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Recipes
Lamb-and-White-Bean Chili
By Muzungu
Heat the oil in a soup pot over medium-high heat
- 2 tablespoons olive oil
- 1 pound ground lamb
- Kosher salt and black pepper
- 1 onion, finely chopped
- 2 poblano peppers, seeded and diced
- 1 small bunch cilantro, cleaned
- 4 garlic cloves, finely chopped
- 2 small jalapeños, finely chopped
- 2 tablespoons chile powder,
- 1 tablespoon ancho powder
- 1 teaspoon ground coriander
- 1 tablespoon cumin
- 1 1/2 tablespoons tomato paste
- 3 1/2 cups cooked white beans (homemade or canned)
- Plain yogurt, preferably sheep’s milk, for serving
- Lime wedges, for serving
Kerala Spiced Peas
By Muzungu
In a large skillet, heat the ghee on a medium-high heat
- 2 tablespoons ghee (ghee is clarified butter and imparts a unique flavor here)
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon coriander
- 1/2 teaspoon ground cardamom
- 1 green thai chili, minced (more if you like it really spicy)
- 1 onion, sliced
- One 1-pound bag frozen peas
- 2 tablespoons fresh ginger
- 3-4 garlic cloves, minced
- salt and pepper to taste
- juice from one lemon
- cilantro (optional garnish)
Rice Crispy Treats--dairy free
By Muzungu
Line a 9x9 square pan with foil and spray with non-stick spray
- 1/4 cup Coconut Oil
- 1 10.5 oz bag marshmallows
- 5 cups Rice Krispie Cereal
Szechuan stringbeans
By Muzungu
1. make rice 2. Heat oil in 12-inch nonstick skillet over high heat until just smoking
- 2 tablespoons vegetable oil
- 1/4 lb ground pork
- 1 tsp cornstarch
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 cup soy sauce
- 1 ounce hot chili garlic sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon mirin or white wine
- 1/2 teaspoon sesame oil
- 1 teaspoon chopped fresh cilantro leaves
- 1 pound green beans, cleaned
- 1-cup rice
Cheesy Cauliflower Rice Recipe
By Muzungu
If starting with chopped cauliflower, pulse cauliflower in a blender until reduced to rice-sized pieces, working in...
- 5 cups roughly chopped cauliflower (about 1 medium head) or 3 3/4 cups cauliflower rice
- 1 tbsp. light whipped butter or light buttery spread
- 1 cup finely chopped onion
- 2 tsp. chopped garlic
- 1/4 cup chicken broth
- 3 tbsp. half & half
- 3 tbsp. grated Parmesan cheese
- 2 tbsp. light/reduced-fat cream cheese
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Balsamic Glazed Heirloom Tomatoes
By Muzungu
Heat oven to 400F Slice the Heirlooms thickly across or slices (or combo) Combine all other ingredients and whisk B
- 2 medium heirloom tomatoes
- 2 tablespoons EVOO
- a bit less than 1 tablespoon balsamic vinegar
- 1 large garlic clove, minced
- 1 teaspoons sugar
- little less than 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Greek-Style Green Beans
By Muzungu
1. Blanch the green beans: Bring a large pot of water to a boil over high heat
- 1 pound fresh green beans, tipped and tailed
- Vegetable oil cooking spray
- 3 tablespoons olive oil
- 1 About 1 tablespoon medium to finely chopped garlic (5 or 6 cloves)
- 1 large fresh tomato, chopped (I go ahead and leave the skin on and seeds in; if you are fussier than me, remove both and use only the chopped pulp of 2 tomatoes)
- Salt and freshly ground black pepper
- A few dashes of cayenne
- 1/2 to 1 teaspoon dried dill
Braised Red Snapper Puttanesca
By Muzungu
Position a rack in the center of the oven and heat the oven to 325°F
- 4 5-oz. skinless red snapper fillets (about 3/4 inch thick)
- Kosher salt and freshly ground black pepper
- 3 Tbs. extra-virgin olive oil
- 3 medium cloves garlic, minced (about 1 Tbs.)
- 2 14-1/2-oz. cans petite-diced tomatoes
- 2 anchovy fillets, minced
- 1/2 cup pitted Kalamata olives, halved lengthwise (about 3 oz.)
- 3 Tbs. coarsely chopped fresh basil leaves
- 1 Tbs. capers, rinsed
- 1/4 tsp. crushed red pepper flakes
- 1 Tbs. coarsely chopped fresh mint
- 2 tsp. red-wine vinegar
Moules Marinieres
By Muzungu
rinse and scrub mussels, remove beards in stock pot heat oil over medium heat, add onion, then garlic add wine
- mussels
- 3 cloves garlic
- 1 cup white wine
- 1 onion (2 shallots)
- salt
- pepper
- herbs (parsley, thyme, basil)
- butter
- lemon
- chopped small tomato
Tod Man Pla (Thai Fish Cakes)
By Muzungu
In a food processor, place your fresh fish, egg whites, ginger, garlic, curry paste and fish sauce
- 1 1/2 lb (681g) firm, fresh, raw, white fish (cod, halibut, sole, shrimp, scallop, lobster, etc.)
- 3 each (99g) egg whites
- 1 tbsp (6g) fresh ginger, minced
- 4 each (12g) garlic cloves, minced
- 1 tbsp (15g) red curry paste (Buy Now)
- 1/4 cup (72g) fish sauce (Buy Now)
- 10 each (10g) fresh kaffir lime leaves, cut into very thin strips (lime zest is an acceptable substitute)
- 1/2 lb (227g) green string beans, ends and string removed, cut into thin little discs
- 1 small (74g) red bell pepper, seeded and cut into small dice
- 2 tbsp (28g) light oil (for sautéing ... such as coconut, olive or ghee)
- salt and fresh cracked pepper, to taste