Sloppy Joes

Sloppy Joes
From OurBestBites.com

Makes 6


1 lb. lean ground beef
Seasoning salt to taste
1 medium onion, minced
1/2 green pepper, minced
3-4 cloves garlic, minced or pressed
3/4 c. ketchup
1 tsp. mustard
3 Tbsp. + 1 tsp. brown sugar
1 1/2 tsp. red wine vinegar
3/4 tsp. Worcestershire sauce
3 Tbsp. tomato paste
1/3-1/2 c. water to reach desired consistency
Freshly ground black pepper to taste

Stovetop Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.
Crockpot Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Quinoa & Sweet Potato Chili

Vegan Quinoa and Sweet Potato Chili
From milkfreemom.com

Makes 6 servings

one 29 oz can (or two 15 oz cans) black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. 

Pumpkin Mascarpone Pie

Pumpkin Mascarpone Pie

From Bon Appétit

Crust:

• 1 1/2 cups unbleached all purpose flour
• 1/4 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
• 1/4 cup (or more) ice water

Filling:

• 1 cup canned pure pumpkin
• 1 cup (packed) golden brown sugar
• 2 large eggs
• 1 teaspoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 8-ounce container mascarpone cheese*

Whipped Cream and Mascarpone Topping:

• 1 cup chilled whipping cream
• 1/4 cup mascarpone cheese*
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

For crust:
Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.

Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.

For filling:
Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs and next 7 ingredients and beat until blended. Add mascarpone cheese and beat just until mixture is smooth. Transfer filling to prepared crust.

Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill.

For whipped cream and mascarpone topping:
Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Serve pie with topping.

Coca-Cola Cake

Coca-Cola Cake

From SeriousEats.com

A Southern classic, apparently.
Note: this recipe makes a 13- by 9-inch cake. Make a half batch unless you want a lot of cake.

• For the Cake
• Baking spray
• 2 cups (about 10 ounces) all-purpose flour
• 1 cup sugar
• 1 cup packed dark brown sugar
• 3/4 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter
• 1/4 cup natural cocoa powder
• 1 cup Coca-Cola
• 1 teaspoon baking soda
• 1/2 cup buttermilk, at room temperature
• 2 large eggs, at room temperature and lightly beaten
• 1 teaspoon pure vanilla extract
• 2 cups miniature marshmallows
•  
• For the Icing
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/4 cup natural cocoa powder
• 6 tablespoons Coca-Cola
• 16 ounces confectioners’ sugar, sifted
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup pecans, toasted and coarsely chopped (optional)

For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Coat a 13- by 9-inch baking pan with baking spray. Combine flour, sugar, brown sugar, and salt in large bowl.

Bring butter, cocoa powder, and Coca-Cola to boil in small saucepan over medium-high heat, stirring occasionally until mixture is homogeneous, and stir into flour mixture.Stir baking soda into buttermilk until completely dissolved and add to flour mixture; whisk to combine. Add eggs and vanilla and whisk to combine. Stir in marshmallows.

Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes. Transfer cake to cooling rack and cool 10 minutes, then make icing.

For the Icing: Bring butter, cocoa powder, and Coca-Cola to boil in large saucepan over medium-high heat, stirring occasionally. Whisk in sugar, vanilla, salt, and (optional) pecans and pour onto cake immediately, spreading and swirling decoratively with back of a soup spoon. Serve warm, or cool to room temperature.

Apple Cider Caramels

Apple Cider Caramels
From SmittenKitchen.com

Note: doubles easily- and why not?

4 cups (945 ml) apple cider
1/2 teaspoon ground cinnamon
1-2 teaspoons salt
8 tablespoons (115 grams or 1 stick) unsalted butter, cut into chunks
1 cup (200 grams) granulated sugar
1/2 cup (110 grams) packed light brown sugar
1/3 cup (80 ml) heavy cream
Vegetable oil for the knife

Boil the apple cider in a 3- to- 4- quart saucepan over high heat for about 40 minutes, stirring occasionally,  until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume. 

Meanwhile, spray an 8- inch straight- sided square baking pan with cooking spray and line the bottom and sides with parchment paper. Set aside. Stir the cinnamon and salt together in a small dish.

Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium- high heat with a candy [or meat!] thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, about 5 minutes. (Don’t have a candy or deep- fry thermometer? Have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm, chewy, and able to be plied into a ball.)

