Posts Tagged With: fenugreek

Khoresh Ghormeh Sabzi

Iranian Entree

KHORESH GHORMEH SABZI
(Herb Meat Stew)

INGREDIENTS

1 cup basmati rice or rice
1½ pounds stewing beef or lamb
1 large onion
2 tablespoons olive oil (2 more tablespoons later)
¼ cup fresh cilantro*
¼ cup fresh fenugreek leaves*
¼ cup fresh garlic chives or green onions or fresh chives*
4 green onions
½ cup fresh parsley*
½ tablespoon turmeric
1 15-ounce can kidney beans, drained
3 tablespoons lemon juice
¼ teaspoon pepper
½ teaspoon salt
2½ cups water

* = As a rule, you may substitute an amount of fresh herbs with ⅓ the amount of dried herbs.

Serves 5. Takes 2 hours.

PREPARATION

Cook rice according to instructions on package. While rice cooks, chop beef into 1″ cubes. Mince onion. Dice cilantro, fenugreek leaves, garlic chives, green onions, and parsley. Add onion and 2 tablespoons olive oil to large pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add beef cubes and turmeric. Sauté at medium heat for 5 minutes or until beef cubes brown on all sides.

Add cilantro, fenugreek leaves, garlic chives, green onions, parsley, and 2 tablespoons olive oil to small pan. Sauté at medium heat for 3 minutes or until herbs start to wilt. Stir frequently. Add sautéed veggies and herbs to large pan. Add kidney beans, lemon juice, pepper, salt, and water. (There should be enough water to cover ingredients by 1″.) Simmer on low heat for 1 hour or until meat is tender. Serve over rice.

TIDBITS

1) Eating khoresh ghormeh sabzi makes you smart. Hence, people who eat this entree are known as “ghormehful” or “gormful.” However, folks who don’t eat khoresh ghormeh sabzi have, of course no ghormeh inside themselves. They are known as “gormless.” Those who refuse to eat ghormeh are called “gormless fools,” particularly so in Britain where culinary intelligence is particularly valued.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , | 2 Comments

Omelette Curry

Sri Lankan Breakfast

OMELETTE CURRY

INGREDIENTS – OMELETTECurryOmelette-

3 green chiles
1 large onion (1 medium onion later)
3 fresh curry leaves or 3 teaspoons dried leaf fragments or 3 teaspoons dried basil (10 leaves more later)
1½ tablespoons sesame oil (1 tablespoon more later)
6 eggs
1 tomato
½ teaspoon pepper 1/8 teaspoon more later)
1 teaspoon salt (¼ teaspoon more later)

INGREDIENTS – CURRY

½” cinnamon stick
¾ teaspoon grated ginger (½” whole ginger)
½ teaspoon fenugreek seeds
1 garlic clove
1 medium onion
10 fresh curry leaves or 10 teaspoons dried leaf fragments or 10 teaspoons dried basil
1 tablespoon sesame oil
2 teaspoons curry powder (not the same thing as curry leaves)
2 teaspoons chili powder
⅛ teaspoon pepper
¼ teaspoon salt
¼ teaspoon turmeric
½ cup water
1 cup coconut milk

SPECIAL UTENSIL

spice grinder

Makes 4 bowls. Takes 50 minutes.

PREPARATION – OMELETTE

Mince green chiles and onions. Add green chile, onion, 3 curry leaves, and sesame oil to pan. Sauté on medium-high heat for 5 minutes or until onion softens. Remove green chile, onion, and curry leaves from heat. Add eggs to large mixing bowl. Whisk eggs. Dice tomato. Add green chile, onion, tomato, pepper, and salt. Mix with whisk until well blended.

Reduce heat to low. Add all ingredients in mixing bowl to pan. Fry on low heat for 10-to-15 minutes or until omelette is cooked to your desired level of doneness. Remove omelette. Cut omelette into squares. You get quite a bit of latitude in the size of your squares. 1″ perhaps?

(However, there is unanimity on the geometric shape. It has to be a square. What would happen if you cut the omelette into triangles? Would the Omelette Police come after you? Would the Earth’s surface convulse in earthquakes? I don’t know. Play it safe, make squares.)

