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The Recipe Thread! Part II: Electric Mixaroo

"She who has been reddened"? Apt. :) To be honest, I prefer my hummus to muhammara, but I've been perfecting my hummus recipe for about 10 years. Both are pretty tasty though, and offer a nice contrast if they're paired on the same table.

I thought that Fuul was a breakfast dish of eggs, beans, and other tasty stuff? Regardless, I've yet to find a bean that I didn't love.

If I can be bothered, I'll post a recipe of my dinner later: Jazzman's Pie. Think vegan shepherd's pie but with a gumbo base and sweet potato topping. Mmmm.

Did the BL cookbook ever end up getting made? Thinking of this thread, there must be enough foodies around SO to get enough content together, and it would sure be a good BL fundraiser.
 
^^ I would love to see the recipe of that pie with the sweet potato topping. Am not vegan but love vegie/vegan food. I've made a vegie shepherds pie previously with red lentils, vegies and chilli with sweet potato which is pretty good.
 
Dave said:
I thought that Fuul was a breakfast dish of eggs, beans, and other tasty stuff? Regardless, I've yet to find a bean that I didn't love.
Click to expand...

Yes, Fuul (or Ful, or Fool, take your pic ;)) is sometimes served with eggs, especially in Egypt and Israel. However, the word "Fuul" is simply Arabic for "Fava Beans", particularly dried brown ones, but also includes fresh green fava beans used in other dishes. The Fuul base is made from fava bean paste, called midammis in Egypt and traditionally prepared in a large bulb-shaped vat that allows to fuul to cook (technically reflux!) for hours.

I like the BL cookbook idea!
 
Allow me to revive this lovely thread again...

Revitalizing Cold Pasta

As stated in another SO thread, I have no problem eating most foods cold. This is especially true for Mediterranean food, as olive oil seems to sort of "show up" when the food gets cold and gives a new dimension to it.

Here is something I just ate:

In a mortar-and-pistil
- As much garlic as you can take
- As much Coriander as you like - fresh is best, but dry is ok
- A tiny pinch of salt
- Some pine-nuts (I like to use liberally because I'm obsessed with the flavour)
- A pinch of Thyme or Oregano
- A tiny pinch of cumin [optional - I didn't do it this time, for example, because I wasn't in a cumin mood]

Smash the hell out of the above.

Add olive oil and a bit of Balsamic Vinegar, mix, and pour over cold pasta. Add some more pine-nuts without crushing them.

Enjoy!

(I find that the above will not disagree with cold pasta sauce, either :)).
 
Yay! I tried to find this thread a while back......

Jam- Your cold pasta salad dressing sounds DELICIOUS!!!
I love balsamic vinegar but my hubby hates it- So I would probably add just a little of the vinegar but how much olive oil would you say you use?

I just made this yesterday and I don't really do measurements but I will try-


Cold Lentil Salad
One half of an onion- diced
2 carrots (or about 10 baby carrots-which is what i used) diced
I used 7 of the tiny sweet bell peppers (I'd say a half of a red and yellow large?)
About 2 cups cooked and cold lentils
2 tbsp red wine vinegar
3 tbsp olive oil
Big pinch of Thyme
pinch of garlic salt
dash of black pepper
and goats cheese

mix it all together for a cold lentil salad.
I think it would be good with some sort of green in it- maybe kale in small pieces?
 
^ OMG, your cooking sounds as delicious as your photos are beautiful ;) <3

Olive oil... I have no way to measure... I guess add enough to have it coat the pasta, but not enough to pool at the bottom of the bowl. Does this make sense? hehe

Your salad sounds EPIC*. I love lentils!

* Minus the goat cheese, hehe. Anything goat will immediately make me nauseous. Think cow/sheep Feta would substitute?

---

Btw, next time I make my pasta dressing, I'll be adding white wine and maybe some olives to see how that works out. I'll report back!
 
good guacamole

person size

1 ripe avocodo
1/8 of a red onion dices finely
1/2-1 jalapeno pepper diced finely seeds and all minus the stem
a "wad" of fresh cilantro about the size of a teaspoon cut finely
2-3 teaspoons of lime juice
several dashes of salt to your liking

slice avocoda in half, remove the pit and scrape out to good stuff with a spoona. discard pit and skin.
throw that in a bowl and put your lime juice over the avocodo
dice/chop/cut your onion, cilantro, and pepper throw that in and add some salt.

now mash it all up. taste it with corn chip and add more salt if you want maybe even lime juice if you like it wetter or limey-er.

eat with restaurant style corn chips.

yummy
 
Thanks Jamshyd! :)

I am sure substituting a soft cheese you like would be very tasty.....:)

I would eat goat cheese in anything.......

Here's another-
A summertime favorite is Nasturtiums stuffed with balls of goat cheese-
You could probably make it with cows milk feta too (or even cream cheese if you don't like feta).....
I roll the cheese in crushed peppercorns,thyme,lavender and a little bit of basil.....
You can eat them on crackers or in salads....or just by themselves.VERY YUMMY.
 
Ocean-- nasturniums, as in flowers? You just BLEW MY MIND!

Something that I need to try this summer: zucchini blossoms. Stuffed with a bit of buffalo mozzarella and sun dried tomato. I hear they're delicious.
 
yes-as in the flowers...... they are sweet and spicy. you have got to try them- they're delicious! my favorite flower to eat. :)
The leaves are also edible.......

i had a recipe for a stuffed and breaded zucchini flower but my zucchini didn't really grow-
if i plant them this year i may try the above........ sounds yummy......
 
ocean said:
A summertime favorite is Nasturtiums stuffed with balls of goat cheese-
Click to expand...
Ouch, talk about adding insult to injury ;) =D

I have an aversion to Nasturtium, it triggers the same gag reflex that goat does!!

Actually Nasturtium reminds me of horseradish and wasabi (two things I don't like putting in my mouth).

Very interesting idea nonetheless!
 
NO!! I can't imagine not liking nasturtiums!! :)
Thats too bad......

Oh-I added pine nuts to my list for tomorrow so I can try the pasta salad:)
What would you suggest to go with it? Or do you eat it as a main dish??
 
I thought some of you might be interested in recipe puppy. Just enter some ingredients you have and the search engine will look for recipes with those ingredients. :)
 
I've got really good recipe I'd love to share. In fact, this has definitely become one of my favourites and I make it often. Though these days I tend to make it with chickpeas instead. T'is absolutely yum. I <3 most food with a bit of a Moroccan influence. Cinnamon is just divine.

SPICED BLACK EYED PEA CASSEROLE (serve 3-4):

casserole.jpg


INGREDIENTS:

* 2 tablespoons of oil
* 400g can of black eyed peas
* 1 tsp crushed dried chilli flakes
* 1 onion, chopped
* 1 red or yellow pepper, chopped
* 1½ tbsp ground cumin
* 1 tbsp hot curry powder
* 1 tsp ground cinnamon
* 1 tsp ground turmeric
* ½ tsp ground coriander
* 1 tsp Herbes de Provence
* 2 x 400g cans of chopped tomatoes
* 4-5 garlic cloves, crushed
* 1 cinnamon stick
* 1 pint vegetable stock

1) Rinse the beans, and set aside to drain.

2) Heat the oil in a large saucepan, add the chilli and onion and sauté for 5 mins. Add the pepper and cook for 10 mins. Sprinkle over the herbs and ground spices and stir in the tomatoes. Cook for 8-10 mins and add the garlic, cinnamon stick, stock and black beans, and simmer for about an hour.

3) Discard the cinnamon stick before serving and season with black pepper.

It's so yummy and flavoursome and clears your sinuses somewhat. :)
 
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