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Indian

Sprouted Mung Bean Sauce

7/28/2009 meps 0

3 T chickpea flour 1-1/2 C water 2 C yogurt, stirred until smooth 1 t salt 1 sugar 1/2 t turmeric 1 t ground coriander 1/4 t fenugreek seeds 1 C sprouted mung beans 1-1/2 […]

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Mexican

Ancho Chile Salsa

1/29/2008 meps 0

5 dried ancho chiles, stemmed and seeded 5 sun-dried tomatoes (not the oil-packed kind) 1 C dark brewed coffee 3 oz pitted prunes 2 T toasted slivered almonds 1 chipotle chile in adobo 1 T […]

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Sauces

Poblano Pesto

1/29/2008 meps 0

3/4 C pepitas (pumpkin seeds) 1/4 C high-heat cooking oil 5 poblano chiles 1 C cilantro leaves 1 T virgin olive oil 2 T lime juice 1/2 t salt Toast the pumpkin seeds and let […]

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Appetizers

Ideas for some exotic salsas

1/29/2008 meps 0

These are just ideas to spark the imagination, no measurements or instructions. Some were inspired by Mark Miller’s Great Salsa Book. Mango Ginger Lime Cayenne Seared pineapple Red bell pepper Chipotle Orange juice Lime juice […]

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Desserts

Roasted banana condiment

1/29/2008 meps 0

4 bananas 1 t dark rum 1 t vanilla 1 t maple syrup 1/2 t brown sugar 1/2 C nuts, finely chopped (macadamia nuts, almonds, or hazelnuts recommended) Preheat oven to 350 F. Roast bananas […]

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Salads

Banana, tamarind, and mint salsa

1/29/2008 meps 0

4 bananas, peeled and finely chopped 1/4 C tamarind paste 2 T seeded and minced red pepper 1 T fresh mint, minced 1 T brown sugar 1 T fresh lime juice Combine all ingredients. This […]

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Sauces

Stovetop roasted garlic

1/29/2008 meps 0

There are many recipes that call for roasted garlic, but this is the first time I’ve found someone who says you can do it on the stovetop. The instructions are from The Great Salsa Book, […]

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Sauces

Roasted coconut topping

1/29/2008 meps 0

┬áVery hot! 1 C dried unsweetened coconut 1 T sugar 2 T peanut oil 2 cloves garlic, sliced 5 oz shallots, peeled and sliced 1 T pure red chile powder (New Mexican red) 1-1/2 t […]

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Asian

Kim chee relish

1/29/2008 meps 0

4 C chopped bok choy or Napa cabbage 4 C water 2 T salt Bring the water and salt to a boil drop in the greens. Cook for 30 seconds and drain well in a […]

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Sauces

Fondue recipe from occupied France

11/4/2007 meps 1

From Horned Pigeon, by George Millar, published 1953. The book tells the story of Millar’s World War II capture in North Africa and imprisonment in Italy and Germany. In 1943, he escaped from the Germans […]