Immediately remove caramel from heat, add the cinnamon- salt mixture, and stir the caramel well to distribute it evenly. Pour caramel into the prepared pan. Refrigerate until cool and firm, about an hour. Once caramel is firm,  transfer the block to a cutting board. Use a well- oiled knife, oiling it after each cut, to cut the caramel into 1-by-1-inch squares. Wrap each one in a 4-inch square of waxed paper, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.

Halal Cart-Style Chicken and Rice with White Sauce

Halal Cart-Style Chicken and Rice with White Sauce

Slightly adapted from SeriousEats.com

• For the chicken:
• 2 tablespoons lemon juice
• 1/2 tablespoon dried oregano
• 1/2 teaspoon ground coriander
• 3 garlic cloves, roughly chopped 
• 1/4 cup olive oil
• 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
• 1 tablespoon vegetable or canola oil
• For the rice:
• 2 tablespoons unsalted butter
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1 1/2 cups rice
• 2 1/2 cups chicken broth
• For the sauce:
• 1/2 cup Greek yogurt
• 1 1/2 teaspoons sugar
• 1 tablespoon white vinegar
• 1/2 teaspoon lemon juice
• 3 tablespoons chopped dried parsley
• Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth (garlic chunks may resist blending. Force them.). Season the marinade to taste with salt and pepper. Place the chicken in a zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator a few minutes to an hour.
• Remove the chicken from the bag and pat it dry with paper towels. Season with salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for a few minutes.
• Roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, mix well with the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce
• For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes
• For the sauce: In a small bowl, combine the yogurt, sugar, vinegar, lemon juice, parsley, and 1 teaspoon black pepper. Whisk to combine. Season to taste with salt.
• To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. Serve chicken on top of rice, with white sauce and pita bread on the side.

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
Adapted from OurBestBites.com

1 15-oz. can chickpeas (garbanzo beans), rinsed and drained (OR equivalent cooked dried chickpeas)
2 garlic cloves, smashed or minced
1/2 cup drained and chopped roasted red bell peppers
1/3 cup tahini
1/4 cup fresh lemon juice (about 1 large lemon)
1 teaspoon kosher salt
1/4 teaspoon cumin
1/4 teaspoon coriander
1/8 teaspoon ground cayenne pepper
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh cilantro

Place all ingredients except for the oil and cilantro in the work bowl of a food processor or in the jar of a heavy-duty blender. Process until smooth, then add the oil in a steady stream and process until desired consistency is reached. Add the cilantro and pulse a few times until the cilantro is evenly distributed. Chill for at least an hour if possible before serving. Makes about two cups.

Blue Cheese Scallion Biscuits

Blue Cheese Scallion Biscuits
From SmittenKitchen.com

Note: could also be made with cheddar
Other note: a standard container of blue cheese crumbles is one cup. Adjust recipe accordingly if using.

2 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups crumbled blue cheese
4 scallions, finely chopped
1 cup well-shaken buttermilk

Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes.

Do ahead: Biscuits are always best the day they are baked. However, if you wish to get a lead on them, you can make them, drop them onto your baking sheet, freeze them until they are firm, and place them in a freezer bag or container until you’re ready to bake them. They can be baked while still frozen (straight from the freezer), you’ll just want to add a few minutes to the baking time.

Eggplant, Lentil, and Quinoa Burgers

Eggplant, Lentil, and Quinoa Burgers
From blog.fatfreevegan.com

Note: doubling or even tripling this recipe and freezing the extras is an excellent idea!
1/2 cup dried lentils

1 large eggplant
3/4 cup quinoa flakes
1/2 small onion, chopped fine
2 cloves garlic cloves, minced or pressed
1 cup cooked lentils
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon smoked paprika (spicy or mild)
2 teaspoons potato starch, cornstarch, or arrowroot
1/2 teaspoon salt (or to taste)
1/2 teaspoon agave nectar (or other sweetener)

Combined lentils in a small saucepan with 1 cup water. Bring to a boil over medium-high heat, then reduce heat to a very gentle simmer. Cook, uncovered, for 20-30 minutes, adding water as needed to keep the lentils just barely covered. Lentils are done when they're tender and no longer crunchy. Strain out excess water in colander. 

