Foods Recipes

16 sm Artichokes, or

6 md Artichokes

2 To 2 1/2 pounds young fava

-beans, shelled 1/2 c Olive oil

6 Garlic cloves, peeled,

-minced 2 tb Chopped fresh winter savory

2 tb Chopped fresh thyme

1/2 ts Salt

1/2 ts Freshly ground black pepper

At no other time of year can this dish be replicated successfully++- it epitomizes the tastes of late spring in Provence. Straight from the garden or the open market come either the small, violet artichokes or burgeoning green ones, along with pods of favas barely swollen with soft, tender beans. Winter savory, which grows wild on the hillsides, has just put forth its new spring flush and is full of resinous flavor. Serve with the freshest, crustiest bread possible for sopping up the juices. Prepare artichokes (see below), then cut small ones in half, larger ones into quarters or sixths; pat dry. Remove the skins from the shelled favas. Heat the olive oil in a saucepan over medium high heat. Add garlic and artichoke pieces; saute, stirring frequently, for 4 or 5 minutes. Add the fava beans and continue to cook, stirring often, for 10 minutes. The artichokes will begin to change color to a deep olive green, but the favas will stay bright green. Add the winter savory, thyme, salt and pepper. Stir well, reduce heat to very low, cover, and simmer until the artichokes are tender, about 15 to 20 minutes. Serves 4 to 6. PER SERVING: 275 calories, 7 g protein, 24 g carbohydrate, 19 g fat (3 g saturated), 0 mg cholesterol, 263 mg sodium, 9 g fiber. GENERAL PREPARATION OF ARTICHOKES: Using kitchen shears, cut off the tops (with their sharp spikes) of the side and bottom leaves. Trim the base of the artichoke. Using a large, sharp chef's knife, cut off the top inch of the artichoke. Unless you are going to stuff the artichoke, cut it in half lengthwise. With the edge of a small sharp spoon or with a small, sharp knife, scoop out the exposed thistle. If you are going to stuff it, however, do not cut in half; carefully scoop out the center leaves along with the thistle. Put the fresh-trimmed artichokes in acidulated water until ready to proceed with recipe. From the San Francisco Chronicle, 4/21/93. Posted by Stephen Ceideberg; May 11 1993.

1 1/3 cups small red beans (I'm sure red kidney beans would be fine) 1 onion, peeled 1 carrot, peeled and coarsely chopped 1 celery stalk and coarsely chopped 5 pitted dried prunes 1/4 cup balsamic vinegar 2 t tamarind concentrate 1 t Chinese chili and garlic paste 3/4 t coriander seeds 1/4 t fenugreek 1/4 cup chopped fresh cilantro Red onion rings for garnish

If not using a pressure cooker, soak beans overnight and drain. Combine onion, celery, carrots, and beans in a soup pot. Add enough water to cover beans by 3 inches. Bring to a boil, reduce heat, and simmer till beans are tender but not mushy, approximately 55 minutes.

If using a pressure cooker and non-soaked beans, bring beans and 4 cups of water to high pressure for 1 minutes, remove from heat and let sit for 10 minutes. Open, drain beans. Return beans to pressure cooker, add onions, celery, carrot, and 4 cups fressh water. Bring to high pressure for 15 minutes. Turn off heat, bring pot to sink and run under cold water to reduce pressure. Open and check beans to see if they are fully cooked. If not, simmer uncovered until done.

Drain beans and remove onion, celery, and carrot.

Meanwhile, combine prunes and balsamic vinegar in nonreactive pan and simmer for 15 minutes (don't boil hard). Remove prunes and chop finely. Add prunes back to vinegar. Add tamarind concentrate and chili-garlic paste to prune-vinegar mixture.

If working from whole fenugreek, grind in coffee grinder to powder. Lightly grind coriander seeds. Add both to vinegar mixture. Mix well.

Combine beans and vinegar mixture. Chill for 2 hours. When ready to serve, mix in 1/4 cup cilantro and top with sliced red onion.

Source:Please to the Table

NOTES: The official title to this recipe is "Red Beans with Tamarind and Balsamic Vinegar", but I call it "You've Got To Be Kidding Beans".

