Thursday, April 17, 2008

Culture clash meal.

Blame it on pregnant, Blame it on the new cookbook I got. Not really sure, but today we had a multi culture meal. To start with we made this awesome:

Moroccan Chickpea soup.
3 Tablespoons Olive Oil
1 onion, diced
4 garlic cloves, chopped
1 tsp cinnamon
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp paprika
1 can chopped tomatoes
3 cans chickpeas
1 quart Veggie broth
2 tsp sugar
black pepper
2 tablespoons butter
2.5 oz fresh spinach leaves, chopped

Cook the onion and garlic in olive oil until soft, not browned. Add the spices and saute a minute or so. Add the tomatoes, chickpeas, broth, sugar, salt and 10 grinds of fresh pepper. Bring to boil and simmer low for 45 minutes. Stir in butter. Remove soup from heat. Mash up a portion of the chickpeas and stir back into soup. Add the spinach and stir well. Let set for 5 minutes or so to cook the spinach. Serve.

Very easy soup from Dave Liebermans cookbook.

Then for the other dish we made:

Veggie Filling:
1 tablespoon olive oil
1 leek
3 cups finely shredded cabbage
1 garlic clove, chopped fine
1 tablespoon rice vinegar
1 medium carrot, grated extra fine
1 (1 inch) piece of ginger, peeled and grated
2 tsp soy sauce

Heat oil in skillet. Cook leek about 4 minutes. add cabbage, garlic and vinegar, cook about 4 more minutes. Remove from heat and stir in the rest of the ingredients.

Meat filling:

1 pound ground pork
1 egg
2 Tablespoons finely chopped scallions
1 garlic clove, chopped
1/2 tsp sesame oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 (1/2 inch) piece ginger, peeled and grated.

Mix all ingredients and cook till meat is done in pan.

Use wonton wrappers and place filling in the middle. Wet corners and fold to close. You can use veggie and meat seperate or you can mix them together. IT MAKES A LOT of food. I would recommend HALVING the orginial recipe, unless you are making them for a large family or party. Or if you only make one (veggie or meat) then it would be fine. After you have stuffed the wontons, put a little oil in the skillet and cook for a few minutes, then add about 1/2 cup water and steam them until browned/done. You could probably bake these as well, if you prefer.

Sauce for dipping:
1/3 cup soy sauce
1 piece fresh ginger, grated finely
1 tsp brown sugar
1/2 tsp toasted sesame oil
juice of one large lemon

Mix all until sugar is dissolved. Serve with wontons.

1 comment:

Shawn said...

yum!!! looking forward to next week jaime! Its been awhile! Have a good weekend :)