Friday, September 3, 2010

Dishes so far

"Dishes" I say, like I've got a whole folder full of them...actually, there are only two dishes but they're of my own invention and therefore they belong here. Hope you'll enjoy these:

Crunchy vegetable appetizer

This is something very nice you can make as an appetizer or turn into a whole dish or whathaveyou. It's simple and very flexible and you can change the spice amounts to fit your preferences.

3-5 zucchinis depending on their size
5 tomatoes,
1 large onion
3-5 carrots depending on their size
3-5 kohlrabi (optional)
6 tablespoon olive oil
1 tablespoon za'atar
1 tablespoon black pepper
1/2 tablespoon salt
Juice from half a lemon
1 tablespoon minced garlic

Preheat over to 200c
Cut vegetables to four quarters from tip to tip, the kohlrabi would need to be sliced into slices of around a centimeter or it'll take too long to prepare. Slice onion to rings or strips according to whatever you like.

Mix oil with spices and smear the paste onto the vegetables as thinly as possible. Conserve the tomato juice and add to whatever you have left of the oil mix.

Place vegetables on baking pan under aluminum foil or cooking paper and scatter the onion between the vegetable pieces. Place in oven for 10-15 minutes. Keep an eye on the veggies and when they get golden, take them out.

Now you've got a few things you can do with them:
1. Make tahini and pour it over the vegetables before serving. You can also keep the tahini in a small dish on the side and offer it as a dip for the vegetables.
2. Initially chop vegetables into much smaller cubes and add them to pasta with the juices extracted during the baking and the leftovers of the spice and oil mix as a sauce.

* You can also add tempeh to the baking, it turned out great when I did it.


He he he he. Dalek - dahl with leeks and a nifty sauce. Yes, I looked very hard on how to get leeks into a dahl just so I can call it Dalek, so what? It's actually a mix between the dahl, a trick I learned from a mostly-omnivorous cooking book and a sauce which is a part of a more complex omnivorous recipe my mom found on a newspaper once (I got my cooking aspirations somewhere...)

Dahl: It's very important that you start cooking the dahl before the other half of the recipe to cut the cooking time.
1 cup of lentils, I used black lentils because I love their flavor but any old lentils can work
2 cups of whole rice
5 cups of water
Canola oil
Cooking wine

How to make: cover your pot's bottom with a thin layer of oil and heat it. Add lentils. fry and mix. Pour enough of the wine to cover the lentils and cook until the wine is completely vaporized. This gives the dahl an interesting twist. Add the rice and the water and let cook.

Leeks and nifty sauce:
2 large leeks
3 small, fresh fennels
1/4 cup of canola oil
6 chopped garlic cloves
2 tablespoons of chopped rosemary leaves
salt & pepper
1/4 of lemon juice
1 tablespoons lemon zest
1/2 cup of water

How to make: chop the leeks to small half-circles. Chop fennels into small cubes. Pour oil into a large, flat pot and heat the oil, then add the leeks. Fry the leeks until they're nice and golden, then add the fennel, garlic and rosemary. Sprinkle salt and pepper over the mix and fry for about 5 minutes until the fennels are equally golden. Add the lemon juice, zest and the water and bring to a boil.

Once boiled, add the dahl and continue the cooking (while keeping an eye on how much water the lentils and rice take in, add if it's getting too dry) until the rice is prepared. Before serving, add fresh parsley over the dish.

And now you have a Dalek ^_^ have fun and don't let it outside.

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