(Since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

"This recipe was inspired by cooking with Gary's Malaysian brother-in-law Ken, whose joyous abandon in the kitchen raises food preparation to both art and spiritual highs," says contributor Linda Nafziger-Meyer.
If time allows, place can of coconut milk in freezer 20 minutes before starting to cook. Open can and remove solidified coconut butter from the top to use in sauteing.
Serves 8-10

• 1 large onion (minced)
In large soup pot saute in coconut butter or 1 tablespoon oil over medium-high heat until transparent but not browned.

• 1 tablespoon garlic (minced)
• 1 tablespoon ginger root (peeled and minced)
• 2 teaspoons curry powder
• 1/2 teaspoon each ground turmeric, ground cumin, pepper
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground cinnamon
• 2-3 bay leaves

Add and reduce heat to medium-low. Cook and stir constantly for 3 minutes; do not let spices and onion brown.

• 13.5 ounce / 400 ml can coconut milk
• 1/4 cup / 60 ml tamari or soy sauce
• 1 cup / 250 ml tomato sauce

Add  and simmer on low heat for 20 minutes, stirring often.

• 2 cups / 500 ml dried red lentils (rinsed)
• 5 cups / 1.3 L water

In saucepan cook for 15 minutes. Add, with liquid, to soup pot.

• 1 medium  head cauliflower (cut into 1½-inch / 4-cm florets)
• 1 large sweet potato (peeled and cut into 1-inch / 2.5-cm cubes)
• 1/4 head cabbage (cut in 1½-inch / 4-cm chunks)
• 1-2 cups / 250-500 ml peas (optional)

Add to soup pot and cook over medium heat just until tender. If using peas, add at end of the cooking time.

Serve over brown rice with toppings (optional): Indian chutneys and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt.

Linda Nafziger-Meiser, Boise, Idaho


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages