ARMADILLO EGGS

Serves 8.
2 quarts water
3 tablespoons salt
2 teaspoons cayenne pepper, or to taste
1 small red onion , thinly sliced
1 tablespoon coriander seed
1 tablespoon mustard seed
1 teaspoon celery seed
1 tablespoon dried red chile pepper flakes
5 whole cloves
5 allspice berries
3 bay leaves2 lemons, cut in half
3 cloves garlic, finely chopped
1 (2-inch) piece fresh gingerroot , finely chopped
2 pounds fresh shrimp
2 tablespoons fresh basil, chopped

Procedure:
Combine the water, salt, cayenne, and onion together in a large soup pot. Bring the mixture to a boil over high heat. Meanwhile, use a spice mill or mortar and pestle to thoroughly blend the coriander, mustard seed, celery seed, red pepper flakes, clove, allspice, and bay leaf until finely ground. Add the spice mixture to the pot. Add the lemon halves with the garlic and ginger when the water is boiling. Simmer the mixture for about 10 minutes before adding the shrimp. Add the shrimp, heat off and cover the pot with a tight-fitting lid. Let the shrimp steep to cook, until white throughout, about 5 minutes. Drain the shrimp through a colander and spread them evenly on a baking tray until cool enough to handle. Refrigerate the shrimp in an airtight container with the cooked lemon halves. Squeeze the cooked lemon halves over the shrimp and toss with the basil just before serving.

AFRICAN CHICKEN WINGS

FOR THE WINGS
4 Garlic cloves2 Shallots
1 1/2 ts Salt1 tb Chinese
5 spice2 ts Paprika
1 ts Dried rosemary crumbled
1/2 ts Cayenne or to taste
2 tb Vegetable oil
4 lb Chicken wings
FOR THE SAUCE
1/3 c Natural style peanut butter
1/4 c Canned cream of coconut Well stirred
2 Garlic cloves chopped
1/4 c Water
1/4 c Red bell pepper chopped
1/8 ts Dried hot red pepper flakes Or to taste
1 ts Soy sauce
Coriander sprigs -- forIfDesired

Procedure:

THE WINGS: Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden. The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving. THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste. THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander.

APPLE BUTTER

RECIPE:
32 oz Applesauce
11/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground allspice

Procedure:
Combine all ingredients. Place in saucepan.
Cook uncovered over low heat at least 1 hour to thicken and blend flavors.
Pour into covered container and refrigerate. Use as a spread on toast, muffins, crackers.
HELPFUL HINTS: Also makes a delicious fruit syrup for waffles and pancakes.Just thin to desired consistency with a small amount of water.
it could be served as breakfast

TIPS ON WHOLE GRAIN

Barley

Barley is a mild-flavored kernel-shaped grain known for its success at adding thickness to stews and soups. Barley is also a great addition to casseroles containing winter vegetables such as carrots, root veggies, and onions. The two most often used (for cooking) types of barely are pearled barley and hulled barley. Pearled barley is barley that has been milled. Because of this, it takes only 40 minutes to cook. Hulled barley--barley with its outer layer removed--is more nutritious than pearled but takes a full 90 minutes to cook.

Bulgur Wheat

If you want a grain that's a snap to prepare, you've found it in bulgur wheat. Bulgur wheat's latest and greatest claim to fame is tabbouleh salad, a Middle Eastern wheat and vegetable salad that has become wildly popular in the U.S. Bulgur wheat cooks by rehydration: in other words, pour twice the amount of boiling water or broth over dry bulgur and let it stand for 45 minutes. Bulgur wheat is often used as a ground beef substitute in vegetarian cuisine. When cooked in vegetarian chili, for example, the bulgur texture becomes very similar to ground beef--but lends more fiber and far less fat!

Couscous

Okay, we admit it: couscous is not a grain. It is a tiny pasta made from fine semolina wheat. Couscous is like a very light grain, making it ideal for those who are just beginning to experiment with specialty grains. Like bulgur, couscous is a breeze to prepare. The same method of rehydration (two cups of water or broth to 1 cup of couscous) is used, except that couscous will absorb the liquid much quicker than bulgur will. Couscous will be ready in a quick 5 minutes! Couscous makes a fluffy bed for chicken or fish kebabs.

Quinoa

Quinoa is not a new grain to South Americans. In fact, it's been growing in their fields for years (the Incans loved quinoa so much they called it "the mother grain"). Quinoa has a wonderful nutty taste and aroma, which explains why it is commonly used in salads, soups, pilafs and side dishes. Like couscous, quinoa is an ideal grain to try if you are new to the world of grains or are one for instant gratification. In a saucepan filled with a ratio of 2 cups water to 1 cup quinoa, the grain will cook in 15 minutes. More and more supermarkets are stocking this "ancient" grain on its shelves, so don't let its funny name scare you off!

Wild Rice

Wild rice is not really rice at all: it is the seed of a grass grown in Minnesota and Canada. Wild rice has an assertive flavor, so you may want to combine it with other grains before serving it straight. (It is also very expensive, since it's hand-harvested.) Many people are more willing to consume wild rice than they are brown rice, so consider serving wild rice at your next dinner party or family meal. Wild rice is delicious in soups and great paired with split peas. It is one of the longer-cooking grains, using three to four times the amount of water or broth versus grain. The rice must simmer for a full 45 minutes to 1 hour before serving. The results are worth it!

Brown Rice

Brown rice is probably the most familiar of all these grains. Try to substitute brown rice for white rice when you can because brown rice is more nutritious--it contains more fiber. If you are in a hurry, quick-cooking brown rice will suffice. But whenever possible, cook up a batch of brown rice and store it in a container in the refrigerator for future days when you don't have time to let it cook slowly. Brown rice cooks in double the amount of water or broth and it needs to simmer for a full 45 minutes.

Robyn Webb

TIPS ON WHOLE GRAIN

Go with the grain and add some flavorful fiber to your meals!
Tips

Try these ideas to add some (or all!) of these grains into your daily diet:

* For breakfast, cook brown rice in ¾ cup water and ¼ cup apple juice. Sprinkle the hot cooked rice with cinnamon and nutmeg.
* Add ¼ cup cooked wild rice into a bowl of vegetable or tomato soup.
* Instead of meat chili, substitute 1 cup dry bulgur wheat for 1 pound of meat. Sauté the bulgur with diced onions and other vegetables. Add liquid and let the chili cook until thickened.
* Mix and match grains: quinoa and couscous are extremely complementary flavors, as are brown and wild rice.
* In a non-stick skillet, sauté ½ cup (each) mushrooms and onions in 1 teaspoon olive oil. Add 2 cups low-sodium, low-fat chicken broth and bring the mixture to a boil. Stir in 1 cup pearled barley. Reduce the heat, cover and simmer for 45 minutes. You'll have a hearty side dish for four that goes well with Cornish hens, chicken or turkey.

Move over potatoes. Make way, pasta. Wild rice, brown rice, couscous, bulgur wheat, quinoa (keen-wa) and barley are rolling into town! When you are looking for a side dish with a twist, look no further than the versatility of grain. Grains are an excellent source of protein, vitamins, iron and dietary fiber. In addition, each type of grain has its own distinctive flavor, making them as tasty as they are nutritious.

Robyn Webb

Sichuan Bang Bang Noodles

INGREDIENTS (Nutrition)

* 1/2 pound Chinese wheat noodles or whole-wheat spaghetti
* 1/3 cup Newman's Own Lighten Up Low Fat Sesame Ginger Dressing
* 1/4 cup Thai-style sweet chili sauce
* 3 tablespoons creamy peanut butter
* 1 medium orange, zested and juiced
* 1 teaspoon hot chili oil, or to taste (sriracha may be substituted)
* 2 cups shredded chicken
* 2 cups broccoli coleslaw mix
* 1 hothouse (seedless) cucumber, cut in 1/2-inch dice
* 1 small red bell pepper, cut in 1/4-inch dice
* 1/2 cup chopped fresh cilantro
* Salt and pepper
*
* Garnish:
* Crisp, curly lettuce leaves
* 2 tablespoons chopped fresh cilantro
* 1/4 cup chopped peanuts

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DIRECTIONS

1. Bring 4-quarts of salted water to a boil over high heat; add pasta and cook until al dente stage is reached. Drain pasta; rinse with cold water and return to pan.
2. Place salad dressing, chili sauce, peanut butter, orange juice and zest in a small bowl; whisk to combine. Stir in 1 teaspoon chili oil. Taste. If more heat is desired, add additional chili oil, a teaspoon at a time, until seasoned to taste - exercise caution as chili oil is very hot.
3. Pour sauce over noodles. Add chicken, broccoli slaw, cucumbers, bell pepper, and 1/2 cup cilantro; toss to combine. Add salt and pepper to taste. Line a platter with lettuce leaves, top with noodles and garnish with reserved 2 tablespoons cilantro and chopped peanuts. Serve at room temperature.

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Article Source: Chris Garrou