Yotam Ottolenghi's Falafel with Spiced Chickpeas and Fresh Vegetable Salad

Falafel is one of the first things I wanted to make when I first opened up my copy of Jersualem.  Those little fried balls made from dried chickpeas and various spices were beckoning me like crazy.  As much as I dreamt about eating hot crunchy falafel sandwiched in a warm pita I was feeling rather unmotivated for the hours of cooking and cleanup the recipe required.

 Last week I gave myself the necessary pep talk to work my way through the recipe, little by little.  I soaked the chickpeas one night, made the spiced chickpea and veggie salad the next day, and then mixed and fried the falafel on the third day.  It was a long process with endless chopping, mixing, and washing dishes BUT the final product was in fact everything I hoped it would be!  The falafel were delicious on their own.  I also enjoyed them with a warm drizzle of tahini and the spiced chickpea and veggie salad on the side.  Other times I loaded the falafel, tahini, and salad into a warm pita and enjoyed it that way. 

A few quick notes about both recipes.  The directions for the falafel say to use either a meat grinder or a food processor and mix until the falafel mixture is finely chopped but not mushy or pasty.  Pay special attention that the falafel mixture actually holds together.  The falafel balls are hard to shape and don't really hold their shape well unless you achieve the right consistency.  Also, regarding the salad, you may want to go heavier on the chickpeas.  The recipe calls for 1/2 cup dried chickpeas. The chickpeas in the veggie salad were pretty much nonexistent.  I would actually increase the chickpeas to at least 1 full cup. I think the key is to actually detect the chickpeas in the salad. Other than that, both recipes are perfectly delicious and worth the time and cleanup involved.  I'd definitely recommend them both!

Falafel

Adapted from Jerusalem

by Yotam Ottolenghi & Sami Tamimi

Serves 4

1-1/4 cups dried chickpeas

1/2 medium onion, finely chopped

2 cloves garlic, crushed

1 tablespoon chopped flat-leaf parsley

2 tablespoons finely chopped cilantro

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground cardamom

1/2 teaspoon baking powder

3 tablespoons water

1-1/2 tablespoon all-purpose flour

about 3 cups canola/sunflower oil, for deep-frying

1/2 teaspoon sesame seeds, for coating

salt

Place the chickpeas in a large bowl and cover with cold water at least twice their volume.  Set aside to soak overnight.

The next day, drain the chickpeas well and combine them with the onion, garlic, parsley, and cilantro.  For the best results, use a meat grinder for the next part.  Put the chickpea mixture once through the machine, set to its finest setting, then pass it through the machine for a second time.  If you don't have a meat grinder, use a food processor.  Blitz the mix in batches, pulsing each for 30 to 40 seconds, until it is finely chopped, but not mushy or pasty, and holds itself together.  Once processed, add the spices, baking powder, 3/4 teaspoon salt, flour, and water.  Mix well by hand until smooth and uniform.  Cover the mixture and leave it in the fridge for at least 1 hour, or until ready to use

Fill a deep, heavy-bottomed medium saucepan with enough oil to come 2-3/4 inches up the sides of the pan.  Heat the oil to 350F.  

With wet hands, press 1 tablespoon of the mixture in the palm of your hand to form a patty or a ball the size of a small walnut, about a scant 1 ounce (you can also use a wet ice-cream scoop for this).

Sprinkle the balls evenly with sesame seeds and deep-fry them in batches for 4 minutes, until well browned and cooked through.  It is important they really dry out on the inside, so make sure they get enough time in the oil.  Drain in a colander lined with paper towels and serve at once. 

 

Spiced Chickpea & Fresh Vegetable Salad

Adapted from Jerusalem

by Yotam Ottolenghi & Sami Tamimi

Serves 6-8

1/2 cup dried chickpeas

1 teaspoon baking soda

2 small cucumbers (10 oz/250g total)

2 large tomatoes (10.5oz/300g total)

8-1/2 ounces/240g radishes

1 red pepper, seeded and ribs removed

1 small red onion, peeled

2/3 oz/20g cilantro leaves and stems, coarsely chopped

1/2 ounce/15g flat-leaf parsley, coarsely chopped

6 tablespoons olive oil

grated zest of 1 lemon, plus 2 tablespoons juice

1-1/2 tablespoon sherry vinegar

1 clove garlic, crushed

1 teaspoon sugar

1 teaspoon ground cardamom

1-1/2 teaspoon ground allspice

1 teaspoon ground cumin

Greek yogurt (optional)

salt and black pepper

Soak the dried chickpeas overnight in a large bowl with plenty of cold water and the baking soda.  The next day, drain, place in a large saucepan, and cover with water twice the volume of the chickpeas.  Bring to a boil and simmer, skimming off any foam, for about an hour, until completely tender, then drain.

Cut the cucumber, tomato, radish, and pepper into 2/3-inch dice; cut the onion into 1/4-inch dice. Mix everything together in a bowl with the cilantro and parsley.

In a jar or sealable container, mix 5 tablespoons of the olive oil, the lemon juice and zest, vinegar, garlic, and sugar and mix well to form a dressing, then season to taste with salt and pepper. Pour the dressing over the salad and toss lightly.  (Take care when dressing the salad.  I found I only needed about half of the dressing).

