Pomegranate Soup: a Novel by Marsha Mehran
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Chinese Vegetarian Cooking
Measurement Conversions All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring cups and spoons are used throughout, and all cup and spoon measurements are level. We have used medium-sized (60 g, grade 3) eggs in all recipes. International Measures Volume Lengths Weights 1 teaspoon = 5 ml 6 mm = ¼ inch 30 g = 1 oz 1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = ½ inch 225 g = 8 oz 1 Australian tablespoon = 20 ml = 4 teaspoons 2.5 cm = 1 inch 500 g = 1 lb We have used international 15 ml tablespoon measures. If you are using an Australian 20 ml tablespoon, the difference will not be noticeable for most recipes. However, for flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified. Cup Equivalents ¼ cup = 60 ml = 2 fl oz 1 cup sugar, rock crystal = 125 g ½ cup = 125 ml = 4 fl oz 1 cup raw brown rice = 220 g 1 cup = 250 ml = 8 fl oz 1 cup fresh coriander leaves= 50 g 2 cups = 500 ml = 16 fl oz = 1 pint 1 cup beansprouts = 50 g 4 cups = 1 liter = 32 fl oz =1 quart 1 cup dried soy beans = 200 g 1 cup cornflour = 120 g Oven Temperature Guide When using convection ovens, the °C °F outside of the food cooks more quickly. Low 150 300 As a general rule, set the oven temperature Moderate 180 350 15°C to 20°C lower than the temperature Med. Hot 200 400 indicated in the recipe, or refer to your Hot 220 425 oven manual. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
Crown Pacific Fine Foods 2019 Specialty Foods
Crown Pacific Fine Foods 2019 Specialty Foods Specialty Foods | Bulk Foods | Food Service | Health & Beauty | Confections Crown Pacific Fine Foods Order by Phone, Fax or Email 8809 South 190th Street | Kent, WA 98031 P: (425) 251-8750 www.crownpacificfinefoods.com | www.cpff.net F: (425) 251-8802 | Toll-free fax: (888) 898-0525 CROWN PACIFIC FINE FOODS TERMS AND CONDITIONS Please carefully review our Terms and Conditions. By ordering SHIPPING from Crown Pacific Fine Foods (CPFF), you acknowledge For specific information about shipping charges for extreme and/or reviewing our most current Terms and Conditions. warm weather, please contact (425) 251‐8750. CREDIT POLICY DELIVERY Crown Pacific Fine Foods is happy to extend credit to our You must have someone available to receive and inspect customers with a completed, current and approved credit your order. If you do not have someone available to receive your application on file. In some instances if credit has been placed order on your scheduled delivery day, you may be subject to a on hold and/or revoked, you may be required to reapply for redelivery and/or restocking fee. credit. RETURNS & CREDITS ORDER POLICY Please inspect and count your order. No returns of any kind When placing an order, it is important to use our item number. without authorization from your sales representative. This will assure that you receive the items and brands that you want. MANUFACTURER PACK SIZE AND LABELING Crown Pacific Fine Foods makes every effort to validate To place an order please contact our Order Desk: manufacturer pack sizes as well as other items such as Phone: 425‐251‐8750 labeling and UPC’s. -
Better Health & Gardens Cookbook
Better Health and Gardens Healthy, Low-Cost and Delicious Recipes Developed by: Mary M. Flynn, PhD, RD, LDN Supervisor and Chief Research Dietitian, The Miriam Hospital Associate Professor of Medicine, Brown University 1 RECIPE BOOK TABLE OF CONTENTS o Pasta Recipes o Spinach, Beans, and Pasta (p. 4) o Peas, Mushrooms, and Pasta (p. 5) o Vegetable Lo Mein (p. 6) o Macaroni and Cheese with Vegetables (p. 7) o Baked Pasta with Chickpeas (p. 8) o Rice Recipes o Corn, Black Beans, and Tomato Fried Rice (p. 10) o Onions, Carrots and Green Beans Fried Rice (p. 11) o Corn and Peas Fried Rice (p. 12) o Broccoli and Peppers Fried Rice (p. 13) o Frittata with Onions, Peppers and Rice (p. 14) o Zucchini or Summer Squash with Tomato and Rice (p. 15) o Potato Recipes o Roasted Potatoes (p. 17) o Vegetable Stuffed Potatoes (p. 18) o Mashed Potato Dinner (p. 19) o Frittata with Broccoli and Potatoes (p. 20) o Soup and Sandwich Recipes o Vegetable and Bean Soup (p. 22) o Vegetable Soup (p. 23) o Lentil Soup (p. 24) o Black Bean, Kale and Barley Soup (p. 25) o Vegetarian Chili (p. 26) o Breakfast Burrito/ Huevos Rancheros (p. 27) o Vegetable and Salad Recipes o Black Bean, Corn and Tomato Salad (p. 29) o Three Bean Salad (p. 30) 2 PASTA RECIPES Pasta recipes are nutritious, easy to make and many people like them. Pasta can be easy to overeat, especially if it is white refined pasta, so try not to cook more pasta than you need for the meal. -
