Text 4275, 136 rader
Skriven 2006-08-13 12:15:28 av Carol Shenkenberger (6:757/1)
   Kommentar till text 4159 av JIM WELLER (1:123/140)
Ärende: Re: weather
===================
*** Quoting JIM WELLER from a message to CAROL SHENKENBERGER ***

 CS> Hot air from
 CS> the equator sweeping up, then the monsoon season (we get the edge of
 CS> it), then  come winter seems to flip and we get the cold comming down
 CS> from Siberia

JW> I see.


JW> MMMMM----- Recipe via Meal-Master (tm) v8.06
JW>  
JW>       Title: Garlicky Soba Noodles
JW>  Categories: Soups, Japanese, Noodles
JW>       Yield: 2 servings
JW>  
JW>       2 pk Soba (buckwheat noodles)
JW>       1 pk Miso-cup instant soup mix
JW>       2 tb Green onions, slivered
JW>       1 lg Garlic clove, finely minced
JW>       1 tb Sesame seeds, toasted
JW>            water as needed

Humm!  Miso-instant?  I remember that stuff!  I'm so used to getting it full
and by the fistful, I forget that type exists!

Having had both, I will use the instant when I get stateside but it is a very
poor 'barely acceptable' taste substitute.  It's in the range of a cheap
swanson chicken bullion cube as compared to a real chicken deep broth of the
same volume with all its true under and over tones of flavor.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chayote & Corn Stuffed Chilies with Red Sauce
 Categories: Main dish, Vegan
      Yield: 10 Chilies
 
     10 lg Fresh long green chilies

MMMMM--------------------------FILLING-------------------------------
      1 tb Vegetable oil
      2    Garlic cloves; minced
    1/2    Onion; finely diced
      1 lg Chayote squash
           -- seeded, finely diced
      1 c  Corn kernels
    1/2 ts Salt
    1/2 ts Ground red chili pepper
           Black pepper, to taste
      2 tb Lemon juice
    1/2 c  Coarse breadcrumbs
      1 tb Nutritional yeast (optional)

MMMMM---------------------------BATTER--------------------------------
      1 c  Cornmeal
    2/3 c  All-purpose flour
      1 ts Baking powder
    3/4 ts Salt
  1 1/4 c  Water
           Vegetable oil; for frying

MMMMM-------------------------RED SAUCE------------------------------
      1 c  Tomato sauce
      2    Garlic cloves
    1/2    Onion
  1 1/2 c  Water
      1 tb Ground red chili pepper
    1/2 ts Salt (or to taste)
    1/4 ts Cinnamon
    1/4 ts Ground cumin
 
  Roast chili peppers according to your favorite method.  (I don't have
  a gas stove or other type of open flame, so I heat the oven to the
  hottest temperature, then bake the peppers on a heavy-duty baking
  sheet, turning if necessary to char all sides.  The roasted peppers
  are placed in a bowl, covered, then allowed to steam a few minutes to
  help facilitate removal of the peels.)
  
  Carefully remove peels from roasted peppers, leaving stems attached.
  Remove seeds by cutting a slit along one side of each pepper and
  gently scraping and rinsing out seeds and attached membranes.  Pat
  dry and set aside.
  
  FILLING: In a heavy skillet, heat oil on medium-high.  Add garlic,
  onion and chayote; cook until onion is translucent and mixture begins
  to brown, stirring frequently.  Remove pan from heat and add corn,
  chili pepper, salt, black pepper, and lemon juice, stirring to
  combine well. Gently mix in breadcrumbs and nutritional yeast.
  
  On a flat surface, open up one pepper at a time and spread about 3
  tablespoons of the filling mixture down the center of each.
  Carefully roll sides of pepper around filling to enclose, pressing
  firmly to shape. (Chilies may be prepared ahead of time to this
  point, covered, and refrigerated up to 24 hours.)
  
  BATTER: In a pie plate or shallow dish, stir together cornmeal, flour,
  baking powder and salt.  Gradually mix in water to form a batter of
  medium consistency.
  
  Heat 1-1/2 inches of oil in a large skillet over medium heat.
  Lightly roll each stuffed chili pepper in flour.  Carefully coat each
  pepper with batter, as evenly as possible, using stem to help drag
  chili through mixture, and a spoon to spread batter over top of chili
  if necessary. Fry chilies in hot oil, two at a time, until lightly
  browned, turning once. It should take about 3 to 4 minutes per side.
  Remove and drain on absorbent paper.  (The temperature and freshness
  of the oil is important. If conditions are right, each chili will
  absorb LESS than 1 tablespoon of oil.)
  
  (If chilies must be prepared in advance, reheat just before serving by
  placing them on a baking sheet in a preheated 350 F. oven until hot
  and crisp.)
  
  RED SAUCE: In a food processor or blender, puree garlic and onion with
  tomato sauce. Transfer to a saucepan and add water, ground red chili
  pepper, salt, cinnamon and cumin. Cook sauce over medium heat for 30
  minutes, stirring frequently to prevent scorching.
  
  TO SERVE: Spoon a little sauce onto each plate, spreading it around
  in a spiral fashion with the back of the spoon to form a large
  circle. Place a chili onto circle of sauce, drizzling a bit of
  additional sauce over top if desired, and garnish with a few slices
  of avocado and/or some finely minced cilantro leaves.  A black bean
  salad and slices of cooling fresh melon and/or tropical fruits would
  be nice accompaniments.
  
  Copyright 1995 Karen Mintzias
 
MMMMM

I aw this one and I thought Roy might be especially partial to this though t
seems not very easy to make.
                                       xxcarol

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 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)