Mix together the cardamom, allspice, cumin, and 1/4 teaspoon salt and spread on a plate.  Toss the cooked chickpeas in the spice mixture in a few batches to coat well.  Heat the remaining olive oil in a frying pan over medium heat and lightly fry the chickpeas for 2 to 3 minutes, gently shaking the pan so they cook evenly and don't stick.  Keep warm. 

Serve this salad on a plate, in a large circle with the warm spiced chickpeas on top.  You can drizzle some Greek yogurt on top to make the salad creamy.  You can also serve this salad with falafel.

Theme: Got A Pulse?

Hummus Kawarma (Lamb) with Lemon Sauce

In his cookbook, Jerusalem, Yotam Ottolenghi says this of Hummus Kawarma with Lemon Sauce, "Hummus Kawarma is the Lebanese name given to freshly made hummus, topped with fried chopped lamb.  It is a small meal or a starter in a bowl and one of the most sensational things you can put in your mouth."

I am in agreement with him.  Hummus Kawarma with Lemon Sauce is in fact sensational and heavenly in every way.  Fried bits of perfectly seasoned ground lamb, topped with toasty little pine nuts, and a tangy refreshing lemon sauce served atop a very smooth and creamy bowl of hummus. You know how people mention the "mouthfeel" of a dish?  This dish has a wonderful mouthfeel.  The hummus just feels so cloud-like and velveety.  In fact, everything about this dish just feels seductive to me, including the part where you eat it with your hands.  You'll find yourself dunking the warm pita into the bowl with an eagerness to devour.  I would highly recommend this dish and cannot wait to make it again! 

Hummus Kawarma with Lemon Sauce

Adapted from Jerusalem

by Yotam Ottolenghi & Sami Tamimi

Serves about 6

Basic Hummus:

1-1/4 cups dried chickpeas

1 teaspoon baking soda

6-1/2 cups water

1/2 - 3/4 cup tahini paste, or to taste

4 tablespoons freshly squeezed lemon juice

6 cloves garlic, minced

6 tablespoons ice-cold water

salt

Note: To make the Hummus Kawarma you will need to reserve 4 tablespoons of the cooked chickpeas for the garnish.

The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume.  Leave to soak overnight.

The next day, drain the chickpeas.  Place a medium saucepan over high heat and add the drained chickpeas and baking soda.  Cook for about 3 minutes, stirring constantly.  Add the water and bring to a boil.  Cook, skimming off any foam and any skins that float to the surface.  The chickpeas will need to cook between 20 and 40 minutes, depending on the type and freshness, sometimes even longer.  Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

Drain the chickpeas.  You should have roughly 3-2/3 cups now.  Place the chickpeas in a food processor and process until you get a stiff paste.  Then, with the machine stilfHl running, add the tahini paste, lemon juice, garlic, and 1-1/2 teaspoons salt.  Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste (I had to add a little more ice-cold water than called for to achieve a smooth paste).

Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes.  If not using straightaway, refrigerate until needed.  Make sure to take it out of the fridge at least 30 minutes prior to serving. 

Hummus Kawarma with Lemon Sauce

Basic Hummus, recipe above, plus 4 tablespoons of the reserved cooked chickpeas

chopped flat-leaf parsley, to garnish

1/4 - 1/2 cup pine nuts, fried in a little butter until golden brown

Kawarma:

1 pound of ground lamb

1/2 teaspoon black pepper

1/2 teaspoon ground cinnamon

1 teaspoon allspice

good pinch of grated nutmeg

1 teaspoon za'atar or oregano leaves

1 tablespoon white wine vinegar

1 tablespoon chopped mint

1 tablespoon chopped flat-leaf parsley

1 teaspoon salt

1 tablespoon unsalted butter or ghee

1 teaspoon olive oil

Lemon Sauce:

1/2 ounce flat-leaf parsley, finely chopped

1 jalapeno, finely chopped

4 tablespoons freshly squeezed lemon juice

2 tablespoons white wine vinegar

2 clove garlic, minced or sliced

1/4 teaspoon salt

To make the kawarma, place all the ingredients, except for the butter and oil, into a medium bowl.  Mix well, cover, and allow the mixture to marinate in the fridge for 30 minutes.

Just before you are ready to cook the meat, place all the ingredients for the lemon sauce in a small bow and stir well.

Heat the butter or ghee and the olive oil in a large frying pan over medium-high heat.  Add the meat and stir to fry.  The book says that the meat should be light pink the middle, but I fried the lamb until it was well done and a little crispy on the edges (the crispy edges were what I was after for texture).

Divide the hummus among 6 individual shallow bowls, leaving a slight hollow in the center of each.  Spoon the warm kawarma into the hollow and scatter with the reserved chickpeas.  Drizzle generously with the lemon sauce and garnish with some parsley and the pine nuts. 

Theme: A Little Bit of Sunshine!

Hickory House Baked Beans

I love baked beans of every variety.  I love them out of a can....did I really just say that?  I love them made totally from scratch.  I also love them semi-homemade, which is what this recipe is. 

If you're in need of a good side dish for your upcoming Labor Day cookout try these Hickory House Baked Beans.  They take a little more effort than opening up a can of store-bought baked beans, but the nice thing is that they take on the flavors of your favorite barbecue sauce.  I added a little bit of dry mustard to mine, simply because I like to add dry mustard to all of my barbecue.  I also think you could replace the diced bell pepper with diced jalapeno for a little extra kick.  Flavor them your way!

