moros y cristianos, sort of

 This brown rice version of moros y cristianos was really flavorful.  It makes enough for four solid meals, so doubling the key ingredients would make enough to share and still have sufficient leftovers.

• 1 cup short grain brown rice - follow instruction to cook (mine is 1.75 cup water to 1 cup rice, rinse rice, bring to a boil, simmer for 50 minutes, let it sit another 10 minutes with heat off)
• 2 jars black beans
• 1 onion
• 1 poblano pepper
• 4 cloves garlic
• 1 T cumin
• 1 tsp thyme
• 1 tsp Mexican oregano
• 1/2 tsp turmeric
• 1/2 tsp chili peppers
• 1/2 tsp smoked paprika
• 15-28 oz diced tomatoes 
• 1-2 bay leaves
• 2 Tbsp apple cider vinegr 
  
• salt and pepper 
  

Dice onion and pepper, saute in olive oil until onions is translucent.  Add garlic and cook until aromatic.  Add spices.  Then add tomatoes and black beans (drained is easier, or it's soupy).  Cook 10+ minutes to cook together.  Once to the right consistency, add the rice and cook together. 

tofu information

This is helpful about pressing and baking tofu.

carrot and apple muffins

 These carrot and apple muffins would probably also be great with zucchini or other vegetables/fruits.

Ingredients

• 1/2 cup nuts or dried fruit
• 1/4 cup (coconut) oil
• 1 1/4 cups (white) whole wheat flour
• 1 cup old fashioned rolled oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon  ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 3/4 cup grated carrot (about 1 large carrot)
• 3/4 cup grated apple (1 small apple will be more than enough; no need to peel it)
• 2 large eggs at room temperature
• 1/2 cup plain yogurt at room temperature
• 1/3 cup honey or maple syrup
• 2 teaspoons vanilla extract

 

Instructions

- Heat oven to 350 degrees F. Line 12 baking cups with paper liners or lightly coat with nonstick spray. Set aside. If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside. 

- If using coconut oil: Place the coconut oil in a medium microwave-safe bowl. Heat in the microwave just until melted (about 30 seconds on high). Set aside to cool to room temperature.

- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt. Add the grated carrot and apple and fold to combine.

- To the bowl with the oil, add the eggs, Greek yogurt, honey, and vanilla. Whisk until smooth. If the coconut oil resolidifies, warm it in the microwave in 15-second bursts, and stop as soon as you can stir the mixture back together. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix. Fold in the nuts or any other mix-ins.

- Divide the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling completely.

hominy casserole

 I love hominy and stocked up, but not really in the mood for posole.  This hominy casserole looks great and I'll make it today. 

HOMINY CASSEROLE

- 2 poblano peppers (broiled 5 minutes each side, then put into a bag to steam for 20 minutes, then skinned and seeded and chopped)

- 1/2 pound chorizo (or I used soyrizo), removed from casing and crumbled

- 1/2 onion, chopped

- 2 jalapenos, chopped (or a jar of diced chilis)

- 4 cloves garlic

- 2 15-oz cans of hominy

- 8 oz sour cream 

- 1/2 tsp cumin (depending on sausage flavoring)

- 1/4 tsp chili pepper

- 1/2 cup chopped cilantro

- 2 tsp lime juice

- 1-2 cups shredded cheese

- salt & pepper

INSTRUCTIONS

Prep poblanos as above.

In a skillet over medium-low heat, cook chorizo 8-10 minutes. Remove (leave a little grease) and cook onions and jalapenos until onions are translucent.  Add garlic, cook another minute. 

Remove from heat and add the diced poblanos, chorizo, drained and rinsed hominy, sour cream, spices, lime juice, and half the cheese.  Stir well, cover with the rest of the cheese.

Bake at 350 degrees about 30 minutes (uncovered). 

gochugang winter squash

 I used delicata squash but it'd be better with other types.

