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    Caelia's Thread o' Cookin'

    I pondered this before the Great Forum Crash and I've decided to go through with it.

    Much of my style is influenced by peasant cooking, whole foods diet, gluten-intolerance, and a few other things. I hope to have a few recipes up soon.
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    "...leave me curled up in my ball,
    surrounded by plush, downy things,
    ill prepared, but willing,
    to descend."

    #2
    Re: Caelia's Thread o' Cookin'

    My Rendition of Ash-E-Anar

    This is based off of a recipe I found here: http://habeasbrulee.com/2006/12/08/p...up-ash-e-anar/ I modified it for gluten-intolerance and for a few things I didn't have on hand.



    The Stock:

    Olive Oil

    3 medium onions, thinly sliced

    3 garlic cloves, crushed

    1/2 C mung beans, soaked

    salt

    ground black pepper

    ground turmeric

    chopped parsley

    chopped fresh mint

    chopped chives

    1 C basmati rice

    1/8 - 1/4 C sugar

    8 C water (you will need more than this)

    16 oz pomegranate juice

    lemon juice (optional)



    The Meatballs:

    1/2 lb. ground meat (beef or lamb)

    2 cloves of garlic, minced

    salt

    ground black pepper

    chopped parsley

    1/4 C warm milk

    corn meal



    "Garnish" (I prefer to cook it in the dish):

    parsley

    1 pomegranate (the kernels)





    Heat olive oil in the bottom of a soup pot. Add the onions to caramelize. Add the garlic to caramelize. Add the mung beans and stir fry for a little bit. Add 8 cups of water. Boil, then reduce to simmering for 20 minutes. Add the spices to taste, then boil for another 20 minutes.



    Heat the milk until slightly heated. Add the cornmeal until similar to a mush-like appearance. Add the ground meat, spices, and garlic. Mix together thoroughly. Form into small meat balls. Add the meatballs and rice to the stock. Simmer for 30 minutes, stirring occasionally.



    Add the pomegranate juice, sugar, and parsley. Simmer for 15 minutes. Adjust for taste (if it's too tart, add sugar; if it's too sweet add the lemon juice). Garnish.
    my etsy store
    My blog


    "...leave me curled up in my ball,
    surrounded by plush, downy things,
    ill prepared, but willing,
    to descend."

    Comment


      #3
      Re: Caelia's Thread o' Cookin'

      Next time we see each other, I hope we get plenty of time in the kitchen without having to give up spending time together elsewhere. And that recipe is just one more reason for that!
      "A true initiation never ends"-Robert Anton Wilson
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