Guest guest Posted July 29, 2004 Report Share Posted July 29, 2004 Talking about smells and senses, I found this BBC site with several tests (don't take everything too serious) And of course, and one point there is the question hamburger or cheeseburger...I went for the kosher option, since there was no other choice. Found out what I always assumed...that I was born in the 20s.. http://www.bbc.co.uk/science/humanbody/tv/humansenses/ A few recipes to awaken your senses...its a personal choice of all the things I love to smell. In order not to fill your mailbox with a sudden swamp of messages, I have put them all into one posting. Gabriella Vanilla Shake One of the finest warm-day, between meal pick-me-ups! 4 to 5 organic frozen, ripe-bananas 1 vanilla bean stick (broken-up into pieces) 2 to 3 cups of purified water (or coconut water) Peel and slice ripe (spots on the outside skin) bananas into 1 inch cubes place in a container or re-usable zip-lock bag, and put into the freezer for 2 days (suggestion: to enjoy making this drink many times throughout the week, you may want to freeze a larger quantity). Place frozen cubes into blender, add water, vanilla bean stick pieces and blend. Note: you may have to add more water if using a blender. Consistency should be thick and creamy. Ginger Tea ½ teaspoon dried ginger (or 1 teaspoon fresh squeezed ginger juice) 1-teaspoon honey Stir ginger and honey into 1 cup of hot water. Mango Jalapeno Sauce Dice 1 pound of mangos and combine in a non-stick saucepan with 1-1/2 cups sugar, 3 ounces champagne vinegar, 2 tablespoons minced garlic, and 3 tablespoons diced red onion. Bring to a boil. Reduce heat and simmer 10 minutes. Add 4 jalapenos, seeded and sliced, and 1/2-teaspoon salt. Serve sauce hot or cold. Cinnamon Cranraisin Bread (Bread machine) 1/4 cup warm water 1 egg, lightly beaten 1-tablespoon margarine 2 2/3 cups all-purpose flour 3 tablespoons dry milk powder 2 tablespoons white sugar 2 teaspoons ground cinnamon 1-teaspoon vanilla extract 1-teaspoon salt 1 1/2 teaspoons active dry yeast 1/2 cup sweetened dried cranberries Place warm water, egg, butter or margarine, flour, powdered milk, sugar, cinnamon, vanilla, salt, and yeast into the bread machine in the order suggested by the manufacturer. Start the machine. After the first rise, add the cranraisins. Continue baking Fried Cinnamon Strips 1/2-cup brown sugar 1-teaspoon ground cinnamon 1/4-teaspoon ground nutmeg 10 (8 inch) flour tortillas 3 cups oil for frying Combine sugar, cinnamon and nutmeg in a large re-sealable plastic bag. Seal and toss to mix. Heat oil in deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown. Drain on paper towels. While still warm, place fried tortillas in bag and shake to coat with sugar mixture. Serve at once or store in an airtight container. Beets with Onion and Cumin 2 tablespoons canola oil 1 small onion, chopped 1 clove garlic, minced 1 1/2 teaspoons cumin seed 2 tablespoons all-purpose flour 5 medium beets, peeled and quartered 2 tomatoes - peeled, seeded and chopped 1 1/2 cups water 1-teaspoon salt Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more. Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow simmering 30 to 45 minutes, until beets are tender. Curried Cumin Potatoes 2 pounds new potatoes cut into 1/4 inch thick pieces 2 tablespoons olive oil 2 tablespoons cumin seed 2 teaspoons ground turmeric 2 teaspoons curry powder 2 teaspoons coarse sea salt 1 teaspoon ground black pepper 3 tablespoons chopped fresh cilantro (optional!) Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm. Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper (and fresh cilantro), and serve hot. Fijian Dhal Soup 4 cups vegetable water 2 cups dry lentils 1/2-teaspoon fenugreek seeds 1/2 teaspoon mustard seed 10 cups vegetable stock 2 tablespoons olive oil 6 cloves garlic, chopped 2 cups chopped onion 1/2 teaspoon crushed dried chilli pepper 4 carrots, chopped 3 large stalks celery, chopped 1-teaspoon salt 1/2-teaspoon ground turmeric 1-teaspoon curry powder 3 tablespoons soy sauce In a medium size stockpot add 4 cups water, dhal peas, fenugreek seeds, mustard seeds and soak for about 1 hour. When softened, drain and rinse well. In a large stockpot, add 10 cups vegetable stock and drained dhal pea mixture and bring to a boil. Reduce heat and simmer for about 1/2 hour or until peas are soft. In a saute pan, add olive oil, garlic and onions and cook until lightly browned. Add onion mixture, crushed chilli pepper, carrots and celery to large stockpot. Cook for 15 minutes or until carrots are tender. Puree soup in batches in a blender or food processor. Return to stockpot and add salt, turmeric, curry powder and soy sauce. Simmer for another 5 minutes and then serve Garlic Pasta Pasta of your choice 2 tbsp olive oil 4 - 10 garlic cloves, 1 small onion Salt and pepper Chilli flakes Fresh basil leaves Cook the pasta al dente Meanwhile warm the olive oil in large pot, add the onions and the garlic, and cook on low heat for 10 minutes. Drain the pasta; add salt, pepper and chilli flakes to the onion -garlic mixture and toss to coat noodles from all sites. Serve with fresh basil leaves. Olive and Garlic Bread 4 cups all-purpose flour 1/2-cup warm water (110 degrees F/45 degrees C) 1 tablespoon white sugar 1-tablespoon active dry yeast 1 tablespoon non-iodised salt 3/4-cup warm water (110 degrees F/45 degrees C) 3 tablespoons olive oil 5 cloves garlic, minced 1/2 cup seedless Kalamata olives, chopped 1-tablespoon cornmeal In a medium bowl, dissolve sugar in 1/2-cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place. Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven. Place flour in bowl of food processor. Add salt and pulse for a few seconds. Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4-cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water. Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap. Let rise for 1/2 hour in a warm place. In a small bowl, combine minced garlic and chopped olives. Set aside. Once dough has raised transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape. Sprinkle cornmeal onto greased baking sheet and place loaf on top. Turn oven to 150 degrees F (65 degrees C) for 2 minutes and then turn off. Let dough rise in warm oven for 1/2 hour, or until light and puffy. Remove loaf and increase oven temperature to 350 degrees F (175 degrees C). Bake bread at 350 degrees F (175 degrees C) for 30 minutes or until loaf sounds hollow when tapped. Remove from oven and cool on a wire rack. Papaya Boats 1-cup fat-free plain yoghurt 1/4-cup walnuts 1/4-cup raisins 1 cup chopped fresh strawberries 2 medium papayas cut in half lengthwise and seeded 2 tablespoons honey In a bowl, mix the yoghurt, walnuts, and raisins. Fold in the strawberries. Spoon the mixture into the centres of the papaya halves. Drizzle with honey to serve. Green Papaya Salad 3 cloves garlic, peeled 3 fresh green chilli peppers 6 green beans cut into 1-inch pieces 1 large unripe papaya, peeled and cut into thin strips 1 tomato, halved and seeded 2 tablespoons vegetarian Worcester sauce 2 tablespoons lime juice 1-teaspoon brown sugar 2 tablespoons finely chopped unsalted, dry-roasted peanuts In a blender or food processor, coarsely chop the garlic, chilli peppers, and green beans. Mix in the papaya, and process into small chunks. Mix in the tomato, Worcester sauce, limejuice, and sugar. Process the mixture until soft and slightly chunky. Transfer to a medium bowl. Stir in the peanuts. Cover, and refrigerate until serving Pear-Ginger Sorbet 1 (15 ounce) can pears in heavy syrup 1/2 teaspoon minced gingerroot Place unopened can of fruit in freezer until solid (approx. 