salsa recipes

http://www.desertusa.com/lil/Southwestern-Salsas-lil.html?utm_source=Sept-2012+%234&utm_campaign=Sept+28+Newsletter&utm_medium=email

Jerk Sauce

http://www.food.com/recipe/authentic-jamaican-jerk-sauce-124184

http://www.wikihow.com/Make-Jamaican-Jerk-Seasoning

I tried the second one and it was okay, but perhaps the All spice had been on the shelf a bit too long.  I cut the sugar to just about a quarter cup and that was fine.  I wish I had used the molasses.  Also, I cut the number of peppers to three and that was more than enough, in fact, it may be a bit too hot for most eaters.  One pepper might have been smart to start.

red cabbage in chili

I ground up some cooked red cabbage with the meat grinder and it came out resembling the texture of ground beef.  What a cool kind of trick.
I made a chili using the rather bland kidney bean dish I had already made and adding the cabbage, some cayenne powder, a fresh cayenne pepper, some chili powder, paprika and black pepper.  It ende up very tasty.  Oh, I cooked it in that fancy barbecue sauce from around the Buffalo area.

eggplant pasta sauce

9/16/12
Elizabeth made this one today.

http://low-cholesterol.food.com/recipe/eggplant-pasta-sauce-283438

We had it over spaghetti squash and it was very delicious. 
She did not include wine.

split pea soup notes

One pound of split pea soup is 2 and 1/4 cups of peas.
For the slow cooker use six cups of water.

cauliflower dal with panch pluran

From this site

http://blog.fatfreevegan.com/2008/01/cauliflower-dal-with-panch-phoran.html

More recipes for panch panal are at the bottom of the post.

 

 

Cauliflower Dal with Panch Phoran

If you want a more assertive panch phoran taste, grind an additional 1/2 tablespoon of it and add it during the last 10 minutes of cooking.

Ingredients

• 1 1/2 cups masoor dal or red lentils
• 4 cups water
• 1 teaspoon turmeric
• 1 teaspoon salt (or to taste)
• 1/8 teaspoon canola oil (or canola oil spray)
• 1 tablespoon panch phoran
• 1 large onion, diced
• 2 cloves garlic, minced
• 1/8 teaspoon red pepper flakes
• 1 teaspoon ginger paste (or 1 tsp. minced ginger)
• 16 ounces diced tomatoes (or 1 can)
• 1 head cauliflower, cut into small florets)
• 1/2 cup water

Instructions

1. Pick over and rinse the lentils and add them to a pot with the water and turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside.
2. While the dal is cooking, prepare the vegetables. Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.) When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes. Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.
3. When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed. Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.

Preparation time: 10 minute(s) | Cooking time: 55 minute(s)

Number of servings (yield): 6

Makes about 6 servings. Per serving: 193 Calories (kcal); 1g Total Fat; (4% calories from fat); 15g Protein; 34g Carbohydrate; 0mg Cholesterol; 378mg Sodium; 16g Fiber.

leek cabbage soup

cabbage chopped coarse
leeks sliced and separated
half an onion
one large can of dice tomato (I added a few grape tomatoes)
tumerick
black pepper
I used a veggie broth I had made from scallions
package of chives

this was edible after just 40 minutes of boiling.
More cooking on low soften the veggies a bit more.