Easy Indian Stew
- 2 teaspoon olive oil
- 1 medium onion, chopped
- 2 tablespoons tomato paste
- 1-½ tablespoon curry
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 cloves garlic
- 2 teaspoon minced ginger
- 1 pound green split peas
- 6 cups water
- ¾ pound small red potatoes, quartered
- 2 cups frozen green peas
- 2 tablespoons cream of coconut
In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.
Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, water, and potatoes. Heat on low for 8 to 9 hours or on high for 3 to 4 hours, depending on your schedule. About 15 minutes before youre ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.
Makes 6 servings
Source : Recipe.com
This was the first time I’ve used split peas in a recipe. Although the recipe called for yellow, that was not available at the store, I just got green (they couldn’t taste that different, could they?) Everything else was relatively simple. I’ve switched from using fresh ginger to buying a jar of minced ginger because it is so much easier. This also called for red BLISS potatoes, well they are expensive. The grocery store carried a 3-pound bag of small red potatoes for $3.99 versus the 1½-pound clamshell of red bliss potatoes which was also $3.99! If I’m spending $4 anyway, I’d like enough left over to make another meal with.
The end result, although it smelled good, was not a taste that we really liked. The boys all ate it and no one complained, but no seconds is a good sign that it was not a favorite.
Rustic Italian Bread
- 1 cup water, heated to 120º to 130º
- 2 Tablespoons olive oil
- 3 cups bread flour
- 2 teaspoons sugar
- ½ teaspoon salt
- ¼ ounce package active dry yeast
- 1 large egg white, beaten
SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80° to 85°F) for 30 to 40 minutes.
SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
HEAT oven to 375°F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
Makes 1 loaf
Source : Keyingredient.com/Crisco
This is a family that loves fresh baked bread. Good thing for my family that I also find a solace in making homemade bread. I love kneading dough, even though I have a KitchenAid Stand Mixer that will dough hook it for me, I prefer to knead it by hand. We’ve made this particular recipe before. The boys love this and so does their daddy.