| Creamed Peas |
|
| dried peas vegtable broth ground celery seed |
salt white pepper |
| Soak dried peas overnight in watter. Boil for about an hour in broth with salt, white pepper & ground celery seed. Puree. | |
| Green Bean Casserole |
|
1 lb. green beans, snaped |
1/3 c. minced onion |
Boil green beans until tender, drain. Saute mushrooms in dry skillet until they loos water & remove. Melt butter in skillet and saute celery, garlic, and onion. When soft, add flour and cook until light brown. whisk in wine, salt, paprika, and stock. Simmer until thick. Combine with beans and mushrooms in a casarole pan. Top with French's onions and bake at 350 for 1/2 hour. |
|
| Aspergras & Endive |
|
| aspergras belgian endive 1 sm. clove garlic 2 eggs yolks 1/2 t. mustard |
1/2 c. olive oil 1/2 c. safflower oil 1 T. white beer salt |
| Beat egg yolks, pressed garlic, salt, & mustard. SLOWLY add the oil while beating until thick.Stir in beer and serve with steamed vegetables. | |
| Collard Greens |
|
| 3 lbs fresh collard greens, rinsed 1 lb mustard greens, rinsed 2/3 c. cider vinegar 2-1/2 T. soy sauce 1 T. sugar 1 T. hot sauce |
1 t. dry mustard 2 t. salt 1 t. white pepper 1/4 t. baking soda 1 t. worchestershire sauce 1/4 c. nutritional yeast |
| Remove stems from leaves. Roll handfuls of leaves like into a cigar and cut into strips. Put them in a large stock pot and cover with water. Add the rest of the ingredents and boil for ~45 min or until properly tender. Lightly drain if nessisary. | |
| Saag Paneer |
|
| 1 bag or 2 boxes frozen spinach olive oil 4 cloves pressed garlic 1 T. minced ginger 1/2 t. coriander 1/2 t. tumeric 1/2 t. ground fenugreek 1/4 t. ground cardamom seeds 2 T. salt |
1/2 t. white pepper 1/4 t. nutmeg 1/4 t. ground cloves 1/2 t. asafoetida 1/4 t. cinnimon 1 c. plain yogurt 1/2 gal. whole milk 1/4 c. lemon juice cheesecloth |
| Bring the milk to a boil. Remove from heat & slowly stir in the lemon juice. When cool enough, pour through the cheesecloth, tie the top, and hang the cheesecloth somewere it can drip for a half hour. After the cheese has drained for the half hour, remove it from the cloth and kneed it on the countertop as though it were dough. the cheese will transform from a crumbally texture to a smooth texture. Form up the cheese into a square 1/2 an inch thick. Cut into cubes and fry in oil as though it were tofu. when browned, remove from skillet and salt. Cook the spinach in oil until tender, about 20 min. Push the spinach to the outside of the pan, creating a clear area in the center. Add the rest of the oil, garlic, ginger, and spices and fry for a few minutes. Stir in the spinach and cook for another 10 minutes. Remove from heat and stir to cool a bit. Add the yogurt and browned cheese and serve. | |
| Brussel Sprouts |
|
brusel sprouts (~6-8 per person) |
pasta |
| Cut off the ends of the brussel sprouts and then cut X’s in the bottoms (this helps them cook evenly) Steam sprouts until you can smell them and they are tender ~15 min while boiling your pasta. Melt butter and mix with mustard & lemon juice. Put the sprouts on the pasta, the sauce on the sprouts, and the parmisian on top. | |