Almonesa (Mayonesa de Almendras) September 28, 2010

Almonesa (mayonesa de almendras)
Rica fuente de calcio, del libro “La antidieta”, rinde dos tazas.

Ingredientes:

1/2 taza de almendras blanqueadas y peladas
1/2 taza de agua
1 1/2 tazas de aceite
Jugo de 1 limón
1 1/2 cucharaditas de sal
pimienta negra (opcional)

Preparación:

Triturar las almendras en el procesador, agregar el agua y licuar por tres minutos a alta velocidad, bajar la velocidad e ir agregando poquito a poquito el aceite, al final agregar el resto. Dura una semana o más en la refri.

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Black Beans! (Various recipes)

Basic Black bean recipe

2 c. black beans (rinse and sort out any bad beans, rocks, or debris)
5 c. water
1/2 c. chopped onion
1-2 garlic cloves, coarsely chopped
2 t. bouillon
Salt to taste
1 bay leaf
Optional – fresh cilantro, coriander, lime juice (once cooked)

Place all ingredients into a medium large pan, and bring to a boil. Reduce heat and continue to cook for 2-4 hours until soft. These also work great in a crock pot on medium for 3-4 hours. Remove bay leaf, & strain.

Variations

Black Bean & Rice Soup

After the beans are cooked, add 2 c. Vegetable broth and 1 c. rice. Continue to cook until the rice is cooked and serve as soup.

Blended Black Beans

After the beans finish cooking, scoop 2 cups (with juices) into blender and blend until smooth and viscous, adjusting liquid (adding water or broth) if necessary. Repeat process using all of the beans and juices. As the beans cool, they will thicken. Great with rice.

Refried Black Beans (Frijoles Volteados)

As above, blend beans and liquid into a thick mixture.
Over a medium high flame, heat 1/2 c. vegetable oil in a large frying pan. Add beans and allow to cook for 2 minutes. Using a spatula, begin to move the beans around. Adding more oil (as needed) continue to cook the beans. As they thicken begin to toss the beans against the side of the pan until they begin to form into a solid mass. Continue to cook and toss until the outer layer forms a darkened crisp layer, and the mass forms into a loaf like shape.

Serve with tortillas, cream, queso de capas (white cheese) and fried plantains.

Source: http://triedandtruefavoriterecipes.blogspot.com/2009/08/black-beans-blended-beans-refried-black.html

Chuchitos (small corn tamales) (Vegetarian or vegan, K- Dairy or Parve)

Makes about 12 tamales

Corn husks for wrapping — 12-15 each
Vegetable shortening or oil — 1/4 cup
Butter or margarine, softened — 1/4 cup
Baking powder — 2 teaspoons
Masa harina — 2 cups
Warm water — 1 cup
Salt — 2 teaspoons
Corn on the cob — 2-3 ears

Method

Add the corn husks to a large pot. Pour boiling water over them and let them soak for at least 30 minutes to make them pliable.

Add the shortening, butter or margarine and baking powder to a food processor or mixer and beat until until light and fluffy.

Cut enough corn kernels off the cobs to make about 2 cups. Scrape the cobs with a knife to get all their milk. Add the corn kernels and their milk to the food processor and pulse until fairly smooth but still a little chunky.

In a large bowl, mix together the masa harina, salt and warm water and knead to form a pliable mass. Pulse a little bit at a time into the corn and lard mixture until smooth.

Drain the cornhusks and wipe dry. Lay out a husk with the pointed end up and add about 1/4 cup dough to the center. Fold in each side to cover the dough. Then fold up the bottom of the husk. Finally fold down the pointed top and insert it into the bottom to make a package. Tie the tamal with string if needed. Repeat with the rest of the dough.

Steam the tamales for 30-45 minutes. Remove from pot and serve hot. Some people like to pour a little bit of cream on top of their chuchitos.

Dolmas (Vegan, K-Parve) September 18, 2010

Dolmas (Stuffed Grape Leaves)

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 8

INGREDIENTS:
1 tablespoon olive oil
2 onions, minced
1 1/2 cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and
rinsed

DIRECTIONS:

1. Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
2. Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
3. Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
4. Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
5. Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Source: Allrecipes.com