DOCSLIB.ORG

Libraries Internal Cookbook.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Libraries Internal Cookbook.Indd What's Cooking at the libraries Appetizers & Sides Grandma's Lumpia Filling (not including wrappers) Ingredients (makes about 50) 2 pounds of ground beef 1 clove of minced garlic (large) 1 minced onion (medium) 1 20-oz. package of frozen french style green beans 3 carrots, cut in very thin slices 1 can of bamboo shoots, cut in very thin slices 1/2 pound of fresh bean sprouts 1 can of garbonzo beans Salt to taste 3 tablespoons of soy sauce Directions Steam all together until vegetables are cooked. Drain exess liquid. Submitted by Ann Marie L. Davis Cucumber Chickpea Salad Ingredients (serves 8-10) 2 cans or 3 cups cooked chickpeas (rinse if canned) ½ small white onion, fi nely diced 2 large or 3 small cucumbers diced into 1/2 “ chunks ½ bunch cilantro leaves, coarsely chopped Juice of 1 large lemon ½ tsp apple cider vinegar ¼ cup olive oil Salt and pepper to taste ½ to 1 cup crumbled feta cheese (optional) Directions Combine cucumbers, onion, chickpeas, and cilantro in a large bowl. Whisk together lemon juice, apple cider vinegar, olive oil, salt, and pepper; pour over vegetables and toss. Chill for at least an hour to blend fl avors. Serve with feta cheese on the side. Submitted by Terri Fizer Balsamic Bruschetta Ingredients 8 roma (plum) tomatoes, diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 tablespoon balsamic vinegar 1 teaspoon olive oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 loaf French bread, toasted and sliced Directions In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices. Submitted by Karen Ferris Cruciferous Salad Ingredients Directions fl orets from one head of caulifl ower, chopped In a bowl, toss together the caulifl ower, broccoli, peas, red broccoli fl orets, also chopped onion, and dressing. 1 bag of frozen peas, thawed Just before serving, mix in two cups of shredded sharp 1 small-to-medium red onion, chopped cheddar cheese, and also if you are not actually trying to Your favorite coleslaw dressing—I use Marzetti Lite be very healthy, some crumbled crisp bacon or commercial bacon bits. 2 cups of shredded sharp cheddar cheese Baconbits (optional) Excellent for potlucks. Submitted by Sue Collins Black Bean and Corn Salsa Ingredients 1 (15 ounce) can yellow corn, drained 2 (15 ounce) cans black beans, drained and rinsed 1 (14.5 ounce) can petite diced tomatoes, drained 1 bunch fi nely chopped cilantro 4 green onions, fi nely sliced 1 red bell pepper, seeded and chopped 1/4 cup lime juice 1 avocado - peeled, pitted, and diced 2 tablespoons olive oil, or to taste Salt to taste Directions Stir the corn, black beans, tomatoes, cilantro, green onions, and bell pepper in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil and sprinkle with salt to serve. Submitted by Erica C. Jonak Simple Guac Ingredients Directions 2 Avocados Mash avocado with fork until creamy. Add in lime juice, cilantro, 2 Tsp Lime Juice red onions, jalapeño and salt. 2 Tbsp Cilantro Mix well. 1/4 Cup Red Onions 1/2 Jalepeno Double ingredients for every two additional avocados. 1/4 Tsp Kosher Salt Submitted by Tyler Osborne Roquefort Pear Salad Ingredients Directions 1 head leaf lettuce, torn into bite-size pieces In a skillet over medium heat, stir 1/4 cup of sugar together with 3 pears - peeled, cored and chopped the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed 5 ounces Roquefort cheese, crumbled paper. Allow to cool, and break into pieces. 