Quoting Dave Drum to Jim Weller <=-

Radish leaves are an often overlooked edible; they're quite good if they're not too old and coarse.

allowed my radishes to "go to seed".
The vines and the seed pods are very edible - with the immature seed
pods tasting much like the root bulbs. I now plan to let some of my radishes set seed pods ..... because whilst I can buy radishes w/leaves attached I have never seen the greens w/seed pods anywhere, even at farmer's markets.

Do you have any Pakistani or Punjabi grocers near you? Ask them for
"moongre". The chopped up pods are really nice in potato curries.


Cheers

Jim


... Climate Change don't care if you believe in it or not.

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JIM WELLER wrote to DAVE DRUM <=-

Radish leaves are an often overlooked edible; they're quite good if they're not too old and coarse.

allowed my radishes to "go to seed".
The vines and the seed pods are very edible - with the immature seed
pods tasting much like the root bulbs. I now plan to let some of my radishes set seed pods ..... because whilst I can buy radishes w/leaves attached I have never seen the greens w/seed pods anywhere, even at farmer's markets.

Do you have any Pakistani or Punjabi grocers near you? Ask them for "moongre". The chopped up pods are really nice in potato curries.

The nearest Indian/Paki grocer is 60 miles to my north. We have a fair
amount of residents from the sub-continent and two Indian restaurants
that offer dishes of Pakistan origin .... but no grocers. And the
"ethnic" aisles at our food stores are stocked more for Kosher,
Chinese, and Mexican selections.

I've had potato curry from two different venues - and was underwhelmed
by both.

In looking up moongre and looking at the pixtures I found that my radish
seed pods are that same thing. I also got a pointer to a recipe I will
make when fresh radish pods are in season.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rice Pilaf w/Raisins & Veggies
Categories: Poultry, Rice, Fruits, Vegetables, Curry
Yield: 6 Servings

3 c Chicken broth
+=OR=+
1 tb (generous) Minor's/GFS
- Chicken Base
+=IN=+
2 c Boiling water
2 tb Olive oil
1 c (volume) radish seed pods
1/2 lg Onion; diced
4 Scallions; white & green
- separated, sliced
3 cl Garlic; minced
1 ts Rani mild curry powder
1/2 ts Salt
1 1/2 c Uncooked white rice
1/2 c Golden raisins (sultanas)

Bring chicken broth to boil in a saucepan over
medium-high heat; continue simmering while preparing
remaining ingredients.

Heat olive oil in a large skillet over medium heat. Cook
and stir radish pods, onion, green onion white portions,
garlic, curry powder, and salt in the hot oil until
vegetables are tender, about 5 minutes. Transfer
vegetables to a bowl.

Cook and stir rice in the same skillet until lightly
toasted, about 3 minutes.

Stir toasted rice into boiling chicken broth. Reduce
heat to medium-low; continue simmering until rice is
tender and broth is absorbed, about 15 minutes.

Remove rice from heat and stir in raisins, green onion
tops, and radish pod mixture until well blended.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... "Curiosity has never let me down." -- Brian Grazer
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Quoting Dave Drum to Jim Weller <=-

Do you have any Pakistani or Punjabi grocers near you?

The nearest Indian/Paki grocer is 60 miles to my north.

That's not far to go for a semiannual stock up on non-perishables
like Basmati rice, pulses and spices. And may be some frozen mutton.
If you ever come across Hilsa, try it. It is Bangladesh's national
fish and very tasty. It's in the shad and alewife tribe of the
herring family. The flesh is quite oily and very flavourful, but
subtle and sweet tasting compared to herring, with a soft texture
and a great mouth feel. It is also very bony with numerous small
fine bones so one must pay close attention while eating it.

And the "ethnic" aisles at our food stores are stocked more
for Kosher, Chinese, and Mexican selections.

