Homemade Luandry Detergent

Here is a link to the laundry detergent that I make and love:
http://prerogativetobe.blogspot.com/2010/01/homemade-laundry-detergent.html

Cauliflower, Potato, and Pea Curry

Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish. RECIPE INGREDIENTS 1/4 cup canola oil 1 tablespoon ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon turmeric 1/4 teaspoon dried red pepper flakes 1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups) 1 1/2 pounds boiling potatoes (about 4), peeled, cut into 1 1/2-inch pieces 1 cup canned crushed tomatoes in thick puree 1/2 cup chopped fresh cilantro 1/2 cup water 1 teaspoon salt 1 cup frozen petite peas

DIRECTIONS In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer. Variation If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.

Overnight Oatmeal

Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking. RECIPE INGREDIENTS 8 cups water 2 cups steel-cut oats (see Ingredient note) 1/3 cup dried cranberries 1/3 cup dried apricots, chopped 1/4 teaspoon salt, or to taste Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.

DIRECTIONS Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. Stovetop Variation Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

Black Bean Soup with Lime and Cumin

My introduction to black bean soup was served with a slice of lemon floating on its rich brown-black surface. Following my host's lead, I sank the lemon with my spoon and smashed it against the bottom of my bowl, releasing a snappy hit of lemon juice. My version of this smooth and elegant soup uses a combination of lime (instead of lemon), cumin, and chipotle chile for a piquant Mexican savor. It's a delight either hot or cold. RECIPE INGREDIENTS 2 cups dried black beans (4 cups cooked) 1 1/2 tablespoons olive oil 1 tablespoon whole cumin 1 cup chopped onions 4-5 cups reserved bean stock or bean stock and water 1/2 canned chipotle chile 1/4 cup plus 2 tablespoons lime juice Salt, to taste Lime slices, garnish Finely chopped cilantro, garnish

DIRECTIONS Sort through, rinse, soak, and cook the beans by your preferred method. While the beans are cooking, heat the oil in a nonstick or heavy-bottomed frying pan over medium heat. When hot, add the cumin and brown it, taking care not to burn it. Add the onions and cook slowly until browned. Drain the beans, reserving 5 cups of the stock. Puree the beans with 4 cups of the reserved stock in a blender or food processor. Add the onion mixture chile, lime juice, and salt and process until velvety smooth. If the soup is too thick, thin it with the remaining 1 cup of stock. Reheat the soup to serve it hot. To serve it cold, cool the soup to room temperature and chill it in the refrigerator 4-5 hours, or in the freezer, stirring occasionally, 1 1/2 hours. Either hot or cold, garnish each serving of soup with a slice of lime floating in the middle and a sprinkling of the cilantro.

Green Beans with Carmelized red onions

For an attractive presentation, trim the stem ends of the beans, leaving the pointed ends intact. Most fresh beans today do not require stringing, as the fibrous string has been bred out of them. Make Ahead Tip: Prepare through step 2. Cover and refrigerate onions for up to 2 days. Refresh beans under cold running water; cover and refrigerate for up to 2 days. RECIPE INGREDIENTS 1 tablespoon extra-virgin olive oil 3 medium red onions (about 1 3/4 pounds), cut into 16 wedges each 1 pound green beans, trimmed 1/2 cup vegetable broth 1 tablespoon balsamic vinegar 2 teaspoons light brown sugar 1/4 teaspoon salt Freshly ground pepper to taste Tip: Commercial vegetable broth is readily available in natural-foods stores and many supermarkets. We especially like the Imagine and Pacific brands, sold in convenient aseptic packages that allow you to use small amounts and keep the rest refrigerated.

DIRECTIONS Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 15 minutes. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, 6 to 7 minutes. Drain. Add broth to the onions; cook for 5 minutes. Stir in vinegar, brown sugar, salt and pepper. Add the beans, cover and cook for 2 minutes. Serve warm.

