Cali Succotash

- sunny, sunny california food-

somehow over the short span of a 3 day visit to LA to see josh i found myself stumbling around at 8am in the little bare-bones apt the theater has him in trying to figure out what i was going to make for this impromptu bbq the company was putting on for the everyone. hmmm, what's quick, easy and doesn't have mayo in it? oh and because i have a genetic strain of southern in me - how can i use bacon? well, enter succotash. i really just winged this as per what trader joe's had to offer that morning. usually lima beans (also known as butter beans) would be in place of the edamame, but i figured - hey its california don't they eat a lot of soy and you know other healthy stuff that doesn't have a nickname with "butter" in it? yeah ok, toss it in. to give back some of the creamy sweetness that was lost with the exclusion of the lima i threw in a bit of sweet english peas. all in all i liked it and it appeared that i wasn't the only one.

this makes a ton, enough to feed about 10-15 as a side and you can easily half this if needed.

1lb grape tomatoes

2 1/2c corn

1c english peas

2 1/2c edamame (soy beans)

4 slices apple smoked bacon, diced

2 shallots, chopped

handful fresh basil leaves, chopped chiffonade style

*allow corn and peas to defrost (if they are frozen)

*cook edamame according to package, seasoning well

*heat a large pot over medium high

*add chopped bacon, cook long enough to render the fat and allow bits to crisp

*remove with a slotted spoon, leaving the fat and add the shallots

*cook stirring occasionally for 3-4 minutes until translucent

*add tomatoes, cook for 2-3 minutes more or until skins begin to wrinkle / burst

*add corn, peas and edamame and cook about 5 minutes more to allow everything to heat up and come to same temp.

*add reserved bacon, stir to combine

*taste for seasoning then take off heat

*add the chopped basil and stir to combine

*serve warm or chilled.

Spicy Ethiopian Red Lintel Stew

-the tony chacheres of ethiopia-

i love love love ethiopian cooking. when i lived in DC as a vegan and pre-sensitive tummy issue developmented, i would gorge myself weekly on the spicy exotic fare. to be honest, i think the injera (aka the tasty crepe-ish edible plate that is served with in place of all that ridiculous clumsy western silverware) is what got me hooked, and i haven't spoken to one person who shared my love of this cuisine that doesn't claim the same thing. but alas, over the years i've learned the hard way that the loads of garlic (amongst loads of just about everything tasty) that is traditionally used means no more enjoyment for me. but, like pesto, i make it myself sans the edible trouble makers.

ethiopian food relies heavily on spice blends composed of a laundry list of items and this particular recipe is no exception. so the first thing you need to do is make the blend; this one: Berbere, its like the tony chacheres of ethiopia. just a note here: one of my pet peeves is buying spice mixes. don't do this people, take a few minutes, scavenge your spice rack (everyone's is underused anyways) and pull it together! i know this is a long list of seeming exotic stuff, but believe me here, fresh ground spices are light years better than the dusty stuff you get from the grocery - actually i seriously doubt you'll even find this mix at your grocer, unless you live in the Shaw district of DC.

so make the spice a few days ahead to cave yourself a few minutes then all you have to do is sweat some onions, stir a little, simmer some lentils and let the spices do their magic. you will have a little left over spice, use it in anything - with good judgement - sprinkle over some grilled asparagus --delicious.

**oh and as a fun side note: i did in fact attempt to make injera. hahahah, yeah you do not want to know the details of that adventure but i'm still working it and will keep you posted. the good news about it though; its a gluten free item made with just teff, water and a tad of yeast - oh and time and know-how, the ladder i have yet to attain.

