Green Mung Bean Stew

First seen on Dr.Oz as Green Mung Bean Soup. Recipe didn't seem to have enough ingredients, so we added more and ended up with a meatless stew. Dr. Oz's soup was primarily for detox.

Ingredients

Mung Beans

1 cup whole organic green mung beans ( green gram) rinse 2-3 times
3 cup water boiled water
2 cup water - to achieve the soup You can replace water with vegetable or chicken broth Add liquid as necessary
1 tbsp extra virgin olive oil or ghee
1/2 tsp mustard seeds optional
1/4 tsp hing (known as asafoetida in the West)
1 bay leaf                                                                
1/2 tsp turmeric                                                      
1 tsp mixed cumin and coriander powder
Aromatic Spice Blends’ Mild Garam Masala, 3 tsp.
11/2 tsp ginger - chopped
1/2 tsp garlic - chopped
1 small onion - chopped
1 small sweet potato cut into pieces

Mung Stew w/shrimp

1 large bunch of fresh scallions (green parts only), washed and chopped
1 small diced tomato or 5 cherry tomatoes cut in half
16 oz fresh spinach washed and chopped
1/2 cup Italian parsley chopped

Rock salt to taste

freshly ground black pepper powder

11/2 tsp. lemon juice
Sriracha to taste
Optional - cooked chicken, pork, or shrimp

Note: The mild garam masala includes nigella and fennel seeds in addition to the spices used in regular garam masala. This blend has no red chillies or paprika in it. If you've never used some of these spices before, start small and add to taste.

Directions

Boil 3 cups of water and add 1 cup of mung beans. Set aside until beans volume double.  Clean and finely grind ginger and garlic. Drain the mung beans. Place the soaked beans with the fresh water and cook with the indicated amount of water until almost cooked. It takes around 20 minutes. The beans have to be broken. Don't add salt until the end of cooking. It makes the beans tough.

Heat the oil or ghee in a large deep saucepan and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger, remaining dry spices and a pinch of black pepper. Mix well and do not allow to burn. Add onion, garlic to spice mix. Saute until soft. Add tomatoes.

Add the spice mixture and sweet potatoes to the beans in saucepan. Bring to a boil then simmer for approximately 20 minutes or until  beans are cooked.. Add the remaining ingredients and cook a few more minutes. If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked. Add Lemon and Enjoy!

Bean Sprout

Important:  

Don't buy sprouting mung beans.Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. Mung bean sprouts are germinated by leaving them watered with four hours of daytime light and spending the rest of the day in the dark. They are usually simply called "bean sprouts". 

Mung beans sprouted

Cassava Pone

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to the site is not necessary but always appreciated.


Makes 6 servings

INGREDIENTS:
1 ¼ cups brown sugar
1 lb. raw cassava grated (Many stores sell frozen yucca/cassava)
1 cup milk
½ tsp. nutmeg or mace
½ pack dried coconut flakes
2 cups hot water
1 cup coconut milk
2 tbsp. melted butter
1/2 cup raisins (optional)
1/2 tsp. salt
1 tsp, ginger
1 tsp. cinnamon

1 tsp. vanilla

METHOD:
1. Combine cassava with milk, sugar and spices and mix well.
2. Add raisins (if using), coconut, hot water and melted butter.
3. Mix briskly and taste for sweetness desired.
4. Add more sugar if necessary, pour into greased Pyrex dish. (This time around I used a non-stick baking pan. As it was black I lowered the temperature from 375 to 350 F.)

5. Bake at 375 F for 45 – 50 minutes

Note: Follow these instructions to the tee and your batter may seem slightly fluid when the oven timer goes off. Have no fear, as long as there is a good crust, and the batter is more like firm jello, than milk you should be alright. Make sure to let the pone cool completely before cutting. All will be well - TriniGourmet.com.

Note from Dashingclaire:
My great aunt use to make this and it is so good.  She never wrote down recipes, so I had no idea how to make pone. This is the closest recipe to my Auntie's.

Cassava:  Other common name(s): cassava plant, tapioca, tapioca plant, manioc, yucca. Fresh roots contain about 30% starch and very little protein. Roots are prepared much like potato. They can be peeled and boiled, baked, or fried. It is not recommended to eat cassava uncooked, because of potentially toxic concentrations of cyanogenic glucosides that are reduced to innocuous levels through cooking. Bread made wholly from cassava has been marketed in the U.S.A. to meet the needs of people with allergies to wheat flour. 