24 hours; can may bulge slightly). Submerge unopened frozen can in very hot tap water for 1 minute. Open can and pour any thawed syrup into food processor bowl. Remove frozen fruit from can; carefully cut into 8 chunks. Place frozen fruit chunks into food processor; add flavouring. Process until smooth, scraping blade as needed. Serve immediately or spoon into freezer container and freeze until ready to serve. Notes: Not recommended for blenders or mini food processors. To double recipe, process in two separate batches. For firmer sorbet, freeze 1 to 2 hours before serving. Pineapple, Lime, and Ginger Soup 1 tablespoon minced fresh ginger root 1-teaspoon ground cumin 1 minced hot green chilli peppers 2 cups water 1 cup crushed pineapple 1 tomato, diced (optional) 1 1/2 teaspoons salt 1-tablespoon fresh cilantro leaves 2 limes, juiced 1-tablespoon vegetable oil 1 1/2 teaspoons cumin seeds Use a blender to grind the ginger, 1 teaspoon cumin, and green chilli peppers. In a medium saucepan, add 1-cup water, pineapple, tomato, and salt. Place over a low heat. When the pineapple and water have come to boil, add the ground mixture. Raise and lower the heat to bring to a boil several times. Add the remaining water, and bring to a boil again. Add cilantro, and remove from heat. Mix in limejuice. In a small pan, heat oil over medium heat, and add the remaining cumin seeds. Fry until golden, and add to the soup as a garnish. Ginger Salad Dressing 1-cup olive oil 1/4-cup soy sauce 1 lemon, juiced 3 cloves garlic, minced 3 tablespoons minced fresh ginger root 1 teaspoon prepared Dijon-style mustard 2 teaspoons honey Ground black pepper to taste In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving. Perfect accompaniment to a fresh spinach salad Basil and Sun-dried Tomato Bread (Breadmachine) 2 1/4 teaspoons active dry yeast 3 cups bread flour 3 tablespoons wheat bran 1/3-cup quinoa 3 tablespoons instant powdered milk 1 tablespoon dried basil 1/3 cup chopped sun-dried tomatoes 1-teaspoon salt 1 1/4 cups water 1 cup boiling water to cover In a small bowl, pour boiling water over sun-dried tomato halves to cover. Soak for 10 minutes, drain, and cool to room temperature. With scissors, snip into 1/4 inch pieces. Place all ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select the Basic or White Bread cycle, and Start. Aromatic Basmati Rice 1 1/2 cups basmati rice 2 " piece of cinnamon 2 whole cloves 2 green cardamom pods, slightly crushed In a bowl or shallow dish, wash the rice with cold water until it runs clear. Cover with water and soak for 30 minutes. Using a sieve, drain the rice thoroughly, and put into a thick-sided pot with 2 cups cold water. Add the spices, stir the rice mixture and bring to a boil over high heat. Immediately reduce heat to very low, cover and simmer for 25 minutes. Remove from heat and let stand for 5 minutes. Gently fluff with a fork, removing the whole spices, and serve. Serves 4 to 6. Anise Biscotti I love this Sephardic recipe a lot! Anise seeds are one more of these things you either love or hate. Cups all-purpose flour 1 Cup sugar 1 Tablespoon anise seeds, crushed 1 Teaspoon baking powder 1/2 Teaspoon baking soda 1/4 Teaspoon salt 3 egg equivalents (commercial replacer, 6 whites, etc) 2 Tablespoons grated fresh lemon zest (or 1 Tbsp dry) 1 Tablespoon fresh lemon juice Preheat oven to 325 degrees F. Coat baking sheet with non-stick spray or parchment. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients. Mix well. Working on a floured surface, shape dough into two logs, each about 14 inches long and 1-1/2 inches thick. Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch. Transfer the logs to the rack to cool. Reduce oven temperature to 300 degrees F. Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion. Stand the slices on their sides on the baking sheet and return to the oven. Bake for 40 minutes. Remove from oven and cool completely before storing. Biscotti will crisp as they cool. Store, in an airtight container, up to one month. Makes about 4 dozen biscotti. Mushrooms with Tarragon Tarragon is a lovely herb that blends in perfectly with leeks, zucchinis and mushrooms. 