Food (original) (raw)

Food https://throw-the-knife.livejournal.com/Food - LiveJournal.com Mon, 21 Jan 2008 11:17:05 GMT LiveJournal / LiveJournal.com throw_the_knife 12452648 community https://l-userpic.livejournal.com/59253226/12452648 Food https://throw-the-knife.livejournal.com/100 100 https://throw-the-knife.livejournal.com/3640.html Mon, 21 Jan 2008 11:17:05 GMT Japanese onion soy sauce dressing cruciverbalist https://throw-the-knife.livejournal.com/3640.htmlIngredients:

1 onion
2 tsp sugar
1/2 tsp salt
pepper (to taste)
6 tbsp apple cider vinegar
4 tbsp soy sauce
4 tbsp olive oil

Directions:

1. Chop onions into several pieces, toss into food processor and process. Or, grate them (I suggest using 1/2 onion if you grate it because the onion taste will be too strong otherwise).

2. Mix the sugar, salt, pepper, vinegar and soy sauce together.

3. Add the processed (or grated) onion and mix well.

4. Add olive oil, and mix. https://throw-the-knife.livejournal.com/3640.html?view=comments#comments onion japanese dressings soy sauce salad Withnail & I Withnail & I public cruciverbalist 449761 1 https://throw-the-knife.livejournal.com/3375.html Thu, 10 Jan 2008 23:56:01 GMT Curry Chicken Salad Sandwich sensei_shefu https://throw-the-knife.livejournal.com/3375.htmlCurry Chicken Salad Sandwich-- so good

Cooked chicken in bitty pieces
Mayo (not the light stuff either)
Curry powder
A handful of Craisins
Pine nuts
Honey Mustard

Mix the mayo and curry powder first, then add everything else. Everything is to taste, but be careful not to put too much curry in-- just keep tasting until you get it right, should be sweet and curryful. Then slap some honey mustard on a couple pieces of bread, add some salad greens, and the curry chicken mix. https://throw-the-knife.livejournal.com/3375.html?view=comments#comments public sensei_shefu 12445589 0 https://throw-the-knife.livejournal.com/3170.html Thu, 10 Jan 2008 23:55:14 GMT Raspberry Balsamic Chicken sensei_shefu https://throw-the-knife.livejournal.com/3170.htmlRaspberry Balsamic Chicken

1 tsp. vegetable oil
1/2 red onion, chopped
1 1/2 tsp. fresh or 1/2 tsp. dried thyme, minced
1/2 tsp. salt, divided in half
4 chicken breasts, skin and bones removed
1/3 c. raspberry preserves, seedless (or any flavor desired)
2 T. balsamic vinegar
1/2 tsp. fresh ground black pepper

Directions:

* In a large skillet or saucepan, saute onion in hot oil for 5 minutes over medium-high heat.

* Sprinkle 1/4 tsp. of the salt and all of the thyme over the chicken and add to pan. Cook for 5-6 minutes on each side or until done.

* Remove chicken from pan and keep warm.

* Reduce heat to medium. Add remaining salt, raspberry preserves, vinegar and pepper to pan. Stir constantly until preserves are blended in and melted.

* Drizzle sauce liberally over chicken and serve immediately.

Makes 4 servings.

Goes great with white rice or couscous. https://throw-the-knife.livejournal.com/3170.html?view=comments#comments public sensei_shefu 12445589 0 https://throw-the-knife.livejournal.com/2988.html Sun, 07 Oct 2007 02:38:57 GMT Black Bean Chilli, Indian style sensei_shefu https://throw-the-knife.livejournal.com/2988.htmlIngredients:
1 can black beans
1 medium Onion (yellow or purple/red; chopped or sliced)
2 Roma tomatoes (cut lengthwise like fat french fries)
1 tsp Kashmiri Chilli powder (ground red chilli powder-indian) Substitute: Use Cayenne powder
2 tsps of cumin powder (important)
1 serano chilli halved.

