Hummus Plate

 This was VERY GOOD.  Lots of components.

1).  Hummus

2).  Pickled onion

3).  Roasted vegies

4).  Zhoug sauce (spicy green sauce)

5).  Cucumber/tomato salad

-----------------------------------------------------------------------------------------

Hummus.  

1 cup dried chickpeas, soaked overnight (or 2 cans 15-oz chickpeas, rinsed and drained)

1/2 teaspoon baking soda (if using dried chickpeas, for soaking and boiling)

1/2 cup tahini (good quality, light-colored)

1/4 cup fresh lemon juice (from 1-2 lemons), plus more to taste

2-3 cloves garlic, crushed or minced

1/2 teaspoon kosher salt, or to taste

1/4 - 1/2 cup ice water (for desired consistency)

Optional garnish: Paprika, a drizzle of good quality extra virgin olive oil, chopped fresh parsley

Instructions:

If using dried chickpeas: Drain soaked chickpeas, rinse, and place in a pot with fresh water and 1/2 tsp baking soda. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until very tender and mushy. Skim any foam. Drain well, reserving some cooking liquid. (For canned: just rinse well.)

Blend: In a food processor, combine the cooked chickpeas, tahini, lemon juice, crushed garlic, and salt.

Process: Process for 3-5 minutes, scraping down the sides as needed, until very smooth. While processing, slowly drizzle in the ice water (or reserved chickpea cooking liquid) until you reach a light, creamy, and fluffy consistency.

Adjust: Taste and adjust salt and lemon juice. If you like it thinner, add more water.

Chill: Transfer to a bowl, cover, and refrigerate for at least 30 minutes for flavors to meld and for it to thicken slightly.

--------------------------------------------------------------------------------------------

Pickled onion.

• 1 large red onion, halved and thinly sliced
• ▢1/2 cup red wine vinegar
• ▢3 tablespoons sumac
• ▢1 tablespoon kosher salt
• Combine, massage with fingers, then let sit in refrigerator for at least 30 min.

-----------------------------------------------------------------------

Roasted veggies.

1 sweet potato, tossed in olive oil and a little cinnemon.

1/2 large head cauliflower cut into florets and tossed in olive oil and 1/4 tsp cumin, 1/2 tsp paprika, 1/2 tsp salt.

Roast at 425 for 25 min.

------------------------------------------------------------------------

Zhoug Sauce

1 large bunch fresh cilantro (about 1.5 cups packed, leaves and tender stems)

1 large bunch fresh flat-leaf parsley (about 1.5 cups packed, leaves and tender stems) - often a higher ratio of parsley in Israeli versions for more herbaceousness.

3-5 green chilies (such as serrano or jalapeño) - adjust to your heat preference. For a milder sauce, remove seeds and membranes. For more heat, leave them in. Some Israeli versions can be quite fiery!

4-6 cloves garlic, peeled - often a bit more garlic in Israeli versions.

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cardamom - still essential for that unique aroma, but sometimes slightly less emphasized than in pure Yemenite versions.

1/2 teaspoon kosher salt, or to taste

3-4 tablespoons fresh lemon juice (from 1-2 lemons), or to taste - often a more prominent lemon kick.

1/4 cup extra virgin olive oil, plus more as needed

Combine all in food processor and blend.

----------------------------------------------------------------------------------------

Chopped salad

Cubed 2 cucumbers, and 1/2 large farmer's market tomato, along with thinly sliced red cabbage.  Drizzled with olive oil, a little salt and pepper, and a squeeze of lemon juice.

• 
  

vietnamese lemongrass chicken

 Followed this recipe.

Chicken was *great*.  The Nuoc Cham sauce wasn't quite right, and we kind of messed up the bowl part.  Didn't soak the noodles long enough or julienne the vegetables right.  But good to try again!

Maria said she'd eat it "on repeat"

keema khirchri

 Recipe is here.

We used 3 Tbsp oil instead of 1/2 cup when frying the onions.

Total spice was 2 serranos minced (instead of green chili paste) and 1/2 tsp chili powder.  Good heat.

Somewhat time consuming but makes a lot.  Could be made in two stages by doing the keema on one day and the rest on the next day.

Maria special occasion sooji

This is a modified version of the one at Tea and Turmeric.

Maria said she does a more "breakfast style" sooji which has less butter and sugar and is a creamier texture.

For next time, we think:

1 C fine sooji (as opposed to course)

1/4 - 1/3 C ghee

1/4 - 1/3 C sugar

5-7 cardamom pods

pinch saffron

2.5 C liquid (half milk half water?)

1/4 C golden raisins

----

Melt butter over med-low heat.  Add sooji and toast until golden brown ~12-14 min.

Meanwhile, heat milk/water.  Add sugar to dissolve.  Take off heat and add raisins and pinch saffron.

When sooji is browned, pour in liquid, turn heat to low, and stir for 3-4 min until completely thickened.

Beans and toast

 These were really nice!

We used some kind of buttery white bean ... not sure what kind =\

https://primarybeans.com/pages/bean-cooking-guide

We used their primary flvorings:

- good glug of olive oil

- whole head of garlic, sliced crosswise into 2 pieces

- shallot sliced lengthwise into 2 pieces

- bay leaf

- 5-6 sprigs thyme (or oregano)

- pinch chile flake

- small parm rind

Home-style chicken curry

 Pretty quick!  really good. 

https://www.indianhealthyrecipes.com/chicken-masala-recipe/#wprm-recipe-container-37392

Made it as written.  slashed the chicken, marinated for about 3 hours?

At the end, simmered it for like 12 min covered.

Louisiana-Style Smoky Eye of the Goat Beans

Okay, let's modify that recipe to use Eye of the Goat beans instead of red kidney beans.

