Re: Rho's Recipes

by Rho1334 Sun Sep 20, 2009 6:01 pm

i am definately a sir last time i checked...if anyone has any requests let me know

by brokenheart Sun Sep 20, 2009 7:15 pm

what ya got on cherry pie...i make a good apple pie

but cheerry ....maybe not....got any good ones there

by Rho1334 Fri Oct 09, 2009 11:48 pm

Old-Fashioned Cherry Vanilla Pie

For dough
1 1/2 sticks (3/4 cup) cold unsalted butter
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold vegetable shortening
5 to 7 tablespoons ice water

For cherry filling
1 cup plus 2 tablespoons sugar
1/4 cup quick-cooking tapioca
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 cups fresh or frozen pitted tart cherries (about 3 1/2 pints fresh, picked over)
2 tablespoons vanilla

1 tablespoon sugar

Accompaniment: vanilla ice cream

Make dough:
Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, salt, butter, and shortening until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until mixture forms a dough, adding additional ice water, a little at a time, if dough is too dry. Divide dough in half and flatten each piece into a disk. Chill dough, wrapped in plastic wrap, at least 30 minutes and up to 3 days.

Make filling:
In a small bowl stir together sugar, tapioca, salt, and cinnamon. In a large heavy skillet cook fresh or frozen cherries over moderately high heat, stirring, until slightly softened, about 2 minutes. With a slotted spoon transfer cherries to a heatproof bowl. Add sugar mixture to cherry juices in skillet and simmer, stirring, until thickened, about 3 minutes. Stir cherry sauce and vanilla into cherries and cool.

Line lower rack of oven with foil and preheat oven to 400° F.

On a lightly floured surface with a floured rolling pin roll out 1 piece dough into an 11-inch round (about 1/8 inch thick). Fit dough into a 9-inch (1-quart) pie plate, leaving a 3/4-inch overhang. Pour filling into shell and chill, loosely covered with plastic wrap.

On a lightly floured surface roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a sharp knife or fluted pastry wheel cut into 1-inch-wide strips. Working on a sheet of wax paper set on a baking sheet, weave pastry strips in a close lattice pattern. Chill or freeze lattice on wax paper on a flat surface 20 minutes, or until firm. Brush edge of filled shell with cold water and slide lattice off wax paper and onto pie. Let lattice stand 10 minutes to soften. Trim edges flush with rim of pie plate and crimp decoratively. Gently brush lattice top with cold water and sprinkle with sugar.

Bake pie in middle of oven 45 minutes, or until pastry is golden and filling just begins to bubble, and transfer to a rack to cool slightly. Serve pie warm with ice cream.

by EA Tue Oct 13, 2009 4:13 am

nom nom nom noms

by Rho1334 Tue Oct 13, 2009 10:21 pm

another installment of the rho(this time is mediteranean and jewish)

Honey Curls

6 eggs
1 teaspoon vanilla extract
2 3/4 cups flour
1/3 cup vegetable oil
4 cups vegetable oil (for deep-frying)

Beat eggs well with vanilla extract. Add flour slowly, kneading lightly. Add the 1/3 cup oil and mix well. Separate dough into five sections. Keep unused portion covered to keep from drying. Roll one part on floured board until paper thin. With pastry wheel, cut into strips 2 inches wide and the length of pastry. Roll on a fork to form circle. Drop into very hot oil in a deep fat fryer so that dough will rise properly. Drain on absorbent paper. Dip Diples in hot syrup; sprinkle with cinnamon and nuts.

Syrup
2 cups honey
1 cup water
2 tablespoons granulated sugar

Boil for 10 to 15 minutes.

Rosh Hashanah Honey Biscuits

600 ml cake flour
100 ml cornstarch or desiccated coconut
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
100 ml caster sugar
150 ml cooking oil
2 eggs
100 ml honey
1 teaspoon lemon rind (optional)
1 teaspoon lemon juice (optional)
48 almonds

Directions

1. Pre heat oven to 180°C.
2. Oil biscuit baking tray.
3. Mix all dry ingredients together in a bowl.
4. Mix eggs, oil, honey, lemon juice and rind together and add to dry ingredients.
5. Mix well together with a large spoon and by hand.
6. Roll dough to walnut size balls and place on the baking tray.
7. Press a nut or half a nut to the top of each biscuit.
8. Bake on 180 C for 15-20 minutes till lightly golden and let cool before storing.

