Glenda's Curry

Ingredients:

• vegetable oil
• 1tbsp cumin
• 1tbsp coriander
• 1 tsp ginger finely chopped
• 2 cloves crushed garlic
• 1 tbsp chili powder
• 1 can chickpeas
• 2 onions sliced
• 4 carrots sliced
• 2 fresh green chiles finely chopped
• 2 tbsp fresh cilantro leaves
• 2/3 cup vegetable broth or water
• 2-4 potatoes chopped
• 1 tbsp lemon juice

Directions:

1. heat 4 tbsp oil in pan
2. add onions, carrots and potatoes
3.  cook until onions are golden
4. reduce heat, add spices, chiles, and cilantro leaves
5. stir-fry for 2 minutes
6. add broth or water
7. add chick peas
8. simmer, stirring occasionally, 7 min
9. make sure potatoes are to your liking.
10. taste to adjust spices
11. sprinkle lemon juice over curry
12. SERVE HOT!

Fusili al Caprese

This quick pasta recipe has a chunky sauce made by crushing the tomatoes in the pan.

To feed one person:

Ingredients:
1 cup fusilli
2/3 cup chopped yellow onions
1 cup plum tomatoes quartered
1 clove garlic minced
3tbsp olive oil
dried (or fresh) basil
1/3 cup vegetable stock
salt
pepper


Directions:

1. cook pasta and set aside
2. heat pan
3. add olive oil
4. add garlic to pan and saute for 2 min or until fragrant
5. add tomatoes, salt, pepper, and basil to taste
6. crush tomatoes with spoon, add stock and cook for about 4 minutes
7. serve sauce over pasta
8. eat

Breakfast Tacos for Soheila and Erica

With only 4 ingredients, these tacos can't get much easier. They are delicious.

Ingredients:

• 2 small red potatoes diced in 1/2 inch cubes
• 1/2 yellow onion finely chopped
• 1/3 package chorizo (I use soy, and you can't tell the difference)
• 2 eggs
• 1 tbsp olive oil
• tortillas

Instructions:

1. saute the onions in olive oil over medium low heat
2. put the chopped potatoes in a microwave safe bowl. Lightly coat potatoes with olive oil so they don't stick. Microwave on high for 3 minutes. 
3. add potatoes to onions. Continue to saute until onions are soft.
4. Add chorizo and heat. Break it apart with your spatula. Make sure all the onions and potatoes are mixed in with the chorizo. 
5. Crack the eggs and continue to stir the contents of the pan. 

Serve with hot tortillas. Makes 4 servings. Half the recipe if you're only feeding one or two.

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.

Feliz Dia del Amor y Amistad!

I have a confession to make. I hate Valentine's Day. But this year I realized that the name for Valentine's Day in Spanish is "El dia del amor y la amistad". Translated that means, "the day of love and friendship".
I like this idea much better, so to celebrate my newfound sentiment of this holiday, my friend Erica Reyes and I made cookies for all of the friends in our weekly study circle.

Erica had the idea of trying to form the dough into the shape of hearts.

I think they are just precious. Plus they were made with all the love in my heart.
Here's the recipe:

Ingredients:

• 2 3/4 cup flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup butter (very softened)
• 1 1/2 cup sugar
• 2 tsp vanilla
• 1 egg

Directions:

1. beat sugar into butter
2. add egg and vanilla and mix well
3. in another bowl, mix together dry ingredients (flour, baking soda, baking powder)
4. slowly mix dry ingredients into buttery egg mixture
5. scoop out dough in 1 tbsp balls
6. (for sugary coating) mix 1/3 cup sugar with 3-4 drops red food coloring
7. press balls into sugar mixture
8. cook for no more than 8 minutes at 375 degrees F

super easy and quick salsa

I have been asked by more than one person for my salsa recipe.
I can post the backbone of the recipe that way y'all can adjust it to how you like.

Ingredients:

• 3 large ripe tomatoes, peeled, seeded, chopped (I used 2 cans whole or chopped tomatoes, drained)
• 1 small green chile (seedless for mild to medium hotness and with seeds for medium to very hot salsa)
• 4 green onions (I like to use more)
• 1 garlic clove, peeled (again, I like to use more)
• 1 tbsp lime juice
• 1/4 cup cilantro leaves (or a heaping handful if you're me...)
• salt and pepper to taste

put it all in the blender, and chop it up.
chill in fridge for about an hour before serving. 

Now you have your own homemade salsa! (so easy!!)

BANANA MANIA

 I've been on a banana kick.

I just love bananas!

This morning I made banana pancakes!

They were delicious.

banana pancakes

Ingredients:

• 1 1/2 bananas sliced
• 2/3 cup milk (use soy or other non-dairy milk to make it vegan)
• 1/8 tsp cinnamon
• 1/8 tsp allspice
• 3/4 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp sugar

Directions:

1. mix dry ingredients in bowl.
2. put milk and 2/3 of banana in blender. Blend until smooth.
3. Pour wet ingredients into dry ingredients. Mix until just barely incorporated. Should still be a little lumpy.
4. add in rest of sliced bananas.
5. cook on medium in a well oiled skillet.

The angels eat this for every meal.

This is the most heavenly dessert known to man.

It is a banoffee pie, aka heaven in food form.

Mona, Chris and I shared this delight at the Cornish Pasty Co. It is a very yummy restaurant. I highly recommend it. Anywhoo, their description of this delicacy is,

"Crisp graham cracker crust, homemade caramel. Fresh whipped cream and bananas."

God bless the soul who conceived this dish. The guy who made it at the restaurant said his name was Stevo. I like him.

Spinach Quesadillas

Easy to make, didn't take much time, really yummy.

Ingredients:

• tortillas
• shredded cheddar cheese
• spinach
• onions (chopped, sauteed)
• salsa (optional)

Directions:

1. grease pan
2. add tortilla
3. add shredded cheddar cheese
4. spread the rest of the ingredients out on top of the cheese
5. add more cheese
6. top with another tortilla and turn over to cook other side.
7. slice into wedges and serve with salsa over the top

Note: I burned my top tortilla a bit, so keep an eye on the heat while your tortilla is in the pan.

I topped off the tortilla with some of the homemade salsa from Saturday.