Carolyn's Famous Noodle Salad (two versions)

Carolyn's Famous Noodle Salad
( There is another version under this recipe, with some slight changes.)


I made the noodles. A couple of people have asked for the sauce recipe again. I know it's been posted, but I have no idea where it is.

This is a basic outline (I don't really have precise quantities, let your taste be your guide. What you are aiming for is a delicious combination of sweet, sour, salty and spicy. The sauce will be enough for a few batches of noodles, or you can put it on grilled chicken, fish or meat, etc. It keeps for about a week in the fridge, but is best right after its made.

1 cup peanut butter (use natural style, preferably one that is not over-salted)
1/4 cup soy sauce
1/4 cup balsamic vinegar
3 tbsp brown sugar
2-3 tbsp chili sauce with garlic
   (available in the Chinese market, or the chinese section of the supermarket)
   I like Lee Kum Kee brand, it has a brighter flavor
dash of dark sesame oil
   (do not overdo; or it will overpower the noodles)
handful of cilantro
a one inch piece of ginger, peeled
one good sized clove of garlic

Into the work-bowl of the food processor, put the ginger, garlic and cilantro. Mince finely. Add peanut butter, and remaining ingredients. Slowly pour about 1/4 - 1/2 cup hot water -- until the consistency is that of thick cream. Taste and correct seasonings. Sometimes you will want a bit more vinegar, sometimes a bit more sugar, etc.

Salad:
Boil a lb of Chinese lo mein noodles, rice noodles, whole wheat spaghetti, or even plain old vermicelli. Cook just past the point of al dente, but don't really over cook. Run very cold water over the noodles (they firm back up when you do this, so if you cook them al dente they will be too firm). Drain, toss with a bit of peanut oil so that they won't stick. It is best to make the noodles the day before and chill them in the refridgerate overnight, but this doesn't always happen at my house.

When making this for company, or a potluck, I arrange a bed of mesclun greens in a large bowl, place the noodles in the center, scatter matchstick carrots and chopped scallion on top, and put cucumber spears all around. Cut up pieces of tofu are also nice (use extra firm, and drain thoroughly). Tofu doesn't travel that well, so I leave it out when I bring the salad to a potluck.

Serve the sauce separately. It is not a good idea to sauce the noodles, then refrigerate them -- the peanut butter gets clumpy, and the texture is not as good.

Enjoy,
Carolyn, who maintains that spicy noodles are served in heaven, where ever that is.
(5/26/02 and 7/25/04)

---

Slightly Revised Version of Carolyn's Famous Noodle Salad

Well, that got me out of lurk. I think it's on the sheepthrillsmansion site, but the way I currently make it has evolved somewhat. I am using less sugar (in fact, I made a low carb, lower fat, South Beach friendly sauce recipe this week, which I did with a grilled chicken salad -- see my blog for details).

The basic outline is this:
a handful cilantro
a clove or two of garlic
a one inch piece of ginger

Whizz around in the food processor.

Add:
1/2 cup natural style, pref. unsalted peanut butter
1/3 cup balsamic vinegar
about 3 T soy sauce
a tablespoon or two of hot sauce to taste.

Thin with a bit of warm water until it is the consistence of thick cream. Serve over cooked, chilled noodles of choice (Chinese lo mein, whole wheat soba, rice noodles, etc.)

Arrange salad on a bed of mesclun or baby salad greens, with cucumber, firm tofu, shredded carrots, perhaps some bean sprouts and sliced green onions.

Prepare to never make another thing for a potluck again.

Whoops! In the original recipe, I put in about 2 tbsp of brown sugar. I now use less than 1 tbsp and it still tastes great, but you may like it sweeter. My low carb version has no sugar, just a hint of OJ to even out the flavors.

Carolyn
(7/25/04)

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Charlene's Eggplant Ideas

Charlene's Eggplant Ideas

Remember: eggplant can be horribly bitter, so usually you need to cut it up (I slice thickly), put LOTS of salt on each slice (I stack 'em in a colander) and let them sit and draw out the bitter juices for a while (15-30 minutes).

