Tahini Sauce: 1/3 C tahini, 1/4 C lemon juice, 2-3 crushed cloves
garlic, 1/4 cold water (optional: salt, pepper). Blend well.

Hummus: Mix above sauce with 20 oz can drained chickpeas, 4 T of water
(optional: 1/4 + teas. dry-toasted cumin seeds crushed). Blend well.
(Hint: blend in the water THEN the chickpeas)

Baba Ganoush: 2 medium eggplants, pricked. Broil or grill over charcoal
(best) until eggplant collapses and skin is blackened. Turn frequently.
Remove by stem and cut into flower end, place upright in a bowl and let
drain 30+ minutes. Pull off skin (little bits can stay) and scrap any
slathers of meat left on skin as well. Blend with the tahini sauce above
MINUS the cold water, extra garlic optional. Blend well. This gets
better as it cools, so make ahead of time. Try on sandwiches instead of
mayo.

The tahini sauce is good over steamed veggies, rice or as a dip for cuck
spears.

On Sun, 04 May 2008 12:03:46 -0700, kalanamak >
wrote:

>Tahini Sauce: 1/3 C tahini, 1/4 C lemon juice, 2-3 crushed cloves
>garlic, 1/4 cold water (optional: salt, pepper). Blend well.
>
>Hummus: Mix above sauce with 20 oz can drained chickpeas, 4 T of water
>(optional: 1/4 + teas. dry-toasted cumin seeds crushed). Blend well.
>(Hint: blend in the water THEN the chickpeas)
>
>Baba Ganoush: 2 medium eggplants, pricked. Broil or grill over charcoal
>(best) until eggplant collapses and skin is blackened. Turn frequently.
>Remove by stem and cut into flower end, place upright in a bowl and let
>drain 30+ minutes. Pull off skin (little bits can stay) and scrap any
>slathers of meat left on skin as well. Blend with the tahini sauce above
> MINUS the cold water, extra garlic optional. Blend well. This gets
>better as it cools, so make ahead of time. Try on sandwiches instead of
>mayo.
>
>The tahini sauce is good over steamed veggies, rice or as a dip for cuck
>spears.


Good tasting recipes. Thanks. Nice to see you pop in.... how's the
kidlet doing?

--
See return address to reply by email
remove the smile first

sf wrote:
> On Sun, 04 May 2008 12:03:46 -0700, kalanamak >
> wrote:


>> The tahini sauce is good over steamed veggies, rice or as a dip for cuck
>> spears.
>
>
> Good tasting recipes. Thanks. Nice to see you pop in.... how's the
> kidlet doing?
>

We are working on number bonds and the long vowels, the ice age, and
plant life cycles (I have a table full of sprouting seeds). We start 1st
grade work this summer. I feel like the only secular Neo-classical
homeschooler in my county, but I'm used to being in the minority.

Papa got an ocean going kayak and he and kidlet are out on the Sound
today. Life is good.
blacksalt

ObFood: Golden balsamic vinegar. Not very balsamic-y, mild and with a
hint of raisin. Very tasty indeed.

kalanamak wrote:
> Tahini Sauce: 1/3 C tahini, 1/4 C lemon juice, 2-3 crushed cloves
> garlic, 1/4 cold water (optional: salt, pepper). Blend well.
>
> Hummus: Mix above sauce with 20 oz can drained chickpeas, 4 T of water
> (optional: 1/4 + teas. dry-toasted cumin seeds crushed). Blend well.
> (Hint: blend in the water THEN the chickpeas)
>
> Baba Ganoush: 2 medium eggplants, pricked. Broil or grill over charcoal
> (best) until eggplant collapses and skin is blackened. Turn frequently.
> Remove by stem and cut into flower end, place upright in a bowl and let
> drain 30+ minutes. Pull off skin (little bits can stay) and scrap any
> slathers of meat left on skin as well. Blend with the tahini sauce above
> MINUS the cold water, extra garlic optional. Blend well. This gets
> better as it cools, so make ahead of time. Try on sandwiches instead of
> mayo.
>
> The tahini sauce is good over steamed veggies, rice or as a dip for cuck
> spears.

I really like hummus and make it often using a similar recipe except I
use a small amount of olive oil. I also vary it by adding roasted red
pepper.

