Substitute For Cloves In Cooking. Cooking Parties For Kids.

Substitute For Cloves In Cooking

substitute for cloves in cooking

  • Use or add in place of

  • a person or thing that takes or can take the place of another

  • put in the place of another; switch seemingly equivalent items; "the con artist replaced the original with a fake Rembrandt"; "substitute regular milk with fat-free milk"; "synonyms can be interchanged without a changing the context's meaning"

  • utility(a): capable of substituting in any of several positions on a team; "a utility infielder"

  • Replace (someone or something) with another

  • Act or serve as a substitute

  • The process of preparing food by heating it

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • (cook) someone who cooks food

  • The practice or skill of preparing food

  • Food that has been prepared in a particular way

  • Any of the small bulbs making up a compound bulb of garlic, shallot, etc

  • (clove) aromatic flower bud of a clove tree; yields a spice

  • (clove) moderate sized very symmetrical red-flowered evergreen widely cultivated in the tropics for its flower buds which are source of cloves

  • (clove) one of the small bulblets that can be split off of the axis of a larger garlic bulb

Egyptian Koshary

Egyptian Koshary

A delicious recipe modified by a friend of a friend from Anthony Bourdain's No Reservations.

Thank you, Erika, for sharing this recipe with me! It has been reproduced below with her permission/directions.

Rice mix:
2 cups cooked rice
2 cups cooked orzo

Lentil mix:
1 tbsp olive oil
2 tbsp white vinegar
1/2 tsp ground cumin
1 cup cooked lentils
1 15oz can garbanzo beans, drained
1 clove garlic, finely chopped

1 can (28 ounces) crushed tomatoes
1 tbsp olive oil
3 cloves of garlic, finely chopped
1/2 cup water
2 tbsp sugar
1 tsp ground cumin
1 1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp cayenne pepper

One can of French's fried onions

Combine cooked rice and orzo - if necessary, drizzle with olive oil to prevent clumping - and place into a casserole dish to keep warm.

Cook and drain lentils. Sautee garlic in olive oil until softened. Add chickpeas, lentils, vinegar, and cumin. Add salt and pepper to taste if desired. Spoon on top of rice and orzo mixture.

Sautee garlic in olive oil until softened. Add remaining ingredients. Simmer for 30 minutes. Layer on top of rice/orzo and lentil mixture. Sprinkle crispy fried onions on top. Enjoy!

Additional Erika notes:
Let me say that while this is a very simple recipe, it's time consuming. You have to cook the rice, cook the pasta, cook the lentils... but it is SO worth it.

I had a friend mention to me that she didn't care for orzo, but you could most certainly substitute any small pasta in place of the orzo, like ditalini or even macaroni if you so desired. You can also use whatever kind of rice you like, though I used brown rice and I can't imagine it with anything else.

Also, I don't care for this as a "casserole", per se. I felt like the tomato sauce would make the rice mixture soggy, especially the next day, so I kept the tomato sauce separate. In the future when I make this recipe, I think I will probably keep the rice mixture, bean mixture, and sauce in three separate containers, thus allowing people to add however much they like to their own bowl. This seems to be how it's done in Egypt as well.

The sauce as made in this recipe, is spicy. If you don't like spicy things, consider toning down that 1/2 teaspoon of cayenne. That being said, it's not at all an overwhelming spicy. But it does pack heat.

The French's onions are a bit of an Americanization. Authentic koshary calls for fried onions, but I really don't have the patience to fry my own. The can of French's provides a great saltiness and crunchy texture. :)

arroz caldo

arroz caldo

My first try at cooking Arroz Caldo. I had to photograph it, otherwise no one would believe me. Hahaha.

I had to substitute a lemon slice for calamansi, because--well--there's no calamansi where I'm currently living, unfortunately.

Can't wait for the real thing when I fly home for Christmas!! :o)

60ml (1/4 cup) olive oil
1 kg chicken, cut into serving pieces
1 head garlic cloves, peeled and crushed
100g ginger, peeled and cut into 1cm slices
300g (1 1/2 cups) uncooked rice
1 3/4 - 2 liters (7 - 8 cups) chicken broth
3 tablespoons patis (fish sauce), or to taste
1/4 cup chopped spring onions, to garnish
6 - 8 calamansi

1. In a casserole, heat 2 tablespoons of the olive oil. Brown the chicken pieces lightly then remove with a slotted spoon and set aside.
2. In the same casserole, saute half of the garlic until lightly brown. Remove the browned garlic from pan and set aside. Pour in remaining oil. Saute ginger and remaining garlic.
3. Add the rice and stir to coat the grains with the oil. Pour in the 1 3/4 liters (7 cups) of chicken broth. Add the chicken and patis. Allow to simmer until rice and chicken are fully cooked, about 40 minutes. Add more broth (and fish sauce) if necessary. The mixture should have a soupy consistency when fully cooked.
4. Spoon into individual serving bowls and garnish with the browned garlic and spring onions. Serve with calamansi.

Serves 6
Preparation time: 10 mins
Cooking time: 35 minutes

substitute for cloves in cooking

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