Ingredients

• 1 1/2 lb ground turkey or lean ground beef
• 2-4 Tbl dried minced white onion
• 1-3 Tbl dried minced garlic
• 1/4 c water
• 1-2 Tbl sweet curry poweder
• 1 tsp dried cilantro
• 1/4 c crunchy peanut butter
• 2 tsp chopped crystalized ginger (optional)

Preparation

Cover the minced white onion and garlic with the water for 5 minutes. Drain off any excess liquid and combine the onions and garlic with the ground meat, curry powder, and cilantro. Mix well and form 4 patties. Grill or broil just short of your preferred degree of doneness, turning once. Put 1 tbl of crunchy peanut butter atop each patty, cover the grill, and finish grilling or broiling to your desired doneness–at least another minute to soften and warm the peanut butter. Chop the crystalized ginger into small bits and sprinkle on the peanut butter topping for the final minute of cooking if desired.

Penzey’s, Summer 2010

Ingredients

• 3 tbl vegetable oil
• 2 cloves garlic, crushed
• 1/2 lb pork, finely minced
• 1 1/2 tbl light soy sauce
• 2 c chicken broth
• 1 tsp honey or granulated sugar
• 1/4 tsp white pepper (optional)
• 1/4 tsp powdered ginger (optional)
• 1 lb lobster meat–meat from 2 1-lb lobsters or 1 1/2 lbs lobster tail, cleaned, shelled, and cut into 2 inch pieces (may substitute equal parts crab)
• 2 tbl cornstarch
• 2 tbl cold water
• 2 green onions, washed and chopped (green part only)
• 1 egg, slightly beaten

Preparation

Heat the oil in a large wok or skillet over high heat. Add the garlic and pork and stir-fry until the pork loses its pink color. Stir in the soy sauce, chicken broth, honey, pepper, and ginger; bring to a boil. Add the raw lobster pieces, cover, reduce heat and cook for 10 min. Mix the cornstarch and cold water into a smooth paste. Add to the lobster and stir until the gravy is thickened. Stir in the chopped green onions. Pour the beaten egg over the lobster and stir until the egg is just set. Do not over cook! Remove and arrange on a platter. Serve with rice and veggies.

Penzey’s, Summer 2010

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup coarsely chopped onion
• 2 teaspoons ground turmeric
• 1 pound tomatillos, husked, washed, quartered
• 3/4 pound okra, sliced 1/2-inch thick
• 2 large plum tomatoes, chopped
• 1 jalapeno, seeded, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro

Preparation

Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, about 5 minutes. Stir in tomatoes, jalapeno, ginger and water; season with salt. Simmer over low heat until okra is tender and most of liquid has evaporated, about 8 minutes. Add cilantro.

Judy Hevrdejs, Tribune Newspapers

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• Pinch of ground coriander
• 2/3 cup sugar
• Grated zest of 1 lime
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 2/3 cup sweetened shredded coconut
• 1/2 cup finely chopped macademia nuts (don’t be afraid to use salted nuts)

Preparation

Whisk together the flour, cornstarch, salt and coriander.

If you want to get a little more flavor out of the lime zest, put the sugar and zest in the mixer bowl and, using your fingertips, work the zest into the sugar until the sugar is moist and the mixture fragrant.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, sugar and zest on medium speed for about 3 minutes, or until smooth. Beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Add the coconut and nuts and pulse to incorporate them. There will probably be some dry ingredients in the bottom of the bowl–don’t work them in with the mixer, just reach into the bowl and knead them in.

Transfer the soft, sticky dough to a gallon-size zipper-lock bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9-x-10 1/2-inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours or for up to 2 days.

GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Put the plastic bag on a cutting board and slit it open. Turn the dough out onto the board (discard the bag), and, using a ruler as a guide and a sharp knife, cut it into 32 squares, each roughly 1 1/2 inches on a side. Transfer the squares to the baking sheets, leaving about 2 inches between them, and carefully prick each one twice with a fork, gently pushing the tines through the cookies to the sheet.

Bake for 18 to 20 minutes, rotating the sheets from top to bottom and fromt to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack and cool to room temperature.

Makes 32 cookies.

Dorie Greenspan, Baking: From My Home to Yours, pg 145, from Barefoot Kitchen Witch

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter, melted and cooled
• 1 cup packed light brown sugar
• ½ cup white sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 1½ cups chopped macadamia nuts
• 1½ cups white chocolate chips
• coarse sea salt (for topping)

Preparation

1. Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.

3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.

4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.

5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten (not too much!). Sprinkle tops of cookies with sea salt.

6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.

