Simply Cookbooks

Archive for the ‘Ethnic’ Category

Cardamom is one of those spices that you receive when you get a gift box of spices.   I have never been sure what to do with it, as it wasn’t something my mother or grandmother used on a regular basis.

But I became curious as to what its uses were when I looked in my spice cupboard and saw four containers of the spice. Naturally the freshness of these spices came into question and I hesitated to use them before knowing anything about them.   That is the “thing” about spices—you really should know something about them before putting them on food.

So I opened my little handy-dandy spice book to learn more about Cardamom and its uses.
Like most spices Cardamom originates in the Far East, primarily in India’s rain forest and has been used in Indian dishes for more than 2000 years.  Over time it has spread throughout the world and is now the primary export of Guatemala.

“The aroma of Cardamom is strong but mellow, fruity and penetrating.  The taste is lemony and flowery, with a note of camphor or eucalypt due to cineole in the essential oil; it is pungent and smoky with a warm, bittersweet note, yet is also clean and fresh”

This is what the book says about its smell, but what about its uses in a recipe?

The spice enhances both sweet and savory flavors.  In India, it is one of the essential components in many spice mixes.  It goes into sweetmeats, pastries, puddings and ice creams, and is used in a digestive and breath-freshening item with fennel and anise seeds and areca nuts.   In India it is also used to flavor tea, while in Arab countries coffee is flavored with cardamom, often by pouring it over pods put in the spout of the pot.

Although Cardamom is an essential ingredient in most Middle East cuisines, Scandinavia is still the biggest importer in Europe; there and in Germany and Russia, cardamom is widely used for spiced cakes, pastries, and breads, and occasionally also in hamburgers and meat loaf.

Whole pods lightly crushed, can be used to flavor rice, poached or braised dishes, and casseroles.  The pods are an important ingredient in many Indian slow-braised meat dishes, which use a thing marinating liquid to develop a creamy sauce.  Hulled seeds can be either lightly bruised or fried, or toasted and ground, before being added to a dish.  Cardamom is a good in baked apples, poached pears, and fruit salads.  It combines well with orange and coffee desserts, but its equally at home with roast duck or poached chicken, in marinades or spiced wine.  It is also useful in pickles.

Cardamom combines well with other spices such as caraway, chili, cinnamon, cloves, coffee, coriander (which is another I will have to investigate) cumin, ginger, paprika, pepper, saffron, and yogurt.

So the next time you get that gift pack, don’t throw the Cardamom away without exploring all of its uses.

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I used to make this a couple of times a month and take it into work as part of a pot luck luncheon.   I always had to make the recipe triple to accommodate everyone.  Use your imagination and your tastes to make it.  I will tell you not to use Thousand Island dressing, I tried it, not good.

Ingredients

* 1 lb ground beef
* 1 cup chopped lettuce (more or less to your liking)
* 1 cup chopped tomato (more or less to your liking)
* 1 cup cheddar cheese (more or less to your liking)

* 1 (1 1/4 ounce) package taco seasoning

* 1 (15 ounce) can ranch style beans (if you cant get these, you can also use any brand of chilli beans)

* 1 (16 ounce) bottle Catalina dressing (I have also used Ranch)

* 1 (12 1/2 ounce) bag Doritos

Directions

Fry ground beef and add taco seasoning.

Mix ground beef and ALL ingredients, except Doritos (unless you don’t mind soggy), in a large bowl.

Refrigerate.

Mix in Doritos and enjoy!

Note:This can be served room temperature or right from the fridge.  I also like to serve it warm and let people fill a tortilla shell with the mixture.  Try a little sour cream as a garnish!

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Eating Well Magazine

I found this recipe in Eating Well Magazine and tried it last weekend.  I did not make it in the ramekins, simply because I do not have ramekins, and the family is not sophisticated enough to know what they are anyway.  I made this in a 9×13 inch pan and baked it about an hour before serving.  I served with toasted garlic bread and a small green salad.  It was really good re-heated the next day for lunch.

The original recipe called for serving it with Tortilla and corn salsa on the side.

RECIPE INGREDIENTS
2 4-ounce cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat cheddar cheese
1 1/2 cups nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon salt

DIRECTIONS
Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.

Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.

Bake the mini casseroles until the tops begin to brown and the eggs are set, about 1 hour for a casserole and about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

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It has been awhile since I lasted posted, my only excuse is:  The Holidays wore me out!

I also have been trying out some new recipes I found both online and in some of my mothers old cookbooks.

This one we are having tonight.   I love the simplicity of a sub.   I will serve it with a tossed salad for a complete meal.

Ingredients

* 1  egg, lightly beaten
* 1/3  cup fine dry bread crumbs
* 2/3  cup finely chopped onion (2 small)
* 1/2  teaspoon salt
* 1/2  teaspoon dried oregano, crushed
* 1/4  teaspoon ground black pepper
* 1-1/2  pounds lean ground beef
* 1  15-ounce can tomato sauce
* 1/2  cup chopped green sweet pepper (1 small)
* 2  tablespoons packed brown sugar
* 1  tablespoon yellow mustard
* 1  teaspoon chili powder
* 1/4  teaspoon garlic salt
* 1/4  teaspoon ground black pepper
* 1/8  teaspoon bottled hot pepper sauce
* 8  hoagie buns, split and toasted
* 2  cups shredded mozzarela cheese (8 ounces)

Directions

1. In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the salt, oregano, and 1/4 teaspoon black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, in a 350 degree F oven for 25 minutes. Drain off fat.

2. For the sauce, in a 3-1/2- or 4-quart slow cooker, stir together tomato sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, 1/4 teaspoon black pepper, and the hot pepper sauce. Add cooked meatballs, stirring gently to coat with sauce.

3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.

4. Place four meatballs on the bottom of each bun. Top with some of the sauce and a slice of cheese. Add bun tops. Makes 8 servings.

Better Homes And Garden Magazine

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