Recipes from Friends

As you know, I love recipes. And I collect them from friends all the time. Here are a few, though, that I haven't shared with you before, mainly because I haven't made them myself or even had them yet. And so I post them here, so you can try them, and to remind me to do so, too!

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Quinoa, Breakfast

2 cups whole or low-fat milk
1 cup quinoa, rinsed
3 Tablespoons light-brown sugar
1/8 teaspoon cinnamon
¼ teaspoon salt
¼ cup pistachio meats
¼ cup dried cranberries or sour cherries

[Original recipe called for fresh blueberries instead of nuts and dried fruit.]

Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Stir in sugar, salt and cinnamon. Cook, covered, over low heat, until almost all the milk has been absorbed, about 8 minutes.

Stir in nuts and dried fruit.

Yum.

Rev. M

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Curried Lentil Dip from Moosewood Restaurant New Classics

1 C. red lentils

2 ½ C. water

1T. vegetable oil

1C. diced onions

1 ½ C. peeled, cored and diced apples

3 garlic cloves, minced

¼ C. raisins

1 t. curry powder

1 t. garam masala

¼ C. coconut milk

2T. fresh lemon juice

½ t. salt

Bring lentils and water to a boil in a medium saucepan. Lower heat and simmer till very soft and most of the water has been absorbed, about 20 minutes.

Meanwhile, heat the oil in a skillet and sauté onions, apples and garlic with a dash of salt for about 5 minutes on medium heat. Add raisins, curry powder and garam masala and continue to sauté for about 10 minutes, until all is tender.

In food processor or blender, puree the cooked lentils and the sautéed mixture with the coconut milk and lemon juice. Add salt and adjust flavors.

Serve room temperature or chilled. Makes 4 cups in about 30 minutes. Serve with crudités, or rice crackers, or chunks of mango and pineapple.

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Mushroom Barley Soup

6-8 servings

1/2 cup raw barley
6 1/2 cups stock
1/2 tsp salt
3-4 Tbs soy sauce (I used only 3)
3-4 Tbs sherry
3 Tbs butter
2 cloves minced garlic
1 cup chopped onion
1 lb sliced mushrooms ( I used more)
pepper to taste

cook barley in 1 1/2 cups stock until tender (about 20-25 min)
add rest of stock, soy sauce and sherry
saute onion and garlic and when soft add mushrooms and salt
when tender add mushroom/onion mixture into barley pot
add pepper
simmer 20 minutes over lowest heat

Miss N

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Greek Rice Pudding

1 cup rice
1 qt milk
2 beaten eggs
1/2 tsp cinnamon
1/2 cup sugar
nutmeg

Cook rice, milk and sugar together until rice is
tender. While piping hot, fold in beaten eggs. Add
cinnamon. Mix thoroughly, till you can't see egg.
Transfer to baking dish or shallow bowl. Sprinkle
with nutmeg.

Miss J. R.

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Miss B's Caesar Salad Dressing

2 Cloves fresh garlic minced

1 1/2 cups mayo

1/4 cup fresh parmesen cheese

2 Tbsp fresh, lemon juice

2 Teaspoons worchestershire sauce

2 Teaspoons Djon mustard

(I added some anchovie paste...don't know how much)

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Miss A's Cinnamon Buns

sifted flour

2 Tbl sugar

3/4 tsp salt

3/4 stick butter - melted

3/4 C milk added to melted butter

1 1/2 yeast cakes dissolved in 1/4 C warm water

Mix all of above thoroughly. Let rise in bowl, covered in cloth, until double in bulk (2+ hours)

Roll dough into long strips 3 inches wide

Sprinkle with cinnamon and brown sugar (and raisins)(and nuts)(or not)

Roll up strips and cut into 1 1/2" pieces

Spread heavy iron frying pan (Aunt Maud used 2 frying pans - I don't know how she did it) with 1/2 C butter covered with light brown sugar, sprinkled with cinnamon. Place pieces in pan, cut side down, close together. Let rise again.

Bake at 375 for 20 - 25 minutes.

Not exactly heart healthy, but damn good for the soul.

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Gourmet Mushroom Risotto

6 cups chicken broth, divided

3 tblps. olive oil

1 lb white mushroom, thinly sliced

1 lb portobello mushrooms , thinly sliced

3 shallots, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

sea salt to taste

freshly ground black pepper to taste

4 tblps, finely chopped chives

4 tblps butter

1 cup cream

1/3 cup freshly grated Parmesan cheese

In saucepan, warm the broth over low heat

warm 2 tablespoons olive oil in large pot over med.heat, stir in the muchrooms, and cook until soft, about 3-4 min. Remove mushrooms and their liquid and set aside.

Add 1 tablespoon olive oil to skillet and stir in the shallots, cook 1 min. Add rice, stirring to coat with oil, about 2 min. When rice has taken on a pale, golden color, pour in the wine, stirring constantly untill the the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir untill the broth is absorbed. continue adding broth 1/2 cup at a time, stirring continuosly, until the liquid is absorbed and the rice is al dente, about 15/20 min.

Stir in the cream, remove from heat, stir in mushrooms with their liquid, butter, chives, parmesan, season w/ salt and pepper to taste.

Miss O at church

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CHEDDAR CORN CHOWDER (this serves 10 to 12)

8 ounces bacon, chopped

1/4 cup good olive oil

6 cups chopped yellow onions

4 tblsps unsalted butter

1/2 cup flour

4 teaspoons kosher salt

1 teaspoon ground black pepper

1 teaspoon ground turmeric

12 cups chicken stock

6 cups med.diced white boiling potatoes(about 2 pounds)

10 cups corn kernels (fresh 10 ears) or (frozen 3 pounds)

2 cups half-and-half

8 ounces sharp cheddar cheese grated.

In large stockpot over med.high heat, cook the bacon and olive oil until the bacon is crisp, about 6 min.. Remove bacon with slotted spoon and reserve. Reduce the heat to med. add the onions and butter to pot, and cookfor 15 min, untill onions are translucent.

Stir in the flour, salt....... pepper and turmeric and cook 3 min. Add the checken stock and potatoes, bring to a boil, and simmer uncovered for 15 min, until the potatoes are tender. Add the corn to the soup, then add the 1/2&1/2 and cheddar, Cook for 8 more minutes, until the cheese is melted, season to taste with salt and pepper.

serve hot with a garnish of bacon.

Enjoy

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Miss J's Stuffed Bread

1.5 pound loaf:

1 1/8 cup water
3 cup bread flour
1 1/2 tbsp dry milk
1 1/2 tbsp sugar
1 1/4 tsp salt
1 1/2 tbsp butter
1 1/2 tsp yeast

I have a dough setting on my machine and this is
what I use. When the bread
is done, I roll it out as thin as I can get it in an
oblong shape. Then
layer on approx. 1 lb baked ham, 1 pound provolone
(I used swiss the other
day), 1/2 pound of American. Alternate the layers.
I don't think I use
quite the full amounts because I find it is too
much, but you can decide how
much stuffing you like.

Stretch the edges up to middle and seal ends
(moisten, pat, seal). Bake
seam side down. Make shallow cuts in the top.
450 for 20 minutes.

Miss J. G.