Mine tend to lean to Halal, Chinese, and Indian with a dearth of
Tex-Mex and Mexican other than Old El Paso taco kits and Pace Salsa.
But that speaks to the different mix of immigrants in our two
cities. Yellowknife has only a small handful of Hispanics and
Latinos. (They can all fit into a single basement rec room for a New
Year's Eve party.)

I've had potato curry from two different venues - and was underwhelmed
by both.

Try making a creamy mild curry of potatoes, cauliflower and green
peas with a little meat, poultry or even fish added. They are usually lacto-vegetarian in the homeland but animal protein improves them,
especially ham!

Another spicy meat and potato dish, entirely different ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carne Con Papas / Meat and Potatoes Stew
Categories: Caribbean, Latin Amer, Beef, stews
Yield: 6 Servings

2 lg Onions; chopped
8 Garlic cloves; minced
2 Green capsicums; chopped
3 Tomatoes; chopped
1/4 c Olive oil
1 tb Oregano
1/2 tb Cumin
2 1/2 lb Beef top round; in 1" cubes
1 tb Green olive juice;
-liquid from jar
8 Olives, stuffed
1/4 c Sultanas
4 lg Potatoes; in cubes
1 ts Salt
8 oz Tomato sauce

Saute onions and green capsicums till caramelized. Add garlic.
Saute 30 seconds. Add rest of ingredients except potatoes and cook
5 minutes. Add potatoes. Add water to cover all ingredients and
bring to a boil. Instantly lower heat. Cover pot. Simmer on low 1
hour. Serve over bed of white rice.

From: www.mayraldole.com
Snagged by: Kevin JCJD Symons

I would cook the beef an hour and q half; everything else about 20
minutes max. - JW

MMMMM

Cheers

Jim


... Anchovies = sea bacon

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JIM WELLER wrote to DAVE DRUM <=-

Do you have any Pakistani or Punjabi grocers near you?

The nearest Indian/Paki grocer is 60 miles to my north.

That's not far to go for a semiannual stock up on non-perishables
like Basmati rice, pulses and spices. And may be some frozen mutton.
If you ever come across Hilsa, try it. It is Bangladesh's national
fish and very tasty. It's in the shad and alewife tribe of the
herring family. The flesh is quite oily and very flavourful, but
subtle and sweet tasting compared to herring, with a soft texture
and a great mouth feel. It is also very bony with numerous small
fine bones so one must pay close attention while eating it.

Basmati rice is my more-or-less staple rice. I buy it in 10kg packages
at my GFS outlet. Lentils I can get (green and yellow anyway) in many
of my stupormarkups right next to the Great Northern beans, limas, red
beans, pinto beans and split peas. Asafoetida powder, fenugreek, cumin, turmeric, etc. are all easily available. Mutton is available at both
Humphrey's Market and Magro Meats -- but I druther have lamb or even
hogget. Hilsa looks an awful lot like its cousin - freshwater shad which
I can net in abundance from my local lake .... if I have any cats to
feed. I don't care for them at all. Although they do make good garden fertiliser.

And the "ethnic" aisles at our food stores are stocked more
for Kosher, Chinese, and Mexican selections.

Mine tend to lean to Halal, Chinese, and Indian with a dearth of
Tex-Mex and Mexican other than Old El Paso taco kits and Pace Salsa.
But that speaks to the different mix of immigrants in our two
cities. Yellowknife has only a small handful of Hispanics and
Latinos. (They can all fit into a single basement rec room for a New Year's Eve party.)

I do see some middle Eastern/Asian stuff interspersed - and often labelled
as "Persian" or Kohinoor, Shezan or Maggi.

I've had potato curry from two different venues - and was underwhelmed
by both.

Try making a creamy mild curry of potatoes, cauliflower and green
peas with a little meat, poultry or even fish added. They are usually lacto-vegetarian in the homeland but animal protein improves them, especially ham!

Vegetarian mains are like kisses - improved by a bit of tongue.

