Macaroni and Kidney Bean Salad

 This is the first salad I've ever made on my own. I never know how to make salads, so this recipe was a really nice way to boost my salad construction career.
It was HUGE- filled up my biggest salad bowl. It lasted me for at least 6 servings.

Ingredients:

• 2 cans kidney beans
• 2 cups macaroni
• 5 sticks celery, chopped
• 1/2 red pepper, chopped
• 6 green onions (scallions), chopped
• 2/3 cup walnuts, coarsely chopped
• 1 cup raisins or cranberries
• sea salt and pepper
• 4 tbsp olive oil
• 4 tbsp cider or wine vinegar (I used apple cider vinegar)
• crisp lettuce leaves

Directions:

• cook macaroni and drain beans, then combine in bowl
• add vegetables, nuts, and fruit to the macaroni and beans
• in a small container, combine oil, vinegar, salt and pepper
• add to salad, mix well
• line serving bowl with lettuce leaves
• turn salad into this bowl. 
• serve!

Garbanzo and Green Bean Tagine

I made this for the Naw Ruz celebration last week. It was gone by the end of the night.
It's a Moroccan stew that's sweet but full of spice.
Note, this isn't a quick recipe by any means, but it's quite worth the time.
Another note, I ate it while it was very hot and burnt my tongue. :(

Someone else made it and it looked like this.

Ingredients:

• 1.5 cups mixed dried fruit. (I used 1/2 cup each of cranberries, prunes, and raisins)
• 1tbsp olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp ground allspice
• 8 oz or 1/2 lb green beans (trim ends and cut into 1'' pieces)
• 14.5 oz can diced tomatoes
• 1.5 cups vegetable stock
• 1tsp brown sugar
• salt and pepper to taste
• 15 oz can garbanzos (chickpeas)
• 1/4 cup slivered blanched almonds
• 2tbsp minced fresh parsley
• 1 tsp lemon zest

Directions:

1.  add fruit to boiling water and soak for 20 min. 
2. heat olive oil in large saucepan on medium heat
3. add onion, cover, cook for 5 min or until soft
4. stir in garlic, cinnamon, turmeric, and allspice for 30 seconds
5. add green beans, tomatoes (including juice), stock, brown sugar, salt and pepper
6. reduce heat to low
7. simmer for 20 min or until green beans are tender
8. coarsely chop fruit and add after green beans are tender
9. add chickpeas and cook for 5-10 min 
10. stir in almonds, parsley and lemon zest
11. taste and adjust seasonings.
12. Serve hot, but not hot enough to burn everyone's poor tongue.
13. Try serving it over rice, couscous, or quinoa.

Kidney bean "burgers"

My cookbook says you can serve these burgers in a bun like a usual burger or served with gravy and vegetables.

This is a terrible picture of the final product.
Imagine it with some gravy and carrots.
That's better.

Ingredients:

• 2 cans cooked, drained kidney beans
• 1/2 cup rolled oats
• 2 tbsp soy sauce
• 2 tbsp vegetable oil

Directions:

• drain beans and mash in bowl (use a potato masher if you have one)

• add oats and soy sauce

• knead well with hands
• form into 4 large burgers

• saute in oil- start with high heat to brown on both sides

• lower heat and cook until hot throughout

Mushroom Stroganoff

Made this Saturday night with Mona. It was unbelievably creamy and good.

Ingredients:

• 1lb mushrooms sliced
• 4tbsp vegetable oil
• 2 cloves garlic finely chopped
• 1 onion finely chopped
• 1/2 cup wholewheat flour
• 2 cups vegetable stock
• 12 oz or 1 1/2 cups tofu (I used firm, but you could probably use silken too...)
• sea salt
• black pepper
• mustard powder
• pasta (I used linguine)

Directions:

