2 c. cooked beans | 1 T oil |
Yum!
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Veggie Burgers au Cameroun
27 July 2010
Ingredients:
Saute onions in oil for a few minutes. Add garlic, cubes, hot pepper and cumin, cook for another minute or two. Add tomato paste and mix together. Add spice mix to beans. Mash beans with a fork (or what have you) and mix in oats and eggs. Let sit in fridge for 30 minutes or so (this will help the burgers stick together better). Form into 8 patties (about 1/2 inch thick, you can press them thinner in the pan if they're falling apart). Fry on both sides for a few minutes.
Yum!
Yum!
Pasta with Chard and Pine Nuts
23 July 2010
Ingredients:
Cook pasta while prepping other ingredients. Toast pine nuts in a dry pan.
In a large pan, heat oil and add onion. Cook for 2 minutes and add garlic. Add the chopped Swiss chard and toss to coat (or not, if you're using a very tiny pan). Pour in the wine or stock (or pasta water with a splash of balsamic, if you're me) and stir to coat (or not, if you're using a very tiny pan). When the chard begins to wilt, stir in the red pepper flakes and pine nuts. Bring to a simmer and stir in the reserved pasta cooking water. Immediately add the cooked pasta (or add *to* the cooked pasta, if that pan is bigger) and toss to coat. Or kind of mix it together carefully, if your chard likes to stick together.
Enjoy!
The original recipe can be found here. You'll notice I didn't use tomatoes (I didn't have any) and I quadrupled the pine nuts (and tripled the garlic). It still turned out great. And my stock substitution was perfect. I bet the original recipe turns out pretty tasty, too.
Also, this was really delicious cold the next day. Boom.
8 oz (250 gm) penne, rotelle or rigatoni | 1 lb chard leaves, washed & chopped |
In a large pan, heat oil and add onion. Cook for 2 minutes and add garlic. Add the chopped Swiss chard and toss to coat (or not, if you're using a very tiny pan). Pour in the wine or stock (or pasta water with a splash of balsamic, if you're me) and stir to coat (or not, if you're using a very tiny pan). When the chard begins to wilt, stir in the red pepper flakes and pine nuts. Bring to a simmer and stir in the reserved pasta cooking water. Immediately add the cooked pasta (or add *to* the cooked pasta, if that pan is bigger) and toss to coat. Or kind of mix it together carefully, if your chard likes to stick together.
Enjoy!
The original recipe can be found here. You'll notice I didn't use tomatoes (I didn't have any) and I quadrupled the pine nuts (and tripled the garlic). It still turned out great. And my stock substitution was perfect. I bet the original recipe turns out pretty tasty, too.
Also, this was really delicious cold the next day. Boom.
Njama-njama
24 May 2010
Ingredients:
Chop greens into fine pieces (hold in a bundle and cut across in small sections - on a cutting board if you're American, or just in your hand against your index finger if you're Cameroonian). Boil until tender. Drain.
Chop onion, tomato, garlic, ginger and piment finely. Fry in lots of oil with plenty of Maggi. Add in drained greens, mix thoroughly and fry a little more.
Throw in some meat or fish chunks if you've got them lying around.
I made njama-njama for the first time the other day after Jane gave me a bunch of non-bitter greens. Yum! It is one of my favorite Cameroonian foods, and maybe the only time you eat vegetables as a dish.
I'm eating a plant! There were twice as many greens as shown here.
After chopping the first half. Fingers still intact!
Onion, tomato, garlic, ginger, cube (Honig, not Maggi)
And it's njama-njama! This is normally eaten with fufu corn aka couscous de maiz. But I like it just straight veggie deliciousness. No bland, non-nutritive starch ball necessary!
Greens (not bitter) | Ginger |
Chop onion, tomato, garlic, ginger and piment finely. Fry in lots of oil with plenty of Maggi. Add in drained greens, mix thoroughly and fry a little more.
Throw in some meat or fish chunks if you've got them lying around.
I made njama-njama for the first time the other day after Jane gave me a bunch of non-bitter greens. Yum! It is one of my favorite Cameroonian foods, and maybe the only time you eat vegetables as a dish.
I'm eating a plant! There were twice as many greens as shown here.
After chopping the first half. Fingers still intact!
Onion, tomato, garlic, ginger, cube (Honig, not Maggi)
And it's njama-njama! This is normally eaten with fufu corn aka couscous de maiz. But I like it just straight veggie deliciousness. No bland, non-nutritive starch ball necessary!
Vegan Naan
10 May 2010
Ingredients:
Mix yeast, sugar and warm water and let stand for 10 minutes until foamy. Add flour, oil and salt and mix into a dough. Knead for 5 minutes. Let rise for 30-90 minutes until doubled in size or impatient. Divide into 8 equal pieces and roll into balls. Flatten with hands or rolling pin, depending on desired irregularity coefficient, to about 1/4-1/2 inch thick. Fry in a pan over medium heat, adding margarine for each piece. (More margarine = more tastiness, less margarine = more health, butter instead of margarine = non vegan, wheat flour = add more yeast).
Yum!
