Greek Potatoes (Oven-Roasted and Delicious!)

Greek Potatoes (Oven-Roasted and Delicious!)

By evelyn/athens on March 30, 2004

Ingredients:

Servings: 6-8

Servings Size

• 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
• 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
• 1/2 cup olive oil
• 1 cup water
• 1 tablespoon dried oregano (get the Mediterranean, it's the best!)
• 1 lemon, juice of, to 1 1/2
• sea salt
• fresh coarse ground black pepper

Directions:

Prep Time: 10 mins

Total Time: 1 1/2 hrs

1. 1 Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
2. 2 Put all the ingredients into a baking pan large enough to hold them.
3. 3 Season generously with sea salt and black pepper.
4. 4 Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5. 5 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
6. 6 Bake for 40 minutes.
7. 7 When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8. 8 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
9. 9 This will take about another 40 minutes.
10. 10 Do not be afraid of overcooking the potatoes- they will be delicious.
11. 11 Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
12. 
    

Pilafi Me Throumbi (Greek Savory Rice)

Ingredients:
Servings: 4

* 1 cup long grain rice
* 1 tablespoon olive oil
* 1 tablespoon butter (do not substitute)
* 2 tablespoons minced onions
* 1 clove minced garlic
* 1 tablespoon dried parsley
* 1/2 teaspoon paprika
* 1/4 teaspoon ground savory
* 1 packet goya chicken bouillon
* 2 cups hot water

Directions:
Prep Time: 5 mins
Total Time: 30 mins

1. 1 Brown the rice, onion and garlic in the olive oil and butter over high heat.
2. 2 Deeply browning the rice gives the rice its distinct flavor. This will take about 5 minutes.
3. Add water, and rest of ingredients, cover the pot and simmer on low heat until all water is absorbed (about 20 minutes).

Sindhi Curry

Not sure what this curry is, but it was recommended by a foreigner.

Some recipes:
http://www.tarladalal.com/Sindhi-Curry--By-dilip-9067r
http://www.khanakhazana.com/recipes/view.aspx?id=378

Chocolate Cupcake Recipe

Basic (Vegan) Chocolate Cupcake Recipe

TIME/SERVINGS

Makes: 12 cupcakes

Basic (Vegan) Chocolate Cupcake

Buy Now

From: Vegan Cupcakes Take Over the World , by Isa Chandra Moskowitz and Terry Hope Romero

The name says it all, a simple but perfect, tender, and all-around wonderful chocolate vegan cupcake. Change the look and flavor by topping with any frosting, glaze, or filling you can imagine. The Vegan Fluffy Buttercream Frosting is especially delicious. This recipe is the basis for so many great chocolate cupcakes in this book.

We’ve even been known to whip up an unadorned batch and serve them with a glass of cold soy milk when the need for good, honest chocolate cake arises.

INGREDIENTS

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vegan Fluffy Buttercream Frosting

INSTRUCTIONS

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Variation:Cookies ‘n’ Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

JOIN THE DISCUSSION |Read All 59 Comments

• These cupcakes are unbelievable. I even made them with gluten-free flour so they were gluten-dairy-egg-animal free and they were moist, chocolatey, and delicious. I added orange extract instead of what is recommended, and I was very impressed. Add a bit of food colouring to the icing and they're pretty AND tasty. :)

  By sarelli on November 21, 2010 04:41 PM

Vegetable Bangalore Phall Recipe

Ingredients:

• 800g Diced Mixed Vegetables. 1cm Diced cubes or thereabouts
• 2 Cups/600ml Water or Vegetable Stock
• 2 Small white onions finely chopped
• 2 Teaspoons Ginger Puree
• 2 Teaspoons Garlic Puree
• 200g Butter Ghee
• 1 Teaspoon Turmeric Powder
• 4 Teaspoons Mild Curry Powder
• 7 Teaspoons Chilli Powder
• 1 Teaspoon Garam Masala Powder
• 1 Teaspoon whole Sizzling Seeds
• 1 Tin Chopped Tomatoes
• 2 Tablespoons Tomato Puree
• 300ml Pureed Onion
• 8 Birds eye chillies sliced lengthways to garnish

If you would like to buy all of the above spices please add them to your basket. You can remove any spices or products which you already have from the basket.

Cooking Method for Vegetable Bangalore Phall

Serves 4

To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.

Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds and cook until they sizzle and crackle then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add your 800g Diced Mixed Vegetables. 1cm Diced cubes or thereabouts stir in well.

Mix the Chopped Tomatoes, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10-20 minutes until vegetables are cooked through. Stir occasionally.

Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the 8 Birds eye chillies sliced lengthways and serve.

Chanterelle Mushroom Kofta

Jim:
Ack! What did I get myself into?

Actually, these turned out nicely! I could have heeded your advice to keep the spicing even more minimal than I did, Faustianbargain. I put a tiny, tiny pinch of ginger paste in the kofta, and it was jarring. Didn't cover up the chanterelle flavor, but neither did it complement. Just a bit of powdered coriander and cumin next time. Also, some minced leeks. Here's the base:



I sauteed the mushrooms with a little oil, rough chopped about 80%, and pureed the remainder with minimal besan and they held together nicely.

Here's the finished kofta\/



It's in a yellow tomato ginger sauce, the same I posted over in the members only section. The spicing didn't obliterate the mushrooms, as in my pulao. Should have left the cilantro out, too, but it needed some color.

Fun project!
--jim

http://www.gourmetindia.com/topic/111-mushrooms/page__st__20

Banana Muffins

Vegan Banana Muffins

3 ripe bananas
1/4 cup oil or melted margarine
1 cup sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup chopped walnuts (optional—see other options listed below)

Mash bananas (overripe ones make the best bread). Add oil/margarine and sugar. Mix well.
Sift the flour, salt, and baking soda together and add to the banana mixture. Mix until the flour is blended (do not beat).
Pour into muffin pans or a bread pan and bake at 360°F until a toothpick comes out clean.

Optional: Add a handful of walnuts, oatmeal, raisins, chocolate chips, currants, coconut, or all of the above!

Makes 1 Dozen Muffins



Recent Comments

*
Casey commented:
Oct 28, 2010 2:16 PM
I love this recipe! I use it all the time! I sometimes substitute half of the oil for apple sauce and cut the vegan sugar down to 3/4-cup. I also use half unbleached flour and half whole wheat flour. I usually add either walnuts or chocolate chips and sprinkle vegan sugar on top. They are delicious!