Guidance for Vegans
GUIDANCE FOR VEGANS The list contains Aldi own label products that are suitable for vegan diets. This list is based on products that do not contain ingredients derived or produced from animals. The products listed are therefore suitable for people who do not eat any meat, poultry, fish, shellfish, milk, milk products, eggs and honey. Controls are in place to minimise the risk of cross contamination with animal products. This information is to be used as a guide only; whilst every effort has been taken to complete the list accurately the products may be subject to subsequent changes in allergen information, recipe or supplier. Aldi do not accept liability for the consequences of such changes and advise customers to always check the ingredient list and allergen information on pack on all food and drink at the time of purchase to ensure the product is suitable for your dietary requirements. PRODUCT ALDI CODE BARCODE BRAND DESCRIPTION PACK SIZE CATEGORY Frozen Food 71732 25462951 Frasers Frozen Vegetable Haggis 454g Frozen Food 57929 25314557 Four Seasons Battered Onion Rings 670g Frozen Food 54522 25288667 Four Seasons Broccoli 1kg Frozen Food 47233 25401011 Four Seasons Broccoli And Cauliflower Florets 900g Frozen Food 62884 25330892 Four Seasons Broccoli Florets 1kg Frozen Food 74315 25436556 Four Seasons Brown Lentils With Tahini 500g Frozen Food 47233 25316100 Four Seasons Button Brussel Sprouts 1kg Frozen Food 61528 25349405 Four Seasons Chopped Basil 50g Frozen Food 61528 25349382 Four Seasons Chopped Chilli 50g Frozen Food 61528 25349412 -
KC Refrigerated Product List 10.1.19.Indd
Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock. -
Cuisinart Soup Maker Recipes
SOUP MAKER PLUS Recip e Ideas CONTENTS RECIPE IDEASRECIPE SOUPS Leek and Potato Soup with Chive Créme Fraîche 4 Parsnip and Apple Soup with Honey 5 Chestnut, Carrot and Lentil Soup 5 Sweet Potato and Red Pepper Soup 6 Sausage and Cannellini Bean Soup 6 Spiced Butternut Soup 7 Catalan Fish Soup 8 Pea and Ham Soup 9 Thai Chicken and Red Chilli Soup 9 Butternut Squash Soup with Chorizo 11 CURRIES Prawn Laksa Curry 12 Thai Green Chicken Curry 14 Courgette and Aubergine Curry 15 RISOTTOS AND PASTA Pea and Mint Risotto with Honey Glazed Ham 17 Pea and Goats Cheese Risotto 18 Mushroom Risotto 19 Spaghetti Arrabiata 21 Welcome to CHUTNEYS & JAMS CREATIVE Mixed Berry Jam 22 Spiced Apple Chutney 22 CUISINE. Rhubarb, Apricot and Ginger Chutney 23 Whether you are making chunky or smooth soups, jams, sauces for pasta, curries or tasty STOCK risottos you can complete every stage of your Quick Chicken Stock 24 recipe in the Cuisinart Soup Maker. Sauté, Quick Vegetable Stock 24 cook, stir, simmer and blend all in one machine without the need for extra pots and pans, and no messy transferring from pan to blender. SMOOTHIES Breakfast Smoothie 25 We have designed a few recipes to help you get started with your Soup Maker Plus. Cashew Nut Milk 25 For more recipe ideas: Visit www.cuisinart.co.uk or follow us on Facebook, Twitter and Instagram. 2 3 LEEK & POTATO SOUP WITH PARSNIP & APPLE SOUP CHIVE CRÉME FRAICHE WITH HONEY SOUPS INGREDIENTS METHOD INGREDIENTS METHOD n 500g Maris Piper Potatoes, peeled & diced 1. -
Iran's Traditional Foods