Adapted from Brown Eyed Baker

Ingredients

Kefta:

• 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
• 1 medium onion, grated
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon pepper
• 1/4 teaspoon hot paprika (or 1/8 teaspoon ground hot pepper)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh coriander (cilantro)

Tomato Sauce:

• 2 lbs. (about 1 kg) fresh, ripe tomatoes

• 1 medium onion, grated (optional)

• 1 1/2 teaspoons paprika

• 1 1/2 teaspoons cumin

• 1 1/2 teaspoons salt

• 1/2 teaspoon hot paprika or 1/4 teaspoon ground hot pepper

• 3 tablespoons finely chopped fresh parsley

• 3 tablespoons finely chopped fresh coriander (cilantro)

• 3 cloves garlic, pressed

• 1/3 cup olive oil

• 3 or 4 eggs (optional)

Preparation

Start Cooking the Tomato Sauce

Cut the tomatoes in half, seed them and grate them.

Mix the tomatoes, onions (if using) and the rest of the sauce ingredients in the base of a tagine or in a large, deep skillet. Cover, and bring to a simmer over medium heat. (Note: If using a tagine, place a diffuser between the tagine and burner, and allow 10 to 15 minutes for the tomato sauce to reach a simmer.)

Once simmering, reduce the heat to medium-low, just enough heat to maintain the simmer but low enough to avoid scorching. Allow the sauce to cook for 15 to 20 minutes before adding the meatballs.

Make the Kefta Meatballs

Combine all of the kefta ingredients, using your hands to knead in the spices and herbs. Shape the kefta mixture into very small meatballs the size of large cherries – about 3/4 inch in diameter.

Add the meatballs to the tomato sauce, along with a little water – 1/4 cup (60 ml) is usually sufficient – and cover. Cook for about 40 minutes, or until the sauce is thick.

Break the eggs over the top of the meatballs, and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set. Serve immediately.

Kefta Mkaouara is traditionally served from the same dish in which it was prepared, with each person using crusty Moroccan bread for scooping up the meatballs from his own side of the dish.

Christine Benlafquih, About.com

Ingredients

• 2 cups whole wheat flour
• 2 cups white flour
• 2 teaspoons salt
• 1 tablespoon yeast
• 2 tablespoons vegetable oil
• 1 or 2 tablespoons honey
• 1 1/4 cup warm water
• additional flour for kneading
• cornmeal, semolina, barley grits or oil for the pan

Preparation

Prepare two baking sheets by oiling the centers, or by dusting the pans with a little cornmeal, semolina or the barley grits.

Mix the flour and salt in a bowl. Make a large well in the center of the flour mixture, and add the yeast.

Add the oil, honey and the water to the well, mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.

Turn the dough out onto a floured surface, and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes, or until the dough is very smooth and elastic.

Divide the dough in half, and shape each portion into a smooth circular mound. Place onto the prepared pans, and cover with a towel. Allow to rest for 10 minutes.

After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4" thick. Cover with a towel, and leave to rise about one hour, or until the dough springs back when pressed lightly with a finger.

Preheat an oven to 435°F (225°C).

Score the top of the bread with a very sharp knife, or poke the dough with a fork in several places. Bake the bread for about 20 minutes – rotate the pans about halfway through the baking time – or until the loaves are richly colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.

Christine Benlafquih, About.com

Ingredients

• 1/4 pound ground pork

Marinade:

• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• a Pinch (less than 1/2 teaspoon) cornstarch

Sauce:

• 1/4 cup chicken broth
• 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 1 teaspoon red rice vinegar, red wine vinegar, or balsamic vinegar
• 1 teaspoon granulated sugar, or to taste
• 2 teaspoons cornstarch

Other:

• 4 Asian eggplants
• 1 cloves garlic
• 4 tablespoons oil for stir-frying, or as needed
• 1 tablespoon bean sauce (hot bean sauce if possible)
• 1/2 teaspoon chile paste with garlic, or to taste
• 1 teaspoon sesame oil

Preparation

Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.

While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch.

Cut the eggplant into 1-inch squares. Mince the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.

Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil. Serve hot.

Rhonda Parkinson, About.com

Standard Vegetable Steaming: 1/4 c. water, 3 min. Use both the inner (clear plastic) and outer lids, and don’t forget the steaming insert.

Rice Cooking: You can steam anywhere from 3/4 c. rice to 6 c. rice. Rinse the rice and add to the bottom of the steamer. Add the following amount of water:

(1.15 - 0.0375 * N) * N,

where N is cups of rice. Use both the inner and outer lids, and remove the steaming insert. Start by cooking for 9 + 2_N_ minutes, and cook for up to another two or three minutes until the rice is done.

How to can stuff:

1. Make the stuff you want to can.
2. Clean and sterilize your jars and rings.
3. Heat the lids in hot but not boiling water for several minutes to soften the gummed surface and clean the lids.
4. Fill the hot jars within 1/4 in of the top, place lids and rings on jars.
5. Boil jars for 5 min, then remove and let stand undisturbed for 24 h.