Indian Vegetable Stew

Indian Vegetable Stew

Sweet sautéed onions and a rich mixture of spices create a complex, flavorful base for this extraordinary vegetarian stew. RECIPE INGREDIENTS 1 tablespoon extra-virgin olive oil 3 large onions, coarsely chopped (4 cups) 4 cloves garlic, minced 1 teaspoon cumin seed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon cardamom 1/8 teaspoon cayenne pepper 1 pound new potatoes, scrubbed and quartered 1 1/2 cups water 1/2 teaspoon salt 1 19-ounce can chickpeas, rinsed 1 14-ounce can crushed tomatoes, preferably fire-roasted 1 pound mini carrots 3/4 cup chopped fresh cilantro 3/4 cup low-fat plain yogurt (optional)

DIRECTIONS Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes. Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender, 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.

Spinach with Almonds and Garlic

Spinach with Almonds and Garlic

RECIPE INGREDIENTS 2 tablespoons olive oil 2 cloves garlic, chopped 1/2 cup sliced almonds 3/4 teaspoon salt 1/8 teaspoon cayenne pepper 2 pounds spinach, washed well and trimmed

DIRECTIONS In a sauté pan over low heat, heat the olive oil. Add the garlic and cook for 1 minute. Add the almonds, salt, and cayenne and cook for 2 minutes more. Remove from the heat and set aside. Coarsely chop the spinach. In a large covered saucepan, in a small amount of boiling salted water, cook the spinach for 4 minutes, or until tender. Drain well. Mix the garlic and almond mixture into the spinach.

Squash, Bean and Corn Stew

Beans, an essential part of the South American diet, join other staples from that part of the world; corn, squash, and tomatoes in this extremely popular Chilean vegetable stew. We've chosen kidney beans, but you can use pinto, cannellini, or any type you have on hand. RECIPE INGREDIENTS 1/4 cup olive oil 2 onions, sliced thin 2 cloves garlic, chopped 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1 teaspoon dried oregano 2 tablespoons drained chopped pimentos (one 4-ounce jar) 1 cup canned crushed tomatoes in thick puree (from a 15-ounce can) 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice 1 1/2 cups water 2 teaspoons salt 2 cups drained and rinsed canned kidney beans (one 19-ounce can) 2 cups fresh (cut from about 4 ears) or frozen corn kernels 1/2 cup chopped fresh basil (optional)

DIRECTIONS In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne, and oregano and cook, stirring, until fragrant, about 1 minute. Stir in the pimientos, tomatoes, squash, water, and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil. VARIATIONS: Add one cup of diced ham along with the beans and corn. Use peeled, cubed pumpkin or acorn squash instead of the butternut squash. WINE RECOMMENDATION: Gewurztraminers from Alsace have a unique combination of aromas: rose petals, ripe apricots, and musky spice. Though called dry, these wines usually contain a bit of residual sugar--a real plus for this dish, with its sweet squash and corn.

Basic Sauteed Kale

Basic Sauteed Kale

Simply sauteed kale seasoned with the big blast of sherry vinegar is a deluxe combination. RECIPE INGREDIENTS 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip) 1/2 cup water 2 cloves garlic, minced 1/4 teaspoon crushed red pepper 2-3 teaspoons sherry vinegar or red-wine vinegar 1/4 teaspoon salt Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it—allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.

DIRECTIONS Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt.

Kale and Potato Hash

Kale and Potato Hash

Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch. RECIPE INGREDIENTS 8 cups torn kale leaves (about 1/2 large bunch; see Tip) 2 tablespoons horseradish 1 medium shallot, minced 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 2 cups cooked shredded potatoes (see Ingredient note) 3 tablespoons extra-virgin olive oil A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking. Ingredient Note: Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.