PREPARATION – CURRY

While omelette cooks, grind cinnamon and ginger. Grind fenugreek seeds just long enough to crack them. Dice garlic clove and onion. Add cinnamon, ginger, onion, 10 curry leaves, curry powder, fenugreek seeds, and sesame oil. Sauté at medium-high heat for 5 minutes or until onion softens. Add chili powder, ⅛ teaspoon pepper, ¼ teaspoon salt, turmeric, and water. Stir with spoon until well blended. Simmer on low heat for 3 minutes. Stir occasionally. Add coconut milk. Simmer for 5 minutes or until curry starts to thicken. Stir occasionally.

Add omelette squares back into curry. Simmer on low heat for 2 minutes. Stir occasionally. Goes well with naan bread or rice.

TIDBITS

1) Omelette Curry is an an anagram for the illustrious Portguese navigator and explorer, Telemeo T. Crucy. Senhor Crucy rounded the Cape of Good Hope in 1486 and discovered the Indian Ocean by way of the Atlantic. Bartolomeo Diaz did the same in 1488. Telemeo also discovered India via this sea route in 1487. Vasco de Gama duplicated this feat twelve years later.

2) But Crucy the Explorer–the inspiration for Dora the ExplorerTM by the way–got no credit at all, no monuments, no cities, no holidays, not even candy bars named after him. What the heck? Why?

3) Because he was the first one to bring the spicy curry leaves back to Portugal. Of course, the King of Portugal, whose name is lost to us as I am typing in WordPerfect and I’d have to get out of WordPerfect and into my internet browser, by which time I would have lost my train of thought here and degenerated into writing long, rambling sentences.

4) It was João II. The king’s name was João II! I looked it up. Who knew?

5) Anyway, Big Joe, as the king was often by his adoring subjects, was the first to be served the curry leaves. Portuguese monarchs, by established right, got to taste every new spice first.

6) Which was a mistake in this case. No chef in the king’s kitchen knew how much curry to put in the king’s chicken noodle soup. So they guessed.

7) One cup was a bad guess. Big Joe fled the banquet hall. He wasn’t seen for days. But his moans were heard all over the castle. They still can. Even his ghost has yet to get over this tummy ache.

8) Things deteriorated rapidly. Big Joe started hating the world. He tripled taxes on the peasantry. The despising people called him João the Moaner. The Moaner stripped Telemeo of his titles and erased all vestiges of his name. Proper spicing is a must. May this cookbook help.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Colombo Powder

French Guianese Appetizer

COLOMBO POWDER

INGREDIENTS??????????

¾ teaspoon cloves
3½ tablespoons coriander seeds
3½ tablespoons cumin seeds
½ teaspoon fennel seeds
1 tablespoon fenugreek seeds
1½ tablespoons black, brown, or yellow mustard seeds
1 tablespoon peppercorns
3½ tablespoons turmeric
½ teaspoon ground ginger.

SPECIAL UTENSIL

spice grinder

Makes 1 cup. Takes 15 minutes.

PREPARATION

Add cloves, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, and peppercorns to pan. Cook in pan at medium-high heat for 5 minutes or until seeds turn golden brown or start to crackle. Stir frequently. Put toasted spice mix in spice grinder. Grind spices into powder.

Add turmeric to pan. Cook on medium heat for 3 minutes or until turmeric turns golden brown. Add turmeric, ginger, and ground spices to mixing bowl. Mix with whisk until well blended. Store spice mix in air-tight jar.

TIDBITS

1) The above photo is right-side up. The powder would still be just as good upside down. The same can’t be said for Pineapple Upside Down Cake. Just try flipping that dessert over to make Pineapple Right Side Up Cake. If lucky, your host would simply show you the door. If unlucky, the cook would atomize you with her sonic obliterator, an essential utensil for all serious chefs.

2) Don’t open your Colombo powder in a weightless environment such as the space shuttle. The stuff would get everywhere. Contact with the astronauts would make them look jaundiced. They would have to be quarantined and an astronaut never forgets. Or is that an elephant? Certainly, an elephant astronaut would never forget. In any case, keep your Colombo powder sealed.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, humor, international | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

Niter Kibeh (seasoned, clarified butter) From Forthcoming Cookbook

Ethiopian Appetizer

NITER KIBEH

INGREDIENTS

1 pound unsalted butter
2 garlic cloves
1 cinnamon stick
3 cloves
1/2 teaspoon cardamom
1 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon fenugreek seeds

PREPARATION

Mince garlic cloves. Melt butter on low heat in saucepan. Add garlic cloves, cinnamon stick, cloves, cardamom, ginger, turmeric, and fenugreek seeds. Simmer on lowest heat, between off and warm, for 1 hour. Stir occasionally.