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by ZENODO Iran’s Traditional Foods: A Heritage Worth Renewing By Soroush Niknamian ention Persia (modern-day Iran) in everyday con- versation, and you will likely evoke immediate Mimages of Persia’s rich cultural heritage—ornate woven carpets or the elegant poetry of Rumi, for example. However, Iran also deserves to be known and celebrated for its rich and varied traditional cuisine. In the past, traditionally prepared items that featured raw milk and bone broth were commonplace in the animal-fat-rich Iranian diet. These included Lighvan, a semihard cheese made from raw sheep’s milk (or a combination of raw sheep’s and goat’s milk), and Ab-goosht, a peas- ant stew that translates literally as “meat water” because it relies on the core ingredients of lamb shanks and neck bones to create a broth abundant in minerals, gelatin and collagen. Nowadays, unfortunately, the Iranian diet is much more likely to highlight cheap (in the short term) food industry standards such as vegetable oils, margarine, soy and sodas. Iran also has succumbed to Western fears about animal fats. As a result of this ongoing “nutrition transition,” diet-related chronic diseases are on the rise and are a leading cause of mortality.1 36 Wise Traditions WINTER 2016 From the 800s AD onward, Persia was inter- pomegranates, quince, apricots, prunes and Avicenna nationally admired for its scientific and cultural dates; and distinctive herbs, spices and flavoring leadership. The influential eleventh-century agents such as mint, parsley, saffron, cinnamon observed Persian philosopher and scientist Avicenna and rosewater. -
Tasty Titles Popular Food Fiction Books
Tasty Titles Popular food fiction books The School of Essential Ingredients by Erica Bauermeister The lives of eight students gathers in Lillian's Restaurant every Monday night for cooking class. It soon becomes clear, however, that each one seeks a recipe for something beyond the kitchen. FIC BAUERMEISTER Chocolat by Joanne Harris Beautiful newcomer Vianne Rocher and her exquisite chocolate shop arrive and instantly begin to play havoc with Lenten vows. Each box of luscious bonbons comes with a free gift: Vianne's uncanny perception of its buyer's private discontents and a clever, caring cure for them. FIC HARRIS Bread Alone by Judith Hendricks Thirty-one-year-old Wynter Morrison is lost when her husband leaves her for another woman. Desperate for a change, she moves to Seattle, where she spends aimless hours at a local bakery sipping coffee and inhaling the sweet aromas of freshly-made bread. FIC HENDRICKS Like Water for Chocolate by Laura Esquivel The classic love story takes place on the De la Garza ranch, as the tyrannical owner, Mama Elena, chops onions at the kitchen table in her final days of pregnancy. While still in her mother's womb, her daughter to be weeps so violently she causes an early labor, and little Tita slips out amid the spices and fixings for noodle soup. FIC ESQUIVEL Delicious! by Ruth Reichl Working as a public relations hotline consultant for a once-prestigious culinary magazine, Billie Breslin unexpectedly enters a world of New York restaurateurs and artisanal purveyors while reading World War II letters exchanged between a plucky 12-year-old and James Beard. -
Kembali Kitchen
“As we serve the freshest produce, this is an indicative menu and content is subject to change without notice” HI-TEA RM 80nett per adult 1230 –1600pm (Sat, Sun & Special Days Only) Reservation Number: +607 268 6940 Reservation Email: [email protected] COLD SELECTION 3 types of CutFruits 3 types of Whole Fruits 2 types of Lettuce 2 types of Dressings 5 types of Condiments Potato Salad Fusilli Tossed Basil Pesto Thai Seafood Salad 3 types Individual Canapé Marinated Crab Meat with Orange Segment Watermelon & Feta Marinated Balsamic Smoked Salmon Mousse KERABU STATION 4 types of Kerabu 3 types of Ulam 3 types of Sambal (Cincalok, Sambal Belachan, Budu) Goods and Services are subject to 10% Service Charge and 6% GST. Prices stated are inclusive of Service Charge and GST. Other Terms & Conditions Apply. “As we serve the freshest produce, this is an indicative menu and content is subject to change without notice” ACTION STATION Rojak Buah Pineapple, Green Mango, Red Apple, Granny Smith Apple, Sengkuang, Cucumber, Dragon Fruit, Char Kuay, Groundnut, Shrimp Paste, etc SOUP OF THE DAY Sup Soto Ayam Lentil Soup GRILL STATION Otak -otak Mix Satay (Chicken, Lamb, Beef) Peanut Sauce, Lemang, Nasi Himpit, Serunding, Onion, Cucumber NOODLE Laksa Johor with Condiment Mee Rebus with Condiment MALAY STATION Nasi Puteh Sambal Udang Petai Ayam Masak Merah Kambing masak kurma Ikan Patin Masak Lemak Cili Api DoubleTree Signature Daging Rendang Tok Goods and Services are subject to 10% Service Charge and 6% GST. Prices stated are inclusive of Service Charge and GST. Other Terms & Conditions Apply. -
