That's So Swa!

Bannock Sometime in grade 4 Social Studies class, there was one of those special demonstration days where one of the Moms came in and made bread that native people would eat. I thought it was so delicious. It seared my memory and for 20+ years I've wanted to eat it again. Found this super simple recipe and have made it twice in the last week. And it's still just as good. INGREDIENTS: 3 cups all-purpose flour 1 teaspoon salt 2 tablespoons baking powder 1/4 cup butter, melted 1 1/2 cups water METHOD: Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball. Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick. Or strips. You can also take this and wrap the dough around a stick and cook over a campfire. I'm looking forward to trying that. Cook in a greased frying pan over medium heat, al...

Artisan Spelt Crackers Anjali requested this recipe. An absolutely lovely homemade cracker. Beats anything you can buy. Impress guests by whipping them up, cracking them into various size pieces and serving with a dip or soft cheese. Goat chèvre is especially nice. Makes 1 large cracker sheet. 1/4 teaspoon salt 3 tbsp oil 1 1/2 cups white spelt flour, plus more for flouring surfaceSome oil. 1/4 cup. Coarse sea salt, dried onion bits, poppy seeds and sesame seeds, rosemary (for the everything bagel effect) or a seed combination of your choice 1. Preheat the oven to 350 degrees. Dissolve the salt in 1/2 cup of cold water. Add oil. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms. 2. Flour an overturned 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Do your best to get them as thin as possible, because the thicke...

I did it. God help me, but I did it. This recipe is a winner. No pics because John ate them all before I could take a picture. Preparation Time: 15 minutes Cooking Time: 15 minutes Serves 4. To be mixed into a filling: 1/2 tsp carom seeds (ajwain) , dry roasted and lightly crushed 1/4 cup grated onions, squeezed 2 tsp grated ginger (adrak) 2 tsp crushed garlic (lehsun) 1/2 tsp chilli powder 1/2 tsp garam masala 1 tbsp coriander (dhania) powder 1 tbsp dried mango powder (amchur) salt to taste For the batter: 1 cup besan (Bengal gram flour) 1/2 tsp chilli powder 1/2 tsp turmeric powder (haldi) 2 pinches of asafoetida (hing) 1 tbsp hot oil 2 tbsp chopped coriander (dhania) a pinch of baking soda salt to taste Other ingredients: 2 cups paneer (cottagte cheese) , cut into ½" cubes 2 tbsp chaat masala oil for deep-frying chutney of your choice for serving Method: For the batter Mix all the ingredients together with a little water to make a thick batter. Keep aside. How to p...

John tried something like this at an Ethiopian restaurant and this was a pretty close replica. It was my first time working with phyllo which I bought very affordably at T&T. A nice samosa alternative. You also can omit the potatoes. Serving Size: 1 Triangle Source of: Folate Good Source of: Vitamin A INGREDIENTS: 1 cup peeled and diced sweet potato vegetable oil 1medium onion, finely chopped curry powder ground cumin turmeric salt pinch cayenne pepper pinch 1 cup cooked green lentils, also called French lentils phyllo pastry sheets melted butter METHOD: PREHEAT oven to 375ºF(190ºC) if baking right away and not freezing appetizers. Soak lentils. The cook until eatable, but not mushy. Set aside. In a pan, heat oil over medium heat cook onion, stirring until soft. STIR in curry powder, cumin, turmeric, salt, cayenne and cook for 2 minutes. ADD cooked lentils until heated throughout. LAY 1 sheet of phyllo on work surface keeping the oth...

