Many thank you!!!!!! I love chickpeas

--
Cheers
Pandora
----------------------------


"Dave Smith" > ha scritto nel messaggio
m...
> Pandora wrote:
>> "Dave Smith" > ha scritto nel messaggio
>> m...
>>> Joseph Littleshoes wrote:
>>> I like them and would eat them a lot more often except my wife has
>>> allergy issues with legumes and avoids them. Ont he rare occasion that
>>> I go to a salad bar I will pile on the chick peas and and have blue
>>> cheese dressing on them. One of the few things that I use chicks for at
>>> home is the lamb shanks with caramelized onions (my signature <?> dish
>>> listed a the RFC site.
>>
>> I will see. I think I would like the recipe.
>> Thank you
>>
>
> It is posted under the RFC signature dishes, but I have copy and pasted it
> below. I can tell you that it is delicious. Everyone I haev cooked it for
> has raved over it and, and a few of the regulars here tried it and liked
> it.
>
> http://www.recfoodcooking.com/sigs/D...%20Onions.html
>
>
> Shanks:
> 1 Tbsp. Vegetable oil
> 5 lamb shanks
> 2 onions chopped
> 3 cloves garlic chopped
> 1 1/2 tsp cinnamon
> 1 tsp. Paprika
> 1/2 tsp. Each salt, pepper and turmeric
> Pinch hot pepper flakes
> 4 cups beef stock
> 1 can (19 oz. 540 ml) chopped tomatoes
> 3 large carrots
> 4 zucchini thickly sliced
> 1 can (19 oz. 340 ml) chick peas
>
> Caramelized onions:
> 2 Tblsp. Butter
> 4 onions sliced
> 1 Tblsp. granulated sugar
> 1/2 Tsp ground ginger
> 3/4 Tsp, cinnamon
> 1/4 Tsp. Turmeric
> 1/2 cup raisins
> 1/4 cup slivered almonds
>
> In a large saucepan, heat oil over medium high heat and brown lamb shanks
> on all sides in batches. Transfer to a plate and drain off fat in pan..
> Reduce heat to medium and add onions, garlic, cinnamon, paprika, hot
> pepper flakes, turmeric, stirring often for 5 minutes until soft.
>
> Return shanks to pot , add tomatoes and beef stock and simmer for about 1
> 1/2 hours until lamb is just tender. (This part can be done in a 325 F
> oven)
>
> Increase heat to medium, add carrots, zucchini and chick peas and cook
> covered for 20 minutes or until lamb and vegetables are tender.
>
> Strain and set meat and vegetables aside. Bring reserved liquid to a boil
> for about 15 minutes to reduce by half. Return meat and vegetables to
> liquid to heat through,
>
> Caramelized onions:
> Meanwhile.. In a large heavy skillet, melt butter and add onions, sugar,
> cinnamon, ginger, salt, pepper and turmeric. Cover and stir occasionally
> for 10 minutes. Add the raisins and cook (covered) for another 10 minutes.
> Uncover and cook for another 5 until onions are golden and no liquid
> remains.
>
> To serve, ladle stew into warmed bowls, top with caramelized onions and
> sprinkle with slivered almonds.

"Arri London" > ha scritto nel messaggio
...
>
>
> Pandora wrote:
>>
>> "Arri London" > ha scritto nel messaggio
>> ...
>> >
>> >
>> > Pandora wrote:
>> >>
>> >> Has anyone of you ever tried to can dried chickpeas or beans?
>> >> I ask you because I would like to buy some bio chickpeas and put them
>> >> in
>> >> vitro to have in my sideboard and use when I need.
>> >> I would do like this:
>> >> I leave chickpeas in water for about one night. Then I boil with some
>> >> bay
>> >> leaves and garlic till tender. Few salt.
>> >> Then I put in glass pot and then sterilize for about 1 hour. What do
>> >> you
>> >> say?
>> >> TIA
>> >>
>> >> --
>> >> Cheers
>> >> Pandora
>> >
>> >

Thank you. Tammy gave me the same idea. It is excellent.
Thank you

--
Cheers
Pandora
>> > If the ceci are dried, why bother canning them? They will keep for a
>> > long time if wrapped up airtight and kept in a cool place.
>>
>> Yes. But I should first cook them ))
>> I would like a ready meal....
>>
>>
>
> Fair enough. Do you have room in a freezer? Cook them and package them
> airtight for freezing. Canning done badly could cause food poisoning, as
> others have mentioned.

In article >,
"Pandora" > wrote:

> Ohhhhhhhh, Tammy. This is a very beautiful idea!!!!!!!
> Only a question. What is 10 PSI?

