On 7 Sep 2006 12:01:40 -0700, wrote:

>I am looking for some suggestions for recipes that meet the
>following:
>
>1) be able to cook a large quanity at one time so I can freeze a
>dozen portions to eat .
>
>2) the preparation should consist of a few labor intensive tasks. I
>like to listen to audiobooks while cooking. So if I can do a
>repetitive task for 20-30 minutes then I can multi-task well. An
>example would be chopping onion, peeling garlic etc.. The problem is
>I already have alot of frozen garlic and onions in my freezer
>
>3) be healthy , preferably all vegetarian.

http://www.fatfreevegan.com/beans/red_gold.shtml is my favorite chili
to make, and there's chopping. :-)

Also, the following three recipes are my standard "let's have
Indian-ish food tonight" menu, usually adding other stuff like raita,
chutney, etc.:

Masoor Dal (Pink Lentil Curry), from The Spice Box, by Manju Shivraj
Singh

[Author's note: This is the quickest dal to cook -- it takes only 20
minutes without using a pressure cooker. The pink color of the lentils
becomes pale yellow once it is cooked. The flavor is more subtle than
the green lentils.]

1 cup pink lentils
3 cups water
1 tsp turmeric powder
1 tsp salt
1 tablespoon lemon juice
1 tsp garam masala powder

Baghar:

1 tablespoon oil or ghee
1 tsp cumin seeds
1 tsp cayenne pepper (I use less when a non-spicy person is eating) 1
tsp coriander powder

Garnish:

2 slices onion, fried till golden in oil (I use up to two whole sliced
onions here -- people like adding more onions to it) a few copped
fresh coriander or mint leaves (I use coriander)

Carefully pick over the lentils, discarding discolored ones or any
foreign matter. Wash in a sieve under running water. In a heavy
saucepan boil the lentils in water with turmeric. When cooked, turn
off
heat; add salt, lemon juice, and garam masala.

Heat oil; add cumin seeds. Fry 2 minutes. Turn off heat. Add cayenne
and coriander. Stir and pour over the cooked lentils. Mix well. (At
this point, I ladle the dal into individual serving dishes.) Garnish.

Serves 6 (but two hungry people can polish it off as a big meal with
some naan or pita or rice)

Green Split Pea Dal (by serene)

1 cup green split peas
3 cups water
1 tsp. turmeric
1/2 tsp. salt
1/4 tsp. black pepper
1 bay leaf

Bring all to boil, simmer 1 1/2 hours or more, adding water as
necessary, until you get a thick stew. Remove bay leaf before serving.

Israeli Couscous with Prunes and Cashews (by serene)

1 1/2 cups raw Israeli couscous
2 tablespoons butter, margarine, or oil
3 cups boiling water
4 prunes, minced
1/3 cup roasted cashews, or pan-roasted raw cashews (I used the
latter)

Saute raw couscous in butter until it just barely starts to brown and
smell like it's cooking. Add water. Cover and simmer for 10 minutes,
then set aside for 10 minutes, still covered. Mix in prunes and
cashews just before serving.
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com