Mystery Thread

What a great thread, thanks. Of course I can't get a lot of the ingrediants here but my husband is going to spend the next couple of weeks saying "what 's that?".

Please could someone in USA tell me what weight/liquid quanitity a cup is? Or I may have a few disasters.

I have learned 2 things about food since coming to Egypt:

1: Don't eat unless you have a cast iron stomach.
2: How to make perfect rice.

Okay so it's just a little thing but I spent years making awful rice before my mum in law taught me this. If you are interested in middle east food shout up and I shall give you some great recipies.

The secret to perfect rice. Put the amount of rice you want in a bowl, wash rice and leave to drain. In the same container put the same amount of water plus 1cm (don't use more water or it goes stodgy and sticky). Add water and salt to rice and heat until really boiling. As soon as it boils turn heat right down, cover and simmer - don't stir it. Should be ready in about 5-7 minutes. If still a bit hard just sprinkle half a spoon of water and let it steam.

For fried rice, exactly the same quantities of rice and water. Heat some oil in bottom of a thin metal pan (doesn't work well in none stick pans), put half of rice in and stir with metal spoon, until really brown (may go all lumpy and sticky but as the oil penetrates it will seperate). Add water (keep head out of way as it spits like mad), full teaspoon of salt and rest of rice. Follow as above.

It took me about 10 attempts to get it right but now I am the rice queen :D

Anyone have a recipe for making fruit cordial? Can't buy it here and my rear is spreading with all the coke I drink. :eek:
 
Muslimwoman: a cup of any dry ingredient has a different weight depending on what the dry ingredient is (a cup of sugar weighs differently than a cup of flour or, say, a cup of down or a cup of gold.) A cup of liquid is 8 fluid ounces/250 ml.

InLove: would you like lox mixed in your cream cheese? The :kitty: delegation wants to know (they deliver, y'know.) Also, I wonder what the cookie WiP would taste like if used in ice cream sandwiches. Sorry about this. :eek:

Phyllis Sidhe_Uaine
 
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Um, InLove (and anybody else):

Have you tried the sauce "receipt" I posted a while ago? If so, what's your opinion? ( :oops: ) I'm one of those who isn't always confident in her culinary skills, as you probaly can tell.

Phyllis Sidhe_Uaine
 
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Hi Everyone!

Glad you posted Phyll--as somehow, Muslimwoman's post had escaped my attention. I have not tried the sauce recipe yet. I'll have to scroll back--seems roasted garlic was involved...always one of my favorite subjects!

And it is coming up on "basil season" now as well--didn't get a chance to garden as much as I'd like this spring, so I'm hoping that some will reappear. I've had things winter over and replant that supposedly were annuals (had some lavender for about 4 years, which is unusual).

I think the cookies would be great with ice cream. Would you slice them horizontally and layer the ice cream in between, using the side with the chocolate for the tops? And they could be stored in the freezer ahead of time, too!

(And those kitties are the greatest! They know me well...;) :eek:)

Muslimwoman--sorry I overlooked your post! So glad you are here. Thanks for the rice tips. It has taken me a while to get the rice thing down, and sometimes it still doesn't work right. So I need all the help I can get. I love rice. We have something here in Texas called "Texmati" (like basmati) and it is grown in the lowlands down near the coast. It is really good. For some reason, I was surprised to find that Texas had rice paddies. Last time I was down there, I saw them. :cool:

I am wondering--I used to hang out with a Lebanese family who taught me to make tabouli. With that tabouli, we usually had toasted pita bread, plain yogurt, and lentil soup. I never did quite get the lentil soup idea down. I know you are in Egypt, but I'm wondering if you have a similar recipe. I sure did love it.

Please do contribute your favorite recipes anytime you like! And tell me about the markets there?

InPeace,
InLove
 
Back by "popular demand", my "quick and easy sauce" recipe:

1 small tin of tomato sauce
1 T. tomato paste
1 t. Italian Seasoning, crushed
1/2 t. lemon thyme, crushed
1 T. butter
Roasted garlic to taste (optional)
Salt and pepper to taste (optional)

Mix together the first four ingredients in a medium saucepan. Heat on medium, stirring frequently until it starts boiling. Remove from the heat and add the butter, stirring gently to incorporate thoroughly. Add the optional ingredients in the first step to blend the flavors in better.

Phyllis Sidhe_Uaine
 
Oh yes, Phyllis! I do remember that one. About time I tried it, too. Thank you! (I'll post a review.) :)

InPeace,
InLove
 
Also, anyone got a good baklava recipe? I can't find mine.

InPeace,
InLove
 
InLove said:
Also, anyone got a good baklava recipe? I can't find mine.

InPeace,
InLove
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Take one large wooly hat. Cut 3 small holes in aprx position of eyes and mouth. :rolleyes:

PS Try not to get caught!! We'd all miss you terribly :)
 
If that's the recipe I was looking for, TE, I'll eat my hat....
50.gif


LOL (ya got me) :D

InPeace,
InLove
 
InLove said:
If that's the recipe I was looking for, TE, I'll eat my hat....
50.gif


LOL (ya got me) :D

InPeace,
InLove
Click to expand...

lol InLove, funny, it's something I have never made. Looking forward to someone posting so I can give it a try.

My current 'dish of the moment' is Polish Perogi. (I am going through a phase of absorbing a bit of Polish culture. This has a lot to do with the recent influx of 1000's of Poles into my city, and the opening of no less than 5 Polish deli's close to me.). This is like a large tortellini or raviolli to look at, and you can make both sweet and savoury versions of it.

Perogi

1 part softened butter (not margerine)
6 parts plain flour
Jug of luke warm water.
Salt for seasoning
2 spoons icing sugar for sweet varieties.

Combine butter and flour with water to form a workable dough. This is most easily acheived using your hands. You cannot 'overwork' this dough.

On a well floured surface roll out to 1/8- 1/12 inch thickness and use a 3 inch circular cutter to make as many circles as you get.

Suggested fillings.

Savoury

Mix together:
1 part cottage cheese
1 part cream cheese
1 part mashed potatoe
liberal dose of fresh chopped chives or finely chopped crispy bacon
Season with salt n pepper to taste.

A thick minced beef bolognaise sauce, chopped garlic sausage and onion works well too. Use your imagination. possibilities are unlimited. This weekend I made with cream cheese and spinach. They were yummy!

Sweet

Fresh strawberries
Soft creamy caramel (type made from simmering a can of sweetened condensed milk for 2hrs in boiling water.)

Stuffing
To stuff your Perogi you put in your filling and fold over so that the finished Perogi are half circle shaped. the dough is very elastic and seals up with ease.

Cooking

Bring a large pan of boiling salted water to the boil. Drop Perogi into boiling water and use wooden spoon to make sure none stick to bottom/sides. Boil on high heat till Perogi are floating. This only takes 2 or 3 minutes. Drain and place serve onto plates so the Perogi do not touch and stick together.

Uneaten and savoury Perogi can be left to cool and then later lightly fried in butter till the are golden brown and crisy. For savoury I do this as a mater of course.

Serving

I usually serve savoury with a spicy tomatoe dip.
Sweet served with cream, more caramel and/or vanilla ice cream.

It took me longer to write this than it does to make them!! So for something new, fast and easy, and a great way to use up leftovers (stuffing), give it a go!!

TE
 
Thanks, TE. Kind of reminds me of Chinese dumplings, only Polish. Sounds good!
 
TE,

I wonder what the sweet ones would taste served with chocolate instead of the items you recommend.[:confused:]. I know, I know. *heads for the Mope Corner, :kitty: in tow*

Phyllis Sidhe_Uaine
 
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Phyllis Sidhe_Uaine said:
TE,

I wonder what the sweet ones would taste served with chocolate instead of the items you recommend. :)confused:) I know, I know. *heads for the Mope Corner, :kitty: in tow*

Phyllis Sidhe_Uaine
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lol, lol, lol, why not go the whole hog!!

Substitute some of the flour for cocoa powder. For filling use mashed sweet potato, chopped roasted pistachios and grated white chocolate mixed well together. And as you suggest a milk or dark chocolate dip!!

MMMM gona try it this weekend!!
 
Tao_Equus said:
lol, lol, lol, why not go the whole hog!!

Substitute some of the flour for cocoa powder. For filling use mashed sweet potato, chopped roasted pistachios and grated white chocolate mixed well together. And as you suggest a milk or dark chocolate dip!!

MMMM gona try it this weekend!!
Click to expand...

How about either fresh strawberries or cherries instead of the sweet potato? I mean, isn't chocolate and cherries/strawberries a "classic" combination? Perhaps orange puree or bananas instead?

I know. *returns to the Mope Corner where the :kitty: awaits the return of her slave*

Phyllis Sidhe_Uaine
 
Phyllis Sidhe_Uaine said:
How about either fresh strawberries or cherries instead of the sweet potato? I mean, isn't chocolate and cherries/strawberries a "classic" combination? Perhaps orange puree or bananas instead?

I know. *returns to the Mope Corner where the :kitty: awaits the return of her slave*

Phyllis Sidhe_Uaine
Click to expand...

Classic indeed and delicious!! Just me that's in a pistachio nut addiction at the moment, and sweet potato and pistachio nut fritters are a fav invention of mine, which led me down that track. I'm sure whatever you try will be purrfect :)
 
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Mmmm...everything sounds so good!

Writing to let you know that we had spaghetti last night, Phyll, and looked up your sauce recipe. J.H. made the sauce...very good! Thank you. :)

I'm still in the market for a good baklava....anyone?

InPeace,
InLove
 
InLove said:
Mmmm...everything sounds so good!