My European Recipe Book
My European Recipe Book Recipes collected by students and teachers during the COMENIUS-Project “Common Roots – Common Future” in the years 2010 - 2012 In the years 2010 – 2012 the following schools worked together in the COMENIUS-Project “COMMON ROOTS – COMMON FUTURE” - Heilig-Harthandelsinstituut Waregem, Belgium - SOU Ekzarh Antim I Kazanlak, Bulgaria - Urspringschule Schelklingen, Germany - Xantus Janos Kettannyelvu Idegenforgalmi Kozepiskola es Szakkepzo Iskola Budapest, Hungary - Fjölbrautaskolinn I Breidholti Reykjavik, Iceland - Sykkylven vidaregaaende skule Sykkylven, Norway - Wallace Hall Academy Thornhill, Scotland <a href="http://de.fotolia.com/id/24737519" title="" alt="">WoGi</a> - Fotolia.com © WoGi - Fotolia.com ~ 1 ~ During the project meetings in the participating countries the students and teachers were cooking typical meals from their country or region, they exchanged the recipes and we decided to put all these family recipes together to a recipe book. As the recipes are based on different measurements and temperature scales we have added conversion tables for your (and our) help. At the end of the recipe book you will find a vocabulary list with the most common ingredients for the recipes in the languages used in the countries involved in the project. For the order of recipes we decided to begin with starters and soups being followed by various main courses and desserts. Finally we have added a chapter about typical cookies and cakes. We learned during the project work, that making cookies yourself is not common in many of the countries involved in this project, but nevertheless many nice cookies recipes exist – we wanted to give them some space here and we hope that you will try out some of them! We have added a DVD which shows the making of some of the dishes during the meetings and also contains the recipes. -
Hearty New Mexican Soups and Stews January, 2013 Original January, 2020 Updated Table of Contents Introduction
Bernalillo County Extension January, 2013 Hearty New Mexican Soups and Stews January, 2013 Original January, 2020 Updated Table of Contents Introduction ........................................................ 1 Soup Safety .......................................................... 2 Freezing Soup ..................................................... 3 Thickening Soup ................................................. 4 Tips for Tasty Soups and Stew ........................... 5 Recipe for Soup or Sauce Mix (SOS)* ................ 6 Mushroom Soup* (using SOS Mix) ................... 7 Broccoli Cheese Soup* ....................................... 7 Veggie Stew* ........................................................ 8 New Mexico Green Chili Stew ............................. 9 Turkey Stew ........................................................ 10 Making Stock ...................................................... 11 Basic Chicken Stock ........................................... 12 Basic Beef Stock ................................................. 13 Chicken Tomatillo Soup .................................... 14 Potato Soup ........................................................ 15 Cream of Tomato Soup ...................................... 16 Split Pea Soup ..................................................... 17 Ham and Bean Soup ........................................... 18 Taco Soup ........................................................... 19 Ranch Style Stew ............................................... 20 Italian Vegetable