My adobo experimentation.
- soy sauce
- bayleaves
- pack of chicken thighs
- black peppercorns
- large onion
- fresh ginger
- chopped scallions
- Optional:
To modify this, I used a lot more garlic, a little bit of harissa, 1 boullion cube, and dill instead of sage. Approx. 1 can of tomato paste and six cups of water, omitting the mushed up bean phase.
- olive oil
- tomato paste
- reserved bean-cooking liquid
Imran’s favorite okra thing.
- oil
- paprika
- turmeric
- salt and freshly ground pepper to taste
- garam masala
- chopped coriander leaves for garnish
- boneless chuck roast
When tomatos are abundant, this is a great way to use them. However, good quality canned tomatoes can be used for a wonderful, winter dish.
As I entered this, I realized no one has ever written down the dumpling recipe…I’ll go make it and write it down
- I also add:
- Salt and pepper to taste
- cider vinegar
- sugar
- SOUP:
- DUMPLINGS:
Phyllis’s recipe.
- flour
- shortening
- water
- taco seasoning
- corn tortillas
The basic recipe is Morrocan. I make this a more complete casserole by adding garbanzo beans, quinoa, green chiles and vegetables such as zucchinni, yellow squash, peas, corn or whatever blends but adds substance that I have in the house.
- med. sized cabbage
- diced green chiles
- garbanzo beans
- cooked Quinoa
- ketchup or tomato paste.
- olive oil
- minced fresh cilantro or mint
- minced garlic
- plain yogurt
- curry powder
- ground black pepper
- table salt
- olive oil
- minced fresh cilantro or mint
- minced garlic
- plain yogurt
- curry powder
- ground black pepper
- table salt
- minced lamb
- all purpose flour
- tomato paste
- beef stock or broth
- Worcestershire sauce
- sweet potatoes
- fresh thyme leaves
- margarine or butter
- Salt & freshly ground black pepper