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Recipes - other people's, for any day

Want to make your own scrumptious...

...Almond milk? Go to: http://www.wvd.org.au/forum/viewtopic.php?p=12056

Basic lentil casserole? Go to: http://www.bestrecipes.com.au/recipe/Lentil-Casserole-L2420.html

More lentil recipes? Go to: http://forums.naturalparenting.com.au/f29/looking-lentil-recipes-37343/

and: http://homecooking.about.com/library/archive/bllentils.htm

Hommus? Go to: http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm

Tahini? Go to: http://middleeasterncuisine.suite101.com/article.cfm/home_made_tahini

Tzatziki? Go to: http://lifestyle.iloveindia.com/lounge/tzatziki-recipe-9653.html

Natural yoghurt (without a yoghurt maker)? Go to: http://homecooking.about.com/od/dairyrecipes/r/bldairy9.htm


This, next info is sourced from:

http://au.lifestyle.yahoo.com/b/womens-health/3999/get-slim-stay-satisfied/

with gratitude,

Chicken tikka with yoghurt sauce
For yoghurt sauce: mix 1 cup yoghurt, 1 tsp minced garlic, lemon juice, salt and pepper.
For chicken: cut chicken breast into 2cm chunks and marinate in ¼ cup yoghurt, ¼ cup ground cashews and 1 tsp each of ground cardamom, ground coriander, minced ginger, tandoori paste and minced garlic for 30 minutes. Grill until cooked through (about 7 minutes); serve with yoghurt sauce.

 

Rice recipes from Paul Pitchford's masterpiece, "Healing with whole foods" (pages 473-479. Third edition)

Go to Learn About Rice page

 

PRESSURE-COOKED BROWN RICE

Ingredients:

1 cup brown rice, soaked
1 1/4 - 1 1/2 cups cold water
1/8 - 1/4 teaspoon sea salt

 

Method:

  1. Place rice, water, and salt in pressure cooker and bring up to pressure.
  2. As soon as pressure guage begins to hiss loudly, reduce heat to low and cook 30-45 minutes.
  3. Remove from heat and allow pressure to come down.
  4. Remove rice and serve.

Serves 2.
 
SIMMERED BROWN RICE

Ingredients:

1 cup brown rice, soaked
1 1/2 - 2 cups cold water
1/8 - 1/4 teaspoon sea salt

 

Method:

  1. Place rice, water, and salt in a heavy pot with tight-fitting lid.
  2. Cover and bring to a boil.
  3. Turn heat to low and simmer 1 hour or until water has been absorbed.
  4. Remove rice from pot and serve.

Serves 2.
 
ROASTED BROWN RICE (has a nutty flavour)

Ingredients:

1 cup brown rice
1 - 1 1/2 cups cold water
1/8 - 1/4 teaspoon sea salt

 

Method:

  1. Wash rice and toast in a dry skillet until golden brown.
  2. Cook for 40-5- minutes.
  3. Remove from pot and serve.

Serves 2.
 
SPROUTED BROWN RICE

Ingredients:

2 cups sprouted brown rice
2-3 cups water
1/4 - 1/2 teaspoon sea salt or kelp

Method:

  1. Cook over a low heat several hours or overnight.
  2. Remove from pot and serve.
 
FRIED RICE

Ingredients:

4 cups cooked brown rice
1 teaspoon oil
1/2 cup carrot, diced
1 green onion, chopped (optional)
1-2 tablespoons soy sauce

Method:

  1. Saute onion 2 minutes in oil.
  2. Add carrots, saute 3 minutes.
  3. Add rice on top plus a few drops water.
  4. Cook on low heat 10 minutes.
  5. Add soy sauce. Cook 5 minutes.
  6. Mix and serve.

Serves 4.
 
BAKED RICE

Ingredients:

1 cup brown rice
2-3 cups boiling water
1/8 - 1/4 teaspoon sea salt
1/2 teaspoon sesame oil (optional)

Method:

  1. Preheat oven to 350F.
  2. Dry-toast or saute rice in oil until slightly brown.
  3. Place in a baking dish.
  4. Pour boiling water over rice. Cover.
  5. Bake 45-50 minutes (until water is absorbed).

Serves 2.
 
BAKED RICE PILAF
Add 1/2 cup diced vegetables (raw or sauteed) to rice before cooking. Follow above recipe.
 
SWEETENED RICE
Add raisins and 1/8 teaspoon each: coriander, cinnamon, ginger, cumin, and turmeric to rice and cook by any above method.
 
BROWN RICE WITH WHEAT BERRIES

Ingredients:

1 cup brown rice
1/4 cup wheat berries
2 1/2 - 3 cups water
1/4 teaspoon salt

Variation: Replace wheat berries with rye berries, dry corn, aduki beans, black beans, or lentils.

