Sweet Potato and Black Bean Enchiladas with Avocado-Cilantro Cream Sauce

Dear Jess,

Yes. Another sweet potato recipe. Please believe me when I say, "Make this recipe!" I had it ready for Jason last night, and he said "It smells like restaurant food!" I'm pretty sure that's a compliment.

You may have noticed many of my dishes these days are veggie based. I have been convicted lately of buying free-range, organic meats. For many reasons. Mainly it's from a 'Stewardship of our Earth' perspective. The industrialization of food (veggies and meat alike) have led to farms killing so much land, because they are not farming the land properly. Be it not giving livestock enough space, and/or drenching the earth with hormones and the like, it is killing the earth and making it unusable for generations! Not just a year or two... generations! I don't think this is a very responsible way of taking care of the Earth that God gave us. Thus, as a first step, I am trying to do my part in making a change. I also like the idea of supporting local farms, which is easy to do if I start to frequent the market on Saturday.

I have always known that organic everything is more expensive, however, I have always believed we don't need to eat meat on a daily basis, so we are spending more money on free-range, organic meat, and eating it less often. Plus, I get to be more creative in the kitchen, as Jason needs filling meals (especially in the winter, as he works outside in the cold!)

This recipe is by far one of my favourites. I even got to make enchilada sauce! (Which I will share here as well!)

Sweet Potato and Black Bean Enchiladas with Avocado-Cilantro Cream Sauce
from The Oh She Glows Cookbook, page 147

For the Enchiladas:
2 cups sweet potato, peeled and chopped small
1 red onion, chopped
2 large cloves garlic, minced
Fine-grain sea salt and freshly ground black pepper
1 bell pepper, chopped
1 (15oz) can black beans, drained and rinsed
2 large handfuls spinach, roughly chopped
2 1/2 cups 5-minute Enchilada Sauce (see following recipe) or store-bought
1 Tbsp fresh lime juice
1 tsp ground cumin
1/2 tsp kosher salt, or taste
5-6 tortilla wraps or gluten-free corn tortillas

For the Avocado-Cilantro Cream Sauce
1/2 cup fresh cilantro
1 medium avocado, pitted
2 Tbsp lime juice
1/4 tsp fine-grain sea salt
1/2 tsp garlic powder

Fresh cilantro leaves for serving
Sliced green onion, for serving

1. Preheat the oven to 350F. Lightly grease a large 3-qt/2.8L) rectangular baking dish.

2. Make the Enchiladas: Place the sweet potato in a medium saucepan and add enough water to cover. Bring the water to a boil, then reduce the heat to medium-high and simmer for 5 to 7 minutes, or until fork-tender. Drain and set aside.

3. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is translucent. Season with sea salt and black pepper.

4. Add the bell pepper, cooked sweet potato, black beans, and spinach. Raise the heat to medium-high and cook for a few minutes more, or until the spinach is wilted.

5. Remove the skillet from the heat and stir in 1/4 cup of the enchilada sauce, the lime juice, chili powder, cumin and kosher salt.

6. Spread 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. Scoop 3/4 cup of the sweet botato filling onto each tortilla. Rolld up the tortillas and place them seam side down in the baking dish. Spread the remaining enchilada sauce over the tortillas. If you have leftover filling, spoon it on top of the tortillas as well.

7. Bake the enchiladas, uncovered, for 20-25 minutes, until the sauce is a deep red colour and the enchiladas are heated through.

8. Meanwhile, make the Avocado-Cilantro Cream Sauce: In a food processor, process the cilatntro until minced. Add the avocado, lime juice, sea salt, garlic powder, and 3 Tbsp water and process until creamy, stopping to scrape down the bowl as needed.

9. When the enchiladas are ready to serve, place them individually and drizzle or spread some of the Avocado-Cilantro Cream Sauce on top of each. Garnish with cilantro and green onion, if desired.

