1 cup black beans
1 cup lentils
1 cup basmati rice
3 medium-lg shallots
5 tbsp olive oil
8 1/2 cups water
8 cloves garlic
3 tsp salt
2 carrots
2 stalks celery
1 cup shitake mushrooms
(very nice to sub morels
for 1/3 of these)
1/2 tsp black peppercorns
1/2 tsp crushed coriander
2 tbsp red vinegar
1/4 tsp minced cardamom seed
1/4 tsp crushed fenugreek seed
Two Stove top capable
Coverable Cooking containers
One to hold 3/4 gal liquid
One to hold 1/4
One Coarse Grater
One Blender / Mixer capable of pureeing cooked beans
Put the black beans in the large container in 3 cups of water, add 1 tsp
salt, & bring this to a boil. Then simmer it covered for 45 min.
Meanwhile, mince or coarsely grate the carrots & celery,
add them to the lentils & 3 cups of water, add 1 tsp salt & bring it
to a boil after the black beans have been simmering 35 minutes or so; simmer
it covered about ten minutes then add it to the black beans. Stir them
together and continue to simmer the mix for another 20 minutes.
Meanwhile,chop the shallots small but not fine, add to halved garlic cloves
& 3 tbsp oil, cover and microwave for 2 1/2 minutes.
Remove the shallots & garlic from the oil (squeese it out some), put
torn apart mushrooms (w/chopped stems) & crushed black pepper in the
oil, add 2 tbsp oil & microwave this for 2 minutes.
Now, remove two cups of the simmering stuff then stir the shallots &
mushrooms into it, and continue to simmer (covered, on low).
Put 2 1/2 cups of water, 1 tsp salt, half the garlic, the fenugreek and the
cardamom into the smaller container and bring it to a boil then add the
rice and simmer it covered for 20 - 25 minutes until the rice is done.
Now that the rice is simmering, mince the garlic fine & add to it the
vinegar & coriander.
Puree the the two cups of reserved beans stuff & stir it back into
the rest of the beans.
Stir the vinegar stuff into the beans stuff when the rice is ready.
Serve the rice into wide flat bowls then put twice as much beans stuff
on top of it.
SUGAR 2 C
BUTTER 4 tbsp
MILK 1/2 C
COCOA 3 tbsp
VANILLA 1 tsp
PEANUT BUTTER 1/2 C
NUTS 1/2 - 1 C (OPT)
OATS 3 C
SAUCEPAN
RANGE TOP
WAX PAPER
TIMER
Mix first four ingredients & measure out the next two.
Bring the first four to a boil and cook for one minute, then remove from heat and quickly add the other ingredients in order.
Drop on wax paper and let stand one hour.
1/4 lb unsliced bacon
1/4 lb tiny yellow onions
3 tbsp butter
1/4 lb dry button mushrooms
1 bay leaf
1 parsley
1 thyme
1 clove garlic
1/3 tsp coarse ground blk pepper
a skinless chicken chopped in 6
a little sampler bottle of cognac
1/2 lieter dry burgandy
1/2 lb half cooked tiny potatoes
butter & flour mix (kneaded butter)
stuff to fry the bacon
somthing deeper for when the wine is added
tea strainer
Chop the bacon into little cubes and gently fry with the butter &
onions until lightly browned. Add the chicken, mushrooms, garlic (chopped
up), pepper, bay leaf, and herbs (in strainer). Sautee with a lid on until
golden. Skim off fat, then add Cognac & light then add wine & potatoes
and simmer briskly for 1 1/4 hours until chicken is tender. Remove chicken,
onions, mushrooms, & potatoes; add butter & flour mix until sauce
thickens & pour over the rest.
2 Quarts water
1 1/2 cups dry white wine
2 bay leaves
1 sprig parsley
1 stalk celery
3 sprigs fresh dill
1 sprig fresh thyme
1 small peeled yellow onion quartered
10 peppercorns
Chunk of dead fish
3 Quart Cooking Container,
Electric Skillet > 2" Deep (probably about a quart)
Strainer
Mix everything but the fish in the three quart container & boil it uncovered for 25 min.
Meanwhile, cut the fish so that it will fit into the skillet while being covered by liquid.
Strain out the liquid into the skillet & discard everyting else.
Bring the liquid in the skillet to a boil, add the fish so that it's covered by
the liquid & continue to boil for 30 seconds. Then turn the skillet down to
140 - 145 F and cook for 10 - 30 more minutes or more if you think it needs it.
Note: It's best to test the skillet with a thermometer in advance to find the actual
140 - 145 F thermostat setting.
1 1/4 cup O J
2 tbsp Oil
1 Egg, beaten
1/2 cup Honey
1 cup coarsly chopped cranberries
1/2 cup coarsly chopped walnuts
1 tbsp grated orange peel
2 cups Whole Triticale Flour
2 1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
Oven Preheated 350
mixer
2 bowls
greased bread pan
lecithin & oil grease
wire rack
mini mate
fork
Mix ingredients from first group with mixer
Separately mix ingredients from third group with fork
Add cranberries & orange peel to first group mixture w/ fork
Add third group ingredients to mixture with fork
Add walnuts
Pour into greased pan & bake 50 min or until done
Cool 1 hour on wire rack.