BERBERE SPICE

2 tsp cumin

4 whole cloves (or 1/4 tsp ground)

3/4 tsp cardamon seeds

1/2 tsp whole black peppercorns

1/4 tsp allspice

1 tsp fenugreek seeds

1/2 tsp whole coriander seeds

10 small red chile peppers (dried)

1/2tsp ginger

1/4 tsp turmeric

1 tsp salt

2 tbs smoked paprika

1 1/2 tsp sweet paprika

1/8 tsp cinnamon

*quickly toast cumin, clove, cardamon, peppercorns, allspice, fenugreek & coriander in a small pan over medium-low heat. you will know its done when you start to hear the whole seeds "pop"

*let cool slightly and add to spice grinder

*add in remaining ingredients and grind to a fine powder

*use as needed and store the rest in an airtight container

SPICY ETHIOPIAN RED LENTIL STEW

adapted from Cooking LIght May 2010

2tsp oil

2c chopped red onions

1 tbs finely minced fresh ginger

3 tbs tomato paste

1 1/2 tbs Berbere spice (see above)

3c stock (i used veggie)

1c red lentils, rinsed and drained

salt to taste

1/4c chopped dill

*over medium heat heat oil in large dutch oven

*add onions, cook 10-15 minutes until very tender

*add ginger, cook 5 minutes stirring often

*add tomato paste and berbere spice, mix well to combine and cook 1 minute

*slowly whisk in the broth to throughly combine

*increase the heat to medium-high and bring to simmer

*add lentils and simmer partially covered for about 35 minutes or until tender, stirring occasionally

*season with salt and stir in the dill.

*serve over whatever grain you wish (i suggest whole grain teff or amaranth to keep it traditional & GF) - or injera if you have the needed skills.

-tasty, vegan and makes me feel less white bread-

Avocado Black Bean Brownies (GF)

-need i say more?-

i don't think i really need to say this but, i adore chocolate. the darker, stronger and closer to just being the raw bean the more i love it. every morning i have a square of no less than 90% and a spoonful of raw nibs - yes just the pure roasted bean - in my yogurt, or whatever ever else happens to fall prey to my morning gluttony. come to think of it i enjoy just about everything like this; tarlike coffee, oversteeped black tea, the tartest plain yogurt i can find, golden berries (if you've ever had one you would know what i mean), unsweetened nut milks... i can go on like this forever. does that say something about me? probably but who cares.
much to josh's dismay; over the years of consuming mass amounts of dark bitter food has left my taste buds accustomed to find the sweeteness in just about everything - i suppose a little something like being blind and hearing everything. so thusly there have emerged two forms of desserts that come out of my kitchen: normal for him and crazy for me. this is recipe is a bit more on my side - and i loooooove it. really its just a spin on the orginal black bean brownie i made a while back. i found this recipe on cara's cravings blog a while back and switched around the sugar content a bit, but that's about it. i've been muching down on these guys before a run and they are perfect little package of everything i need; scrumptious, full of protien and sustainable fat - oh did i mention chocolate.
my only suggestion to you: add a little more sugar, trust me. while i like everything dark and bitter i know i am basically alone so i would up it to a healthy 1/2c evaporated cane sugar; i am using palm sugar which isn't as sweet as cain. below is my exact recipe - unchanged. if you do make these let me know what you think!

BLACK BEAN AVOCADO BROWNIES

1 1/2c cooked, drained black beans (if canned, rinse well)
3 eggs
1/4c agave syrup
1/2 ripe avocado
1/4c + 2tbs cocoa powder
pinch salt
1 tbs vanilla
1/3c palm sugar
2tsp espresso powder

*preheat oven to 350F, grease an 8x8 pan
*in a food processor comebine the beans, eggs, agave and avocado until completely smooth.
*add the rest of the ingredients and continue to blend until totally smooth.
*pour into the prepared pan and cook 30 minutes, until toothpick is clean.
*let cool before slicing and munching - they actually get better with a 12hour rest.