5-minute Enchilada Sauce
From The Oh She Glows Cookbook, page 300

2 Tbsp vegan butter or light-tasting oil of choice
2 Tbsp flour (I used spelt)
4 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp onion powder
1/2 tsp cayenne pepper
1 scant cup tomato paste
1 3/4 cups vegetable broth
1/4-1/2 tsp fine-grain sea salt, to taste

1. In a medium saucepan, melt the vegan butter over medium heat.

2. Stir in the flour until a thick paste forms. Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne until combined. Cook for a couple of minutes until fragrant.

3. Stir in the tomato paste, followed by the broth. Whisk until smooth and combine. Bring to a low boil over high heat (covered, if necessary) and then reduce the heat to medium to maintain a simmer. Stir in salt to taste and simmer for about 5 minutes (or longer, if desired), until thickened.

The pictures aren't beautiful, because I think I left them in for a few minutes too long... but oh. my. goodness. I cannot wait to eat this for lunch today!

Love,

Honey Balsamic Meatballs

Dear Jess,

I hope you had a chance to make the Quinoa 'Fried Rice' over your March Break! I am so happy you were able to come by for a visit during your travels through Peterborough! I miss our chats and giggles. It was nice to be 're-charged' with them last week.

Today was grocery day. This is a good thing because my fridge was empty. It looked like the Grinch came and didn't leave us a crumb! As sad as my fridge sounds, I was actually happy, because the possibilities for meals this week became endless! I could potentially get ingredients for whatever I wanted! Woot woot!

Jason says he has been feeling 'foggy' lately, and has asked if I wouldn't mind making him lunches with no wheat and very little sugar in support of him trying to do a 'cleanse'. This was exciting for me, because it means I get to do more cooking!

Both of these stories, when combined, are what lead me to make these meatballs. I was trying to think of filling, yet wheat-free recipes that would be appropriate (and easy to eat) for Jason's lunch(es).

This recipe does have a little bit of brown sugar in the sauce, and there is sugar in ketchup. I did less sugar and ketchup than it calls for, and added more honey and some agave nectar. It's fun to play around with these things!

Honey Balsamic Meatballs
from www.iowagirleats.com

For the meatballs:
1/3 cup uncooked quinoa, rinsed well
2/3 cup water
1 lb lean ground beef
1 egg, whisked
1 large shallot OR 1/2 small onion, grated or minced
2 garlic cloves, minced
1 Tbsp Worcestershire sauce
1/4 tsp dried thyme
1/8 tsp dried rosemary
salt and pepper

For the Honey-Balsamic BBQ Sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup browns ugar
1/4 cup honey
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1/4 tsp garlic powder
salt and pepper

Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan. Stir to combine. Bring to a boil over medium-high heat, stirring every so often, then reduce heat and simmer for 45 minutes or until suace is thick and has lost its vinegary bite, stirring every so often.

Meanwhile, combine quinoa and water in a small saucepan. Bring to a boil (lid on) and turn heat down to medium-low, and then cook for 10 minutes. Fluff with a fork then cool slightly.


Preheat oven to 400F. Line a baking sheet with foil. Place a cooking rack on top and sqray very well with nonstick spray. Set aside. (I didn't have a cooking rack that would fit on my baking sheet, so I just lined a large casserole dish with foil, and sprayed it well with olive oil.)

In a large bowl combine cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme and rosemary. Stir to combine. Add beef and mix to combine using hands. Separate mixture into eighths, then form three meatballs from each segment. This will give you 24 meatballs. (I got a few extra because I wanted to make them a tad smaller) Place on prepared cooling rack. Bake for 15-17 minutes, or until no longer pink in the center. Add meatballs to the sauce and serve! You could also transfer them into a crock pot set to 'warm' if you are doing a potluck/hockey game/party type of night.

I hope your return to school is seamless and a breeze! I, of course, miss you terribly and can't wait until our next visit!

So much love,

Kickin' Chicken: Chicken Thighs with Peanut Sauce

Dear Jess,

Jillian Michaels kicked my butt this weekend.