Resources: 
Contributor: Stephen K. O'Hair, Tropical Research and Education Center, University of Florida

Rosemary and Pepper Soda Bread

Adapted from Epicurious

(makes 8 small loaves)

Ingredients:

3 1/2 cups all-purpose flour

1 tablespoon sugar

1/2 cup oats

1 tablespoon fresh rosemary, finely chopped

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon black pepper + topping

1/4 cup butter

1 3/4 cups buttermilk (I used milk + 3 teaspoons vinegar for 5 minutes at room temp)

Direction: 

Preheat oven to 375F. Combine dry ingredients (flour, sugar, oats, rosemary, baking powder, baking soda & pepper) in a bowl and whisk together. In a large saucepan melt butter on medium heat, stir regularly until butter is browned. Stir into dry mixture along with buttermilk.

Turn out onto a well-floured surface. Divide dough in half and form into balls. Place on an ungreased cookie sheet and bake for 45 minutes or until a toothpick comes out clean.

Smoked Baked Beef Brisket in the Oven

All season brisket when it’s too hot or cold to grill outside. This genuinely seasoned, madly flavorful oven baked beef brisket recipe makes this barbecue treat available to anyone, whether you have a backyard, live in a one room apartment or the day is threatened by bad weather.  With the use of vinegar in the recipe, you don’t have to marinade the beef.

Selecting a Beef Brisket 

The recipe uses a three to five-pound beef brisket that has been moderately trimmed of excess fat.
 Be sure the brisket you select is FRESH.  The recipe is not for a corned-beef brisket.

Oven Baked Brisket in 5 Easy Steps  

1. Marinade meat optional 
2. Soak wood chips
3. Make sauce
4. Dry rub brisket
5. Assemble and bake

You can pick up smoking chips at most of your local supermarket or hardware store that sell barbecue supplies such as charcoal.  I used mesquite or hickory depending on the meat and desired flavor.   Smoking connoisseurs have preferred types of woods for conveying specific flavors to the meat - apple for a light sweetness, mesquite for a deep penetrating Hispanic Southwest flavor, aromatic alder for a more subtle smoke on fish and seafood.  Check that the pre-packaged smoking chips haven’t seen any pesticides or chemical additives. Break the large chunks of wood into small chips.  If you don't want an added step, make sure to get small smoking chips and not wood chunks.  Soak the chips for 30-60 minutes. Drain before using.

Line the bottom of a heavy roasting pan with foil and then the chips.

Ingredients

Peel and slice 1 whole onion.
3 cloves of garlic
Fresh sprig of Turkish oregano or similar hot and spicy oregano
McCormick Grill Mates Slow Low Smokin Texas BBQ Rub
McCormick Grill Mates Mesquite Marinade
Make the dry rub and the sauce.
Apply the rub to the brisket, sauce and bake.

Sauce Recipe for Oven Smoked Beef Brisket
Sauce Ingredients:

4 tablespoons strongly brewed black coffee.  Make extra morning coffee and let cool.
4 tablespoons apple cider vinegar
4 tablespoons low sodium soy sauce
4 tablespoons liquid smoke, flavor depends on wood chips
1 tablespoon Worcestershire sauce
1 tablespoon A-1 Steak Sauce

Instructions:

Combine all sauce ingredients in a container with a tight fitting lid.
Give it a few vigorous shakes; set aside.

Oven Baked Beef Brisket Recipe 

Directions:

1. Pre-heat oven to 250-300°F depending on your oven.
2. Place large piece of foil in bottom of pan. 
3. Place the soaked wood chips on foil. Place another layer of foil, poke holes and top with sliced onion, oregano and garlic in the bottom of a roaster pan large enough to accommodate the brisket.
4. Arrange the place the wood on bottom with onions layer on top so that they are mostly in the center of the pan; so that the brisket will rest on onions as it bakes.
5. With the dry rub, liberally season the brisket by rubbing the seasoning on every surface of the meat. Sometimes briskets have splits and folds. Make sure that every surface is well seasoned. It is expected that the entire dry rub recipe will be used on a four-pound brisket.
6. Place the seasoned brisket on the bed of sliced onions, fat side up.
7. Fold up sides of all layers of foil.
8. Pour the entire smoking sauce recipe over and around the brisket.
9. Tightly seal the meat with sheets of aluminum foil top and bottom.
10. Place in the center of pre-heated oven and bake for 4½ hours.
11. Remove from oven and allow brisket to rest for 30 to 60 minutes before slicing to enjoy.

Brisket is best when thinly sliced against the grain. Serve it with your picnic sides for the day or make great sandwiches.  It is delicious served with traditional barbecue item such as baked beans, green tossed salad or pickled cucumber salad and corn-on-the-cob.