Hummus

3 tablespoons juice from 1 to 2 lemons

1/4 cup water

6 tablespoons tahini, stirred well

2 tablespoons extra-virgin olive oil, plus extra for dressing

1 (14-ounce) can chickpeas, drained and rinsed

1 small garlic clove, minced or pressed through garlic press

1/2 teaspoon table salt

Pinch cayenne

1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.

2. Process chickpeas, garlic, salt, cumin, and cayenne, until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to proces for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy about 15 seconds, scrapping down bowl as needed.

3. Transfer to serving bowl, cover, and let stand until flavors meld, at least 30 minutes. Drizzile with olive oil and serve.

Chicken Boti Kebabs (Murgh Boti)/Madhur Jaffrey

1-1/2 pounds boned and skinned chicken breasts, cut into 1-inch cubes
1 teaspoon salt
2 tablespoons lemon juice
1 tablespoon peeled and very finely grated fresh ginger
2 cloves garlic, crushed to a pulp
1 teaspoon ground cumin
1 teaspoon bright red paprika
3/4 teaspoon cayenne pepper
6 tablespoons tomato ketchup
Freshly ground pepper
1/4 teaspoon ground turmeric
3 tablespoons corn or peanut oil

Put chicken in a bowl. Add salt and lemon juice and rub them in. Prod chicken pieces lightly with tip of a knife and rub seasonings in again. Set aside for 20 minutes. Then add ginger, garlic, cumin, paprika, cayenne, ketchup, lots of black pepper, and the turmeric. Mix well, cover, and refrigerate for 6 to 8 hours. (Longer will not hurt.)
Just before serving, preheat broiler. Thread meat onto two to four skewers (the flat, swordlike ones are best.) Brush with oil and balance the skewers on the rim of a shallow baking tray. Place about 5 inches from the source of the heat and broil for 6 minutes on each side, or until lightly browned and cook through.
Note: I often cook these without the skewers, just turning the chicken pieces once or twice while they are broiling.
Serves 4 as a main course, 8 as an appetizer

Aurora Rios' Beans

2 cans of pink/red beans, drained and rinsed
2 tablespoons sofrito
1 finely chopped onion
1 clove garlic, minced
1 cup tomato sauce
Chicken/vegetable broth to taste
Salt to taste
Cayenne to taste
1 tablespoon olive oil
1/2 teaspoon smoked paprika

In sauce pan, heat olive oil, saute onions, garilc, and sofrito until tender. Add beans, tomato sauce, chicken broth and simmer for 30ish minutes.

Spicy Black-and-Red Bean Soup.

Adapted from Cooking Light
Makes 10 cups.

~1 tablespoon olive oil
1 1/2 cups chopped onion
1 1/4 cups sliced carrot
2 garlic cloves, minced
3 cups vegetable broth
2 teaspoons sugar
1 (16-ounce) package frozen corn
1 (15-ounce) can red beans or kidney beans, drained
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can Muir Glen fire-roasted diced tomatoes, undrained
1 (14.5-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles (buy in Mexican section at store)
Cayenne to taste

note: Soup gets salty. Use low-salt ingredients if you want.

Place a large pot coated with olive oil over medium-high heat until hot. Add onion, carrot, and garlic; sauté 5 minutes. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Oatmeal Bread

Adapted from Beard on Bread.
Makes 3 loaves

4 cups boiling water
3 cups rolled oats
7 1/2 to 8 cups all-purpose
2 packages active dry yeast
2 tablespoons salt
4 tablespoons canola oil
1/2 cup molasses


Pour the boiling water over the oatmeal in a large bowl and leave to cool. Then, stir in 2 cups of flour and the yeast. Let rise, uncovered until doubled in bulk. Punch down and work in the salt, canola oil, molasses , and enough of the remaining flour to make dough stiff. Turn out on a floured board and knead, adding extra flour if necessary, to make a smooth, pliable, firm dough--about 10 minutes. Divide the dough into three equal pieces, and form into loaves to fit three buttered 9x5x3 loaf tins. Let rise again, uncovered, until doubled in size. Bake in a preheated 350 F oven 40-60 minutes.

Thanksgiving Rolls

From George Rebecca Russell.
Makes 24-30 rolls.

1 teaspoon dried yeast
2 cups luke warm water or milk
1/2 cup sugar
1 teaspoon salt
3 eggs
1/2 butter
5 cups flour

Dissolve yeast in the water. Mix in sugar, salt, and melted butter. Add eggs and gradually stir in flour.

Put in fridge over night.

Add enough flour to make a knead-able dough (~1 cup). Knead for a couple minutes. Make little dough balls, dip in melted butter, and place three in every muffin tin hole. Cover with wax paper and let rise until almost doubled in size. Bake in 350 F oven for 20-25 minutes.

Minestrone

Adapted Food & Wine Magazine
Serves 4

1/4 cup plus 4 teaspoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, cut into 1/4-inch dice
2 ribs celery, sliced
1 zucchini, cut in quarters lengthwise and then crosswise into thin slices
3/4 pound green cabbage (about 1/4 head), shredded (about 3 cups)
1/2 teaspoon tumeric (optional)
1 1/2 quarts canned low-sodium chicken broth or homemade stock/ or veggie stock
1 2/3 cups drained and rinsed canned pinto beans (one 15-ounce can)
1/2 cup arborio rice
3/4 pound boiling potatoes (about 2), peeled and cut into 1/4-inch dice
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme
2 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
2 tablespoons grated Parmesan

In a large pot, heat the 1/4 cup oil over moderate heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic, carrots, and celery. Cook, stirring occasionally, for 5 minutes. Add the zucchini, cabbage, and tumeric. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer.
Add the broth, beans, rice, potatoes, tomato paste, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the rice and vegetables are tender, about 15 minutes. Remove the bay leaf.
Stir the pepper into the soup. Sprinkle each bowlful with Parmesan and drizzle each with 1 teaspoon of the remaining oil.