Let me explain... Jason and I went to my cousin Rebecca's house so Jason could help her husband chop and stack wood (at least I think that's what they did... I hung out inside with all the girls!) We got there around 10:30, and by 11, Rebecca and I were starting to sweat. I knew half way through that I would not be able to move for a couple days... and I was right! Thus, first thing on Tuesday I went and picked up the DVD (Jillian Michaels 'No More Trouble Zones')! Today is my first day of ascending and descending stairs with no pain. Today will also be the second time I do the DVD workout.

This recipe I did quite a while ago. It's another really quick and very simple one. You can do it with chicken thighs or breasts. I used thighs because they're so delicious and cheaper than breasts. It's not anywhere near what Jamie Oliver would do, but for a quick, no-mess, low maintenance meal... it got my attention. You can make it spicy depending on what salsa you use. You could also throw in some chili flakes if that tickles your fancy. I will most likely be making this again!

Kickin' Chicken (6 servings)
from Eat Shrink and be Merry, by Janet and Greta Podleski

3/4 cup bottled light peanut sauce
1/2 cup medium or hot salsa
1/4 cup chopped, fresh basil leaves

1. Preheat oven to 400 F. Spray a 9x12 inch baking pan with cooking spray. Arrange chicken thighs in the pan in a single layer. If you're using breasts, cut them in half to make them fit the pan if necessary.

2. Combine peanut sauce, salsa and basil in a bowl. Pour over the chicken evenly and make sure all pieces are well coated with sauce. Bake, uncovered for 40-45 minutes for thighs, and 35-40 minutes for breasts, or until chicken is no longer pink in the center and sauce is bubbly.

3. To serve, arrange chicken on a platter and pour the sauce from the pan over top.

I had diced and froze some squash earlier in the month. I steamed it and mashed it with a little greek yogurt! Very yummy!

I hope all the planning is going well! I miss you (as always) and can't wait to have a Skype date! You are a remarkable woman and I am proud to call you my friend.

Love,

Tasty Spaghetti

Dear Jess,

The other night I was craving Spaghetti and Meatballs. The problem I had was the meatballs. They take a long time to make. You have to soften whatever veggies you put in them... let them cool. Mix them with your meat and spices... let them sit in the fridge for 30 minutes... bake them for 30 minutes... then let them sit for another 20 minutes! Now, when you're a hungry girl this just does not work. So I picked a meatball recipe that looked delicious and turned it into a sauce instead! It turned out to be very pretty, and quite tasty.

Tasty Spaghetti
Adapted from Canadian Living

2 tbsp (25 mL) extra-virgin olive oil
2 onions, finely chopped
3 cloves garlic, minced
1/2 cup (125 mL) ricotta cheese
1-1/4 tsp (6 mL)  salt
3/4 tsp (4 mL) pepper
1/4 tsp (1 mL ) each ground cinnamon,  cloves and nutmeg
1/4 cup (50 mL) minced fresh parsley
1/4 cup (50 mL) Parmesan cheese

16 oz (500 g) lean ground pork
1/2 cup 125 mL ) dry red wine (or chicken stock)
1 can (28 oz/796 mL) diced tomatoes
1-1/2 cups (375 mL) crushed canned tomatoes
1/2 cup (125 mL) coarsely chopped  fresh basil (or 2 tsp/10 mL dried)
1/4 tsp (1 mL) granulated sugar
1-1/2 lb (750 g) whole grain spaghetti

1. Cook spaghetti according to package instructions.

2. In large nonstick skillet, heat half of the oil over medium heat; fry onions and garlic, stirring occasionally, until onions are golden, 10 to 12 minutes. Add ground pork and simmer until fully cooked. Add ricotta cheese, salt, pepper, cinnamon, cloves and nutmeg and Parmesan cheese. Stir and cook for another minute. Add wine, diced tomatoes, crushed tomatoes, parsley, fresh basil and sugar. Bring to a boil. Simmer on low for 20 - 30 minutes.


