koko's corner

Herbaceous, spicy, crunchy and oh, so wonderful. Bet you can't eat just one.

Be sure and let them sit the full 24 hours for the flavors to develop

Once I got all the carrots and onions peeled and sliced, I discovered I didn't have the chili's needed to make the recipe, so I cheated and threw in a small can of Embasa brand pickled jalapenos en escabeche.

Not only did I not have the chilis but I didn't have the radishes either; not having_all_the ingredients has never stopped me before, and so far, (knock on wood) I haven't had too many disasters. 

This turned out so good I don't know how the original recipe can top it, but I'll eventually give it a try. 

What I did different was to not use the chilis called for in the recipe, but substituted them with a small can of Embasa brand jalapenos en escabeche. I also substituted a medium onion for the radishes; and I doubled the liquids and herbs. 

Here's the original recipe

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Pickled Carrots and Radishes

relishes/preserves

6 medium carrots, peeled and sliced; into 1/4 inch pieces
6 large radishes; stemmed and quartered
1-2 medium anaheim chili peppers; seeded thinly sliced
1 large fresh jalapeno chili pepper, stemme; seeded, thinly sliced
1/2 cup Water
1/2 cup white vinegar
1 1/2 teaspoons Salt
1 1/2 teaspoons honey
1/2 teaspoon dried mexican oregano, or regular; crushed
1/2 teaspoon coriander seeds
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon dried marjoram; crushed
1/4 teaspoon dried thyme; crushed

In a large nonmetal bowl or glass jar combine carrots, radishes and chili
peppers.
In a small saucepan combine the water, vinegar, salt, honey, oregano,
coriander seeds, black pepper, marjoram, thyme, and bay leaf. Bring to
boiling; reduce heat. Simmer, uncovered for 5 minutes.

Pour hot liquid over vegetables. Let cool to room temperature. Cover and
chill for at least 24 hours before serving, stirring occasionally.

Notes:  Better Homes and Gardens Mexican magazine

Yield: 16 servings

Preparation Time:  24:00


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And that's that

A rich western African stew with as many variations as there are cooks. The stew I made uses vegetables and of course peanut butter, which is a must. 

Served over rice, quinoa,couscous or fufu

I've been sick all week so this was a very comforting soup for me. 

Come see what I did...