Put bowl beneath colander. Pour buttery liquid into colander. Discard solids in colander. Keep buttery liquid. This Ethiopian butter may be stored in the refrigerator.

Makes two cups. Be the first on your block to do so.

TIDBITS

1) In 1870, the French Emperor Napoleon III asked his nation to come up with a substitute for butter.

2) In 1870, the German Kaiser’s armies at Sedan captured Napoleon and over 100,000 thousand soldiers under his command.

3) This was one of the decisive defeats in the Franco-Prussian War.

4) This war gave birth to the German nation, the French Republic, and sowed the seeds for World War I, the rise of Nazi Germany, and World War II.

5) We are less sure if Napoleon III enjoyed margarine on his toast during the battle of Sedan.

6) Maybe if Napoleon had spent more time instead getting the world’s first machine guns from his nation’s arsenals to his troops in the field the war would have turned out differently.

7) But then we wouldn’t be able to have cinnamon toast with fewer calories.

8) There are pluses and minuses to every culinary advance.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , | 2 Comments

Mothers’ Day Meal – Doro Wat, Ethiopian Chicken Stew

Ethiopian Entree

DORO WAT
(Chicken stew)

INGREDIENTSdorowat-

2 pounds chicken breast
1/4 cup lemon juice
1 teaspoon salt
4 garlic cloves
1 1/2 medium yellow onions
1 cup water
3 tablespoons butter
1/2 teaspoon allspice
3 tablespoons Berbere spice mix (See recipe for BERBERE SPICE MIX INGREDIENTS, if you can’t find the mix)
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon fenugreek
1 teaspoon ginger
1 tablespoon paprika
1 teaspoon salt
2 teaspoons turmeric
1/4 cup red wine
6 eggs
2 Roma tomatoes
2 cups lettuce
6 pita breads

Goes well with injera, Ethiopian flat bread.

UTENSIL

Dutch oven

PREPARATION

Cut chicken into 1-inch cubes and put into mixing bowl. Add lemon juice and salt. Mix with hands until all chicken cubes are coated with juice and salt. Set aside for at least 10 minutes.
Dice onions and cloves.

Heat butter in Dutch oven on medium heat until melted for about a minute or until melted. Add garlic, onions, water, allspice, Berbere spice mix, cayenne pepper, coriander, fenugreek, ginger, paprika, salt, and turmeric. Cook on medium-high heat for about 5 minutes or until onions and garlic are tender. Add red wine and chicken. Mix with spoon.

Random happy face : )

Cover. Cook stew on low heat for about 60 minutes, or until chicken is tender, changed color inside, and you are so powerful hungry you find yourself drooling over the prospect of a lutefisk meal.

Meanwhile back at the range, boil 6 eggs. Remove eggs and let them cool. Peel eggs and cut each one into 4 slices. Cut 2 Roma tomatoes into about 8 slices each. (Cut 2 more tomatoes into slices if your significant other ate the first slices while you were preparing the rest of the meal.)

Shred enough lettuce to make 2 cups. (This is aerobic exercise. Take advantage of it. The Olympics will soon be reaching out to you.)

Put stew in pita pocket or fold pita bread. Add lettuce and tomato and egg slices. Pat yourself on the back. (Put down that hot spoon first.) Serve.

TIDBITS

1) Ethiopia is the birthplace of coffee.

2) Millions and millions of people in America drink coffee.

3) Many of them do so for coffee’s taste.

4) Pause and reflect.

5) Our entire economy would tank if we didn’t have coffee keeping our workers awake.

6) There would be a world-wide depression.

7) Thank goodness for Ethiopia.

8) Could we send them a nice beverage in return, like root beer?

9) Many Ethiopian women feed their menfolk with their fingers as a sign of love and devotion.

10) Presumably Ethiopian women could also serve their men beverages with their fingers as sign of “Hit the road, Jack.”

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , | Leave a comment

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