Text 30030, 68 rader
Skriven 2009-10-17 18:44:00 av JIM WELLER (1:123/140)
Ärende: List 1
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Some interesting things that appeared recently in other cooking
forums:

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     Title: Spaghetti Squash With Indian Spices
Categories: Vegetables, Indian
  Servings: 6

      1 sm spaghetti squash
      1 T  vegetable oil
      1 t  brown mustard seeds
      3 T  unsalted butter
    1/2 C  finely chopped onion
      2 t  minced ginger
      2 t  minced garlic
      1 t  cumin seeds
    1/2 t  ground coriander
    1/2 C  chopped tomato
      1 sm serrano chili, seeded and
           minced
           kosher salt
    1/2 C  coarsely chopped cilantro

Preheat oven to 350. Halve the squash lengthwise and scoop out the
seeds. Set the squash halves cut side down on a heavy duty rimmed
baking sheet, and bake until strands of flesh separate easily when
raked with a fork, about 45 minutes. Set the squash halves aside
until cool enough to handle. Use a fork to rake the cooked squash
into strands.

In 10-inch skillet, heat the oil over medium hot heat until hot. Add
the mustard seeds and cover. The seeds will start popping; cook
until the popping subsides, about 1 minute. Uncover, reduce the heat
and add the butter. As soon as it melts. add the onion, ginger,
garlic, cumin seeds and ground coriander and cook until the onion
softens, about 3 minutes. Add the tomato, chili and 1.5 t salt,
stirring, until the tomato begins to soften and the chili is
fragrant, about 2 minutes.

Increase the heat to medium high and add the squash to the skillet.
Toss with tongs to distribute spices and heat through, 1-3 minutes.
Toss in the cilantro and taste to see if you want a little more
salt.

Notes: I just used 1 tsp of cumin....I didn't have cumin seeds. I
didn't have any ground coriander, so I left it out I didn't have a
chili, so I used red pepper flakes instead.  To taste. It was
lightly spicy, but too spicy for the kids. At first I didn't think I
had mustard seeds and so proceeded without them, but then I found
some so just added them with the onions.

from Fine Cooking, October/November 2008

From: Lilia Prescod To: Eat-L
 
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Cheers

YK Jim


... McDonaldization developed the notion that quantity equals quality

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