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Swiss chard with chick peas. I made this a little while ago and thought it was really good. Take a good sized bunch of Swiss chard leaves (less than a pound), rinse them, remove any thick bits of stem, and tear into largish pieces. Steam for about 5 minutes until just wilting and tender. Drain in a colander, squeezing out excess liquid. Roughly chop into coarse shreds. In a mortar, make a paste of:. 2 large garlic cloves. 1 teaspoon ground coriander. L/4 - 1/2 teaspoon red pepper flakes. Roast several la...

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Swiss chard with chick peas. I made this a little while ago and thought it was really good. Take a good sized bunch of Swiss chard leaves (less than a pound), rinse them, remove any thick bits of stem, and tear into largish pieces. Steam for about 5 minutes until just wilting and tender. Drain in a colander, squeezing out excess liquid. Roughly chop into coarse shreds. In a mortar, make a paste of:. 2 large garlic cloves. 1 teaspoon ground coriander. L/4 - 1/2 teaspoon red pepper flakes. Roast several la...

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1 2 comments

2 0 comments

3 random pasta

4 sliced green pepper

5 sliced black olives

6 salt and pepper

7 1 comments

8 pooh muffins

9 6 tablespoons honey

10 2 eggs

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2 comments,0 comments,random pasta,sliced green pepper,sliced black olives,salt and pepper,1 comments,pooh muffins,6 tablespoons honey,2 eggs,1/2 cup raisins,tapas again,1 package yeast,1/2 teaspoon salt,two cocktails,1 part vodka,1 teaspoon cumin,name

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cooking log | cookinglog.blogspot.com Reviews

https://cookinglog.blogspot.com

Swiss chard with chick peas. I made this a little while ago and thought it was really good. Take a good sized bunch of Swiss chard leaves (less than a pound), rinse them, remove any thick bits of stem, and tear into largish pieces. Steam for about 5 minutes until just wilting and tender. Drain in a colander, squeezing out excess liquid. Roughly chop into coarse shreds. In a mortar, make a paste of:. 2 large garlic cloves. 1 teaspoon ground coriander. L/4 - 1/2 teaspoon red pepper flakes. Roast several la...

INTERNAL PAGES

cookinglog.blogspot.com

1

cooking log: January 2006

http://cookinglog.blogspot.com/2006_01_01_archive.html

Swiss chard with chick peas. I made this a little while ago and thought it was really good. Take a good sized bunch of Swiss chard leaves (less than a pound), rinse them, remove any thick bits of stem, and tear into largish pieces. Steam for about 5 minutes until just wilting and tender. Drain in a colander, squeezing out excess liquid. Roughly chop into coarse shreds. In a mortar, make a paste of:. 2 large garlic cloves. 1 teaspoon ground coriander. L/4 - 1/2 teaspoon red pepper flakes. Roast several la...

2

cooking log: August 2005

http://cookinglog.blogspot.com/2005_08_01_archive.html

I enjoy Indian food and other cuisines of south central Asia. Among my favorites is chicken curry. Here's the recipe I use. First, the curry power is important. Most commercially blended curry powders are pretty good, especially if you get one from a specialty place such as Penzey's Spices. Nonetheless, nothing beats home-blended curry. Here's a traditional Indian recipe:. 1/3 cup coriander seed. 2 1/2 tablespoons cumin seed. 1 tablespoon fennel seed. 5-6 small dried chilies. 1 tablespoon ground turmeric.

3

cooking log: tapas

http://cookinglog.blogspot.com/2005/08/tapas.html

The September issue of. Has a section on Spanish tapas cuisine- small plates of savory food, usually served buffet style, along with wines and especially sherry. All of their recipes are wonderful. The best thing, in my estimation, was salad of strips of red and green roasted peppers with chopped olives and minced fresh oregano, flavored wonderfully with olive oil, vinegar, anchovy paste, and garlic. Man, that was good stuff. Posted by Joel at 8:02 PM. View my complete profile. On not following recipes.

4

cooking log: western beef and rice

http://cookinglog.blogspot.com/2005/11/western-beef-and-rice.html

Western beef and rice. Golly It's been ages since I've blogged anything here. I've barely blogged anything substantive at my main blog, so I'm not surprised. I had to make dinner quickly this evening and I managed the following in less than 20 minutes and it turned out really good. Get a cup of uncooked medium grain rice cooking in the microwave or on the stovetop or in the ricecooker while you prepare the rest of the recipe. Add and saute into the meat:. 1/3 cup chopped onion. 3/4 cup chopped celery.

5

cooking log: speculaas

http://cookinglog.blogspot.com/2005/10/speculaas.html

It's been a while since I've posted anything here. Sorry about that. Life's been busy. I thought I'd post the recipe for one of my favorite holiday cookies, Speculaas, an almond paste filled spice cookie, though they aren't the easiest cookie to make. I believe the recipe is Dutch in origins and I've seen a lot of variations upon it, though the following is the one I've made most often. 1 3/4 sticks of butter. 2 1/2 cup flour. 1 1/4 cup dark brown sugar. 1/2 tablespoon lemon juice.

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Swiss chard with chick peas. I made this a little while ago and thought it was really good. Take a good sized bunch of Swiss chard leaves (less than a pound), rinse them, remove any thick bits of stem, and tear into largish pieces. Steam for about 5 minutes until just wilting and tender. Drain in a colander, squeezing out excess liquid. Roughly chop into coarse shreds. In a mortar, make a paste of:. 2 large garlic cloves. 1 teaspoon ground coriander. L/4 - 1/2 teaspoon red pepper flakes. Roast several la...

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