I have read much about the spice Za’atar, the Middle Eastern spice, but I’d never been able to find it, or find out what was in it until recently. I don’t remember exactly where I got this recipe, but ever since, I’ve been putting it on everything.
1/4 cup toasted sesame seeds
4 tsp dried thyme
1 tsp dried garlic
1/2 tsp coarse salt
I love lentils. They are my absolute favorite legume. I think it has something to do with a quick turn around time. But, I also love the shape, and especially the texture. Regular brown lentils are my favorite, with red lentils coming in close second. My cousin passed this recipe on to me this past winter. I’ve adjusted it a bit to my taste. I could eat it all day.
Indian Spiced Red Lentils
2 Tbsp olive oil
1 onion, diced
pinch of salt, dash of pepper
4 garlic cloves, minced
1 Tbsp fresh grated ginger, or more!!
2 tsp Garam masala
3 cups water
1 1/2 cup red lentils, sorted and rinsed
1 can coconut milk
one bunch of cilantro
4 chopped tomatoes
Cook the onion in the oil over medium heat for about 5 minutes. Add the garlic, ginger and Garam Masala. Stir and cook for about 30 seconds, until fragrant. Stir in water, lentils and coconut milk. Bring to a boil, then reduce heat to simmer, covered for 20 minutes. Remove lid, and cook until lentils lose form and become mushy, about 10 minutes more. Serve over rice, if desired, with fresh cilantro leaves and spoonfuls of chopped tomatoes. Season with salt and pepper to taste.
Curry Ketchup just wasn’t enough to sooth my palate. Here’s a recipe that I love…though my kids, not so much. I’ve had a lot of squash soup lately. My neighbor makes a great Hokaido soup with fresh ginger. Yum! Here in this recipe, I think the apples add just enough tang to keep the soup interesting. And the curry? Can you ever have enough? (The recipe can be easily doubled.)
Squash and Apple Soup
2 Tbsp olive oil
1 Large onion, diced
1-2 Tbsp curry powder
1 large butternut squash, or other baking squash
2-3 sweet apples
1 tsp salt
pepper to taste
1 cup apple juice or cider
Heat oil in a large stock pot. Add onions and curry and cook uncovered for 15-20 minutes, until onions are tender and curry is fragrant. Stir frequently. Meanwhile, peel the squash, remove the seeds, and dice into chunks. Peel and seed the apples and slice into chunks, too. Add squash, apples, salt, pepper about 2 cups water to the pot with the onions. Bring to a boil, then reduce to simmer, covered, for about 30 minutes, until squash is tender. Process though a food mill or in a blender. Pour back into the pot, add the apple juice. Since I rarely have juice on hand for drinking, I like to use the 100% juice boxes when cooking. They are the perfect size (+/-) and I don’t have any leftovers. Add additional water to adjust consistency. Season to taste, garnish with extra curry powder. Enjoy!
For the past two weeks, I just can’t seem to get enough spice in my life! For me that means a serious bout with a curry craze. Believe it or not, this is a huge departure from my childhood tastes. I hated curry, especially the traditional yellow curry you can buy in a powder at the grocery store. Just the smell reminded me of sweaty t-shirts. We usually didn’t eat yellow curry powder at home. I tried to avoid it while going out. Alas, the aversion continued as I was exposed to ‘curry-rice’ served in a Japanese school cafeteria, and later to curry flavored food at a Saudi Arabian feast. And Indian food? Gag me with at spoon! I had a very hard time. That’s why it is so crazy for me to actually want that same kind of curry flavor now. My taste buds must be dying.
Here in Germany they have all different kinds of ketchup. None of them, even the ‘regular’ ketchup, tastes like ketchup in the US. The ketchup here is much sweeter. (I like mine to sting with vinegary goodness, more tart than sweet.) Anyway, they have something called Curry Ketchup. According to the ingredients on the back of the bottle, it’s no more than regular ketchup mixed with curry powder. And what better to have with your curry ketchup than a good ol’ German sausage. Voilá! Curry-wurst is born. The Germans sprinkle extra curry powder on as garnish. Last week I had to buy my own bottle of Curry Ketchup. I’ve been putting it on all sorts of things. I can’t stop. Once I get back to the US, I’ll have to concoct my own Curry Ketchup. Here’s a guesstimate of how to make your own:
1 cup regular ketchup
1 tablespoon curry powder
Mix together. Put on anything you fancy. Store in the refrigerator. Add more or less curry powder depending on your personal tolerance for t-shirt smell. Depending on what kind of ketchup you use, it can be organic, veg, vegan, gluten free, etc. Just use what you normally do!
This is something we grew up eating on Christmas Eve every year. It’s really a Chinese dumpling, but somehow we ate it along with the other Thai food we shared with friends on that day. A bamboo steamer is traditional, but a stainless steel one works just fine.
1/2 cup chopped onions
1 lb ground pork or turkey
1 can small water chestnuts, drained and diced
1/2 tbsp soy sauce
pepper to taste (don’t eat raw meat, so really, pepper to sight)
Mix all things together in a large glass or metal bowl except wonton wraps. Spoon mixture into wontons and shape into dumplings, sort of like an open tulip. Garnish with shredded or diced carrot pieces. (Optional) Place in a steamer. Don’t over crowd or they will stick together. Steam for at least 20 minutes or until inside is cooked through. (Test one). Serve with dipping sauce. Serve warm. Makes about two dozen, depending on how big you make them.
Dipping Sauce Ingredients (***The best part, but I am totally making up the amounts. I have no idea how much of each liquid to use. I just keep mixing things like a chemist until I like the taste.)
1/4 cup soy sauce
2 tbsp water
1-2 tbsp vinegar
1/2 inch crushed fresh ginger root
1-2 crushed garlic cloves
1 thinly sliced green onion (including green part)
So I’ve been busy with my new toy, the KoMo Fidibus mill. I love it. It is fantastic. Everything I make with the flour that comes out of it has turned out better than I expected. I’ve never had such great flour.
A few years ago I got a recipe for whole wheat bread. The recipe calls for using a large Bosch-type dough mixer, which I don’t have. The mixer I had when I got the recipe wouldn’t hold all of the dough at once, so I halved the recipe. Now that I don’t have the machine, I can use the original recipe amount, but I had to do a little adjusting and mix it by hand. And guess what?? The bread turned out better than it ever had before now. The loaf is dense, chewy and has a great crumb, not at all crumbly and dry. This recipe will make four loaves, but I can only fit three bread pans into my little German oven, so I made just made three big loaves instead of four, following the same amounts. Using molasses gives the bread a darker color.
5 Cups warm water
3 Tablespoons yeast
1/2 cup oil
1 Tablespoon salt
1/4 cup gluten flour
2 Tablespoons dough enhancer
1/2 cup honey, syrup or molasses
1 Tablespoon lemon juice (half a lemon)
12-14 cups freshly ground whole wheat flour
Preheat the oven to 375ºF. Oil or grease 3-4 bread pans. Set aside.
Mix all the ingredients except the flour in a large bowl until well combined.
Add 12 cups of flour all at once and stir with a wooden spoon. Add additional flour and knead until dough forms a tight ball. Knead for 5-7 minutes. Divide dough equally among pans. Brush top with oil or butter and let rise until double. Turn down oven to 350ºF. Bake for 30-35 minutes until deep golden brown, and loaf sounds hollow when tapped (longer for larger loaves). I check mine with a long metal skewer. You can feel the density difference if it’s not cooked through. Remove from pans and let cool on a wire rack. Wrap and freeze for future use.