Chicken Garam Masala over steamed rice

Chicken Garam Masala over steamed rice

ingredients:
1 onion diced
1 bell pepper diced
2 apples diced
2 stalks celery diced
1 handful raisins
2 cloves garlic-crushed
1" piece of fresh ginger-fine chopped
1 zuke diced
1 yellow squash diced

4-raw chicken thigh-boneless/skinless-Diced

put all together in saute pan and start cooking
over med heat
adding 2 tsp. garam masala spice
when chicken is almost cooked add
1 small can (6 oz.) tomato puree
1 can coconut milk
and simmer down 12 minutes-
should be saucy -
serve over steamed rice

garam masala spice recipe
This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes
I use a coffee grinder-and only grind spices in it-
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
grind use as needed. store in dry cool place covered tight

Steamed Salmon with Ginger, Onion and Soy. submitted by shootingstar

For 1-2 people.

1 salmon piece/fillet. Amount depends how much you want to eat.

½ tblsp. Smashed ginger root, finely chopped.

½ tsp. Finely chopped green onion or white onion.

1 small jot of soy sauce.

¼ tsp. of oil (don’t use olive oil. Too heavy)

Use an enamel or sturdy, porcelain like small bowl …at least 2 inches deep. Place fresh/thaw salmon fillet or part of a salmon piece. Press in ginger root into fish top, bottom and inside fish. Sprinkle chopped onion on top /stuff into fish.

Pour oil around fish and abit of top. Same with soy sauce. Only need tiny amount of soy sauce. Understatement is key taste since we are enhancing the fish taste, not drowning it.

Place dish of fish in a cooking pot/pan about 4-5 inches high pot that has at least 1 inch or more of cold water. You can use a low wire rack …can buy in Chinatown to place dish on top inside of pot. But not critical. Place lid on pot. Turn to boil, then turn down heat.

Just make sure you don’t cook off the steaming water. Add more water in pot if necessary. Fish done in less than 10 min. Cook until just tender. Not hard.

Can use same recipe for: rainbow trout, whitefish, pickerel and sole. You can adjust recipe for a large steaming pan/pot for a whole fish….great for a party/dinner with guests.

Joe Mattioli's Ancient Orange and Spice Mead

Joe Mattioli created this recipe for the newbie mead-maker. However, even well-seasoned mead-makers enjoy making and drinking it. This will yield a melomel ready in eight weeks or so (although mine took longer, about 12; I think because I made it at the end of the winter and it was sitting in a cold kitchen). The recipe departs from all accepted wisdom, but follow the instructions exactly and I promise that you will have a delicious product at the end. Note that, as we have been discussing, this quick recipe results in a sweet mead. Thanks to Joe for permission to post.

Joe Mattioli's Ancient Orange and Spice Mead

It is so simple to make and you can make it without much equipment and with a multitude of variations. This could be a first Mead for the novice as it is almost fool proof. It is a bit unorthodox but it has never failed me or the friends I have shared it with. (snip)...it will be sweet, complex and tasty.

1 gallon batch


3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
1 Large orange (later cut in eights or smaller rind and all)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon
1 whole clove ( or 2 if you like - these are potent critters)
optional (a pinch of nutmeg and allspice )( very small )
1 teaspoon of Fleishmann’s bread yeast ( now don't get holy on me--- after all this is an ancient mead and that's all we had back then)
Balance water to one gallon

Process:

Use a clean 1 gallon carboy

Dissolve honey in some warm water and put in carboy

Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy -- rinds included -- its ok for this mead -- take my word for it -- ignore the experts)

Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( need room for some foam -- you can top off with more water after the first few day frenzy)

Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process.

When at room temperature in your kitchen, put in 1 teaspoon of bread yeast. ( No you don't have to rehydrate it first-- the ancients didn't even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)(The yeast can fight for their own territory)

Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's)( Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.

Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch

After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (Like in a cabinet) likes a little heat (70-80). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) . If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.
If you were successful, which I am 99% certain you will be, then enjoy your mead. When you get ready to make different mead you will probably have to unlearn some of these practices I have taught you, but hey--- This recipe and procedure works with these ingredients so don't knock it. It was your first mead. It was my tenth. Sometimes, even the experts can forget all they know and make good ancient mead.