Roasted Pomegranate Chicken Recipe

Prep Time: :10
Cook Time: :50
Ingredients:
•1/4 cup olive oil
•1 Tablespoon minced garlic
•1 (3 1/2 to 4-pound) chicken, quartered
•1 pomegranate, halved
•1/4 cup dry white wine
•Juice of 1 lemon
•1 Tablespoon cinnamon sugar
•Salt and pepper
Preparation:
Preheat oven to 375 degrees F.

In a cup, mix oil and garlic. Brush garlic oil over chicken.

Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

Remove 1 tablespoon seeds from pomegranates. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.

In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.

Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.

Yield: 4 servings

Moroccan Couscous

Prep Time: :10
Cook Time: :10
Ingredients:
•1 cup orange or other juice
•1 cup instant couscous
•1/4 cup pitted dates, finely chopped
•1/4 cup raisins
•1/4 cup slivered almonds
•1 teaspoon cinnamon
Preparation:
Bring juice and 1/2 cup water to a boil in a small pot. Remove from heat.

Stir in couscous and allow to sit covered for 5 minutes.

Meanwhile, in a separate pan, saute dates, raisins, almonds, and cinnamon in 1/2 cup water for 2 minutes. Add cooked couscous. Mix well and serve warm.

Yield: 4 servings

Grilled Eggplant with Apricot Pomegranate Sauce

• 6 small Japanese eggplants, or 1 large eggplant, peeled
• olive oil
• salt

Pomegranate sauce
• 1 piece (about 1“ square) amradeen (sun-dried apricot sheet), or 1/2 dried apricot, minced
• 1/4 cup hot water 1 tsp. lemon juice
• 2 tbsp pomegranate syrup
• pinch of Aleppo pepper

Garnish
• minced parsley
• pomegranate seeds (optional)

Preparation:

Soak the amradeen or dried apricot in the hot water to which you have added the lemon juice.

The small eggplants should be cut lengthwise into slices 1/2 inch thick. A large eggplant should be cut crosswise to the same dimension. Brush each slice on both sides with olive oil, sprinkle lightly with salt, and grill or broil until golden.

When the amradeen is very soft, stir in the remaining ingredients. (The dried apricot may need to be pressed through a mesh sieve.) The fruit will disintegrate into a syrupy sauce.

Arrange the eggplant slices in an attractive pattern on a serving platter and drizzle with the pomegranate sauce. Garnish with parsley and (optional) pomegranate seeds.

Keftit Batata(Saudi Potato Pancake)

potatoes, peeled
• 1/2 onion, chopped
• 2 tbsp olive oil
• 3 ounces ground beef
• salt
• black pepper
• 1/2 tsp kebsa spices
• 2 tbsp minced cilantro
• 2 eggs, beaten with 1 tbsp of water
• 1 cup seasoned bread crumbs
• olive oil for sautéing

Preparation:

Steam the potatoes in salted water until tender. Drain and mash until smooth.

Sauté the onion in olive oil until soft and transparent. Add the meat, season with salt and spices, and cook until no traces of pink remain. Drain in a colander. Taste and adjust the seasoning, keeping in mind that the meat will be mixed with the mildly flavoured potato dough.

When the potatoes and meat are cool enough to handle, mix them together, adding the cilantro. Form into balls the size of large walnuts and flatten between the palms of your hands.

Dip first into beaten egg and then into seasoned crumbs. Lightly sauté in olive oil until a pale golden brown.

by melodiccolor Tue Oct 13, 2009 10:35 pm

These look wonderful! I do have a few questions though:

Rho1334 wrote:another installment of the rho(this time is mediteranean and jewish)

Honey Curls

6 eggs
1 teaspoon vanilla extract
2 3/4 cups flour
1/3 cup vegetable oil
4 cups vegetable oil (for deep-frying)

Beat eggs well with vanilla extract. Add flour slowly, kneading lightly. Add the 1/3 cup oil and mix well. Separate dough into five sections. Keep unused portion covered to keep from drying. Roll one part on floured board until paper thin. With pastry wheel, cut into strips 2 inches wide and the length of pastry. Roll on a fork to form circle. Drop into very hot oil in a deep fat fryer so that dough will rise properly. Drain on absorbent paper. Dip Diples in hot syrup; sprinkle with cinnamon and nuts.

Syrup
2 cups honey
1 cup water
2 tablespoons granulated sugar

Boil for 10 to 15 minutes.

Rosh Hashanah Honey Biscuits

600 ml cake flour
100 ml cornstarch or desiccated coconut
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
100 ml caster sugar
150 ml cooking oil
2 eggs
100 ml honey
1 teaspoon lemon rind (optional)
1 teaspoon lemon juice (optional)
48 almonds

Directions

1. Pre heat oven to 180°C.
2. Oil biscuit baking tray.
3. Mix all dry ingredients together in a bowl.
4. Mix eggs, oil, honey, lemon juice and rind together and add to dry ingredients.
5. Mix well together with a large spoon and by hand.
6. Roll dough to walnut size balls and place on the baking tray.
7. Press a nut or half a nut to the top of each biscuit.
8. Bake on 180 C for 15-20 minutes till lightly golden and let cool before storing.

Can you convert the ml to oz?

Roasted Pomegranate Chicken Recipe

Prep Time: :10
Cook Time: :50
Ingredients:
•1/4 cup olive oil
•1 Tablespoon minced garlic
•1 (3 1/2 to 4-pound) chicken, quartered
•1 pomegranate, halved
•1/4 cup dry white wine
•Juice of 1 lemon
•1 Tablespoon cinnamon sugar
•Salt and pepper
Preparation:
Preheat oven to 375 degrees F.

In a cup, mix oil and garlic. Brush garlic oil over chicken.

Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

Remove 1 tablespoon seeds from pomegranates. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.

In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.

Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.

Yield: 4 servings

Can you use store bought pomegranate juice instead and how much should you use?

Moroccan Couscous

Prep Time: :10
Cook Time: :10
Ingredients:
•1 cup orange or other juice
•1 cup instant couscous
•1/4 cup pitted dates, finely chopped
•1/4 cup raisins
•1/4 cup slivered almonds
•1 teaspoon cinnamon
Preparation:
Bring juice and 1/2 cup water to a boil in a small pot. Remove from heat.

Stir in couscous and allow to sit covered for 5 minutes.

Meanwhile, in a separate pan, saute dates, raisins, almonds, and cinnamon in 1/2 cup water for 2 minutes. Add cooked couscous. Mix well and serve warm.

Yield: 4 servings

Grilled Eggplant with Apricot Pomegranate Sauce

• 6 small Japanese eggplants, or 1 large eggplant, peeled
• olive oil
• salt

Pomegranate sauce
• 1 piece (about 1“ square) amradeen (sun-dried apricot sheet), or 1/2 dried apricot, minced
• 1/4 cup hot water 1 tsp. lemon juice
• 2 tbsp pomegranate syrup
• pinch of Aleppo pepper
I am not familiar with this seasoning. In the event I can't find it, what is a good substitute?
Garnish
• minced parsley
• pomegranate seeds (optional)

Preparation:

Soak the amradeen or dried apricot in the hot water to which you have added the lemon juice.

The small eggplants should be cut lengthwise into slices 1/2 inch thick. A large eggplant should be cut crosswise to the same dimension. Brush each slice on both sides with olive oil, sprinkle lightly with salt, and grill or broil until golden.

When the amradeen is very soft, stir in the remaining ingredients. (The dried apricot may need to be pressed through a mesh sieve.) The fruit will disintegrate into a syrupy sauce.

Arrange the eggplant slices in an attractive pattern on a serving platter and drizzle with the pomegranate sauce. Garnish with parsley and (optional) pomegranate seeds.

Keftit Batata(Saudi Potato Pancake)

potatoes, peeled
• 1/2 onion, chopped
• 2 tbsp olive oil
• 3 ounces ground beef
• salt
• black pepper
• 1/2 tsp kebsa spices
• 2 tbsp minced cilantro
• 2 eggs, beaten with 1 tbsp of water
• 1 cup seasoned bread crumbs
• olive oil for sautéing

Another mix I have not heard of: kebsa spices. What is in them? What can I do in the event I can't find this?

Preparation:

Steam the potatoes in salted water until tender. Drain and mash until smooth.

Sauté the onion in olive oil until soft and transparent. Add the meat, season with salt and spices, and cook until no traces of pink remain. Drain in a colander. Taste and adjust the seasoning, keeping in mind that the meat will be mixed with the mildly flavoured potato dough.

When the potatoes and meat are cool enough to handle, mix them together, adding the cilantro. Form into balls the size of large walnuts and flatten between the palms of your hands.

Dip first into beaten egg and then into seasoned crumbs. Lightly sauté in olive oil until a pale golden brown.

I am looking forward to trying some of these. mrgreen

by Rho1334 Tue Oct 13, 2009 10:50 pm

OOPS sry, i sometimes forget i'm not dealing with chefs nor ppl who are used to arabic and jewish food.

to explain

Kebsa spices:
The traditional Saudi Arabian and Gulf spice blend consisting of cardamom, cinnamon, cumin, cloves, nutmeg, coriander, loomi, red and black pepper.

