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I made these fries, a few times last week. I’d planned to look for a similar recipe, after thinking about the potatoes that I made last year, using a packaged mix from the grocery store. I clicked on the Sage feed in my browser (that includes my subscriptions here), and saw houseofleaves’ post. :)

(I’m not keen on Sweet Potatoes, so I didn’t use them; I also omitted the lime.)

Serves: 2
Calories per serving: 145
Freezing: recommended

Hot and tasty, as well as sweet and sour, this curry is from Goa, which lies to the west of India. Serve with four tablespoons of cooked, plain basmati rice and cucumber raita for 3 1/2 extra points per serving.

Ingredients:

Low-fat cooking spray
2 medium onions, chopped
100g (3 1/2 oz) okra, trimmed and cut into lengths (I used green beans, but forgot to cut them into lengths, as suggested…)
1 medium red pepper, de-seeded and cubed
1 medium green peper, de-seeded and cubed
100g (3 1/2 oz) mushrooms, sliced
2 garlic cloves, crushed
4 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon turmeric
400g can of chopped tomatoes
salt and ground pepper

Cooking Instructions:

1. Heat a non-stick frying pan. Spray with the cooking spray. Stir-fry the onions for about five minutes, until soft.

2. Add the rest of the fresh vegetables.

3. In a bowl or with a pestle and mortar, mix together the garlic, vinegar, sugar and spices to form a paste, then add to the pan and cook for one minute.

4. Add 100ml (3 1/2 fl oz) water and the tomatoes to the pan. Cover with a tight-fitting lid and cook for ten minutes.

5. Remove the lid. Cook for 2-3 minutes more to thicken the sauce.

6. Season to taste, and serve.

I have yet to try any of this – I’ve just finished making it for later.

(This recipe came from a Weight Watchers book, called Spice Up Your Life.)

You can find her recipe here

This wasn’t what I had intended to make on Saturday, but I had all of the ingredients in the house, and they looked so good… :)

(I’ve had five since I made them last night. They’ve also been popular with other members of the household ~ there aren’t many cookies in the photo, because I only took it a few minutes ago.)

“A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!”

Prep Time: 20 Min
Cook Time: 15 Min
Ready In: 1 Hr

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 pinch ground black pepper
• 1 tablespoon vegetable oil
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• 1 cup mozzarella

Directions

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.

2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Recipe found here

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I was hoping to make this today, but we have no yeast in the house. I think I’d also like to add some black olives to the topping…

_{Picture from allrecipes.com}

4oz slivered almonds – soaked overnight (for at least twelve hours)
2 cups warm water
3 – 5 dates (I used five – big mistake)

Rinse off the soaked almonds, then blend them well with the warm water. Blend in the dates. Strain well, and you’re finished.

I stumbled across the recipe for Almond Milk when reading through someone’s entries on a weblog. Remembering that we’d had almonds in the house over the holiday season, I went to see if we had any left; we did, and they weren’t being used for anything, so I decided to try making my own milk.

Straining the mixture was a pain, since I only had a very small strainer with small-enough holes to catch most of the pulp from the nuts. The milk itself tasted nice when fresh; should I make it again, though, I won’t use this many dates… (I was in a rush, and not thinking) – the following day, I decided to try it over cereal, and it was much too sweet; I cringed with every spoonful, and ended up adding a little regular milk to soften up the flavour. It probably would have been okay, had it not been for all of the date particles that remained in the bottom of the jug, despite all of the straining (I poured it through the strainer three times). They said to shake before using, so I stirred it up, which dispersed them all.

Note from wikipedia :

Almond milk is a milky drink made from ground almonds. Unlike animal milk, almond milk contains no cholesterol or lactose and can be used as a substitute for animal milk in many recipes. Commercial almond milk products come in plain, vanilla, or chocolate flavors. They are often enriched with vitamins. It can also be made at home by combining ground almonds with water in a blender. Vanilla flavoring and sweeteners are often added. However, users should be cautious not to use bitter almonds, since the combination of bitter almonds and water releases Cyanide.

_{Picture borrowed from goneraw.com}

1 tablespoon olive oil
1 1/2 cups finely chopped onion
1 tablespoon chopped jalapeño pepper
1 teaspoon sugar
1/2 teaspoon curry powder
2 (14.5-ounce) cans diced tomatoes, drained
2 (15-ounce) cans kidney beans, drained
1 tablespoon minced fresh cilantro
4 (8-inch) flour tortillas

Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute for 6 minutes or until lightly browned. Add jalapeno, sugar, curry, and tomatoes; cover, reduce heat, and simmer 10 minutes. Add beans; cover and cook 3 minutes or until thoroughly heated; stir occasionally. Remove from heat; stir in cilantro.Warm tortillas according to package directions. Spoon 1 1/4 cups bean mixture down center of each tortilla, and roll up.

Yield: 4 servings (serving size: 1 burrito)

CALORIES 414 (17% from fat); FAT 8g (sat 1.6g,mono 3.1g,poly 2.7g); PROTEIN 18.4g; CHOLESTEROL 0.0mg; CALCIUM 182mg; SODIUM 710mg; FIBER 9.2g; IRON 6.4mg; CARBOHYDRATE 70.3g

Cooking Light, MARCH 2001

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I found this recipe online, this morning. I needed something quick that would use up some canned kidney beans and tomatoes that have just been sitting there. They turned out well, although I didn’t have cilantro and I had to substitute chopped jalapenos with some hot sauce.

I decided to try making some flour tortillas, as well, since we were almost out of the store-bought tortillas; those didn’t go so well. My Mother suggested I try again, but we only have so much flour, and I only have so much patience…