Soak, then boil in veg stock til soft, 3/4 c. dried chickpeas. Drain. (Reserve stock in case you want to lighten the hummus.)
Process with 1/3 c tahini, 1 1/2 t. salt, 1/4 t. sweet paprika, juice of 1 1/2 lemons, 4 minced cloves of garlic, about 1/4" of a jalapeno, minced, 1 t. cumin, and 1T. or more sherry vinegar.
Wednesday, July 28, 2010
Tuesday, July 27, 2010
Going Lean with Quinoa
I'm trying to reduce the amount of olive oil I use in cooking, so as better to follow the mandate of a book Anne recommended to Reeves. To this end I adapted a back-o'-the-box recipe from Ancient Harvest Inca Red Quinoa, making 4 substantial (or 6 medium) servings:
Halve, clean out somewhat (save the innards) and roast 2 (or 3) big tomatoes - - in 450 degree oven for 15 min.
Mince and saute 1 big shallot (or 2 med) in minimal oil until soft; use 2 qt.+ saucepan.
Boil 2 c. veg stock with 1 c. quinoa and the tomato innards until the stock is absorbed. Transfer quinoa to saucepan and let it saute with the shallot. (The recipe called for 1/2 lb crimini mushrooms to be sauteed first.) When it starts to stick a bit to pan, add 1/4 c. marsala wine (can get this as cooking wine; alternatively, could use strong red or port). Add 1 T. soy sauce (recipe called for 2 T. Tamari). Stir in 1/2 t. crushed fennel seed and 1 t. basil. (I used 1/2 c fresh basil from the windowbox.)
Top the tomatoes with the mixture.
Halve, clean out somewhat (save the innards) and roast 2 (or 3) big tomatoes - - in 450 degree oven for 15 min.
Mince and saute 1 big shallot (or 2 med) in minimal oil until soft; use 2 qt.+ saucepan.
Boil 2 c. veg stock with 1 c. quinoa and the tomato innards until the stock is absorbed. Transfer quinoa to saucepan and let it saute with the shallot. (The recipe called for 1/2 lb crimini mushrooms to be sauteed first.) When it starts to stick a bit to pan, add 1/4 c. marsala wine (can get this as cooking wine; alternatively, could use strong red or port). Add 1 T. soy sauce (recipe called for 2 T. Tamari). Stir in 1/2 t. crushed fennel seed and 1 t. basil. (I used 1/2 c fresh basil from the windowbox.)
Top the tomatoes with the mixture.
Tuesday, July 20, 2010
Our 200th! Cabbage Chez Panisse
Suzanne and I collaborated on this one for last night's dinner, courtesy of the book Jody gave me. We both independently thought of cloves as a worthy addition; the allspice was a substitute for that brainstorm. I made it in my biggest skillet.
Thinly slice an onion and sautee it in roasted almond oil for 3 - 5 min.
Core and thinly slice a head of red cabbage and add it to the pan. Add 2 T. sherry vinegar, 1/2 cup water, pepper (& salt) if desired and cook covered for 20 min. Core and thinly slice an apple; add it to the pan and cook for 5 more min. We also added 3 ground allspice. Michael suggested topping with roasted sesame seeds.
The tastes were pretty subtle. We may have had a cabbage head bigger than the one intended for the recipe. I thought it was a nice treatment of the cabbage. There's another recipe for slaw in the book using roughly the same ingredients that I'd like to try.
Thinly slice an onion and sautee it in roasted almond oil for 3 - 5 min.
Core and thinly slice a head of red cabbage and add it to the pan. Add 2 T. sherry vinegar, 1/2 cup water, pepper (& salt) if desired and cook covered for 20 min. Core and thinly slice an apple; add it to the pan and cook for 5 more min. We also added 3 ground allspice. Michael suggested topping with roasted sesame seeds.
The tastes were pretty subtle. We may have had a cabbage head bigger than the one intended for the recipe. I thought it was a nice treatment of the cabbage. There's another recipe for slaw in the book using roughly the same ingredients that I'd like to try.
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