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Sweet & Smokey Molasses Greens

27 Jan

Excellent flavor combination with a huge calcium content to boot.

1/2-1 Tbsp oil
1 bunch greens (such as collards or kale), washed and cut
1 Tbsp blackstrap molasses
1 Tbsp apple cider vinegar
1/2 tsp salt
1/4 tsp liquid smoke

Heat the oil in your pan or pot. Add the greens and start to saute. While those are starting, stir together the molasses, vinegar, salt and liquid smoke until combined. Add to greens and continue to saute/cook (sometimes I do this covered and sometimes uncovered) to your liking.

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Samosa-Inspired Hash Brown Patties

24 May

Use the food processor to process the veggies and the rest is easy.

makes 12-14 patties
1 large onion, quartered
1/2″ piece of ginger
3 cloves garlic
1 Tbsp oil
1 tsp mustard seeds
1 cup chickpea flour (aka gram flour, besan)
1 cup bread crumbs
2 tsp 1 1/2 tsp Goya Adobo
2 tsp cumin
1/2 tsp turmeric
(1/4-1/2 tsp crushed red pepper)
3 cups frozen grated potatoes (hash browns)
1/2 cup frozen peas
1/4 cup loosely chopped cilantro
1/2 cup water (or more)

Process the onion, ginger and garlic. Heat a skillet with the oil. Add the mustard seeds until the begin to pop (about 30 sec-1 minute), and then reduce to medium low. Stir in the onion mixture and let cook until soft and fragrant – or at least until the dry ingredients are measured and mixed and the food processor is washed 🙂

Mix together the chickpea flour, bread crumbs and spices. Stir in the onion mixture, and then the potatoes, peas and cilantro. Add in the water, adding a little more if necessary, to get the mixture to a thick paste. Let sit while you do your clean-up, etc. (at least ten minutes, but longer is fine).

Heat a nonstick skillet or griddle, lightly oiled if you prefer with spray oil. Form about 1/4 cup of the mixture into a patty and place on the skillet. Cook 4-5 minutes on each side, covering for the first side. Keep warm in a warm oven.

efo with egusi

1 Mar

This is my take on a Nigerian spinach stew with egusi – egusi are actually melon seeds but pepitas are what I use. It is traditionally spicy, but I withheld the spice for the sake of my children. Serve with fufu for awesomeness.

Serves 6-8 as a main dish or hearty side dish
3/4 cup dry, roasted & salted pepitas + 1/4 cup for topping
1/2 cup red palm oil (not palm kernel oil)
6 Roma tomatoes
2 yellow onions, quartered
1 12 oz jar fire roasted red bell peppers, drained
2 16 oz bags frozen whole-leaf spinach
1 tsp Madras curry powder
1 tsp tumeric
1 tsp Goya Adobo
1/2-1 tsp salt
(some kind of spicy, scotch bonnet chilis are traditional, or cayenne)

In the food processor, grind the first 3/4 cup of pepitas and set aside. Heat palm oil in a pot with a lid. While palm oil is heating, in the food processor, blend the tomatoes, onions and bell peppers until pureed. Add to palm oil and cook over med heat for 5 minutes. Stir in ground pepitas. Add frozen spinach, cover and cook for 10 minutes, stirring halfway through. Stir in spices, adjust if necessary, and top with remaining pepitas.

oven baked yuca & chayote hash browns

22 Feb

The flavor of these was excellent, although they were dry in spots. I have altered the recipe slightly to correct that. They looked pretty. It was spectacular mixed up with the black beans and nopalitos!

Total baking time – 1 hr 15 min

Yuca root (about 2 med, 1# each)
Chayote squash (about 1 small, 1/2-3/4#)
1 Tbsp salt, divided
1 onion, very thinly sliced
1 tsp paprika
1/2 tsp chili powder
6 Tbsp margarine, divided
lime wedges for garnish

-Grate the yuca and chayote in a box grater or food processor (the total yuca + chayote should equal about 6 cups grated).
-Toss the vegetables with 2 teaspoons salt, and let sit for at least an hour.
-Preheat oven to 425.
-Melt 2 Tbsp of margarine.
-Squeeze out all excess water from the vegetables with a thin towel or cheesecloth.
-Toss veggies with onion, remaining 1 tsp salt, spices, and 2 Tbsp melted margarine.
-Press into a greased 8×8 baking pan.
-Roast 15 minutes, then mix in the pan with a spatula, top with 2 Tbsp margarine in pates, and press down to flatten again.
-Turn heat down to 350 and bake for 45 minutes.
-Top with pats of remaining 2 Tbsp margarine and bake an additional 15 minutes.
-Serve garnished with lime wedges.

thanksgiving : stuffing recipe

21 Nov

This is enough for 12, divide in half for less.
2 16 oz bags vegetarian stuffing mix*
2/3 cup margarine
1 bunch celery, sliced
3 onions, diced
6 cloves garlic, minced
2 cups pepitas
1 Tbsp Rosemary
1 Tbsp Sage
1 Tbsp Thyme
5 cups water or vegetable broth
-nutritional yeast, soy sauce, salt to taste (esp if using water, not veg broth)

Preheat oven to 350′. Heat margarine in a pan. Add celery, onion, garlic, pepitas and spices and saute until all soft. Add water/broth and bring to a boil, then turn off heat. Add stuffing mix and stir until it’s all absorbed, adding more water if necessary. Adjust spices to taste. Put in a pan, cover with aluminum foil and bake for 15-20 minutes.

*Pepperidge Farm brand Herb-Seasoned stuffing mix or cornbread stuffing mix, for example. Be careful of chicken broth or meat lurking in the ingredients list.

thanksgiving : grapefruit appetizer

21 Nov

2 large grapefruits
brown sugar

Cut the grapefruits in eighths (pointy triangles). Arrange 1/2 of the grapefruit in a broiler-safe pan with points sticking up. Sprinkle copiously with brown sugar. Broil 3 min, until bubbly. Arrange on a serving platter with the raw grapefruits.

thanksgiving : sweet potatoes with cashews and peaches

21 Nov

8 medium sweet potatoes, peeled and sliced thin
2-15 oz cans sliced peaches in juice
1/2 cup brown sugar
1/2 cup margarine, melted
2 tsp pumpkin pie spice
1/2 cup broken cashew pieces

Preheat oven to 350′. Blend together peaches, sugar, margarine and spice until uniform. Layer sweet potatoes with peach mixture.  Top with cashew peices.  Cover with aluminum foil and bake for one hour. Uncover and bake another 30 minutes.