Heritage Potluck V (1.8.18)
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Recipes contributed by area community members.
For this special edition of Cooking around the World, everyone was invited to share recipes that were important to them -- that reflected their heritage in some way or were family favorites. Click here to download these recipes. Want to try more recipes from our community? Revisit the inaugural Heritage Potluck in 2013. Click here for the Heritage Potluck in 2015. Click here for the Heritage Potluck in 2016. Click here for the Heritage Potluck in 2017. Click here for the Heritage Potluck in 2019. |
Mashed Potatoes
Recipe contributed by the McClintick family. They served the potatoes and gravy in Currier & Ives dishes obtained by Mr. McClintick's parents through redeeming stamps.
Peel and boil until soft: Potatoes
Blend in to achieve preferred texture: Butter & milk to taste
Season with salt & pepper.
Serve with gravy.
Peel and boil until soft: Potatoes
Blend in to achieve preferred texture: Butter & milk to taste
Season with salt & pepper.
Serve with gravy.
Kusherie (Egyptian rice & lentils)
Recipe contributed by Catherine Barnett, adapted from More-with-Less, by Doris Janzen Longacre. She chose this recipe because it's from one of her family's favorite cookbooks, reflects their vegetarian leanings, and is a nutritious, thrifty, and delicious meal. She also has a somewhat storied history with lentils: As a child, she couldn't stand them (to the point of spitting them into her sippy cup when mom wasn't looking); now as an adult, she can't get enough of them!
Serves 6-8
Rice & Lentils:
Heat in a heavy saucepan or covered skillet:
2 T. oil
Add: 1 ¼ c. lentils
Brown lentils over medium heat 5 minutes, stirring often.
Add: 3 c. boiling water or stock (I used bouillon cubes)
1 tsp. salt
dash pepper, or to taste
Cook uncovered 10 minutes over medium heat.
Stir in: 1 ½ c. rice (I used brown basmati, which tends to take a little longer to cook than white)
1 c. boiling water or stock (again, I used bouillon)
Bring to boil, reduce heat to low, cover, and simmer 25 minutes without stirring. Fluff with fork to see if water has been absorbed, and taste for done-ness. If needed, put the lid back on and continue to simmer.* This can take a little while. As it is cooking, you can work on the other elements of the recipe.
Sauce:
In a saucepan, heat together:
¾ c. tomato paste
3 c. tomato juice, tomato sauce, or pureed tomatoes
1 green pepper, chopped
chopped celery leaves
1 T. sugar
½ tsp. salt
1 tsp. cumin (or a bit more, to taste)
¼ tsp. cayenne pepper or crushed chilies to taste
Bring sauce to boiling, reduce heat, and simmer 20-30 minutes, until somewhat thickened.
Browned onions:
Heat in a small skillet:
2 T. oil
Sauté over medium heat until brown (this may take a while, but be patient! It’s totally worth it.):
3 onions, thinly sliced**
4 cloves garlic, minced
To serve, put rice-lentil mixture on a platter. Pour sauce over. Top with brown onions. Nice with plain yogurt.
*I found that some of the lentils floated to the top and settled around the edges, where they didn’t absorb as much moisture. If this happens, gently turning that layer under with a fork may help those lentils cook more evenly.
** You can never have too many onions, and they do cook down significantly. When in doubt, throw in an extra onion or three!
Serves 6-8
Rice & Lentils:
Heat in a heavy saucepan or covered skillet:
2 T. oil
Add: 1 ¼ c. lentils
Brown lentils over medium heat 5 minutes, stirring often.
Add: 3 c. boiling water or stock (I used bouillon cubes)
1 tsp. salt
dash pepper, or to taste
Cook uncovered 10 minutes over medium heat.
Stir in: 1 ½ c. rice (I used brown basmati, which tends to take a little longer to cook than white)
1 c. boiling water or stock (again, I used bouillon)
Bring to boil, reduce heat to low, cover, and simmer 25 minutes without stirring. Fluff with fork to see if water has been absorbed, and taste for done-ness. If needed, put the lid back on and continue to simmer.* This can take a little while. As it is cooking, you can work on the other elements of the recipe.
Sauce:
In a saucepan, heat together:
¾ c. tomato paste
3 c. tomato juice, tomato sauce, or pureed tomatoes
1 green pepper, chopped
chopped celery leaves
1 T. sugar
½ tsp. salt
1 tsp. cumin (or a bit more, to taste)
¼ tsp. cayenne pepper or crushed chilies to taste
Bring sauce to boiling, reduce heat, and simmer 20-30 minutes, until somewhat thickened.
Browned onions:
Heat in a small skillet:
2 T. oil
Sauté over medium heat until brown (this may take a while, but be patient! It’s totally worth it.):
3 onions, thinly sliced**
4 cloves garlic, minced
To serve, put rice-lentil mixture on a platter. Pour sauce over. Top with brown onions. Nice with plain yogurt.
*I found that some of the lentils floated to the top and settled around the edges, where they didn’t absorb as much moisture. If this happens, gently turning that layer under with a fork may help those lentils cook more evenly.
** You can never have too many onions, and they do cook down significantly. When in doubt, throw in an extra onion or three!