Hickory House Baked Beans

Adapted from saveur.com

Serves 4-6

1/2 large red or green bell pepper (or maybe jalapeno)
2  15 oz. cans, drained cooked pinto or navy beans
1 cup of your favorite barbecue sauce
2 tbsp. dark brown sugar

1 tbsp. worcestershire

Optional:  1-2 teaspoons dry mustard or your favorite bbq seasoning

Preheat oven to 375º. Stem and seed bell pepper, cut into 1/4" pieces, and put into a 2-quart or 8" x 8" baking dish. Add beans, barbecue sauce, brown sugar, and 1/2 cup water to dish and mix well. Drizzle worcestershire sauce on top. Bake until top is glazed-looking and browned, the beans start to peek up from the liquid, and the liquid is bubbling vigorously around the edges, 45-60 minutes. Let cool slightly before serving.

Theme:  Outside of Mexico

Crispy Chicken Torta

I made this crispy chicken torta because I had all the ingredients on hand.  I expected the torta to be good, but I didn't know it would be such a hit.  Don't y'all love it when that happens?

My Mom declared this one her favorite things to eat ever.  She even asked if I would make her this torta for her birthday, which really tickled me because her birthday isn't for another 10 months.  Of course, my Mom might be a little biased.  The woman loves a good sandwich.

Any way you slice it, we all loved this torta.  There are so many wonderful things going on here. The top of the bread is all soft and fluffy while the bottoms are all toasted and golden.  The torta begins with a slathering of smooth, creamy, and delicious smashed black beans, then comes the perfectly- golden-fried-to-perfection chicken cutlet in all it's panko coated glory, next up is a layer of melty Monterey Jack cheese, followed by a few slices of pickled jalapeno peppers and cool, creamy, buttery, slices of avocado.  Finish it off with a really good sprinkling of hot sauce and it's one delicious mouthful!  (Be prepared to make a big mess and do a lot of dishes though.  Don't say I didn't warn you.)

Crispy Chicken Torta

Adapted from Rickbayless.com

Makes 4 tortas

4 thin boneless skinless chicken breast cutlets 

1/2 cup all purpose flour
Salt and freshly ground black pepper
2 large eggs
2 cups panko bread crumbs
4 1/2  tablespoons vegetable or olive oil, plus 1/2  cup for frying (divided use)
1 (15-ounce) can black beans
2 cloves garlic, minced
4 telera or bolillo rolls
6 ounces Monterey Jack cheese, shredded 
Pickled jalapeno slices
1 ripe avocado, cut into 1/4-inch slices

Optional:  hot sauce (we like Cholula chili garlic hot sauce)

Preheat oven to 375 degrees. 

Set up a 3 part breading station.  In the first dish, combine the flour with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.  In the second dish, beat 2 eggs with 1 tablespoon oil,  1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.  In the third dish, pour in 2 cups of panko crumbs and mix with 1 1/2  teaspoons salt. 

Sprinkle salt over both sides of chicken and dredge each breast in the flour, shaking off the excess.  Then, dip into the egg mixture, making sure that they are totally coated.  Finally, place the chicken in the panko crumbs, pressing the crumbs into both the top and bottom surfaces.  Move the coated breast to a wire rack to allow the crumbs to dry. 

Set a large (10-inch) skillet over medium heat and add 1 tablespoon oil.  When the oil is hot, stir in the garlic.  Once the garlic is golden brown, add the beans with their liquid.  As the beans come to a simmer, mash them to a smooth paste.  Cook, stirring nearly constantly, until you’ve reached the consistency of very soft mashed potatoes, about 8 minutes. Taste and season with salt.  Keep warm over the lowest heat, covered, so that the beans stay soft and moist.

Place a very large (12-inch) skillet over medium heat. Slice the rolls open lengthwise.  Scrape out some of the soft bread in the center of each piece, making a small hollow (I didn't follow this step.  I like having the whole roll and I also think it toasts much better if you don't hollow out the bread).  Using the remaining 2 1/2  tablespoons oil, brush the insides of the rolls, then lay them cut-side down on a griddle or skillet to crisp to a rich golden brown, about 2 minutes. Remove and set aside. 

Add 1/2 the frying oil to the skillet and raise the heat to medium-high. Once the oil is hot, place two of the breasts into the pan and cook until both sides are golden brown about 5 to 6 minutes total.  Remove to a warm plate lined with paper towels.  Add the remaining frying oil and saute the last two breasts.

Smear a layer of warm beans over the bottom half each roll.  Lay the warm chicken breast on top of the beans.  Top with shredded cheese, pickled jalapenos and the avocado.  Set the top of each roll in place.  Place the finished tortas on a rimmed baking sheet and bake for about 10 minutes or until the cheese has melted.

Theme: Potluck!

Everyday Cooking: Quick Chickpea Curry

I am a huge fan of Martha Stewart's Everyday Food publications.  There is just something about that little Everyday Food magazine, as well as the Everyday Food cookbooks that appeal to me on so many levels.  I chalk it up to the gorgeous photography and family-pleasing recipes.  Of course, the overall ease of the recipes is a bonus too. 

I recently added the newest cookbook, Everyday Food Light, to my collection and couldn't be more pleased with it.  The cookbook is loaded with lots of gorgeous light food that I can't wait to try. 

After seeing so many versions of chickpea curries online lately, this recipe for Quick Chickpea Curry really appealed to me. This recipe comes together with pantry ingredients and is no fuss at all.  I added a bit more garlic than called for just because I like lots of garlic.  I also added quite a bit of black pepper to spice things up, but other than that I left the recipe as is.  I was tempted to serve it over rice, but after tasting it I enjoyed it so much I ate it all on it's own.