Another spicy meat and potato dish, entirely different ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carne Con Papas / Meat and Potatoes Stew
Categories: Caribbean, Latin Amer, Beef, stews
Yield: 6 Servings

2 lg Onions; chopped
8 Garlic cloves; minced
2 Green capsicums; chopped
3 Tomatoes; chopped
1/4 c Olive oil
1 tb Oregano
1/2 tb Cumin
2 1/2 lb Beef top round; in 1" cubes
1 tb Green olive juice;
-liquid from jar
8 Olives, stuffed
1/4 c Sultanas

????????

That doesn't make sense to my mental taster. White raisins? WTF?!?!?

4 lg Potatoes; in cubes
1 ts Salt

I'd approach this with extreme caution as the liquid from the olives is
going to be *very* salty.

8 oz Tomato sauce

Other than those quibbles it looks quite nice.

Here's one I do from time to time

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carne Guisada Con Papas (Meat & Potatoes)
Categories: Beef, Vegetables, Potatoes
Yield: 4 Servings

3 lb Round steak; 1/2" thick
8 oz Can tomato sauce
8 lg Green chilies; roasted,
- peeled, seeded, mashed
1/2 ts Ground pepper
1 lg Clove garlic; smashed
2 lb Potatoes
1 1/2 ts Salt
1/2 ts Ground cumin
Water

Cut round steak into cubes and brown in shortening in
heavy skillet or Dutch oven. Peel and cube potatoes
(approximately in 1/2" cubes). Once meat is slightly
browned add potatoes and continue to brown. Add
chilies, tomato sauce, salt, pepper, cumin powder
and garlic.

Add approximately ONE cup of water and simmer until
meat and potatoes are tender. Potatoes will thicken
the sauce.

Uncle Dirty Dave's Kitchen

MMMMM

... "Canned mackerel: It's a giant sardine and it's real gross." -- Neekha

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Quoting Dave Drum to Jim Weller <=-

Basmati rice [...]in 10 kg packages at my GFS outlet.
Lentils I can get [...]
Asafoetida powder, fenugreek [and] lamb

Then I guess you're well covered locally.

Hilsa looks an awful lot like its cousin - freshwater shad
which I can net in abundance from my local lake .... if I have any cats
to feed. I don't care for them at all. Although they do make good
garden fertiliser.

If you're talking about the nasty gizzard shad, yeah, they are in
the same fish family but there's no comparison in taste. They are
only good for bait, cat food or compost. But hilsa is one of the
most sought after fish in south Asia and Burma, fished to the brink
of extinction actually. My store hasn't carried it in over a decade
as a result.

I do see some middle Eastern/Asian stuff interspersed - and often
labelled as "Persian"

Because some of your dumber fellow Americans freak out on the word
Iranian but not Persian [g]

By the way Iran has the very best extra long grain basmati rice in the
world. It's pretty scarce and expensive though as there's just not
enough to go around. I tasted it once and was amazed that a plain
starchy food could taste so good with nothing added but a little
salt.

Kohinoor

An Indian brand name

DD Shezan

A Pakistani brand name

or Maggi.

Once a Swiss based company that went international, now a Nestle
subsidiary selling all kinds of stuff everywhere.

Title: Carne Con Papas / Meat and Potatoes Stew
Categories: Caribbean, Latin Amer
8 Olives, stuffed
1/4 c Sultanas

????????

A common combination in many savory dishes in Latin American from
Cuba to Chile. And initially weird tasting but actually good. Think
picadillo or empanadas. Either white or dark raisins work.

"Canned mackerel: It's a giant sardine and it's real gross." --
Neekha

Yeah, she said that and it still makes me smile. She also defined
marshmallows as a kind of candy you take into the bush and set on
fire.

Cheers

Jim

... Ornch Habbies. Don touch. Too hut! - Neekha

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JIM WELLER wrote to DAVE DRUM <=-

Basmati rice [...]in 10 kg packages at my GFS outlet.
Lentils I can get [...]
Asafoetida powder, fenugreek [and] lamb

Then I guess you're well covered locally.

