Coconut Curry

Ingredients
4-6 c. cooked Jasmine Rice (Add a pinch of saffron to the water for extra flavor and color)
2 Tomatoes, chopped
1 English Cucumber, chopped
2 Lemons, sliced
2 c. Plain Yogurt
1 med. Yellow Onion, finely chopped
2-3 Garlic Cloves, crushed
1 c. Milk
2 cans Garbanzo Beans/Chick Peas
4 Tbsp. Taco Seasoning
1 Tbsp. Curry (Sambar is my preference)
1 c. Coconut (I prefer sweetened, but non-sweetened will work)

In a large skillet, saute onion, garlic, and olive oil. When the onions start to brown, add milk, garbanzo beans, taco seasoning, curry, and coconut. Simmer in skillet 15-20 minutes or until most of the milk is cooked out and the garbanzo beans are soft.

To serve, spoon the saute over a bed of jasmine rice. Squeeze a wedge of lemon over saute, then sprinkle with tomatoes and cucumbers. Top with several spoonfulls of yogurt.

Yield: 4-6 Servings

This is one of my most requested recipes and seems to please even those eaters who usually won't try ethnic or interesting foods. It's a great potluck meal as the saute can be prepared early and stashed in a crock pot.

Corn Salsa

Ingredients
1 15 oz. can Black-eyed Peas, drained
1 15 oz. can Black Beans, drained
4 large Tomatoes, diced
2-3 Avocadoes, diced
1 bunch Cilantro, chopped
1 c. Yellow Corn
1 c. White Corn
1 c. Italian Dressing

Mix it all up and serve with tortilla chips. I like using blue corn chips. Mom likes to eat it as a salad or over chili.

Super Spinach Smoothie (Blended Salad)

Ingredients
4 oz. Water
1 c. Red Grapes
4 c. Fresh Spinach Leaves
3/4 c. Frozen Berries

Blend all ingredients until smooth.

Serve cold and drink immediately. Drink will separate if left standing.

Daily Nutrients
Total fiber 50%
Vitamin A 75%
Vitamin C 100%
Vitamin E 25%
Thiamin 20%
Riboflavin 30%
Folate 60%
Vitamin B6 30%
Calcium 17%
Phosphorus 15%
Iron 25%
Potassium 30%

Hummus

Ingredients
1 15oz. can Chick Peas/Garbonzo Beans (drained, but reserve juice)
2 Tbsp. Lemon Juice
2 Tbsp. Tehini
1 Tbsp. Olive Oil
2 dashes Tabasco Sauce
2 cloves Garlic
2 tsp. Sea Salt

Blend all ingredients until thick and smooth. Add additional liquid if necessary (use the reserved bean juice).

Chill 2 hours. Serve cold as a dip or garnish. Traditionally served with olive oil. It's also great with za'atar, hyssop, sage, or similar herb sprinkled on top.

Yummy things to serve with it:
Pita bread
Pita chips
Veggie chips
Snap peas
Bell pepper spears
Red beats

Artisan Bread in 5 Minutes a Day

Okay girls. Anyone want to try this out? I heard these people on Wisconsin Public Radio this morning. You spend time making the master dough... flour, yeast, salt, water. It is a very wet dough; you let it rise for 2 hrs, then you can refrigerate it for up to 2 weeks. You just pull off enough for a loaf whenever you want it; shape it and let it rise for 20 min. or so and bake. They have a lot of variations for artisan breads. I see they have Naan. I'm still thinking it's easier to just bake 4 loaves of bread and freeze the bread, but perhaps the "artisan" breads with different herbs is appealing. Here's a website with the basic information:
http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx
If you try it out, post your comments. Dad really likes artisan breads, so he may give this a try. Here's the basic recipe. It's pretty much my bread recipe sans the honey and oil. I'd use 1/2 whole wheat flour and 1/2 bread flour:

The Master Recipe: Boule

(Artisan Free-Form Loaf)

Makes 4 1-pound loaves

3 cups lukewarm water
1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
1 1⁄2 tbsp coarse kosher or sea salt
6 1⁄2 cups unsifted, unbleached, all-purpose white flour