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Meal Time with Captain Lavendar: DOUBLE BONUS RECIPE, COMPLETE MEAL EDITION

Posted by Princess Grr , in Easy Recipes from Andrew Apr 21 2013 · 214 views
meal time, food, cooking
FEELING HUNGRY, BZPOWER?
 
Well, I haven't posted one of these in a while, so to make up for it, I'm posting two recipes - a complete meal for your pleasure.  On tonight's menu: kafta, a Lebanese dish made from ground meat; and some spiced chickpeas one the side.  Mmmmm.
 
KAFTA
 
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Ingredients
  • 2 pounds ground beef, lamb, or other ground meat (I used beef)
  • 1/2 tablespoon allspice
  • 1/2 tablespoon cayenne pepper or red pepper flakes
  • 1 onion
  • 1/4 cup chopped parsley
Note: I only made half of this, as I was preparing it only for myself.
 
Preparation
Chop the onion and sauté.  Then mix all ingredients by hand, in a bowl.
 
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Shape the mixture into long links.  Since I was using half a recipe, it was enough for three links.
 
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Grill until cooked through.  You did it!
 
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NOW FOR YOUR SIDE DISH
 
SPICED CHICKPEAS
 
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Ingredients
  • 8 oz chickpeas (1 can)
  • 2 tbsp vegetable oil (or canola, or olive)
  • 1 onion
  • 1 cm cinnamon stick or equivalent ground cinnamon
  • 4 cloves or equivalent ground cloves
  • 2 garlic cloves, minced
  • 2 cm of fresh ginger, chopped, or equivalent amount of ground ginger or ginger paste
  • 1 green chili pepper, finely chopped (I used huy fong garlic chili sauce, which is a vietamese chili sauce)
  • 2 tsp ground coriander
  • 3/4 cup chopped tomatoes (1 can)
  • 1 tbsp garam masala
  • 1 tbsp cilantro, chopped
I was missing the coriander and the cilantro, and it still tasted ace.
 
Preparation
 
Chop the onion and sauté until golden.
 
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Add cinnamon and cloves and cook for a few seconds, then add garlic, ginger, chili, and coriander and cook for five minutes over medium heat
 
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Add tomatoes (with juice) and cook until the liquid has evaporated.
 
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Add the chickpeas and cook for five minutes, then add some water and simmer for about 25 minutes, until the liquid is gone.  Then add the garam masala and cilantro.  Simmer for just a little longer and you're done.
 
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You can serve this hot or cold and it's incredibly delicious
 
 
Pair these together with some rice and you've got an A+ meal.  Wasn't that easy and delicious?
 
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Easy Recipes from Andrew: Pasta with Sautéed Garlic and Almonds

Posted by Princess Grr , in Easy Recipes from Andrew Jan 15 2013 · 158 views
cooking, recipes, so cool, eat me
So let's make these recipes a regular thing again, and maybe get a better name for them.
 
PS: Comrade Gato and I kissed and made up, don't worry.
 
Anyway, here's a simple pasta dish that is delicious and, I want to say, relatively healthy?  It can be served as a main course or as a side dish with a variety of meals.  I mean doesn't that title alone sound delectable?
 
Pasta with Sautéed Garlic and Almonds
 
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Ingredients
  • 1 lb pasta, any shape (I think penne works well for this)
  • 2 cloves minced garlic (two big spoonfuls, if you're using pre-minced garlic like me)
  • 1/4 cup sliced or slivered almonds
  • 1/4 medium-sized onion
  • 1/4 cup parmesan cheese
  • 1/2 stick butter
  • Seasonings to taste (I recommend Italian seasoning and oregano)
 
Pro tip: the almonds should be the only "unusual" ingredient here.  I recommend always having onions, garlic, butter, and parmesan in any well-stocked kitchen.  They are ubiquitous and useful in a myriad of dishes.
 
 
Preparation
 
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Dice the onion (and mince the garlic, if you're using whole cloves).  Melt a tablespoon of butter in a small pan and sauté the almonds, garlic, and onions.  Sauté until the almonds start to brown a bit, then lower the heat. 
 
Concurrently, boil the pasta in a few quarts of water for about ten minutes, or to desired softness (I like it al dente).  Drain the pasta, and then mix in the remaining butter until butter is melted and pasta is coated. 
 
Mix the parmesan in with the sautéed garlic, onions, and almonds and let it melt.  Then, mix all in with the pasta.
 
Then serve...and.......enjoy.....................
 
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Cripes, wasn't that easy and delicious?  If you're having it as a main course, I recommend pairing it with a nice side salad and a tall iced tea.  The dish is vegetarian, too - though not vegan.  If you wanted to make a vegan version, you could use a butter substitute that doesn't feature dairy.  One of these days I'll post a meat dish for youse guys again, though I think Shane made things meaty enough for a while?
 
See you next time, sailors~
 





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Faces To The Names

In relative order of meeting and/or encountering them. There are definitely some missing but I'm bad with usernames. PM me if you've met me at a BrickFair or something but aren't on this list.

1989: ActionMasterBumblebee
1995: Cronua
2002: Antonapoulos
2006: Bionicle Rex, Kopaka's Ice Engineering, Kaiapu, Spoony Bard, Black Six, InnerRayg, ChocolateFrogs
2008: Swiftone, LehvakLah, Makaru, Deevee, Magpi, Kohaku, Roa McToa, speaknspell, Nikira, Twingding, krazyrapdude
2009: Janus, Friar Tuck, Senjo, Hahli Husky, Emzee, Alsru: Toa of Honor, Spink, Disky
2010: Nukaya, ToM Dracone, Arpy, Sisen, xccj, Nuju Metru, Primus, Vezok's Friend, Lloyd: White Wolf, Stubbed Toa, Waffles, dablackcat
2011: Brave Dragon, Brickeens, Toa Lhikan Hordika, and many more at BrickFair '11 who I do not remember!
2012: Tufi Piyufi, Takuma Nuva, Avohkah Tamer, and many more at BrickFair '12 who I do not remember!
2013: !!JOHN CENA!!, Ryuujin, Der Xaeger, probably more at BrickFair '13 that I don't remember

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