Recipe / was Brazilian menu

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Oh dear, cassava, huh? something else I have never tried to cook! What a

loathsomely sheltered life I seem to have had! :=( But I know where I can g=

et

some, by golly :=)

 

thanks for the recipe - much appreciated. Something else to keep. I know

what you mean by learning it at mother's knee, but for those of us who didn=

't

have a mother in that part of the world, it's your knee, or cyber knee, we =

have

to learn at *lol*

 

I was noticing the flavourings - mostly garlic, parsley and onion - with ta=

basco

to taste (well, they have larger bottles sometimes!!!! *lol*). This reminds=

me, I

saw a recipe somewhere recently for something like this - beans with kale -=

I

think. I'll see if I can find it.

 

Chat later.

 

gf

 

, Mirian de Meneses Costa <

mirian_m_costa> wrote:

> Hi!

>

> You would have been most welcome, gf!

>

> I don´t think parsnip might do... the flavor is too different. If you can=

find

cassava it will be perfect.

>

> A recipe for kale and beans ? These are things we learn with Mom, you

know ... let me try. It is like this:

>

> KALE

>

> 1 bunch of kale

> 1 or 2 minced garlic cloves.

> 1 medium onion cut in thin half-moons

> 1 cup Italian parsley - minced

> 1 cup spring onion - minced

>

> Cut a bunch of kale very thinly.

> Cut lots of parsley and lots of spring onions very thinly.

> Mix kale and parsley and spring onions and put in a colander and pour

boiling water over that.

>

> Cook onion and garlic clove in olive oil for about 5 minutes.

> Add kale and salt.

> Mix till it wilts.

>

> BEANS

>

> 2 cups dried beans

> 1 bay leaf

> 1 or 2 minced garlic cloves.

> 1 medium onion cut in thin half-moons

> Tabasco to taste

>

>

> Soak beans overnight. Discard soaking water. Cook with bay leaf till tend=

er

- we use a pressure cooker and this takes about 15 minutes.

>

> Cook onion and garlic clove in olive oil for about 5 minutes.

> Add beans, salt and Tabasco. Cover and bring to boil. Let simmer for a fe=

w

minutes, to blend flavor.

>

> CASSAVA or PERUVIAN CARROT

>

> 1 pound cassava

> 1 or 2 minced garlic cloves.

> 1 medium onion cut in thin half-moons

> 1/x cup Italian parsley - minced

> Tabasco to taste

>

> Cut cassava in big chunks and cook in salted water till almost tender.

> Cook onion and garlic clove in olive oil for about 5 minutes.

> Add cassava, salt and Tabasco.

> Cover and bring to boil. Let simmer for a few minutes, to blend flavors. =

 

> Sprinkle with minced parsley.

>

>

>

> Bon apetit!

>

>

> Mirian / Brazil

>

> greenfury2004 <greenfury2004> wrote:

> Sounds great :=) I don't suppose you have a recipe for that kale and bean=

s

=

>

> and peruvian carrot dish, do you? Of course, it's a bit tricky if you don=

't=

> know

> where to buy such a carrot, but perhaps parsnip might do?

>

> Anyway, it sounds very good - anything else in the dish besides the items=

y=

> ou

> mention? I very nearly took wing and flew to join you!

>

> gf

>

>

>

>

> Mirian M. Costa, tradutora

> Tels. (11) 5531-9153, (19) 3871-5152

> Cel. (11) 9764-3807

>

>

>

>

>

>

> Domains - Claim yours for only $14.70/year

>

>