Here 'tis. I give pressure cooker instructions (what I did, although given it's meant as a cold salad, overnight soaking + slow simmering would help preserve the skins and make it more presentable) as well as the original directions.

1 md Onion, diced

5 Cloves garlic, minced

5 Patty pan squash, sliced

2 md Zucchini, sliced

1 Potato, cubed (note that one

Cubed equals one 6 Roma tomatoes, halved

1 cn Garbanzo beans, drained

1/4 c Brown lentils

2 T Brown miso paste

1 T Each marjoram, rosemary,

Oregano Black pepper to taste 1 T Olive oil

5 c Water

x (optional) splash of white Wine or sake Saute the onion and garlic in a bit of olive oil until the onion turns translucent. Add the tomatoes and saute for a few minutes; add the patty pan and zucchini squash, saute for another few minutes. Add the water and bring to a boil; add the miso paste and garbanzo beans, reduce heat, simmer for about 10 minutes. Add the lentils, potatoes, and spices, simmer for another 20-30 minutes until the lentils are done. For a stronger flavor, add about 2 cups of broccoli florets. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1 lb Ground Beef

1 lb Ground Pork

1 lb Steak

1 x Bell Pepper

3 x Medium Onions

1 x Bunch Green Onions

3 x Celery Stalks

2 cn Kidney Beans

Jalapeno Peppers to taste 1 t Tobasco

2 oz Chili Powder

1/4 ts Cayenne Pepper

1 t Cumin

Garlic to taste 1 d Paprika

Sage and Oregano 1 cn Canadian Beer

1 x Shot of Tequila

16 oz Can of Tomatoes, blended

1 sm Can of Tomato Paste

1) Saute onions in butter. Add chopped pepper, celery

and green onions. Add peppers, spices, tomatoes and tomato paste. Add beer and tequila. 2) Brown meat in olive oil and add to the mixture. Cut

the steak into small pieces and brown. DON'T USE THE FAT. 3) Stir it up and let it cook. Don't use a lid. It

usually takes 2 hours or more. 4) Wait until it's almost done to put the final

adjustment on the spices. Add the beans about 1 hour before it is done. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120

1/2 c Toor daal

-OR- mung beans or lentils 1 1/2 c Water

1/2 tb Vegetable oil

1 ts Cumin seeds

1/8 ts Asafetida or "hing" (opt.)

1 sm Dry, whole red chili

1 ts Salt

3/4 ts Fresh green serrano chilies

- (minced) 2 ts Brown sugar or honey (opt.)

1/2 ts Turmeric powder

2 tb Tomatoes, chopped

1 tb Fresh cilantro, chopped

- (optional) 1 tb Yogurt; -OR-

1/2 ts Lemon or lime juice

'Daal' refers to a variety of lentils, peas and beans that are used to make soups and stews also known as 'daal'. This recipe calls for 'toor daal', split yellow pigeon peas, but you can substitute mung beans or red lentils. Vaghar, the method used here to saute spices in oil is a basic Gujarati cooking technique used in making most dishes. DIRECTIONS: =========== Cover daal with water and soak 30 minutes. If using a pressure cooker, reduce soaking time to 10 minutes. Discard soaking water in a large saucepan or pressure cooker. Cook 50 minutes by conventional method or 15 minutes in a pressure cooker. If using red lentils, cook 30 minutes by conventional method or 10 minutes in pressure cooker. For a souplike consistency, add 1/4 to 1/2 cup more water if needed. Puree daal with a handheld electric blender or in a food processor. Heat oil in a small skillet over medium heat. Add cumin seeds and asafetida. Cook until cumin seeds turn golden brown, about 1 minute. Add to the daal and bring to a boil. Stir in chilies, salt, sugar, turmeric and tomatoes. Lower heat and simmer uncovered 5 minutes. Remove daal from heat. Stir in cilantro and yogurt or lemon juice and serve immediately. Makes 3 to 4 servings Calories per serving: 116 Grams of fat: 2 % Fat calories: 16 Cholesterol: 0 mg Grams of fiber: 2.5 Source: Delicious! April 1994 Typed for you by Karen Mintzias