dicky & debbie.com

I am not much a stickler for buying organic as much as I am for buying fresh.

This spicy stew is filling and warming and just totally delicious.

Ingredients

3 tablespoons olive oil
1 cup red onion, roughly chopped
4 cloves garlic, pressed
1 jalapeno pepper, seeded and chopping
1 1/2 teaspoon tumeric
2 teaspoon curry powder
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 cup soy milk
2 cups light coconut milk
4 cups vegetable stock
6 cups diced squash, peeled, choped and deseeded
1 teaspoon peeled, grated fresh ginger
3 cups of chickpeas, washed and drained
1 teaspoon freshly ground pepper
1 teaspoon sea salt

Method

In a large pot, heat oil over low heat. Stir in onions, garlic, jalapeno, turmeric, curry, coriander and cayenne sautéing for 10 minutes over low heat. Stir in milks and vegetable stock bringing to soft boil over low to medium heat. Reduce heat to low and simmer for 5 more minutes. Remove from heat.

Using an immersion blender or regular blender blend mixture until smooth.

Transfer mixture back to large pot and stir in squash and ginger. Cover and simmer over low heat for 30 minutes stirring occasionally. Add garbanzo beans, black pepper and salt simmering for 15 minutes or until squash is tender. Adjust seasoning, remove from heat and serve.

I have always hankered for a mortar and pestle.  I mean a big man sized pounding machine of a mortar and pestle. Something for the making of laksa paste, curry pastes and of course the classic pesto.

While scouring the intertubes for a really good laksa paste recipe I came across this link to a book which sounds really good.

It is the height of summer here in New Zealand and this warm salad recipe sounds just devine.

Ingredients
1 clove garlic
1 tablespoon plus 1/2 teaspoon coarse salt
4 tablespoons coarsely chopped unsalted dry-roasted almonds
1 cup lightly packed fresh basil leaves, stemmed
1/2 cup grated Parmesan cheese
1/4 extra virgin olive oil
400 grams boiling potatoes, peeled and cut into 2cm cubes
400 grams thin beans trimmed and cut into 2cm lengths
1 large ripe tomato cut into thin wedges for garnish

Method

Place the garlic, 1/2 teaspoon of salt and  2 tablespoons of the almonds in a large mortar.  Pound with a pestle to a smooth paste.  Gradually add the basil leaves while pounding, add ing more only after each batch has been reduced to a paste.  About 2 to 3 minutes.

When all of the basil leaves are a paste, gradually add the cheeses, stirring with the pestle to blend them with the basil paste.  Then drizzle in the olive oil with one hand while stirring and pounding with the pestle in the other hand until the mixture is smooth.  Set aside.

Bring a large pot of salted water to the boil and add the potatoes.  Boil for about 10 minutes before adding the beans and boiling for another 6 to 8 minutes until both the beans and potatoe are tender. Drain in a colander. 

Place the beans and potatoes in a serving bowl and spoon the pesto on top, folding together gently with a rubber spatula.

Sprinkle with the remaining almonds.  Garnish with the tomatoes and serve warm or at room temperature.

http://www.andrewsmcmeel.com/thingscookslove/mortar-pestle-recipes.html

The great thing about a quiche in a bag for the Once A Month Cooking is that it is so eay to dress up with a salad, you can have it hot, have it cold, have a chunk for lunch the next day.

The ingredients can be varied according to taste.  Try asparagus and mushroom, sausage and spinach, ham and cheese, just make sure you label them correctly.

Ingredients

1 cup cooked sausage or diced ham (Optional) 
300 gram frozen package chopped spinach or broccoli, thawed a little and broken up. 
1 cup cheddar cheese 
1 small onion chopped 
2 cups milk 
4 eggs 
1/2 cup flour 
2 tsp. baking powder 

Method

Mix eggs, milk, flour and baking powder with a wisk or mixer until well incorporated. Add meat, veggies, cheese and onion. Pour into a freezer bag. Freeze. To cook, thaw bag, squish the bag well a few times to incorporate the ingredients. Pour into a pie plate sprayed with non stick spray. Bake at 180°C for 35-40 minutes until set.