Difference between revisions of "Translations:AY Honors/Cooking/Answer Key/84/en"

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Message definition (AY Honors/Cooking/Answer Key)

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{{AY Honors/Recipe
|name = Ratatouille
|servings=3-4
|ingredients=
* Olive oil
* 1 onion
* 1 clove garlic
* 1 eggplant
* 1 green bell pepper
* 2 zucchinis (cucumber also works well)
* 6 medium tomatoes, ripe (juicy) and peeled
* salt and pepper to taste
* [[W:Herbes de Provence|Herbes de Provence]] to taste
|procedure=
# Put a large casserole on the stove on medium heat.
# Chop the onions and garlic. When the casserole is hot, add enough olive oil to just cover the bottom.
# Add the onions and garlic and brown.
# Chop the green pepper, zucchinis and egg plant. Add to the casserole. Stir from time to time.
# Peel the tomatoes. Dice them or cut them into quarters, add to the casserole.
# Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables - if so, perfect. If not, add water as needed (not too much).
# Add salt, pepper and Herbes de Provence to taste. In general, 1 tbsp of salt, 1/2 tsp of pepper and 1 tbsp of the herbs will suffice.
# Cover the casserole and let simmer on low heat for 45 minutes to 1 hour.
}}
----
{{AY Honors/Recipe
|name =Potato-Chickpea Curry
|ingredients=
* 1 smallish Onion
* 2 (or so) cloves Garlic
* Olive oil
* 1 Tbsp. Curry powder
* 1 can Coconut milk
* 2 or 3 Potatoes (yukon gold are good, but use whatever you like)
* 1 can chickpeas (unsalted, if available)

----
{{AY Honors/Recipe
|name = Ratatouille
|servings=3-4
|ingredients=
* Olive oil
* 1 onion
* 1 clove garlic
* 1 eggplant
* 1 green bell pepper
* 2 zucchinis (cucumber also works well)
* 6 medium tomatoes, ripe (juicy) and peeled
* salt and pepper to taste
* [[W:Herbes de Provence|Herbes de Provence]] to taste
|procedure=
# Put a large casserole on the stove on medium heat.
# Chop the onions and garlic. When the casserole is hot, add enough olive oil to just cover the bottom.
# Add the onions and garlic and brown.
# Chop the green pepper, zucchinis and egg plant. Add to the casserole. Stir from time to time.
# Peel the tomatoes. Dice them or cut them into quarters, add to the casserole.
# Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables - if so, perfect. If not, add water as needed (not too much).
# Add salt, pepper and Herbes de Provence to taste. In general, 1 tbsp of salt, 1/2 tsp of pepper and 1 tbsp of the herbs will suffice.
# Cover the casserole and let simmer on low heat for 45 minutes to 1 hour.
}}
----
{{AY Honors/Recipe
|name =Potato-Chickpea Curry
|ingredients=
* 1 smallish Onion
* 2 (or so) cloves Garlic
* Olive oil
* 1 Tbsp. Curry powder
* 1 can Coconut milk
* 2 or 3 Potatoes (yukon gold are good, but use whatever you like)
* 1 can chickpeas (unsalted, if available)

Ratatouille

Ingredients

Procedure

Olive oil
1 onion
1 clove garlic
1 eggplant
1 green bell pepper
2 zucchinis (cucumber also works well)
6 medium tomatoes, ripe (juicy) and peeled
salt and pepper to taste
Herbes de Provence to taste

Put a large casserole on the stove on medium heat.
Chop the onions and garlic. When the casserole is hot, add enough olive oil to just cover the bottom.
Add the onions and garlic and brown.
Chop the green pepper, zucchinis and egg plant. Add to the casserole. Stir from time to time.
Peel the tomatoes. Dice them or cut them into quarters, add to the casserole.
Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables - if so, perfect. If not, add water as needed (not too much).
Add salt, pepper and Herbes de Provence to taste. In general, 1 tbsp of salt, 1/2 tsp of pepper and 1 tbsp of the herbs will suffice.
Cover the casserole and let simmer on low heat for 45 minutes to 1 hour.

Serves 3-4

{{AY Honors/Recipe |name =Potato-Chickpea Curry |ingredients=

1 smallish Onion
2 (or so) cloves Garlic
Olive oil
1 Tbsp. Curry powder
1 can Coconut milk
2 or 3 Potatoes (yukon gold are good, but use whatever you like)
1 can chickpeas (unsalted, if available)