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----- Original Message -----
From: Nina
To: phaedrus
Sent: Friday, August 15, 2003 6:03 AM
Subject: lamb
Dear Sir,
I am trying to find a recipe called lamb Henry. Have searched high and low but I think
this one could even beat you - I do hope not. Good hunting.
regards NIna
Hello Nina,
I have been stumped more often than I like to admit, but perhaps not this time. See below.
Phaed
Lamb Henry
3 lbs lamb shoulder, bone reserved and meat cubed, fat removed
6 Tbsp. olive oil
sea salt and freshly ground pepper
4 medium onions, halved lengthwise and thinly sliced
2 oz. piece fresh ginger, finely chopped
4 cloves garlic, peeled and minced
1 Tbsp. ground cumin
2 Tbsp. ground coriander
1 Tbsp. ground turmeric
1 tsp. ground cayenne
1 cup whole milk or low fat yogurt
1 Granny Smith apple, grated
In large casserole, heat 3 Tbsp. oil over medium high heat. Add lamb and
bones in batches (don't crowd) and brown meat on all sides. As meat
browns remove with tongs to separate pan and sprinkle with salt and
pepper. Continue until all lamb is browned and seasoned.
Add onions to fat in pan and saute, scraping up any brown bits. Continue
cooking until onions are soft and golden brown, about 15 minutes. Add
ginger and garlic and cook for one minute more. Add spices and cook til
fragrant, about 15 secs. Add lamb and any juices that have accumulated, 1
cup water, yogurt and grated apple. Stir to blend. Liquid should barely
cover meat. Cover, simmer gently turning lamb regularly until very tender
(1 1/2 to 2 hrs.) Taste for seasoning. Remove and discard bone. Serve
(or refrigerate overnight, remove fat that has risen, if desired) and
reheat gently. Serve with rice.
Four to six servings
(Note: Try this with couscous instead of rice)
----- Original Message -----
From: Mark
To: phaedrus
Sent: Friday, August 15, 2003 10:53 AM
Subject: Ezekiel Bread
I just read your post and recipe from '97. Have you had any success since in coming up with
a recipe for a sprouted version of Ezekiel bread? I've found several that use some sprouted
grain, but all still use flour as well. I plan to experiment, but would like to find some
information, if not a recipe for working with the sprouts to come up with something similar
to the Food for Life product. It is not as dense and heavy as the recipes I've seen, which
come out somewhat like a Westphalia Pumpernickel. One source mentioned drying the sprouts
before grinding them- I do think that might have some possibilities.
Also, is there a good recipe out there that makes a good sprouted wheat bread? It might
contain some useful hints.
thanks,
Sheryl
Hi Sheryl,
See below for two sprouted ezekiel bread recipes and one sprouted essene bread recipe.
Phaed
Ezekiel Bread Recipe
Sprout 2 cups of wheat until the sprouts are only 1/2 inch or shorter. If they grow longer than that,
the final loaf will be too "green". It usually takes 24 to 48 hours for the sprouts to reach 1/2 inch
in length.
Grind the sprouted wheat. We use an old fashioned hand-cranked meat grinder. You will end up with a
rubbery glob.
Form into an oval shaped loaf and bake in a shallow dish at 250 to 275 degrees (F) for about 1.5 to
2 hours, until browned.
Cool, keep refrigerated, and slice with a wet, serrated knife. The
finished bread has a pleasantly sweet flavor. Some like to top a slice
with cheese and make a real meal of it.
Note: You can add whatever extra ingredients are appropriate for
your household (chopped dates, raisins, salt, honey,
grated carrots, whatever). You can also substitute rye grain for
wheat,if you prefer. Be creative
---------------------------------------------------------
Sprouted Essene Bread
"Moisten your wheat that the angel of water may enter it"
-- Essene Gospel of Peace
The Essenes were an ascetic community that influenced the early Christian church. They were
expert bakers of sprouted breads, a technique that produces a sweet, moist, cakelike bread
without honey, eggs, or oil. This recipe was in the manuscripts discovered as the Dead Sea Scrolls.
6 cups hard durum wheat kernels (available in health food stores)
1/2 cup raisins (optional)
1/2 cup almonds or walnuts (optional)
10 cups water
Use a large sprouter from a health food store or several large jars and porous covering material
for the tops, such as cheesecloth or clean metal screening. Use four 1-quart jars, putting 1 1/2
cups of wheat kernels and 2 1/2 cups of water in each jar. Cover the top with a piece of cloth or
screening large enough to overlap the edge by an inch or two. Fasten the top tightly around the
neck of each jar with a rubber band, or string, or if using canning jars, the outer canning and
with- out the center disk. Leave kernels in water overnight and drain through the strainer top in
the morning.
