https://meals.bluezones.com/recipe/56c496faf83f55a2e4d91b35
Double everything except the green beans. Can use cream & water (3 parts cream to 2 parts water) instead of coconut milk. Add 1/4 t cayenne pepper and 1/4 t salt at end. Thicken at end by bringing to a boil and then adding 1 T corn starch suspended in 1/3 c cold water, stir.
1 cup black beans
2 eggs
1/2 tablespoon vanilla extract
optional – 1/2-1 cup applesauce
3/4 cup cocoa
1/2 teaspoon baking soda
2/3 cup oil (divided)
1/2 cup boiling water
1 cup flour
1 cup sugar
1/4 teaspoon salt
3/4 cup chocolate chips
optional – 1/2 cup chopped walnuts
Blend together black beans, eggs, vanilla and optional applesauce* until smooth. Set aside.
Ina large bowl, combine the cocoa, baking soda and 1/3 cup of the oil. Add boiling water all at once and stir until thickened. Add the remaining 1/3 cup oil and the sugar and mix well.
Add the ingredients from the blender, the flour and the salt. Mix well again. Add the chocolate chips and optional nuts. Bake in a 9×13 inch pan that has been sprayed lightly with cooking spray at 350 degrees F for 30-35 minutes.
*Applesauce makes it moister, but also more cake-like. Alternately, instead of the applesauce, you can add 1/4 cup more chocolate chips for moistness.
PREP: 20 MINS
COOK: 50 MINS
SERVES 6-8
4 boneless, skinless chicken breasts
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
1 can diced tomatoes
½ T ginger
½ T cinnamon
1 t garlic
1 t turmeric
1 t cumin
1 T coriander
1 large butternut squash or 3 medium sweet potatoes
2-3 cups chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
dried cherries or raisins
To serve
1 small red onion, finely chopped
zest 1 lemon
handful mint leaves
feta cheese, crumbled
couscous
natural yogurt
Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
Whizz 1 chopped onion and tomatoes into a rough paste.
Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add spices and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
Return the chicken to the dish with squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
Lift the chicken out and stir in dried fruit, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.
Adapted from https://www.bbcgoodfood.com/recipes/moroccan-chicken-one-pot
BASIC BREADED FRIED FISH
Basically, 2/3 lb of Swai feeds 7 people. Bread then fry 3-min per side until flakey. Eat on a sandwich with mayo, pickles, tomato, lettuce, etc., or with rice and mango chutney or fruit salad and veggies.
Breading: 1:1 cornmeal and flour plus salt, pepper, garlic powder.
Fry fish over medium heat (ideally 375) for 2-3 minutes per side for thin fillets and 5-7 for thicker. Can use same coating for fried zucchini sticks.
MOJARRA FRITA
1 fish (e.g. tilapia or surfperch)
1/2 t each of garlic salt, salt, pepper
flour (and cornmeal)
4 cloves garlic, sliced
lemon peel
Clean and scale the fish. Rinse and dry. Make 4 diagonal cuts on each site to aid integration of flavors and cooking.
Mix salt, pepper, garlic salt, rub it on the fish, dip in it in the flour or 1:1 flour:cornmeal.
Heat ½ to 1 inch oil over medium heat (not smoking). When hot (drop in a fresh bread crumb and see if it sizzles), add the sliced garlic cloves and lemon peels and fish to the frying oil. Cook for up to 4-5 minutes per side until golden brown.
Remove fish, remove excess oil with paper towels, serve immediately tops with the garlic slices.
SALAD FOR MOJARRA FRITA
Juice of large lemon or 3 limes
1 t white sugar
4 T white vinegar
salt and pepper
pinch of cumin
1/2 head green cabbage, shredded
1 carrot, grated
2-3 medium tomatos, diced
1/4 c chopped cilantro
mix the first 4 ingredients first then mix with vegetables. Refrigerate 30 min before serving.
GARLIC LIME FILET
1 1/2 swai, tilapia or other fish filets
2 T cornmeal (optional)
2 T flour (optional)
salt and pepper to taste
1/8 c oil +1/8 c butter
6 cloves garlic, thinly sliced
1 lime, cut in wedges
Combine cornmeal, flour, salt, and pepper. Pat the filets dry with paper towel, then dip in the cornmeal mix.
Heat oil and butter over medium heat. Once hot, fry the garlic slices until they are just golden (a few seconds), then remove them and set aside.
Place the fish in the hot garlic oil and fry over medium heat (ideally 375) for 2-3 minutes per side for thin fillets (1/3 inch thick) and 5-7 for thicker, until flaky. Do not turn the fish until the first side is golden and cooked. Remove and top with the garlic slices.
Serve with lime wedges, rice, and salad or steamed vegetables.
Harina de Maiz
Water
Salt
Mix the first 2 ingredients in approximately 1:1 proportions and adjust to the consistency of play dough. Add salt to taste. Mold into the thickness of a pancake and fry in oil until each side is firm. Fry covered over low heat for better consistency. Split open one side and fill with sweet or savory fillings.
If cooking several, just brown the outsides in frying pan then bake in oven for 15-18 min at 350 to cook the insides. Remove or open oven and wait 5-10 minutes before eating so the inside is done.
2 stalks celery, diced
2 medium carrots, diced
1/2 large onion, diced
1 c cooked chicken, diced
3 eggs
2 c cooked rice
1/2 t sesame oil
3 T vegetable oil
2 T soy sauce
Blend eggs and fry in a thin layer in oil. When done, chop with a spatula and set aside. Add remainder of oil and fry celery and onion for 3 minutes then add carrots and stir occasionally until they begin to soften. Add chicken, sesame oil, and soy sauce and fry for a few more minutes until vegetables are as tender as desired. Add rice and eggs and continue frying until all is hot. (May need to adjust ingredients to taste.)