3. Serve your sauce on top of the noodles. Garnish with Parmesan if desired. 



I can't wait for our next Skype date! 

Love,

Goose Breast

Dear Jess,

Recently, Jason and I reconnected with my friend Andrew. I have known him for about 9 years but haven't seen him for 2. Over dinner and drinks a couple weeks ago, the subject of hunting came up, and thus meat! I asked if I could purchase meat from his hunts (ranging from Moose, Deer, Goose, Duck etc) in order to cook them for this blog. He got really excited and said 'I'm going Goose hunting this weekend! I will bring you some meat!'

For the days following this conversation I  began pouring over recipes for Goose. I have never cooked a Goose let alone touched one. We ended up with the breast meat, which is surprisingly steak-like. It is the shape of a chicken breast, but the colour and texture of a steak. 

I can honestly say: I have never done this before. I can also honestly say: It was delicious! I am always nervous trying something completely new when people are coming for dinner... but this turned out magnificently. I would recommend this to anyone. (adapted from this recipe.)

Goose Breast 
2 goose breast fillets
Black pepper
1tbsp honey
1 tbsp balsamic vinegar

1 tsp chopped thyme

1. Preheat oven to 200C. Score a deep cross in the skin of each goose breast. Season with salt and freshly ground pepper and rub with the honey.

2. Preheat a frying pan until very hot. Add the goose skin-down and cook for 1 minute. Transfer the goose breasts to a roasting tray, uncooked side-down. Sprinkle with the balsamic vinegar and thyme.
3. Roast the goose breasts in the oven for 15 minutes, remove and rest in a warm place for 10 minutes. 

Mashed Sweet Potatoes

5 large sweet potatoes, peeled and cubed

milk

fresh thyme

2 garlic cloves, minced

freshly ground salt and pepper

1. In a large pot, boil sweet potatoes until tender (10-15 minutes) and drain.

2. Mash with a potato masher or fork until there are no chunks. Add little bits of milk while stirring until smooth. Add garlic and as much thyme, salt and pepper as you wish. Stir thoroughly.

Black Currant Jus

100ml beef stock

100ml red wine

2 tsp black current jelly

1 knob of butter

1. Put the stock and red wine into a saucepan, bring to a boil and cook briskly until reduced by half.

2. Add the black currant jelly. Bring to a boil and cook briskly until it forms a thick gravy. (mine was never thick...) Stir in butter and keep warm.

I love you so much! I am sorry we were not able to hook up this weekend. I hope all is well and your planning is being accomplished. I can't wait to hear stories!

Love,

 

Red Passion, Green Envy

Dear Jess,

Let me first say: this recipe has been on my list of 'to make' since the Flank Steak. This is the other dish that involved red meat. Six months later here it is, and I must say: it was well worth the wait.

Last Christmas my brother Bill got me The New Brooklyn Cookbook by Melissa Vaughan and Brendan Vaughan. It consists of 'recipes and stories from 31 restaurants that put Brooklyn on the culinary map. It is amazing! Normally I read cookbooks like novels anyways, but this one... Oh my. It's heaven to read. There are amazing pictures of all the restaurants as well as an article about the history and personality of each restaurant and it's owner(s). Following that, each restaurant provided 2-3 of their recipes (all with pictures.)

Now, as much as I love this book, I have not (until now) ventured to make anything from it. Why? Because these are no ordinary recipes. They are gourmet. They are fancy. They are high maintenance. Now, I love these types of recipes... but this summer has not given me enough time to attempt such a thing. Until now. The wedding is in the past tense and I am finding time to do things the long way. Welcome to my newest adventure:

Grilled Hanger Steak with Horseradish Whipped Potatoes, Creamed Spinach, and Sauce Bordelaise
Serves 6, The New Brooklyn Cookbook, Page 116-118

 

For the sauce bordelaise

2 tbsp canola oil

1 small carrot, peeled and cut into 1/4 inch dice (about 1/4 cup)