On Sun, 04 May 2008 14:25:37 -0700, kalanamak >
wrote:

>sf wrote:
>> On Sun, 04 May 2008 12:03:46 -0700, kalanamak >
>> wrote:
>
>
>>> The tahini sauce is good over steamed veggies, rice or as a dip for cuck
>>> spears.
>>
>>
>> Good tasting recipes. Thanks. Nice to see you pop in.... how's the
>> kidlet doing?
>>
>
>We are working on number bonds and the long vowels, the ice age, and
>plant life cycles (I have a table full of sprouting seeds). We start 1st
>grade work this summer. I feel like the only secular Neo-classical
>homeschooler in my county, but I'm used to being in the minority.
>
>Papa got an ocean going kayak and he and kidlet are out on the Sound
>today. Life is good.
>blacksalt
>
>ObFood: Golden balsamic vinegar. Not very balsamic-y, mild and with a
>hint of raisin. Very tasty indeed.

Nice to see you blacksalt. I'm glad all is well with you.

koko
---
http://www.kokoscorner.typepad.com
updated 5/04
"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun, 04 May 2008 14:25:37 -0700, kalanamak >
wrote:

>sf wrote:
>
>> Good tasting recipes. Thanks. Nice to see you pop in.... how's the
>> kidlet doing?
>>
>
>We are working on number bonds

Number bonds? That isn't a California term. Is it the same as
"number families"?

>and the long vowels, the ice age, and
>plant life cycles (I have a table full of sprouting seeds). We start 1st
>grade work this summer. I feel like the only secular Neo-classical
>homeschooler in my county, but I'm used to being in the minority.
>
>Papa got an ocean going kayak and he and kidlet are out on the Sound
>today. Life is good.
>blacksalt

I have to say this for the "whatever happened to" people....

Dear *tj*,

Glad to hear you're enjoying mommy life. Who is the main homeschool
teacher now? You or Daddy?

sf

--
See return address to reply by email
remove the smile first

sf wrote:
> On Sun, 04 May 2008 14:25:37 -0700, kalanamak >
> wrote:

>> We are working on number bonds
>
> Number bonds? That isn't a California term. Is it the same as
> "number families"?

It is a Singapore math term, and since some of California is adapting
the Singapore maths, they have put out a whole text up to "standards",
i.e. California standards. 6,6,0; 6,5,1 etc are number bonds.
>
> I have to say this for the "whatever happened to" people....
>
> Dear *tj*,
>
> Glad to hear you're enjoying mommy life. Who is the main homeschool
> teacher now? You or Daddy?

Me. Papa has severe dyslexia. I school evenings and weekends. Kiddo has
his own tool box and follows carpenter daddy all day. Work continues
wild. Every day is something new. Today it was an infamous "borderline"
(personality disorder) who grinds her teeth to the point of snapping
them off if she doesn't get the 1 to 1 (person who goes everywhere with
her) she wants. Broke off one tooth at the root and dislodged a crown today!

ObFood: Masala patties from Trader Joes. Chop up while frozen and add to
bean stew....yum.

"kalanamak" > wrote in message
...
> Tahini Sauce: 1/3 C tahini, 1/4 C lemon juice, 2-3 crushed cloves garlic,
> 1/4 cold water (optional: salt, pepper). Blend well.
>
> Hummus: Mix above sauce with 20 oz can drained chickpeas, 4 T of water
> (optional: 1/4 + teas. dry-toasted cumin seeds crushed). Blend well.
> (Hint: blend in the water THEN the chickpeas)
>
> Baba Ganoush: 2 medium eggplants, pricked. Broil or grill over charcoal
> (best) until eggplant collapses and skin is blackened. Turn frequently.
> Remove by stem and cut into flower end, place upright in a bowl and let
> drain 30+ minutes. Pull off skin (little bits can stay) and scrap any
> slathers of meat left on skin as well. Blend with the tahini sauce above
> MINUS the cold water, extra garlic optional. Blend well. This gets better
> as it cools, so make ahead of time. Try on sandwiches instead of mayo.
>
> The tahini sauce is good over steamed veggies, rice or as a dip for cuck
> spears.

So good to see you again, Blacksalt! Glad to hear things are going well
with you and your family.

