Yesterday i made a Slow-Cooked Vegetable Curry recipe you posted, with
one change: i substituted black-eye peas for chickpeas. I was happy
with how it turned out.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooked Vegetable Curry
Categories: Vegetables, Dairy, Herbs, Chilies
Yield: 6 servings

1 tb Oil
1 md Onion; fine chopped
4 cl Garlic; minced
3 ts Ground coriander
1 1/2 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground turmeric
1/2 ts Cayenne pepper
2 tb Tomato paste
30 oz (2 cans) garbanzo beans;
- rinsed, drained
3 c Diced peeled sweet potatoes
3 c Fresh cauliflower florets
4 md Carrots; in 3/4" pieces
2 md Tomatoes; seeded, chopped
2 c Chicken broth
1 c Light coconut milk
1/2 ts Pepper
1/4 ts Salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt

In a large skillet, heat oil over medium heat; saute
onion until soft and lightly browned, 5-7 minutes. Add
garlic and spices; cook and stir 1 minute. Stir in
tomato paste; cook 1 minute. Transfer to a 5 or 6 qt
slow cooker.

Mash 1 can of beans until smooth; add to slow cooker.
Stir in remaining beans, vegetables, broth, coconut
milk, pepper and salt.

Cook, covered, on low until vegetables are tender, 5-6
hours. Sprinkle with cilantro. Serve with rice, lime
wedges and, if desired, yogurt.

Recipe by Susan Smith, Mead, Washington

Recipe FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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Ben Collver wrote to Dave Drum <=-

Yesterday i made a Slow-Cooked Vegetable Curry recipe you posted, with
one change: i substituted black-eye peas for chickpeas. I was happy
with how it turned out.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooked Vegetable Curry
Categories: Vegetables, Dairy, Herbs, Chilies
Yield: 6 servings

Garbanzo beans (chickkpeas) and black-eye peas atre first cousins.
No big deal and no one will report you to the food police.

I'm not overly fond of curry without sampling. There are many, many
different curry mixes. I wish the recipe writers would speciy which/
whose curry mix/powder/paste they used.

Biryani is pretty straight forward. I'll probably never make this recipe
as written since it's a "restaurant" quantity formula. I got it from my
local Gordon Food Service store where I score a lot of my staple
gropceries.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp & Vegetable Biryani
Categories: Asian, Seafood, Rice, Herbs, Vegetables
Yield: 24 Servings

1 qt Water
1 tb Vegetable Base
12 oz Extra Virgin Olive Oil
3 lb Jumbo Spanish onions; diced
2 oz Chopped garlic
3 lb Yukon Gold potatoes; sliced
3 lb Cut green beans
3 lb Peas & carrots
3 lb Roma tomatoes
2 tb Mild chilli spice mix
1 tb Ground turmeric
1 tb Ground ginger
1 tb Ground cumin
2 (3") cinnamon sticks
1/4 oz Fresh mint leaves; chopped
12 oz Plain yoghurt
3 lb Basmati rice
9 lb Turmeric rice; separate
- recipe
144 md Peeled, deveined shrimp
1/4 c Fresh mint leaves

Wash hands. Wash all fresh, unpackaged produce under
running water. Drain well. Dissolve the vegetable base in
1 qt. of hot water. Stir until dissolved.

Add 2 oz. of olive oil to a nonreactive, heated rondeau.
Add the onions and garlic. Sauté until onions are
translucent. Add the stock potatoes, green beans, and peas
and carrots. Simmer 2-3 minutes. Season to taste with salt
and pepper. Add the tomatoes, chilli spice, turmeric,
ginger, cumin, cinnamon sticks, mint, and yogurt to the
vegetable mixture. Mix together using a rubber spatula.
Simmer 1-2 minutes. Stir frequently. If mixture seems too
dry, add water or stock. Spread out in full stainless
steel hotel pans in thin layers.

Allow to cool uncovered.

Transfer to storage containers. Cover and refrigerate
until needed.

CCP: Refrigerate at 41ºF/5ºC, or below.

FOR SERVICE: Prepare the basmati rice in a rice cooker per
manufacturer's instructions. Season to taste with salt and
pepper.

TO PREPARE A LA CARTE: Add 1 Tbsp. of olive oil to a
nonstick, heated sauté pan. Add 6 shrimp to the pan. Sauté
until opaque.

