Tag: legumes

Nigerian black-eyed pea patties with piri piri sauce

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To celebrate the new year, we tried this recipe: https://www.foodandspice.com/2008/11/black-eyed-pea-patties-with-chili-sauce.html We used canned no-salt black-eyes peas. Based on our pantry, we made minor modifications to the batter such as substituting the fresh chilies with a combination of small Thai pepper with a 1" sliver of red bell pepper (about 1/8 of a bell pepper). When… Continue reading Nigerian black-eyed pea patties with piri piri sauce

Afghan kidney bean curry

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Details here: https://www.thecuriouschickpea.com/afghan-kidney-bean-curry/. We made slight modifications: first, we toasted the cumin seeds, coriander seeds, and ¼ tsp dried epazote (which we used in lieu of ½ tsp dried mint) in a small pan without oil, and then used a mortar and pestle. Then we heated 2 tsp vegetable oil in a low-walled Dutch oven,… Continue reading Afghan kidney bean curry

Chinese steamed cod fillet with black bean sauce

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This recipe is from Grace Young’s The Wisdom of the Chinese Kitchen, which used a whole sole fish. First, thoroughly rinse 1 lb cod fillet (in lieu of sole) in cold water, pat dry, and sprinkle the front and back ½ tsp (we used ¼ tsp) salt. Peel and julienne a 2" knob of ginger… Continue reading Chinese steamed cod fillet with black bean sauce

Middle Eastern stuffed vegetables

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When our friend Mary gifted us two baby bell peppers and an ancho chile from her garden, we felt inspired to make stuffed tomatoes and peppers, along with a stuffed purple topped turnip (mainly to keep the vegetables snug in our 6 quart pot). We followed this recipe: https://jamiegeller.com/recipes/middle-eastern-stuffed-vegetables-4-ways/ Our modifications: first, we identified the… Continue reading Middle Eastern stuffed vegetables

Moroccan spiced lentil and chickpea soup (harira)

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We tried this recipe: https://www.epicurious.com/recipes/food/views/spiced-moroccan-vegetable-soup-with-chickpeas-cilantro-and-lemon-harira Although this recipe calls for 7 cups chicken broth, it could easily be substituted for vegetable broth to make the soup vegetarian. For the spices, we found it slightly underseasoned; we recommend adding 50% more harissa, cumin, and turmeric. (Sept. 2020)

Quick-soaking cannellini beans, pressure-cooker style

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We had 1 lb dried Great Northern aka cannellini beans, and we tried this quick-soaking cooking method: https://www.hippressurecooking.com/cannellini-and-mint-bean-salad-lesson-4-quick-soaking-beans/ We found that 1 lb dried yielded 2 1/3 cups dried, so we added ½ tsp salt (down from 2 or more tsp) and 9 1/3 cups water. We made sure not to fill the pressure beyond… Continue reading Quick-soaking cannellini beans, pressure-cooker style

Ethiopian mild yellow split pea stew (kik alicha)

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We made one of our favorite dishes. Details here: https://www.yummly.com/recipe/Authentic-Kik-Alicha-_Ethiopian-Split-Pea-Puree_-1257837?utm_source=android-app&utm_medium=pinterest&utm_term=Authentic-Kik-Alicha-_Ethiopian-Split-Pea-Puree_-1257837&utm_campaign=app-social-recipe#directions This recipe easily could be vegetarian, but we used 3 cups chicken broth in lieu of 3 cups water and ¾ tsp salt. We skipped the jalapeño. We found the end result too liquidy, and we had to strain the final dish before serving it… Continue reading Ethiopian mild yellow split pea stew (kik alicha)

Persian beef and yellow pea stew (khoresh gheymeh)

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We tried this Persian Mama recipe and made a few modifications: http://persianmama.com/khoresh-gheymeh-beef-and-split-pea-stew/. First, we used 1 lb beef chuck, cut into 1" cubes. Second, because we used ¾ cup standard supermarket split yellow peas, we skipped steps 3-4 and followed the Note instructions to boil for 2-3 mins, cool, and added in the last 20… Continue reading Persian beef and yellow pea stew (khoresh gheymeh)