Aleppo pepper:
These moderately hot red chilies from Turkey and Northern Syria are sun-dried, seeded and crushed. Also known as Halaby pepper, it is the preferred capsicum for adding the gentle edge of authentic Mediterranean flavour and fragrance.

Sub: Combine four parts sweet paprika plus one part cayenne pepper

Juices: Yes you can substitute, but pomegranates are shipped in from isreal and the region so they grow almost all year long, they produce around a 11/4 cup of juice

Convertion:

Metric to U.S.
Capacity
1 militers = 1/5 teaspoon
5 ml = 1 teaspoon
15 ml = 1 tablespoon
34 ml = 1 fluid oz.
100 ml = 3.4 fluid oz.
240 ml = 1 cup
1 liter = 34 fluid oz.
1 liter = 4.2 cups
1 liter = 2.1 pints
1 liter = 1.06 quarts
1 liter = .26 gallon
Weight
1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds
1 kilogram = 35 oz.

by jaded Mon Oct 19, 2009 2:48 pm

Rho I bought toffu...now what the hell to do with it? HELP!!!!! My daughters kidney specialist said she needed to eat this stuff. I have NO CLUE as to how to prepare it.
((hugs))

by JackNConnor Mon Oct 19, 2009 4:21 pm

seashell wrote:Rho I bought toffu...now what the hell to do with it? HELP!!!!! My daughters kidney specialist said she needed to eat this stuff. I have NO CLUE as to how to prepare it.
((hugs))

seashell, as a vegetarian, I suppose I should live on tofu but I don't. I think it's just as nasty as the next person if you eat it right out of the container. There is good news, though: tofu takes on just about any savory flavor you soak it in. That means if you sneak it into recipes with a lot of spices, your taste buds will never know the difference. Think chili, cheese casseroles, stuffing, briami, etc.

I will share two recipes with you that blow all my friends away. I've secretly served these to full grown men who swore they would only touch tofu at gunpoint, and they snarfed it down like teenagers! A little while later, I told them what they had been eating and they just stared at me, wide-eyed. Then, a few of them asked for the recipe.

Chocolate Mousse

1 package Silken tofu (must be Silken, because the texture is everything)
3/4 C. unsweetened cocoa powder (I recommend Dutched varieties)
1 t. vanilla (opt.) or rum extract, almond extract, orange extract, or 1/2 t. cinnamon, etc.
your choice of sweetener to taste (1 C. sugar or 1 C. honey or 1/4 C. stevia or 1/3 C. xylitol, etc.)

Chunk it all in a blender, tofu first, and whip that sucker up. Then, spoon into little tea cups or other decorative serving dishes and garnish with strawberries, banana slices, coconut sprinkles, sliced almonds, whatever turns you on. Not only is this wonder fat-free, but it's packed with protein and you can control the sugar content. You will not believe how nummy! Body builders love it.

Spinach Tofu Lasagna (Or Tomato-Basil Lasagna if you wanna keep the "tofu" and "spinach" part secret)

This whole recipe takes less time to make than it takes to defrost and cook that nasty frozen Stouffer's crap.

9 long organic whole wheat lasagna noodles
20 oz package frozen, chopped spinach, thawed until soft
1 package firm tofu (approx. 1 pound)
1 package soft tofu (approx. 1 pound)
1 T fructose, xylitol, or organic sugar
1/4 C. organic soymilk or organic milk
1 t. garlic powder
1 T. fresh lemon juice
3 T freshly minced basil (or 1 1/4 t. dried)
2 t. sea salt (may omit)
5 C. organic tomato sauce

Start lasagna noodles cooking on stove. They can stick out of a saucepan, they'll all slide down into the boiling water as they soften.

Use a hand mixer to blend these ingredients together in order: firm and soft tofu, soy milk, spinach, fructose, garlic powder, lemon juice, basil, and sea salt. Put bowl aside.

Smear about 1 C. tomato sauce on bottom of 9 x 13" casserole dish. I like glass best.
Put clean dish washing gloves on so you won't burn yourself and lay three cooked lasagna noodles side by side on top of the tomato sauce.
Carefully spread 1/2 the spinach-tofu mixture over the noodles evenly with a spatula.
Spread 1 1/4 C. of tomato sauce over that.
Lay three more noodles down, spread rest of spinach-tofu mixture, then 1 1/4 C. tomato sauce, then final noodles.
Spread remaining tomato sauce over top.

Put in 350 degree oven for about 30 minutes (it will smell terrific!) I sit mine in the bottom half of a broiler pan to catch drips.
Serve with parmesan cheese, pepperocini, garlic bread, or hot pepper flakes, whatever.
Freezes well if you transfer it to some Tupperware in serving size squares. Tastes even better rewarmed!