Writing to let you know that we had spaghetti last night, Phyll, and looked up your sauce recipe. J.H. made the sauce...very good! Thank you. :)

I'm still in the market for a good baklava....anyone?

InPeace,
InLove
Click to expand...

Call or go online to the New Yasmeen Bakery:

13900 W. Warren Ave
Dearborn, Michigan
48126
(313) 582-6035

They make some of the best Baklava in the country, and they overnight to your home. New Yasmeen Bakery

v/r

Q
 
A loooong time ago (or a couple months ago--maybe that's not long at all. In the grand scheme of things it really isn't, you know, considering history and the fact that the Earth is bazillions of years old and all. Whoa. Getting off topic...)

Ahem.

Some time ago in this very thread I said I'd put up some recipes--or perhaps mysteries, given the context. So here is my first offering for your crock pot.

Pathless's's (is that right?) Super Yum Crock Pot Dish O' Grains and Veggies for Yo' Health #1

Step one doesn't involve a crock pot. If you don't have a crock pot, you could just do this step and eat it by itself, or start it while you send someone who dotes on you to go buy you a crock pot. Don't give them any money unless they ask for it--you can save money that way.

I do this in a cast-iron skillet, but you don't have to. Any pot or pan should do, as long as it can hold 3 cups of water and the ingredients. I should mention here that all measurements are educated guesses on my part, as I don't use them myself, preferring to scoop stuff into dishes with my bare hands. Sometimes I do use measuring scoops, but even then I don't really pay attention to quantity, simply using the scoop as a tool.

Right. So without further disclaimers and verbal wanderings:

You will need:

    • 3 cups of water. Freshwater is much preferred to saltwater. If you do decide on saltwater, please forgo the "Salt to taste" instructions later.
    • 1 cup o' rice
    • some cumin--we'll say at least a tablespoon
    • another tablespoon of allspice. Why not?
    • your preferred amount of black pepper. I would recommend a teaspoon.
    • 1 red pepper, chopped into tiny pieces. Careful not to touch your eyes after touching the pepper. For that matter, touch not any sensitive parts on your body before washing your hands. Oh, the horrors I have endured! :eek: :D :mad: :mad: If you do not keep whole peppers on hand (who does?), put some of that leftover crushed red pepper from Pizza Hut in the mix.
    • 1 tablespoon of buttah. Or butter. Margarine is acceptable, too. Any other substitute may be viewed with suspicion. Absolutely do not use carob chips, for those are a chocolate substitute, not a butter substitute.
    • 1 teaspoon or so of coriander. If you don't have this, don't worry about it. Unless you want to send your kitchen lackey out to get some, which is also acceptable. Remember not to provide them with money unless they ask. Save money that way. If you are rich, you should give them money, though. Send me some too.
    • Okay, next you'll need some salt. Some recipes say "salt to taste," so I am going to go with that here, too. Salt to taste.
    • 1/2 cup dried lentils
    • 1/2 cup black-eyed peas. Black Eyed Peas (the musical group) CDs should not be substituted unless you are aware of the consequences.
You should bring that to a boil, then let all of it simmer on medium-low for an hour or so. If all the water is absorbed or boils off before the rice looks nice, just add more (water, not rice). :)

After an hour or so you should be good to gather the following ingredients from your garden or fridge (if you need to send the lackey to the store, you should plan ahead for that):
    • 4--count 'em FOUR--roma tomatoes. Oh yeah, cut these into chunks or thin slices. Whatever works. The important thing is to cut them into pieces that will easily fit into a human mouth.
    • 2 carrots. These should be pretty good sized carrots. Do not use those little finger-looking carrots. Those creep me out. Cut the carrots also into human-sized pieces. Or not human-sized, but you know, small enough to put in a mouth.
    • 1/2 onion (red, white, yellow, whatever. I don't use sweet onions, but if you like that kind of thing, go for it, although I will not be held responsible for the ensuing flavor). Cut, dice, chop. Do your thing.
    • 1 cup of frozen corn (or fresh if you have it. Sure. Why not?)
    • 3 cloves of garlic, chopped or minced. Three is a minimum. I would recommend more like six, but garlic is nearly worshipped in my house. Note the difference between a clove and a bulb. If you are not sure, ask someone.
    • 16 oz tomato sauce
Combine all ingredients, including the rice and beans, into a crockpot and let that do its thing on high for like FIVE (5) hours.

Remember that a good recipe is a template, not a bible. You know best what works for you and your family. Play around, change stuff. Eat. Yum.

:):D
 
Pathless said:
    • 1 red pepper, chopped into tiny pieces. Careful not to touch your eyes after touching the pepper. For that matter, touch not any sensitive parts on your body before washing your hands. Oh, the horrors I have endured! :eek: :D :mad: :mad:
Click to expand...
Too late! I've just done this very thing. You could probably hear me screaming....:eek::(:mad::p:(:eek::mad::p:(:eek:

s.
 
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