2: Brooke's Cowboy Caviar Combine the following in a large bowl: 1 can black eyed peas 1 can white corn 2 ripe avocados 1 cup fresh tomato chopped 2/3 cup chopped green onion 2/3 cup chopped cilantro Combine the following for the dressing cup olive oil cup red wine vinegar 2 garlic cloves crushed 1 teaspoon cumin Salt/pepper to taste Pour the dressing over the salad and mix well. Cover and put in the refrigerator. Tastes best if flavors can blend overnight before eating. Serve with tortilla chips.
3: Leah's Hummus 2 cups dried chickpeas 1 tbsp baking soda 1 cups tahini paste 2-3 whole lemons & juice tsp+ crushed garlic paste Fine sea salt + garlic salt - + cup reserved cooking liquids To Serve: drizzle olive oil, chopped parsley/cilantro, smoked paprika, toasted pine nuts, feta. You could also add cooked beets & goat cheese pureed with hummus or as topping. First, soak the chickpeas and beans overnight. Place in two separate bowls, cover with double the amount of cold water, add a tablespoon of baking soda to the chickpeas and set both aside. Next day, drain and rinse both. Put the chickpeas and remaining baking soda in a medium saucepan, add double the volume of cold water and bring to a boil. Simmer gently for two to three hours, adding water as necessary to keep them immersed. By the end, the chickpeas should be soft and easy to mush. Drain them, retaining the cooking liquid. Transfer the chickpeas to a food processor, add the tahini, lemon juice, garlic and a teaspoon of salt; blitz until smooth. Add some of the cooking liquid and process again - you want it very soft, almost runny, so it just holds its shape. Add salt to taste, and keep warm. For the ful, put the beans in a medium saucepan, cover with water, as with the chickpeas, and simmer for about three hours (it may take longer), adding water as necessary. By the end, hardly any liquid should be left (drain it out if need be) and the beans should begin to disintegrate, or do so easily. Remove from the heat; add half the oil, half the lemon juice, the cumin, garlic and a teaspoon of salt. Adjust the seasoning to taste. To serve, spread the warm hummus on individual plates. Spoon some in the center and drizzle the remaining oil and lemon on top and around. Sprinkle with paprika and parsley, and serve the egg and onion on the side.
4: Pete's Bandito Burrito Easy weekday dinner burritos (serves 4): 1 can refried beans 1 can black beans 2-5 cloves chopped 2 T cumin 1 t cayenne Black pepper to taste 2 T olive oil Tortillas Grated cheddar or pepper jack cheese Chopped iceberg lettuce Tomatoes Avocado Sour cream Hot sauce Sautee garlic in olive oil then add black beans Add cumin, cayenne and black pepper and mix Add refried beans, mix and simmer Heat one tortilla at a time in a frying pan until warm Put a bit of everything on the tortilla, roll it up and eat
5: Kris’s Walla Walla Sweet Onion Bake 7 C. chopped Walla Walla Onions 4T. butter C. raw rice 5 C. boiling water 1 C. grated Swiss cheese 1 t. salt 2/3 C. half and half Sauté onions in butter. Cook rice in water for 5 minutes. Drain and mix with onions. Add salt, cheese first and then the cream. Bake, covered at 300 deg. For 1 hour. ( I make it w/ 1C.rice.)
6: Gram’s White Chicken Chili 1 lb. Dried white beans 6 C. chicken broth 4 onions (diced) 1 T. minced garlic 2 lbs. Skinless, boneless chicken thighs (or cuts, I used 2 whole chickens) 2 t. salt 2 T. olive oil 6 fresh Anaheim chilies (diced) 2 T. cumin 1 T. oregano 1 t. cayenne Rinse white beans and put in a kettle with the chicken broth, 2 of the diced onions and the garlic. Bring to a boil, reduce heat, cover and simmer until very tender, 1 - 3 hours. While beans cook, put chicken meat I pot, covered with water and add salt. Simmer until just barely cooked through. When it’s done, tear or cut the chicken in chunks and set aside. Save the broth to add back to the chili. In a large skillet, sauté in the olive oil, 2 more diced onions until they begin to soften. Add the diced chilies, cumin, oregano and cayenne. Sauté until the flavors have blended. When beans are cooked, add the three components together. Add more if needed. Salsa: Serve in a separate bowl to be added as a condiment along with Shredded white cheddar cheese. Fresh tomatoes, lots of chopped cilantro, green onions, cumin, avocado and lime juice. Note: I doubled the recipe for a casual dinner party for 12 which I served with crusty Italian bread and a simple salad of lettuce and nice homemade dressing. (The salsa is almost a salad in itself!) Everyone raved about it. Lots of chopping, but can be made a day ahead which adds to the flavor anyway. Leslie Wheary 9/2000
7: Mema Danial’s Tabbouleh Salad (from Christy Parker) Soak 1 C. of cracked wheat bulgur in warm water for 45 min. Squeeze dry, dump water Mix together: cracked wheat 3 chopped tomatoes (discard seeds) 1 cucumber chopped (no seeds) 2 bunches green onions 20 sprigs fresh parsley Keep in fridge and serve cold. Mix and pour over veggies C. fresh lemon juice 3 T. Olive Oil 1 T. White wine vinegar 1 T. Salt
8: Corey’s Pizza Dough 1 T. Active dry yeast 1 C. warm water +/- 3 C. bread flour 1 t. honey 1 t. salt Add yeast, water and honey to a large mixing bowl. Allow the yeast to activate for about 15 min until it looks like the head on a beer. It's not required but I have found that it gives the dough a better texture. Once yeast is fully activated add the salt and two cups flour and begin mixing on low in a Kitchen Aid with the dough hook attachment or comparable. The dough should be very wet almost like cake batter. Slowly add the last cup flour until the dough forms a ball and falls off the hook. If still sticky add more flour. Remove from bowl add a dusting of flour to your cutting board and pound/ knead dough to activate the gluten (don't be shy). To form a proper dough ball, pull edges over and tuck under to form the shape of a balloon with the part you blow into on the bottom. The top should be very smooth, if not keep kneading. Once you have formed your dough ball add olive oil to your bowl and return the ball to the bowl, loosely cover and let rise about 1hr in a warm location. You can also let rise in the refrigerator overnight if having the next day. This is actually the preferred method. When the dough has doubled in size it's time to roll it out into a pizza shell.