Crowder Peas

-mysterious name, delicious eatin'-

there's nothing like a salted ankle of fat to transport you back to being 8, sitting at a wicker lined table having cabbage dinner with the family, watching as my mother reached into that big pot and pulled out the much prized (only to her) ham hock. ahhh memories. have you ever seen someone eat a ham hock? its very um, interesting. i assure you, my mother is not alone in eating this seemingly unmanageable piece of pork. my extended family adores taking on the feat of consuming the ham hock.

like i said - have you ever seen someone eat one of these? if you have you understand why i have wiped the ham hock from my mind and thusly life. but about 2 weeks ago my mom send a much adorned "care package" loaded with Camellia Brand peas and beans. YES! more of the best beans in my life. Louisiana loves their rice and beans. and we all know: beans / peas need salted pork. sorry but it just won't work if these guys aren't a pair.

i've made plenty of beans in my life but always with bacon and the likes. i finally caved and bought a hock for these crowders and i swear to you; the minute that thing hit hot water and its salty smokey scent started bumping around my apartment i dwindled back down to 8 years old.

CROWDER PEAS

1lb dried crowder peas

1 ham hock (1/2lb-ish?)

9-10c water

1tbs oil

3 carrots, diced

2 celery stalks, diced

1 onion, diced

3 bay leaves

3-4 sprigs fresh thyme

1/4 tsp dried basil

1/4 tsp dried oregano

1 tsp whole peppercorns (black)

*soak the peas in cold water for about 3-4 hours, drain

*add peas, ham and water to a large pot and bring to boil, turn heat down and simmer uncovered for 1hour

*in a separate pan saute heat oil, saute onions to almost translucent

*add in carrots and celery, cook 3-4 minutes

*add bay leaves, basil, thyme, oregano and peppercorns, cooking until fragrant (about 1 minute)

*remove from heat and add to simmering pea and ham

*preheat oven to 200F, cover your pot and place in oven

*cook 2 hours more, until ham is falling off bone and beans are cooked

*season with salt and pepper to taste

Chicken and Lentils

something about lentils. i see them in the store, i think to myself "i like lentils, they come in different colors (fun!) and they're a quick cook, why not?" then i buy a pound. after this i they sit in my cabinet for about a year taunting me, guilting me for ever bringing them home and letting them waste away when someone else could be making a delicious dinner out of them. in my defense; i had a bit of an incident with lentils a few years back when i was vegan and just getting back into the swing of cooking. it seemed that a.) i was very very poor and b.) wanted to cook only super simple (and by this i mean only water and maybe salt) to compliment my bachelorette life. this horrible combo doesn't really give optimal results - in other words everything tasted like crap. but with no one else to share this food like stuff with, i never felt the need to say, go out and by a few spices or maybe some quality olive oil. to make an already long story short - i made some kind of lintel dish that tasted just like - i am not kidding or exaggerating - it tasted like dirt.

alright so now we come full circle: after the being plagued for months by the brown lintels sadly sitting there every-time i reached for the black beans or brown rice i found this NYTimes recipe for chicken and lentils. i'm on a dutch oven kick lately, maybe its just the winter thing, and this was a perfect fit. i think this dinner cured me of my dirt eating phobia. this was perfect! its a great winter(y) dish that isn't heavy or overly "stew like", if that even makes sense. try it out, i promise you wont be sorry. its cheap to make, scrumptious and best of all doesn't take much man power.

i made a few changes to the original recipe: completely omitted the 2 garlic cloves, used apple cider vinegar and removed the chicken skin after browning - i find the skin just gives off too much fat and turns slimy when slow cooked, but make sure to leave it on when you are browning the chicken it adds flavor when it needs to. oh and next time i think i'll add in carrots. delish all the same. enjoy!