I NEVER fry eggplant, because they will always absorb MORE oil, no matter how much you give them. After they've released the juice, rinse them very well, lay them on a well-oiled (olive) cookie sheet, brush the tops with a bit more oil and bake at 350°-400° until they're done. Umm, half an hour? I never time it, but they should be soft to the touch.

At this point, they can be added to already-cooked pasta sauces, or chinesey-type dishes (mmm, eggplant in garlic sauce), and so on. I like to marinate them in a tasty vinaigrette for a few days and eat them on dense multigrain bread with sprouts as a tasty sandwich. Or toss them into a salad.

A couple of days ago I put a whole, washed eggplant into an extremely hot oven, turning it every 10 minutes or so until the skin was completely charred. Using two forks, I removed all the skin and cut off the stem/cap part (umm, I used a knife for that part). I mashed the flesh with garlic, finely chopped onion, lemon juice, a couple of tablespoons of olive oil, crushed red peppers and salt.

Fabulous dip/sandwich spread. If you add tahini (sesame paste) to it (just a few tablespoons), it magically becomes babagnoush, which is scooped up and eaten via torn-off bits of fresh pita.

Eggplant (sliced and baked as above) is also an integral layer of moussaka, very loosely the Greek version of shepherd's pie: ground meat (usually lamb) flavoured with tomato and some "sweet" spices: cinnamon, cloves, allspice, nutmeg, topped with eggplant and bechamel sauce, and baked. Yummy.

Eggplant also belongs in ratatouille and tourlou, approximately the same things, one from Italy, the other from Turkey/Armenia/Greece, more or less: tomatoes, onions, eggplant, zucchini, peppers, and various herbs. Good as a side dish or rice/pasta topper.

Big eggplant fan here.
Charlene in St Louis
(5/23/02)

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How to Cook and Use Eggplant

How to Cook and Use Eggplant

Oh Lisa, an eggplant virgin? You poor dear. A little late, but all the same:

Remember: eggplant can be horribly bitter, so usually you need to cut it up (I slice thickly), put LOTS of salt on each slice (I stack 'em in a colander) and let them sit and draw out the bitter juices for a while (15-30 minutes).

I NEVER fry eggplant, because they will always absorb MORE oil, no matter how much you give them. After they've released the juice, rinse them very well, lay them on a well-oiled (olive) cookie sheet, brush the tops with a bit more oil and bake at 350°F-400°F until they're done. Umm, half an hour? I never time it, but they should be soft to the touch.

At this point, they can be added to already-cooked pasta sauces, or chinesey-type dishes (mmm, eggplant in garlic sauce), and so on. I like to marinate them in a tasty vinaigrette for a few days and eat them on dense multi-grain bread with sprouts as a tasty sandwich. Or toss them into a salad.

A couple of days ago I put a whole, washed eggplant into an extremely hot oven, turning it every 10 minutes or so until the skin was completely charred. Using two forks, I removed all the skin and cut off the stem/cap part (umm, I used a knife for that part). I mashed the flesh with garlic, finely chopped onion, lemon juice, a couple of tablespoons of olive oil, crushed red peppers and salt. Fabulous dip/sandwich spread. If you add tahini (sesame paste) to it (just a few tablespoons), it magically becomes babagnoush, which is scooped up and eaten via torn-off bits of fresh pita.

Eggplant (sliced and baked as above) is also an integral layer of moussaka, very loosely the Greek version of shepherd's pie: ground meat (usually lamb) flavoured with tomato and some "sweet" spices: cinnamon, cloves, allspice, nutmeg, topped with eggplant and bechamel sauce, and baked. Yummy.

Eggplant also belongs in ratatouille and tourlou, approximately the same things, one from Italy, the other from Turkey/Armenia/Greece, more or less: tomatoes, onions, eggplant, zucchini, peppers, and various herbs. Good as a side dish or rice/pasta topper.

Big eggplant fan here.

Charlene
(5/23/02)

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Carolyn's Ratatouille

Carolyn's Ratatouille

Peel and cut up an eggplant. Salt liberally, then put in a colander with a heavy plate on top to drain. Leave this way for about 1/2 hour, then rinse and blot dry. (The eggplant's juices can be bitter).

In a large dutch oven, saute garlic in olive oil (use lots).

