Text 7790, 78 rader
Skriven 2006-11-21 08:42:00 av Dave Drum (1:10/345)
     Kommentar till en text av MICHAEL LOO
Ärende: How much wind
=====================
On 10-10-06 MICHAEL LOO Scribbled to DAVE SACERDOTE about How much wind 

ML>Today we had bbq chicken sided by caprese (mozzarella and
ML>tomato) and Zatarain's black beans and rice, which weren't
ML>bad, but on the bus on the way home Carol kept belching
ML>and I kept doing the wind thing.

Remember, a belch is just a fart that lost its way.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Flavoured Golden Butternut Squash 
 Categories: Chilli, Vegetables, Squash, Weird
      Yield: 8 Servings
 
      2 tb Olive Oil
      2 lg Onions; cut in 1/4" dice
      2 tb Garlic; fine chopped
      2    Red bell peppers; 1/2" dice
      3 tb Chilli Powder
      2 tb Ground Cumin
    1/4 ts Ground Allspice
  1 1/2 tb Dried Oregano
           Pinch red pepper flakes
      2 cn (28oz) Plum tomatoes; peeled,
           -chopped, with their juices
    1/2 c  Dry red wine
      2    Butternut squash; peeled,
           -cut into 1/2" dice **
      1    Fine grated zest of orange
           Salt & fresh ground pepper
      2 cn (15 1/2 oz ea) kidney beans
           -drained
      2 tb Chopped fresh cilantro leaf
      2 tb Chopped flat-leaf parsley
 
  ** NOTE: Butternut squash can be difficult to cut, because the pulp is
  very firm and the outer skin is slightly tough, so work carefully. I
  find that the easiest way to work with it is to cut the squash in half
  crosswise at the base of large neck. Then carefully cut in half
  lengthwise. Scoop out any seeds in the cavity and slice the halves
  into 1/2 inch lengths crosswise. Peel the skin from each piece and
  then cut into dice.
  
  1. Heat olive oil over medium heat in a large, heavy pot. Add onions,
  garlic and red peppers. Cook for 10 minutes, stirring occasionally,
  until the vegetables have wilted. Add the chilli powder, cumin,
  allspice, oregano and red pepper flakes; cook for 1 minute longer,
  stirring to coat vegetables well with spices.
  
  2. Add the chopped tomatoes with their juices, red wine, diced
  butternut squash and orange zest. Bring all ingredients to a boil,
  reduce heat to medium-low and simmer, uncovered, for 20 minutes, or
  until squash is tender. Add salt and pepper to taste, and adjust
  seasonings.
  
  3. Add the kidney beans and fold in gently. Cook 10 minutes more. Just
  before serving, stir in the chopped cilantro and parsley.
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


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