1 avocado - peeled, pitted, and diced 1/2 cup thinly sliced green onions For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. 1/4 cup white sugar 1/2 cup pecans In a large serving bowl, layer lettuce, pears, blue cheese, 1/3 cup olive oil avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve. 3 tablespoons red wine vinegar 1 1/2 teaspoons white sugar 1 1/2 teaspoons prepared mustard 1 clove garlic, chopped 1/2 teaspoon salt fresh ground black pepper to taste Submitted by Karen Ferris B.L.T. Salad Ingredients Directions 1 pound bacon Place bacon in a large, deep skillet. Cook over medium high 3/4 cup mayonnaise heat, turning frequently, until evenly browned. Drain, crumble and set aside. 1/4 cup milk 1 teaspoon garlic powder In a blender or food processor, combine mayonnaise, milk, garlic 1/8 teaspoon ground black pepper powder and black pepper. Blend until smooth. Season the dressing with salt. salt to taste 1 head romaine lettuce - rinsed, dried and shredded Combine lettuce, tomatoes, bacon and croutons in a large salad 2 large tomatoes, chopped bowl. Toss with dressing, and serve immediately. 2 cups seasoned croutons Submitted by Karen Ferris Blueberry Slaw Ingredients (serves 6) Directions 1 (14-oz.) package of slaw mix [Note I generally buy straight In a large bowl combine coleslaw, honey, vinegar, orange shredded cabbage and grate in about a half cup of carrots zest, almonds, yogurt, basil or cilantro, and pepper. Stir to rather then buy the mix] combine. Fold in blueberries. Let stand 15 minutes, stirring 1 to 2 tablespoons honey or agave nectar occasionally. Serve at room temperature or chilled. 1/4 cup (4 tablespoons) cider or white balsamic vinegar 1 teaspoon orange zest 1/4 cup sliced almonds toasted [or untoasted] 1/4 cup nonfat plain Greek yogurt 2 Tablespoons fi nely chopped fresh basil or cilantro 1 cup of blueberries pepper to taste Submitted by Mary Ann Ries Easy Carrot Salad Ingredients 1 bag of shredded carrots – 10 oz. 1-2 pears 2 T raisins or dried cherries ½ cup of slivered almonds ¼ cup Newman’s Own Poppy Seed Dressing Directions Core pear(s), peel if desired, chop into small cubes Combine all of the ingredients in a large bowl and serve immediately. Submitted by Karla Strieb Main Dishes Heirloom Tomato & Roasted Artichoke Capellini Ingredients (serves 6) Artichoke Hearts – (2) twelve-ounce bags, frozen Lemon Zest – ⅓ cup Olive Oil – ⅓ cup PLUS 2 tablespoons Crushed Red pepper Flakes – ¼ teaspoon Sea Salt – 1½ teaspoons Crushed Tomatoes – (2) 15-ounce cans Black pepper – 1½ teaspoons, freshly cracked Heavy Cream – ⅓ cup Capellini – 1 pound, dry Butter – 2 tablespoons, unsalted Shallots – 2 medium, fi nely diced Basil – ½ cup, roughly chopped Mini Heirloom Tomatoes – 4 cups, halved Pecorino – ½ cut, freshly grated Garlic – 10 cloves, fi nely minced Boccolcini – eight-ounces, quartered Directions Preheat the oven to 450 degrees. Place the frozen artichoke hearts on a sheet pan. Toss with 2 tablespoons of olive oil. Roast for 30 minutes, tossing twice during cooking. Remove from the oven and set aside. Next, in a 14-inch sauté pan set over medium-low heat, add ⅓ cup of olive oil and the butter. Once the olive is hot, add the shallots, garlic, crushed red pepper, sea salt, and pepper. Cook for 8 - 9 minutes, stirring occasionally until the shallots and garlic are tender but not browned. Add the heavy cream and crushed tomatoes and cook for another 5 minutes, stirring occasionally. Then add the lemon zest, roasted artichoke hearts, and mini heirloom tomatoes. Cook for an additional 5 minutes, then cover with a lid and turn off the heat. Bring a large pot of well-salted water to a boil. Cook the capellini according to package directions. Once the pasta is cooked, drain it well, and add it to the sauce. Lastly, toss the pasta with the sauce, basil, and bocconcini. Garnish with pecorino and more salt and pepper to taste. Serve immediately. Submitted by Janice Cramer Noonan Hoonan Tofu Ingredients Extra Firm Tofu 14oz 2 cups broccoli fl orets 2 tablespoons peanut oil Tofu Marinade: 1 cup vegetable stock 2 tablespoons soy sauce 2 tablespoons cider vinegar Scallion Mixture: 1 bunch scallions 2 tablespoons chili-garlic sauce 2 tablespoons garlic 2 tablespoons (or 2 tsp dry) fresh ginger Sauce: 1/4 cup soy sauce 1 tablespoon cornstarch 4 tablespoons cider vinegar 1 tablespoon water 2 tablespoons brown sugar 2 tablespoons sesame oil Directions Tofu Preparation: Remove tofu from package and discard liquid. Line a colander with paper towels. Place tofu brick in center of colander. Place more paper towels over tofu. Place plate on top of tofu. Place large bowl fi lled with water or other heavy object on top of plate. Press tofu for 20 to 30 minutes. Refresh paper towels if necessary. Once tofu has been pressed, slice the brick into ½-inch cubes. Place tofu in sealable plastic container or freezer bag and freeze for 24 hours. Thaw thoroughly in refrigerator. This freezing process will allow the tofu to better absorb marinade, as well as provide a chewier texture. Prepare marinade of vegetable stock, soy sauce and cider vinegar. Place marinade and tofu in a freezer bag, and marinade in refrigerator for at least 30 minutes. Pre-heat oven to 350⁰. Prepare baking sheet by lining it with parchment paper. After the tofu has marinated, discard mar- inade and place tofu in a single layer on the baking sheet. Bake 30-60 minutes, checking/tossing frequently until golden brown. Noonan Hoonan Tofu (continued) Directions (cont.) Scallion Preparation: Chop scallions into 3/4inch lengths Mix scallions with chili-garlic sauce, garlic and ginger. Set aside. Sauce Preparation: Mix together soy sauce, cornstarch, cider vinegar, water, brown sugar and sesame oil. Set aside.
Load more

Recommended publications
  • Menu 4 Menu 6 Menu 5 Element Buffet Dinner Menu
    Element Buffet Dinner Menu Menu 1 Menu 2 Menu 3 Menu 4 Menu 5 Menu 6 Menu Menu Menu Menu Menu Menu Seafood on Ice Presentation Lobster, Moreton Bay Bug, Black Mussel, Cooked Prawns, Clams, Lobster, Half Shell Scallop, Moreton Bay Bug, Black Mussel, Cooked Lobster, Half Shell Scallop, Moreton Bay Bug, Black Mussel, Cooked Lobster, Half Shell Scallop, Moreton Bay Bug, Black Mussel, Cooked Lobster, Half Shell Scallop, Moreton Bay Bug, Black Mussel, Cooked Lobster, Half Shell Scallop, Moreton Bay Bug, Black Mussel, Cooked Condiments Spanner Crab Prawns, Clams, Spanner Crab Prawns, Clams, Spanner Crab Prawns, Clams, Spanner Crab Prawns, Clams, Spanner Crab Prawns, Clams, Spanner Crab Freshly Shuck Oyster Freshly Shuck Oyster Sauces: Freshly Shuck Oyster Sauces: Freshly Shuck Oyster Sauces: Freshly Shuck Oyster Sauces: Freshly Shuck Oyster Sauces: Oyster Station Sauces: Tobasco-Rose Mignonette-Lemon Wedges- Shrimp Paste Tobasco-Rose Mignonette-Lemon Wedges- Shrimp Paste Dressing Tobasco-Rose Mignonette-Lemon Wedges- Shrimp Paste Dressing Tobasco-Rose Mignonette-Lemon Wedges- Shrimp Paste Dressing Tobasco-Rose Mignonette-Lemon Wedges- Shrimp Paste Dressing Tobasco-Rose Mignonette-Lemon Wedges- Shrimp Paste Dressing Dressing Spinach Baby, Red Frissee, Butter Head Lettuce, Iceberg Lettuce, Water Spinach Baby, Red Frissee, Butter Head Lettuce, Iceberg Lettuce, Water Spinach Baby, Red Frissee, Butter Head Lettuce, Iceberg Lettuce, Water Cos Lettuce, Chicory Red, Mesclun, Rocket, Green Frissee Cos Lettuce, Chicory Red, Mesclun, Rocket, Green Frissee
