- 1 pound of dried beans such as pinto or kidney
- 2 large spanish onions diced
- 2 large sweet peppers diced (yellow and red preferred)
- 1 poblano chili fire roasted and diced
- 1 large or 2 medium carrots finely diced
- 28 oz can of crushed tomatoes
- ⅓ cup of pepita (mexican pumpkin) seeds toated
- 3 cloves garlic (1 diced, 2 whole)
- 2 dried guajillo chilis
- 2 Tbsp cumin
- 1 Tbsp sweet paprika
- 1 tsp hot paprika (or less cayenne chili powder to taste)
- 2 bay leaves
- 4 stems of fresh thyme
- 2 Tbsp olive oil
- ¼ tsp of baking soda
- Salt and pepper to taste
- Rinse beans and remove any rocks, soak overnight with 4–6 cups of water in a deep sauce pan or pot
- Bring beans and soaking liquid to a boil with baking soda, bay leaves, thyme, guajillo chilis, 2 cloves of garlic whole, both paprikas, ½ the cumin
- Reduce to simmer and cook until beans are starting to get tender
- Meanwhile sauté onions in olive oil on medium-low heat until wilted and starting to get translucent (about 10 mins)
- Add sweet pepper, poblano, and carrot and cook until tender (about 10 more mins)
- Add 1 clove of diced garlic last and cook another minute or two
- Add tomatoes and simmer at least 35–45 min
- Season vegetables and beans separately to taste
- When beans are just tender remove bay leaves, thyme, and dried chilis
- Remove beans from broth with a spider leaving garlic behind and add them to the veggie mixture
- Add toasted pepitas to the bean broth purée well, and strain mixture into the veggie mix
- Warm through and serve with rice or bread and mexican crema on the side
Photo by Sally Crossthwaite via Flickr used with CC Attribution, Non Commercial, No Derivatives license
Makes 1½ cups
- 15-ounce can chickpeas, rinsed
- 1 clove garlic
- 4 tablespoons (¼ cup) olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- kosher salt
- ¼ teaspoon paprika
- In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
- Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.
Photo by Samira via Flickr used with CC Attribution, Non Commercial, Share Alike license
- 2 tablespoons of peanut oil (can be substituted with canola or grape seed oil)
- 1 large onion peeled and chopped
- 1 tablespoon of curry powder
- 1 can of unsweetened coconut milk
- 1 block of tofu cut into ¾ inch cubes
- 2 tablespoons of soy sauce, or to taste
- Salt and cayenne pepper to taste
- Put oil in a big skillet on medium-high. A minute later add onion and brown for about 10 minutes, stirring occasionally, making sure not to burn them. Add curry, stirr and cook for 30 seconds.
- Add coconut milk, stir and bring to a boil and reduce the heat to medium. Add the soy sauce, stir then add the tofu and cook for about 3 minutes. Add cayenne pepper to taste. Serve over basmati rice.
Photo by Sarah R via Flickr used with CC Attribution, Non Commercial, No Derivatives license
- 4 cucumbers, peeled and seeded
- 1 small or ½ large clove garlic
- 1 cup plain (or soy) yogurt
- 2 tablespoons fresh lemon juice, plus more to taste
- 4 scallions, white and green parts, cut into 1-inch pieces
- ¾ cup fresh mint leaves, loosely packed
- ¼ cup water
- Salt and freshly ground black pepper
- Cut 1 cucumber into small dice, and set aside for garnish. Cut others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender, and puree until smooth.
- Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
- Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.
Photo by Mike Licht via Flickr used with CC Attribution license
- 2 tablespoons olive oil
- 2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1½-inch pieces
- 8 ounces parsnips (about 2 medium), peeled and cut into large dice
- 1 medium garlic clove, smashed
- 2 teaspoons kosher salt, plus more as needed
- White pepper
- 1½ cups low-sodium chicken (or vegetable) stock
- Heat the oil in a large saucepan with a tight-fitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.
- Add the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
- Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.
Adapted from Chow. Photo by Nick Saltmarsh via Flickr used with CC Attribution license
- Red potatoes
- Olive Oil
- Salt & Pepper
- Preheat oven to 500 degrees. Wash and scrub potatoes well.
- Place on a baking sheet with ¾ cups of water, cover in tin foil and bake for 30 min at 500 degree oven on bottom rack. Test for doneness by inserting a knife and making sure it goes through easily.
- Let cool for 5 minutes, then press with the bottom of a cup, until mashed flat, about ½” tall.
- Toss with lots of olive oil, making sure the oil goes in the nooks and crannies of each potato.
- Put back in the 500 degree oven for 15 min in top rack. Switch to bottom rack for another 15 min, until really brown and crispy.
- Sprinkle with fresh parsley if available.
Adapted from America’s Test Kitchen. Photo by Mike via Flickr used with CC Attribution, Non Commercial, Share Alike license
- 2 tablespoons pure olive oil
- 1 yellow onion, quartered
- 2 carrots, halved
- 1 celery rib, halved crosswise, plus 4 small celery ribs, finely diced
- 1 pound dried chickpeas, soaked overnight and drained
- 4 rosemary sprigs and 4 thyme sprigs, tied together with string
- Kosher salt and freshly ground pepper
- 1 medium red onion, finely chopped
- ½ cup red wine vinegar
- Finely shredded zest and juice of 1 lemon
- 2 garlic cloves, very finely chopped
- 1 teaspoon finely chopped rosemary
- ½ teaspoon dried oregano
- 1½ teaspoons finely chopped peperoncini
- 1 cup extra-virgin olive oil
- ¾ cup finely chopped flat-leaf parsley
- In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 10 minutes. Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1½ hours. Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas. Discard the herb sprigs, onion, carrots and celery.
- Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini. Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.
Adapted from Tom Colicchio via Food & Wine
- 2 egg whites
- ¾ cup of sugar
- 6 oz mini chocolate chips
- ½ tsp vanilla
- ⅛ tsp cream of tartar
- ⅛ tsp salt
- Preheat oven to 350°
- Whip egg whites, tatar & salt.
- When it peaks slowly add sugar and vanilla.
- Fold in chips.
- Drop by tsp onto brown paper covered cookie sheet.
- Bake in 350° oven for 25 min.
- Turn off oven and leave do not remove the cookies until cold.
- Makes 30–36 pieces.
Photo by Jim via Flickr used with CC Attribution, Non Commercial license