Salt to taste (~1tsp)
5-8 garlic cloves- sliced or left whole.
fresh cilantro (optional)

Method:

In a non-stick pot, add 1.5 tsp vegetable/cooking oil. As soon as it heats up (medium-high/low), add the onions and fry for about 3-5 minutes, at least until the onions are translucent and browning up. Add the garlic, serrano chilli, red chilli powder, turmeric, and cumin powder. Also add the tomatoes at this point.
sauté until the tomatoes are cooked (the red skin should start to wrinkle). Now add the can of black beans and rinse the can with water and add that as well. Also add salt.

let it come to a boil and then let simmer on low for 5-10 minutes.

Garnish with chopped cilantro. Eat as a soup or serve with white basmati rice.
yummo!


ETA: For a milder and a more natural flavor, replace the serrano with Green bell peppers (capsicum). 1 OR 1/2 of it should do. Omit the chilli, cumin powders. just season with salt.
Black beans are really delicious by themselves. https://throw-the-knife.livejournal.com/2988.html?view=comments#comments USC loses to Stanford USC loses to Stanford anxious public sensei_shefu 12445589 0 https://throw-the-knife.livejournal.com/2599.html Sun, 05 Aug 2007 23:03:40 GMT sensei_shefu https://throw-the-knife.livejournal.com/2599.htmlIndian Starter/Main Course

This is SO easy to make! I got this recipe from Sanjeev Kapoor of "Khana Khazana" fame on Indian television

Ingredients:
Chicken  (as usual, i like using breast or tenders: white meat)- 1.5 lb
Kashmiri red chilli powder ) - 1-2 teaspoon (depending on taste, I recommend 2)
Lemon Juice - 2 Tablespoon
Salt: dependant on taste
Ginger paste (I just grated the ginger since i didnt have the paste)= 2 tablespoons
Garlic paste (grated)- 2 tablespoons
Garam Masala powder - 1/2tspn
some oil during marination (1tspn maybe) and butter for basting (optional. i forgot to do this and my chicken came out dry)

Onions and Green pepper as accompaniments. 
Skewers (Bad idea if you're doing it on a stove-top grill like me)

Yoghurt (no substitution!) -1 cup (I approximated this because I added enough to coat the chicken properly. Also i've heard from a friend that she used Sour cream instead of yoghurt. I haven't tried it so I can't vouch for it)

Step 1:
Marinate Chicken:
Mix all ingredients EXCEPT the onions and the green peppers and butter with the raw chicken.  Let sit  in the fridge for at least 24 hours.

Put the chicken pieces onto your skewer and alternate the pieces by adding onion and green pepper pieces of the same size. Fire up your grill and cook until done.  If you use breast meat it shouldnt take TOO long. I made it for the first time and had to keep poking and prodding. Practise makes perfect tho!

Serve with lemon wedges and a mint+yoghurt sauce.

I will post a recipe for mint chutney soon! 
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 ETA: The same recipe can be used on FISH and SHRIMP. https://throw-the-knife.livejournal.com/2599.html?view=comments#comments public sensei_shefu 12445589 0 https://throw-the-knife.livejournal.com/2306.html Mon, 30 Jul 2007 01:57:02 GMT Cocktail: Drinks (Alcoholic) sensei_shefu https://throw-the-knife.livejournal.com/2306.html

Midori Sour


 1 oz Melon liquer
1 1/2 oz Sweet and sour mix ( aka, sugar syrup and lemon)
A big glass filled with ice
Maraschino Cherries for garnishing.
Sparkling water: i prefer perrier

OPTION: Instead of sweet and sour mix and perrier, you can just substitute with 7up or sprite.

In your cocktail mixer flask thingy (yeah, i'm that good), add your liquer and Sweet and sour mix. Shake and mix thoroughly.