Quick Chickpea Curry

Slightly Adapted from Everyday Food Light

Serves 4

"Why it's light -- Because lots of Indian food entrees use high-fat ghee (clarified butter) or coconut milk as the cooking liquid, they can contain more fat and calories than you might think.  For this vegetarian curry, chickpeas and spices are simmered simply in water, yet the results are still delicious.  Serve with rice or warm whole-wheat pits, if desired."

1 tablespoon olive oil

1 large yellow onion, finely chopped

4-6 garlic cloves (depending on your preference for garlic, minced)

1 tablespoon curry powder, preferably Madras

1 cinnamon stick (3 inches)

pinch of ground cloves (I omitted this as I do not care for cloves)

2 cans (15 ounces each) chickpeas, rinsed and drain

3 tablespoons ketchup

2 cups water

coarse salt and ground pepper (quite a bit of ground pepper)

chopped cilantro and lemon wedges for serving (optional)

In a large large skillet or pot, heat olive oil over medium-high.  Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes.  Add garlic, curry cinnamon, and cloves (I omitted the cloves); cook, stirring, until fragrant, 30 seconds.

Add chickpeas, ketchup, and the water; season with salt and pepper.  Bring to a boil; reduce to a simmer, cover, and cook 20 minutes.

Uncover and increase heat to medium-high; cook, stirring, until sauce is slightly reduced, about 5 minutes.  Serve topped with cilantro, with lemon wedges alongside, if desired.

Per serving: 285 calories; 5.5g fat; 12.8g protein; 46.8 carbs; 9.7g fiber

There are so many Everyday Food recipes that I'd like to try.  I'm hoping to drag out one of my Everyday Food books or magazines once a week and cook from it, but then again, when it comes to food and recipes I have commitment issues. 

 This post is being submitted to My Legume Love Affair hosted by girlichef through March 31st.
For a host line-up visit HERE.

Sausage Gravy over Cannellini Bean Puree

For awhile now I've been thinking about all the recipes that I make off the cuff.  Staple dishes that I create in my own kitchen that have become favorites and can be relied on again and again.  Often times these are my very best dishes and yet I never think to post them and I have no idea why.

This recipe, which we call Sausage Gravy, is a real family favorite and happens to be one of my favorite things to eat.  Basically is it a version of sausage with peppers and onions, but instead of keeping the peppers and onions visible and firm, I cook them down with some form of liquid (chicken stock, beef stock, tomato juice, etc.) until the peppers and onions melt into a deeply rich and flavorful gravy of sorts.  Sometimes I follow the same guideline while other times I throw in all kinds of things, depending on what I have on hand. 

Sausage Gravy is something we eat at least once a month, if not more.  If I haven't had a chance to plan my menu and I need something quick that I can grab in the store in a jiffy then I'll grab a pack of sausage and be on my way.  Most often we serve our Sausage Gravy with pierogi.  Other times we serve it with potatoes, pasta, or polenta. 

As a bean lover I will tell you that I am quite disappointed in myself that it took me this long to pair beans with my Sausage Gravy.  However, once I chose the Cannellini Bean Puree as my recipe for IHCC I knew there was only one thing that would pair perfectly with it:  My Sausage Gravy.  I actually had a visual in my mind of a decadent and creamy white bean puree with a deeply hued dark and rich Sausage Gravy sitting on top and I was so obsessed I could think of nothing else.  I just imagined it as the perfect plate of food...and it was.  

 Sausage Gravy

Created in the Stirring the Pot Kitchen

Serves 4

1 pack good Italian sausages (Johnsonville has 5 per pack)

1 medium onion, sliced

1 bell peppers, sliced

1 tablespoons olive oil

2-4cloves of garlic, minced

About 4-6 cups chicken stock/beef stock/diced or crushed tomatoes 

Possible Add In's: Tomatoes, Jalapenos, Zucchini, Red Pepper Flakes

In a large skillet (preferably cast iron)  place about 1 tablespoon of oil and sear the sausages over medium heat until they reach a golden brown color, or deep dark color (whichever you prefer).  Remove the browned sausages to a plate (adding more oil to the pan if necessary) and saute the onion and pepper until they begin to soften.  Add in the garlic and place the sausages back in the pan with the onions and peppers and begin adding your liquid about 1/2 cup at a time (beef broth, chicken broth, and/or diced or crushed tomatoes).  As the onions and peppers begin to melt into the liquid a thick sauce will start to form.  When the liquid starts to cook out and the sauce becomes to thicken, add another 1/2 cup of sauce, making sure to scrap all the goodies off the bottom of the pan and incorporate them into the sauce.  Repeat this process over and over, cooking the sausages for about a total of 20 minutes, or until they are cooked through and the sauce has the desired consistency you want (sometimes we enjoy the sauce thin and sometimes we like it thicker, depending on what we are serving it with).  Serve on it's own or over pierogi, potatoes, pasta, polenta, beans or Cannellini Bean Puree.

 Cannellini Bean Puree

Adapted from Falling Cloudberries by Tessa Kiros

Serves 6 - 8 as a side dish

2 cups dried cannellini beans, soaked in cold water overnight

1 small carrot

1 small celery stalk

1 small onion

3 or 4 fresh/dried sage leaves

1/2 cup olive oil (I used a scant 1/4 cup and it was too much)

2-3 garlic cloves, lightly crushed with the flat of a knife

2 small springs of rosemary

Drain the soaked beans and put them in a large saucepan (I used my Dutch oven).  Cover with cold water and bring to a boil.  Remove the scum that rises to the surface with a slotted spoon and decrease the heat slightly.  Add the whole carrot, celery, onion, and sage leaves.  Cook for about 1-1/4 hours, or until the beans are tender.  Remove the beans from the heat and remove as much of the carrot, celery, onion, and sage bits as you can manage.

Meanwhile, put the olive oil in a saucepan with the garlic, rosemary springs, and some ground black pepper.  Heat until the oil is is well-flavored and you can smell the garlic and rosemary, taking care that they don't burn.  Let cool. 

Drain the beans, reserving the water.  Puree the beans and about 1/2 cup to 1 cup of the bean water in a blender or with a handheld mixer directly in the saucepan.  You should have a very smooth, thick, puree that is not too dense.  If it seems to be too liquid, put it back over the heat in a saucepan to thicken a bit, stirring all the time.  Season to taste and serve warm, drizzled with the flavored oil.

(Note: Take care when drizzling the oil over the bean puree.  My hand slipped and I ended up pouring a bit too much over my beans.  Secondly, I don't think you need all of the oil called for in the recipe.)

Theme: Bean There, Done That!

Breakfast Tacos and The Very Best Refried Beans

 So, once you start cooking from The Homesick Texan you realize that one beautiful meal turns into another and so on and really, that's just part of the genius of this book. These breakfast tacos were born with leftover carnitas and leftover jalapeno pinto beans. Oh the joy of it!

I was able to use my leftover jalapeno pinto beans to make Lisa's refried beans and let me just tell you now....these refried beans are without a doubt the very best refried beans I've ever tasted.  And, not to brag, but I do consider myself a bean connoisseur (okay, don't laugh at me). 

To make the breakfast tacos you need to have some refried beans, flour tortillas (Lisa says always use flour tortillas), meat of your choice (in this case I used leftover carnitas), eggs, cheese, and salsa for serving.

I began by converting Lisa's Jalapeno Pinto Beans into refried beans.  After pureeing the beans in the blender I cooked them down in a cast iron skillet with a tablespoon of canola oil, diced onion, and 2 huge cloves of garlic.  I can't believe how very different they tasted from the original Jalapeno Pinto Bean recipe.  These beans are phenomenal.  I couldn't keep my spoon out of the skillet.

 Refried Beans

Adapted from The Homesick Texan

Serves 8

4 cups cooked Jalapeno Pinto Beans

1/4 cup lard, bacon grease, or canola oil (I reduced this to 1 tbsp.)

1/4 medium yellow onion, diced

2 cloves garlic, minced (don't be shy)

Salt, to taste

In a blender, place the beans along with 1/4 cup of their cooking liquid (I forgot save the liquid and used water).

In a large cast-iron skillet, on medium-low heat melt the lard (or grease/oil).  Add the onions and cook until translucent, stirring occasionally, about 5 minutes.  Add the garlic and cook for 30 more seconds.  Pour in the bean puree and while stirring cook the beans until the oil is well incorporated and the refried beans are a little darker in color, about 5 minutes.  Taste and add salt.

 There are many versions of breakfast tacos out there, but with these homemade beans and the succulent leftover carnitas this was truly the ultimate breakfast taco.

Breakfast Tacos

Adapted from The Homesick Texan

Serves 4 (4 tacos)

1 tablespoon butter

4 large eggs, beaten

4 pieces of bacon, cooked and sliced or any other meat desired

salt and black pepper, to taste

4 flour tortillas

1 cup refried beans, heated

1 cup grated cheddar cheese

Salsa, for serving

Heat a large skillet, preferably cast-iron, on medium high, and melt the tablespoon unsalted butter.  When butter is melted, add the eggs and cooked bacon (or meat of your choice) to the skillet and gently scramble for about 3 minutes or until done to your liking.  Taste and add salt and black pepper.

Heat up the flour tortillas either in a skillet or by laying them on top of a gas burner turned on to a low flame.  When a tortilla starts to puff (about 20 seconds) turn it over and cook for another 20 seconds. 

Take a tortilla and spread 1/4 cup of refried beans in the center of the tortilla.  Add a quarter of the scrambled egg and top with 1/4 cup of cheese and salsa.  Fold in the bottom 1 inch of the tortilla and then roll from left to right until self-contained.

Note: This is a basic recipe, which you can experiment with and change to your heart's desire.  The variations on breakfast tacos are endless- you can also add breakfast sausage, chorizo, Mexican fried potatoes (see Monday's post), or leftover brisket.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef

Carnitas, Jalapeno Pinto Beans, and Red Chile Rice

Crispy, succulent, flavorful little chunks of pork that you simply can't quit popping in your mouth, creamy smooth pinto beans with the zippy flavor of jalapeno, and spicy red hot chile rice with a hint of lime...this is a meal made in heaven.

On the day that I made this meal I had all the windows open downstairs and the aroma was so intoxicating the neighbor stopped by to see what I was making. No joke. I can't even tell you how good this whole meal was.  This meal made me fall in love with the Homesick Texan cookbook.  It is simply one of the best things I've made this year.  If I had to cook a meal to impress, this would be it.

