Prairie Views

~ Dreamy abstraction in Four Square House on the Pairie

Month: December 2006

Potato Soup

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Potato Soup, originally uploaded by Lakenvelder.

It was the first snow the winter today . When it gets cold soups and stews are a great meal. I felt like haivng something simple, warm for lunch today and potato soup is one of my favorites. Boy. did it hit the spot.

Ingredients:

3 medium potatoes, peeled and diced
1 onion sliced or onion powder
1 teaspoon salt
dash pepper

Cook the potaotes until tender.

Heat in the saucepan:
1 tablespoon butter
1 tablespoon flour

to brown stirring constantly.

Add:

3 cups liquid drained from the Potatoes

Cook and stir until smooth. Add potaotes and onions. I like to blend until smooth. Sprinkle with parsley.

Korean BBQ Chicken

1/4 cup Sesame seeds
1/4 cup vegetable oil
1/4 cup Soy Sauce
1/4 cup Dark Corn Syrup (Karo)
1 each Small onion, sliced
1 each Clove garlic, crushed
1/4 teaspoon Pepper
1/4 teaspoon Ginger, ground
1 Broiler-Fryer Chicken (cut -into pieces)

In a shallow baking dish mix together the first eight ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, for at least three hours.
Grill over low coals or heat, turning and basting frequently, about 50 minutes.

Butter Chicken

Boneless chicken in a rich gravy of cashew nut paste and butter

For the marinade:

1 cup (200 ml) curd
1 tsp (5 g) salt
1 tsp (5 g) chilli powder
1 tsp (5 g) pepper powder
2 tsp (10 g) ginger-garlic paste
2 tsp (10 g) garam masala powder
1/2 tsp (2 ml) tandoori colour

For the gravy:

150 g butter
100 g cashewnuts, powdered
600 g tomatoes, blanched, peeled and pureed
1/2 cup (120 ml) tomato ketchup
4 tbs (60 ml) chilli sauce
1/2 tsp (2 ml) tandoori colour
20 g dry kasuri methi leaves
1/2 tsp salt
chilli powder to taste (optional)
100 ml fresh cream

MIX all ingredients for the marinade and apply to the chicken. Keep aside for two hours. Cook in its own marination, without adding water, till almost dry. Skewer the chicken pieces and burn on a gas flame. When cool, shred into bits and add to the gravy.

To prepare the gravy:

Heat butter (do not let it burn), add cashewnut powder, and fry till light golden. Immediately add tomato puree, tomato ketchup and chilli sauce. Cook for five minutes. Add shredded chicken, the remaining chicken marinade if any, chilli sauce, tandoori colour and kasuri methi. Add chilli powder, if required. Simmer for five minutes. Add cream and check seasoning Cook for four minutes and serve.

Indian Red Lentils and Rice

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Indian Red Lentils and Rice, originally uploaded by Lakenvelder.

This is a very simple easy and healthy meatless recipe. I used only one large onion and only one chile so it would not be too spicy. It takes about 30 minutes from start to finish. A Raita would be a great addition to have with this recipe.

Ingredients:
3 tablespoons vegetable oil
2 mediun onions, thinly sliced
5 whole black peppercorns
5 cardamon pods
5 whole cloves
2 dried red chiles
1 cinnamon stick
1 cup jasmine or other long-grained rice
1 cups red lentils
3 1/2 cups hot water
salt

In a medium saucepan heat the oil. Add the sliced onion and cook over high heat until brown, stirring occasionally. This should take about 10 minutes.

Add the peppercorns,cardamom, cloves and chilies and cinnamom stick to the onions in the saucepan and cook for 1 more minute. Stir in the rice. lentils, water and 2 teaspoons of salt and bring to a boil. Reduce heat to moderately low and simmer for 15 minutes or until the water is absorbed and the rice and lentils are tender.

Indian Red Lentils and Rice

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Indian Red Lentils and Rice, originally uploaded by Lakenvelder.

This is a very simple easy and healthy meatless recipe. I used only one large onion and only one chile so it would not be too spicy. It takes about 30 minutes from start to finish. A Raita would be a great addition to have with this recipe.

Ingredients:
3 tablespoons vegetable oil
2 mediun onions, thinly sliced
5 whole black peppercorns
5 cardamon pods
5 whole cloves
2 dried red chiles
1 cinnamon stick
1 cup jasmine or other long-grained rice
1 cups red lentils
3 1/2 cups hot water
salt

In a medium saucepan heat the oil. Add the sliced onion and cook over high heat until brown, stirring occasionally. This should take about 10 minutes.

Add the peppercorns,cardamom, cloves and chilies and cinnamom stick to the onions in the saucepan and cook for 1 more minute. Stir in the rice. lentils, water and 2 teaspoons of salt and bring to a boil. Reduce heat to moderately low and simmer for 15 minutes or until the water is absorbed and the rice and lentils are tender.

Layered Pudding Pudding

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Layrered Pudding Pudding, originally uploaded by Lakenvelder.

I had 3 different pudding flavors packages I decided to make a dessert with them by laying them with cool whip I had in the fridge too. I first layered vanilla pudding then put a layer of cool whip. The next that followed was a layer of pumpkin pudding and another layer of cool whip. I topped it with a layer of cheesecake pudding. I sprinkled some granola on top.

Quick Chinese Vegetable Pasta


Quick Chinese Vegetable Pasta
Originally uploaded by Lakenvelder.

1-16 oz package very thin spaghetti or noodles
1 cup Stir Fry Sauce
1 teaspoon sesame oil
1 cup sliced onions
1 cup sliced red peppers
1 cup sliced celery
1 cup sliced mushrooms
1/2 cup carrots, cuti nto match stick pieces
1/2 cup green onions
1 cup snow pea pods, ends trimed and strings removed

Cook spaghetti.
Heat oil in skillet or wok. Add onions, pepper, celery, mushrooms, and carrots. Cook 5 minutes, stirring constantly with a tossing motion. Add the sauce and cook for 5 minutes. Add onions and peas pods.
Cook and stir 5 minutes until heated through.

jerome murat

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Heart


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I felt warmth overtake me,

It began deep within my soul

And spread into my physical body.

I knew it was because

I love you,

It filled me with security and light.

At that moment I knew

What it felt like to have my heart smile.

You bring magic to life.


Linda Berroth-Linderman

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