My Recipes
Here are a few of my favorite recipes. Enjoy!!
Curry Chicken
Marinade
1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt
Salt
Chili powder to taste (can be cayenne, ground red pepper, etc.)
Salt to taste
1 Lb of fresh chicken (sliced, diced or shredded... your choice)
Mix the above ingredients making sure to thoroughly coat the chicken. You may
want to add a little bit of oil to facilitate coating the chicken. Allow to
marinate for approximately two hours.
two cloves of garlic, chopped
1/2 cup chopped onion
Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugar
and allow it to caramalize over medium heat. Add garlic and fry until golden
brown, then add onion and fry until tender.
Place the marinated chicken in the garlic/onion mixture and fry it over low
heat (do not add any more oil). Cover it and allow it to fry until done. Stir
occasionally.
When chicken is done, grate about a tsp of fresh cinnamon over it and serve
immediately over a bed of steamed rice. Enjoy!
Klent's Fried Rice
1 Cup White Long Grain Rice (Uncooked)
1 Packet Fried Rice Seasoning (Sun Bird, etc.)
3 Tbs Oyster Sauce
2 Tbs Soy Sauce
2 Cloves Garlic
1/2 Inch Of Fresh Ginger Root
1 Tps Mild Curry Powder
4 Button Mushrooms
2 Eggs
Assorted Vegetables (Peas, Carrots, Red Or Green Peppers, etc.)
1 Large Yellow Onion
A quantity of cooked meat (Ham, Chicken etc.)
Cook rice in the normal fashion. After it is done spread it on a large cookie
sheet to cool and dry. (About 20 min.).
Chop the onion, garlic, and ginger. The onion can be rough chopped but I
recommend the garlic and ginger be finely chopped. (Set aside) Cut the mushrooms and dice
them or leave them in sections as you like.(Set aside)
Lightly beat the eggs in a bowl. (Set aside) Mix the fried rice seasoning with the
oyster sauce, soy sauce and curry powder. If you would like the mixture a little bit runny
add a Tbs of water. (Set aside)
Fry the eggs in a small skillet making a egg pancake. Cut the pancake into
small strips.
Next add 1 Tbs oil to your Wok and heat. Add the onion, garlic, ginger and stir
fry for 2 min. Add Meat and stir fry for 2 min. Add vegetables and stir fry for 1 more
min. Add rice, egg and Seasoning mixture. Mix well and stir fry for 3 min. or until all
ingredients are warm.
Klent's Confederate Breakfast
(Pan Fried Grits)
Enough Grits for 4 people (I use Quaker Quick Grits)
2 eggs
Cook grits as directed on the package. Pour grits in a pan so that it will form
a cake about 1/2" thick. Chill in the refrigerator (Usually over night). When ready
to cook, cut grits into squares and beat eggs. Dip grit squares in eggs and pan fry until
hot. Serve with a pad of butter on top or syrup. I like sausage gravy on top or for a low
cal. gravy use 2 cups of beef bouillon heated with flour or corn starch to thicken and add
turkey sausage.
Hoppin John
(Klent's Version)
8 oz. Black Eyed Peas
1 cup rice (long Grain preferred)
1 medium onion Chopped
1 clove garlic (optional) Chopped
1 can (1lbs) tomatoes
1 tbs oil
1 tsp salt
1/4 tsp cyan pepper
1/2 tsp black pepper
1 tsp Soy sauce or Tamari
Meat (Optional - smoked sausage, Kelbasa, Ham ect.) Cut into bit sized pieces
Soak peas over night then rinse. Add to a large pot with 6 cups of water and bring to
a boil. Cover and simmer for 1 to 1 1/2 hr. Soak rice for 30 min. in water and rinse. Add
rice and salt to peas and continue cooking. Meanwhile sauté onion and garlic in oil. Add
pepper, tomatoes, and soy sauce to onion, mixing well and cook briefly. Add onion mixture
to peas and cook for 15 to 20 min. or until peas and rice are tender. Makes 4-6 servings.
Hoppin John Soup
1 teaspoon olive oil
1 large onion (Chopped)
1 teaspoon bottled minced garlic
1 can (14 1/2 oz) Fat-free chicken broth
2 cans (15 oz. Each) black-eyed peas
1 can (14 1/2 oz.) chili-style chunky tomatoes
1 cup frozen corn kernels
1 teaspoon Worcestershire sauce
1/2 teaspoon reduced-sodium chicken bouillon crystals
1/2 teaspoon granulated sugar
1/4 teaspoon dried thyme
2 cups cooked rice
In a 4 1/2 quart Dutch oven or soup pot, heat the oil over medium heat. Meanwhile peel
and coarsely chop the onion, adding it to the pot as you chop. Add the garlic. Cook for 1
minute.
Add the chicken broth, and raise the heat to high. Cover the pot. Rinse and drain 1 can
of the peas and add them to the pot, keeping the pot covered as much as possible. Add the
undrained can of peas, the tomatoes and the corn.
