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Good morning, GUSicebunnies!  Snowforecast for today into tomorrow changes every time I look up the forecast.  Brief is due tomorrow and the eejit lawyer I'm working with, who knows the case, is still not finished his part.  He then deleted all the correct format I had already corrected because it looked too hoity toity.  The words I think he were grasping for was CORRECT FORMAT!  

Then a crazy client who keeps texting me demands I recommend another lawyer.  She did that in a text after I told her for the 50th time not to text me because it takes me forever to respond.  Answer the gd phone!!!  

She can find her own lawyer.  

Ok, off my rant now and I didn't want a ciggie -- just another cup of coffee and it is too early for Jamesons.  So, how are youz guyz?

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From Padhus Kitchen

Vegetable Stew Kerala Style (Indian Cuisine)

Prep time -under 30 mins
Cook time -under 30 mins
Serves -2

Ingredients needed

Onion -1
Ginger - 1 inch piece
Garlic - 3 cloves
Green chilli -2-3 slit
Mixed vegetables - 2 cups ( you can use a mix of carrot, beans, potato, cauliflower, peas)
Thin coconut milk – 1 1/2 cup
Thick coconut milk – 3/4 cup
Pepper powder - 1/2 tsp
Salt as required

For the seasoning

Bay leaf -1
Cloves -2
Cinnamon - 1 inch piece

Final seasoning (optional)

Coconut oil - 1 tsp
Curry leaves - few

Preparation

Chop all the vegetable into medium sized pieces or cubes.

Finely chop onion, garlic and ginger.

Use ready made coconut milk or extract coconut milk from 1 medium sized coconut.

Method

Heat oil, add the ingredients mentioned under seasoning, saute for a few seconds, then add onions and garlic.

Saute till onions turn transparent.(do not brown the onions)

Then add ginger, green chilli and the rest of the vegetables.

Add thin coconut milk, need salt and pepper powder. Cook till the vegetables are soft.

Once the vegetables are cooked, add thick coconut milk and heat it a little.(Do not boil after adding the thick coconut milk)

For flavor, heat a tsp of coconut oil, saute curry leaves in it for a second and add to the above.

The consistency of the stew should be thin.

Serve with Idiyappam, appam  or any Indian bread.

Ciambotta (Italian Vegetable Stew)

ingredients

1/3 cup olive oil
2 medium onions, chopped
2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
4 garlic cloves, finely chopped
1 1/4 pounds eggplant, cut into 1-inch pieces
1/2 cup water
1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped
2 red bell peppers, cut into 3/4-inch pieces
3/4 pound green beans, trimmed and cut into 2-inch pieces
1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
3/4 pound boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces

preparation

Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes. Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.

Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.

Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl.

Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans.

Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.

Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

cooks' note:

Stew can be made up to 1 week ahead and chilled (covered once cool).

From VegKitchen
Menestra de Verduras (Spanish Vegetable Stew)

Serves: 6

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
2 cups water
1/2 cup dry white wine
3 large potatoes, peeled and diced
3 medium carrots, peeled and sliced
8 ounces white or crimini mushrooms, stemmed and sliced
1 1/2 teaspoons sweet paprika
8 stalks asparagus, bottoms trimmed and cut into 1-inch pieces
One 15-ounce can imported artichoke hearts, drained and quartered,
or one 10-ounce package frozen, thawed and quartered
1 cup frozen green peas
1/2 cup chopped fresh parsley or cilantro
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Preparation

Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Add the water, wine, potatoes, carrots, mushrooms, and paprika. Bring to a gentle boil, then lower the heat. Cover and simmer gently for 15 to 20 minutes, or until the potatoes and carrots are tender.

Add the asparagus and cook over low heat until tender but still bright green, about 10 minutes.

Stir in the artichoke hearts, peas, and parsley. Season with lemon juice, salt, and pepper. Cook over low heat for 5 minutes longer. If time allows, let the stew stand off the heat for an hour or so. Heat gently before serving. If the stew is too dense, add just a bit more water, then adjust the seasonings.

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