Add, sauteing a few minutes or more after each addition, and stirring frequently:

Several onions, sliced, a couple of washed and sliced zucchini, some green and red bell peppers, the eggplant, and some canned or fresh tomatoes (if using fresh, peel and seed).

You can also add some mushrooms if you are partial to them, or perhaps some pitted greek olives. Lower heat and cook for an additional 30 minutes or thereabouts. Add fresh basil, parsley, and a bit of fresh oregano or marjoram, along with the juice of 1/2 lemon. Correct for salt and pepper.

Serve with crusty bread or pasta.

Carolyn
(5/20/02)

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Grilled Eggplant with Black Olive and Garlic Tapanade

Grilled Eggplant with Black Olive and Garlic Tapanade

Ooooooooooh yea! I forgot this one, its my favorite:

Grill the eggplant slices and top with a black olive and garlic tapanade. Brush both sides with olive oil and top with this sprinkled with a little parmesan/romano cheese.

Black Olive Tapanade:
 
1-1/2 cups Nicoise olives, pitted
4 cloves garlic, peeled
3 anchovy fillets
1 tbsp fresh lemon juice
2 tbsp pine nuts
1/4 cup olive oil
Salt and pepper

Mash all together in a Pilón or process in a food processor just a tiny bit.

Sheri
(5/20/02)

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Red Dragon Beef - Crockpot Recipe

Red Dragon Beef - Crockpot Recipe

1 large potroast ( I used boneless chuck)
2 onions, chopped
1 packet onion soup mix
1 can diced tomatoes (about 16 oz.)
1 cup dry red wine
1/2 bottle (about 2 oz.total) Dragon Sauce
4 canned chipotles in adobo, sans seeds

Put meat in crockpot, surround with onions, put soup mix and other ingredients over everything. Cook til the meat is falling apart. I made garlic mashed potatoes and green salad to go with. Even better reheated the next day.

Thrillers, this was too good not to share. One of those "thrown together" things that turned out much better than I expected. It's gonna show up in my July food column. Anyone who wants to try it and give feedback, I'd appreciate it very much.

Ann in TX
(5/18/02)

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3-step Cheesecake (with Neufchatel)

3-step Cheesecake (with Neufchatel)

The 3 step cheesecake from a Philadelphia cheese package sounds a lot like your New York cheesecake and is very simple. It calls for Neufchatel, rather than cream cheese:

1. Mix 1 lb. soft Neufchatel cheese with 1/2 cup sugar and 1/2 tsp. vanilla, beating with an electric mixer until light. Add 2 eggs and mix until blended.
2. Pour into 1 (6oz). Graham cracker pie crust (store bought).
3. Bake at 350°F for 40 min. or until almost set in the center. Cool and refrigerate for at least 2 hrs.

You can improvise any topping you want.

Maryanne
(5/16/02)

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Not Exactly Junior's Cheesecake

Not Exactly Junior's Cheesecake

It's not exactly Junior's, but it's GREAT.

Make a graham cracker crust and put it in a 9" pie pan.

Beat:
12 oz. cream cheese
2 eggs
1/2 cup sugar
1 tsp. vanilla

Pour into crust and bake at 350°F degrees for about 30 min. until firm.

Take it out of the oven, and let it cool just a bit while you are beating a small container of sour cream.

Spread the sour cream on top of the cheese cake, return to the oven for 5-10 minutes. Cool, then chill.

Inhale with cherry pie topping.

Step on scale and wince.

Barbara
(5/12/02)

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Lindy's New York Cheesecake

Lindy's New York Cheesecake

Very apropos, since this is cheese cake week for the Jews (Shavuoth). Haven't made this in many years - our aging bodies can probably no longer handle it, but I have fond memories...

I have a note in my cookbook that we usually do a 1/2 recipe, and there are also the calculations for a 1/4 recipe in a "tiny" pan, but what the hell, go for the whole thing:

5 (8oz each) pkgs cream cheese softened

1-3/4 cups sugar

3 tbsp flour

1/2 tsp lemon peel

1/2 tsp orange peel

1/4 tsp vanilla

5 eggs

2 egg yolks

1/4 cup heavy cream

• Combine cheese, sugar, flour, lemon and orange peel, vanilla and beat just to blend.
• Beat in eggs and yolks one at a time.
• Stir in cream.
• Bake at 500º for 10 minutes, reduce to 200º, bake for about an hour until done.

