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1mks  (Level: 219.5 - Posts: 5925)
Tue, 1st Apr '08 1:45 PM


Carrot and Cardamom Mash
4 large carrots
2 medium potatoes
3 pods cardamom
1/2 milk
butter (use as much as you normally would when mashing potatoes)
salt and pepper to taste
Peel the carrots and potatoes and cut into pieces. Place carrots in water (enough for both carrots AND potatoes) and cook them approximately 10-15 minutes before adding potatoes. (carrots do not cook as fast as the potatoes) Cook both until well done and soft.
Crush the cardamom pods and combine with the milk in a small pan. Gently simmer for about 15 minutes to allow the flavors to infuse.
Drain the carrots and potatoes (saving some of the cooking liquid)
Strain the cardamom seeds from the milk.
Mash the carrots and potatoes with the butter and cardamom flavored milk. If it needs a little more liquid, add some of the reserved cooking liquid. Add salt and pepper to taste.
Okay, I know this sounds a little strange but I promise it is very good and quite different. I wouldn't try to add ground cardamom, I don't think you would get the same taste. Enjoy!

Rnmorg  (Level: 128.2 - Posts: 689)
Tue, 1st Apr '08 8:55 PM

Hmmm I definitely want to try this. The addition of the potatoes sounds like it would make it quite hearty!

1mks  (Level: 219.5 - Posts: 5925)
Fri, 4th Apr '08 5:42 PM

Capellini With Shrimp and Creamy Tomato Sauce
3 T olive oil
1 lb. peeled large shrimp
3 cloves garlic, pressed
1/4 t dried oregano
1/2 cup sweet vermouth (red label)
1 (14 to 15 oz) can diced tomatoes
3/4 cup heavy cream
1/2 t fresh lemon juice
1/2 lb. angel hair pasta
Heat oil in a skillet over med. high heat until it shimmer, cook shrimp and garlic with oregan, 1/2 t. salt and 1/4 t. pepper turning once until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
Cook your pasta as usual and serve. Very easy and really good.

Bigbird  (Level: 249.1 - Posts: 3337)
Sun, 6th Apr '08 7:29 AM

This is a fabulous soup recipe. I've altered the original, which comes from Williams Sonoma "Soup for Supper". It's a no-fail vegetarian version, and it's on the computer because everytime I make it, someone asks for the recipe.

Indian Red Lentil Soup

1½ cups red lentils
3T unsalted butter – I use less. Just whatever gets the job done.
1 large onion, chopped
2T ground coriander
2t ground cumin
2t peeled & grated fresh ginger
½ t ground turmeric
pinch of cayenne pepper
6 Cups vegetable stock
1 can (15 oz. size or 28 oz size) tomatoes – recipe calls for fresh peeled, seeded & diced.
I use Redpack plum tomatoes in puree, and break them up with my fingers. Keep going till it looks like there are enough bits.
2T lemon juice
salt & pepper – depending on the vegetable stock, you may not need these

Wash and drain lentils, picking out & discarding any bad ones. In the soup pot, melt the butter and sauté onions, stirring occasionally until tender and translucent. Add the coriander, cumin, ginger, turmeric and cayenne; stir and cook a couple of minutes. Add the lentils; then add the stock. Bring to a boil, reduce the heat to low, cover partially and simmer until the lentils are tender. Generally takes about half an hour.

If you insist on smooth soup, this is now the time to puree it. I like it just the way it is. Now add the tomatoes and lemon juice and season if needed.

1mks  (Level: 219.5 - Posts: 5925)
Sun, 6th Apr '08 2:09 PM

Oh, that sounds fabulous! Thanks for sharing. M

1mks  (Level: 219.5 - Posts: 5925)
Mon, 7th Apr '08 12:28 PM

Butterscotch-Apple Cake
adapted from Taste of the South

1 cup vegetable oil 2 cups sugar
2 eggs 2 cups all-purpose flour
1 teaspoon baking soda 1-1/2 teaspoons baking powder
1 teaspoon salt 1 teaspoon ground cinnamon
1 teaspoon vanilla extract 3 cups finely chopped, peeled apples
1 cup chopped pecans 1 cup butterscotch morsels
Garnish: caramel sauce (ice cream topping) and whipped cream

Preheat oven to 350 degrees

In a large mixing bowl, mix together oil and sugar. Add eggs, one at a time, beating after each addition. Add flour, baking soda, baking powder, salt and cinnamon; beat well. Stir in vanilla, apples and pecans. (Mixture will be thick).

Spread mixture evenly in a greased 9 x 13 -inch baking pan. Sprinkle butterscotch chips over top. Bake for 55 minutes.

Cool completely in pan. Garnish with caramel sauce and whipped cream.

Bushyfox  (Level: 174.4 - Posts: 2403)
Mon, 21st Apr '08 10:17 PM

I have a passion for cardamom, either ground or whole pods. I keep trying to find new ways I can get away with using it...the fragrances is heavenly.

Thanks for the recipe with carrots...I must try it!

Zeedee  (Level: 234.3 - Posts: 1088)
Wed, 2nd Jul '08 6:51 AM

I love cardamom, too. In Saudi Arabia, the coffee has more cardamom flavor than coffee flavor. They also steep cardamom seeds in hot milk and add sugar. A Saudi woman told me that's a child's drink -- they give it to their children as we might use cocoa. If I have hot milk before bed, that's how I prepare it. Mmmmm. I might have to have a cup now.

Summertime  (Level: 115.0 - Posts: 1122)
Tue, 29th Jul '08 12:24 PM

Cardamom...gotta' love it! The flavor is the primary reason I drink Chai tea!

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