Guest guest Posted October 11, 2002 Report Share Posted October 11, 2002 Sorry I didn't post anything yesterday. I was out of sorts and kind of busy. It was also my daughter's 12th b-day. Tonight she is having the dreaded sleep-over. I think they should call them wake-overs since they never get any sleep. *lol* Anne, that recipe for Kichadi sounds very interesting. You use mung beans, not mung sprouts, right? I don't know if I have ever used the beans before. Do they come dry like other beans? I don't know anything about this type of cooking, but I would love to learn. I don't even know what that ingredient " masala " (sp) is. *blush* Allison, thanks for the link to the Indian veggie group! *s* I would also like to have your recipe for artichoke lasagne if you have time to post it. You mentioned you had it for dinner this week, and it sounds yummy. TIA Pat, I would like your recipe for Greek white-bean soup as well. That sounds very good. I just love finding out what everyone serves for dinner at their house. I wish we all lived closer and could have a monthly pot-luck! *lol* I hope everyone has a pleasant day, and a fun weekend ahead. Cheers! ~ P_T ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2002 Report Share Posted October 11, 2002 On Fri, 11 Oct 2002 21:11:49 -0000, you wrote: >Pat, I would like your recipe for Greek white-bean soup as well. That sounds >very good. I just love finding out what everyone serves for dinner at their >house. I wish we all lived closer and could have a monthly pot-luck! *lol* > OK. It's pretty nice. I added some tamari which I think it needs. Stock would be better than the water called for here. This is from a cookbook called 'The Ultimate Pressure Cooker Cookbook' by Tom Lacalamita. I'm a big fan of pressure cookers and have two - both second generation cookers. One is a Fagor 4-qt cooker and the other is a Magefesa 6-qt cooker. You can see the Magefesa here: http://www.magefesausa.com This one's my favorite, the 6-qt is more useful for me. I mostly use the 4-qt for veggies. Anyway: I use them both a lot, I cook beans a lot in the 6-qt cooker. You could use a regular (non-pressure cooker) pot but you'd need to cook it a long time to get the beans done. Here's the recipe [my notes are in square brackets]. Pat ----------------- GREEK WHITE BEAN SOUP 2 cups white kidney beans (cannelini beans) 4 cups boiling water Rinse the beans. Place in a large heatproof bowl and cover with the boiling water. Cover the bowl with a plate and let sit for one hour. [i didn't do this. I soaked the beans overnight in cool water instead. Either way works.] 4 TBS olive oil 1 large onion, finely chopped [i used two] 2 cloves garlic, peeled and chopped [i used four] 2 large carrots, peeled and diced 4 stalks celery, diced 1-1/2 cups canned crushed tomatoes [i used a large can of 'fresh-cut' diced tomatoes and a little less water] 1 bay leaf 5 cups water [see note by tomatoes] salt and pepper to taste 4 TBS minced parsley [didn't have any] [i added a little tamari.] Heat the olive oil in the cooker over medium heat. Add the onion and other veggies and saute until the onion is golden. Add the tomatoes. Drain the soaked beans and add them. Add the water. Raise heat to high pressure, and then moderate the heat to hold at high pressure for about 15 minutes. Use a quick release method (cold water release method). Open the cooker. If beans are not tender, bring up to pressure again and cook an additional 2-3 minutes, then use the cold water release again. Add salt and pepper to taste, also parsley and a little tamari if you wish. -------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2002 Report Share Posted October 12, 2002 Patchouli, Mung beans are little and round and green. They are like little green bb's. I often found them in a bag in the oriental section of the grocery store. Masala(garam masala) is a mixture of ground spices. You can buy it at Indian grocery stores. Fortunately, I get my mother-in-law's very own special recipe that she hand grinds herself. It is very fresh and good. Indian food is good but marrying into an Indian family definitely has its difficulties. I am not so enamoured of the culture as the rest of you seem to be. Maybe all of your positive attitudes will rub off on me!!! Anne ~ P_T ~ <patchouli_troll wrote:Sorry I didn't post anything yesterday. I was out of sorts and kind of busy. It was also my daughter's 12th b-day. Tonight she is having the dreaded sleep-over. I think they should call them wake-overs since they never get any sleep. *lol* Anne, that recipe for Kichadi sounds very interesting. You use mung beans, not mung sprouts, right? I don't know if I have ever used the beans before. Do they come dry like other beans? I don't know anything about this type of cooking, but I would love to learn. I don't even know what that ingredient " masala " (sp) is. *blush* Allison, thanks for the link to the Indian veggie group! *s* I would also like to have your recipe for artichoke lasagne if you have time to post it. You mentioned you had it for dinner this week, and it sounds yummy. TIA Pat, I would like your recipe for Greek white-bean soup as well. That sounds very good. I just love finding out what everyone serves for dinner at their house. I wish we all lived closer and could have a monthly pot-luck! *lol* I hope everyone has a pleasant day, and a fun weekend ahead. Cheers! ~ P_T ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2002 Report Share Posted October 12, 2002 On Fri, 11 Oct 2002 23:56:39 -0700 (PDT), you wrote: > >Patchouli, >Mung beans are little and round and green. They are like little green bb's. I often found them in a bag in the oriental section of the grocery store. Masala(garam masala) is a mixture of ground spices. You can buy it at Indian grocery stores. Fortunately, I get my mother-in-law's very own special recipe that she hand grinds herself. It is very fresh and good. >Indian food is good but marrying into an Indian family definitely has its difficulties. I am not so enamoured of the culture as the rest of you seem to be. Maybe all of your positive attitudes will rub off on me!!! > I'm not enamored of the culture - just interested in the FOOD. I used to be married to a man from a very different culture than ours (Eritrea, formerly part of Ethiopia) and cross-cultural marriage sure does have its difficulties. So you have my sympathy. My husband now is English. Some cultural differences, but really not many and the ones that are there are fairly unimportant. The core values are the same. Pat -- Pat Meadows Books, books! Low prices. Music CDs too! http://www.wellsborocomputing.com/sales.html Quote Link to comment Share on other sites More sharing options...
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