Helps to gradually open the oven door and let the cake cool very gradually, though it will still settle, so it doesn't fall all of a sudden. It will usually have a crack in the top after it cools. This is not a problem.

I think the 10 minutes at 500° degrees was to cook a cookie dough crust originally with the recipe - this was blech, so we usually just use a graham cracker crust. You can top it with cherry pie filling, or glazed strawberries.

This makes a HUGE cheesecake. I don't have a note what.

Joan
(5/12/02)

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Carolyn's Dandelion Greens

Carolyn's Dandelion Greens

I love dandelion greens.

I blanch them very briefly, then chop them up, and saute with garlic, olive oil, and hot red pepper flakes (also, minced anchovies if no one else is home). Toss with linguini, and perhaps a bit of lemon and flat leaf parsley. Yum.

Carolyn, who must now eat her anchovies in secret.
(6/10/02)

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Mojitos

Mojitos

I love margaritas,but you gotta try this stuff! had one,two... o.k., three!, in a Cuban restaurant. I couldn't walk, but they are soo good. Yyou have to have fresh mint to make these suckers...

2 tsp. sugar
10 mint leaves
1/4 rum (whites better)
2 tbsp. fresh lime juice
some club soda

Crush mint and sugar together in a tall glass, (I muck it together in a bowl, its easier), and add the rum to make it easy to pour into the glass. Add the lime juice and maybe 6 oz. of club soda.

Really try these in the warm weather or cold (gg)

gail
(5/9/02)

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Pasta with 5 Mushrooms and Sundried Tomatoes

Pasta with 5 Mushrooms and Sundried Tomatoes

Recipe, very loose recipe. I cook with what's fresh, and what sounds good to my stomach at the moment. Feel free to substitute things, or use whatever floats your boat. The amounts are approximates, since I cook in a very alchemical sense, do what tastes and smells right to you.

1 oz. Dried porcini mushrooms
1 oz. Sundried tomatoes. (Not the oil-packed type.)
Boiling water as needed.
1 cup shallots, chopped
5-7 cloves of garlic, coarsly chopped
2-3 spring onions, cleaned and chopped. (You can subst. scallions)
One large Portabella Mushroom, cleaned, cut in half, then in fillets
1/2 pound crimini mushrooms, cleaned and sliced
1/2 pound common white mushrooms, cleaned and sliced
1/4 to 1/2 pound fresh shitake mushrooms, cleaned and sliced
Olive oil, extra virgin
Red wine, to taste. I used a Sangiovese in this one.
1 large bunch fresh basil, the most flavorful you can find. Washed, dried, stemmed, cut chiffonade.
1 tbsp. Dried rosemary, crumbled
1/2 cup chopped italian parsley. (I forgot this one yesterday, and food still came out good.)

Cheeses: I used the following to taste yesterday:
Freshly shredded parmesan and freshly grated Pecorino with black truffles. You can also use other cheeses, just find flavorful ones. I like asiago or dry jack with peppercorns.

Dried pasta-I used gemelli yesterday. Good quality dried. 1 pound box.
Salt and pepper to taste.
Optional ingredient:White or black truffle oil.

Start off by re-hydrating the porcini's and the sun dried tomatoes in boiling water to cover for about 20 minutes. Drain the porcini's, then rinse them under cold water, rubbing to remove any grit. Drain again and chop. Save the soaking liquid. Drain the sundried tomatoes, and cut julienne. Save the soaking liquid from these as well.

Sweat off the onions, garlic and shallots in a small amount of olive oil on medium heat. Use a large, heavy saute pan for this. Stir constantly and do not allow to brown, just start to get a slight golden hue. Add salt and pepper to taste and remove to a bowl. Reserve.

Get a pot of water boiling for the pasta.

