Subj : cauliflower & berries
To   : SHAWN HIGHFIELD
From : JIM WELLER
Date : Wed Jun 08 2022 21:11:00

  Subj: cauliflower

 > There are some great Indian recipes for it that's for sure.  I'd
 > say we mostly either eat it raw or steamed.

I was never fond of it raw.

 >> tea

 JW> Lately I've been adding the calyx (the sepals) from fresh
 JW> strawberries to it, in the pot.

> They are too pricy this year.

In April I was seeing not very good berries from California for
$6.99/lb which we did not buy but in May fresher looking Canadian
ones were just $4.99 for 2 pounds for a while so we had lots. But
today they were up to $4.99 for a single pound and we gave them a
pass.

Even though our yard is more bedrock outcrop and gravel than soil
we do have a small patch of strawberries that are blossoming right
now. This far north we have May frosts, June blossoms and July
berries.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aloo Gobi Aur Mater (Cauliflower with Potatoes and Peas)
 Categories: Vegetables, Indian, Chilies, Spice
      Yield: 4 Servings
 
      4 tb Oil
      2 md Onions, finely chopped
    450 g  Potatoes, diced into
      2    Cm pieces
      1 sm Cauliflower, cut into
      2 cm pieces
    1/2 ts Ground turmeric
    1/3 ts Chilli powder
      1 ts Ground cumin
      2    Tomatoes, chopped
      1 ts Salt
    1/4 ts Sugar
    200 g  Peas
    1/2 ts Garam Masala
 
  Heat the oil in a karahi (wok) over medium high heat. Add the
  onions and fry for 3-4 minutes until light brown. Add the potatoes
  and cauliflower and stir. Add the turmeric, chilli, cumin,
  tomatoes, salt and sugar. Stir fry for 2-3 minutes. Add the peas,
  cover and reduce heat to a medium low and cook until the potatoes
  and cauliflower are tender. During the cooking period stir the
  vegetables a few times to stop them sticking. Sprinkle with garam
  masala.
  
  Garam Masala means "hot spices" and is a mixture of ground spices
  that is used sparingly, sprinkled either on a finished dish or on to
  the foods just before it has finished cooking. It is far better to
  grind your own spices than to buy the mixture ready-ground. Bought
  garam masala often contains inferior quality spices and will not keep
  its flavour for long. For homemade garam masala, grind together
  cardamom seeds from 10 pods, 25 g cinnamon stick, 6 cloves and 6-8
  whole black peppercorns. Store in an airtight jar in a cool place.
  
  Compiled by Imran Chaudhary,  Gold Coast, Australia to: Eat-L
 
  -I use frozen peas, thawed and add them just seconds before
  serving. -JW

MMMMM  


Cheers

Jim


.... Someone please explain why I have to pay full price for Swiss cheese?

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