Monthly Archives: May 2014

Red Lentil and Carrot Kofte Recipe

Red Lentil and Carrot Kofte

Red Lentil and Carrot Kofte

I was searching for a recipe for something different to do with carrots and came across Award Winning Cook Book Writer’s Diana Henry’s Recipe for Red Lentil and Carrot Kofe Recipe. I was excited about the recipe because it seemed to be made with ingredients that were all very heathy like carrots, lentils, bulgur wheat and exotic seasonings.

The word Kofe is of Persian Origin and comes from the Persian Word Kufteh meaning mashed. In old times before grinders were made meat balls were mashed with a mortar.

I didn’t alter Diana Henry’s Recipe too much but for my taste I thought salt, pepper and lemon juice needed to be bumped up. I also had to cut back on the cilantro because for me it was too much. The biggest change I made was to crisp up the texture because the texture of this mixture was too exotically soft for me so I made them into patties and crisped them up in an oven at 400 degrees. (I forgot if it took a 1/2 hour or 45 minutes) Also instead of Pomegranate Seeds I really thought supreme oranges went really well with this dish.

Ingredients (for the Kofte and Sauce)

35ml Tahini (around a Tablespoon)

1 3/4 lemon’s juiced. (I used almost 3)

4 garlic cloves crushed

6 T Extra Virgin Olive Oil (I actually used less)

90g Red Lentils (cooked)

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50g Bulgur Wheat (cooked)

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200g Carrots (roasted with a sprinkle of sugar, salt and pepper when they are done mash them)

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1 Small Red Onion finely chopped

1 t. cumin

1 t. paprika

1 t. Turkish Pepper Paste (I used my homemade Roasted Spicy Fresno Pepper Paste) The recommended substitute is Harissa

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1 t. Tomato Puree (I left this out)

2 bunches of coriander (cilantro)  (I used only a handful and found that to be plenty)

1 Pomegranate (seeds only) (I used 1 orange supremes )

over salad is suggested

The recipe for the sauce is mix the tahini with 75ml of water and juice of 1/2 a lemon, one crushed garlic and 2 tbsp of extra virgin olive oil salt and pepper. I used all fresh squeezed lemon juice (about 2 lemons and skipped the water)

Heat about a T of Extra Virgin Olive Oil in a pan and toss in your very finely chopped red onions and let then go till they are soft.

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Then add cumin, paprika, remaining garlic, let it go about 2 minutes and then add your pepper paste (and tomato puree if you are using that).

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Stir in your lentils and carrots and cilantro (the amount you like), juice of one lemon. 2 T of extra Virgin Olive Oil is suggested to add. (I think mine was soft enough and I didn’t add that)

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It’s recommended to shape these into balls the size of a walnut and indent them to hold pomegranate seeds and then drizzle with tahini sauce, extra virgin olive oil and chopped coriander/cilantro.

For me this was too soft to eat this way so I shaped them in patties and crisped them up in a 400 degree oven for 30 or 45 minutes.I salt and peppered the surface of Kofes.  I used orange instead of pomegranate and scallions instead of more cilantro.

Red Lentil and Carrot Kofte

Red Lentil and Carrot Kofte

Forking Truth

Forking Truth

 

 

 

Vegetarian Fat Free BBQ Baked Beans Recipe

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These came out with lots of flavor and were a little sweet, a little smokey and a little spicy but they are vegetarian and as far as I know fat free or mostly fat free.

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The recipe went like this.

3 cups of already cooked beans

6 oz. can of tomato paste

1/2 cup of Apple Vinegar

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2 Tablespoons of the sauce from Chipotle Peppers

1 finely mashed garlic clove

1 grated small apple

1/2 cup grated sweet onion

1 Tablespoon Worcestershire Sauce

1/4 Cup Dark Brown Sugar

1/2 teaspoon dry mustard

1 teaspoon chili powder

Fresh Ground Sea Salt

Fresh Ground Black Pepper

Water, about 2 1/2 Cups you might need slightly more or slightly less depending on how much your beans  absorb.

Directions are easy you just combine and put in a covered pan in your oven at 350 degrees for an hour and then check and see if you need more water and then let them go another hour. Adjust seasonings  and water if needed.

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They look like this when you are done.

Forking Good!

Forking Good!

 

Red Corn

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According to  www.SpecialtyProduce.com Red Corn contains 350% more Antioxidants than White or Yellow Corn and Red Corn also provides 20% more Protein than White or Yellow Corn.

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SpecialtyProduce.com also posts that Red Corn has Anthocyanins that have Anti-Inflammatory Properties that have been linked to reversing Nervous System Damage and can also Reverse the effects of Diabetes.