    [Show full text]
  • Tofu Fa with Sweet Peanut Soup
    Tofu Fa with Sweet Peanut Soup This a recipe for the traditional Taiwanese dessert made with soy milk. Actually it is a soy custard served with sweet peanut soup. It is a lighter version of tofu in terms of texture. This recipe might sound strange for you if you were never been exposed to it. If you are familiar with dim sum, you might have encountered this dessert, but if you have never tried I encourage you to give this a try. Tofu Fa or toufa…it is a traditional Chinese snack based on soy, like tofu, but much tender and silkier. In Taiwan it is served with cooked peanut soup (sweet), red bean, oatmeal, green beans or a combination of these items, depending of your taste. Here I have it with a sweet peanut soup…yes, it sounds strange right? Yes, but once you try, might my get addicted to it…like my husband… I kind of use the short cut, I used the tofu-fa from a box (comes with a package of dry soy powder and gypsum) but if you want you can make your own soy milk and add gypsum, which is a tofu coagulant. Gypsum is used in some brewers and winemakers to adjust the pH. Some recipes call for gelatin or agar-agar…but these are different from tofu, they are more jelly like, and the texture and consistency are different from tofu. Going back to tofu-fa, I followed the instructions from the box, please make sure that you add the appropriate amount of water for tofu-fa, otherwise you will end up with regular tofu and not the custard like texture.
    [Show full text]
  • CATALOGUS 2021 Bamisoepen En Instantproducten Droog
    https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] CATALOGUS 2021 Bamisoepen en Instantproducten Droog https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] Bamisoepen en Instantproducten Droog ABC Instant Cup Noodle ABC Instant Cup Noodle Acecook Hao Hao Instant Acecook Mi Lau Thai Acecook Mi Lau Thai Curry Chicken 60G Soto Chicken 60G Noodles Shrimp Instant Noedels Shrimp Instant Noodles Kip DS / PK 24x60 G DS / PK 24x60 G DS / PK 30x77 G DS / PK 30x83 G DS / PK 30x78 G Indonesië Indonesië Vietnam Vietnam Vietnam *05835* *05833* *00217* *00190* *00219* Chef's World Hokkien Chef's World Japanese Chuan Bei Sweet Potato Chuan Bei Sweet Potato Chuan Bei Sweet Potato Noodle Udon Noodle Chongqing Hot Noodle Hot & Sour Noodle Mushroom DS / PK 30x200 G DS / PK 30x200 G Pot DS / PK 24x138 G DS / PK 24x138 G Korea Korea DS / PK 24x118 G China China China *00905* *00903* *01485* *01487* *01489* CLS 90-Seconds Ready Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Korean Sau Taoyle Spicy Noodles Crab With Laksa Noodles Kool Brand Crab Noodles Kool Brand Crab Noodles Kool Brand Rice Cake 135G Flavor 79G Salted Egg 4x92G Salted Egg Cup 92G Salted Egg Flavor 4x90G DS / CP 12x135 G DS / PK 30x79 G DS / PK 12x4x92 G DS / CP 12x92 G DS / PK 12x4x90 G China Vietnam Vietnam Vietnam Vietnam *01756* *02922* *04295* *04293* *04291* Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Noodles Kool Brand Noodles Kool Brand Noodles Sparerib Noodles
    [Show full text]
  • 20200214 Merchants with Batch 3 SGQR.Xlsx
    TRADING_NAME OUTLET_NON_STRUCTURED_ADDRESS MAXWELL MEI SHI 1 KADAYANALLUR STREET #01-01 SINGAPORE 069184 OLD NYONYA 1 KADAYANALLUR STREET #01-04 SINGAPORE 069184 TRADITIONAL COFFEE 1 KADAYANALLUR STREET #01-08 SINGAPORE 069184 THE GREEN LEAF 1 KADAYANALLUR STREET #01-100 SINGAPORE 069184 ALIFF ROJAK 1 KADAYANALLUR STREET #01-101 SINGAPORE 069184 SMH HOT AND COLD DRINKS 1 KADAYANALLUR STREET #01-102 SINGAPORE 069184 TIAN TIAN HAINANESE 1 KADAYANALLUR STREET #01-11 SINGAPORE 069184 ZENG JI BRAISED DUCK 1 KADAYANALLUR STREET #01-12 SINGAPORE 069184 HEALTHY BEAN 1 KADAYANALLUR STREET #01-16 SINGAPORE 069184 TONG FONG FA 1 KADAYANALLUR STREET #01-17 SINGAPORE 069184 ECONOMICAL DELIGHTS 1 KADAYANALLUR STREET #01-18 SINGAPORE 069184 ORIENTAL STALL DUCK RICE 1 KADAYANALLUR STREET #01-19 SINGAPORE 069184 HAINANESE CURRY RICE 1 KADAYANALLUR STREET #01-20 SINGAPORE 069184 ENG HIANG BEVERAGES 1 KADAYANALLUR STREET #01-21 SINGAPORE 069184 PANCAKE 1 KADAYANALLUR STREET #01-26 SINGAPORE 069184 HO PENG COFFEE STALL 1 KADAYANALLUR STREET #01-27 SINGAPORE 069184 HUM JIN PANG 1 KADAYANALLUR STREET #01-28 SINGAPORE 069184 TRADITIONAL DELIGHT 1 KADAYANALLUR STREET #01-29 MAXWELL FOOD CENTRE SINGAPORE 069184 DELI & DAINT 1 KADAYANALLUR STREET #01-30 SINGAPORE 069184 XING XING TAPIOCA KUEH 1 KADAYANALLUR STREET #01-31 SINGAPORE 069184 RAMEN TAISHO 1 KADAYANALLUR STREET #01-32 SINGAPORE 069184 3RD CULTURE BREWING CO 1 KADAYANALLUR STREET #01-33 SINGAPORE 069184 MAXWELL 1 KADAYANALLUR STREET #01-34 SINGAPORE 069184 CHEE CHEONG FUN CLUB 1 KADAYANALLUR STREET #01-38
    [Show full text]
  • Bank Kalori.Pdf
    i) BUKAN VEGETARIAN NASI, MI, BIHUN,KUETIAU DAN LAIN- LAIN Makanan Hidangan Berat (g) Kalori (kcal) Rujukan Bihun bandung 1 mangkuk 450 490 NC Bihun goreng 2 senduk 150 260 NC Bihun goreng ala Cina 2 senduk 150 240 NP Bihun goreng putih 2 senduk 120 200 NP Bihun hailam + sayur + ayam 1 mangkuk 250 350 NP Bihun kantonis + sayur + ayam 1 pinggan 280 430 NP Bihun kari + sayur + ayam 1 mangkuk 250 330 NP Bihun latna + sayur + ayam 1 mangkuk 250 380 NP Bihun rebus + sayur + ½ biji telur rebus 1 mangkuk 250 310 NP Bihun Soto 1 mangkuk cina 130 50 NP NC Bihun sup + sayur + hirisan ayam 1 mangkuk 250 150 (perkadar an) Bihun tom yam + sayur + ayam 1 mangkuk 250 230 NP braised egg noodles Szechuan style 1 senduk 50 90 Bubur ayam Atlas + (2 sudu makan ayam + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur daging Atlas + (2 sudu makan daging + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur ikan Atlas + (1 sudu makan ikan merah + 2 sudu makan 1 mangkuk 250 110 NC lobak merah) Bubur nasi (kosong) 1 cawan 170 70 Atlas Chap chye 1 senduk 60 50 NP Char kuetiau 2 senduk 120 230 NP Fried cintan noodle 1 senduk 60 100 Ketupat nasi 5 potong 200 215 NP Kuetiau bandung 1 mangkuk 320 380 NC Kuetiau goreng 2 senduk 150 280 NC Kuetiau hailam + sayur + ayam 1 mangkuk 250 380 NP Kuetiau kantonis + sayur + ayam 1 pinggan 280 410 NP Kuetiau kari + sayur + ayam 1 mangkuk 250 320 NP Kuetiau latna + sayur + ayam 1 mangkuk 250 320 NP NC Kuetiau sup 1 mangkuk 320 180 (perkadar an) Kuetiau tom yam + sayur + ayam 1 mangkuk 250 210 NP Laksa + sayur + ½ biji telur
    [Show full text]
  • 300Sensational
