12:19 PM 1/8/98Subj:	callaloo recipe
Date:	98-01-07 23:52:22 EST
From:	Kenefin
To:	ChefyBear2
CC:	CEN Mindy, Wivgary, RVH41

here are some of the soup recipes i said i would give you   Kenefin
Callaloo: serves 5
8oz  fresh spinach  swiss chard or indian bhaji
4oz okra, sliced  (that is optional  it tastes better with it though)
8oz eggplant, peeled and chopped into bite size pieces (or a little smaller)
4C water (bottled works the best)
1T vegetable oil (i used extra virgin olive oil and not quite a full T)
2 onions finely chopped
2 cloves garlic , minced
1/2 t thyme (use fresh tastes better)
1/4 t allspice
2T chopped chives
1 fresh hot pepper , seeded and chopped  ( i ysed 1T hot pepper sauce which i will include for you)
1T white wine vinegar
1C coconut milk ( will include recipe for that too)
salt and fresh ground black pepper to taste
MOP : 
1. wash, drain, and de-stem greens and chop into pieces
2. place greens into large saucepan with okra and eggplant. add water and cook      over med heat until veggies are tender(about 15 min)
3. heat oil in heavy skillet and saute onions and garlic until onions are translucent
4. add remaining ingredients, onions and garlic to veggies and then simmer for about 5 min.
5. puree in blender and then serve immediately

Hot Pepper Sauce : makes 2 cups
1C vinegar 
6T lime or lemon juice (lemon works best)
2 onions, finely chopped
6 radishes, finelly chopped
2 cloves garlic, crushed
2T hot pepper, stemmed, seeded, finely chopped (use the hotest you can get - thai peppers work really well)
4T olive oil (extra virgin works well)
salt and fresh ground black pepper to taste
MOP :
mix everything in a non-reactive bowl and seve.
store in tightly sealled glass jar  (trust me glass is GOOD)

Coconut Milk: 
use 2 parts water 1 part coconut flakes
steep coconut flakes in water for ~5 min

(can you tell yet i really like olive oil??   LOL)