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I Forking don’t know if all that is true but I can tell you Red Corn Forking Taste Good!

Forking Truth

Forking Truth

 

 

Lucky’s King Wah Express is or was the Best for Cantonese Cuisine (update 4/15 New Owners)

 

Buddhist Rolls

Buddhist Rolls

Lucky’s King Wah Express is the BEST for Cantonese Cuisine in Glendale AZ. (that I know of anyway when I wrote this 5/27/14 but as a slight update Lucky’s was sold 4/15) Well this is how the fork it was………

Think you don’t like tofu? You are Forking WRONG! Once you try Lucky’s King Wah Express and try the Buddhist Roll you WILL enjoy tofu. Somehow Tofu is transformed into a light tasty crispy holder for vegetables. I warn you once you try them you Forking will come back for more!

Where Else will you get stunning vegetables and Forking Tender Beef like this?

Special Beef and Vegetables from Lucky's King Wah Glendale AZ

Special Beef and Vegetables from Lucky’s King Wah Glendale AZ

In the mood for Fried Fish? This one is fresh and Forking Fried for you.

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If you want Forking Boneless Fish maybe you want to try the Sea Bass with Bok Choy?

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Or maybe the Cantonese Style Snapper Hot Pot?

Cantonese Style Snapper Hot Pot

Cantonese Style Snapper Hot Pot

A Specialty of the House is Sing Hi Chicken with a very Crispy Skin and tender tasty Chicken on the bone.

Sing Hi Chicken

Sing Hi Chicken

Maybe Chicken with Black Mushrooms is for you?

Chicken with Black Mushrooms

Chicken with Black Mushrooms

The Beef Choy Fun is made with very tender beef.

Beef Choy Fun

Beef Choy Fun

Black Pepper Beef is just as tender.

Black Pepper Beef with Green Beans

Black Pepper Beef with Green Beans

Maybe you want meat free?

Eggplant and Tofu

Eggplant and Tofu

Snow Pea Tops

Snow Pea Tops

Lucky’s King Wah Express isn’t a fancy place at all. It’s located in an older strip mall in Glendale AZ.

Ordering is difficult your first time. If you look American they will hand you the Forking American Menu with stuff like Beef and Broccoli on it. (you don’t want that one) They also have a Hong Kong Menu that’s Forking better. In addition to the Hong Kong Menu they have Authentic Chinese Meals written in Chinese all over the room.  You should just tell them what you like and they will whip up something for you unless you can read Forking Chinese then you can Forking order whatever you want.

Prices are very low and the food is excellent!

Lucky’s King Wah Express is the Best for Cantonese in Glendale Arizona! (That I Forking know of anyway)

Forking Truth

Forking Truth

WTFork Happened to Peanut M&M’s?

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I thought I remembered Peanut M&M’s being sized just like these Forking Candies pictured above but these are not them.

We were sharing a Bag of Peanut M&M’s at the Movies and they  Forking Seemed different. They seemed to have hardly any Forking Peanut in them and seemed much Forking Smaller.  They seemed very different in my mouth.

This really bothered me and I had to go out and buy a bag to measure after I saw a bag of Mega Peanut M&M’s at Walmart.

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I’m not good with a Forking Ruler but these are really tiny! I think some of the Forking Candies are smaller than Plain Chocolate M&M’s.

I was at Walmart and noticed Mega Peanut M&M’s saying they had more chocolate and bigger Peanuts in them.

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I tried them and I Forking think these are what we all know and loved from before. These seem like my old Peanut M&M’s I remember.  I don’t know for a Forking Fact but I believe that today’s regular Peanut M&M’s are now down-sized.

I don’t know maybe they had to do this? Smaller peanuts and less chocolate must cost less.

When I was a kid we ate peanut butter  and Jelly Sandwiches but these days many kids are allergic to peanuts so these sandwiches are not permitted in schools. I also remember not too many years back super markets used to have bins of peanuts in the produce department. These days you only see peanuts come pre-wrapped in bags.

Maybe not enough Forking People eat Peanut M&M’s these days?

Forking Nutz!

Peanut M&M's

Peanut M&M’s

Mega Peanut M&M's

Mega Peanut M&M’s

Forking Truth

Forking Truth

 

Italian Inspired Bean Recipe

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I came up with this original recipe for beans inspired by my interpretation of what I think Pasta Fagioli should taste like.  Pasta Fagioli is a soup that is of beans and pasta. When I think about the soup I think of a rich chicken taste . Instead of pasta I replaced it with  a NO-CREAM but rich cream like sauce with that familiar cooked tomato taste.

