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Karen's Honey and Curry Chick Peas |
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Not only is Karen Franzen a good cook but she is also a talented potter.
You'll love this sweet and spicy vegetarian dish. Serve with rice and Cucumber Raita for dinner, or as a hot dip. Best served in one of Karen's own bowls.
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| 1 can |
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chick peas |
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| 2 Tbsp |
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butter |
| 1 |
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large onion, finely chopped |
| 2 |
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cloves garlic, finely chopped |
| 2 Tbsp |
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honey |
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Patak's curry paste, to taste |
| 1 tsp |
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dry mustard |
| 1/2 cup |
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raisins (optional) |
| 1 |
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ripe banana, mashed (optional) |
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salt and pepper to taste |
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| Separate liquid from chick peas and set aside. |
| Mash chick peas into a thick paste. |
| In a large skillet, sauté the onions and garlic in butter. |
| Slowly add some of the liquid from the chick peas. |
| Add the honey, curry paste and mustard and stir well. |
| Stir occasionally. |
| Add raisins and/or banana (optional). |
| Serve hot with Basmati rice. |
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Alex's Green Beans |
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| bunch |
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green beans, trimmed (approx. 50 beans) |
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| 2 Tbsp |
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butter (for sauteing) |
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freshly ground black pepper (to taste) |
| 1/2 |
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lemon, juiced |
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| Place green beans in salted boiling water. Cook for about 5 minutes, or until tender and still crisp. Drain. |
| In a frying pan, melt butter on high heat. Add green beans and fry, stirring frequently. |
| Add pepper and lemon juice. |
| Serve immediately. |
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Vietnamese Cabbage |
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| 1 |
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small cabbage, sliced in thin strips |
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| 1/2 |
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onion,sliced in thin strips |
| 1 Tbsp |
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vegetable oil |
| 2 Tbsp |
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water |
| 2 |
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eggs, beaten |
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salt and pepper to taste |
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| Heat oil in a large frying pan. Brown onions. |
| Gradually add cabbage, stirring frequently to coat it. |
| Add water and salt. Cover. Cook at medium heat for about 10 minutes, until cabbage is tender. |
| Make a well in the center of the frying pan. Pour in eggs and stir vigorously to break up the eggs as they cook. |
| Sprinkle with lots of pepper and serve immediately with cooked rice. |
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