After 8 hours, rinse the wheat with water and drain immediately without removing the cloth covering.
Continue rinsing and draining the sprouts 2 to 3 times a day for the next 2 to 4 days. The sprouts
will vary in length. When the sprouts are about as long as the kernel, they are ready to use. Two
cups of kernels will expand to about 4 1/2 cups of sprouts.
Use a food processor with metal blade or meat grinder to grind the sprouts into a smooth, sticky mass.
Grind 2 cups at one time for about 3 minutes. With a food processor the dough will first become very
smooth, then ball up and break apart. Watch carefully. Immediately after it forms a ball, take out
of the food processor or grinder and add nuts or raisins as desired.
Shape into 2 or more round loaves.
Place on a well oiled baking sheet. Cover and let rest for an hour.
Bake for 1 1/2 to 2 hours at 300 F. or 3 to 4 hours at 250 F.
Some cooks feel that the longer, slower baking temperatures preserve the freshness of the sprouted
wheat. Up to an additional 30 minutes of baking time may be needed to brown the crust. This bread
keeps well and is better if kept a day or two before serving.
*****************************************************
Sprouted Ezekiel Bread
Ezekiel bread is one of the most specific recipes of the Scriptures. Bible readers will notice that
it is not intended as a delicacy for a joyous occasion. Rather, it was an emergency survival food to
be prepared during the dire straits of the Babylonian conquest. This version uses all Ezekiel's
ingredients except spelt, an inferior wheat no longer available. The passage suggests that the bread
may have been sprouted.
3/4 cup hard winter wheat kernels
1/8 cup chickpeas
1/8 cup lentils
1/4 cup millet flour
1/4 cup barley flour
Sprout and grind wheat kernels, chickpeas, and lentils, following instructions in the Sprouted Essene
Bread recipe. Add the millet and barley flour (millet and barley do not easily sprout). Shape the dough
into 5 or 6 individual patties. Put on an oiled baking sheet and bake for 2 hours in an oven preheated
to 200 F. Brush tops with water to retain moisture. Turn and bake for another 1 1/2 hours at 250 F.
Serve warm.
----- Original Message -----
From: Marta
To: phaedrus
Sent: Thursday, August 14, 2003 12:03 PM
Subject: Spareribs
The Betty Crocker cookbook in the late '50s had a recipe for over baked spareribs, any possibility
that you can find it?
Thanks,
Joel
Hello Joel,
No luck finding a Betty Crocker recipe, but below are some with no origin listed.
Phaed
Oven Baked Spare Ribs
Ingredients :
2 lb. pork ribs
4 tbsp. vinegar
2 tbsp. soy sauce
2 tbsp. honey
2 tbsp. sherry
2 tbsp. vegetable oil
1 tsp. lemon juice
2 in. cube root ginger peeled and finely chopped
*10 1/2 oz. can condensed tomato soup
1/2 tsp. five spice powder (Chinese) or 1/2 tsp. ground star anise
6 cloves garlic finely chopped
* Do not dilute soup*
Preparation :
Place ribs in large pan (pressure cooker base), cover with water
and add 2 tablespoons vinegar bring to boil, simmer for 15 minutes
and drain. Meanwhile, mix all remaining ingredients in a roasting
pan, add ribs and coat well with the sauce. Cook at 350 degrees for
30 minutes, basting after 15 minutes increase heat to 400 degrees
for 20 minutes or until rich and succulent. Once cooked, if covered
and heat turned low ribs will keep for hours, and improve with time!!
----------------------------------
Oven Baked Spare Ribs
Ingredients :
4 lbs. spare ribs
1 c. sliced onions
1 c. chili sauce or ketchup
1 c. water
3 tbsp. Worcestershire sauce
1/2 c. vinegar
1/2 c. brown sugar
1 tsp. dry mustard
Salt and pepper
1 tsp. chili powder
1/4 tsp. paprika
Preparation :
Cut ribs into serving pieces. Bake on rack for 1 hour. Drain
fat. Remove rack. Combine remaining ingredients. Bring to a boil.
Pour sauce over meat. Bake for 2 hours or until meat is tender at
350 degrees.
----------------------------------
Oven Baked Barbecue Spare Ribs
Ingredients :
1 strip (2 1/2 - 3 lbs.) spare ribs
1 qt. water (boiling hot)
2 tbsp. brown sugar
1 tbsp. vinegar
1 tsp. lemon juice
1 or 2 tsp. Kitchen Bouquet
3/4 of a 14 oz. bottle catsup
Salt & pepper to taste
1 onion
Preparation :
Add boiling water to a large roasting pan, add vinegar, brown
sugar, lemon juice, Kitchen Bouquet and catsup, stir and mix well.