CCP: Final internal cooking temperature must reach a
minimum of 145ºF/63ºC, held for a minimum of 15 seconds.
Add 10 oz. of stew. Sauté until just warmed through.
Alternate 6 oz. each of warmed turmeric rice and basmati
in sectional layers in a heated serving bowl or on a
serving plate. Spoon the Shrimp mixture over the top of
the rice. Sprinkle 1/2 tsp. of chopped mint over the top
of the shrimp mixture.

Yield: 24 servings

Recipe from: http://www.gfs.com

Uncle Dirty Dave's Archives

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Re: Slow-Cooked Vegetable Cur
By: Dave Drum to Ben Collver on Wed Mar 05 2025 06:54:04

Garbanzo beans (chickkpeas) and black-eye peas atre first cousins.
No big deal and no one will report you to the food police.

Whew! Glad i am not losing my home cookin superpowers.

I wish the recipe writers would speciy which/
whose curry mix/powder/paste they used.

I agree, and that is one thing i liked about the slow cooker curry
recipe you posted. It called for specific spices and not a pre-made
mix. When i was a kid they only sold bottles of yellow
"curry powder." It was generic and i still see it sold in spice
aisles and bulk bins.

The result is so much better when i roast whole spices and grind them
"fresh" for what i am cooking.

Here's a Blueberry Strudel recipe. When i was a kid, a German woman
sold homemade apple strudel every weekend at the Saturday market, and
it was affordable. I'd treat myself to it once or twice a year.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blueberry Strudel
Categories: Desserts
Yield: 8 Servings

1/4 c Honey
1/8 ts Salt
1/4 ts Allspice
1/4 ts Cinnamon
2 ts Lemn juice
2 tb Arrowroot
1 tb Unbleached white flour
2 c Fresh blueberries
8 Phyllo dough leaves
3 tb Butter; melted
1 ts Maple sugar

Preheat oven to 375?F.

Put honey in a 1 qt saucepan over low heat. Add salt, allspice,
cinnamon, and lemon juice, and stir well. When honey begins to boil,
add arrowroot and flour. Cook until thick. Add blueberries, stir
well, and cook 1 minute. Remove from heat and set aside.

Lay ot a sheet of phyllo dough on a counter. Lightly brush with melted
butter. Lay another sheet of phyllo on top of the first piece and
again brush with butter. Repeat 2 more times. Spread half the
blueberry filling evenly along the shorter side of the dough, leaving
a 2" border on either side and the end closest to you. Fold ends of
dough in over the filling. Now gently roll the dough up. Be careful
not to roll the dough up too tightly or it will burst when baking
(but too loose a roll will harm the strudel appearance).

Repeat this procedure once more, using up the remaining sheets of
phyllo dough and filling. Set strudels on a buttered cookie sheet and
brush them with remaining butter. Sprinkle tops with maple sugar.
Bake 20 minutes. Cool 30 minutes before serving, and then cut into
slices at an angle.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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Hi Ben,
In a message to Dave Drum you wrote:

I agree, and that is one thing i liked about the slow cooker curry
recipe you posted. It called for specific spices and not a pre-made

Since we're on the topic of curry. I know each household makes their own
garam masala (spelling?). Is there a version you make that you want to
share Ben?

I'd like to make one from scratch so I can adjust the levels of heat for
my ghost like white wife. (Black pepper is too spicy for her)

Shawn

... Screams? WHAT screams? Oh, those? Ignore them...


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Re: Slow-Cooked Vegetable Cur
By: Dave Drum to Ben Collver on Thu Mar 06 2025 00:17:00

Certainly fresh is best in blueberries. Of course, there's fresh, as
in 'not in a can'. Then there's fresh-picked. I've had bothb ans there
is ataste difference. But watch the thorns when picking.

So true, fresh is best, homemade is better, and wild is even better yet. Blueberries grow both in the Coast Range and Cascade Range here in Oregon. There are usually other berries growing in the same area, including
service berries (ho hum) and blue huckleberries (yum yum!).

Here's the only strudel I've made myself. As an experiment it turned
out well. Both tasty and another box ticked. It also decided me to be
a continuing custumnor of my local craft bakery.
Title: Raisin-Pear Strudel

I'd eat that!