Got a zucchini lying around? Try this! "I don't like zucchini, but this is not bad." - JC INGREDIENTS: 1/4 cup dry breadcrumbs (or flour + corn meal) 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/4 teaspoon seasoned salt 1/4 teaspoon garlic powder 1/8 teaspoon freshly ground black pepper 2 tablespoons fat-free milk (I added ginger garlic paste to the milk) 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small) Olive oil METHOD: Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. (I just used a pyrex dish - although the wire method makes great sense for crispiness. Next time.) Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Videsh made this dip while visiting us during Diwali week. So good. Arguably better than guacamole, definitely better than traditional chickpea hummus. INGREDIENTS: one can of navy or cannelini beans 1-2 gloves of garlic - you control this green jalapeno pepper - 1/4 - 1/2 depending on the heat 2 green spring onions (scallions) 1/2 bunch of cilantro 1/2 tsp salt olive oil ~ 1/4 cup - adjust to consistency lime juice (2 limes) - adjust to level of tartness you like 1-2 tbs sesame seeds - optional METHOD: Blend and enjoy with pita or tortilla chips or as a sandwich spread.

Surprisingly good and simple. A delicious alternative to red sauces. And even Meghan ate it and liked it, despite inherited mushroom aversion. INGREDIENTS:  freshly cooked pasta 200 g/7 oz mushrooms, cremini, Portobello or common button mushrooms 1/2 clove of garlic a small bunch of parsley 100 ml/0,42 cup fresh cream salt fresh ground pepper butter or extra-virgin olive oil METHOD: - Put mushrooms, garlic and parsley in a food processor and run for a minute or two until everything is chopped into small pieces. Or chop by hand, it's pretty quick that way too. - Cook the mushrooms in butter or olive oil over medium heat until the liquid has evaporated. - Add cream, pepper and salt and continue to cook until creamy, then add to the freshly cooked and drained pasta. - Serve as it is or with freshly grated parmesan.

A weekend morning staple... INGREDIENTS: 1¾ cups all-purpose flour 2 tsp baking powder ½ tsp salt 1 Tbsp granulated sugar 3 eggs 1¾ cups whole milk ½ cup vegtable oil ½ tsp pure vanilla extract (optional) or dash of cinnamon METHOD: Mix and cook in waffle maker. Batter needs to be thick enough. CAUTIONS: 1) Never forget the oil, otherwise you wreck your waffle maker. 2) Don't overfill. Underfill. Otherwise batter spills out the sides and makes a mess that can get inside the grooves in a way that is hard and annoying to clean. 3) Even worse, dried batter left in a waffle iron that is put away attracts bugs that hide in the inner workings of your machine. Often weevils. Weevils and other bugs will likely be protein sources of the future. In 2020 you might be serving weeviled waffles and just casually call them "protein fortified" and seem vaguely impressive. In 2012 however, we call this a shit circumstance.

And for when you want to retox.... INGREDIENTS: 1/4 cup butter 1/2 cup peanut butter 2 cups mini white marshmellows 2/3 cup chocolate chips 1/4 cup coconut flakes (optional) handful of walnut or pecans  or crunchy cereal (optional) DIRECTIONS: Melt and butter, choc chips, peanut butter. Take off heat. Add coconut flakes and marshmallows. Transfer to greased baking dish. 9 x9 or 12 inch pie plate. Put in fridge till solidified. Cut off chunks and enjoy. Hide as necessary.

Ok everyone. Sometimes you get sick. Could be a cold. Could be food poisoning. Could be wanting to clean up your insides after a stretch of poor eating. This is the soup start and cement your recovery with. We should all really be eating this weekly, and I always find myself making it on a Sunday. And it's actually a wonderful thing to eat first thing in the morning. Also, if you are up in the middle of the night for whatever reason, that can be a good cue to soak some mung beans because you'll be too busy or distracted in the day. This soup is simple, incredibly nutritious, easy to digest, good on its own or with rice and really delicious. INGREDIENTS: 1 cup of organic Mung beans, soaked for min 3 hours 1 big clove of Garlic 1 chunk of Ginger 1 tsp Himalayan salt 1/2 tsp Turmeric 3-4 tbsp Coconut oil 4 cups Water METHOD: Soak the mung beans for a minimum of three hours. Heat a pot. Add coconut oil. Add chopped ginger and garlic. Saute. Add salt (start ...

I made it today and it's simple and good. Thought it was a good Pre-Hurricane Sandy meal to make with leftovers for tomorrow. This is the first time I've made this and I think it's a nice beans/rice variation. It could become a staple dish. INGREDIENTS Basmati rice - 4 - 6 cooked cups Black Beans - one can Tomatos - Fresh or one tinned can Tomato Paste - if you have it around, otherwise don't worry about it. Just makes rice redder/richer. Onion - half of one is fine Garlic - one big clove is enough Spices - Mexican blends or none Corriander - fresh cut to garnish Olive Oil Salt to taste Corriander Chutney Fresh corriander Ginger-garlic paste Lime juice Red dried chilis 2 Water - not too much. Just enough to get it to puree Salt METHOD: Saute garlic and onions in oil. Add salt. Cook a bit. Then add in the black beans which you have drained and rinsed. Cook some more at high heat. Add tomatoes. Cook into a sauce. Add cooked rice. Mix it all ...

Used the bread maker to mix these up. Remarkable recipe. Better than others I've tried. Made with whipping cream. Ingredients Blueberry Scones: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 5 tablespoons unsalted butter, cold, cut in chunks 1 cup fresh blueberries Or dried cranberries, currants. 1 cup heavy cream, plus more for brushing the scones Lemon Glaze: 1/2 cup freshly squeezed lemon juice 2 cups confectioners' sugar, sifted 1 tablespoon unsalted butter 1 lemon, zest finely grated Directions Preheat the oven to 400 degrees F. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cre...

This is the best recipe to make something that comes close to the addictive quality of Newman's Own Olive Oil and Vinegar, which remains, the perfect salad dressing. This is pretty great for homebrew though: * A few days later, I would like to update that this is now going to become a house staple. Thrilled with it. 1 clove crushed garlic 2 T finely minced red onion (can use white) 1/8 c red wine vinegar (can use apple cider vinegar) Juice of 1/2 a big lemon 1 t prepared dijon mustard Kosher or Himalaya salt and fresh ground pepper to taste. (For us, lots!) 1/2 cup pure olive oil (not extra virgin) (or to taste)

butter tbsp 1 chilli pdr (optional) tsp 1/4 coriander pdr tsp 1 Fried Onion tbsp 1 garamasala pdr tsp 1/4 ginger garlic paste tsp 1 kastoori methi pdr tsp 1/4 ketchup or canned tomato soup (optional) tsp 1 milk to add to gravy cup 1 milk to mix spices cup 1 paneer grams 250 salt to taste 1 tomato paste tsp 1 Directions | How to make Paneer Butter Masala melt butter add ginger garlic paste and mix add fried onion crushed ( you can buy fried onions in the market ( this ingredient is optional - you can just fry onions) add the mixture of all spices that are mixed with milk as shown cover and cook for 3 min - then puree. add salt , paneer and remaining milk to adjust the thickness add cream if you wish serve hot with naan Watch the video: http://www.youtube.com/watch?v=rSygSz7aj9w

palak paneer 4.0  Stars based on  470  Reviews Author :  Admin Published On :  Oct 19, 2007 Preparation Time:    7 min Recipe Type :     Veg-Main Cooking Time :    25 min Standing Time :    5-8 mins Yield  :  4 (4 servings)  Ingredient :  Paneer Cheese Description :  spinach cooked with indian cheese Recipe of  palak paneer Ingredient Name Unit Quantity coriander powder tbsp 1 cream fresh tbsp 1 cumin powder tsp 1 Dry garam masalas number 2 fenugrek leaves tbsp 1 garlic number 5 ginger garlic paste tbsp 1 Green Chili number 2 onion tomato number 1 palak number 5 red chilli powder as per taste salt Directions | How to make Palak Paneer Clean and wash spinach and immerse in boiling wa...

I like this soup even better than the first recipe I posted. Great way to use old apples. Butternut Squash Apple Soup 2 tablespoons olive oil 1 medium onion, diced 1 clove of garlic, 2 if big amount of soup. 1 medium butternut squash, peeled, seeded and diced into 2 inch cubes 3 apples, peeled, cored and sliced 1 teaspoon cinnamon (omit) 2 tbsp cream cheese at end to make creamy. Don't add when hot, but when warm. 8 cups stock or water In a large pot warm oil Carmelize onion, sautéing 10-15 minutes until golden brown Add squash cubes, apple slices and cinnamon and cook for 10 minutes Pour stock into pot and bring mixture to a boil Reduce heat and simmer for 30 minutes In a Magic Bullet or blender, puree soup in very small batches (for safety) Serve hot Feel free to make this soup with other types of winter squash such as pumpkin, acorn, delicata, etc. I used a 2 ½ pound butternut squash for this recipe (weight is prior to peeling and de-seeding) Experiment with other warming...