Eye of the Goat beans (Ojo de Cabra) are delicious heirloom beans known for their rich, slightly beefy flavor and creamy texture. They work wonderfully in hearty, savory dishes and will be a great substitute here. Their cooking time in a pressure cooker is quite similar to red kidney beans.

Here is the adjusted recipe:

Pressure Cooker Louisiana-Style Smoky Eye of the Goat Beans

This recipe adapts the Louisiana classic for Eye of the Goat beans, keeping the smoky Andouille, balanced fat, and optional shrimp, all prepared efficiently in the pressure cooker.

Yields: 6-8 servings Prep time: 20 minutes (+ bean soaking time, if using) Cook time: Approx. 1 hour (including pressure building/release)

Ingredients:

• Beans & Base:
  • 1 lb (about 2 - 2.5 cups) dry Eye of the Goat beans, rinsed and picked over
  • 1 tbsp olive oil or vegetable oil
  • 6-8 oz Andouille sausage, sliced into 1/4-inch rounds (use a good quality, flavorful sausage)
  • 1 large yellow onion, chopped (about 1.5 cups)
  • 1 large green bell pepper, chopped (about 1 cup)
  • 2-3 celery stalks, chopped (about 1 cup)
  • 4-6 cloves garlic, minced
  • 6 cups low-sodium chicken or vegetable broth (or water, but broth adds flavor)
• Seasonings:
  • 1 tbsp Cajun or Creole seasoning (adjust to taste and saltiness of your blend)
  • 1 tsp smoked paprika (for extra smokiness)
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp black pepper
  • Optional: 1/4 - 1/2 tsp cayenne pepper for heat
  • Salt to taste (add after cooking)
• For the Shrimp (Optional):
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp butter or olive oil
  • 1-2 cloves garlic, minced (optional)
  • Pinch of red pepper flakes (optional)
  • Squeeze of fresh lemon juice
  • Fresh parsley, chopped
• For Serving:
  • Cooked long-grain white rice
  • Chopped green onions
  • Chopped fresh parsley
  • Your favorite hot sauce

Equipment:

• Electric Pressure Cooker (like Instant Pot)
• Separate skillet (if cooking shrimp)

Instructions:

1. Prepare the Beans:

   • Option 1 (Soaked - Recommended for Creamiest Texture): Soak Eye of the Goat beans overnight in plenty of water. Drain and rinse before use. Or, do a quick soak: Cover beans with 2 inches of water in a pot, bring to a boil, boil for 2 minutes, turn off heat, cover, and let sit for 1 hour. Drain and rinse.
   • Option 2 (Unsoaked): Simply rinse the beans well. You will need a longer pressure cooking time.

2. Sauté Aromatics & Sausage:

   • Set your pressure cooker to the "Sauté" function on medium-high heat. Add the oil.
   • Add the sliced Andouille sausage and cook until browned and some fat has rendered, about 4-5 minutes. Use a slotted spoon to remove the sausage and set aside.
   • Add the chopped onion, bell pepper, and celery to the rendered fat in the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.
   • Add the minced garlic, Cajun/Creole seasoning, smoked paprika, thyme, black pepper, and optional cayenne. Cook for 1 minute more, stirring constantly, until fragrant. Turn off the "Sauté" function.

3. Combine & Pressure Cook:

   • Add the drained Eye of the Goat beans, cooked sausage, broth (or water), and bay leaves to the pot. Stir everything together, scraping the bottom of the pot to loosen any browned bits. Ensure the beans are mostly covered by liquid. Do not add salt yet.
   • Secure the lid on the pressure cooker. Make sure the steam release valve is set to the "Sealing" position.
   • Select the "Pressure Cook" or "Manual" setting. Cook times are estimates and can vary based on bean age:
     • For Soaked Eye of the Goat Beans: Cook on High Pressure for 12-16 minutes.
     • For Unsoaked Eye of the Goat Beans: Cook on High Pressure for 35-45 minutes.
   • (Note: Eye of the Goat beans cook similarly to kidney beans, but always check for tenderness. If beans aren't tender after cooking, you can reseal and cook for another 5-10 minutes at high pressure).

4. Natural Pressure Release (NPR):

   • Once the cooking time is complete, let the pressure release naturally for at least 15-20 minutes. This helps the beans finish cooking gently and maintain their creamy texture.
   • After 15-20 minutes, carefully perform a quick release to vent any remaining steam.

5. Finish & Thicken the Beans:

   • Carefully open the lid. Remove and discard the bay leaves.
   • Stir the beans. Taste one to check for tenderness.
   • Now, season with salt to your liking. Start with 1 tsp and add more as needed.
   • Eye of the Goat beans become wonderfully creamy. To enhance this, mash some of the beans against the side of the pot with the back of a spoon, or remove about 1 cup of beans and liquid, mash them in a separate bowl, and stir them back in.
   • If the beans seem too thin, use the "Sauté" function (low heat) and simmer for 5-10 minutes, uncovered, stirring occasionally, until desired consistency is reached.

6. Cook the Shrimp (While Beans Rest/Thicken):

   • While the beans rest, heat the butter or oil in a separate skillet over medium-high heat.
   • Add optional minced garlic and red pepper flakes; cook for 30 seconds.
   • Add shrimp in a single layer. Cook 1-2 minutes per side until pink and opaque. Do not overcook.
   • Remove from heat. Squeeze lemon juice over and toss with chopped parsley.

7. Serve:

   • Ladle the smoky Eye of the Goat beans over bowls of hot cooked rice.
   • Top with the freshly cooked shrimp (or stir them into the beans just before serving).
   • Garnish generously with chopped green onions and fresh parsley.
   • Serve with your favorite hot sauce on the side.

Enjoy this flavorful variation using Eye of the Goat beans!