10 pounds of pressure per square inch. It is a term used in pressure
cooking or pressure canning. psi = pressure per square inch. Do not
confuse it with the Greek letter psi.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

Melba's Jammin' wrote:

> In article >,
> "Pandora" > wrote:
>
> > Ohhhhhhhh, Tammy. This is a very beautiful idea!!!!!!!
> > Only a question. What is 10 PSI?
>
> 10 pounds of pressure per square inch. It is a term used in pressure
> cooking or pressure canning. psi = pressure per square inch. Do
> not confuse it with the Greek letter psi.

It's around 69 kilopascals. Pandora might be more familiar with metric,
although I don't know what units canning books in Europe use.




Brian

--
Day 45 of the "no grouchy usenet posts" project

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Pandora" > wrote:
>
>> Ohhhhhhhh, Tammy. This is a very beautiful idea!!!!!!!
>> Only a question. What is 10 PSI?
>
> 10 pounds of pressure per square inch. It is a term used in pressure
> cooking or pressure canning. psi = pressure per square inch. Do not
> confuse it with the Greek letter psi.
>
Geeze, after consuming a whole can of garbanzos and building up10 psi I
wouldn't advise Pandora try any greek style... hey don't look at me in that
tone of voice... I'm talkin' pitas, gyros.. hehe

brooklyn1 wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Pandora" > wrote:
> >
> >> Ohhhhhhhh, Tammy. This is a very beautiful idea!!!!!!!
> >> Only a question. What is 10 PSI?
> >
> > 10 pounds of pressure per square inch. It is a term used in pressure
> > cooking or pressure canning. psi = pressure per square inch. Do not
> > confuse it with the Greek letter psi.
> >
> Geeze, after consuming a whole can of garbanzos and building up10 psi I
> wouldn't advise Pandora try any greek style...


"Shhhh...don't be givin' Lil' Wayne any 'ideas'...!!!"

;-p


--
Best
Greg

In article >,
"Default User" > wrote:

> Melba's Jammin' wrote:
>
> > In article >,
> > "Pandora" > wrote:
> >
> > > Ohhhhhhhh, Tammy. This is a very beautiful idea!!!!!!!
> > > Only a question. What is 10 PSI?
> >
> > 10 pounds of pressure per square inch. It is a term used in pressure
> > cooking or pressure canning. psi = pressure per square inch. Do
> > not confuse it with the Greek letter psi.
>
> It's around 69 kilopascals. Pandora might be more familiar with metric,
> although I don't know what units canning books in Europe use.
>
> Brian

Thanks, Brian. I didn't know the metric and didn't want to take the
time to do the research.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

"Default User" > ha scritto nel messaggio
...
> Melba's Jammin' wrote:
>
>> In article >,
>> "Pandora" > wrote:
>>
>> > Ohhhhhhhh, Tammy. This is a very beautiful idea!!!!!!!
>> > Only a question. What is 10 PSI?
>>
>> 10 pounds of pressure per square inch. It is a term used in pressure
>> cooking or pressure canning. psi = pressure per square inch. Do
>> not confuse it with the Greek letter psi.
>
> It's around 69 kilopascals. Pandora might be more familiar with metric,
> although I don't know what units canning books in Europe use.
>
>
>
>
> Brian
>
> --
> Day 45 of the "no grouchy usenet posts" project

Very kind of you to explain to me. But I Am not used to "pascal" my
food))) even if I put it in my pressure cooker pan )))
When I cook my food in the pressure pan I usually cook it for about the half
of the time of the normal cooking time.
Thank you very much for the interesting info.

--
Cheers
Pandora

"brooklyn1" > ha scritto nel messaggio
...
>
> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "Pandora" > wrote:
>>
>>> Ohhhhhhhh, Tammy. This is a very beautiful idea!!!!!!!
>>> Only a question. What is 10 PSI?
>>
>> 10 pounds of pressure per square inch. It is a term used in pressure
>> cooking or pressure canning. psi = pressure per square inch. Do not
>> confuse it with the Greek letter psi.
>>
> Geeze, after consuming a whole can of garbanzos and building up10 psi I
> wouldn't advise Pandora try any greek style... hey don't look at me in
> that tone of voice... I'm talkin' pitas, gyros.. hehe
>
>
>

Hey! I have not studied greek.Only latin (having I attended only scientific
education). But I know that greek PSI is different from from our italian
*psY*cological knowing of the pressure cannig
DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD DDDDDDDDDDDDDDDDD
..................even after having eaten ton of garbanzos (I like this
term, I don't know why )

--
Cheers
Pandora