CHICKEN AND LINTELS

1 tbs olive oil

2oz pancetta (thick slice - one should be 2oz), diced

1 1/2 lb skin-on, bone-in chicken thigh (organic)

1c finely chopped onion

1/2c finely chopped celery

1 tsp fresh ground cumin

1c lentils

1 1/2c chopped radicchio (1/2 head-cored)

1 1/2 - 2c chicken stock

1tbs finely chopped fresh sage

1 1/2tsp apple cider vinegar

*preheat oven in 300F

*over medium heat, heat oil in dutch oven, add pancetta and cook to golden - remove and reserve

*season chicken with salt and pepper, add to dutch oven and brown

*remove chicken and reserve, remove the skin once slightly cooled, pour off all but 2tbs of the fat

*add the onion and celery, saute until translucent, scraping the pan down to get all the browned bits up .

*add in the cumin - cook until fragrant

*add in radicchio, sage and vinegar - saute briefly

*add lentil, reserved pancetta and stock

*add reserved chicken, bring to a simmer, cover and cook in oven 1 hour

*check after 45 to add more stock if you need to.

*after an hour the lentils should be done and the chicken just about to fall off the bones. season to taste and serve.

(makes about 2-3 servings)

Black Bean Brownies (GF)

like i mentioned earlier, josh inadvertently put beans on my brain. and well chocolate - that is always on my brain, its more like a part of my brain. as i was perusing the online food blogosphere i stumbled upon this idea of brownies made out of beans. i've heard of baking with beans before, but never just beans. the more i read (with elation) the more it all made sense. the natural depth of the beans and the darkness of the chocolate was genius! there are varying recipes floating around one i found that was sweetened only with bananas which i will be testing out soon and some that called for tons of butter (which to me is a bit of cop-out; anything tastes great with tons of butter and sugar). so i found one that was healthy enough for my standards and adapted it to be a little more freindly with coconut oil and espresso powder.

the result? amazing. amazing. amazing. we polished them off easily and with zero quilt. try them i promise you'll be happy and all the more healthy!

BLACK BEAN BROWNIES

1 1/2c freshly cooked black beans (from dried)

3 eggs

3 tbs coconut oil (melted if needed)

3/4c evaporated cain juice

1/2c cocoa powder

1 tsp vanilla

1 tsp espresso powder (or instant coffee)

1/2 tsp baking soda

pinch salt

1/2c chocolate chips

*preheat oven to 350F, grease an 8x8 baking pan

*in a blender or processor combine the eggs and beans until smooth

*add in remaining except the chocolate chips

*blend just to smooth then stir in the chocolate chips (by hand not blender)

*pour into prepared pan and cook 30 - 35 minutes until toothpick comes out clean, let cool before cutting.

Maple Baked Beans

about those beans i briefly referred to, here they are in all their glory. two notes: 1. this is ina garten's recipe - not mine - 2. if you don't have a sweet tooth then try leaving out the brown sugar and just adding in a bit more of the "bean juice".

enjoy!

1 lb dried red kidney beans, soaked overnight

2 qt water

1 bay leaf

6-8 whole black peppercorns

1 large yellow onion, sliced into wedges

3/4c pure maple syrup

1/2c lightly packed light brown sugar

1/2c ketchup

1tbs chinese chili paste (see link here)

1 tbs grated fresh ginger root

1 tsp kosher salt

5 oz bacon, cubed

*drain and rinse beans twice, place in large pot with water, bayleaf, peppercorns and onion wedges.

*bring to boil, reduce heat and let simmer for about 45-50 minutes until the beans are cooked

*drain the bean and reserve all of the "juice"

*preheat oven to 225F

*place beans (and onions / bayleaf / pepper) in your dutch oven, disperse half of the bacon through out the beans and place the other half over the top

*meanwhile whisk together all the remaining ingredients w/ 1 1/2c of reserved "bean juice" in a small sauce pan

*bring to a boil, reduce heat to and simmer for about 5-6 minutes

*pour the hot syrup mixture over the beans and bacon, cover the dutch oven, place in oven and cook for 6-8hours

*check on them every few hours, if they look dry add more of the bean juice

*remove bayleaf and peppercorns if you can find them before you serve them.