This recipe is best served with LJ's Chana Dal and McCrays amazing greens, some cold beer and friends. But. It goes well with pretty much everything. I would wrap bread in this naan. Maybe not.
2/3 c. warm water | 1.5 c. flour |
Yum!
This recipe is best served with LJ's Chana Dal and McCrays amazing greens, some cold beer and friends. But. It goes well with pretty much everything. I would wrap bread in this naan. Maybe not.
Best Eggplant
09 May 2010
Ingredients:
Cut eggplant into small chunks (1/2-1 inch). Heat butter and spices, cook for ~1 minute (don't allow to burn). Add eggplant and salt and toss to coat. Combine water, vinegar and sugar and add to pan. Simmer covered until tender (~10 min). Uncover and simmer rapidly until liquid is evaporated (~15 min).
This is one of my new favorite recipes! The original recipe can be found here. I like to eat this plain, but it's also good over rice, couscous and with naan. When I serve it over something, I don't evaporate ALL the liquid.
Everytime I cook this, Jane comes to the window and says, "Zara, what are you preparing? It smells SO good!"
1 small eggplant | 1/2-1 t. ea: |
This is one of my new favorite recipes! The original recipe can be found here. I like to eat this plain, but it's also good over rice, couscous and with naan. When I serve it over something, I don't evaporate ALL the liquid.
Everytime I cook this, Jane comes to the window and says, "Zara, what are you preparing? It smells SO good!"
Potato Gnocchi and Pesto
23 February 2010
May your dreams be starchy and garlic-thumbed.
Ingredients:
Chop potatoes into 1-in chunks and boil until tender. Drain water and mash potatoes with a fork. Let potatoes cool til they won't cook a raw egg. Whisk egg and salt and add to warm potatoes. Knead in flour, about 5-10 minutes. Roll out into ropes and cut into little gnocchi sized pieces (1/2 inch-ish?). Poach in salted water 3-5 minutes. Drain and serve with sauce.
Pesto
Ingredients:
2 c. fresh basil leaves
1/2 c. olive oil
3 garlic cloves
1/3 c. pine nuts (if your loving family sent you some)
1/2 c. Parmesan cheese (i have no idea where you would acquire this in Cameroon)
salt and pepper to taste
Chop basil, garlic and pine nuts very finely. Mix with olive oil, salt and pepper. (There is no Parmesan cheese here).
During Peace Corps training, we made gnocchi for one Thursday night dinner, with 3 sauces - pesto, spicy tomato, and creamy-cheesy. Every time I make gnocchi on my own, I overestimate what 2 pounds of potatoes looks like and end up adding so much more flour and cooking for hours and destroying my kitchen.
The first time I had gnocchi was at a chic little Italian restaurant in Eureka, CA of all places, when my family all came to visit me at college. That gnocchi had a butter sauce and smoked salmons and capers...
Ingredients:
2 lb potatoes, peeled |
Pesto
Ingredients:
2 c. fresh basil leaves
1/2 c. olive oil
3 garlic cloves
1/3 c. pine nuts (if your loving family sent you some)
1/2 c. Parmesan cheese (i have no idea where you would acquire this in Cameroon)
salt and pepper to taste
Chop basil, garlic and pine nuts very finely. Mix with olive oil, salt and pepper. (There is no Parmesan cheese here).
During Peace Corps training, we made gnocchi for one Thursday night dinner, with 3 sauces - pesto, spicy tomato, and creamy-cheesy. Every time I make gnocchi on my own, I overestimate what 2 pounds of potatoes looks like and end up adding so much more flour and cooking for hours and destroying my kitchen.
The first time I had gnocchi was at a chic little Italian restaurant in Eureka, CA of all places, when my family all came to visit me at college. That gnocchi had a butter sauce and smoked salmons and capers...
Easy Lentils (+ Lentil Burgers)
Ingredients:
Heat oil over medium heat & add onion, carrot, celery, garlic, ginger, hot pepper, cumin and coriander. Cook 2-3 min. Add water, lentils, salt, pepper. Bring to boil, then cover and reduce to low. Cook for 40 min, until lentils are tender and water is absorbed (unless you want it soupy). Serve over couscous (yum!) or rice, or plain, or on bread-like something.
Leftovers? (Yes, this makes a lot) Take 1.5-2 c leftovers, add 1 egg and enough flour to make into burger consistency (still pretty messy). Make into 3 or 4 patties and fry in a little oil. Lentil burgers, yum!
My senior year of college, I would cook up Easy Lentils and some plain couscous on the weekend. I ate lentils and couscous almost every-day for lunch, and a lot of times for dinner, too.
2 Tbsp veg oil | 2-3 Tbsp ground cumin |
Leftovers? (Yes, this makes a lot) Take 1.5-2 c leftovers, add 1 egg and enough flour to make into burger consistency (still pretty messy). Make into 3 or 4 patties and fry in a little oil. Lentil burgers, yum!
My senior year of college, I would cook up Easy Lentils and some plain couscous on the weekend. I ate lentils and couscous almost every-day for lunch, and a lot of times for dinner, too.
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