Guest guest Posted July 26, 1999 Report Share Posted July 26, 1999 More recipes from Jump Up and Kiss Me which was our cookbook of the week awhile back. Brown Rice Salad With Black Beans And Corn Carrots with Jalapenos and Ginger Chipotle Antipasto Curried Vegetable Stew With Tamarind & Coconut Milk * Exported from MasterCook * Brown Rice Salad With Black Beans And Corn Recipe By : Jump Up and Kiss Me, by Thompson, page 206 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Rice Salads, Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup black turtle beans picked over and washed 1 small yellow onion -- cut in half 1 bay leaf 1 chipotle chile Salt -- to taste 1/2 cup finely diced red onion 2 cloves garlic -- finely chopped 3 tablespoons red wine vinegar 3 jalapeno peppers -- up to 4 roasted and peeled and seeded and finely diced 1 1/2 teaspoons toasted cumin seed 1 cup uncooked long-grain brown rice 1 tablespoon vegetable oil 1/2 teaspoon turmeric Freshly ground black pepper to taste 2 cups fresh corn kernels -- (4 to 5 ears) 1/2 cup chopped fresh cilantro 2 scallions shredded -- up to 3 (about 1/2 cup) 1 large tomato -- cut in half seeded and diced Serves 6 to 8 This hearty salad is good by itself or as an accompaniment to a grill menu, served with a hunk of watermelon on the side. Remember to allow time for soaking the beans overnight. Rinse the beans and soak in cold water to cover overnight. Drain the beans and cover with 1 quart fresh water. Add the onion, bay leaf, and chipotle. Bring to a boil over high heat, then reduce the heat to low and simmer gently for 1 1/2 hours, or until the beans are very tender. Add salt. Remove the chile and discard. Cover the red onion with boiling water and set aside for 2 minutes. Dram and mix with the garlic, vinegar, jalapenos, and cumin. Drain the beans and add the marinade. Cook the rice in 2 cups boiling salted water for 40 to 45 minutes until tender. Drain and immediately mix with the oil and turmeric. Add the pepper to taste. When cool, mix in the beans and corn. Fold in the cilantro, scallions, and diced tomatoes, and taste for seasoning. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrots with Jalapenos and Ginger Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 236 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 2 teaspoons yellow mustard seed 2 tablespoons gingerroot -- finely shredded 4 jalapenos -- (about 4 tablespoon seeded and thinly sliced crosswise 4 cups carrots -- (about 1 pound) peeled and shredded sweet carrots 2 tablespoons freshly squeezed lime juice OR apple cider vinegar 1 teaspoon brown sugar 1/2 teaspoon salt 2 tablespoons shredded fresh mint -- up to 3 OR chopped fresh cilantro 2 cups nonfat plain yogurt -- (optional) Serves 4 to 6 Be sure to use sweet, flavorful carrots for this simple salad. As a variation, add 2 cups of nonfat yogurt before serving to make a creamy, Indian-style dish to accompany a curry dinner. Heat the oil in a large skillet over medium-high heat until it is very hot. Remove the pan from the heat, add the mustard, and cover to prevent the seeds from popping out of the skillet. Shake the pan gently over the heat until the popping subsides, about 10 seconds. Uncover the pan and add the ginger and the chiles. Cook, stirring for about 1 minute until the chiles soften. Stir in the carrots and continue to cook, stirring frequently, until the carrots turn bright orange and are slightly softened. Stir in the lime juice, sugar, and salt and cook for another minute. Stir in the mint, and remove the pan from the heat. Taste and season as desired with more salt, lime juice, and mint. Serve cool, but not cold. - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Chipotle Antipasto Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 45 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers And Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 chipotle chiles -- softened in water drained and finely chopped 2 tablespoons garlic -- minced 2 yellow onions -- minced 1/2 cup cilantro -- loosely packed chopped fresh 2 ounces anchovy filets -- (optional) 1/4 cup olive oil POSTER'S WARNING: recipe includes anchovies. Blend all ingredients in a food processor until texture is smooth. Makes 1 cup. This is versatile recipe and can be used in many ways. As a dip, or mixed in with your favorite salad dressing...or tossing it with roasted red peppers...or as a filing for stuffed bread...or serving it as a topping on focaccia or pizza (along with grilled tomatoes and caramelized onions)...or spreading it on thick chewy whole grain bread with layers of avocado, fresh tomatoes and sprouts. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Vegetable Stew With Tamarind & Coconut Milk Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 90 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **TAMARIND PUREE** 3 ounces tamarind pulp -- seedless 1 cup water -- boiling **CURRY** 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground fenugreek seed 1/2 teaspoon ground turmeric 1/2 teaspoon ground black pepper 1/2 teaspoon cinnamon 2 whole star anise OR a dash of fennel seed 3 tablespoons vegetable oil -- finely chopped 1 large yellow onion sliced lengthwise into 1/8 " slices -- (about 1 1/4 cups) 2 teaspoons finely chopped gingerroot 3 cloves garlic -- chopped 6 whole red Thai chiles stemmed and thinly sliced crosswise 1 large red bell pepper -- seeded cut into 1-inch thick slices 3 cups bite-sized cauliflower florets 4 ounces portobellos or shiitakes mushrooms -- sliced 1/4 " thick OR other flavorful fresh mushrooms 1/2 teaspoon salt -- or more to taste 14 ounces coconut milk 1 cup water 1 1/2 cups cooked garbanzo beans or yellow lentils OR channa dal 2 cups snow peas or sugar snap peas -- fresh or frozen 3 tablespoons chopped cilantro -- up to 4 Place the tamarind in a bowl and cover with boiling water. Crush with a fork and set aside to soften for 1 to 2 hours, breaking up the pulp occasionally. Put through a sieve, using a spoon or spatula to push through the pulp. Discard the fibrous material in the sieve. Measure 1/3 cup of tamarind puree and set aside. Combine the spices in a small bowl and set aside. Heat the oil over medium heat in a heavy 4 quart pot with tight fitting lid. When it is hot, add the onion, ginger, garlic, and chiles, and cook, stirring, until the onion is softened, about 5 minutes. Add the spices and cook stirring until fragrant, about 3 minutes. Add the red bell pepper, cauliflower, and mushrooms, and sprinkle with salt. Stir the spices, and continue to cook, stirring, for 5 minutes. Increase the heat to high, and add the tamarind puree, coconut milk, and water to the pan. Bring to a simmer, then reduce the heat and simmer gently for 20 minutes, stirring occasionally. Add the garbanzo beans and simmer for 10 minutes until the vegetables are just tender. Add the peas and simmer for 5 minutes until they are just tender. Remove the star anise. Add salt to taste and sprinkle with cilantro. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.