1. begin heating water for pasta
2. saute mushrooms in oil until tender
3. add garlic and onions, saute for 5 min
4. meanwhile, put tofu in blender add tofu and about 1/2 cup water. Blend thoroughly.
5. add flour, stirring well
6. add vegetable stock slowly, stir to avoid lumps
7. cook for 2 min
8. Add tofu cream to mushroom mix, stir well
9. add spices to taste
10. cook until well heated
11. serve over pasta

Refried Beans with Cinnamon and Cloves

My mama had been begging me for weeks to make these beans.
She made them and loved them. She insisted that once I found and executed this recipe I would never have to buy refried beans out of a can again.
Mama told me, "Just google 'cinnamon refried beans' and it's right there in the results."
I tried it, and couldn't find the right page.
She wanted me to make them so bad that finally she just sent me the link.
She even bought me the ingredients and left them at my apartment when she came to visit so that I would have no excuse but to make them (I love my Mama).
Here's the the original recipe.


These beans would be best if made from scratch, but honestly I struggle with planning; so remembering to soak the dried beans long enough before dinner is hard for me.
These beans are delicious. I ate them for breakfast and dinner for at least 3 days while I was fasting. They're pretty easy to make, so try them!

Ingredients:

• extra-virgin olive oil
• 1 large onion, diced into 1/4'' pieces
• salt and fresh-ground black pepper
• 4 garlic cloves, finely chopped
• 1 fresh chilli pepper, seeded and finely chopped
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 14-oz can diced tomatoes, drained
• two 15-oz cans red kidney beans (or other beans), rinsed and drained
• 1 1/2 cups water
• 2 tbsp butter or margarine

Directions:

1. Generously film bottom of 10-inch skillet with olive oil over medium-high heat. 
2. Saute the onions with salt and pepper to taste until they begin to soften, about 3 minutes. 
3. You want to hear a sizzle as they cook.
4. Add Garlic, jalapeno, cinnamon, and cloves
5. cook the mix until fragrant (about 1 minute)
6. take care not to burn the spices
7. add tomatoes
8. saute for 1 minute.
9. Stir in the beans and water.
10. bring to a fast simmer while crushing the beans with a potato masher (or back of large spoon) as they cook
11. scrape the bottom of the pan as the beans begin to thicken
12. simmer until the beans are thick (about 10 minutes)
13. just before serving blend in the butter or margarine 
14. taste and adjust seasonings

*The beans hold in the refrigerator for 5 days; add liquid as needed when reheating.

Sorry I don't have any pictures... I ate them all!

Omygoshsogood Curry

Last night my study circle had a curry cooking adventure. Our friend Bill brought all the ingredients for this masterpiece. Erica and Marzi were the head chefs. I cannot take credit for the deliciousness that ensued for all I did was chop a few potatoes. The original recipe can be found here- but honestly I have no idea how closely it was followed by my dear collaborators.

I didn't happen to snap a picture of the curry, but if I had, this is what it would look like...

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon hot curry powder
• 2 garlic cloves, minced
• 2 large onions, thinly sliced
• 8 ounces carrots, thinly sliced
• 1 1/4 cups frozen peas
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 4 medium potatoes, peeled and cut into 1-inch chunks
• 1 (8 ounce) can coconut milk
• 1 cup water (or more as needed)

Directions:

1.  In a large, heavy-bottomed skillet, heat the oil over medium heat. 
2. When hot, add the hot curry powder and stir it around for 30 seconds. 
3. Add the onions to the pan and saute until they are tender and a bit golden. 
4. add the carrots, potatoes, and minced garlic. 
5. add about a half cup each of water and coconut milk
6. stir in the turmeric, salt, and coriander. 
7. reduce the heat to low and cover 
8. intermittently stir the pot and check the moisture level. 
9. when the milk is almost all absorbed add more coconut milk and water (in equal parts)
10. continue to cook, stir, and add liquid until the vegetables are very tender and the curry is thick
11. check spice levels, adjust to taste 
12. stir in the peas and the rest of the coconut milk (and water if necessary)
13. cook until done

Thanks to Sepideh and Alec and Emily who did a lot of chopping and peeling. Love y'all.