Curried Potatoes

A quick and easy recipe, good as a side dish or when you want to treat family or unexpected guests This is a delicious and elegant way to use leftover potatoes. Make it a complete meal by adding some protein food (eggs, mild cheese, tofu, beans-lentils, meat). Don’t forget to serve vegetarian meals with bread or other grain food, so that your body gets enough protein.

4 tsp. curry powder
1 onion, chopped or sliced
4 garlic cloves, finely chopped
Oil for frying
4 – 5 large cooked potatoes, peeled and cubed
Water to cover

Sauté the onion and garlic in oil on medium heat until soft. Add the spices and gently stir, taking care not to burn.
Add potatoes, coat with the spice mixture, and heat through.

Suggestions: Add finely chopped green onion, sautéed red or green peppers. Grate some mild cheese over all at the end to add protein

Hint: Add more potatoes if you’re serving a crowd or want lots of leftovers.

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Ginger Recipes – Good Old Time Medicine

My mother taught me to use ginger to chase away colds and flus and to soothe upset stomach and moon-time pain. I love ginger because it makes your breath smell good, its nice hot taste sure does warm up the body and it makes me and my family feel a lot better. Chopped fresh ginger is a great addition to stir-fry meals and curries.
Recently, my pal Tahnee said she’d like it if I put some of my ginger recipes on this blog.
I did a little research first. Among other sources, I found a great article at the University of Maryland web site (http://www.umm.edu/altmed/articles/ginger-000246.htm). Many reports stated that ginger is a natural antibiotic, helps digestion, gas, nausea, headaches, arthritis and menstrual pain and is a time-honored remedy for cold and flu symptoms. I also read that for children under 2 yrs. and people on blood thinners, you should ask your doctor before using ginger as a medicine. There were a few reports that using too much ginger will cause stomach ache or diarrhea.

African Ginger Drink
I learned this recipe from a strange and beautiful man that I met in the produce section of a supermarket. We somehow ended up discussing that year’s flu epidemic and prophecies. He claimed that this recipe will cure even the new antibiotic resistant strains of flu. This is what I cook up when a really bad cold or flu hits our friends or relatives; I’ve had many requests for more and for the recipe. Look for ginger that has a nice smooth skin; if it’s wrinkled, then it’s old – still usable, but fresh is definitely best.

a fist-sized piece of fresh ginger (1/2 to 1 lb.)
6 quarts of water – enough to fill a Dutch oven (small stew/spaghetti pot)
2-3 C sugar
Peel the ginger with a spoon (use a small knife to remove lumps) and cut into thin slices. Put the ginger and sugar into the pot, bring to a boil and simmer for 4-6 hours, let cool. By this time, you should have a nice, hot-spicy, golden-brown “juice.” You can drink this as is; I drink a half cup a few times a day for colds and flus. If you want a thick syrup, boil it down some more until you can eat it by the spoonful – good for kids.
You can also mix it with orange juice or put it in cake and cookie mixes. My favorite, put a few tablespoons in a regular cup of tea with milk – tastes like India Chai tea – yummy!

Quick’n’Simple Ginger Tea
My Mom gave me this for tummy aches. It works well. Powdered ginger isn’t as strong as fresh, but it will do when it’s already in the cupboard and you don’t want to run to the store.

1/2 tsp. powdered ginger
1 tsp. sugar or honey
1 C. freshly boiled water
Mix in a cup and drink while warm.

Candied Ginger
Also known as crystallized ginger, it takes a few days to make, but it’s worth it because you get a nice juice to drink and use in teas while you’re waiting for the candy to be ready!

2 fist-sized pieces of fresh ginger (1 to 2 lbs.)
6 quarts of water – enough to fill a Dutch oven (small stew/spaghetti pot)
2-3 C sugar

Peel the ginger with a spoon (use a small knife to remove lumps) and cut into thin slices. Put the ginger and 1 C sugar into the pot, bring to a boil turn heat to low and simmer for 20 minutes, let cool. Drain, keeping the ginger water in a jar to use in tea, etc.

Put the ginger back into the pot, fill it with fresh water and add 1 C sugar. Bring to a boil, turn heat to low and simmer partly covered for 20 minutes, let cool and let stand overnight.

Bring the pot to a boil and add 1 cup sugar, stir until dissolved, turn heat to low and simmer simmer partly covered for 20 minutes, let cool and let stand overnight.

Bring the pot to a boil, add 1 cup sugar, stir to dissolve and turn heat to low and simmer partly covered for about an hour, stirring often so that the mixture does not burn or stick to the pot. The liquid should be quite thick and almost like a syrup when it’s ready; if it’s thick when runs off the back of a spoon, it’s done. Let cool.

Put the slices of ginger on a rack to dry (6-10 hours or overnight). Coat the dried pieces with sugar, store in an airtight jar; keep the remaining syrup for tea, baking, etc. Should last a few months without refrigeration, longer in the fridge. Eat as a candy, suck and chew it slowly to get the most benefit.

