Hi LoneStar, I got a few recipes here for you, I hope I didn't violate any of his limitations and you guy will enjoy these. Also for an idea for sweets, I think granita with fresh fruit sweetened with honey would be a good option!! Anyway here are the recipes....
*Licia's dahl with touch of India (my favourite lentil recipe...)
1 onion
1 carrot
1 big clove of garlic
extra virgine olive oil
1 cup of dry lentils, I like red or yellow version. (they cook much faster)
1 bay leaf
1/4 cup of white wine
water
garam masala (indian mixture of spices)
curry
turmeric
cumin
cardamom
salt
cilantro leaves, chopped (optional)
finely chop the first 3 ingredients and sautè in a sufficient amount of olive oil in a large sauce pan.
When they are well cooked, add bayleaf and the wine and continue to cook over medium-high heat for a few minutes. When the liquid is sufficiently absorbed/evaporated but still the veggies are moist, add lentils, then pour water just to cover the whole thing sufficiently. Bring to boil then continue to simmer.
Add the spices and salt except cardamom. Start from about 1/2 tsp. each (less with cumin), taste as you go and find the right balance for you.
Continue to cook until the lentils are cooked, soft enough but not totally mushed up, if needed adding a little hot water (+ or - 20 minutes).
A couple of minutes before it is done mix in a pinch of ground cardamom.
Serve with chopped leaves of cilantro (fresh coriander)
*Aloo Dum (Indian potato dish)
4 large potatoes peeled and diced
3 medium sized onions
A small piece of ginger
1 clove of garlic
1/2 cup coconut milk
1 tsp garam masala powder
2 1/2 tsp ground coriander
1/2 tsp cumin powder
Salt to taste
ground cardamom
extra virgine olive oil
fresh cilantro leaves, chopped.
* this is a mild version. if you like hot add some chopped green chili or cayenne pepper as needed.
**Also tasty with addition of lightly boiled (not too soft slightly firm) califlower, broccoli or green peas (sautè them with potatoes)!!
Boil the potatoes (not to get them too soft, about 5 minutes).
Saute the potatoes, chopped onion, ginger and garlic with sufficient hot oil till they turn slightly brown.
Add the coconut milk and spices except cardamom, salt to taste.
Bring to boil and simmer till the gravy is thick for about 10 minutes, stirring well.
Add a pinch of cardamom just before the finish, mix well..
Garnish with the chopped coriander leaves.
*rosemary roasted potatoes (very simple!)
Peel and cube the potatoes.
Coat well with extra virgine olive oil, salt, and rosemary leaves.
Bake it in the oven at 200C/400F until potatoes are golden, about 25min + or -
*mushroom risotto (a very very tasty way to enjoy rice!)
1 large onion, chopped
250g/1/2lb of mushrooms, chopped
extra virgine olive oil
1 cup carnaroli or arborio rice
1 bayleaf
1/2 cup white wine
500-700ml/20-25 oz. HOT good quality stock
chopped flat leaf parsley
Sautè onion and mushrooms in plenty of olive oil in a large sauce pan until they are thoroughly cooked.
Add the rice, continue to sautè mixing briskly for a couple of minutes, until the rice is semi-transparent.
Drop the bayleaf and add the wine, bring to the boil quickly and let the wine get absorbed.
Then start adding the stock, about 1 large ladle at a time, stirring often. As the stock get absorbed (but still sufficiently wet) continue to add the stock in the same fashion, STIRRING OFTEN. Continue the procedure until the rice is cooked al dente (not too mushy). It should take about 20-25 minutes. Sprinke the parsley over and serve.
(This "add the stock little by little" method is to coat the each and every morsel of rice with the flavour, at the end you can really taste the difference. A little tedious but every bit worth it!!)
*Oriental Rice noodles.
First you soak the noodles in plenty of cold water for about 15 minutes then drain well.
To stir fry-
First you sautè thinly sliced veggies (onion, scallion, carrots, bell peppers, zucchini, mushrooms etc.) in extra virgin olive oil with garlic, ginger and salt, using a large skillet or wok. Seasoning variation is to add a little curry flavour, or substitute salt for a dash of teriyaki sauce. When the veggies are almost done, add the noodles, mix everything well until hot.
For salad-
Boil the noodle quickly, just for a minute or two until the noodles are flexible. Drain and cool it in cold running water.
Toss it with julieneed veggies and your choice of dressing---I particularly enjoy it with my creation, papaya seed dressing. I already posted this recipe under "Salads and Salad Dressings section", dated 11 September. To make this just replace sugar with honey. Check it out!)