 Carnitas

Adapted from The Homesick Texan

Makes 4-8 servings

3 pounds boneless pork shoulder, cut into 2-inch cubes

1/2 cup orange juice

1/4 cup lime juice

4 cloves garlic

1 teaspoon ground cumin

1 teaspoon kosher salt, plus more to taste

Houston-Style Green Salsa, optional

Tortillas, avocado slices and chopped cilantro for serving

Place the pork in a large Dutch oven or pot; add the orange juice, lime juice, garlic, cumin, salt, and enough water to barely cover the meat.  Bring the pot to a boil and then turn the heat down to low and simmer uncovered for 2 hours.  Do not touch the meat.

After 2 hours, turn the heat up to medium-high, and while occasionally stirring, continue to cook uncovered for about 45 minutes or until all the liquid has evaporated and the pork fat has been rendered.

NOTE: At this point I transferred my pork to a nonstick skillet to brown because it was sticking to my stockpot and causing the pork to shred up.  You may wish to do the same.  Or, I'm sure you could add some additional canola oil to keep it from sticking.

When pork has browned on both sides, it's ready.  (There will still be liquid fat in the pan.)  Taste and add salt.  Serve either cubed or shredded with Houston-Style Green Salsa, tortillas, avocado slices, and chopped cilantro.

 Jalapeno Pinto Beans

Adapted from The Homesick Texan

Serves 8-12

1 pound pinto beans

1 medium yellow onion, cut in half

4 cloves garlic

2 jalapeno chiles, seeds and stems removed, cut in half lengthwise

1/4 cup white vinegar or jalapeno pickle juice (a wonderful secret ingredient)

salt to taste

Rinse and sort through the beans, removing any stones and shriveled beans.  Place the beans in a large pot and cover with 1 inch of water.  Bring to a boil and then cook for 15 minutes.

Drain and rinse the beans and then return them to the pot.  Cover the beans with 2 inches of clean water.

Add to the pot the onion, garlic, and jalapenos.  Bring pot to a boil and then turn the heat down to low.  Simmer covered for anywhere from 4-6 hours or until beans are tender.  (The time needed to cook will depend on the freshness of the beans).  Once beans are tender, stir in the vinegar or jalapeno juice and salt to taste and cook for 10 more minutes.

NOTE: Don't skip the jalapeno pickle juice, it really takes these beans to the next level. Additionally, I had to strain a little bit of the water/bean liquid at the end of the cooking process.  I wish I would have remembered to save it so that I could use the bean liquid in the refried beans.  If you wish to make refried beans, remember to save some of the bean liquid.

 

 Red Chile Rice

Adapted from The Homesick Texan

Serves 4-6

3/4 cup canned crushed tomatoes, drained

1/4 medium yellow onion

2 cloves garlic

1 canned chipotle chile in adobo (or 1/2 if you don't like much heat)

1/2 teaspoon ground cumin

1 tablespoon lime juice

1 tablespoon canola oil

1 cup uncooked rice

2 cups chicken broth

salt, to taste

Add to a blender the tomatoes, onion, garlic, chipotle chile, cumin, cloves, and lime juice.  Puree until a thick paste forms.  Remove tomato puree from blender and measure.  You should have about 1/2 cup.

Note:  I had quite a bit of the tomato puree leftover.  Enough to make another batch of rice.  Be careful not to use all the liquid and measure out only the 1/2 cup called for.

Heat up the canola oil in a heavy-bottomed pot (I use a nonstick skillet so the rice didn't stick or burn).  Set the heat on medium-low.  Add the rice and saute for 30 seconds.  Add the tomato puree and while stirring, cook for 1 more minute.

Pour in the chicken broth, bring to a boil, and then cover the pot, turn the heat down to low, and simmer for 20 minutes.  Turn off the heat and let it sit for 10 more minutes.  Stir the rice to incorporate any tomato puree that's accumulated on top and then salt to taste.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef

The Homesick Texan Cookbook Spotlight & Cook-off: Pork Tacos, Dallas Gas Station Style and Austin-Style Black Beans

If you ask me, the very best part of blogging isn't always about the food, but about the camaraderie associated with the food. We food bloggers are a group of people who are bursting at the seams with passion and it's that passion that unites us.  That's why when one of our very own writes a cookbook we all feel proud and honored.  We understand the meaning behind the cookbook and realize that someone's dream, much like our own, was able to come true....all through blogging.  Something that started on a whim, as a hobby, grew to achieve maximum potential.  So, my congratulations to Lisa Fain of  the popular blog Homesick Texan for writing one drop dead gorgeous cookbook full of amazing recipes, gorgeous photos, and heartfelt stories. 

I am so happy to be a part of The Homesick Texan Cookbook Spotlight & Cook-off and want to thank my friend Heather of girlichef for inviting me to join.  Cooking these recipes on my own is great, but cooking these recipes together with a group of friends is ten times better.  In the next few weeks we will be highlighting lots of tasty and beautiful food, the food of Texas.  It's going to be a fun ride.

First up, and very memorable, are these Pork Tacos prepared Dallas Gas Station Style.  Now, I've never looked forward to filling up at a gas station before, but if I ever get to Texas, the gas station is the first place I'll go!  These pork tacos were undeniably delicious.  Tender chunks of cubed pork tossed in a thick paste of pasilla chiles, chipotle chile, garlic, and seasonings stuffed into a corn tortilla and topped with cilantro and diced yellow onion...I'm not just talking good.  I'm talking you will rave about it good.  The aroma of that pork cooking will have everyone rallying around the dinner table waiting to be served. The food will be inhaled and all will be silent.  After dinner you will find yourself looking through The Homesick Texan book, just looking for another winner to prepare for your family.  Yes, they are that good!