As covered as I need to be anyway. Bv)=

Hilsa looks an awful lot like its cousin - freshwater shad
which I can net in abundance from my local lake .... if I have any cats
to feed. I don't care for them at all. Although they do make good
garden fertiliser.

If you're talking about the nasty gizzard shad, yeah, they are in
the same fish family but there's no comparison in taste. They are
only good for bait, cat food or compost. But hilsa is one of the
most sought after fish in south Asia and Burma, fished to the brink
of extinction actually. My store hasn't carried it in over a decade
as a result.

I dunno what the exact nomenclature is of my local trash fish. I do know
they are very bony, not very tasty and do help the sweet corn to grow -
as my history books promised in second grade.

I do see some middle Eastern/Asian stuff interspersed - and often
labelled as "Persian"

Because some of your dumber fellow Americans freak out on the word
Iranian but not Persian [g]

Xenophobes and rednecks (in the current version) all. We had a convenience store open on a main street that had on its signage "Halal Food". The
business languished until the owners covered the Halal part of their
signage with something different.

I have a *permanent* sign in my front yard that says in Spanish, some
Arabic script and American "No matter where you are from, we're glad
you're our neighbor." I bought it from the local Roman Catholic Diocesan
Center after seeing one in another front yard and asking the homeowner
where I could get one.

It's been uprooted more than once. And one time my neighbour, Minnie,
saw someone about to tamper with the sign and told the miscreant "You
leave that alone or I'll call the cops." Minnie owns a popular nail
salon and is one of the "Boat People" who immigrated here after the
Vietnam mistake.

By the way Iran has the very best extra long grain basmati rice in the world. It's pretty scarce and expensive though as there's just not
enough to go around. I tasted it once and was amazed that a plain
starchy food could taste so good with nothing added but a little
salt.

My Basmati comes from India or Pakistan - the bag is long gone with its
label. I've also used Texmati rice - which Rice Select would like you
to believe is American Basmati. It's not. No cigar guys - When cooked,
this rice is not as aromatic as basmati rice, but is more flavorful and aromatic than other long-grain rice from the U.S.

Kohinoor

An Indian brand name

DD Shezan

A Pakistani brand name

or Maggi.

Once a Swiss based company that went international, now a Nestle subsidiary selling all kinds of stuff everywhere.

Maggi is especially big in Australia and South-East Asia

Title: Carne Con Papas / Meat and Potatoes Stew
Categories: Caribbean, Latin Amer
8 Olives, stuffed
1/4 c Sultanas

????????

A common combination in many savory dishes in Latin American from
Cuba to Chile. And initially weird tasting but actually good. Think picadillo or empanadas. Either white or dark raisins work.

"Canned mackerel: It's a giant sardine and it's real gross." --
Neekha

Yeah, she said that and it still makes me smile. She also defined marshmallows as a kind of candy you take into the bush and set on
fire.

I have that in a tagline as well. And several other Neekha-isms.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fresh Mushroom Rice Pilaf
Categories: Rice, Mushrooms, Vegetables, Herbs
Yield: 4 servings

2 ts Butter
8 oz Sliced fresh mushrooms
1/4 c Chopped green pepper
2 tb Chopped onion
1 1/3 c Water
+=MIXED WITH=+
1 tb GFS/Minor's Soup Base
2/3 c Basmati rice
1/8 ts (ea) salt & pepper
Garlic granules

Heat water in a sauce pan and add the soup base (beef
or chicken depending on other dishes in the meal).
Set aside until needed.

Melt butter in a saucepan over medium heat; cook and
stir mushrooms, bell pepper, and onion until tender,
about 5 minutes. Stir in broth, rice, salt, garlic
powder, and black pepper. Bring to a boil; reduce heat
to medium-low, cover, and simmer until liquid is
absorbed and rice is tender, 14 to 16 minutes.

Uncle Dirty Dave's Kitchen

MMMMM

... "I have responsibilities; so many people rely on me for fun." - Neekha

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* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)