1 lb Mushrooms 1 Clove garlic 1 tsp Oil 1 tbsp tarragon 1/2 tsp soy sauce Saute mushrooms & garlic in oil until soft. Stir in the remaining ingredients & serve with fresh, homemade bread. Coconut Chutney 1/2 freshly grated coconut Chana daal - 4 tablespoons Red chillies - 4 Green chillies - 3 Asafoetida - 1/4 teaspoon Vegetable oil - 2 tablespoons Tamarind - soaked in warm water and crushed well, decant Coarsely chopped coriander leaves - 1/2 cup Salt - 1 - 1 1/2 teaspoons or to taste Black Mustard seeds - 1/4 teaspoon Heat oil in frying pan and lower heat; fry the following for 10 minutes: Asafoetida Chana Daal Red Chillies Green Chillies Place the above into an osterizer and grind the above into a coarse mixture with Tamarind water. Add freshly grated coconut into the above mixture and grind. Grind into coarse mixture with little more of tamarind water, if needed. Do not grind smooth, just enough to get the above together. Add coriander leaves and grind couple of rounds. Pour into clean dish and add popped mustard seeds and salt to taste (about 1 - 1 1/2 teaspoons) Mix well with spoon and serve with Idli, Dosa or Masala Vadai. MINT PESTO 3 cups fresh mint (spearmint is a good choice) leaves, washed and dried 4 garlic cloves 1/2-cup pine nuts Juice of 1 lemon Salt and freshly ground black pepper, to taste 1-cup olive oil 3/4 cup freshly grated Parmesan Combine mint, garlic and pine nuts in the work bowl of a food processor. Blend to a fine paste, scraping down the sides of the bowl as necessary. Add lemon juice, salt, pepper, and cheese. With machine running, pour oil through feed tube in a slow, steady stream. Process until smooth. Makes about 2 cups. Mashed Potatoes with Rosemary and Leeks 2 pounds potatoes, unpeeled 4 tablespoons non-fat sour cream 2 tablespoons non-fat milk 1 tablespoon chopped rosemary or 1 teaspoon dried rosemary 1 tablespoon chopped garlic 1 small leek, white part only, coarsely chopped Salt and white pepper 2 tablespoons white wine or vegetable broth Cut potatoes into quarters and cook in boiling water for 15 to 20 minutes or until tender. Drain and place in an oven at 300 degrees F. just to lightly dry them out. Spray a small saucepan with non-stick cooking spray, and cook the leek and garlic until lightly brown. Add the rosemary and continue to cook two more minutes. Add wine or vegetable broth. Mix all ingredients, except sour cream and milk, using an electric mixer on low speed. Slowly add milk and then sour cream and season with salt and white pepper. ALL-NEW Messenger - all new features - even more fun! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2004 Report Share Posted August 7, 2004 Can you find out how many cups of flour are needed for this recipe-- Thanks so much Lois in Waterloo. Gabriella Kapsaski <gabriella_kapsaski wrote: http://www.bbc.co.uk/science/humanbody/tv/humansenses/ Anise Biscotti I love this Sephardic recipe a lot! Anise seeds are one more of these things you either love or hate. <<< Cups all-purpose flour 1 Cup sugar 1 Tablespoon anise seeds, crushed 1 Teaspoon baking powder 1/2 Teaspoon baking soda 1/4 Teaspoon salt 3 egg equivalents (commercial replacer, 6 whites, etc) 2 Tablespoons grated fresh lemon zest (or 1 Tbsp dry) 1 Tablespoon fresh lemon juice >>> Post your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2004 Report Share Posted August 12, 2004 Sorry, Lois, the number disappeared by mistake. It is " 2 Cups all-purpose flour " . Gabriella , Lois Plotnik <ketzela36> wrote: > Can you find out how many cups of flour are needed for this recipe-- Quote Link to comment Share on other sites More sharing options...
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