JUL
22
2003

Krecipes 0.2: Recipes for geeks

I need more testers for this little beast, guys. Or is it that there're no bugs left? :-) Just to let you know, this version includes two delicious recipes from and for geeks. One by Adriaan de Groot, and another one by me. Even developers cook sometimes...

Anyone is encouraged to submit recipes for the next version. I think 10 sample recipes would be enough. And please, make them short... (you know... i18n)

Comments

2lbs of Carrots
1 T of Butter
1 large white onion
3 clove garlic
1/4 c of Ginger
6 c of Vegitable Stock

Chop the Onion, Garlic and Ginger as fine as possible, then satue in the butter. Don't let the onion get to dark, just saute until soft.

Peel and cut up the carrots into 1inch chunks so they are manageable.

Then add in the vegitable stocj, and carrots. Simmer for about 45minutes. When the carrots are soft let the mixture cool.

Place the carrot chunks and broth into a blender and puree it. When the entire mixture is smooth its ready to eat. You can also add 2T lemon juice and/or a dash of curry powder for taste, but its great without it too.

The soup is great hot or cold and is vegan freindly.


By Ian Reinhart Geiser at Tue, 07/22/2003 - 01:36

I take it that 'T' in recipes doesn't mean ton? ;-)


By Maksim Orlovich at Tue, 07/22/2003 - 02:08

Only if you REALLY REALLY like butter. :)


By Ian Reinhart Geiser at Tue, 07/22/2003 - 02:19

rotfl :) It still got meat though. Think about me people. Some vegetarian recipes please. Unfortunately the best I can do is an ice-tea recipe and it pretty much goes like : go to your local grocery and buy a couple.


By zack rusin at Tue, 07/22/2003 - 05:23

does the fact it has butter in it count as meat? afaik this one can be made vegitarian clean. or did i miss something?


By KDE User at Tue, 07/22/2003 - 05:50

No, it's me after working all day and getting ready to go to bed looking at a post and going: "Vegitable Stock... Stock... Live stock... Meat... Eating meat is bad".


By zack rusin at Tue, 07/22/2003 - 06:05

IIRC Zack's a vegan, which means no animal products at all, which includes butter, eggs, cheese, honey, etc.... i'm just a lowly vegitarian, but we don't eat butter around here either... just the occasional egg, mostly for baking, though there are ways around that too, and cheese (mmm... cheese.... my primary animal product weakness... Mahlah makes killer vegan dishes like lasagna, bulgar wheat salad and banana bread. maybe i'll get her to donate some of them if i can get her to part with her secrets for the greater good ;-)

anyways... there are some easy and obvious vegan replacements for the butter in this one; just replace it with olive oil, or whatever vegetable grease you like to sautee in. bon appetite.


By Aaron J. Seigo at Wed, 07/23/2003 - 00:39

Doh! Thats 6 Tablespoons of butter not 1!


By Ian Reinhart Geiser at Tue, 07/22/2003 - 02:21

800g - minced lamb (preferably lean)
3 bunches (abt 15-20 stalks) - spring onions (green)
2 cups - chopped leaf spinach
0.5lbs - green peas (not the sweet variety)
0.5tsp - crushed cilantro (coriander) seeds
0.25tsp - crushed cumin seeds
0.25tsp - crushed cinnamon bark
1tsp - lemon juice
5g - mustard seeds
1 Roma tomato (or half a tomato of any larger kind), if desired
Tiny quantity of vinegar (to taste)
Little oil, salt, crushed black pepper

Chop the spring onions (from the green leaves all the way close to the root) into 1cm long pieces. Dice the tomato if you use it. In a sautee-pan, add a little oil, the mustard seeds, and eat it. When the mustard seeds start popping, add the chooped spring onions, thawed green peas, and sautee for about 2 minutes. Then, add the spinach, tomato and cilantro powder, and sautee until almost dry. Add thawed minced lamb, a cup of water and stir to make the mixture almost homogeneous. Add cumin powder, cinnamon and salt, and stir thoroughly. Let it simmer for a while until most of the water is gone. Then sprinkle crushed black pepper to required degree of spiciness. Add lemon juice (and vinegar for extra tang) and stir. The pepper should absorb all the remaining water. Stir vigorously for about 30 seconds and remove from heat.

This makes great stuffing for pitas. Personally, if I have the time, I add the cooked stuffing above to wet rice flour, and steam to obtain flavoured rice cakes, which is consumed by itself or (usually) with coconut chutney.

Note: Be careful adding the cumin and cinnamon. They tend to clump, and you should avoid that be adding them little by little while strirring the mixture.


By KDE User at Tue, 07/22/2003 - 02:12

¿Do you know Mango?

It is a Qt-based recipe management software, mealmaster compatible. Maybe you can use some of its code/ideas (BSD license).

http://mango.sourceforge.net/

Greetings (y muchas gracias, Unai)
Quique


By KDE User at Tue, 07/22/2003 - 11:21

Pages