Meanwhile, preheat oven to 425 F. Remove the top of the eggplant and cut it in half lengthwise. Place it cut-sides down on a baking sheet lined with parchment paper or silicon baking mat. Bake for 25 minutes or until the eggplant is completely sunken in and tender. Remove to a shallow dish and allow to cool completely. (You can do this even several days in advance and store in a covered container in the refrigerator.)

Once the eggplant is cool, discard any liquid that has accumulated and scrape the flesh from the peel. Either place the pulp in a food processor and pulse a few times to make a coarse puree, or mash with a fork. Transfer to a medium-sized bowl and add 1 cup of the cooked lentils and the remaining ingredients. Mix very well and allow to stand at room temperature for 20 minutes.

Preheat oven to 425 F. Line a baking sheet with parchment paper or silicon baking mat. Heat a large non-stick frying pan over medium-high heat with a bit of olive oil. Wet your hands and form eggplant mixture into patties about 3 inches wide and 1/2 inch thick. Cook three or four at a time until lightly browned and then carefully flip over and brown the other side. Remove with a spatula and place each burger on the prepared baking sheet. Bake for 15-20 minutes, until burgers are cooked through.

Yield: about 6 3-inch burgers

Moroccan Stew

Moroccan Stew
From TastingTable.com

Note: This recipe is easily half-able and excellent served over brown rice medley.

Yield: Serves 8

Cook Time: 35 minutes

• INGREDIENTS
1 tablespoon extra-virgin olive oil
3 medium carrots, peeled and finely chopped
1 large Vidalia onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 teaspoon kosher salt
One 28-ounce can diced or crushed tomatoes
Two 15-ounce cans chickpeas, drained and rinsed
1 cup dried red lentils
4 cups low-sodium vegetable broth

1. In a large pot set over medium heat, heat the olive oil. Add the carrots and onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic, cumin, ginger, coriander, turmeric, cinnamon and salt and cook, stirring often, until the mixture is fragrant, 1½ to 2 minutes.

2. Add the diced tomatoes and cook, stirring any browned bits up from the bottom of the pot, until the mixture has slightly reduced, 5 to 7 minutes.

3. Stir in the chickpeas and lentils, add the vegetable broth and bring to a simmer over high heat. Once it comes to a simmer, reduce the heat to medium-low and cook until the lentils are tender, 15 to 20 minutes.

• 
  

Pumpkin Cheesecake

Pumpkin Cheesecake
From Joyofbaking.com

Crust:

1 cup (100 grams) graham cracker crumbs

1/2 cup (50 grams) crushed ginger cookies, homemade or store bought

1 tablespoon (15 grams) white sugar

4 - 5 tablespoons (57-70 grams) unsalted butter, melted

Pumpkin Cheesecake:

2/3 cup (145 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

2-8 ounce packages (450 grams) full fat cream cheese, room temperature

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup (240 ml) pure pumpkin puree (canned or homemade)

Cream Cheese Topping:

1 cup (240 ml) sour cream, room temp.

1 teaspoon pure vanilla extract

1/4 cup (50 grams) white sugar

Pumpkin Cheesecake: Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick spray, an 8 inch (20 cm) spring form pan. 

Crust: In a medium sized bowl combine the graham cracker crumbs, crushed ginger cookies, sugar, and melted butter. Press the mixture evenly onto the bottom of the prepared spring form pan. Bake 8-10 minutes or until set. Let cool while you make the cheesecake.

Pumpkin Cheesecake:  In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.

In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition.  Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.

Pour the filling over the crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (160 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still a little wet and jiggles when you gently shake the pan. Total baking time is 40 - 60 minutes.

Meanwhile whisk together the sour cream, vanilla extract and sugar. Spread the topping over the warm cheesecake and return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.  

Serves 10-12 people.

Pumpkin Cookies

Pumpkin Cookies

From Joyofbaking.com

Pumpkin Cookies:

2 cups (260 grams) all purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoons ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

2 large eggs, room temperature

1 1/4 cups (260 grams) light brown sugar

1/2 cup (120 ml) canola oil or corn oil(or other flavorless oil)

1 teaspoon pure vanilla extract

1 cup (215 grams) pumpkin puree

Cream Cheese Frosting: (skip if you're Alli)

4 ounces (115 grams) room temperature cream cheese, regular or low fat

2 tablespoons (30 grams) unsalted butter, room temperature

1/2 cup (60 grams) confectioners' (powdered or icing) sugar

1/2 teaspoon pure vanilla extract

For Pumpkin Cookies:

Preheat oven to 325 degrees F (165 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

Ina large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.

In the bowl ofyour electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes).  Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake for about 15 -18 minutesor until a toothpick inserted in the center of a cookie comes out clean.Remove from oven and transfer to a wire rack to cool completely before frosting.  Place small dollops of the frosting on each cookie or put the frosting in a piping bag, fitted with a small plain tip, and pipe swirls of frosting on the top of each cookie. Store frosted cookies in the refrigerator.

Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy and of spreading consistency. 

Makes about 18 cookies.

Chicken Taquitos

Baked Creamy Chicken Taquitos
From OurBestBites.com

2 boneless, skinless chicken breasts
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
1 C grated cheese (montery, colby, and pepperjack work well)

small corn or flour tortillas
kosher salt
cooking spray

Start chicken cooking (boiling or roasting works well).

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Shred chicken. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Makes 12-16

Freezer Instructions: Roll cooked taquitos individually in foil. When ready to eat, defrost in microwave (minus foil) for one minute.

Tortillas

Flour Tortillas
From http://whatscookingamerica.net

Yields: Approximate 15 tortillas Prep time: 20 min Ingredients: 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 4 to 6 tablespoons lard  1 1/4 cups warm water (approximate) In a large bowl, whisk the flour, baking powder, and salt together. Use your fingers to cut in the lard until it resembles cornmeal.  You want these ingredients to cling together slightly and hold a form when squeezed in your hands.  Add the water all at once and mix the dough quickly by hand until the dough forms a mass. Work it in the bowl, moving it around the sides to pick up any flour remaining in the bowl. Knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form soft dough that is no longer sticky.

Cover the dough with a towel or plastic wrap to let it rest for about 5 to 10 minutes.

Allowing the dough to rest lets any of the liquid absorb into the flour, which will give you a softer tortilla after cooking.

Take your ball of dough and begin pinching off 1-inch diameter balls. Knead each of these into a tight ball by folding them over with your fingers, turning and repeating until it is shaped like a fat disk. Place it to one side of the mixing bowl and continue to do this until you have used all of the dough.

Before rolling out the tortillas, allow the dough balls to rest at least 10 minutes. This will permit the gluten to relax and make them much easier to shape and roll.

On a lightly floured surface take one of the dough balls and begin to roll it out. To keep a somewhat round shape, roll one directions, make a 1/4 turn and roll again, make another 1/4 turn and roll. Continue to roll and turn until you the dough is about 1/8-inch thick and 8 to 10 inches in diameter.

Heat a Comal, cast-iron griddle, or small skillet to about 450 degrees F. over medium to medium-high heat until water droplets "dance" when dropped on the surface.  

Place the raw tortilla on the preheated pan and allow it to cook until it begins to puff up with air pockets, then turn carefully. Each side should cook about 30 seconds, leaving the tortilla puffy. 

As you pull the tortillas off the comal, place them in a tortilla warmer or on a plate (lined with a dish towel or paper towels to keep them warm). 

Lemonade

• 1 cup sugar (can reduce to 3/4 cup)
• 1 cup water (for the simple syrup)
• 1 cup lemon juice
• 3 to 4 cups cold water (to dilute)

Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve with ice, sliced lemons.

Yield: Serves 6.

Black Bean Pumpkin Soup

Black Bean Pumpkin Soup
From SmittenKitchen

Yield: 9 cups

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter (or olive oil)
4 cups beef broth
16-ounce can pumpkin puree (about 1 1/2 cups)
1/2 cup dry white wine
1/2 pound cooked ham, cut into 1/8-inch dice (optional)
3 to 4 tablespoons wine vinegar

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy pot cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and wine until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Red Banana Bread

1 2/3 cups all purpose flour

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 teaspoon baking soda

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup vegetable oil

1/4 cup crushed pineapple

1 1/2 cups mashed red bananas



Preheat oven to 350°F. Butter and flour a 9 by 5 by 3 inch loaf pan.







In a small bowl, whisk together flour, salt, ginger, and baking soda. 





In a large bowl, beat sugar and eggs together with an electric mixture until lightened in color and thickened in texture, about 4 minutes. 





Beat in vanilla extract and vegetable oil. 





Stir in bananas and crushed pineapple. 





Stir in flour mixture until just incorporated. Pour dough in prepared pan and bake until top is golden and a cake tester comes out clean, about one hour.