A really tasty site - with a pinch of spice

I have nothing today (actually too much of just about everything - even recipes - except for time! LoL

I just wanted to share with you all one of my favorite video cooking sites.

It is called Show Me the Curry . For some really good Indaian recipes with the occasional American or even Mexican or TexMex twist, you gotta go there! It will be your fist *and* last stop! Hetal and Anuja really do "Add a Pinch of Spice to Your Life"!

-Amylea

Spiced Kidney Beans

For this recipe, I use my Presto Pressure Canner but you can cook them in a regular pot, just check them frequently for doneness and add more water when needed.

Ingredients:

2lb Kidney Beans (soaked - see below for soaking instructions)
Enough Water to cover the saoked and rinsed Beans
1/8-1/4C. Braggs Liquid Amino (though I am against doing so, you may use tamari or soy sauce if you must)
2rounded Tblsp. Garam Masala Spice (buy at your local asian or indian market)
2Tblsp. Salt
1Tblsp. Red Chili Powder
2whole Green Cardamoms (pick some up while you are getting your Garam Masala)
1whole Black Cardamom
1large Bay Leaf

1. Place all ingredients into the Pressure Canner or pot.
2. Seal if using Pessure Canner
3. Turn burner on to high temp.
4. Turn burner down (off if electric) when pressure reaches 15 pounds*
5. Maintain 15 pounds of pressure for 1-3 minutes* (see why I say you can turn the burner completely off? It takes 1-3 min. for it to start going down if you had the burner on high heat.)
6. Allow pressure to drop naturally and remove lid only when pressure reaches zero(0) and all indicators are down.*
7. *The PURPLE steps do not apply if you are using a non-pressurised, traditional pot. - "just check (the beans) frequently for doneness and add more water when needed."

These are so yummy and are a perfect side dish to pretty much EVERYTHING. Serves *as a side* a family of 5 with BF Mom for 1 week.

Okey Carob-Mocha Frappe

This is a yummy treat and you could throw a few cubes of frozen milk in plaace of some of the liquid milk to make it a little slushey, too.

3 1/2c. Milk (whole or almond are recomended by - me but use what you like!)
1/4c. Agave Syrup or Honey
2rounded Tblsp. Cocoa Powder
2rounded Tblsp. Instant Coffee
1rounded Tblsp. Carob Powder

Place all ingredients in blender and blend on high.
Turn off blender before it over flows. (Mine suurpasses the 6c. mark pretty quickly!)
Serve in Chilled glasses.

Number of servings depends on how big your cup is! For me venti is tall! LoL

Papapio Pan - or Chicken, Potato and Green Beans Bake

0k It's late and I didn't write this one down. Here goes . . .

2lb. Chicken Thighs
1med. Onion
2lb. Potatoes
1 1/2lb. Green Beans
1/4c. Braggs Liquid Amino
Salt to taste
Pepper too
Braggs 24 Herb Sprinkle as well
Olive oil to coat pan

1. Pre-heat oven to 350 degree Fahrenheit.
2. Coat pan with Olive Oil (yup, start at the end). - I use 9x13x2
3. Place first 3 Ingredients in pan, in listed order.
4. Salt is best sprinkled directly on thighs (of the chicken!).
5. Add 5th ingredient. If absolutely necessary, this may be replaced by Soy sauce or Tamari - please don't need to do this!
6. Sprinkle Braggs Sprinkle or herbs of your choice on last.
7. Cover with aluminum foil or lid if one is available for the recipient being used.
8. Bake for 1 1/2 hours.
9. Remove from oven.
10. Cool for 5-10 minutes.
11. Serve.
12. Let the compliments roll in!
13. ENJOY!

Guaca-yo Bleu Summer Dip

This is a great general dip . . . dip chips in it, dip veggies in it, dip home fries in it, my 2 yo. prefers to dip her fingers in it. I personally like to dip my summer in it!

You will need:

1med. Avocado
1med. Tomato
1/8c. diced Onion
1pint Plain Yoghurt
1/2 to 2/3c. Bleu Cheese
1Tbsp. Olive Oil
2tsp. Red Chili Powder
Salt to taste

1. Puree orange ingredients (first 3) in food processor.
2. Pour into med. mixing bowl.
3. Stir in remaining (green) ingredients.
4. Mix thouroughly.
5. Dip your favorite summertime dippable into the mixture.
6. ENJOY!