Here's an unusual strudel recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Asian Pear and Lyche Strudel
Categories: Desserts, Cakes, Fruits, Chinese, Myan
Yield: 8 Servings

3 Phyllo dough sheets
1/4 c Butter; melted
1/3 c Coconut; toasted, shredded
2 c Lyche; seeded, halved
1/4 c Walnuts; roasted, chopped
1/4 c Raisins; soaked in plum wine
3 tb Candied ginger
1 1/2 c Asian pear; peeled, diced
1 ts Lemon zest
1 tb Sugar
1 tb Lime or lemon juice
1 ts Five spice powder
1 tb Plum wine
Confectioner's sugar

Filling:

Soak your golden raisins in plum wine overnight or longer.

Depending on the ingredients available to you, mix appropriate
quantities up so as to fill the dough. You can certainly use more
or less of each ingredient to suit your individual tastes. You'll
need about 4 cups total filling.

Assembly:

Spread the two sheets of phyllo dough out on your work surface, one
on top of the other. Paint the top layer of dough with some of the
melted better and then spread a nice thin layer of toasted coconut
over the entire pastry.

Pour your filling along the long edge of the phyllo dough, and roll
the dough up as tightly as possible (remember to fold in the ends
as you roll so the ends are "sealed") and put on a non-stick baking
sheet.

Paint the top of the roll with melted butter and bake at 350?F
until the dough is golden brown.

When done, take the strudel out of the oven and let it cool on a
rack. Just before serving, sprinkle a little powdered sugar over
the top. Slice the roll on a diagonal for a more attractive
presentation.

For elegant presentation, you might serve the strudel pieces on a
plate with slices of kiwi, orange, lemon, and pear as garnish.

Recipe by Yan Can Cook by Martin Yan, PBS Series, 11/8/94

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Re: Slow-Cooked Vegetable Cur
By: Shawn Highfield to Ben Collver on Thu Mar 06 2025 05:50:00

Since we're on the topic of curry. I know each household makes their own garam masala (spelling?). Is there a version you make that you want to share Ben?

Thanks for asking. Here's a good garam masala recipe. I spell it the same way. I imagine you might lower the heat to desired ghost level. ;)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Garam Masala Ever
Categories: Indian, Spices
Yield: 1-1/2 Cups

1 1/2 tb Whole black cardamom (10)
1 tb Whole green cardamom (40)
3 Cinnamon sticks (3")
1 tb Whole cloves
1/4 c Black peppercorns
1/2 c Cumin seeds
1/2 c Coriander seeds

Break open cardamom pods, remove seeds and reserve. Discard skins.
Crush cinnamon with a kitchen mallet or rolling pin to break it into
small pieces. Combine all the spices together.

Preheat a large, heavy iron frying pan on a stovetop burner at medium
heat for 2 minutes. Add the spices and roast over medium heat,
stirring and shaking the pan constantly in order to prevent burning.
For the first minute or two, nothing will happen--the spices are
losing their moisture during this time--and then all of a sudden they
will start to brown. This is a crucial period: If you don't watch
them carefully and stir them constantly, they will burn almost
instantly. As the spices brown, they will begin to smoke, releasing
the sweet fragrance of roasting spices. Roast them until they turn
dark brown (I roasted mine to medium brown). Turn down the heat a
little if they seem to be browning too quickly. 1-1/2 cups garam
masala will take about 10 minutes. Take the browned spices out of the
pan immediately, and put them into a clean, dry bowl to cool
completely before using.

Put the spices in a coffee grinder and grind them to a fine powder. A
food processor is not suitable for grinding this blend.

This garam masala will keep for 3 months at the very least, if stored
in airtight containers in a cool, dry place.

Recipe by Classic Indian Cooking by Julie Sahni

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Hi Ben,
On <Fri, 06 Mar 25>, you wrote me:

Thanks for asking. Here's a good garam masala recipe. I spell it
the same way. I imagine you might lower the heat to desired ghost
level. ;)

Sometimes if I sneak the pepper in and it's ground fine enough I can get
away with a bit. LOL

Honestly this will be more for me as we do a pot luck at work and we have
a lot of different nationalities at work a nice Indian style dish covers
a lot of people's tastes.

Shawn

... Computers run on smoke. If it leaks out they won't work.


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