4 celery stalks, cut into 1/4 inch dice (about 1 1/2 cups)

1 Spanish onion, peeled and cut into 1/4 inch dice (about 2 cups)

6 garlic cloves, thinly sliced

2 cups dry red wine

4 cups homemade or prepared veal stock, such as D'Artagnan Veal Demi-Glace (we used beef broth... it's all we could find)

1 fresh thyme sprig

1 bay leaf

6 whole black peppercorns

Coarse salt

For the whipped potatoes
1 1/2 pounds russet or Idaho potatoes, peeled and cut into 1-inch pieces
2 tbsp unsalted butter
1/2 cup heavy cream
1/2 cup milk
1 tbsp creme fraiche
2 tbsp prepared horseradish
Coarse salt and freshly ground black pepper


For the creamed spinach
2 tbsp unsalted butter, divided
1 shallot, peeled and finely diced
1 pound spinach, coarse stems discarded, leaves washed and drained
1/2 cup milk
1/3 cup heavy cream
1 tbsp all-purpose flour
Kosher salt
Pinch of cayenne
Pinch of freshly grated nutmeg

Six 10 to 12oz hanger steaks, trimmed of fat, sinew, and center connective tissue (we learned that you can only get these at a slaughter house. So we used Rib Eye Steaks instead)

1. To make the sauce bordelaise, heat the canola oil in a medium saucepan over medium heat. Add the carrot, celery, onion, ad garlic and saute until the vegetables are caramelized, about 15 minutes. Add the wine and reduce until almost all the liquid is evaporated, about 20 minutes. (We needed 30 minutes) Add the stock, thyme, bay leaf, and peppercorns. Bring to a boil, then reduce to a simmer and cook until the sauce is lightly syrupy and coats the back of a spoon, about 1 hour. (It never got syrupy for me. I think we needed at least 2 hours for this to happen. Next time I will make this in the afternoon to be sure.) Strain through a fine-mesh strainer into a clean pan, season to taste with salt, and set aside.

2. To make the potatoes, place them in a large pot and cover with cold salted water. Bring to a boil and cook until tender, 12 to 15 minutes.
3. Combine the butter, cream and milk in a small saucepan over medium-low heat. Bring to a simmer, then reduce heat to low, cover, and keep warm.
4. Drain the potatoes in a colander, then immediately pass them through a potato ricer into a large bowl. Slowly add the warm milk mixture to the potatoes and stir to combine. Fold in the creme fraiche and horseradish and season with salt and pepper. Keep warm.

5. Meanwhile, make the spinach. Melt 1 tbsp of the butter in a large saute an over medium heat. Add the shallot and saute until translucent, about 2 minutes. Raise the heat to high, add the spinach, and saute, stirring, until wilted, about 3 minutes. Set the spinach in a colander to drain for 10 minutes.
6. Combine the milk and heavy cream in a small saucepan. Bring to a simmer. Cover and keep warm.
7. Melt the remaining 1 tbsp butter in a heavy-bottomed pot. Add the flour and cook over medium heat whisking constantly, about 4 minutes. Slowly add the warm milk mixture, whisking constantly, until it thickens, about 1 minute. Season to taste with salt, cayenne, and nutmeg. Turn the heat to low and add the thoroughly drained spinach to the pot. Stir to combine well and cook until just heated through.

8. Prepare the grill for cooking or heat a ridged grill pan over medium-high heat until hot. Grill the hanger steaks on both sides, about 10 minutes total for medium-rare. Allow the steaks to rest for 5 minutes. Slice the meat against the grain into 1/2 inch thick slices.

9. Reheat the sauce bordelaise over low heat in a small, covered saucepan.

10. To serve, divide the potatoes among 4 plates. Top with creamed spinach and sliced steak. Drizzle with the sauce bordelaise.



I know. It looks like a lot. A LOT. However, the most important thing I learned from this one (which seems to be consistent throughout my life) is to take your time. Do one thing at a time. There was one moment when I got too many things going at once (to try to save time) and I burned my arm, burned the shallots and couldn't whisk what needed to be whisked constantly.