Pork Tacos, Dallas Gas Station Style

Adapted from The Homesick Texan by Lisa Fain

Serves 4-6

For the Pork:

4 dried pasilla chiles, stems and seeds removed

2 pounds pork shoulder

1 canned chipotle chile in adobo

4 cloves garlic, chopped

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4  cup orange juice

1/4 cup pineapple juice

1 tablespoon white vinegar

2 tablespoons olive oil

salt, to taste

1 tablespoon vegetable oil

For the Tacos:

6 jalapeno chiles

Tortillas, either corn or flour

1/2 cup chopped cilantro

1/4 medium yellow onion diced

1 lime, cut into wedges

salsa, for serving

In a dry skillet heated on high, toast the pasilla chiles on each side for about 10 seconds or just until they start to puff.  Fill the skillet with enough water to cover chiles.  Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 3 minutes.

While the pasilla chiles are soaking, rinse the pork and trim the fat.  Cut into half-inch size pieces.

Once the pasilla chiles are hydrated, drain and rinse the chiles.  Place the chiles in a blender along with the chipotle chile, garlic, oregano, cumin, orange juice, pineapple juice, vinegar, and olive oil.  Blend until a smooth puree forms.  Taste and add salt.

Toss the diced pork with the chile puree, place in a nonreactive container, and store covered in the refrigerator for 8 hours.

Before cooking, let the pork sit at room temperature for 30 minutes.  To cook the pork, heat the vegetable oil in a large skillet on medium.  Fry the pork in the skillet for 15 minutes, stirring occasionally.

Note: I did question whether or not the pork would be tender after only cooking 15 minutes.  If the pieces of pork are kept small then they are fairly tender.  Of course, the pork does benefit from the addition of a little water and an additional hour or so of simmering on the stove.

While the pork is cooking, place the jalapenos under the broiler and cook for 10 minutes, or until blackened, turning once.  Serve pork in warm tortillas, topped with cilantro and onions, along with the roasted jalapenos, lime wedges, and salsa on the side.

Now, I've talked beans with you before.  To say I love beans is a serious understatement.  In fact, I love beans so much I would have to tell you that there's no way I could be a fair judge when it comes to bean recipes.  They're all winners to me.  That's why I sought out the opinions of everyone else at the table and I'm happy to say that everyone around the table loved these beans...and we're talking about folks who could take 'em or leave 'em most the time.

My beans cooked for a bit longer than what's called for in the book and therefore they didn't hold their shape as beautifully as some of the others who prepared them.  I'm not mad about that.  I think I actually preferred them a little on the refried side anyway.  At any rate, they were slightly smoky, slightly spicy, full of flavor and extremely good.  The recipe makes a huge batch and my batch is nearly gone.  I'd definitely make these again.

Austin-Style Black Beans

Adapted from The Homesick Texan by Lisa Fain

Serves 8-10

1 pound dried black beans

1 tablespoon vegetable oil

1 medium yellow onion, diced

1 carrot, diced

4 cloves garlic, minced

2 canned chipotle chiles in adobo, chopped

1/2 cup chopped cilantro, divided

1/2 teaspoon ground cumin

1 tablespoon tomato paste

1/4 cup lime juice

salt, to taste

Rinse and sort through the beans, removing any stones and shriveled beans.  Place the beans in a large pot and cover with 1 inch of water.  Bring to a boil and then cook for 15 minutes.  Drain and rinse the beans in a colander in the sink.  Return the empty pot to the stove and on medium-low heat, warm the vegetable oil.  Add the onions and carrots to the pot and while occasionally stirring, cook until the onions are translucent and the carrots are lighter, about 8 minutes.  Add the garlic to the pot and cook for 30 more seconds.

Return the beans to the pot, along with the chipotle chiles and 1/4 cup of cilantro.  Cover with 2 inches of water, bring to a boil, and then turn the heat down to low and simmer uncovered for 1-1/2 hours.  After 1-1/2 hours, add the remaining cilantro, cumin, tomato paste, and lime juice.  Taste and add salt.  Cook uncovered for 30 more minutes or until beans are tender (the ultimate cooking time will depend on the freshness of your beans).  When done, smash a few beans against the side of the pot with a spoon to thicken the broth.  Stir the pot and serve.

This is a list of all of the bloggers who are part of The Homesick Texan Cookbook Spotlight and Cook-Off :

Heather - girlichef 

Denise - Creative Kitchen

Erin - eKat's Kitchen 

Leslie - La Cocina de Leslie

Dave - Year on the Grill 

Brandy - Nutmeg Nanny

Bonnie - Sweet Life

Danielle - Cooking for My Peace of Mind 

Natashya - Living in the Kitchen with Puppies

Bo - Bo's Bowl 

Helen - Miz Helen's Country Cottage

Tina - Life in the Slow Lane at Squirrel Head Manor 

Meredith - Anchovies and Butter

Deb - Kahakai Kitchen 

Kim - Stirring the Pot

Christy - Fudge Ripple 

Gerry - Foodness Gracious 

Maria - A Platter of Figs

Miranda - Mangoes and Chutney

Jenn (me) - Rook no.17 

 *This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Smashed Spiced Chickpeas

While on vacation up in Ohio, my friends and I decided to take all 8 of our kids to the drive-in movie theater.  Even though we packed all kinds of snacks and drinks, the kids still wanted to go to the refreshment stand.  Surprise!  Surprise!