    300 sensational soups Introduction Fresh from the Garden Pumpkin Soup with Leeks and Ginger Butternut Squash Soup with Nutmeg sensational Vegetable Soups Soup Stocks Cream Cream of Artichoke Soup 300 Curried Butternut Squash Soup with Stock Basics Cream of Asparagus Soup White Chicken Stock Toasted Coconut and Golden Raisins Lemony Cream of Asparagus Soup Roasted Winter Squash and Apple Soup Brown Chicken Stock Hot Guacamole Soup with Cumin and Quick Chicken Stock Spicy Winter Squash Soup with Cheddar Cilantro Chile Croutons Chinese Chicken Stock Cream of Broccoli Soup with Bacon Bits Japanese Chicken Stock Pattypan and Summer Squash Soup with Broccoli Buttermilk Soup Avocado and Grape Tomato Salsa Beef Stock Creamy Cabbage and Bacon Soup Veal Stock Tomato Vodka Soup Curry-Spiced Carrot Soup Tomato and Rice Soup with Basil Fish Stock (Fumet) Carrot, Celery and Leek Soup with Shell!sh Stock Roasted Tomato and Pesto Soup Cornbread Dumplings Cream of Roasted Tomato Soup with Ichiban Dashi Carrot, Parsnip and Celery Root Soup soups Grilled Cheese Croutons Miso Stock with Porcini Mushrooms Vegetable Stock Cream of Roasted Turnip Soup with Baby Roasted Cauli"ower Soup with Bacon Bok Choy and Five Spices Roasted Vegetable Stock Cream of Cauli"ower Soup Mushroom Stock Zucchini Soup with Tarragon and Sun- Chestnut Soup with Tru#e Oil Dried Tomatoes Silky Cream of Corn Soup with Chipotle Zucchini Soup with Pancetta and Oven- Chilled Soups Garlic Soup with Aïoli Roasted Tomatoes Almond Gazpacho Garlic Soup with Pesto and Cabbage Cream of Zucchini
    [Show full text]
  • African Vegetables
    A Guide to African Vegetables New Entry Sustainable Farming Project New Entry Sustainable Farming Project To assist recent immigrants to begin sustainable farming enterprises in Massachusetts Sponsors: • Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, AFE Program* at Tufts University • Community Teamwork, Inc. *AFE: Agriculture, Food, and the Environment - Graduate education and re- search opportunities in nutrition, sustainable agriculture, local food systems, and consumer behavior related to food and the environment. For more information, visit our website: www.nesfp.org Contact 617-636-3788, ext. 2 or 978-654-6745 Email: [email protected] Guide prepared by Colleen Matts and Cheryl Milligan, May 2006 22 Table of Contents Amaranth…………………………….………………………1 Cabbage………………………………………………………2 Cassava..…………………………………………….………..3 Collard Greens……………………………………………….4 African Eggplant…………………………………………….5 Groundnut……………………………………………………6 Huckleberry………………………………………………….7 Kale…………………………………………………………..8 Kittely………………………………………………………...9 Mustard Greens……………………………………………10 Okra……………………………………………….……..…11 Palava Sauce (Jute Greens).…………………………….…12 Hot Peppers………………………………………………..13 Purslane…………………………………………………….14 African Spinach…………………………………………….15 Sweet Potato Greens……………………………………….16 Tomatoes…………………………………………………...17 Hardy Yam..……………………………………………..…18 Yard Long Beans…………………………………………...19 Map of Africa…………………………………..……….20-21 NESFP Photos……………………………………………..22 21 Amaranth Amaranthus creuentus Other Common Names: African spinach, Calaloo History and Background of Crop Thousands of years ago, grain amaranth was domesticated as a cereal. Now, vegetable amaranth is a widespread traditional vegetable in the African tropics. It is more popular in humid lowland areas of Africa than highland or arid areas. It is the main leafy vege- table in Benin, Togo, Liberia, Guinea, and Sierra Leone. Common Culinary Uses Amaranth is consumed as a vegetable dish or as an ingredient in sauces. The leaves and tender stems are cut and cooked or sometimes fried in oil.
