-=> Quoting Mike Powell to Jim Weller <=-

 > Chana Dal ... in a standard French Canadian Habitant style
 > pea soup using turkey thighs instead of ham.
 
 > soup / turkey thighs / meat and broth from the Indian not chicken
 > "butter chicken".

 MP> Both of those sound delicious.

I like mixing cuisines and substituting non-standard ingredients to
come up with fresh, new dishes.

 > What's everybody else up to in the kitchen during the hot dog days
 > of august?

 MP> As little as possible considering the heat.  We had a break from the
 MP> heat for a couple of days but it returns today.

We hit an all time new record on the August long weekend ... 32.6 C
so 91 F  which is really hot for up here. It's now down to a rather
unseasonable 65 daytime high and 46 nighttime low. No happy medium!


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sesame Spread / Hummus Tahini
 Categories: Greek, Spreads, Middle east, Beans, Dips
      Yield: 1 Pint
 
     15 oz cn garbanzo beans, drained
    1/3 c  Lemon juice
    1/4 c  Tahini paste
      3 tb Chopped green onion
      2 tb Chopped flat-leaf parsley
    1/4 ts Ground cumin
      2    Garlic cloves, peeled
           Salt and freshly ground
           Black pepper to taste
           Parsley sprigs or cilantro
           For garnish
           Lavosh (cracker bread) or
           Pita bread, quartered
 
  Place the beans in a blender or food processor with the lemon
  juice, tahini, onion, parsley, cumin, and garlic. Add salt and
  pepper and blend again. Turn into a bowl, cover and chill. When
  ready to serve garnish with a wreath of parsley or cilantro.
  Spread on lavosh or pita bread. Makes about 2 cups.
 
  (I like adding pureed roasted red peppers and/or powdered chilies
  to mine -JW)

MMMMM



Cheers

Jim


... You say drunk and disorderly; I say spirited and spontaneous.

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