TEMPEH

Dried Red Chilies, Petra, Jordan

Tempeh

I think Susy learned this recipe at a cooking class at a Burmese restaurant. Very tasty served with rice and healthy...

3 tbs oil
1 garlic clove, chopped fine (I usually put in a bit more)
1 inch fresh ginger, chopped fine
½ cup slice onion (I put in a whole large onion)
¼ tsp tumeric (I usually add a bit more)
1 tsp hot red chili flakes
2 cups crumbled tempeh
1 tsp salt (not necessary)
2 tsp soy sauce (to taste)
½ cup roasted peanuts, coarsely chopped
One small can of whole plum tomatoes. I cut the tomatoes in chunks and I add the juice as well.
1 -4 hot green chilies, cut in 4 pieces each (again, to taste...I usually use one chili or none)

Heat oil in skillet and fry the garlic, onion, ginger and tumeric over moderate heat until light brown.

Add chili flakes, tempeh, salt and soy sauce and fry three or four minutes stirring so all is well mixed.

Add peanuts and fry 2 minutes more.

Add tomato, fry 2 minutes.

Add fresh chilies, fry a moment more and serve.

Garlic Mashed Potatoes

Kings Crown near King Hill, Idaho

GARLIC MASHED POTATOES

Lots of butter and cream...but wonderful taste and texture...

4 pounds red-skinned potatoes, unpeeled, quartered (scrub well and cut out any eyes)
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup finely chopped onion
3 tablespoons finely chopped garlic
1 cup whipping cream

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return to pot.

Meanwhile, melt 1/4 cup butter in large skillet over medium heat.
Add onion and sauté until translucent, about 3 minutes.
Add garlic and sauté until tender, about 3 minutes.
Add onion-garlic mixture to potatoes.
Add cream and remaining 1/4 cup butter; mash coarsely. Season to taste with salt and pepper and serve. Serves 6 to 8.

Pita Crisps

Crisp pita wedges to serve with hummus and other dips...


Preheat oven to 400°F.

Brush pita breads on both sides with oil (I usually don't do this step).

Cut each bread into 8 wedges. Arrange on cookie sheets.

Bake until lightly brown and crisp, about 12 minutes.

Kevin's Biscuits

Especially good eaten warm and slathered with butter and jam.

Ingredients:

1/2 cup butter
2 cups flour
1 TBSP sugar
3 tsp baking powder
1 tsp salt
3/4 cup milk

Preheat oven to 450*

Mix dry ingredients. Cut butter into flour until the mixture resembles fine crumbs (Or pulse in the food processor)

Stir in milk until dough leaves sides of bowl.

Dough will be soft and sticky.

Turn dough onto a lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2 inch round cutter.

Place on ungreased cookie sheet about an inch apart for crusty sides (for soft sides, let biscuits touch).

Bake until golden brown - 10 to 12 minutes.

Immediately remove from cookie sheet.

A make ahead note: you can take the cut out biscuits and freeze. When ready to cook, place frozen biscuits on cookie sheet and proceed as described above.

Microwave Popcorn

You don't need to buy ready made and already-flavored-with-chemicals microwave popcorn. Here's a quick and easy way to do it yourself.

Put approximately 1/4 to 1/3 cup popcorn in a small brown paper bag. The size you'd pack a lunch in. Narrowly fold the top two or three times pressing firmly so bag will stay closed.

Lay bag on its side in microwave and push the button for popcorn (many microwaves have this preset) or pop on HIGH until you don't hear much popping.

Add your own melted butter and salt...or parmesan cheese or nutritional yeast.

Onion Soup at last

This recipe is excellent and taken from Julia Child's Mastering the Art of French Cooking. Takes a bit of time, but is easy to do.

1 1/2 pounds or about 5 cups of thinly sliced yellow onions.
3 Tbs butter
1 Tbs olive oil

Cook onions slowly with the butter and oil in a heavy-bottomed covered saucepan. Cook for approximately 15 minutes.

1 tsp salt
1/4 tsp sugar

Uncover, raise heat to moderate and stir in salt and sugar. Cook for 30 to 40 minutes, stirring frequently until the onions have turned an even, deep golden brown. DO NOT BURN.

3 Tbs flour

Sprinkle in the flour and stir for 3 minutes.

2 quarts boiling beef stock (I used boxed or canned beef broth or beef bouillon (boxes of beef broth from Whole Foods (Pacific Brand, I think, and a can or two of Campbells consomme or bouillon).
1/2 cup dry white wine or dry white vermouth (I always use Martini and Rossi white vermouth)

Off heat, blend in the boiling liquid. Add the wine or vermouth. Season with salt and pepper to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning (I sometimes add a bit more vermouth).

Rounds of hard toasted French bread
1 to 2 cups of grated Swiss cheese

Put bread slices on cookie sheet. On one side mound Swiss cheese (and a sprinkle of Parmesan as well if you'd like). Run under broiler until cheese is brown (don't let this burn) and melting.
Float cheese rounds on top of hot soup.

Enjoy!!!!!

Pour soup into soup bowls. Float cheesy bread rounds on top.