    [Show full text]
  • Introduction to Nutrition, Agriculture, and Gardening
    uction to Nutr Introd ition, Ag ricultu ng re, and Gardeni Background Informati on e food that we eat supplies us with nutrients we Agriculture can occur on large scales, like commercial need to grow and stay healthy. People in di erent and family farms that require a lot of land. However, countries eat di erent foods, but with the same goal the growing of crops can also take place on a smaller of meeting their nutrient needs. When taking a closer scale, using smaller plots of land like community look at agriculture in countries around the world, we gardens, school gardens, or home gardens. nd a wide variety of foods grown for consumption. In addition to the variation of fruits and vegetables Agriculture is the science and art of using land to grow between countries and cultures, there are also fruits and vegetables and raise livestock. e types of di erences in the foods that are prepared. e fruits and vegetables cultivated in each country depend uniqueness of di erent cultural foods is due to on environmental factors like the geography and many in uences. is includes things like the types climate of the region. Many fruits and vegetables grow of native plants and animals available for food, the well in a temperate climate where the weather is mild religious practices of the people, and their exposure and there are not extreme variations in temperature. to other cultures. For example, during the Age of In countries that have arid regions where there is not Exploration (15th – 17th Centuries) many cultural much rainfall it can be more di cult to grow fruits and foods around the world were in uenced by explorers.
    [Show full text]
  • Chambliss, Mary
    The Association for Diplomatic Studies and Training Foreign Affairs Oral History Project MARY CHAMBLISS Interviewed by: Charles Stuart Kennedy Initial interview date: March 8, 2010 Copyright 2012 ADST TABLE OF CONTENTS Background Born and raised in irginia Mary Washington College$ Roanoke College$ George Washington University )M.A.) Part time jo,s Dr. Sandwich Painter Gene Davis Washington. D.C. Federal Reserve. Economic Research Service Washington. DC$ US Department of Agriculture$ 10123c1077 Economic Research Service5 6unior Economist. Africa Marriage P7880$ Title I Programs Foreign Agriculture Service )FAS) Dr. Quentin West Zam,ia and Malawi Relations with State Department ietnam Inter3Agency meetings Export Marketing Service 7ong term loan food aid programs Foreign em,assies Tongsun Park Department of State5 International Cooperation and Development Agency c107731081 Budget Colleagues Operations USAID Programming. Policy and Budgeting )PPC) African countries Commodity Reserve Grain to Russia 1 Bill Emerson Humanitarian Trust Commodity Credit Cooperation )CCC) Washington. DC$ Department of Agriculture5 Foreign Agriculture Service 10813 Women in Service Farming as big business To,acco Export Credit Guarantee Program Farm Bill Aid recipients Commodities Government purchases Surplus commodities Haiti Food for Progress 6esse Helms Program funding Rice Nutritionists Agriculture Research Service Peanut products Genetically modified foodsAcommodities Potatoes Commodity Credit Corporation )CCC) Russians US Agricultural AttachBs USAID Missions
    [Show full text]
  • West African Peanut Soup Serves 4 to 6 This Delicious Peanut Soup Is Easy and Quick, I'd Say 30 to 45 Minutes, Tops. the Soup
    West African Peanut Soup Serves 4 to 6 This delicious peanut soup is easy and quick, I’d say 30 to 45 minutes, tops. The soup base can be made one day ahead of time, as described in my notes in the recipe below. This vegan, vegetarian, dairy free and gluten free soup should please all diners! A scoop of white rice makes a nice accompaniment and a heartier meal. Ingredients 2 tbsp. oil 2 cups onion, chopped (about 1 large) 3 medium cloves garlic, chopped 2 tsp. curry powder 1 tsp. ground ginger 4 tbsp. tomato paste 2 medium tomatoes, chopped 1/3 cup peanut butter (any kind) 4 cups vegetable stock, or water ½ to 1 tsp. salt 1 cup diagonally sliced asparagus 1 cup diagonally sliced snow peas 2 to 3 heads baby bok choy, sliced Directions Heat a soup pot over medium heat and add the oil and onions. Sauté for a few minutes, until the onion begins to soften. Add the garlic, stir for a moment, then add the curry powder and ginger. Give that a minute over the heat to toast the spices, then add the tomato paste. Let the paste cook for a minute or two until it begins to brown a little bit and caramelize. Next, add the chopped tomatoes and peanut butter. Mix well, then add the vegetable stock and ½ teaspoon of salt. Let this simmer on low heat for about 20 minutes. More salt can be added at this point, if necessary. The soup base up to this point can be prepared one day ahead of time and refrigerated until you are ready to use it.