That being said, the end product was delicious. Even though our sauce didn't turn out (which I am told is an art to actually do... I will one day perfect it) the flavours and aromas were sublime. The potatoes in particular were a nice touch with the horseradish. To then be topped with some tasty (and a tiny bit spicy) spinach and a hunk of red meat... well... I will let you draw your own conclusions.

I look forward to trying more 'tricky' things from this book. It gives great opportunity for learning.

I love you,

Jamie Oliver's Mountain Meatballs

Dear Lovely Jess,

I believe I have already told you this, but having moved back home, I have taken over the chore of making dinner on Monday and Wednesday nights. This sounded pretty basic and fun when I agreed to it, (and it's not that I hate doing it,) but I forgot that I would not have an afternoon to plan and shop and really enjoy the process of making the food because I work until 5. This means I get home at 5:20 and who wants to wait until 8:00 to eat dinner when you have worked all day and have to get up the next morning to do it all over again? The first thing I thought of was: I can make it the night before! But then it will seem like we're eating leftovers all the time.

Thus, I have come up with a solution: Me and Jason will try some fun recipes at his house, and I can learn the process and see if it is feasible to do certain prep the night before without it seeming like we're eating leftovers the next day.

Last nights mission: Mountain Meatballs from Jamie's America. This turned out so well and was really fun to make! (In fact, when I opened the book today to write the recipe for you, I got a huge whiff of the deliciousness from the night before. I love it when your cookbook keeps the smell of the recipe for a while.) I decided I will also make this on Wednesday next week, as I can easily prep the meatballs (to bake when I get home) as well as chop everything for the sauce. I think I will then be able to have it all done and fresh in 35 minutes or less!

Mountain Meatballs
From Jamie's America, Page 308
(serves 8)
olive oil
2 red onions, peeled and diced
2 1/2 lbs good-quality ground meat
1 heaping teaspoon Dijon mustard
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
2 handfuls of bread crumbs
2 large eggs
1 cup freshly grated Cheddar Cheese (we used white cheddar)

For the chile sauce:
1 large red onion, peeled and diced
2 red or yellow bell peppers, seeded and roughly chopped
10 cloves garlic, peeled and thinly sliced
1 to 2 fresh red chiles, seeded and minced, to taste
1/2 tsp paprika
1/3 cup Worcestershire sauce
heaping 1/3 cup ketchup
1/2 cup apple cider vinegar
1/3 cup molasses or dark brown sugar
2 tbsp Dijon Mustard
1 2/3 cups hot coffee
3 plum tomatoes, quartered
small bunch of fresh parsley

Preheat your oven to full whack. Put a large frying pan on a medium heat and add a good lug of olive oil. Add the 2 diced onions and fry for 10 minutes or until softened, then remove from the heat and let cool completely. Put your ground meat into a bowl with the mustard, oregano, cumin, coriander, bread crumbs, eggs, a good pinch of salt and pepper, and the cooled onions. Use clean hands to really scrunch it all together well, then divide the mixture into 8 patties. (We got 12 out of it)

Pick each patty up, one at a time, and roll into a baseball-sized ball. Stick your thumb deep into the ball to make a pocket, then stuff in a good pinch of grated cheese. Cup, pack, and pat the meat around the cheese, using your hands to mold it back into a ball. You'll soon get the hang of it. Place the balls in a large oiled Dutch oven or roasting pan, drizzle over a good lug of olive oil, then bang into the oven for 25-30 minutes, until golden and sizzling.

Meanwhile, crack on with your chile sauce. Use paper towels to wipe out the pan you cooked your onions in, and put it back on medium heat with a few lugs of olive oil. Add the onion, bell peppers, garlic, fresh chiles, and paprika and fry gently for about 15 minutes. Stir in Worcestershire sauce, ketchup, vinegar, molasses or sugar, mustard, coffee, and tomatoes, and bring everything to a boil. Turn the heat down to medium-low and simmer for 20 minutes, until the sauce has thickened. It should be thick and delicious, but if you'd like it a bit thicker, just turn the heat up and cook for a few more minutes.