DIRECTIONS Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

Roasted Vegetables

The oven temperature needs to be high to give the vegetables a golden finish. For a complete menu, bake fish fillets alongside for about 8 minutes per inch of thickness. RECIPE INGREDIENTS 10 unpeeled tiny new potatoes, quartered 1 cup peeled baby carrots 1 small onion, cut into wedges 1/4 cup olive oil 3 tablespoons lemon juice 3 cloves garlic, minced 1 tablespoon minced fresh rosemary or oregano or 1 teaspoon dried rosemary or oregano, crushed 1 teaspoon salt 1/2 teaspoon pepper 1/2 of a small eggplant, quartered lengthwise and cut into 1/2-inch-thick slices (2 cups) 1 medium red or green sweet pepper, cut into 1/2-inch-wide strips

DIRECTIONS In a 13-by-9-by-2-inch baking pan combine potatoes, carrots, and onion. In a small mixing bowl combine olive oil, lemon juice, garlic, rosemary or oregano, salt, and pepper. Drizzle over vegetables in baking pan; toss to coat. Roast, uncovered, in a preheated 450 degrees F oven for 30 minutes, stirring occasionally. Remove from the oven. Add eggplant and sweet pepper; toss to combine. Return to oven; roast about 15 minutes more, or till vegetables are tender and brown on the edges, stirring occasionally.

Barley Corn Salad

RECIPE INGREDIENTS 2 cups cooked medium pearl barley 2 cups frozen corn, thawed 1/2 cup chopped sweet red pepper 1/2 cup chopped green pepper 3 green onions, chopped 1 tablespoon minced fresh cilantro or parsley 2 tablespoons lemon juice 2 tablespoons canola oil 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/8 teaspoon pepper
DIRECTIONS In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Mushroom Fried Rice

The quickest, and most authentic way to make this hearty version of a Chinese-restaurant favorite is to start with leftover rice (you'll need about three cups). But even if you start with raw rice, you'll still be ready to eat in well under an hour. RECIPE INGREDIENTS For the Rice: 1 1/2 cups long-grain rice For the Mushrooms: 3 tablespoons cooking oil 1/2 pound cremini mushrooms, sliced thin 1/2 pound shiitake mushrooms, stems removed, caps sliced 1/2 pound white mushrooms, sliced thin 1/4 teaspoon dried red pepper flakes 1 tablespoon grated fresh ginger 6 scallions including green tops, sliced thin 1/2 teaspoon salt 1/4 cup soy sauce 1/2 cup frozen peas 1 teaspoon Asian sesame oil

DIRECTIONS FOR THE RICE: Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool. FOR THE MUSHROOMS: Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate. TO ASSEMBLE: In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil. VEGETABLE TIP: Most people throw away shiitake stems because they're tough. But you can simmer them gently in stock, or any liquid, until they're tender. If that's too much trouble, just save them to add flavor to stock.

Middle Eastern Chick Pea and Rice Stew

The nutty goodness of slowly browned onions, spices and sweet potato are offset by a burst of fresh cilantro. Serve this hearty potage with whole-wheat pita and a salad of sliced cucumbers tossed with yogurt and a pinch of salt. RECIPE INGREDIENTS 1 tablespoon extra-virgin olive oil 3 medium onions, halved and thinly sliced (about 3 cups) 2 teaspoons ground cumin 2 teaspoons ground coriander 1 cup orange juice 4 cups reduced-sodium chicken broth or vegetable broth 2 15-ounce cans chickpeas, rinsed 3 cups peeled and diced sweet potato (about 1 pound) 2/3 cup brown basmati rice 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup chopped fresh cilantro

DIRECTIONS Heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned, 10 to 12 minutes. Add cumin and coriander and stir for about 15 seconds. Add orange juice and broth. Stir in chickpeas, sweet potato, rice and salt. Bring to a boil; reduce heat to a gentle simmer and cover. Cook, stirring occasionally, until the rice is tender and the sweet potatoes are breaking down to thicken the liquid, about 45 minutes. Season with pepper. (The stew will be thick and will thicken further upon standing. Add more chicken broth to thin, if desired, or when reheating). Serve topped with cilantro.