• 1 squash, sliced (or peeled and chopped if necessary).
• 1 Tbsp avocado oil
• 1 Tbsp gochugang paste

Mix together oil and paste.  Add squash to cover.  Put on baking sheet (parchment paper makes cleanup easy), cook at 425 for about 30 minutes, flipping at least once.

This would also be good with some pumpkin seeds.

Adas polo - Persian rice and lentils

 It looks like there are many ways to make this and they're all yummy.  I most closely followed the NYT version and I'd make a few changes, noted blow.  I'll definitely add this into the rotation.

Ingredients

Yield:6 to 8 servings

For the Rice

• 1 cup green lentils, rinsed
• 2 tablespoons ground cinnamon
• 1 tsp teaspoon ground turmeric
• 1 Tbsp salt
• 1 cup basmati rice, rinsed and drained (next time I'll use brown basmati)
  
• 1 cup chopped fresh herbs, such as cilantro, dill, mint or a combination
• 1 cup plain whole-milk yogurt, for serving (optional)

For the Onion-date Mixture

• 3 tablespoons extra-virgin olive oil
• 2 large yellow onions, finely diced
• 1-2 tablespoon butter
  
• 12-20 dates, pitted and diced (it called for Medjool but I used deglet noor and they were awesome)
• nuts (pistachios would be great)
  

Other versions call for a potato which sounds great.

Preparation

Bring 4 cups water to boil in a medium saucepan over high heat. Add the lentils, cinnamon, turmeric and 1 Tbsp salt. Stir well to combine, breaking up any clumps. Cover and reduce heat to medium. Simmer until the lentils are cooked but still have a bite, 7 to 10 minutes. Drain lentils and set aside.

 

Using the same medium saucepan, bring 2 cups water to a boil. Add the rice, cooked lentils, 1 teaspoon salt and enough hot water to cover the rice by 1 inch. Cook, uncovered, until all the water is absorbed, 10 to 14 minutes. [NOTE: I need to figure out how to do this with brown basmati.  Maybe cook it alone first and then add in the lentils.]

Reduce heat to low, wrap the pot lid in a clean kitchen towel, cover the pan and let the rice steam for 10 minutes. Fluff rice with a fork; taste and add salt if needed.

While the rice is cooking, prepare the onion-date mixture: In a skillet, heat 4 tablespoons oil or clarified butter until hot but not smoking. Add onions and a pinch of salt, and cook until the onions are dark golden and a little crispy, 9 to 14 minutes (or longer). Transfer onions to a bowl and return the skillet to the heat.

Add remaining 2 tablespoons oil to the skillet and, once hot, add the dates (and nuts) and warm them through, 1 to 2 minutes. Stir dates into the bowl with the onions.

To serve, spoon a layer of rice and lentils into a warmed serving bowl, then add a layer of onion-date mixture and sprinkle with chopped herbs. Keep alternating layers, ending with the onion-date mixture and a final sprinkling of herbs. Drizzle with more oil and top with a dollop of yogurt if you lik

quince jam cake

 This is really tasty!  I had made quince jam last fall based on some happy memories in Germany, but it gives me heartburn.  I'd worked hard on it, simmering it for hours, and I was wondering what else I could do with it.  I found this cake and I don't know where it's from but it's fun, and the quince taste really comes through.  (Edit: I did a little googling and it looks like the author is from Bulgaria.  Fun!)

• 3 eggs (at room temperature is best)
  
• 1/2-2/3 c sugar (original recipe calls for 1 cup but I always reduce it)
• 1/2 cup oil
• 3 tbsp yogurt
• 1 jar quince jam (I think 8 oz is what I used) 
• 1 tsp baking soda
• 2 1/2 cups flour
• 1 tsp baking powder

 Add baking soda to jam (and watch it foam up!).

Stir baking powder into sifted flour in a different bowl.  

Combine eggs and sugar in a larger bowl.  Add oil and yogurt.  Add flour mixture.  Add jam.

Bake in greased 9x13" pan at 350 degrees for about 40 minutes until done.  Let cool and sprinkle with powdered sugar.