Fill your glass with ice. Add perrier about half way. Then add the mixed concoction and swirl it around once with a straw so the perrier and the alcohol mix are mixed properly. Top it off with a cherry. 
Enjoy on a hot summer evening. It's a beautiful summer cocktail.

notes:
Play around with the measurements. Some people prefer more lemony taste and some the melon taste, so adjust accordingly and enjoy.

Fried Rice, Indian style.

Ingredients:

Carrots -  peeled and chopped finely*.
Zucchini- Chopped finely
Green Beans- Chopped finely
Green Bell pepper- Chopped finely
Button  (white) mushrooms - thinly sliced
Celery- chopped finely
Spring Onions- finely chopped
Red onions - 1 medium sized one, finely chopped.

Ginger: about 2 thin slices (about 1 cm in breadth), DO NOT FINELY CHOP, not much fun to eat this.
Optional: add other colored peppers, sprouts, spinach!, etc. Don't add eggplant, potato, sweet potato, etc.


*Chopped finely = miniature cubes.

Basmati Rice- 1 or 2 cups.

Vegetable cooking oil
Optional: a few drops of sesame oil for aroma. 

Salt to taste.
Pepper to taste. 
Soy Sauce (totally optional. I prefer it without)



method:

Step 1: Cook the Rice.
I own a rice cooker and use it to make rice. However, if you don't own one then general rule of thumb for cooking rice.: 1rice:2water. 
For every cup of rice, add 2 cups of water to cook it.

Once it is cooked, take it out of the cooker or pot and spread it out on a large plate so it can cool down and separate.

Step 2: Cook the veggies:

In a large pot, put some oil to coat the bottom. If it's a non stick pan then just add a little bit. To it add onions, ginger, carrots, and celery. Saute for about 2 minutes. then add green beans, zuccini, green peppers. Saute for a minute. then add mushrooms (takes the least time to cook) and the spring onions. Keep saute-ing until the veggies are semi-ccoked. i.e. they should remain crunchy when you taste it but at the same time cooked. 

Step 3:
Once it is at this stage, add the rice. Also at this point add salt and pepper and soy sauce (if required) and also 1/2 tsp of sesame oil . Mix thoroughly for about 2-4 minutes on the stove and you are done!!!

Notes:
I purposely have not specified how much of each veggie since it depends on if you want more rice or more veggies. 


Stir-frying vegetables:



Rice+ veggies= veg Fried rice!




Optional:
To make Chicken fried rice:
Buy boneless chicken, preferably chicken breast (white meat): 
cut into manageable pieces and marinate for about 30 minutes with ginger and soy sauce. Saute separately and get it cooked.
Once cooked, chop finely and add it to the veggie mixture when you add the rice.!

To make Egg fried rice: 
On the side scramble an egg or two. Once your fried rice is ready, plate it up and then top it off with the scrambled egg.
Another option is to make fluffly omelette's (properly cooked) and then to cut it up into cubes/squares/rectangles and to top off the rice with it. 
Enjoy!!

1 tbsp ea. Honey and brown sugar

2 tbsp soy sauce

3 tbsp st1:cityst1:placeDijon mustard

1 tbsp olive oil

1 tsp. minced garlic or ginger

1 salmon filet w/ skin 3.5-4.5 lbs.

Optional: lime slices

<o:p> 

Directions: In a 6 to 8 in. frying pan, over medium heat, stir butter w/ honey and sugar until butter melts. Remove from heat. Add soy sauce, mustard, oil, and garlic. Cool slightly.

Rinse fish and pat dry. Arrange a double layer foil tent, put salmon in, baste with sauce, and pinch foil around it. Place in roasting pan with high walls. Bake at 400 for 30-40 min. Apply lime slices to make it look pretty.

This stuff is absolutely DELICIOUS if you can do it right. For sides you can do mashed potatoes and grill some asparagus. And yeah S., it's fish. Get over it. You need to aquire a taste for that stuff, so TRY THIS OUT.