Archive | September, 2009

bean cooking times

28 Sep

good chart on pressure cooker times, with pictures
good ‘how to’ on bean cooking


roasted winter squash puree

26 Sep

preheat oven to 350. cut the squash in half and scoop out the seeds (and save them for roasting!). Bake cut-side down for 45-60 minutes, or until the outside is easily pierced with a fork. Scoop out the insides – or remove the peel, whichever is easiest – and puree in a food processor until smooth. At this point, the squash can be reserved for using in pies/baked goods/anything calling for canned pumpkin.

To make a sweet side dish – puree with orange juice, cinnamon, nutmeg, ginger and brown sugar/agave/maple syrup and margarine/oil to taste. Sprinkle with a touch of cinnamon and sugar and bake again if desired.

For a savory side dish – add carmelized onions, garlic, curry powder, margarine/oil and/or salt and pepper to taste.

southwestern millet polenta

26 Sep

This is a make-ahead dish- a variation of the millet polenta recipe. For dinnershare, double the recipe.

2 cups millet
2 Tbsp olive oil
1/2 onion
1/2 diced red bell pepper
2 tsp salt
5 1/2 cups water
1 small can diced green chiles, undrained
2 tsp oregano
1/4 tsp paprika
1/4 cup nutritional yeast

Toast millet in a pot, stirring often, until it emits a toasty smell (about 5 minutes. Remove from heat and pour a bunch of water in the pot, and then drain in a fine seive (I have to use a piece of cloth in the sieve to keep the millet from washing through).

While the millet is draining, sautee the onion, bell pepper and salt in the oil until soft. Add the water and bring to a boil. Add the millet and chiles and reduce to simmer. Cook uncovered for 25 minutes (you don’t have to stir it). Stir in oregano, nutritional yeast and paprika; cook another 10 minutes.

Spread into pan(s) and refrigerate until nice and firm. Before serving, put under the broiler for 8 minutes.

chili mole for dshare

26 Sep

… This one truly IS for the masses. I think this recipe (with sides) could serve 20. Could easily be 1/3’d – just use one variety of beans. [1/3 of 1/4 cup is 4 tsp, 1/3 of 1/2 cup is approx 3 Tbsp]

…a modified cross of my chili recipe, a mole chili recipe and this tomatoless chili recipe to make a huge amount of chili free of tomatoes, chickpeas, corn, gluten and soy.

1# dried black beans
1# dried pinto beans
1# dried kidney beans
15 cups water
3 Tbsp oil
3 dried ancho chiles, whole
1/2 cup olive oil
3 onions, cut in half and sliced thin
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
6 cloves garlic, chopped*
6 carrots, diced*
3 bell peppers, diced*
2 Tbsp salt
6 Tbsp chili powder
6 Tbsp curry powder
6 Tbsp cocoa powder
3 Tbsp cumin
1/2 cup wild rice
1 cup rinsed, toasted quinoa
(roasted squash, cubed**)
(roasted squash seeds)

Rinse and soak the beans overnight. Drain them, and then bring to boil with the water and first bit of oil and the dried chiles. Reduce to med-low simmer, covered, until the beans are soft but not mushy – about 1 1/2 hours. Remove the chiles (you could puree all/some of them if you want a spicier chili. I chose to keep it mild).

While beans are cooking, slowly saute the onions in the olive oil over low until beginning to brown/caramelize. Don’t let them burn – turn the heat down and turn more if they start to brown to quickly (this takes about 15-20 minutes, but just with occasional stirring). Add the veggies, vinegar and salt and saute until softened, or about five minutes. Add the veggies, spices, chiles, and rice. Bring to a slow simmer over low. Meanwhile, rinse the quinoa and then toast it in a pan. Add to the chili. Simmer on low, uncovered, stirring every 10 minutes or so to keep it from burning for about an hour, until the rice is cooked through and the sauce is thickened. Adjust seasonings to taste if necessary. Top with roasted squash seeds if using.

*chop these up while the onions are caramelizing to save time.

**I happen to have some leftover roasted squash that I had frozen and decided to throw in. Throw in any veggie that you think would go well.

Ethiopian cabbage & potatoes

22 Sep

Modified from this recipe. Sub/add any veggies or what not that you have on hand.

Serves 16 as a side dish! Halve if necessary.

1/2 cup olive oil
8 carrots, thinly sliced
2 onions, thinly sliced
2 tsp sea salt
1/2 teaspoon ground black pepper
2 tsp ground cumin
1 tsp ground turmeric
1 head cabbage, sliced in ribbons
10 potatoes, cut into 1-inch cubes

Heat the olive oil in a pot over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage; cover and cook another 20 minutes stirring after 10 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes, stirring every 10 minutes.

Chili for the Masses

20 Sep

I refrained from calling this ‘Placenta Chili’, even though I put in the first issue of Placenta zine, because I thought that might imply something that this is not. It does, however, freeze well- much like a placenta.

Serves 8

**Saute in some olive oil until soft:
1 onion, chopped
A couple cloves garlic, chopped
2 carrots, chopped
1 bell pepper, chopped
hot peppers if you like it spicy
**Add in:
3 cans (or 6 cups) mix-n-match cooked/canned beans in their liquid (I like garbanzo, kidney, pinto)
1 28-oz can diced tomatoes
1 6 oz can tomato paste
1 12 oz corn (or frozen/fresh equivalent + water)
3/4 cup dry pearled barley
2 Tbsp 1-2 Tbsp chili powder
1 Tbsp cumin
2 Tbsp 1-2 Tbsp curry powder
**Simmer over low for about an hour, stirring often so that it doesn’t burn at the bottom. Add water/vegetable stock while cooking as necessary.

cornbread waffles or johnny cakes (with or without summer squash)

17 Sep

I served them with baked beans on top for rave reviews. Do what you will.

With squash – it made 13 Belgian waffles. Without, I think it made 10.

1 1/2 cups flour of choice (I used UltraGrain)
1 1/2 cups cornmeal
1/4 cup sugar
1 tsp baking soda
1 tsp baking powder
2 cups rice milk (I used rice because I think it makes them lighter and crispier, but go ahead and use whatever)
2 Tbsp oil
(3 small summer squash, grated)

Mix the dry, then add the wet. Make as pancakes (‘johnny cakes’) if you wish, or as waffles. Each time you put the mix in the waffle maker, spray it down well with some spray oil. For my particular waffle maker (belgian style), it takes 1/3 cup batter for each waffle. I like to leave it in a while longer after the light goes off for a crisper waffle.