Over high heat, add a small amount of olive oil to same pan. Add the common mushrooms, crimini's, and the Portabellas. Stirring often, lightly brown them. Add the porcini's and the shitakes. Turn down heat to medium. Lightly salt and pepper. Allow some of the liquid from the mushrooms to sweat out, then raise the heat and reduce the liquid. Deglaze the pan with about half a cup of wine, then reduce again. Add the cooked onion mixture, a handful of the basil, the rosemary and half of the parsley.

Strain off about a half cup each of the soaking liquids from the mushrooms and the tomatoes. Try to leave the grit behind. Turn up the heat on the pan, and add the liquids, along with another splash of wine. Reduce this mixture again, until the mushroom gently begin carmelizing. You DO NOT want them dark brown. Just get them to release those delightful, meaty flavors. Stir, stir, stir... While the stuff is reducing, put pasta on to boil. Be sure to salt the water.

When the pasta is just about al dente, reserve about a cup or so of the pasta water, then drain the pasta well. Add some of the pasta water to the pan of sauce. Not only does this provide the sauce with a bit of moisture, it also adds a tiny bit of thickening and body to the sauce as well from the starches in the water. Toss the pasta in with the sauce and about a tablesp0on of olive oil. Stir to blend, and add a tiny bit of the cheeses. (IF you want a vegan pasta, omit the cheese.) Stir and fold the mixture until all of the pasta is coated. Turn heat to low. Add all of the fresh herbs, except for a tablespoon of the basil for garnish. Allow the flavors to marry, and the pasta to finish getting tender. It should only take a few minutes.

If using truffle oil, drizzle a tiny amount over the entire dish and fold in. Check for salt and pepper. Garnish with the remaining basil. Pass cheeses at the table. Pour a hearty red wine and enjoy. Be prepared to want a nap when finished.

Don't know how many servings it makes. It can feed several people as a pasta course, probably 3-4 as a main course. Very rich. Have fun cooking with this. Experiment with different mushrooms, cheeses, add cooked chicken at the final reduction if you want something different. For real decadence, add about a quarter cup of whipping cream when you do the final reduction. Beware, that version goes directly to the thighs, and does not pass go......

Enjoy,
Spinbear
Denise
(5/9/02)

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Apricot-Almond Ice Cream

Apricot-Almond Ice Cream
Makes 1 generous quart.

1 lb. dried apricots
1 cup milk
1 cup sugar
2 cups half and half
2 tsp. almond extract
2 oz. slivered almonds
Ice
Rock salt

Reserve 1/4 of the apricots. Place remaining fruit in saucepan with water to cover. Bring to a boil, reduce heat, and simmer, covered for 15 minutes. Cool, drain, and puree in food processor or blender. Yield should be approx. 1-1/2 cups. Set aside.

Scald milk. Remove from heat, add sugar, and stir until dissolved. Mix in apricot puree, half and half, and almond extract until well blended. Chill thoroughly, several hours or overnight.

While fruit mixture chills, chop reserved apricots, toast almonds in a dry skillet and set aside.

Freeze chilled fruit mixture in ice cream maker, surrounded by ice and rock salt, according to manufacturer's directions. Fold chopped apricots and almonds into fresh ice cream.

Tip into a freezer container, cover tightly, and ripen several hours or overnight.

This is *so* good! Had to share the recipe.

Ann in TX
(5/9/02)

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jp's Short-cut Margaritas

jp's Short-cut Margaritas

Here are the proportions for our limeade-based margaritas. They're similar to ClaudiaLB's Lazy Girl margaritas already in the forum.

Put into a blender:

• 1/2 of a can of frozen limeade concentrate (tube? package? whatever they're called; it should be near the frozen orange juice concentrate and all those other frozen juice things)
• about 1/2-3/4 cup tequila  (it depends on how hard a day you've had or when you next need to drive)
• about 1/4 cup triple sec
• enough crushed ice and water to make the amount of limeade you dumped in

Run it through the blender until it is all mixed.

I suppose another way to do it is to make one half of the can of limeade concentrate into slightly concentrated limeade, using a mix of crushed ice and water. And then mix in the tequila and triple sec.

jp
(5/08/02)

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Sweet Polenta desserts (Funche Dulce, Funche con leche de coco)

Sweet Polenta desserts (Funche Dulce, Funche con leche de coco)

(They also make a desert from it much like rice pudding with raisins, cinnamon, honey and sometimes coconut.)

Kids love this, BTW...

Funche Dulce (sweet polenta)
1/2 cup plus 1 tbsp fine cornmeal, sifted
2-1/4 cups water
3/4 cup milk
1/2 cup sugar plus 1 tbsp sugar
2 tbsp butter
1/2 tsp salt
1/4 seedless raisins

Bring all ingredients to a boil in saucepan, except the cornmeal.

Remove from the heat and add the cornmeal gradually--stirring all the while. (I use a whisk.  Hilda liked a wooden spoon 'cause its the traditional way.)

Put the pan back on the heat. Lower the heat to med-low and continue stirring until it thickens to your taste.

Take off the heat again and stir to cool a little.

Pour onto a serving platter that is about 1-1/2-2" deep. (I use just a small pyrex square baking dish).

Refrigerate until cool before serving.


Funche con leche de coco (Coconut Polenta):
1/2 cup plus 1 tbsp cornmeal
3 cups unsweetened coconut milk
1/2 cup plus one tbsp sugar
1/4 tsp salt
1 cinnamon stick (opt.)
1/4 cup raisins (opt.)
2-4 tbsp grated coconut
ground cinnamon

Bring the coconut, milk, sugar, salt and cinnamon stick or raisins to a boil in a saucepan.

Remove from heat and add cornmeal gradually, stirring all the time. Reduce the heat to med-low. Add the grated coconut to the saucepan and return the pan to the heat.
Continue cooking until it thickens to your taste- stirring constantly.

Pour on a platter as above.

This one is either served at room temperature or refrigerated.

Another variation with Rice Flour:
You can also substitute 1/2 cup rice flour for the cornmeal, add 3 strips of lime peel to the milk at the beginning & 2 tbsp butter.

Remove the lime strips at the end, and pour into custard cups and you have "Majarete con leche de coco" or  *Pap*.

I forgot to say that I substitute the sugar with honey or non-refined brown sugar and I like it better.  It has more of a "maple-y" taste to it.

Sheri
(5/8/02)

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Gnocchi de Patate

Gnocchi de Patate
(Potato Gnocchi)
Makes 4 servings

I have made awesome gnocchi from the Italian cookbooks of Biba Caggiano. I have all her books, and *love* her restaurant in Sacramento. The key is to used baked potatoes. Here is the basic Potato Gnocchi from Trattoria Cooking:

4 medium-sized russet or Idaho potatoes (about 2 lbs)
1tbsp salt
1 lg egg yolk, lightly beaten, or a whole beaten egg
1-1/2 cup unbleached all-purpose flour

Preheat the oven to 375° F. Wash and dry the potatoes. With a knife, make a long incision in the potatoes lengthwise, about 1/2" deep. Put the potatoes in the oven and bake until they are tender, 45-55 min. When cool enough to handle, peel the potatoes and puree them through a food mill or a potato ricer, directly into a large bowl. Add the salt, egg yolk, and 1-1/2 cup of the flour. Mix it all together with your hands until the dough begins to stick together

Transfer the mixture to a wooden board and knead lightly, gradually adding the remaining flour if the dough sticks heavily to the board and to your hands. (The making of the dough should take no longer than 4-5 minutes) The dough is ready when it is soft, pliable, and just a bit sticky.

Cut the dough into pieces the size of an orange. Flour your hands lightly. Using both your hands, roll out each piece of dough with a light back-and-forth motion into a roll about the thickness of your thumb. Cut each roll into 1" pieces.

Hold a fork with its tines against your work board,the curved part away from you. Starting from the outside bottom of the curve, press each piece of dough with your index finger firmly upward along the length of the tines. Let the gnocchi fall back on to the surface. Roll out the remaining pieces of dough. Place the gnocchi on a lightly floured platter or baking sheet. They can be cooked immediately or be kept in the refrigerator uncovered for several hours or overnight, until ready to cook.

Katie H.
(5/7/02)

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Mango Sorbet

Mango Sorbet
(from The Ultimate Ice Cream Book by Bruce Weinstein)

I got an ice cream maker in April and have been having Too Much Fun with it.
My favorite so far is the Mango Sorbet:

1 cup sugar
3/4 cup water
2 ripe mangoes, about 1/2 pound each
juice of 1 lime

Combine the sugar and the water in a small saucepan and place over low heat. Stir until the sugar dissolves completely and the syrup is clear. Remove from the heat and allow to cool to room temperature.

Peel the mangoes and cut away as much of the fruit as you can away from the large pits.

Combine the cooled syrup, the mango pulp, and the lime juice in a blender or food processor. Blend until completely smooth, about 30 seconds. Cover and refrigerate until cold or overnight.

Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturers instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

katie
(5/7/02)

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Strawberry Frozen Yogurt

Strawberry Frozen Yogurt is soooo easy.

Combine a large container of strawberry yogurt, about 1/2 cup (or till it looks right) cream or half and half, a little sugar (to taste), and some sliced or mashed strawberries in a bowl. Pour into ice cream maker and freeze.

It may be very soft initially but once put in the freezer for a couple of hours it is very firm. You can do this with any fruit flavored yogurt, or of course you could use plain yogurt and put whatever you want to in it. I tried this because it was easy and I wanted to see if it would work. It did!

Katie
(5/7/02)

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Shelley's Vegan Black Bean Tostadas (with Guacamole)

Shelley's Vegan Black Bean Tostadas (with Guacamole)

Cooked Black Beans for adding to other recipes...
Soak 1 cup of beans over night. Discard soaking water and rinse beans. Place in pot with 5 cups water and bring to a boil. Skim foam. Add a small amount of Kombu or Nori seaweed (hint: soak dried seaweed for a few minutes before adding to beans. I once got a bean pot full of tiny periwinkles that were all hidden in my nori). The seaweed softens the beans and makes them easier to digest (if ya' know what I mean ;-) . Cover and reduce to a simmer. Cook for 2-1/2 to 3 hours. Begin timing when heat is lowered, checking and replenishing water as needed. Hint: adding salt to beans while cooking or reusing soaking water will cause beans to be tough.

Black Bean Tostada
Serves 4-6
The black beans are even more flavorful the next day, so make them ahead of time if it's convenient.

8 corn tortillas
Vegetable oil for frying
1-1/3 cups black beans
3 medium onions, chopped (about 2 cups)
3 garlic cloves, minced or pressed
1-1/2 tsp. ground cumin seeds
1-1/2 tsp. ground coriander seeds
1 tsp. minced chilies
1/4 cup vegetable oil (or butter if not a vegetarian)
1 medium tomato, chopped
juice of 2 oranges
salt to taste

Guacamole
2 large ripe avocados
1 large garlic clove, minced or pressed (to taste)
juice of 1-1-1/2 lemons (to taste)
salt to taste
shredded lettuce
grated cheddar or Monterey Jack cheese (I'm using soy cheese)
salsa

Cook the black beans as above.

Pour vegetable oil into a small skillet to about 1/2" depth. Heat until the oil is hot enough that when you drop in a tiny piece of tortilla, it quickly rises to the surface. Fry the tortillas, one at a time, for about 1 (one) minute on each side until they are crisp. Drain the tortillas on paper towels and set aside.

To make the black beans, sauté the onions, garlic, cumin coriander and chilies in the oil using a large skillet or medium saucepan, until the onions are soft and translucent, 5 to 10 minutes. Drain the cooked black beans and add them to the skillet. Mash with a potato masher or spoon until most of the beans are mashed. Add the tomatoes and orange juice. (Throw in the orange halves after squeezing out the juice if you like. Just remember to remove them before serving.) Cover and simmer on very low heat for 5 to 10 minutes, stirring frequently to prevent sticking. Add salt to taste.

For the guacamole, slice the avocados in half. Remove the pits and scoop out the avocado flesh with a spoon. In a mixing bowl, mash the avocado until fairly smooth. Add the garlic, lemon juice and salt to taste. Or use a food processor for a very smooth guacamole.

Now it's time to layer the tostadas. You can make them for you guests or have them make their own. For each serving, start with a crisp tortilla; cover it generously with shredded lettuce and then black beans, topped with grated cheese, guacamole, and salsa. Top with sour cream, if desired.

Shelley
(5/3/02)

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