Potato and Pea Curry
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/8 tsp asafetida
1/4 tsp whole cumin seeds
1lb small red potatoes boiled cooled peeled and halved (If potatoes are larger go for 1in dice)
2 cups peas fresh or defrosted
1/2 cup plain yogurt
1 1/2 tsp ginger, peeled and finely grated
3/4 tsp salt
1/4-1/2 tsp cayenne
1 Tbsp ground coriander

Put oil in large preferably nonstick frying pan over medium high heat. When hot put in cumin and asafetida. 10seconds later add potatoes. Stir and fry until potatoes have browned lightly. Now drop in the peas, 3 Tbsp of the yogurt, the ginger, salt, and cayenne. Stir and cook until the yogurt is absorbed. Add another 3 Tbsp yogurt and the coriander. Stir and cook until absorbed again. Add remaining yogurt and cook for a minute. If you're using frozen peas you're finished. If fresh add 3 Tbsp water cover, turn to low and gently cook for 6-8 min until peas are tender.

Serves 4
Spinach and Ginger Soup (Perfumed with Cloves)
From "At Home with Madhur Jaffrey"

4 cups chicken stock
10oz spinach, well washed and coarsely chopped
1 medium carrot, peeled and cut crossways into thick slices
1 medium onion, coarsely chopped
1 large potato, coarsely chopped
1/2-1 hot chili, chopped (1/4 jalapeno)
1in piece of fresh ginger, peeled and very finely chopped
2 whole cloves
10 black peppercorns
Salt
1/2 cup heavy cream
2 tsp lemon juice

Pour sauce into a good size pan. Stir in the spinach, carrots, onions, potatoes, chili, ginger, cloves, and peppercorns. Bring to a boil. Cover, turn heat to low and simmer 20min until potatoes are tender. Blend the soup in batches until smooth. Pour back into pan trough a coarse strainer, adding 3/4 tsp salt (more if the stock was unsalted) the 1/2 cup of cream and the lemon juice. Mix and bring to a boil on medium heat stirring and tasting for seasoning. Dribble a little extra cream on each serving if desired.
Grape Salad from Renee!

Renee Sichley
GRAPE SALAD
4 lbs green or red seedless grapes cut in half and spread into a 9x13 dish.

Dressing:

8 oz. cream cheese softened
8 oz. sour cream
1/2 c. sugar
1/2 tsp. vanilla

Topping:

1 c. sugar in the raw (you can use brown sugar or brownulated sugar)
1 c. chopped nuts; pecans or walnuts are best.

Mix all of the dressing ingredients until smooth and spread over grapes. You can have as many layers as you want. Sprinkle topping ingredients over all. Very easy and very, very good.

Here you go. We don't spread it over grapes, we just mix it all up and then sprinkle brown sugar over it and top it with nuts if you want. I have had it with and without. Set in the fridge til it's cold and eat it all up! haha and you will. :)
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