Let's Try This Again...

[Guest guest]

Here are the two recipes I meant to post in the last message. They are

from the Vegetarian Cooking For Everyone book - the book of the week:

 

* Exported from MasterCook

*

 

Lentil & Caramelized Onion Croquettes

 

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Beans/Legumes

 

Amount Measure Ingredient -- Preparation Method

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2 cups yellow onions -- chopped

2 tbsp olive oil, butter or a mixture

salt and freshly milled pepper

1 cup lentils -- sorted and rinsed

1/2 cup celery -- finely diced

1/2 cup carrot -- finely diced

2 cups soft bread crumbs

1 egg

vegetable oil -- for frying

 

In a medium skillet over low heat, cook the onion in the olive oil,

covered, for 20 minutes. Remove the lid and cook, stirring occasionally,

until they're browned, meltingly soft, and full of aroma, about 15

minutes. Season well with salt and pepper.

 

Meanwhile, combine the lentils, celery, carrots, and 1 tsp salt in a

saucepan. Add water to cover by 3 inches, bring to a boil, then reduce

the heat and simmer until the lentils are soft, about 30 minutes. Drain,

reserving the liquid for soup stock. Puree the lentils in a food

processor until smooth but still retaining a little texture. Add some of

the reserved broth if needed.

 

Mix the lentils with the onion and half the bread crumbs. Season well

with salt and pepper, then stir in the egg. Spread the mixture out on a

platter or tray to cool so that it will be easier to handle. Form the

mixture into 3 inch ovals or rounds 2-1/2 inches across. Spread the

remaining bread crumbs on a plate and roll the croquettes in them.

 

Preheat the oven to 200°F. Pour the oil into a skillet to the depth of

1/4 inch and place over medium-high heat. Fry the croquettes in batches

until golden brown on both sides, 5-8 minutes. Remove them to paper

towels to drain and put in the oven to keep warm. Finish frying the

others, then serve them all together.

 

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Serving Ideas : Ketchup or simple tomato sauce

 

 

* Exported from MasterCook *

 

Spicy Chickpeas with Ginger

 

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Beans/Legumes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tbsp mustard oil or vegetable oil

1 lg onion -- finely diced

1 bay leaf

3 cloves garlic -- minced

2 tbsp ginger -- grated

2 tsp ground coriander

2 tsp ground cumin

1/4 tsp ground cardamom

salt and freshly milled pepper

2 tomatoes -- peeled & diced

1 1/2 cups chickpea broth or water

3 cups cooked chickpeas -- or 2 cans, rinsed

Juice of 1/2 lemon

Garnishes:

little dish of diced onion

little dish of minced jalapeno

little dish of chopped cilantro

little dish of diced tomato

 

Heat the oil in a large skillet over medium heat. Add the onion and

cook, stirring frequently, until well browned, 12-15 minutes. Lower the

heat and add the bay leaf, garlic, ginger, spices, 1/2 tsp salt and

pepper, and the tomatoes. Cook for 5 minutes, then add the chickpea

broth and chickpeas. Simmer until the liquid is reduced toa saucelike

consistency. Taste for salt and season with lemon juice. Serve with the

garnishes or scatter them over the chickpeas.

 

Variations: Chickpeas with Harissa: Cooked chickpeas mixed with Harissa

- Tunisia's pungent red chile sauce, is a good spur-of-the-moment dish,

especially if you happen to keep harissa on hand. Warm cooked chickpeas

in a pan, stir in harissa to taste along with a little minced garlic and

some chopped parsley, season with a little salt, and serve.

 

Chickpeas with Garlic Mayonnaise: The warmth of the chickpeas make this

mixture enormously aromatic. Heat cooked chickpeas in a small pan, then

remove and stir in Garlic Mayonnaise, to coat lightly. Taste and season

with salt if needed and freshly milled pepper and toss with chopped

parsley or basil. The heat of the chickpeas will thin the mayonnaise to

a saucelike consistency. Serve as a warm salad or side dish.

 

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RisaG