Remove the cooked meatballs from the oven when they're ready and spoon away as much of the fat from the pan as you can. Pour your chile sauce over the top, and return the pan to the oven for 5 more minutes. Finely chop your parsley, sprinkle over, and serve the a spoonful of rice or mashed potatoes and a lemony green salad.

We found you didn't need anything (rice or potatoes) on the side. They are pretty perfect by themselves. One warning for you, if you chose to embark on this recipe: be careful when you add your hot peppers to your sauce! Jason and I started hacking and coughing because we forgot that the vapour from the peppers tickles your throat. We were coughing, laughing and had some tears, but it was all worth it in the end.

I love you,
Sally

Flatbreads and Falafels

Dear Sally,

The holidays are just about over but the cooking frenzy is just starting! I love the cookbook you gave me and I have been dying to try recipes from it ever since I first opened it. After flipping through I came to a recipe for falafels and thought I would take a stab. How hard can it be to mash chickpeas and a few other ingredients and fry them up? I had a few trials with the blender but thankfully everything worked out and they were delicious! Nothing like curry to warm your belly on a cold day.

I miss our dates but I guess this just means that I have to make my way to Peterborough more often :)

Love ya!
Jess



Navajo Flatbreads
From Jamie's America
Scant 5 cups white bread flour plus extra for dusting
1 tsp. salt
2 heaped tablespoons baking powder
optional: 1 teaspoon dried herbs or spices
1/3 cup olive oil
2/3 cup warm water

Mix your flour, salt, baking powder, and herbs (if using) in a large bowl, using a fork. Make a well in the center, then pour in the olive oil and about 2/3 cup warm water. Use the forl to gradually bring in the flour from the edge of the bowl, and add another splash of water if you think it's to dry. Once it starts to combine, wet your hands and use them to really bring it all together until you have a nice ball of dough.

Dust your hands and clean a worktop with flour and knead the dough with your hands until it is smooth and elastic. This will take 5 to 10 minutes. Pop the dough back in the bowl, dust it with a bit more flour, then cover and leave to relax.

Divide your dough into 10 equal-sized balls, then slightly oil your hands and squeeze each ball between your palms to flatten it slightly. Dust with a little flour as you go, and pat and slap the dough from the palm of one hand to the top of the other. Turn and twist the dough about in a circular movement as you go and keep slapping from hand to hand - each flatbread should be about 1/2 inch thick.

Normally the flatbreads are cooked as you're making them. You can do this on a grill or in a nonstick frying pan on a medium heat. Cook them for a few minutes on each side and check the underside - you want them to puff up with a nice bit of golden color. Keep them warm in a basket covered with a dish towel until you're ready to serve them.

Falafels
From The New Moosewood Cookbook by Mollie Katzen
1 can chickpeas
1/2 cup chopped onion
2 tbsp parsley
3 cloves garlic
2 tsp baking powder
4 tsp ground cumin
2 tsp lemon juice
1 tsp salt
1 cup all purpose flour
vegetable oil for frying

In a food processor, coarsly chop the onion, garlic, chick peas, parsley lemon juice, salt and spices. Mix into a paste and pour into a bowl and add the flour.
Shape by heaping 1 tbsp each into 24 balls; flatten to 1/2 inch thickness. Arrange in single layer on waxed paper - lined tray; refrigerate for 2 hours or up to 12 hours.

Pour enough oil into a dutch oven to come up about 2 inches. Heat to 350 and in batches gently drop falafels into hot oil. Deep-fry, turning once, until golden and cooked through, 3 mintes. Drain on paper towel.

Tahini Yogurt Sauce:

1 cup plain yogurt
1/2 cucumber (seeds removed and shredded)
2 cloves garlic