1 cup Tomato Sauce (8 oz)
6 oz Tomato Paste
1 tbsp Olive Oil
1 clove garlic, minced fine
1/2+ tsp Leaf Oregano
1/2 tsp Marjoram
1/2 tsp Salt
1/2 tsp Sugar
1/4 tsp Vinegar
1/4 tsp Lemon Juice
1/8 tsp Cayenne Pepper
Measuring Spoons
Measuring Cup
Mini Mate
Mix, then Refrigerate for at least 3 days.
3 medium large russet Potatoes
1 Rutabega about the same size as the potatoes
1/4 cup milk
1/4 cup sour cream
1 tsp powdered buttermilk
1 tbsp butter
1/2 tsp salt
1/8 tsp white pepper
1 tbsp chives
1/4 cup feta, crumbled & marinated in olive oil & oregano
Microwave
Broiler
Microwave bowl
Mixer
Fork
Microwave potatoes and rutabega until pretty much done. Microwave first
four dairy ingredients togather until hot & mix. Cut potatoes in half
& carefully scoop out middles & add to hot dairy then add salt &
pepper & mix until smooth. Scoop out rutabega middle & add it &
chives & feta and mix with fork. Put results back into potato halvs
and broil until just browned (say 7 minutes @ 400).
2 eggs
1/3 cup milk
1/8 tsp vanilla
1/8 tsp cardamom
eggbeater
glass bowl
cover
Mix the ingredients with the eggbeater, cover the bowl, and microwave
on medium for 4 min.
1 cup Whole Triticale Flour
1/2 tsp Salt
3 tbsp Shortening
Ice Water
Shortenings, in order of preference
Preheated Oven 425
Pie Pan
Rolling Pin
Counter Space
Water Cup
Mixing Bowl
Put ice cubes in a cup of cold water and put it in the freezer.
Mix flour & salt
gradually add shortening while mixing with fork or pastry cutter.
Try for granules about the size of large peas, smaller are ok -- larger are not ok.
If necessary, add flour a tsp at a time after the oil is in.
Make sure all of the flour turns dark with oil.
Do not touch with hands yet.
Get ice water.
Add just enough to make it stick together.
Pick it up & squeeze it a couple of times to make sure it sticks enough; go for the glump.
When enough water has been added
(the more water, the tougher the crust)
squeeze into a round flat glump and place on a LIGHTLY floured
surface. Roll this into a big flat round crust. Keep the roller
floured sot it doesn't stick. Place in an oiled pie pan & mold to
edges ( do not attempt to fold it & pick it up, slide it off into the
pan )
Bake 10 min
1/2 cup Warm Milk
1/2 cup Warm Buttermilk
OR 1 cup Warm Milk + 2 Tbsp Powdered Buttermilk
2 Egg Yolks
1/2 tsp Vanilla
1/4 tsp Salt
1/2 tbsp Sugar
1/4 cup Oil (I prefer Canola or Safflower oil here)
1 tbsp Yeast
1 1/4 cup Whole Triticale Flour (or Whole Wheat flour, if white flour is used, cut the
yeast quantity at least in half or its flavor will be too powerful)
2 stiff beaten egg whites
Waffle Iron
2 Mixing Bowls
Fork
Mixer
lecithin & oil grease
Beat egg whites with mixer
Mix first group ingredients in other bowl with mixer
Add flour with fork
Add egg whites with fork (leave streaks, don't mix thoroughly)
Let stand in warmth for 30-45 minutes
Grease iron
Make Waffles
6-8 cups Whole Triticale Flour
1 tbsp Sugar
2 tbsp Active Dry Yeast
2 2/3 cups Water (115 F)
2 tbsp Oil
Oil & lecithin grease
counter space
mixing bowl
fork
bread pan
Micro/Convection oven
Measuring spoons
Mix yeast & sugar. Add water & mix well
After initial growth spurt, mix again & allow to grow until it covers the top of the container well.
Stir will then sift in two cups of flour & mix well then sift in two more & mix well
Let it raise until it stops (1-2 hours)
Sift in 1 cup flour & mix well
Put flour on counterspace and knead it into dough until dough
doesn't stick to table (hands) or starts to crack signifigantly.
Remove dough from excess flour & continue to knead as desired.
Put dough in greased glass bread pan on small rack in Micro/Conv
oven & start convection preheat to 200
Now clean up. When finished, preheat oven to 375 then microwave on High
for 10 minutes followed by convection 350 for 30 min
Note: Some recipes require the use of a Micro/Convection oven.
I reccommend highly this type of oven to anyone living in a homemade travel
trailer, like I am. The Boiled Cookies, Coq au Vin, and Poached fish
recipes are copies of ones I like. The rest are either
modifications I have made to recipes I've read or complete invetions I refine as
I use. Also, whole wheat flour can be substituted for whole triticale flour in
any of these recipes.
Some Cookbooks I have & like are:
Here's a link back.