Guest guest Posted November 20, 2006 Report Share Posted November 20, 2006 I'm looking for a simple recipe for a dressing . Does anyone have any recipes for a dressing made out of bread crumbs that I can serve on Thanksgiving Day or for a dish using curry? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2006 Report Share Posted November 21, 2006 I am a very lazy cook and prfer to use the trader joes curry simmer sauce or the pataks vindaloo. Alternatively, here is a nice curry: Curried Chick Peas and Tomatoes If you prefer a very mild curry, reduce or omit the cayenne. 1 onion (8 oz.), peeled and chopped 1 TB minced fresh ginger 2 cloves garlic, peeled and minced 1 TB vegetable oil 1 TB curry powder 1 tsp. cumin seeds 1/2 tsp. mustard seeds 1/4 tsp. cayenne pepper 2 cans (15-1/2 oz. ea.) chick peas/garbanzos, rinsed and drained 1 can (14-1/2 oz.) diced tomatoes, undrained Salt About 1 cup plain nonfat yogurt In a 10 to 12 inch frying pan over medium high heat, stir onion, ginger, and garlic in oil until onion just begins to brown, 5 to 8 minutes. Add curry powder, cumin seeds, mustard seeds, and cayenne and stir until fragrant, about 30 seconds. Add chick peas/garbanzos and tomatoes, including juice. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, to blend flavors, about 5 minutes. If mixture is thicker than desired, stir in a little water to thin. Add salt to taste. Spoon into serving dishes. Serve with yogurt on the side. Yield: 4 servings. admartin5 wrote: I'm looking for a simple recipe for a dressing . Does anyone have any recipes for a dressing made out of bread crumbs that I can serve on Thanksgiving Day or for a dish using curry? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2006 Report Share Posted November 22, 2006 Yum! - Thanks! - robin koloms Tuesday, November 21, 2006 5:33 AM Re: Curry and Dressing Recipe Suggestions Needed I am a very lazy cook and prfer to use the trader joes curry simmer sauce or the pataks vindaloo. Alternatively, here is a nice curry: Curried Chick Peas and Tomatoes If you prefer a very mild curry, reduce or omit the cayenne. 1 onion (8 oz.), peeled and chopped 1 TB minced fresh ginger 2 cloves garlic, peeled and minced 1 TB vegetable oil 1 TB curry powder 1 tsp. cumin seeds 1/2 tsp. mustard seeds 1/4 tsp. cayenne pepper 2 cans (15-1/2 oz. ea.) chick peas/garbanzos, rinsed and drained 1 can (14-1/2 oz.) diced tomatoes, undrained Salt About 1 cup plain nonfat yogurt In a 10 to 12 inch frying pan over medium high heat, stir onion, ginger, and garlic in oil until onion just begins to brown, 5 to 8 minutes. Add curry powder, cumin seeds, mustard seeds, and cayenne and stir until fragrant, about 30 seconds. Add chick peas/garbanzos and tomatoes, including juice. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, to blend flavors, about 5 minutes. If mixture is thicker than desired, stir in a little water to thin. Add salt to taste. Spoon into serving dishes. Serve with yogurt on the side. Yield: 4 servings. admartin5 wrote: I'm looking for a simple recipe for a dressing . Does anyone have any recipes for a dressing made out of bread crumbs that I can serve on Thanksgiving Day or for a dish using curry? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2006 Report Share Posted November 22, 2006 Hey everybody, I have a friend who is a fellow Cancer Project Cook. She lives in Alaska and runs the Alaska Vegetarian Society. They have a great website. There are fabulous holiday recipes and they have even done a podcast of her making a stuffed tofu roast!! It's really great! You can just follow the recipe for the stuffing if you don't want to make the whole roast. You can get to the recipes by clicking on " Recipes " on the bottom of the first page. http://www.alaskaveg.org/index.html Here is the recipe I'm planning to make in my crockpot to save some oven space (which is always a premium at holiday time): Vegetarian Stuffing Easy and healthy vegetarian stuffing for Thanksgiving or any time of the year. Cook in your Rival crockpot. 1 T margarine or vegetable oil 2 cups chopped celery 2 cups chopped onion 1/4 cup chopped parsley 2 (8 ounce) cans mushrooms, drained 12 cups stale bread, cut into cubes 1 tsp poultry seasoning 1 tsp dried thyme 1 1/2 tsp sage 1/2 tsp ground black pepper 1 1/2 tsp salt 1/2 tsp dried marjoram egg replacer for 4 eggs 4 cups vegetable broth In a large skillet over medium heat, melt the margarine. Saute the celery, onion, parsley and mushrooms until onions are soft. In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add egg replacer and enough broth to moisten. Lightly pack into Rival crockpot; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours. Makes 12 servings. Happy Veggie Thanksgiving! Tracy On Nov 19, 2006, at 9:50 PM, <admartin5 <admartin5 wrote: > I'm looking for a simple recipe for a dressing . Does anyone have > any recipes for a dressing made out of bread crumbs that I can > serve on Thanksgiving Day or for a dish using curry? Thanks! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2006 Report Share Posted November 23, 2006 Let me know if you'd like me to dig more out of my files... admartin5 wrote: Yum! - Thanks! - robin koloms Tuesday, November 21, 2006 5:33 AM Re: Curry and Dressing Recipe Suggestions Needed I am a very lazy cook and prfer to use the trader joes curry simmer sauce or the pataks vindaloo. Alternatively, here is a nice curry: Curried Chick Peas and Tomatoes If you prefer a very mild curry, reduce or omit the cayenne. 1 onion (8 oz.), peeled and chopped 1 TB minced fresh ginger 2 cloves garlic, peeled and minced 1 TB vegetable oil 1 TB curry powder 1 tsp. cumin seeds 1/2 tsp. mustard seeds 1/4 tsp. cayenne pepper 2 cans (15-1/2 oz. ea.) chick peas/garbanzos, rinsed and drained 1 can (14-1/2 oz.) diced tomatoes, undrained Salt About 1 cup plain nonfat yogurt In a 10 to 12 inch frying pan over medium high heat, stir onion, ginger, and garlic in oil until onion just begins to brown, 5 to 8 minutes. Add curry powder, cumin seeds, mustard seeds, and cayenne and stir until fragrant, about 30 seconds. Add chick peas/garbanzos and tomatoes, including juice. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, to blend flavors, about 5 minutes. If mixture is thicker than desired, stir in a little water to thin. Add salt to taste. Spoon into serving dishes. Serve with yogurt on the side. Yield: 4 servings. admartin5 wrote: I'm looking for a simple recipe for a dressing . Does anyone have any recipes for a dressing made out of bread crumbs that I can serve on Thanksgiving Day or for a dish using curry? Thanks! Quote Link to comment Share on other sites More sharing options...
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