Hello, Dal-ly
Feb 22, 2011 Uncategorized
I bought a bag of yellow split peas because I had the idea that I would make regular split pea soup – just a different color.
But I discovered that yellow split peas are an excellent source of fiber. A one-cup serving of cooked yellow split peas has 16.3 grams of fiber…more than half the fiber it’s recommended that you have in a single day.
The peas are also high in folate, a B vitamin that is essential for cell production, as well as choline, niacin and pantothenic acid.
And to top it off, it tastes really, really good.
So, I decided to go with something completely different. With the addition of a few spices I went from comfort food to something a bit exotic, an Indian-inspired “dal”.
Dal, in Indian cooking, refers to porridge-like dishes made from dried legumes – like split peas or lentils. Dal is sometimes served (thinned) as a soup, but sometimes it will be a thick, hearty side dish.
Yellow Split Pea Dal
1 cup yellow split peas, uncooked
2 cups of water or veggie broth
1 teaspoon of turmeric
1/4 teaspoon of cayenne
1/2 teaspoon of salt
1 tablespoon of butter
1 1/2 teaspoons of cumin
2 whole cloves
pepper to taste
- Simmer the broth (or water) and the peas and add the turmeric, cayenne and salt. Cover the pot and cook for 20 minutes, stirring occasionally.
- In a frying pan, cook the onion, the cumin, and the cloves in the margarine for about 5 minutes - until the onion is soft.
- Add the onion mixture to the slip peas and simmer for another five minutes
- Spice it up a bit to taste.
Vegan.
Tags: B Vitamin, Cayenne, Comfort Food, Cumin, Different Color, Ellow, Frying Pan, Hearty Side Dish, Indian Cooking, Legumes, Lentils, Margarine, Onion Mixture, Pantothenic Acid, Porridge, Ratatouille Recipe, Split Pea Soup, Veggie Broth, Whole Cloves, Yellow Split Peas
Holiday Encore Recipe
Feb 9, 2011 General
Ingredients:
1 med. onion, chopped (about 1/2 c.)
1/2
tsp. dried oregano leaves, crushed
2 med.
cloves garlic, crushed
2 tbsp.
margarine
1 pkg.
au gratin potatoes (I use
Betty Crocker)
2 1/2
c. hot water
1 c.
white cooking wine
2 med.
carrots, sliced
1/8
tsp. pepper
Dash of
cayenne red pepper
2 c.
cut up cooked turkey or chicken
1 med.
stalk celery, sliced (about
1/2 c.)
1 med.
green pepper, sliced
Directions:
Cook and stir onion, oregano and garlic in margarine in 10 inch skillet until onion is tender. Stir in potatoes, sauce mix, water, wine, carrots, pepper and cayenne (optional). Heat to boil; reduce heat. Cover and simmer, stirring occasionally, 20 minutes; stir in turkey, celery and green pepper. Cover and cook until vegetables are tender, about 10 minutes longer. 6 servings.
Tags: Au Gratin Potatoes, Betty Crocker, C White, Cayenne, Celery, Cloves Garlic, Cooking Wine, garlic, Green Pepper, Inch Skillet, Margarine, Med Carrots, Med Onion, Mix Water, Oregano, Recipe Ingredients, Red Pepper, Stalk, Tbsp, Water Wine
Daring Baker’s Swiss Roll Ice Cream Bomb
Jul 30, 2010 Uncategorized
The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
This ice cream bomb looks crazy. It looks like a brain. Swirly brainish looking things scare me a lot- its just kind of a thing I have.To make it less brain-ish looking I decided to mold it into the shape of a traditional round cake instead of a dome but it still has that creepy swirly thing going on.
The challenge was to make the swiss roll, two different ice creams, a fudge and then mold everything into a bombe. I also attempted to put a little Mexican twist on mine by making Mexican hot chocolate ice cream and horchata (cinnamon rice milk) ice cream. Instead of fudge, I made some homemade dulce de leche and then I spiced the chocolate swiss roll and filling with some cinnamon.
The recipes that I made up and used for the ice cream turned out to be not as flavorful as I would liked them to have been. The Mexican hot chocolate ice cream was made with Mexican hot chocolate powder, whole milk and eggs with some extra cinnamon and cayenne to kick up the flavor. The horchata ice cream was basically just homemade horchata made with whole milk instead of water and then with some egg yolks added to thicken it up into a custard.
I own an ice cream machine but I wanted to try to make one of the ice creams by hand this time. I made the chocolate in the machine and then used the freezing and stirring every half hour method for the horchata. To my surprise, the method by hand yielded a much fluffier, lighter ice cream than the machine did. This could have been due to the small amount of ice cream that I made (so a lot of it froze to the bowl of the ice cream machine itself instead of being churned).
I used a small stock pot to form the bomb into the shape I wanted. When it came time to cut, the Mexican hot chocolate ice cream was frozen solid! I wasn’t a big fan of the bomb taste-wise because of the way my ice creams turned out but I LOVE the idea and the presentation is pretty neat [for people who aren't scared of swirly things like me]. I’ll definitely be making this again except maybe with some different ice creams and flavor combos.
Swiss roll ice
cream cake
(inspired by the recipe of the same name from the Taste of Home website)
The Swiss rolls-
Preparation time- 10
minutes
Baking time- 10-12 minutes
Rolling and cooling time
- at least 30 minutes
Filling-5-8 minutes
Filling and rolling- 5-10 minutes
Ingredients-
6 medium sized eggs
1 C / 225 gms caster sugar /8 oz+ extra for rolling
6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural
unsweetened cocoa powder, sifted together
2 tblsp /30ml / 1 fl oz of boiling water
a little oil for brushing the pans
For the filling-
2C / 500 mls/ 16 fl oz of whipping cream
1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 tblsp / 70gms/2.5oz of caster sugar
Method-
- Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
- In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
- Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water
- Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
- Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
- Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
- Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
- Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down
- Repeat the same for the next cake as well.
- Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
- In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
- Divide the cream mixture between the completely cooled cakes.
- Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
- Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
Assembly-
- Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).
- Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
- Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
- Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)
- Add the fudge sauce over the vanilla ice cream, cover and freeze till firm . ( at least an hour)
- Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
- Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
Tags: Bakers, Bombe, Cayenne, Chocolate Ice Cream, Chocolate Powder, Cream Cake, Custard, Dulce De Leche, Half Hour, Horchata, Hot Chocolate, Ice Cream Cake Recipe, Mexican Twist, Rice Milk, Small Stock, Stock Pot, Sunita, Swiss Roll, Taste Of Home, Whole Milk