 

Method:

  1. Soak rice and wheat separately overnight. Cover wheat with 1 cup water and rice with 1 1/2 - 2 cups water.
  2. Cook wheat 30 minutes. Drain well.
  3. Add to rice with salt and cook 50-60 minutes.
 
BROWN RICE WITH MILLET

Ingredients:

1 cup brown rice
1/4 cup millet
2 1/2 cups water
1/4 teaspoon sea salt

Note: Millet or grains in the variation below can be toasted instead of soaking for a more nutty flavour. Adjust amount of water for more or less dryness.

Variation: Replace millet with buckwheat, barley, or sweet rice.

Method:

Soak together overnight and cook 45-60 minutes.
 
RICE, GARBANZOS, AND CARROTS

Ingredients:

2 cups brown rice, soaked
1/2 cup garbanzo beans, soaked
2 carrots, in large chunks
1/2 teaspoon sea salt
Water

 

Method:

  1. Pressure cook garbanzos 45 minutes, in advance.
  2. Place carrots on bottom of pot, next add garbanzos, rice, salt, and water.
  3. Cook together 45-60 minutes.

Serves 4.
 
RICE BALLS

Ingredients:

Cooked brown rice

Variation: Put natto miso or a sliver of umeboshi plum into the centre, or use vinegar according to the directions for nori rolls (p. 592, Healing with whole foods). (Will not spoil for days. Great for travelling.)

Method:

Shape cooked brown rice into balls the size of ping-pong balls. (Dip hands in cold salted water to prevent sticking.) Roll balls in toasted sesame seeds, mashed and cooked beans, or chopped nuts. Wrap in toasted nori sheets.
 
WILD RICE

Ingredients:

1 cup wild rice, soaked
4 cups water
1/8 - 1/4 teaspoon salt.

Method:

  1. Place rice, water, and salt in a covered pot.
  2. Bring to a boil.
  3. Turn heat to low and simmer 30-45 minutes. Rice is ready when the black grains have split open.
  4. Fluff with a fork and simmer 5 more minutes.
  5. Drain off excess liquid and save for soup stock.

Serves 4.
 
FESTIVE WILD RICE

Ingredients:

1 cup long-grain brown rice
1 cup wild rice
1/2 cup pine nuts
6 cups water
1/2 cup mushrooms, sliced
1 block tofu, cubed small
2 tablespoons soy sauce
1/2 teaspoon each: basil, thyme
Parsley for garnish

Method:

  1. Preheat oven to 350F.
  2. Wash and rinse rice.
  3. Dry-roast pine nuts in skillet or oven until golden.
  4. Place rice and water in casserole.
  5. Layer rest of ingredients over rice. Do not stir.
  6. Cover and bake until all water has been absorbed - about 1 - 1 1/2 hours.
  7. Garnish with fresh parsley.

Serves 6.
 
 

MOCHI

Widely used in Japan as a medicinal food, mochi is easy to digest and is excellent during convalescence; it is used for anemia, for strengthening weakened conditions in general, and it aids breast-feeding mothers in supplying abundant, high-quality milk. Mochi is made by pounding "sweet" or "glutinous" rice; it is necessary to use an unbreakable bowl (e.g. stainless steel). A large wooden pestle, traditionally called a kien, is used to pound the rice. The end of a baseball bat, a board, or a large wooden mallet work equally well.

MOCHI

Ingredients:

3 cups sweet rice
5 cups water
1/2 teaspoon sea salt

Method:

  1. Simmer rice in salted water for 2-3 hours, or pressure cook for 20 minutes (until very soft).
  2. Place in a large sturdy bowl and pound until all grains are broken (a paste will form).
  3. Sprinkle the rice mass and bottom of pestle with cold water occasionally to prevent sticking.
  4. With moistened hands, shape dough into balls, patties, squares, etc.
  5. Serve fresh or pan-roasted. Makes one pound.

 

Note: Refrigerate or dry to store. Mochi will harden in about 12 hours, at which point try baking, toasting, frying, or boiling into soups before eating.

Variations: Add fresh or dried mugwort leaves the last 5-10 minutes of cooking the sweet rice. Fresh or dried nettle leaves may be substituted.

Pound and shape, etc., as above.

Suggestions: Top with grated daikon and shoyu.

Roll mochi balls in toasted, ground walnut meats.

Wrap nori strips around mochi squares.

CONGEE

Traditionally known as hsi-fan or "rice water," congee is eaten throughout China as a breakfast food. It is a thin porridge or gruel consisting of a handful of rice simmered in five to six times the amount of water. Although rice is the most common grain for congees, millet, spelt, or other grains are sometimes used. Cook the rice and water in a covered pot four to six hours on warm, or use the lowest flame possible; a crockpot works very well for congees. It is better to use too much water than too little, and it is said that the longer congee cooks, the more "powerful" it becomes.