Tips: I travel with candied ginger and use it for upset stomach, if I get symptoms of a cold or flu and to prevent infected people from passing on their germs to me.

A few drops of essential oil of ginger is a sweet-smelling addition to a bath. It is good and warming, helps to chase the chills out of the body and soothe aches and pains.

Corn Bread

Quick to make and soooo good! Make it instead of popcorn for movie night, serve with chili, soups, stews or toasted for breakfast, lunch or snacks. A big hit with old folks, children, teens and the growing numbers of people known as “foodies.”
The following recipe gets you started into the wonderful world of corn bread; you may find yourself surprised at the long history of corn bread, from ancient, old-fashioned and traditional peoples to the settlers in native lands who expanded the uses of this amazingly simple and very nutritious staple food of the ages.

Watch how to make Corn Bread on video!

1 C. corn meal
2 C. flour
1/4 tsp. salt
2 T. baking powder
1/4 tsp. baking soda
1/4 C. sugar
1 1/2 –2 C. milk or 1/2 milk 1/2 water, or part canned or powdered. (Hey you vegans! – you can replace the milk with plain water and 2 T. cooking oil.)

Mix dry ingredients together, add milk or water, stir well, adding enough liquid so that the mixture is not too thick, like a cake batter. Pour into a greased 8 x 8 inch baking pan (or pie tin) and bake 35-50 minutes until done (a toothpick or knife inserted in the middle comes out clean and quite dry). Cornbread should be nicely browned on the sides, but not too brown on top. Great as is, buttered, and with jam for breakfast and snacks.

Suggestions: Add canned corn and/or jalapeño peppers for a Mexican flavor; make it Italian-style with a few finely chopped sun-dried tomatoes. Add soy flour to the dry mix or grated cheese to the wet for extra protein. For corn cake, increase the sugar, add an egg or two, mix in a little oil or vegetable shortening, beat the batter very well until smooth. I love using frozen berries in my corn “cake-bread” in wintertime. Tastes really great toasted and buttered; try it under poached eggs. Mini cornbread pizza slices? Garlic corn bread? – why not?
Hints: Instead of plastic, use a clean kitchen towel for wrapping leftover corn bread to keep it soft. You can make a double batch and freeze one for later. Great for pot luck suppers and a really nice gift for your favorite friends and neighbors.

Corn kernels remind me of nature’s generosity – so many seeds from one corn cob! Corn plants will grow well with good earth (shred and add last year’s stalks to the earth – nitrogen!) and some care and give you many more seeds to feed many more people. The best whole brown corn husks can be harvested and dried – pull back the husk, tie and hang until the seed kernels are hard, then twist them off and store a non-plastic bag or envelope – want to grow your own popcorn or grind your own cornmeal?
Good seed growing and saving information is easy to find – e.g., check out the Long Island Seed Project. Share and trade your seeds to keep them strong.

~ Sometimes I pray that it becomes impossible to contaminate corn;
I am careful about it. ~

!Vegan! Smothered Tofu “Steak”

This Nolan family favorite is great served over mashed potatoes with some whole grain buttered garlic bread and vegetable side dish. It also tastes great over rice. Be sure to use lots of onion.

1 lb. tofu
2 tsp. ground cumin
soy sauce to taste
2 – 3 onions, sliced in thick strips
1 clove garlic, sliced
1 inch slice of raw ginger, peeled and chopped (or 1/2 tsp. powdered)
oil for cooking
salt and pepper to taste
onion powder to taste
1T chili powder (optional)
1 1/2 – 2 C. water
3-4 T. flour or cornstarch to thicken gravy

Cut tofu in 1/2 inch thick slices and drain by placing slices on a plate with another plate on top, weigh it down with a pot of water and let sit for 15-20 minutes, pour the water off, repeat. Marinate the tofu in cumin and soy sauce, set aside and turn it occasionally.
Heat a frying pan, add some cooking oil, and sauté the tofu until well browned. Set aside.
Cook onion and garlic and ginger in the pan until soft, add salt, pepper and onion powder and heat though. Add water to cover and a little soy sauce (to color it nice and brown) and simmer for 10 minutes. Mix flour or cornstarch in a cup or jar with a fork with cool water and slowly add to onion mixture a little at a time, stirring until it thickens. Adjust seasonings, add the tofu, stir gently and simmer for another 10 minutes. Serve.
Options: Adding a little red cooking wine to the gravy, then serve over flat noodles for a meatless version of “Beef Burgundy.” Use sesame or peanut oil for extra warming flavor. Pepper lovers will want to grind it fresh over each portion before serving. Sauté diced red or green pepper with the onions to “kick it up” a gourmet notch. (… so there, Emeril, see if YOU can feed 4 people this inexpensively!)
Freezing Tofu: The tofu will not need to be drained if you freeze it ahead of time and thaw for cooking; to freeze fresh tofu, slice and place on a tray in the freezer for a few hours, transfer it to a bag or freezer container and use as needed.