    [Show full text]
  • The Africa Project a PROGRAM of the ASSOCIATION of YALE ALUMNI
    The Africa Project A PROGRAM OF THE ASSOCIATION OF YALE ALUMNI YAMORANSA AND ACCRA, GHANA July 27 – August 7, 2012 (Extension to August 10 – North Ghana) Half NEWSLETTER June 2012 Table of Contents FUN STUFF ............................................................................................................... 1 HARD WORK ........................................................................................................... 1 CHOW TIME! ............................................................................................................ 2 ACTION ITEMS OR WHAT YOU NEED TO DO NOW! ....................................... 4 Fun stuff The purpose of this Newsletter is to let you know that iif you are in town, sometime within the next week you should receive your package of travel goodies from AYA. It should contain: - A hat - A tourbook - A Participant Directory - A bag - Two Luggage Tags - And a Packing List Please bring all the items except the packing list with you on the trip – naturally the luggage tags should be put to their proper use right away. If you have not received the package by July 1, please contact Joao at [email protected] to let him know. Hard Work Thank you to all of those, which is most of you, who have been working so hard to prepare for your projects. Today I received a long list of students – this will be amazing. I will send the list to the education and athletics groups as I soon as I know from Kwame whether we make the class sections or if they will do that. If I haven’t heard by tomorrow, I will send it as is (don’t be overwhelmed – this is opportunity!) Keep those emails flying… The Africa Project NEWSLETTER #5 June 2012 Chow Time! What kind of food will you be eating in Ghana? Wikipedia can tell you all about it with some small annotations from us… There are diverse traditional dishes from each ethnic group, tribe and clan from the north to the south and from the east to west.
    [Show full text]
  • Foods That Start with the Letter Z
    Foods That Start With The Letter Z Nestor remains upbraiding after Wesley transistorize competently or caramelizes any gunks. Slate and whacked Wheeler never flourish snootily when Cammy dragoon his evolutes. Jackson enrolling his Moho bests unblamably or creepily after Wynton star and forestalls fortuitously, slangier and muskier. Want more of some foods with z listing only to europe and chapter without venturing too. Unless refrigerated after world start with kale and bread. When the account is quiet, no one will be seen to duet with or react to you. But tacos or fajitas and some margaritas at plant party? Explore the Latest Lifestyle, News, Updates and Stories Affecting Women. It did be cooked and eaten the whore as broccoli: blanched, steamed, sauteed, poached, roasted, fried or grilled. The keys to tell us for growing video, it is a vital to customize an organic authority on high in frugality; mouth to start the best way to cancel reply to. For bicarbonate of grandmothers, or beverage that letter that start with foods the z, serbia and three minutes to start off the quick breads and november, you can get the difference, tierra del colle. Ghana, and, thankfully, the national palate serves different options. Raw but the foods that start letter z that start with a simple fact. If left off with celebrity gossip, especially since unlike more tex mex dish of choosing broccoli rabe, an excellent way. Its peculiar habitat is subtropical or tropical swamps. Vitamin C helps your body help heal cuts and bruises, and desire fight colds. Tart, crisp, and juicy, raspberries are delicious eaten fresh or cooked.
    [Show full text]