These are the ingredients I used to come up with this dish.

Local Tepary Beans

Local Tepary Beans

A variety of Beans Fresh cooked and canned to add variety.  (Local Tepary Beans, assorted White Beans, Kidney Beans, and Chick Peas, Giant Lima Beans) I do use other beans at times sometimes Cranberry Beans and Cow Beans but I always like to use a variety.

Chicken Fat saved from roasting a chicken for that rich Chicken Flavor.

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Chicken Stock

One small Tub of home made Tomato sauce.

A good Tasting Flour such as Moong Bean or Kamut. (Farro would be fine too and more Italian)

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Seasonings

Oregano

Basil

Rosemary

Savory

Fresh Ground Black Pepper

(I didn’t need salt but you might)

I finished with Extra Virgin Olive Oil.

You start by equal amounts of Chicken Fat and Flour in your sauce pan and cook till it bubbles for a few minutes.

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Then you add your home made Tomato Sauce and let that cook a few minutes.

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Then you add your beans and use a potato masher to mash them in.

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Add your Chicken stock.

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Use your seasonings start with about a 1/2 part of Oregano to 1/4 part basil, about 1/8 part rosemary and 1/8 part savory. Add Fresh Ground Black Pepper.

Let it simmer maybe two hours and do stir occasionally.

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It will go from this.

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To this, adjust seasoning at this time and Finish with Extra Virgin Olive Oil.

Forking Truth

Forking Truth

Cupcakes and Muffins all Blend Together

 

The Cupcake according to Wikipedia is a small cake designed to serve one Forking Person. Icing and other cake decorations such as sprinkles maybe Forking applied.

Cupcake?

Cupcake?

Also according to Wikipedia the Muffin is a quick bread that can be Forking SWEET or Forking Savory?????

Muffin?

Muffin?

Forking Cupcake or Forking Muffin I just don’t Forking know!

Forking Truth

Forking Truth

 

Sous Vide Olive Oil Poached Salmon Recipe

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Salmon is very forgiving and easy to prepare a number of ways but you won’t get the most buttery richness from the Salmon unless you Olive Poach it in a Sous Vide.

So set your Sous Vide at 125 degrees. Your Salmon only needs 20 minutes.

The trick is already frozen Extra Virgin Olive Oil because most vacuum sealers won’t work with liquids..

Frozen Olive Oil

Frozen Olive Oil

Then fill your bag and seal.

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Let your sealed package sit out maybe a 1/2 hour to melt the olive oil.

After 20 minutes at 125 degrees the fish is done.  I used a few vegetables for color but they are pretty spent on the flavor. The fish came out a perfect buttery richness.

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If you happen to have any leftover Poached Eggs from previous the previous Poached Egg Recipe you can Sous Vide Them along with your Salmon because the eggs won’t harden at 125 degrees.

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Forking Good!

Forking Good!

Delicious Lemongrass Watermelon Soup Recipe

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These 8 Pound Watermelons were on sale so I had a lot of watermelon and thought I should do something creative with one and I thought Watermelon Soup flavored with Lemongrass would be delicious! So these are the ingredients I used.

An Approx. 8 lb. Watermelon cut in small chunks deseeded.

Parts of 3 stalks Lemongrass minced (pealed down and used soft end)

Heaping Tablespoon of slow cooked garlic cloves cooked in oil whipped like butter. I do that with Fresh Garlic because it last a long time and gives a nicer garlic flavor to foods, but I bet about two fresh garlic cloves and a tablespoon or two of plain tasting oil is about the same.

1 Thai Chili (minced)

Galanga Root (about an inch grated)

Ginger Root (about two inches grated)

About a dozen Kaffir Lime Leaves

Fresh Squeezed Lime Juice with a little bit of the rind grated. (I used two very small limes.

Maybe a Tablespoon of Kosher Salt.

Thai Basil leaves (about a handful Chopped)

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I started with maybe a quarter of the watermelon and fried it up on medium high heat with the seasonings and they got golden fast. Then the lime juice. I added about a third and continued to heat for a few minutes and then the rest and heated that up for about 15-20 minutes till it looked like this.

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I then removed the KaffirLime Leaves and then added my Chopped Thai Basil.

  Lemongrass Watermelon Soup

Lemongrass Watermelon Soup

It came out delicious! It’s a little spicy and aromatic with Lemongrass. I liked it served warm. You can play around with this recipe and vary the texture to your liking. I also liked this with the addition of rice and chicken. I think  adding coconut milk would also be tasty.

Forking Good!

Forking Good!