Monday, February 20, 2012
Learn How to Make Kenyan Vegetable Curry Recipe
Eating low fat recipes should not mean depriving yourself. It is possible to enjoy delicious food without sacrificing flavor. You can lower the fat in existing recipes by switching regular cheese for low fat cheese or whole milk for skim milk, or you can follow low fat recipes.
This applies to appetizers as well as entrees and if you are hosting a party or buffet you can make low fat appetizers without anybody guessing, because they will taste so good! Here are some good ideas for healthy and easy Kenya Vegetable Curry recipe:
The Kenya region is blessed with a sunny climate that produces excellent vegetables and fruit the whole year through. Whether you like to eat your vegetables as a side dish, or as a main course, here you'll find a vegetable recipe for you.
Long Time ago creativity has made wonders with vegetable recipes based on succulent eggplants, cucumbers, cauliflower, pears, zuchini, tomatoes, sweet onions, peppers, pumpkin flowers, fava beans, sweet potatoes, olives, wild mushrooms... the list is endless.
Learn how to make Kenyan Vegetable Curry Recipe. There are many vegetable recipes in Kenya but nothing beats this recipe. In this site we will guide you if you want to learn how to make it.
INGREDIENTS TO MAKE VEGETABLE CURRY
*2 large onions, finely chopped
*2 tblsp. oil
*1 tsp. cumin seeds
*1 tsp. mustard seeds (the black kind, if possible)
*8 medium potatoes, quartered
*1 and 1/2 tsp. fresh ginger, crushed
*1 large garlic clove, minced and crushed
*1 tblsp. ground cumin
*1 tblsp. whole coriander, crushed
*2 chili peppers or 1 tsp. cayenne pepper
*1/2 tsp. turmeric
*1 tsp. salt
*4 cinnamon sticks
*6 cloves
*4 oz. tomato paste
*1/2 lb. green beans
*1/2 of a small Cauliflower
*1 medium Eggplant
*1/2 lb. fresh green peas, shelled, or 1 small package of frozen green peas
1. bunch of fresh leafy greens (kale, spinach, collards, etc.), or 1 small package of frozen greens
*1/2 cup dry Chickpeas, cooked (optional)
DIRECTIONS TO MAKE VEGETABLE CURRY
Pre-heat oven to 350 degrees. In a large, heavy skillet or pot, brown the onions in moderately hot oil along with the cumin seeds and mustard seeds. Add the Potato pieces (peeling is optional), and stir to coat each piece with the spices.
Now add the remaining spices and continue to stir for several minutes. Thin the tomato paste with about 2/3 cup of water. Stir into the pot.
Add vegetables, one at a time, cooking for a minute or so between each addition, and put in the cooked Chickpeas last.
If your pot is not oven proof, transfer mixture to one that is. Cover with a lid or seal with foil and bake for about 45 minutes, checking after the first 20 minutes.
The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking. Serve over rice or with Indian bread.
Kenyan vegetarian Curry recipe is often simplicity itself: It focuses on bringing out the purest natural flavors of the ingredient itself without a lot of handling. That's why if you prepare it with second-rate produce you can be disappointed. Use natural fresh fruit and vegetables and you'll be happily surprised.
Twinomugisha Charles is a writer who enjoys sharing his knowledge on various topics about Uganda, Rwanda, Kenya and Tanzania. More of his articles can be found at How to Make Kenya Veggie Recipes and at Kenya Vegetable Curry Recipe Cooking Guide
3 Non Traditional Ways to Prepare Your Holiday Turkey
Deep-Fryed Turkey
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill
over.
***** Side Note *****
How to determine the amount of oil you need:
The easiest way I've found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow draining, patting dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry thoroughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill over’s.
***** End Side Note *****
Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.
Finish draining turkey on the prepared platter.
Grilled Whole Turkey
12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika
Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.
Smoked Turkey
1 turkey 8 to 22 lbs., fresh or completely thawed
Sweet Pickle Brine (recipe to follow)
Maple syrup
Sweet Pickle Brine:
1 gal. water
2 1/2 cups salt, rock, pickling or canning salts are recommended
1/3 cup of light brown sugar
1 tablespoon Lquid garlic
1 oz. pickling spices
Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.
Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule,
8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.
Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.
The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.
Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.
Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.
Source: Free Articles
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill
over.
***** Side Note *****
How to determine the amount of oil you need:
The easiest way I've found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow draining, patting dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry thoroughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill over’s.
***** End Side Note *****
Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.
Finish draining turkey on the prepared platter.
Grilled Whole Turkey
12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika
Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.
Smoked Turkey
1 turkey 8 to 22 lbs., fresh or completely thawed
Sweet Pickle Brine (recipe to follow)
Maple syrup
Sweet Pickle Brine:
1 gal. water
2 1/2 cups salt, rock, pickling or canning salts are recommended
1/3 cup of light brown sugar
1 tablespoon Lquid garlic
1 oz. pickling spices
Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.
Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule,
8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.
Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.
The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.
Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.
Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.
Source: Free Articles
Do You Want To Know How to Cook and Eat Italian?
When it comes to talking about Italy, food is everything - sitting around a table after a long day working or at the beach, it is food that brings the family together. Discussions about life, family matters, Italian politics and the world as a whole are quite popular during meal times when extended families sit for hours.
Italians love sitting down to eat with their immediate family, the whole process is different than that in England. There may be family members sitting around a table, but it’s not the same experience. Meal times are a fairly relaxed affair in Italy; there is no urge to eat your meal down as quickly as possible, to rush off to do something else. The food is brought to the table at a relaxed pace and eaten slowly; afterwards, of course, the family talk follows.
In case of a big family gathering, the preparations start hours in advance of the arrival of the first guest and continue till much later, as the hosts usually prepare much more food than needed. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared, no one gets in the mood to enjoy. Children, however, are an exception to this rule posted at mexicanfoodsrecipes.com, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table.
Finally, when you do sit down for the meal, it is a very long, relaxed and drawn out process. Generally, Italians can sit down to a ten-course meal, eaten for over three hours pointed out by italianfood-recipes.com. There will be more courses if the family gathering is bigger, as everyone usually brings something with them to add to the table - a good traditional homemade Italian food. The courses are generally rather small and are usually served on large platters in the center of the table, within easy reach of everyone at rentbarcelonaapartment.co.uk/planning_europe_vacation.htm. If you are new to this experience; remember, not too get so full on the fist few courses that you regret not having space for another course further down the line.
There is never ever anything like a quiet Italian dinner table something is always going on! The older men sit at the head of the table discussing the old days, the women usually rush back and to from the kitchen with more trays of food, the younger generation, compete to be heard when all sit around the center of the table discussing the state of the world and the children do all that children normally do.
Even as the meal reaches it’s grand finale, most members stays around the table with conversations going on for hours, or maybe a game or two of scopa. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared at Chinese website chinesefoodsrecipes.com, no one gets in the mood to enjoy. Children, however, are an exception to this rule, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table. A traditional Italian card game – though a few people may saunter off to relax!
Source: Free Articles
Italians love sitting down to eat with their immediate family, the whole process is different than that in England. There may be family members sitting around a table, but it’s not the same experience. Meal times are a fairly relaxed affair in Italy; there is no urge to eat your meal down as quickly as possible, to rush off to do something else. The food is brought to the table at a relaxed pace and eaten slowly; afterwards, of course, the family talk follows.
In case of a big family gathering, the preparations start hours in advance of the arrival of the first guest and continue till much later, as the hosts usually prepare much more food than needed. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared, no one gets in the mood to enjoy. Children, however, are an exception to this rule posted at mexicanfoodsrecipes.com, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table.
Finally, when you do sit down for the meal, it is a very long, relaxed and drawn out process. Generally, Italians can sit down to a ten-course meal, eaten for over three hours pointed out by italianfood-recipes.com. There will be more courses if the family gathering is bigger, as everyone usually brings something with them to add to the table - a good traditional homemade Italian food. The courses are generally rather small and are usually served on large platters in the center of the table, within easy reach of everyone at rentbarcelonaapartment.co.uk/planning_europe_vacation.htm. If you are new to this experience; remember, not too get so full on the fist few courses that you regret not having space for another course further down the line.
There is never ever anything like a quiet Italian dinner table something is always going on! The older men sit at the head of the table discussing the old days, the women usually rush back and to from the kitchen with more trays of food, the younger generation, compete to be heard when all sit around the center of the table discussing the state of the world and the children do all that children normally do.
Even as the meal reaches it’s grand finale, most members stays around the table with conversations going on for hours, or maybe a game or two of scopa. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared at Chinese website chinesefoodsrecipes.com, no one gets in the mood to enjoy. Children, however, are an exception to this rule, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table. A traditional Italian card game – though a few people may saunter off to relax!
Source: Free Articles
Subscribe to:
Posts (Atom)