Posts Tagged With: children
1/2 cup Muung Beans
1 cup Rice (Basmati)
3/4 coconut milk 1/4 water mixed
1/2 tsp salt
Rinse the beans and boil for 25 minutes (start the timer when the water is boiling)
Add water/ coconut milk mix and salt to Muung beans and bring to a boil. Add rice.
Turn down to medium low with the lid on for 10 minutes…stir gently one last time at about 2 minutes after adding the rice.
Take the lid off to let the rice “dry out” for 20 minutes or up to 1 hour on your stoves LOWEST setting! (This step makes the rice super tasty with a crunchy bottom)
*Traditionally this dish is topped with honey but we like to eat it with sweet fruits like papaya, mango, banana, etc…and top it with tomato sauce.
It is said that this dish is an aphrodisiac for women!?!
Tell me what you think ladies!
Ever feel like just eating something simple?
Boiled Green Plantain with Salsa and Hot Sauce Dip
Do you ever have those days where you just want to take it easy but the kids “gotta” eat?
1 1/2 cups chick peas
1 cup chick pea water(if it’s fresh) or 1 cup tap water
2 cloves garlic
1/4 cup tahini
juice of 2 lemons (4 or 5 Tbsp)
1/8 cup fresh cilantro
1/2 tsp salt
1/2 tsp cayenne
Clean and soak 1 cup chickpeas over night and boil 1 and 1/2 hours with a pinch of salt…or do as I do and forget (then you have to boil for 3 hours and let sit for another 1 hour). Let cool for 30 minutes.
Add garlic and cooked cooled chickpeas to a food processor (you can mash by hand but the processor is so much easier)
then tahini, water, salt and the juice of 2 lemons.
Blend 2 minutes and then add cilantro and paprika. Blend until smooth.
Hummus is ready to eat with raw veggies, on a veggie burger, on a pita, or with bajia? (stay tuned for that one)
2 hours (including boiling time)
party size bowl for appetizer
Question: What do you do with a Veggie Kid with a fever…
Question(con’t): …or a big owey??
Answer: According to Capital Health you can treat with Acetaminophen (aka Tempra or Tylenol) or Ibuprofen (aka Advil or Motrin) in combination with a series of other methods.
IS THAT REALLY THE ANSWER FOR ALL OF US?
Most medicines are combined with glycerine. As you know Glycerin is an animal bi-product. My Veggie kids don’t eat Glycerin.
So I have found an alternative.
“FEVER REDUCER/PAIN RELIEVER”…
Anyone out there have any fun remedies?
This is a hard recipe because I never measure.
Bring a 2 qt pot* of water to a boil. Add salt generously (4-5 Tbsp) to boiling water.
*The pot that you use for rice should be wide bottomed. Rice likes to be stretched out in a pot not piled on itself.
Add rice to a slow count of 8 (or add 3 cups).
Stir rice and turn down a little (to avoid splashing out of the pot).
Leave boiling for 4 minutes (5 or 6 minutes if it’s Basmati). You want to try some “kernels” of rice. If they are still a little crunchy the rice is ready to drain.
Add 1 1/2 cup coconut milk to the rice (on the burner). Stir in coconut milk but take care not to over stir and get mushy rice.
Cover turn to a high low (like #4) for 4 minutes…this creates a golden bottom crust (ymmmmmm). After 4 min. turn to low or minimum.
Leave covered on low/minimum for 10 minutes. After 10 minutes taste rice. Is it still hard? If it is cover for another 5minutes…repeat if nessecary.
Finish by uncovering the pot for up to 20 minutes (10 minutes works but the longer the rice cooks the drier it becomes).
(even though it tastes good cold too)
3 adult suppers
Yesterday’s beans? Hakuna Matata-No Problem!
Just add a bit of water to the beans and boil until creamy. Then:
I added yesterdays rice at the end to heat-up the rice.
4 cups flour
2 cups water (warmed but not boiling)
2 tsp salt
4 Tbsp oil for dough
1/2 cup oil for frying
Heat 2 cups of water. Don’t let the water boil. (Take the water off the heat when you see the little bubbles start popping off the bottom of the pot). Add your oil to the heated water.
Add salt to the flour. Fluff up the flour with your fingers and make a “volcano” with a crater on top in the bowl. Pour the water into the crater and mix until all the flour is mixed in (even off the bottom)**. Kneed the dough 10 times.
Make 4 or 5 small dough balls.
Roll out a ball of dough, fairly thin, (don’t worry about its perfect roundness quite yet) until you have an approximately 14′ (diameter ).
Add a Tablespoon of oil on to the chapati.
Spread the oil around.
Start pulling and cutting the dough circle into a 1′ thick ribbon of dough. It should look like a long dough rope when you reach the end.
Turn the dough ribbon around and around itself (like tape on a roll) creating a 1′ thick “pinwheel”.
Continue with the rest of the dough balls.
Roll out the “pinwheels” of dough into a 12′ chapatis.
Preheat your pan on medium high heat. Wipe out the hot frying pan.
Put the rolled out chapati in to the hot pan but don’t add oil yet. Roll out next pinwheel after chapati gets put into the frying pan. (You have to be a quick roller because you don’t want your chapati to burn).
Turn the chapati in the pan constantly, so that it doesn’t burn.
Lift the chapati and when there are golden brown spots all over flip it over. (If you notice that the chapati is burning turn your heat down slowly until you find the right heat)
Add 3 Tablespoons of oil around the outer edges of the chapati. Make sure to get some oil to the middle of the pan. Turn chapati until you notice that it is golden brown and flaky all over.
Flip the chapati. There should be enough oil to fry this side (if the pan is dry add a Tbsp more of oil). Turn chapati until this side is golden brown.
You can fold the chapati in half, to make it pull apart easily, and turn, flip, and turn.
Remember: The chapati shouldn’t be still in the pan for too long.
Take the flaky golden brown chapati out of the pan, put it on a dinner plate and continue frying. Don’t forget to wipe out the pan and make it dry for each chapati that goes in.
This recipe makes 4-6 large chapati’s and feeds 2 adults and 3 children (approximately)