Cut spare ribs into strips and add salt and pepper to taste. Brown
spare ribs in 2 tablespoons shortening. When brown, put in a
roaster with catsup mixture. Peel onion and put in pan and cover.
Bake at 350 degrees for 1 hour then turn meat over. Add more water
to sauce if necessary. Return to oven and bake 1 more hour. To
thicken sauce combine 3 tablespoons flour and 1/2 cup water and mix.
Take onion out of pan and add mixture to thicken sauce 1/2 hour
before end of cooking time. The sauce will thicken during the last
half hour of cooking. Sauce can be served over spare ribs and mashed
potatoes. Serves 6.
----------------------------------
Better Oven Baked Barbecue Spareribs
Ingredients :
4 lbs. spareribs
1 c. sliced onions
1 c. catsup
1 c. water
1 tsp. salt
1 tbsp. Worcestershire sauce
1/2 c. vinegar
1 c. brown sugar
1 tsp. mustard
Preparation :
Brown spareribs well; pour off excess fat. Combine remaining
ingredients; pour over ribs. Bake covered at 350 degrees for 3
hours, basting with sauce 5 or 6 times. Remove cover, bake 15
minutes longer if needed. Yield: 6 servings.
----- Original Message -----
From: tara
To: phaedrus
Sent: Friday, August 15, 2003 2:16 PM
Subject: seed cookies
I am in search of the recipie from a local Russian Bakery. Many other food chains are now
producing the same cookie. I have the list of ingredients but not sure the preportions,
can you help??
poppy seeds, sesame seeds, ground flax seeds, dark rye flour, brown sugar, oil, corn syrup,
molasses, baking soda, salt, vanilla, maple flavouring, and rum flavouring.
Hello Tara,
There are lots of sesame seed cookie recipes and lots of poppy seed cookie recipes,
but the only "seed cookie" recipe that I can find is the one below.
Phaed
Crunchy Seed Cookies
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup wheat germ
1/4 cup oat bran
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup margarine or butter
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 tablespoons sunflower seeds
2 tablespoons sesame seeds
2 tablespoons poppy seeds
1. Mix together all-purpose and whole wheat flours, wheat germ, oat bran, cinnamon and salt.
2. In bowl, cream margarine or butter and brown sugar until light; beat in egg and vanilla.
3. Stir in dry ingredients; mix well.
4. Stir in sunflower, sesame and poppy seeds.
5. Between 2 sheets of waxed paper, roll out dough, in batches, to 1/8-inch (3 mm) thickness.
6. With cookie cutter, cut into 2-1/2-inch (6 cm) rounds.
7. Bake on ungreased baking sheets in 350 F oven for 8 to 10 minutes or until lightly browned.
8. Let cool for 5 minutes on baking sheets.
----- Original Message -----
From: Sara
To: phaedrus
Sent: Friday, August 15, 2003 8:37 PM
Subject: zucchinni relish
Hello I am needing a recipe to make a zucchinni relish. My husband wants me to make him
zucchinni relish and I do not know how to make it. If you can get me the recipe I would
appreciate it.
Sara
Hi Sara,
There are dozens of recipes for zucchini relish. Below are two.
Phaed
Zucchini Relish
Ingredients :
10 c. zucchini (about 5 lb.)
4 lg. onions
4 lg. green bell pepper
4 lg. red bell pepper
2 1/2 c. cider vinegar
4 c. sugar
2 tbsp. cornstarch
1 tsp. turmeric
1 tsp. nutmeg
2 tsp. celery seed
1/4 tsp. pepper
Preparation :
Grind all above vegetables and sprinkle with 1/2 cup salt. Let
set overnight. In morning, rinse and drain well with cold water.
Mix the following ingredients: Bring to a boil in a large kettle.
Add vegetables and simmer 30 minutes. Ladle in jars. Cold pack 15
minutes.
----------------------------------
Zucchini Relish
Ingredients :
10 c. squash
4 c. onions
2 green peppers
2 1/2 c. vinegar
4 c. sugar
1/2 tsp. nutmeg
1 tbsp. dry mustard
1 tbsp. turmeric powder
1 tbsp. cornstarch
2 tsp. celery seed
Preparation :
Mix with 1/3 cup salt. Set overnight. In the morning pour off
liquid, rinse and drain well. Heat to boiling: Add 1 red pepper
either ground or cut up fine. Add ground zucchini, onions and green
pepper. Simmer 20 minutes. Pack in jars and seal. Since the
turmeric makes it yellow, green food coloring makes it look better.
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