Could you post your garam masala recipe again? Love that stuff....

best wishes,
TammyM

TammyM wrote:

>
> Could you post your garam masala recipe again? Love that stuff....
>
> best wishes,
> TammyM
>
>

Ajmer's Garam Masala
Basic recipe:
2 C whole coriander
1 cup cumin
3 inches fat cinnamon
3 heaping teas of whole clove
5 teas. whole black pepper
scant single teas. of ajwain (optional)
7-8 whole green cardamon pods

For small portions, reduce while keeping in ratio and use one of those
Braun-style coffee grinders. If you use yours for coffee, clean it with
a cloth and then grind white rice, then clean again. Repeat this after
grinding the masala unless you don't mind flavoured coffee (could be
worse).
For the above size, grinds best in a small Kerr or Ball jar (not wide
mouth) screwed into the base of an oster blender and ground on HIGH.
For larger (double, triple), grind the coriander and cumin ONLY in a
cuisinart as fine as the old cuiney can get it, then move over to the
oster method. Grind all the other ingredients in the Oster cup. To put
clove and black pepper into a cuisinart is asking for a 'frosted' work
bowl (guess how I know).
Sift your grindings through a mesh that is 25/inch. A tamais gives you
good sides to slosh the masala back and forth in. Anything that doesn't
fall through, grind again. You will eventually get to an amount of
rather flavourless tough, granular stuff (it comes from the coriander
and a bit from the cumin). Toss this. It is all chew and no bite, and I
could only get it through the tamais by hand cranking it through my
German bolt-on-counter grain grinder which I use for crushing caraway
and grinding those-spices-that murder-electric-grinders (e.g. allspice),
only to find it had less flavour than human hair.
And need I say...start with good spice. Penzey's sells good stuff by the
pound. A pound of coriander is 6 cups, and a pound of cumin is 3.
To store, seal tightly in a jar and stick in the freezer, leaving out
only that which you'll use in a week. Keeps very well this way.

This GM has more cumin and coriander than, say, the one used by Madhur
Jaffrey. If you use this for a recipe like hers, leave out the extra
cumin she adds.

kalanamak
still remembering her "weekend with Tammy"

On Mon 05 May 2008 08:29:53p, kalanamak told us...

> TammyM wrote:
>
>>
>> Could you post your garam masala recipe again? Love that stuff....
>>
>> best wishes,
>> TammyM
>>
>>
>
> Ajmer's Garam Masala
> Basic recipe:
> 2 C whole coriander
> 1 cup cumin
> 3 inches fat cinnamon
> 3 heaping teas of whole clove
> 5 teas. whole black pepper
> scant single teas. of ajwain (optional)
> 7-8 whole green cardamon pods
>
> For small portions, reduce while keeping in ratio and use one of those
> Braun-style coffee grinders. If you use yours for coffee, clean it with
> a cloth and then grind white rice, then clean again. Repeat this after
> grinding the masala unless you don't mind flavoured coffee (could be
> worse).
> For the above size, grinds best in a small Kerr or Ball jar (not wide
> mouth) screwed into the base of an oster blender and ground on HIGH.
> For larger (double, triple), grind the coriander and cumin ONLY in a
> cuisinart as fine as the old cuiney can get it, then move over to the
> oster method. Grind all the other ingredients in the Oster cup. To put
> clove and black pepper into a cuisinart is asking for a 'frosted' work
> bowl (guess how I know).
> Sift your grindings through a mesh that is 25/inch. A tamais gives you
> good sides to slosh the masala back and forth in. Anything that doesn't
> fall through, grind again. You will eventually get to an amount of
> rather flavourless tough, granular stuff (it comes from the coriander
> and a bit from the cumin). Toss this. It is all chew and no bite, and I
> could only get it through the tamais by hand cranking it through my
> German bolt-on-counter grain grinder which I use for crushing caraway
> and grinding those-spices-that murder-electric-grinders (e.g. allspice),
> only to find it had less flavour than human hair.
> And need I say...start with good spice. Penzey's sells good stuff by the
> pound. A pound of coriander is 6 cups, and a pound of cumin is 3.
> To store, seal tightly in a jar and stick in the freezer, leaving out
> only that which you'll use in a week. Keeps very well this way.
>
> This GM has more cumin and coriander than, say, the one used by Madhur
> Jaffrey. If you use this for a recipe like hers, leave out the extra
> cumin she adds.
>
> kalanamak
> still remembering her "weekend with Tammy"
>

Wow, what a "keeper" of a recipe!

