for
(e:enknot)... I made these for the camping trip. Yum!
Black bean dip/refried beans
2 14 oz cans black or pinto beans
1 14 oz can diced tomatoes
2-3 large garlic cloves
1 large onion
1/2 jalapeno pepper
1/4 c. fresh cilantro
1+ t. oregano
1+ t. cumin
1+ t. black pepper
1+ t. sea salt
olive oil
Chop the garlic, onions, jalapeno and cilantro (use the stems, too!). Heat the oil, saute the garlic, onions and jalapeno until the onions are translucent to lightly tanned. Add the cilantro & stir. Add the cumin, oregano, salt & pepper. Add the beans (use the juice - very important or it'll dry out).
For refried beans, mash them up as you cook them. Add the tomatoes and let it all simmer down and dry out. Make sure to keep stirring so you don't scorch them. They should be pretty dry.
For the wetter bean dip, you don't have to mash as much. Add the tomatoes and simmer down until it's a consistency that works with tortilla chips.
Lentil-Chickpea Salad
(from
Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum, p. 117. I highly recommend this cookbook.)
Serves 8-10
1 c. lentils, washed
water (3 c. min) (broth or bullion is nice - i used a mushroom base)
1/4 c. olive oil
1/2 c. lemon juice - that's about 2 fresh lemons worth
1 bunch green onions
3 large tomatoes
1 14 oz. can chickpeas
1/2 c. fresh parsley or cilantro
1 large sweet red pepper
salt & pepper
Cook lentils in water until tender but still intact and slightly firm; allow to cool. (
Instructions for cooking lentils.) Drain.
While lentils are cooking, chop the onions, tomatoes, parsley/cilantro, pepper, and juice the lemons. Since it's a salad, you want the veggies pretty small. Put them all in a big bowl, add the chickpeas, salt & pepper and mix. Mix in the lentils before serving.
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I think I'm going to make this for a picnic tomorrow. I'll probably add garlic. It has a very clean, mild taste to it.
By mean, I meant pedestrian.
heh - I make a mean version of that samosa with phyllo dough or pastry sheets.
mmmmmmm I looooooove ethopian. Too bad it's usually so hard to find.
The lentil samosa-type things were awesome. I really liked the spicy chickpea stuff.
(e:Matthew): the washcloth-like bread has little gluten in it, according to this article :::link::: Not sure how that would sit with you. The rest of the food has a range of spicy from bland to less spicy than (e:Terry) & I get at India Gate.