Add the Worcestershire, chicken bouillon, sugar and thyme. Cover pot, bring it to a
rolling boil and cook 8 minutes to combine the flavors. Meanwhile put the leftover rice in
a 3-cup microwavable-safe bowl and cover it loosely with a paper towel. Microwave on high
for 2 minutes or until heated through. Put 1/2 cup of rice in the bottom of each bowl.
Pour the soup over the rice and serve at once. Makes 4 servings.
Klent's Fried Noodles
1 or 2 pkgs. Romaine Noodles
1 inch Fresh Ginger Root (Grated)
1 clove Garlic (Chopped)
1 Carrot (use potato peeler to cut into strip)
2 to 4 Tbs. Ouster Sauce
2 to 3 Tbs. Soy Sauce
2 Slices Onion Chopped
1 Zucchini (optional) Lightly peeled cut into thin strips, discard seed center
1 Tbs. Oil
Cook noodles in lightly salted boiling water for 3 min., drain and rinse with cold
water. Heat oil in pan and sauté onion, ginger, garlic for 2 min., add carrot (and
zucchini) cook for 1 min. Add noodles, ouster sauce and soy sauce. Stir until ingredients
are well mixed and heat until hot. 2 pks. noodles will serve 4. Preparation time 10 min.
cooking time 6 min.
Skewered Tofu with Peanut Sauce
This is an excellent dish for a cookout. Marinate in advance and take it along to
barbecues where you know
meat will be served. Best cooked over charcoal, though the tofu can also be cooked
under a broiler.
(I use a gas grill with a fine mess grate for cooking fish) The skewers that work best
are very thin bamboo
ones, which can be purchased at Oriental, groceries or at some gourmet food stores. (I
some times use
skewers or I just grill them on the grate).
1 lbs. tofu, cut lengthwise into strips. (I use extra firm)
Juice of 1 lemon
3 tbls. soy sauce
1-inch piece of ginger, grated
1 tbls. oil
1 garlic clove, minced
Peanut Sauce (recipe follows)
Marinate the tofu in lemon juice, soy sauce, ginger, oil,
and garlic for half an hour to an hour, turning once or
twice.
Meanwhile, prepare Peanut Sauce and start charcoal.
When tofu is ready, cook over charcoal (or broiler/gas grill), basting with marinade
several times, for about
10 minutes. Serve with Peanut Sauce. Serves 3-4
Peanut Sauce
3 large onions
4 tablespoons oil
1 teaspoon Tabasco sauce
1 cup peanuts
2 garlic cloves
3 tbls. soy sauce
1 tbls. molasses
1 tbls. honey
Juice of 2 limes
2 tbls. roasted sesame seeds
Milk (optional)
Slice 2 of the onions and sauté in oil. Mince the remaining onion, sprinkle with
Tabasco sauce, and set aside.
In a blender or food mill, thoroughly mix all of the ingredients except the
Tabasco-raw onion mixture. Pour the sauce from blender into a saucepan and boil over low
heat. The sauce should be textured and rather thick, add water, a little at a time,
stirring. If oil appears on the surface, add a few tablespoons of milk. Remove from heat
and stir in Tabasco-raw onion mixture. Serve over grilled tofu or on the side.
This is a great recipe. I hope you enjoy it.
SHRIMP BOG
1 1/2 cups uncooked rice
1/2 pound sliced bacon, finely diced
2 medium-size onions, finely chopped
2 1/4 cups chicken stock
2 medium-size, ripe tomatoes, peeled, finely chopped, and juices retained
2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 pounds medium-size shrimp, shelled and deveined
1/4 cup minced fresh parsley leaves
In a fine sieve, rinse the rice well under cold running water and drain. In a
large, heavy pot, fry the bacon over moderate heat, drain on paper towels, and set aside.
Pour off all but 3 tablespoons of the grease, add the onions to the pot, and cook for 3
minutes over moderate heat, stirring. Add the rice and stir well. Add the stock, tomatoes
with their juices, lemon juice, Worcestershire, salt, nutmeg, and black and cayenne
peppers, bring to a low simmer, cover, and cook for 20 minutes. Stir in the crumbled bacon
and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more stock
if the rice seems to be drying out. Stir the bog with a fork, taste for seasoning, and
sprinkle the parsley on top.
Yield: 6 servings
** For as simple as this dish is, it is Terrific *** Enjoy --K
HUMMAS
4 cups (2- 1/2 cans) garbanzo beans, rinsed and drained
1/2 cup tahini (sesame paste)
1/3 cup warm water
1/3 cup olive oil
Juice of 3 lemons
5 garlic cloves, minced
1 1/2 teaspoon salt
2 teaspoon ground cuminseed
ground pepper, to taste
Combine garbanzo beans, tahini, warm water, olive oil and juice of 1 lemon in the bowl of a food processor fitted with the metal blade. Process until smooth and creamy. Scrape bowl 2 or 3 times.
Add garlic, salt, and cuminseed. Add ground pepper to taste. Process to blend. Add more lemon juice to taste. Refrigerate until ready to eat.
