[waves]

Hi Mari

thanks

red currants are very tart. sounds like that might work. and yes i can get green plums readily too... or not green, but less ripe and definitely tart ones.

since you mention dried... occasionally (1ce every 2-3 years??) we can get dried cranberries but they are ludicrously expensive, come in packs of only a handful and are coated in waxy stuff. yuck. red currants we can get fresh or dried, readily.

cool. i am going to work on this.

~ waves ~

[Mari]

Originally Posted by waves

Hi Mari

thanks

red currants are very tart. sounds like that might work. and yes i can get green plums readily too... or not green, but less ripe and definitely tart ones.

since you mention dried... occasionally (1ce every 2-3 years??) we can get dried cranberries but they are ludicrously expensive, come in packs of only a handful and are coated in waxy stuff. yuck. red currants we can get fresh.

cool. i am going to work on this.

~ waves ~

Waves,
We cross posted.

Let us know how your dish comes out.

M.

[Mari]

Bizi mentioned Carmelized onions w/ rice on another thread.
I think even I could figure out cutting and sauteing onions.
This version could be good although the spices might need experimenting / adjusting:


http://www.food.com/recipe/carameliz...ed-rice-418522

2 cups basmati rice
3 tablespoons vegetable oil
2 bay leaves
2 cinnamon sticks
6 whole cloves
3 large onions, sliced
2 1/2 teaspoons salt

Maybe I could toss in fruit too.

Thanks, Bizi for the idea.

M.

[bizi]

the taragon was just fabulous in the dish if my memory serves me well.
You dish sounds good!, it would also be good leaning toward the curry side if you like curry.
bizi

[Mari]

Bizi,
I'm sure your dish was great. I don't care for taragon and I don't care for curry. I think cutting up some dates would be good.
M.

[Mari]

Hi,

1. toasted millet bread
2. peanut butter
3. a few drops of honey
4. toasted coconut.

Lovely.

M.

[waves]

that sounds wonderful Mari!

[waves]

i've been making this lately. i make a serving the night before and eat it for breakfast. i don't have nuts handy so i've been omitting those, but they add texture. if you like coconut that might be an interesting variation instead of the nuts, but omit the cinnamon in that case or it will be too sweet. whatever you do, do not add sugar, the fruit makes it quite sweet enough i think.

Banana n Raisin Yogurt

• 1 cup plain yogurt
• 1/8 cup or handful raisins
• 1 medium or large banana
• 1/8 cup of handful finely chopped walnuts or pecan nuts (optional)
• dash of cinnamon

1. mash up the banana
2. chop or cut the raisins at least in half or a bit smaller
3. in a bowl combine yogurt, mashed banana, chopped raisins, chopped nuts and cinnamon. mix until fruit and cinnamon are well distributed.
4. refrigerate at least 12 hours before eating (it thickens because the raisins rehydrate and become real yummy)

• makes 1 serving

i sometimes make up to 3 servings at a time but i probably wouldn't store it for more than a day or so bear in mind. Enjoy!

~ waves ~

[bizi]

miracle fat burning soup

6 tomatoes, about 3 pounds diced
2 cucumbers peeled, halved, seeded and diced
1 jar 6oz roasted red peppers drained
2 jalapeno peppers seeded and diced
2 cloves garlic, minced
1 onion chopped (don't know the kind or size)
1 Tbs lime zest
2 cups tomatoe juice or v8
1/2 c. lime juice2 tsp. cumin
1 1/2 tsp. salt
1/2 tsp cayenne
1/2 chopped fresh cilantro

In large bowl combine tomatoes, cucs, red peppers, jalapenos, garlic onion and lime zest. Divide and reserve 3 cups of mixture.
to remaining mixture add juice, lime juice, cumin, salt, cayenne. Puree in a food processor or blender, in batches until smooth. In a very large bowl combine puree and cilantro and reserved tomatoe mixture. refridgerate at least 8 hours or overnight to allow flavors to blend. serve cold.
makes about 12 cups. About 60 calories per cup.

[bizi]

Pork Loin and Butternut Squash Stew
1.5 lbs pork loin chops, cubed
2 leeks, trimmed of greenery and sliced
(thanks mom)
4 celery stalks, chopped
2 shallots, diced ( i used dried)
bunch of chives onions whites only
7-10 garlic cloves, thinly sliced
4 cups cubed butternut squash (this was hard to peel)
2 teaspoons garam masala
2 teaspoons sea salt
1 ½ teaspoons fresh squeezed lemon juice
¼ cup coconut milk
1 cup chicken broth
Place the chopped veggies and cubed pork into your slow cooker. Cover with the spices and pour in the coconut milk, chicken broth, and lemon juice. Mix well and cook for either 5 hours on high or 8 hours on low.

enjoy!

jeff loved this, sort of indian dish.