White Bean Dip

1 tsp olive oil, extra-virgin
3 medium garlic cloves, minced
15 1/2 oz canned cannellini beans, drained and rinsed
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp water
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

To prepare dip, heat oil in a small saucepan over medium heat; sauté garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.

In a food processor (or blender), combine oil mixture, beans and lemon juice. Process until smooth, slowly adding 1 to 2 tablespoons of water to obtain a thick yet creamy consistency; season to taste with salt and pepper.

Transfer dip to a small bowl and garnish with paprika or chopped parsley, if desired.

Easy Banana "Ice Cream" (Non-Dairy)

Four frozen bananas
1 C of vanilla or chocolate soymilk
2 T of vanilla power
1 T of Madagascar vanilla bean paste
A handful of chocolate or carob chips

Dump all the ingredients into your Cuisinart (or a powerful blender) and process until smooth and creamy. Serve immediately.

indiemex pintos

1 25 oz can of pinto beans

1 large onion chopped

2 tomatoes chopped

1 sweet potato grated

3 whole garlic cloves crushed

1T chipotle chile powder

3/4t chili powder

1t cumin powder

1t coriander powder

2T fresh cilantro chopped

sea salt

cinnamon stick

freshly grated nutmeg

juice from 1/2 an orange

zest from 1/2 an orange

Spray oil in heavy sauce pan and saute onions until soft then add 1/8t salt. Add chili powders, cinnamon, cumin and coriander and mix well. Add tomatoes and cook until sauce forms. Add pinto beans and sweet potatoes and cook over low heat for 10-15 minutes and sweet potato softens. Add orange zest and juice and cook a few moments more. Serve topped with fresh cilantro and sour cream or guacamole or sauteed peppers. 

Chicken Soup

1T olive oil

1 small chicken

3 carrots, peeled and chopped in 2" pieces

3 celery stalks, chopped in 2" pieces

2 bay leaves (fresh if possible)

1 med parsnip (optional/seasonal), peeled and chopped in 2" pieces

1 large onion, peeled and chopped in 2"cresents

1 green chili, seeded and cored

2 twigs of fresh thyme

2 twigs of fresh parsley

2 twigs of fresh cilantro 

10 black peppercorns

1t cumin seeds

1/4t fennel seeds

1/2t tumeric

1 cinnamon stick

3 cloves

pinch of saffran

1/2T coarse sea salt

1/3 cup dried maple sweetened cranberries, raisins or any other dried or fresh fruit on hand

In a large soup pot, pressure cooker or dutch oven heat the oil and saute the onion for a few minutes then add the other vegetables and continue cooking 3-5 minutes. Add the chicken and spices and mix well. Add water to just below the top of the chicken. Raise the heat and bring to a boil. Cook over low heat for an hour until the meat just falls from the bone. I use a pressure cooker with low pressure for 20 minutes and a quick release or 15 minutes with slow pressure release. Remove bones and chop meat into small pieces and serve warm.

Split Pea Soup

2 cups green split peas
1 large onion, peeled and chopped
2 carrots, chopped
2 celery stalks, chopped
1 large leek, chopped
1 large clove of garlic, halved
1 herb bouquet*
1 smoked turkey leg
Salt and Pepper

*Herb Bouquet: Tie 3 cloves garlic, 8 black peppercorns, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in washed cheesecloth.

Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 3 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.

Remove bones, and herb bouquet from soup, discard. Either purée through a vegetable mill, or purée in a food processor and then pass through a sieve. Correct seasoning.

Reheat, taste again for seasoning. Ladle into warm bowls and garnish with croutons and or sautéed ham.

Makes 2 quarts. Serves 6.

Crustless strawberry pie

untested

4 c sliced strawberries

1 small box SF Cook & Serve (NOT INSTANT) vanilla pudding
1 small box SF strawberry flavored gelatin
2 c water

Spray an 8" or 9" pie plate with Pam. Scatter strawberries evenly across bottom. Cook vanilla pudding according to directions, but use 2 cups of water instead of milk. Add dry gelatin to pudding mixture and stir until dissolved. Allow to cool 5 minutes, then pour over strawberries. Chill 4 hours.

Serves 4 (huge servings, though)
Source: Heather's recipe site

Polenta ‘Pizza’ With Pancetta and Spinach

untested

1/4 c extra virgin olive oil, more for pan

1/2 c milk

Salt

1 c coarse cornmeal

Freshly ground black pepper

1 small onion, chopped

1/2 c (about 4 ounces) chopped canadian bacon (original recipe calls for pancetta)

1 pound spinach, washed, trimmed and dried

1 c Gorgonzola cheese, crumbled (optional)

1. Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.

2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).

3. Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.

4. Take polenta out of oven, sprinkle with Gorgonzola (if you like), then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.

Yield: 4 servings.

Variation: Before you put polenta in oven, top it with thin slices of fresh mozzarella, two or three thinly sliced Roma tomatoes or a bit of tomato sauce, and a handful of fresh basil leaves.


Time: About 45 minutes, plus one hour’s chilling
Source: NY Times