So glad you posted it.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 6dys 3hrs 30mins
-------------------------------------------
42! Is that all you've got to show for
7 and a 1/2 million yrs' work?
-------------------------------------------

"kalanamak" > wrote in message
...
> TammyM wrote:
>
>>
>> Could you post your garam masala recipe again? Love that stuff....
>>
>> best wishes,
>> TammyM
>
> Ajmer's Garam Masala
<snip>

WOW! Such service :-) THANKS!!

> kalanamak
> still remembering her "weekend with Tammy"

It was fun! And that was a heckuva long time ago....


TammyM

In article >,
kalanamak > wrote:

> Ajmer's Garam Masala
(snip)
>
> This GM has more cumin and coriander than, say, the one used by Madhur
> Jaffrey. If you use this for a recipe like hers, leave out the extra
> cumin she adds.
>
> kalanamak

Long time no see. I have fond memories of your generosity in sending
vials of gm to at least a couple cook-ins in the 90's.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

On Mon, 5 May 2008 19:59:28 -0700, "TammyM" >
wrote:

>
>"kalanamak" > wrote in message
.. .
>> Tahini Sauce: 1/3 C tahini, 1/4 C lemon juice, 2-3 crushed cloves garlic,
>> 1/4 cold water (optional: salt, pepper). Blend well.
>>
>> Hummus: Mix above sauce with 20 oz can drained chickpeas, 4 T of water
>> (optional: 1/4 + teas. dry-toasted cumin seeds crushed). Blend well.
>> (Hint: blend in the water THEN the chickpeas)
>>
>> Baba Ganoush: 2 medium eggplants, pricked. Broil or grill over charcoal
>> (best) until eggplant collapses and skin is blackened. Turn frequently.
>> Remove by stem and cut into flower end, place upright in a bowl and let
>> drain 30+ minutes. Pull off skin (little bits can stay) and scrap any
>> slathers of meat left on skin as well. Blend with the tahini sauce above
>> MINUS the cold water, extra garlic optional. Blend well. This gets better
>> as it cools, so make ahead of time. Try on sandwiches instead of mayo.
>>
>> The tahini sauce is good over steamed veggies, rice or as a dip for cuck
>> spears.
>
>So good to see you again, Blacksalt! Glad to hear things are going well
>with you and your family.
>

let me add my greetings to tammy's. don't be such a stranger!

your pal,
blake

Melba's Jammin' wrote:

> Long time no see. I have fond memories of your generosity in sending
> vials of gm to at least a couple cook-ins in the 90's.

What a generous, imaginative thing to do!

I have this recipe for cardamom spiced meatloaf that I loved so much and
wanted my sister to try. She is on a limited budget and shares meals
with some friends in communal fashion and is always looking for
something new to make when her turn comes up. I wanted her to try this
meatloaf but knew she might not have all the spices available in her
pantry and couldn't afford to buy much at that time so I measured out
the recipes spices and closed it into ziplock bag, inside another small
ziplock bag and mailed it with the printed recipe.
She said her post office box was remarkably fragrant for a while.


* Exported from MasterCook *

Cardamom Spiced Meatloaf

Recipe By :Amy Finnerty in Southern Living, March 2004.
Serving Size : 8 Preparation Time :0:15
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 carrots, finely diced
1 large onion, finely diced
1 zucchini, finely diced
2 cloves garlic, crushed into a paste
2 teaspoons ground cardamom
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1 pound ground chuck
1 pound ground lamb, or additional beef
2 eggs
1 cup fresh bread crumbs
1/2 cup Ketchup
1/3 cup plain yogurt
2 teaspoons salt
2 tablespoons ketchup for topping loaves

In 12 inch nonstick skillet, melt the butter over medium heat. Add the
carrots, onion and zucchini and cook, stirring occasionally, until the
vegetables are tender. About 15 minutes. Add the garlic and cook 1
minute longer. Stir in the cardamom, cumin, cinnamon, red pepper, black
pepper and cook 30 seconds. Set aside to cool slightly.

Preheat over to 375 degrees. In a large bowl combine beef, lamb, eggs,
bread crumbs ketchup, yogurt, salt and cooked vegetable mixture just
until well blended but not over mixed.

Shape into meatloaf in baking dish and spread the top with the remaining
2 Tbl ketchup. Bake 1 hour 15 min. Let stand 10 minutes to set before
carving.