I recommended a glass of mild Shiraz or Merlot and a fresh garden salad on the side, maybe an orange or mango sorbet for dessert, and your guests will never want to go home! Which could be a problem if you go to bed as early as I do.

JackNConnor

by Rho1334 Mon Oct 19, 2009 10:05 pm

http://www.savvyvegetarian.com/vegetarian-recipes/tofu-recipes.php

by Rho1334 Mon Dec 28, 2009 1:18 am

Rice dishes for all

Cucumber, Rice And Tomato Soup

•2 cucumbers, peeled, seeded, sliced
•½ cup rice, washed
•4 tomatoes, chopped
•5 cups water
•2 tablespoons butter
•Seasonings to taste
•Pinch of sugar

Instructions
1.Rice And Tomato Soup Recipe , put all ingredients in a stew pan.
2.Cover and cook for about 20 minutes.
3.Then serve.
4.If soup is too thick, add some boiling water.

Risotto

•½ pound rice
•1 small onion
•4 tablespoons vegetable shortening
•¼ cup grated Parmesan cheese
•½ pint tomato sauce
•About 1 pint good stock
•Salt, pepper, nutmeg,
•½ teaspoon saffron

Instructions
1.Wash rice in several courses of water, drain and dry.
2.Peel and chop onion.
3.Melt vegetable shortening in stewpan; when hot add onion, fry over gentle fire until light fawn color, then add rice; shake pan over fire for a few minutes, so as to fry rice a little.
4.Next add seasoning, salt, pepper, nutmeg, and saffron; moisten with little stock, and add more as rice begins to swell.
5.When stock is used up, gradually add sauce.
6.When rice is tender mix in grated cheese.
7.It is then ready to serve.
8.In preparing this dish remember that rice should be well done, and should be neither too dry nor too moist.

Rice Griddle Cakes

•1 cup boiled rice (leftover)
•1 cup flour
•1 cup milk
•1 tablespoon shortening
•1 teaspoon salt
•3 teaspoons baking powder
•1 egg

Instructions
1.Mix and beat together milk, egg, salt and melted shortening.
2.Stir in sifted flour and baking powder.
3.Add the rice (cold) and mix well.
4.Cook on hot greased griddle, turning only once.

Red Beans and Rice (of course not for me)

•4 cups red beans, dry
•4 quarts water, divided
•1 pound ham
•1 carrot, chopped
•1 large onion, chopped
•1 bay leaf
•Salt and pepper, to taste

Instructions
1.Let the beans sit in a pot of water overnight to soften.
2.Heat a pot with clean, 2 quarts of water and bring to a boil.
3.Place beans, ham, carrot, onion, and bay leaf to pot.
4.Simmer for 2 hours.
5.If desired, mash the beans once they are soft enough.
6.Add salt and pepper to taste.
7.Serve with cooked rice.

by melodiccolor Mon Dec 28, 2009 4:42 am

melodiccolor wrote:Just to remind everyone, there are a lot of great healthy recipes in this thread as well. Most are vegetarian and I've tasted them at our HSP Meetups.

I have a rice recipe in there that uses most any ingredient on hand. Useful for seasonal vegetables.

by BlueTopaz Mon Dec 28, 2009 7:56 am

Wow, great stuff Rho. I was out of commission and missed this thread. My loss.
But I love the greek recipes.
Do you have a recipe for Kataifi (not sure I spelled that right) a dessert that looks like bird nests.

by Rho1334 Tue Dec 29, 2009 12:38 am

Kataifi

1 lb. kataifi dough (shredded phyllo dough) 1 lb. chopped walnuts 1/2 cup sugar 1 tsp. cinnamon 1/2 tsp. ground cloves 1 lb. butter
Syrup:

1/2 lb. honey 3 cups sugar 3 cups water 2 T. lemon juice

METHOD
In a large bowl, mix the walnuts, sugar, cinnamon and cloves. Melt the butter. Brush the bottom of a 9 x 13 inch pan with melted butter. Open the kataifi dough, divide into 5 parts. Take one part, loosen the dough and fluff. Spread on bottom of pan. Sprinkle with walnut mixture. Repeat this three more times. Spread kataifi on top. Pour butter with a spoon evenly over whole pan. Cut into pieces. Sprinkle a few drops of cold water on top. Bake at 375 degrees for 35 minutes until golden light brown. Let cool for 10 minutes. Slowly pour hot syrup (see instructions below) over the kataifi letting it soak in before pouring more. Cover tightly.

Syrup preparation

Combine all ingredients and boil gently for about 15 or 20 minutes.

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