When I was younger there wasn't too much of a variety at the refreshment stand.  The usual popcorn, hot dogs, and maybe a corn dog if you were lucky.  Nowadays they have all manner of things: pizza, meatball subs, cheeseburgers, jalapeno poppers, deep-fried macaroni and cheese, nachos, chicken tenders, hot dogs, soft pretzels, and wait for it.......they even have hummus served with pretzel chips!  I admit, even I had to laugh when I spotted that hummus.  It hardly seems like drive-in food, but I had to have it.  Hummus is one of my all-time favorite things to eat.

So there I am, walking back to my friends with my goods.  I have a soft pretzel for my daughter, some fries for my son, an order of deep-fried macaroni and cheese to share, and an order of hummus with pretzels chips just for me.  Let me just go ahead and say right now that I'm probably never going to live down that hummus.  My friends thought it was hysterical that I ordered it and they gave me the hardest time.  In fact, they're still joking about it.  They were like "who eats hummus at the drive-in?"  Apparently I do and I would again.  I would eat it wherever, whenever, with whoever.  I would probably eat it everyday if I could.

 Smashed Spiced Chickpeas

*aka chunky hummus*

Adapted from The Naked Chef Takes Off

Serves 6 - yeah right!

One 14 oz. can of chickpeas or use 6 oz dried ones, soaked and cooked until tender

a good pinch of cumin seeds, pounded

1-2 small dried red chiles, crumbled

1 clove of garlic peeled and pounded to a paste (I used 3 cloves)

juice of 1 lemon (I used juice of half a lemon)

salt and black pepper

extra-virgin olive oil

Jamie says "This is so simple to make.  Really it's all about personal taste - the way I look at it is that chickpeas need a good kick up the backside to really get their flavors happening.  So by smashing them up and adding a good pinch of cumin for a bit of spice, a little dried chilli for a touch of heat, garlic for a bit of ooorrrggghhh, a good squeezing of lemon juice to give it a twang and seasoning to taste, you pretty much hit the nail on the head.  Then add extra-virgin olive oil to loosen and flavor.  Love it. "

Notes/Results:  Normally I like my hummus to be ultimately smooth and creamy, but I loved that this version didn't call for breaking out my food processor or my blender (I don't like cleaning either of those appliances).  This is a quick version of hummus that is fun to make.  I had fun using my mortar and pestle and was able to get out all my frustrations.  I added a bit more garlic and left it kinda chunky and I really enjoyed it with some store-bought garlic and chive pita chips.  I've determined that hummus is the perfect food to eat anytime, but is especially tasty in the summer months when the heat is oppressive and you can't imagine eating yet another salad.  Viva la hummus!

Theme: We Be Chillin'

Moosewood Mondays: Beans for Breakfast?

Do the words Bean Porridge sound appetizing to you?  No, not so much?  How about Bean Risotto?  Still no?  Try as I might to come up with a better, more appetizing name, I just couldn't.  I can tell you that this dish, which Mollie Katzen refers to as Bean Porridge, is a thick, creamy, garlicky, wonderful bowl of cooked and mashed beans which I topped with a fried egg for breakfast.  It is also wildly delicious.  As in double the recipe wildly delicious.  

Better yet, it's good for you and you probably have all the ingredients in your pantry/refrigerator. Winner, winner, winner.

Bean Porridge

Serves 2 (take my advice and double the recipe)

Prep Time: 45 minutes (5 minutes of work)

1-1/2 to 2 cups cooked white beans (or a 15oz. can)

1/2 cup water (possibly more)

1 medium clove garlic, peeled

1/4 teaspoon dried sage or thyme (I used a sprinkle of Italian seasoning)

Coarse salt

Freshly ground black pepper

Extra virgin olive oil

Balsamic vinegar

Chopped flat-leaf parsley

*1 fried egg for each serving (or any other topping of your choice)

Without rinsing or draining them first, transfer the beans directly from the can or cooking liquid to a small to medium saucepan.  Add 1/2 cup water, bring to a boil, then lower the heat to a simmer and partially cover.  Cook for 30 minutes.

Add the garlic and the sage or thyme, partially cover again, and let it simmer another 10 minutes.  (Check the water level during this time.  It should be fine- slightly soupy-but if for some reason the beans are running dry, add more water, a tablespoon or two at a time.)

Remove the pot from the heat, and use a potato masher to mash the beans until they turn thick and creamy but still retain some texture.  You can be the judge of how far to take this.

Season to taste with coarse salt and a generous amount of freshly ground pepper.  Serve hot or very warm, in bowl, topped with a drizzle of extra virgin olive oil, a small splash of balsamic vinegar, and a sprinkling of minced parsley.  Additionally, top with a fried egg or any other topping.

HOW WOULD YOU TOP YOUR BEAN PORRIDGE?

Notes/Results:  I love beans, so this was a total winner for me.  In fact, I can see it as my new breakfast obsession with all sorts of different toppings.  This bean porridge is ultimately satisfying and oh so creamy and delicious.   I really wish I would have made a double batch and would advise you to do the same should you decide to make this.

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