Edemame Lo Mein

his is not the greasy Lo Mein of your favorite Chinese take-out, it tastes even better. Plus you get plenty of nutrients with the addition of edamame, a great vegetarian protein source. Make it a Meal: Fruit sorbet and sesame cookies are a perfect ending. RECIPE INGREDIENTS 8 ounces whole-wheat spaghetti 2 cups frozen edamame (shelled soybeans) 4 scallions, thinly sliced 1/4 cup oyster sauce or vegetarian "oyster" sauce 1/4 cup rice-wine vinegar 3 tablespoons reduced-sodium soy sauce 2 teaspoons sugar 2 teaspoons toasted sesame oil 1/8 teaspoon crushed red pepper 2 tablespoons canola oil 2 medium carrots, cut into matchsticks 2 small red bell peppers, cut into matchsticks

DIRECTIONS Bring a large pot of water to a boil. Add spaghetti and edamame and cook, stirring occasionally, until the pasta is just tender, 8 to 10 minutes or according to package directions. Drain. Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved. Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

Marinated Zucchini with Bow Ties

Active Time: 25 Minutes Total Time: 25 Minutes Yield: Serves 4 Garden-fresh zucchini and tomatoes make a beautiful pasta, perfect for a warm summer night's dinner. It can be served hot or at room temperature, either for four as a main course or for eight as a side dish – with grilled chicken, for instance. RECIPE INGREDIENTS 1/3 cup plus 3 tablespoons olive oil 4 cloves garlic, minced 2 pounds zucchini (about 4), cut in half lengthwise and then cut crosswise into 1/4-inch slices 2 1/2 teaspoons salt 3/4 pound plum tomatoes (about 6), seeded and diced 1/2 cup chopped fresh basil 1/4 cup plus 1 tablespoon wine vinegar 1 1/2 teaspoons fresh-ground black pepper 1 pound bow ties

DIRECTIONS In a large frying pan, heat 3 tablespoons of the oil over moderate heat. Add the garlic, zucchini, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tender, about 5 minutes. Transfer the zucchini to a large stainless-steel, glass, or ceramic bowl and stir in the tomatoes, basil, vinegar, the remaining 2 teaspoons salt, and the pepper. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain the pasta and toss it with the marinated zucchini and the remaining 1/3 cup oil. VARIATION: Balsamic-Marinated Zucchini with Bow Ties For a sweeter dish, you can substitute an equal amount of balsamic vinegar in place of the wine vinegar called for in the recipe.

Chick Pea Stew

Chick Pea Stew

Active Time: 20 Minutes Total Time: 35 Minutes Yield: 4 servings, about 1 cup each When time is of the essence, this hearty stew makes a quick meal. It has a complex, almost beefy flavor that develops when the onion and garlic are cooked until dark brown. Accompany with steamed rice or whole-wheat flatbreads (chapatis). Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave. RECIPE INGREDIENTS 1 tablespoon canola oil 1 teaspoon cumin seeds 1 medium red onion, chopped (1 cup) 5 medium cloves garlic, minced 1 tablespoon coriander seeds, ground (see Ingredient Note) 1 cup water 1 red potato, scrubbed and cut into 1-inch cubes 1 19-ounce or 15-ounce can chickpeas, rinsed 1/2 teaspoon salt 1/2 teaspoon coarsely ground pepper 2 tablespoons finely chopped fresh cilantro, divided 1 medium tomato, cut into 1-inch cubes Ingredient Note: Coriander seeds are tiny and yellowish brown; they are produced when cilantro is allowed to seed. They smell slightly citric. Their flavor does not resemble, in any way, that of cilantro.

DIRECTIONS Heat oil in a large saucepan over medium-high heat; cook cumin seeds for 10 seconds. Add onion and garlic; cook, stirring, until dark brown, 5 to 8 minutes. Add coriander; cook, stirring, for 20 seconds. Stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro. Bring to a boil. Reduce heat to low, cover and simmer until the potato is tender, 15 to 20 minutes. Add tomato, increase heat to medium and simmer, uncovered, for 1 to 2 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve.