Please note: I’ve been working for a few months on setting up a teleconference support fibro group for those interested. I’ve finally been able to negotiate a very cheap monthly price. (the main reason the negotiations took so long) The idea is to have it weekly for 45 minutes to one hour. I could speak on a topic and then there would be time for questions and answers. If any interest, please e-mail me at firstname.lastname@example.org and write support group in the description.
Now, Today’s Blog!
- Banana – 4-5
- Apple – 2
- Mango – 1 (Seasonal Fruit and hence optional)
- Sapota/Sapodilla (Chikku) – 2
- Pomegranate Seeds – 1/2 Cup
- Cashew nuts – 8-9
- Raisins (Kishmish) – 10
- Milk – 1/2 litre or 17 ounces or 2 cups
- Sugar – 1 and 1/4 Cup
- Vanilla flavour Custard Powder – 2 Tbsp
Time to Prepare: 20 min
How to Make Fruit Salad using Custard Powder:
1. Cut all the fruits listed – Mango, Banana, Apple, Sapota into small pieces and transfer to a bowl. Peal off Pomegranate, extract seeds and transfer them to the fruit bowl along with Cashew Nuts and Raisins. Sprinkle 1 tsp of Sugar immediately onto this fruit bowl and mix well with the fruits. Mixing with Sugar helps prevent the change of color you see in the cut fruits like Banana and Apple; maintains the fresh look of freshly cut fruits. Keep in refrigerator for about 30 minutes.
2. Take Vanilla flavored Custard Powder in a small bowl. Add 2 Tbsp of boiled and then cooled Milk, mix well with spoon the paste formed without allowing lumps to be formed. Keep aside.
3. Boil the remaining Milk in a vessel. Add Sugar to the boiling Milk and stir continuously until the Sugar dissolves completely.
4. Now add the Vanilla flavored Custard paste from Step 2 to the boiling Milk and stir for 5 minutes until the whole mixture turns thick. Remove from the flame. Make sure you leave the mixture to cool for 10-15 minutes.
5. Now add the fruits mixture from Step 1 to the Custard paste and mix well.
Fruit Salad using Custard Powder is now ready. If needed, keep this mixture in refrigerator for 30 minutes and serve the Fruit Salad chilled.
5 to 6 medium onions, a mix of red and sweet onions
3 tablespoons extra-virgin olive oil
2 to 3 sprigs thyme
1/2 teaspoon plus
1/4 teaspoon fine sea salt
Freshly ground black pepper
1 cup all-purpose flour, plus more for the work surface
1 cup whole-wheat flour
1 generous teaspoon baking powder
5 tablespoons chilled unsalted butter
Scant 1/3 cup whole or low-fat milk
Heat the oven to 425 degrees.
Cut the onions into medium dice to yield about 8 cups.
Heat the oil in a medium (9- or 10-inch) ovenproof skillet over medium-high heat until the oil just begins to shimmer; a seasoned cast-iron skillet or enamel-coated pan works well.
Add the onions and the leaves from the thyme sprigs (to taste), stirring to coat. Cook for 8 minutes, stirring fairly often, until the onions have softened and some of them are lightly browned. Season with the 1/2 teaspoon of salt and the pepper to taste. Remove from the heat.
While the onions are cooking, whisk together the flours, baking powder and the remaining 1/4 teaspoon of salt in a large mixing bowl. Cut the butter into small pieces and use your fingers or a pastry cutter to quickly work the butter into the dry ingredients, creating crumbs that are no larger than pea size.
African Peanut Potato Stew
1 onion, chopped
2 jalapenos, seeded and finely chopped (optional)
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
2 teaspoons ground cumin
1/2 tsp. salt (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/4 teaspoon ground coriander
2 1/4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
2 14.5 ounce cans chopped tomatoes
2 14.5 ounce cans chickpeas, drained and rinsed
1 pound green beans, cut in 1 inch pieces (fresh or frozen)
1 ½ cups vegetable broth
¼ cup natural peanut butter
1. In 6-quart pressure cooker, heat over medium heat until hot. Add onion, jalapenos, and 2 tbsp. water and cook about 8 minutes or until tender, stirring occasionally and adding water if needed. Stir in ginger, garlic, cumin, salt, cinnamon, crushed red pepper, and coriander, and cook 1 minute, stirring.
2. To onion mixture in pressure cooker, add tomatoes with their juice, sweet-potato chunks, chickpeas, broth, and peanut butter. Following manufacturer’s directions, cover pressure cooker, bring up to pressure, and cook under pressure 5 minutes. Quick-release pressure as manufacturer directs.
3. Add green beans to pressure cooker. Return to heat and cook, covered, until beans are done, about 10 minutes. Or, return cooker to high pressure and cook for one minute. Quick-release pressure and add additional seasoning as needed.
Regular stove-top directions:
Place 1/3 cup water, onion, jalapenos, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes. Add cumin, cinnamon, salt, red pepper and coriander. Cook and stir for 1 minute. Add sweet potatoes, tomatoes, chickpeas, green beans, vegetable broth, and peanut butter. Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender.
- 1 med. eggplant, about 1 1/2 pounds
- 1 tsp. salt (optional)
- 2 cloves garlic
- 1/4 cup lemon juice
- 1-3 tablespoons tahini (use less to reduce fat)*
- 1/4 tsp. ground cumin
Place eggplant on a baking sheet and bake in a 375°F oven for about 45 minutes or until tender. Or, cook over an open flame, turning frequently until charred outside and soft inside. When eggplant is cool enough, peel it and set aside.
Peel the garlic and, with food processor running, drop it into the processor and process until finely chopped. Add the eggplant, lemon juice, and tahini, and process until it forms a smooth paste.
Pour into a serving bowl, sprinkle cumin over the surface, and let stand for 30 minutes to allow the flavor to develop. Serve as a dip for pita bread, vegetables, or crackers.
You can sometimes reduce this to 1 tbsp. tahini and used a couple of tbsp. of soy yogurt for a lighter, creamier version.
- 3 medium zucchini, washed, shredded
- 2 crisp apples, washed, cored, diced
- 1/3 cup golden raisins or dried cranberries
- Fresh lime juice from 1 large lime
- Drizzle of brown rice syrup, to taste
- Pinch of ground cumin, to taste
- Pinch of curry powder, to taste
- Pinch of cinnamon, to taste
- Fresh mesclun greens for serving
In a bowl combine the zucchini, apples, raisins, lime juice, brown rice syrup, and spices. Toss well. Taste for seasoning adjustments.
Serve on mesclun spring greens as a refreshing side dish.
Optional garnish: Pumpkin seeds
Thick Tex-Mex Chili
I love thick, hearty chili in cold weather. It’s always so satisfying and filling, so it makes a great comfort food…especially when served my favorite way: over warm grits!
1 Onion, diced
5 cloves Garlic, minced
1 Green Bell Pepper, diced
1 T. Jalapeno, minced with seeds
3 c. Diced Tomatoes
1 ½ c. cooked Kidney Beans
1 ½ c. cooked Pinto Beans
1 ½ c. Frozen Corn
2 t. ground Cumin
1 t. Chili Powder
½-1 t. Salt
½ t. Black Pepper
½ t. Cinnamon
1 pkg Soy Crumbles (optional)
1 c. Water or Vegetable Broth
1. In a 5qt saucepan, sauté onions, garlic and jalapeno over medium heat for 5 minutes. Add bell pepper and continue cooking for 5 more minutes.
2. Add all remaining ingredients, except soy crumbles, and bring to a boil. Cover, reduce heat to simmer and cook for 20 minutes.
3. Add soy crumbles and cook for 5 minutes, until warmed through.
4. Serve plain, or on top of brown rice or grits!
Makes 12 cups.
Mock Turkey Slices and Dressing
1 lb firm or extra-firm Tofu, frozen & thawed & gently pressed dry
1 quart water
1/4 cup vegan ‘chicken’ bouillon powder
1 Tbs vegan ‘beef’ bouillon powder
1 tsp sugar or Sucanat
1/2 tsp celery seed
Vegan ‘chicken’ broth (reserved from cooking Tofu)
Additional broth as needed
1 bag stuffing mix
Slice Tofu into 1/4-inch slices.
Put water, bouillons, sugar, and celery seed in a pot.
Bring to boil.
Turn down to simmer.
Simmer for 30 minutes.
Drain Tofu, reserving broth.
Prepare stuffing, using reserved broth and additional broth as needed.
Put stuffing into a baking pan.
Top stuffing with Tofu slices.
Baste with a little broth.
Cover with foil, and bake 30 minutes at 350 F.
Uncover and bake 5 minutes to brown Tofu (if desired).
Serve with gravy and fruit sauce.
Creamy vegetable Wild Rice Soup
1 white onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
2 heads cauliflower, chopped into 1″ pieces
Water to cover vegetables
1 1/2 c. cooked wild rice
4 carrots, chopped
4 stalks celery, chopped
1-2 cups broccoli, chopped
2 vegetable bouillon cubes
1 t. thyme
Black pepper to taste
In soup pot, add onion, garlic and 1 stalk celery (chopped) with a little water to saute’. When onion is translucent, add cauliflower pieces and water to cover. Add vegetable bouillon and thyme and bring to boil. Simmer until cauliflower is tender.
While cauliflower is simmering, steam carrots, celery and broccoli in a separate pot or in microwave.
Once cauliflower is tender, use immersible blender or pour soup in batches into a regular blender. Blend until creamy and put back in soup pot to simmer. Add steamed vegetables and rice to the creamed soup. Add black pepper to taste.