Adapted from https://joyfoodsunshine.com/dairy-free-pumpkin-pie/
Ingredients:
Pie crust dough
1/2 head med cabbage, finely sliced
cooking fat
2 small onions, finely sliced
salt
3 hard boiled eggs
chicken, cooked and diced (optional)
Saute onions in fat until start to brown, set aside. Saute cabbage in fat or steam until begins to soften. Set aside. Boil 3 eggs and slice. Layer bottom crust, cabbage/onion, eggs, chicken (unless you think the chicken should come before the egg), cabbage/onion, top crust. Bake for 15 min at 425 then reduce heat to 350 and bake about 30 min more until crust is browned.
Adapted from https://byopiapress.wordpress.com/2016/03/13/diy-cabbage-pie/
Bring water to a boil below a steamer basket. Add cut vegetables, steaming for:
carrots, zucchini — 9 min
cabbage, broccoli, cauliflower — 4 min
Add a little lemon juice to cut the bitter, and a little butter; salt on the side.
Remove outer leaves and slice 1/4 head of cabbage. Place in bowl with 1/4 c water. Cover with plastic wrap with a hole punched in it. Microwave on high 2 minutes.
Drain, add bit of lemon (cuts the bitter), butter and tiny bit or no salt.
1 gallon 2 percent milk
1/2 c plain yogurt
Remove the starter from the refrigerator a couple of hours ahead of time to warm to room temperature. Divide it into 1/2 portions for use as future starters. These instructions (118 degrees, 18 hrs) are based on using Parmalat brand “Cremoso: Creamy Whole Milk Yogurt” plain yogurt from El Super, which has “S. thermophilus, L. bulgaricus, L. lactis, L. casei, L. acidophilus, and Bifidobacterium.”
Pour milk into Instant Pot. Push Yogurt button until it says “boil.” Cover with the glass lid. When it beeps several times (temp at 180), take the liner out and cool it quickly in an ice bath, stiring constantly, and remove it as soon as it drops to exactly 120 (on a TempPro digital meat thermometer*, 110 on small instant read meat thermometer, 120 on small black instant read, 117 on blue lab thermometer). It will continue to cool a couple of degrees, hitting the 118 target. Immediately stir in starter, return the liner to the instant pot, and push the Yogurt button until says 24:00. Let it go for 18 hours. Strain through a cheese cloth.
* https://www.amazon.com/ThermoPro-Thermometer-Accurate-Grilling-Backlight/dp/B07MF18JHT
At Swashti’s recipes.
Mix 3 1/4 cups milk and 1/4 cup honey or maple syrup. Set aside.
Mix 2 cups Scottish or quick oats, 1/4 cup cocoa and 1/4 cup chia seeds until cocoa lumps are all gone and ingredients are well combined.
Add milk mixture to oat mixture, stir well and let sit in refrigerator over night.
Makes 4-5 servings. Optional – mix in 1 tablespoon nutella per serving, right before eating.
Equal parts peanut butter, plain yogurt, cream
Bananas, sliced
Apples or pears, diced
Shredded coconut, sliced almonds, or chopped peanuts
Mix the first ingredients in a bowl then fold in fruit and nuts.
1 ½ c Indian red lentils (masoor dal)
¾ t garam masala
¾ t hing (asafetida)
1 T turmeric
1 t ground coriander
8 c water (may use chicken broth or add chicken or vegetable bullion)
2 T oil
2 T butter
4-6 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
1 small or ½ large onion, finely chopped
1 stalk celery, finely chopped
1 tomato, finely chopped
2 T lemon juice
salt to taste
¼ c cream
3 T oil
1 chile japone, with seeds discarded, cut in small ribbons
1 t black mustard seeds
1/2 t whole cumin seeds
chopped cilantro
Combine first 6 ingredients in a pot and boil until lentils are soft.
Meanwhile, add next 7 ingredients to hot skillet and stir occasionally until celery is soft. Combine with previous mixture.
Add lemon juice and simmer 10-15 min. Salt to taste.
Remove from heat and add 1/4 c cream.
Heat the 3 T oil until shimmering and have a splatter screen handy. Add the chile japone, then the cumin seeds and finally the black mustard seeds. Cover immediately and temper the spices for 15-20 seconds, then remove from heat. Once it cools for a minute or two, scrape oil, chile and seeds into a small dish for serving.
Each person can garnish their own bowls of dal with the oil-tempered spices and cilantro. Serve with naan or rice.
4t active dry yeast
2 T sugar
1/2 c warm water (100 to 115 deg)
1 c melted butter
1.5 t salt
4 c flour
4 eggs
Combine yeast, sugar, water, and allow to proof (let yeast grow a little to make sure is alive). Combine with remaining ingredients and beat by hand until smooth. Place in a buttered bowl, turning to coat the surface with butter. Set in a warm place about 1.5 hour to rise until doubled in size. Punch the dough down and shape into two loaves. Place in buttered 8x4x2 inch loaf pans and let rise again about 1 hour until doubled. Bake at 400 for 30 min or until the loaves are golden and sound hollow when knocked.
Adapted from Beard on Bread.
Use recipe from https://joythebaker.com/2014/09/creamy-roasted-red-pepper-soup
But omit leave off -cumin, garam masala and bay leaf
Add a squirt of Sriracha sauce (or to taste)