This recipe is the best for chocolate cake. Buttermilk is the key ingredient. You can use a dash of cinnamon instead of vanilla and egg substitute. It is the base cake for my black forest cake. INGREDIENTS: 1 cup buttermilk 2 tsp baking soda 1 cup white sugar (original recipe calls for 2 cups, but one is better.) 2 cups all-purpose flour 2 eggs or egg substitute 3 tbsp Dutch cocoa power 1/2 cup vegetable oil 2 tsp vanilla or a dash of cinnamon 1 cup boiling water DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into...

Yellow Split Pea Soup Recipe I wrote this version of the soup instructing you to cook the split peas separately, this way if you want to double the amount of split peas you cook, you can save half for some other use. You can use a vegetable stock if you like in place of the water. I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores), I use about 1/2 of one cube in a soup like this to kick things off - it makes a nice, light but flavorful broth. If you want to go 2% on the Greek yogurt, that is fine. You can find yellow split peas in the bins at many Whole Foods Markets (or natural food stores). 2 cups dried split yellow peas, picked over and rinsed 6 cups water 1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine-grain sea salt 3 cups water 1 7-ounce container of greek yogurt 1/2 cup shredded unpeeled cucumber, (deseed before shredding) 1 clove garlic, mashed and minced scant 1/4 cup fresh mint, chopped big ...

CLEAR SPINACH SOUP A nice change from the broccoli soup. John likes this one. This nutritious, low fat, low calorie soup is best if you are trying to lose some of those extra pounds. The garlic and onion in the soup aids in decreasing the excessive fat deposition in the arteries. Preparation Time:  15 mins. Cooking Time:  15 mins. Serves 4.  Ingredients 3 cups   sliced spinach 3/4 cup  finely  chopped onions 2 tsp   garlic, chopped 1 tsp   oil salt  and  pepper  to taste For serving toasted  whole wheat bread Method Heat the oil in a non-stick pan, add the onions and garlic and cook till the onions are translucent. Add the spinach and cook over high flame till the spinach turns to a bright green colour. Add 3 cups of cold water and purée the mixture in a blender to a coarse texture. Pour the purée back to the pan, add salt and pepper and allow the soup to come to a boil. Serve hot with toasted whole w...

Ingredients: Yield:  10 2 cups unbleached all-purpose flour, plus more for dusting the board 1/4 teaspoon baking soda 1 tablespoon baking powder (use one without aluminum) 1 teaspoon kosher salt or 1 teaspoon salt 6 tablespoons unsalted butter, very cold 1 cup buttermilk (approx) Directions: 1  Preheat your oven to 450°F. 2  Combine the dry ingredients in a bowl, or in the bowl of a food processor. 3  Cut the butter into chunks and cut into the flour until it resembles course meal. 4  If using a food processor, just pulse a few times until this consistency is achieved. 5  Add the buttermilk and mix JUST until combined. 6  If it appears on the dry side, add a bit more buttermilk. It should be very wet. 7  Turn the dough out onto a floured board. 8  Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. 9  Use a rou...

Uppy taught me this recipe.  I was amazed at how simple and delicious it was. Ingredients: One head of broccoli 2-4 cloves of garlic 2-4 tbsps Olive oil  Salt to taste Water Method: Cut and boil the broccoli in four cups of water. Add in the garlic cloves and salt. After the broccoli is tender, save the water and remove broccoli and garlic chinks to puree in a blender with a little cold water till very thin and smooth. Return this pulp to the water it was boiled in. Stir and add olive oil.  It makes a lovely, simple and nutritious soup. Very good for healing or detoxing.