Mashed Sweet Potatoes & Plantains

Let these shine as is, don’t gussy them up too many with spices.

Serves 8

3 medium yams or sweet potatoes (about 3#), peeled and cut into 1″ chunks
3 moderately ripe plantains, peeled, cut in one inch chunks
2 Tbsp Earth Balance or coconut milk
1/2 tsp salt
(1/2 tsp chili powder)
(1/4 tsp ginger)

-In a pot with a steamer tray, add water to just above the bottom of the steamer tray and bring to simmer.
-Put the sweet potatoes at the bottom of the tray and the plantains on the top.
-Steam for 30-40 minutes, until very soft.
-Drain well and place in mixer bowl with EB/coconut milk and salt.
-Cream on medium-high speed until mostly smooth.
-Season to taste, adding spices sparingly.

Baked Jollof Brown Rice

There are many variations, but it seems to be a staple throughout most of Africa. Fairly similar to Spanish rice (in fact, to make Spanish rice, you could use the same recipe, just omit the bell peppers and/or carrots, sub oregano for thyme and cumin for tumeric). As with most African recipes, it is traditionally spicy, but I have omitted the spice for the sake of my children.

This was a big hit with the kids. It was a pretty big hit with me, too. It was super flavorful, healthy, and once it was in the oven it took space off the stove and countertop (this was my first attempt at baking rice, so that was quite novel). I had reduced the water from the various recipes that I had adapted it from, but it was still a bit mushy, so I will reduce it a bit further next time.

Makes about 10 cups, enough for 4-6 as a main dish or 6-8 as a side dish
1 Tbsp oil
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
2 medium carrots, diced
2 Tbsp tomato paste
1 Tbsp thyme
1 tsp salt
1 tsp turmeric
(spicy to preferences – scotch bonnet chilis are traditional, or cayenne)
2 c uncooked brown rice (I used a long grain Jasmine variety)
1 (14 oz) can diced tomatoes
3 1/3 c 3 c un-chicken or veggie broth (I used Harvest Vegetarian Chicken Flavor Bullion that I got from My Thanh)
1 c frozen peas

-Preheat the oven to 375′.
-In a dutch oven on the stovetop, heat the oil.
-Saute the onions and peppers for 5 minutes to soften.
-Add the carrots and garlic and sautee another minute.
-Stir in the salt and spices, then tomato paste and then brown rice and saute for another 3 minutes, until rice begins to brown and absorb some tomato color.
-Add in the broth and diced tomatoes and bring to a boil.
-Turn off heat, put the lid on, and slide the pot into the oven. Bake for 1 hour.
-Turn off the oven and wait ten minutes before removing from the oven.
– Fluff with a fork, stir in the peas and adjust seasonings if necessary.

slow-cooked, double-boiler polenta

serves 3-6, increase as much as you need
cook time: 2 hours, but very little hands on
this recipe/method takes all the work out of polenta, it just takes time!

3 cups water
1 cup polenta (cornmeal or corn grits)
1 tsp salt
2 Tbsp Earth Balance
(spices – Italian seasonings, pepper)

Have two pots that fit into each other, or a double boiler. Bring water for the bottom pot to boil, also bring the water for the polenta to boil separately in the pot that fits inside. When it is boiling, whisk in the polenta, salt and Earth Balance. Put the pot inside the other pot, put a lid on it. Stir every 30 minutes or so, after an hour and a half taste for bitterness, doneness, and spices. Can be kept warm and soft over water bath for 3 hours.

If you spread it into a container, it will firm up rather quickly and be slice-able. Will keep for about a week in the refrigerator, and would be great fried.

Anarchist Quinoa Salad

Anarchist Quinoa Salad: Red & Black Quinoa made with Spanish flavors, for the Anarchists of the Spanish Revolution.
(I still haven’t figured out “perfect” quinoa. It’s always to wet. I want perfect little quinoa curls, well separated and defined)

This dish is best made ahead and marinated, so plan for that.

1 1/2 cups red quinoa
1 1/2 cups black quinoa
1 1/2 cups plain quinoa (or more red/black quinoa)
20 cloves garlic, chopped
9 cups water
2 tsp salt
1/2 tsp oregano
1/2 tsp thyme
3/4 cup olive oil
1/2 cup red wine vinegar
2 Tbsp agave nectar
1/2 cup marinated artichoke hearts, drained and diced
1/2 cup sliced Spanish olives
(1 cup fresh or frozen pomegranate seeds)
1 bunch flat leaf parsley, loosely chopped

Heat a pot on the stove. Add the quinoa and garlic, and stir over medium heat until the quinoa smells toasty and begins to make a ‘popping’ sound. Pour cold water into the pan, stir, and drain (this helps the quinoa taste un-bitter). Add the toasted garlic/quinoa to the rice cooker with the 9 cups water and salt.

While the quinoa is cooking, mix the spices, olive oil and red wine vinegar. Stir in the artichoke hearts and olives and set aside.

When the quinoa is done cooking but still warm, stir in the veggies/dressing and fluff up. Refrigerate quinoa overnight or at least several hours. Close to serving time, stir in the parsley.

red sauce for spaghetti

Variation of this recipe, and delicious. I used fresh basil because I had it, and cut the red pepper to 1/4 tsp (could omit). Also, I think I will use another can of crushed tomatoes instead of the can of diced tomatoes, and chop the onion more finely, for a less chunky sauce.
* 1/4 cup extra virgin olive oil
* 1/4 teaspoon crushed red pepper flakes
* 1 large onion, finely chopped
* 6 garlic cloves, minced
* 2 (28 ounce) cans crushed tomatoes
* 1 (6 ounce) can tomato paste
* 1 (8 ounce) can tomato sauce
* 2 tablespoons sugar
* 1 cup red wine (merlot or cab is best, I think)
* 1/2-1 bunch fresh basil (or 2 Tbsp dried)
* 1 -2 tablespoon dried oregano
* 1 teaspoon kosher salt
* 1/4 teaspoon fresh ground pepper

Total Time: 3 1/2 hrs

In a large pot over medium high heat, heat olive oil and red pepper flakes (if using), and stir for approximately 1 minute.
Lower heat to medium and add onion, saute until onion begins to be translucent.
Add garlic and saute for additional 2 minutes. Add remaining ingredients. Cover and simmer on low heat for 2 hours.
Taste test after 2 hours and add more wine if too thick and re season as desired.
Simmer, covered, for an additional hour.

ciabatta integrale

This bread is at least an overnight bread, but I dragged it out over several days to try and develop a well-rounded flavor. The dates and times happened to be what I used, but they are pretty flexible.

Makes 4 loaves – freezes well
Overnight starter
3 cups All-Purpose Flour
2 cup cool water
1/8 teaspoon active dry yeast

Dough
1/2 cup wrist-temperature water
2 teaspoons active dry yeast
2 teaspoons sugar
all of the starter (from above)
3 cups white whole wheat flour
2 1/2 teaspoons salt
1/4 cup olive oil
Spray oil
flour for dusting

Wednesday, 4 PM
To make the starter: Mix the starter ingredients in a bowl until well combined. Cover the starter with aluminum foil or a lid and let it rest at room temperature 20-24 hours. It will become bubbly.
Thursday, 4 PM
Put the starter in the fridge, covered, and let it rest for 1-3 days.
Saturday, 11 AM
In the bowl for your stand mixer, mix together the dough water, yeast and sugar. Add in the remaining ingredients, including the starter. Beat on medium speed with the PADDLE attachment for 3 minutes. Scrape dough down and switch to the dough hook. Knead with dough hook for 4 minutes. Transfer to a well oiled container with a lid and put in the refrigerator for 1-2 days.
Monday, 10 AM
With floured hands, very gently turn the dough out of the bowl onto a well greased work surface, trying to preserve as much volume as you can. Using a knife, divide the dough into quarters. Transfer the dough quarters to well greased, flour dusted pans. Gently shape into long flat loaves about 4″ apart. Spray generously with spray oil and cover with plastic wrap. Let rise at room temperature for 2 hours. It doesn’t rise up – more kind of spreads out. That’s how ciabatta does it.
Monday, 12:00 PM
Preheat oven to 425′.
Monday, 12:30 PM
Bake loaves for 18-20 minutes, until light-golden brown. Turn off the heat to the oven and prop the oven door open slightly with some folded towels. Let the ciabatta cool in the oven. Let rest for at least one hour before slicing.

efo with egusi

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

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.

garbanzo i funghi piccata (or something)

Will serve this over some lemon-parsley angel hair…

1# dried chickpeas, cooked & drained (or 4 cans)
8 oz sliced mushrooms
2 Tbsp olive oil
1/2 cup melted margarine
1 cup dry white wine
Juice from 3 large lemons (about 9 TBSP)
2 tsp chick-un stock powder
2 Tbsp brined capers, rinsed
1/4 cup chopped parsley
parsley sprigs for garnish
lemon slices for garnish

In a pot, heat the olive oil over medium-high heat. Add the mushrooms and saute for 7-10 minutes, stirring every minute or so, until they have shrunken, browned and there’s mushroom liquid at the bottom of the pan. While mushrooms are sauteing, whisk together the melted margarine, lemon juice, white wine, and chickun broth powder. When mushrooms are browned, add in the sauce, capers and cooked chickpeas. Bring to a boil, cover, and simmer until heated through. Add salt and pepper to taste.

vegetarian chick-un broth powder

I use this in place of veggie stock or chicken broth. In the broth, the amount can be reduced slightly and a splash of soy sauce or marmite added for roundness.

Yield: Approx 1 cup powder (enough for 8 qts/32 cups broth)

2/3 cup nutritional yeast
2 Tbsp Goya Adobo
2 Tbsp Italian Seasonings
2 Tbsp Salt-Free Garlic & Herb seasonings
2 tsp black pepper

Pulse ingredients together in blender or food processor until uniform.
Use approx 1 Tbsp broth mix : 2 cups water for veggie/chicken stock.