild Hot
- Excellent served on grilled fish over bed of rice
- https://t.co/tci98dkwk0
Navrathan korma
SERVES ABOUT 5
##### Ingredients PART 1
- Ghee -- 2 tbsp
- Ginger -- 1/2 tsp
- Garlic -- 3/4 tsp
- Green Chilli -- 2 to 3 (or can use regular red chilli/hot sauce)
- Cilantro (Coriander ) -- 2 tbsp (dried works)
##### Ingredients PART 2
- Cauliflower flowerettes -- 1/2 cup
- Frozen Peas -- 1/4 th cup
- Potatoes (Peeled) -- 1/2 cup (Cut into cubes) (i used sweet potatoes, which are wonderful!)
- Carrots -- 1/3 cup (Peeled and cut into strips OR shreaded)
- Beans -- 1/3 cup ( Cut into strips) * (I don't add these because I didn't know what to use. Just use extra peas) *
##### Ingredients PART 3
- Turmeric Powder -- 1/2 tsp
- Cummin Powder -- 1/2 tsp
- Red Chilli Powder -- 1/2 tsp
- Garam masala --1/2 tsp
- Tomato Puree -- 1/2 cup * (I don't use this because I don't like tomato)
- Curd (beaten) -- 1/2 cup (Using heavy/thick yogurt)
- Pineapple cubes -- 1/2 cup
- Cashewnuts and Almonds (Sliced) -- 1 tbsp each
- Paneer -- 10 to 12 half inch cubes
- Milk -- as needed
- Oil -- as needed to fry paneer (i use corn oil)
#### Directions
1. Grind ginger, garlic, cilantro and green chilli (add a little with water as needed)
2. Deep fry paneer in oil until golden brown. This requires a lot of attention to keep cheese from melting.
3. Take 2 tbsp of oil or ghee in a pan and add the ground paste.
4. Stir fry, sprinkling a little milk from time to time.
5. Add all the vegetables, salt, garam masala, turmeric, cummin & red chilli powder.
6. Stir fry and add tomato puree and little water to cook the vegetables.
7. Mix and cook until the vegetables are almost done. Now, add the curd.
8. Add Paneer.
9. Mix (blend if desired) pineapple, cashews and almonds and add.
10. Simmer for about 3 minutes. Serve hot in metal bowl.
Pineapple margarita
- 1 lime
- 1/2 cup pineapple
- 1/4 cup lemon
- 1/4 cup powered sugar
- 2 cups ice
- pinch salt
- 1 cup tequilla
- 1 cup tripple sec
BLEND. DRINK.
Sunny summer squash soup (Vitamix)
- *I like this soup blended smoother than my hand blender can get it.*
- Preparation time: 5 minute(s) | Cooking time: 45 minute(s)
#### Ingredients
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 small hot pepper, seeds removed and chopped
- 2 ribs celery, strings removed and chopped
- 2 medium (12-14 ounces) gold potatoes, peeled and cut into small dice
- 1 1/2 pounds small yellow squash, chopped (or young zucchini)
- 1 pinch white pepper
- 4 cups vegetable broth
- 1 teaspoon oregano
- 1/2 teaspoon turmeric (optional, for color)
- 2 tablespoons nutritional yeast (optional)
- 1 tablespoon tahini (optional)
- salt and white pepper, to taste (optional)
- Garnish: slivers of red bell pepper
#### Instructions
1. Heat a large non-stick or enamel-coated pot over medium-high heat. Add the onion, reduce the heat to medium, and cook, covered but stirring every minute or so, until it begins to brown, about 5 minutes (add a little water if it tends to stick). Add the garlic and hot pepper and cook for another minute.
2. Add all remaining ingredients except the optional ones. Cover and cook until the potatoes are completely tender (they will mash if lightly pressed with a spoon), about 25-40 minutes.
3. Remove half of the soup and put it into a blender* and puree at high speed until completely smooth. (Be careful–hot liquids can erupt from your blender; I always remove the center cup from the lid and cover the opening with a kitchen towel.) Once it’s blended, pour the soup into another pot. Add the remaining soup to the blender, along with any optional ingredients you choose to use, and blend well. Add to the other half of the soup, and simmer for about 5 minutes. Ladle into bowls, garnish with slices of red bell pepper, and serve.
Neal's Jerk Chicken
#### Ingredients
| AMT | Item |
|----|----|
| 5-6 lbs | chicken |
| 2 peppers (or 2 tsp ground) - | scotch bonnet or habaneros w/ seeds |
| 1/2 cup l| emon or lime juice |
| 2 Tbsp | dark rum |
| ⅓ cup | brown sugar |
| 2 Tbsp | garlic |
| 1 | red onion, diced |
| 4 | green onion tops, diced |
| 1 Tbsp | thyme |
| 2 Tbsp | olive oil |
| 2 tsp | salt |
| 2 tsp freshly | ground black pepper |
| 4 tsp | ground allspice |
| 4 tsp | ground cinnamon |
| 4 tsp | ground nutmeg |
| 4 tsp | ground ginger |
| 2 tsp | molasses |
| 1 tsp | salt (pink or black preferred) |
Optional:
- Baked beans can
- Grill wood chips, soaked
- Long thermometer
#### Steps
1. Slice chicken into strips about the diameter of a hot dog.
2. Mix rest of the ingredients in large bowl and let marinate as long as possible up to 24 hours.
3. Heat grill to high. Prefer coals around the outside of the grill w/ center open.
4. If desired: Place baked beans can in the center of fire, filled with soaked wood chips.
5. Place strips on grill closely lined up.
6. Sear the outside of the chicken pieces.
7. Check to see the bottoms are not burned. Rotate the grill grate is necessary.
8. When the pieces are nicely cooked on the bottom, brush the remaining juice in the mix bowl on the top of the chicken and it turn it over.
9. The chicken is done cooking when it reaches at least 165 and the outside is grilled crisp to your liking
Banana Raisen Bread
from cooks.com; Makes 12 servings.
#### Ingredients
- 2 1/4 c. all-purpose flour
- 1 tbsp. double-acting baking powder
- 1/2 tsp. each salt & ground cinnamon
- 1/2 c. butter
- 1/2 c. granulated sugar
- 1 egg
- 3 very ripe bananas, peeled & mashed
- 3/4 c. raisins
#### Steps
1. Preheat oven to 350 degrees.
2. Spray 9 x 5 x 3 inch loaf pan with nonstick cooking spray. Set aside.
3. Sift together dry ingredients.
4. In large mixing bowl combine butter and sugar.
5. Using electric mixer, beat until creamy and light;
6. add vanilla and beat until thoroughly combined, but do not over beat as this will toughen bread.
7. Add sifted dry ingredients alternately with bananas, beating after each addition.
8. Stir in raisins and pour batter into sprayed pan.
9. Bake 50 minutes. Remove from heat and cool.
Fabulous Chicken Salad
- 1 roasted chicken picked off the bone or use 4 chicken breasts shredded
- 1 bag of Craisins
- 1 small package of pecans chopped
- 1 cup of grapes sliced (red seedless are best)
- 3 stalks of celery chopped very fine
- 1 small sweet onion chopped ( Maui or Vidalia) very fine
- 8 small sweet pickles chopped very fine
- 3 eggs hard boiled and chopped (the yolks set aside and mixed with mayo **OR NO MAYO**)
- 1/2 cup sweet pickle juice
- 1/4 cup miracle whip
Mix all ingredients together in large mixing bowl service with crackers, chips or on bed of lettuce greens.
Microwave Rice Cooker Rice Pudding
1. 2 c Rice in rice cooker
1. 2 c Water in rice cooker
1. 3 c Milk in rice cooker
1. COOK 12 minutes in microwave (or whatever would usually cook the rice most of the way)
1. 2 c Milk added to rice cooker
1. 1 egg in rice cooker
1. 1/4 c Brown Sugar in rice cooker
1. 1/4 c Sugar in rice cooker
1. 1/2 tsp Salt in rice cooker
1. STIR WELL
1. COOK 2.5 minutes with no lid
1. 1 c Milk in rice cooker (if needed because of dryness)
1. STIR WELL
1. COOK 2.5 minutes with no lid
1. IF rice not is well cooked, cook additional 2.5 and stir
1. 2 tsp Butter in rice cooker
1. 1 tsp heaping Cinnamon in rice cooker
1. STIR WELL
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