MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Mulligatawny Soup
Categories: Vegetables, Rice, Chilies, Herbs, Fruits
Yield: 8 servings

6 tb Dried split pigeon pea
- lentils
3 tb Uncooked basmati rice
2 cl Garlic; minced
1 Piece fresh gingerroot (1");
- peeled, minced
1 ts Chilli spice mix
1 ts Ground turmeric
1 ts Ground coriander
1 ts Ground cumin
2 tb Ghee
1 lg Onion; chopped
1 Bay leaf
6 md Carrots; chopped
2 md Apples; peeled, chopped
2 Celery ribs; chopped
1 1/2 ts Salt
1/2 ts Pepper
4 c Vegetable broth
3/4 c Coconut milk
1 ts Lemon juice
1/2 ts Garam masala
1/2 ts Coarse ground pepper
1/2 c Cooked basmati rice

Place uncooked lentils and rice in a small bowl; cover
with water. Set aside to soak 5-10 minutes; drain and
discard water.

Use a mortar and pestle to mash garlic, ginger, chili
powder, turmeric, coriander and cumin into a curry
paste.

Heat ghee in a Dutch oven to medium heat; once melted,
add onion, curry paste and bay leaf. Cook until
fragrant, 1-2 minutes, stirring constantly. Add carrot,
apple, celery, salt and pepper; cook until vegetables
are crisp-tender, 3-4 minutes, stirring frequently. Stir
in broth and soaked lentils and rice. Bring to a low
simmer; cook until lentils are tender, 20-25 minutes.
Remove bay leaf; discard.

Stir in coconut milk and lemon juice. Serve soup in
bowls with rice, topped with garam masala and coarsely
ground black pepper.

Anvita Mistry, Erlangen, Germany

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Marketers are shameless and whorelike and borderline insane.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Smashed Potatoes
Categories: Potatoes, Herbs
Yield: 4 servings

12 sm Red potatoes
3 tb Olive oil
1/4 c Butter; melted
3/4 ts Salt
1/4 ts Pepper
3 tb Minced fresh chives
1 tb Minced fresh parsley

Set oven @ 450ºF/232ºC.

Place potatoes in a large saucepan; add water to cover.
Bring to a boil. Reduce heat; cook, uncovered, until
tender, 15-20 minutes. Drain.

Drizzle oil over the bottom of a 15x10x1-in. baking pan;
arrange potatoes over oil. Using a potato masher,
flatten potatoes to 1/2-in. thickness. Brush potatoes
with butter; sprinkle with salt and pepper.

Roast until golden brown, 20-25 minutes. Sprinkle with
chives and parsley.

Althea Dye, Howard, Ohio

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Western Canada is too far from anywhere to be relevant.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caribbean Shrimp Bowl
Categories: Seafood, Vegetables, Chilies, Fruits, Herbs
Yield: 4 servings

2 tb Oil; divided
1 lb Uncooked (U-30) shrimp;
- peeled, deveined
2 c Frozen riced cauliflower
12 oz Bag broccoli coleslaw mix
1 lg Red bell pepper; chopped
1 md Onion; chopped
1 tb Adobo seasoning
1/4 ts Pepper
1/2 ts Crushed red pepper flakes
1/8 ts Sea salt
1 c Diced fresh pineapple or
- unsweetened pineapple
- chunks; drained
1 c Chopped peeled mango
1/4 c Minced fresh cilantro

In a large skillet, heat 1 tablespoon oil over
medium-high heat. Add shrimp; cook and stir until shrimp
turn pink, 3-4 minutes. Remove and keep warm.

In the same skillet, heat remaining 1 tablespoon oil.
Add cauliflower rice, broccoli slaw, red pepper, onion,
adobo, pepper, pepper flakes and salt. Cook, covered,
over medium heat until vegetables are crisp-tender, 8-10
minutes. Add pineapple, mango, cilantro and shrimp; heat
through. Serve with additional cilantro if desired.

Courtney Stultz, Weir, Kansas

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... "Do anything, but let it produce joy" -- Henry Miller
=== MultiMail/Win v0.52
--- SBBSecho 3.28-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)