A Levantine Salad frequently served in Mezze, a course of small amounts of food similar to Appetizers, in Middle Eastern and Balkan countries.
1 C Cracked (uncooked) or whole (parboiled 15 min.) wheat berries
1/2 C Boiling water
2 Each Scallions and Spring or Green Onions, fine chop
1/2 Each of Green Bell Pepper, cored, seeded, diced and stalk of celery, diced
1/4 C of Italian Parsley, finely chopped and fresh mint, chopped
1 Italian Plum (Roma) tomato, skinned, seeded, diced
1 T each of Lemon Juice and Olive Oil
1/4 t each of Salt and Black Pepper
Place wheat berries in a small bowl: pour the boiling water over them and let soak 10 to 15 minutes. Drain and squeeze dry. Place wheat berries in a serving bowl and add scallions, green pepper, celery, parsley, mint, and tomato. Toss to mix. In a screw top jar, combine Lemon Juice, Oil, Salt, and Pepper. Shake to mix. Pour over wheat berry mixture. Toss to mix. Chill overnight, or several hours, at a minimum, before serving.
1 C Dry Black Beans
1 Poblano or Green Bell Pepper, Diced
2 Cloves Garlic, Minced
2/3 C Red Onion, diced
3/4 t Salt
1/2 t Pepper
1 t Cumin
Optional Vegetable Broth
1 12 oz bottle of Beer (Originally calls for a Lager)
Soak beans overnight and then cook with bay leaf, epazote or Cuban Oregano leaf When beans are cooked, strain out liquid and keep it in reserve. Heat 2 . Oil over medium heat in a large stockpot and cook. Add pepper, garlic, onion, and salt. Cook, stirring occasionally, until vegetables aretender. Then add cumin. Add beans, beer and reserved cooking liquid or vegetable broth to taste. Let all the ingredients cook together. Thickening the soup: mash some beans with a for or potato masher, or use an immersion blender. Serve topped with Salsa. Best made a day ahead. Adapted from Real Simple magazine, March 2010 issue.
4 Jalapenos, halved and seeded
1/2 C Cilantro, chopped
1/3 C Red Onion, fine dice
2 t Olive Oil
1/4 t Each Salt and Pepper
2 T fresh Lime Juice
Lay jalapenos skin side up on the broiling pan and broil unti charred (3 to 12 minutes, checking regularly). When jalapenos have cooled, slice them in strips and toss with the rest of ingredients.
1 C Whole Wheat Flour
1 t Cinnamon, ground
1/2 t Baking Powder
1/4 t Salt
1/2 C Butter
1/2 C Applesauce, unsweetened
1 pc Apple, diced
1/2 C sugar
1 C Blueberries
1 C Cranberries
1 1/2 C Apple Juice or Apple Cider
Pre-heat oven to 325° F. In medium bowl, add the flour, cinnamon, baking powder and salt. Mix well. Cream butter and sugar in mixer, till fluffy. About 5-8 minutes at medium speed. In a separate bowl, mash the bananas, and add the rest of the fruit, as well as the apple sauce. Add the flour slowly to the butter mixture. Make sure that your mixer is in Low setting or you end up wearing the flour. Add the apple juice. Mix briefly, just till everything is incorporated. Gently fold in fruits using spatula. Fill well greased medium sized muffin cups up to 2/3 of filling. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool before taking them out of cups.
1/2 C Olive Oil
1 Med. Onion, diced
1 Carrot, diced
1 Celery Stalk, diced
3 Garlic Cloves, sliced
1 C Potatoes, diced 1/2"
1 C Butternut Squash, peeled and diced to 1/2"
6 C Veggie Stock (Meaty stocks optional)
1 C Diced Tomato with liquid
1 C Cooked Merlot Red Beans
1 C Chard or other greens, de stemmed and chopped
1 t Thyme, fresh
1/2 C Parsley fresh, chopped
1/2 C Uncooked Pasta
Use a heavy bottomed pot. Heat olive oil over medium flame and ad onion, carrot, celery and garlic. Cook (or "sweat") the veggies for 15 to 20 minutes,stirring occasionally. Add potatoes, squash, salt and pepper, and cook for 10 to 15 minutes longer. Test veggies to be sure they are done; in not,cook till they are. Pasta can be cooked separately and added at serving time to be sure that it doesn't get mushy, or added dry to cook 5 to 7 minutes before serving. Stir in parsley before serving. Based on Mark Bittman's basic Vegetable soup instructions in How to Cook Everything, this recipe is extremely forgiving and lends itself to substitutions. In addition, it is a perfect basic recipe for using up leftover veggies.
Serves 4 to 6