Regensblog

I’m a sucker for any combo of beans and rice. I think this is my favorite, though, because finding appropriate seasonings in Germany (blackening spice? good quality pepper sauce?) can be difficult, so we don’t get to enjoy these flavors that often.

475 ml Water
185 g cooked rice
450 g spicy sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 clove chopped garlic
2 (15 oz.) cans canned kidney beans, drained
1 (16 oz.) can whole peeled tomatoes, chopped
2 tsp blackening spice
0.8 g dried oregano
1 tsp pepper sauce
salt to taste
1 g pepper
3/4 C chicken broth bullion

1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; sauté until tender. Pour in beans and
tomatoes with juice. Season with oregano, salt an dpepper. Simmer uncovered for 20 minutes. Serve over rice. Season with hot pepper sauce if you like.
Prep Time. approx. 10 minutes. Cook Time: approx. 30 minutes.
Ready in: approx. 40 minutes. Makes 8 servings.

2 T vegetable or wok oil
1 c snow peas, halved on a diagonal
1 red bell pepper, seeded and chopped
1/2 lb assorted mushrooms, coarsely chopped
4 scallions, thinly sliced
2 c fresh bean sprouts
2 inches fresh ginger, minced or grated
4 cloves garlic, minced
1 lb lo mein noodles or thin spaghetti, cooked
1/2 c soy sauce
1 T sesame oil, several drops

Heat a work-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, imediately add the snow peas, pepper, mushrooms, scalliions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine.
Add the soy sauce and toss the ingredients to coat evenly with sauce.
Transfer to lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
Cook’s Notes: Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market. Cook shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.

recipe source: Bend It Like Beckham

1/4 C vegetable oil
1 large onion, peeled and cut into small peices
Large bunch of fresh coriander (cilantro), separated into stalks and leaves and roughly chopped
Small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 can of diced tomatoes
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 teaspoon cumin seeds
2 teaspoons tumeric
1 teaspoon salt
2 teaspoons garam masala

Heat vegetable oil in a large saucepan. Add the chopped onion and on etablespoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chilis (according to taste). Stir tomatoes into onion mixture.
Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture
doesn’t stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam Masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.