9: Amy’s Green Potatoes for Six 6 med russet potatoes 3 stalks of broccoli cup milk (or more) cup grated cheese (or more) 2 TBS butter (or more) Salt and pepper Preheat oven to 400 Bake potatoes until done Steam broccoli Scoop out the insides of the potatoes Mix all ingredients with the potatoes inards Put back into the skins and bake for approx. 10 mins
12: Jacob’s Picklewich Ingredients 2 slices wheat bread (seedless!) 1 slice cheddar cheese 6 dill pickles slices mustard butter Cinnamon & Sugar topping Directions Toast bread and spread with butter while hot Sprinkle with Cinnamon & Sugar, on one bread slice Spread thin layer of mustard, on other bread slice Place slice of Cheddar Cheese and top with pickles Assemble slices together in Picklewich! Cut into 4 squares
13: Easy Chicken & Dumplings Ingredients For the chicken: 2-4 chicken breasts, cut into 1-inch pieces Emeril's ESSENCE Creole Seasoning or sprinkling of below ingredients For the broth: 2 large cans or boxes ready-made chicken stock 3 leeks white ends only, cut into 1-inch pieces 1/2 onion, cut into 1-inch pieces 4 carrots, peeled and cut into 1-inch pieces 1/2 cup frozen green peas, thawed (optional) Salt and freshly ground black pepper 1 teaspoon fresh thyme leaves 3 tablespoons chopped fresh parsley leaves For the dumplings: Bisquick- follow dumpling batter recipe Large Stock Pot Directions Cut chicken breasts into 1-inch pieces, season well with Emeril’s Essence Creole Seasoning and salt & pepper .In a large stock pot, lightly brown all sides of cubed chicken and then drain remaining fat. For the broth: add to chicken the leeks, onions, carrots, and salt & pepper. Cover with broth and bring to a boil. Reduce heat to low and simmer, partially covered, until the chicken is tender and vegetables are tender-crisp. about 45 minutes. Prepare the dumplings Putting it All Together: Bring chicken and broth back up to boil, add peas if preferred. Add salt & pepper and dash of cayenne. Make sure there is enough broth to cook dumplings in, as the broth will thicken and reduce down quite a bit. Drop in large spoonfuls of dumpling mixture allowing some space between each dumpling, as they will double in size. Partially cover and dumplings are cooked through through, and dry in center (10-15min.). Gently stir in fresh parsley & thyme or use as garnish. Serve in large soup bowls 1-2 dumplings on top.
14: Fish Tacos with Creamy Lime, Avacado Slaw, and Cantelope, Mango Papaya Salsa Servings: 2-4 Ingredients For the Fish & Creamy Lime Sauce: 1.White Fish: Talapia or Cod (3/4- 1 pound) 2.teaspoon vegetable oil 3.1/2 teaspoon chipotle or Mexican Chile powder 4.1/2 teaspoon ground cumin 5.Kosher salt and freshly ground pepper 6.1/2 cup sour cream or Greek yogurt 7.1 tablespoon mayonaise 8.1 tablespoon fresh lime juice 9.1/2 teaspoon red onion, finely chopped 10.1/4 cup cilantro leaves, finely chopped 11.Dash of hot sauce 12.Garlic Salt, to taste 13.4-6 tortillas, warmed 14.Lime wedges, for serving 15.Shredded Cabbage, for garnish 16.Cilantro & Mint, finely chopped for garnish Directions Light a grill or preheat a grill pan. Rub the fish with the vegetable oil and sprinkle with the chipotle powder and cumin (reserve some for Creamy Lime Sauce). Season generously with salt and pepper. Grill, turning once, until nicely charred and cooked through, about 6 minutes. Transfer the fish to a plate. Using 2 forks, flake the fish into bite-size pieces.