Healing properties:

This simple rice soup is easily digested and assimilated, tonifies the blood and the qi energy, harmonises the digestion, and is demulcent, cooling, and nourishing. Since the chronically ill person often has weak blood and low energy, and easily develops nflammations and other heat symptoms from deficiency of yin fluids, the cooling, demulcent and tonifying properties of congee are particularly welcome; it is also useful for increasing a nursing mother's supply of milk. The liquid can be strained from the porridge to drink as a supplement for infants and for serious conditions.

Other therapeutic properties may be added to the congee by cooking appropriate vegetables, grains, herbs, or meats in with the rice water. Since rice itself strengthens the spleen-pancreas digestive centre, other foods added to the rice congee become more completely assimilated, and their properties are therefore enhanced. Listed below are some of the more common rice-based congees and their special effects.

(Adapted from Chinese Medicinal Herbs, translated and researched by F. Porter Smith and G.A. Stuart; San Francisco: Georgetown Press, 1973, p. 470.)

THIRTY-THREE COMMON CONGEES
Aduki bean Diuretic; curative for edema and gout
Apricot kernel Recommended for coughs and asthma, expels sputum and intestinal gas
Carrot Digestive aid, eliminates flatulence
Celery Cooling in summer; benefits large intestine
Chestnut Tonifies kidneys, strengthens knees and loin; useful in treating anal hemorrhages
Water chestnut Cooling to viscera; benefits digestive organs
Chicken or Mutton broth Recommeneded for wasting illnesses and injuries
Duck or Carp broth Reduces edema and swelling
Fennel Harmonises stomach, expels gas; cures hernia
Ginger Warming and antiseptic to viscera; used for deficient cold digestive weakness: diarrhea, anorexia, vomiting, and indigestion
Kidney from Pig, Sheep, or Deer Strengthens kidneys; benefits knees and lower back; treats impotence (use organic kidney)
Leek Warming to viscera; good for chronic diarrhea
Liver from Sheep or Chicken Benefits diseases of the liver; very powerful (use organic meats)
Mallow Moistening for feverishness; aids digestion
Mung bean Cooling, especially for summer heat; reduces fevers; thirst relieving
Mustard Expels phlegm; clears stomach congestion
Salted Onion Diaphoretic; lubricating to muscles
Black Pepper Expels gas; recommended for pain in bowels
Red Pepper Prevents malaria and cold conditions
Pine nut kernel Moistening to heart and lungs; harmonises large intestine; useful in wind diseases and constipation
Poppy seed Relieves vomiting and benefits large intestine
Purslane Detoxifies; recommended for rheumatism and swellings
Radish Digestant; benefits the diaphragm
Pickled Radish (salt) Benefits digestion and blood
Brown Rice Diuretic; thirst-quenching; nourishing; good for nursing mothers
Sweet Rice Demulcent; used for diarrhea, vomiting, and indigestion
Scallion bulb Cures cold diarrhea in the aged
Sesame seed Moistening to intestines; treats rheumatism
Shepherd's Purse Brightens the eyes and benefits the liver
Spinach Harmonising and moistening to viscera; sedative
Taro root Nutritious; aids the stomach; builds blood
Wheat Cooling; used with fevers; clears digestive tract; also calming and sedating due to wheat's nourishing effect on the heart
Yogurt and honey Beneficial to heart and lungs

Maire's Spinach and Ricotta Canneloni recipe, by Anaky Palmer and Maire Feran, fromTamworth West Public School 125th Anniversary Cook Book, pg 15...

MARIE'S SPINACH & RICOTTA CANNELONI

Ingredients:

10-12 canneloni tubes
1 cup grated cheese (for topping)

Filling:

225 g fresh ricotta cheese
1/4 cup grated cheese
250g spinach
2 egg yolks
1/2 tsp salt
pinch black pepper
2 cloves garlic
10 sundried tomatoes, chopped
20 pine nuts
pinch of nutmeg

Sauce:

425g can tomato puree
1 tsp basil
2tbsp olive oil
pinch of salt and pepper

 

Method:

Filling - Mix spinach, ricotta, egg, garlic, grated cheese, nutmeg, salt and pepper, pine nuts and sundried tomatoes together. Fill canneloni tubes.

Sauce - Heat oil in pan, add tomato puree, basil, salt and pepper and bring to boil. Remove from heat.

Canneloni - Pour a layer of sauce in lamington tin leaving enough sauce to cover canneloni. Place a sinlge layer of filled canneloni tubes side by side in baking dish. Pour over remaining sauce and sprinkle with grated cheese. Bake in moderate oven for 25-35 minutes.

 

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