Tuesday, April 10, 2007

Minnesota-Inspired Wild Rice Porridge

2 cups cooked wild rice
Maple syrup to taste
1/4 cup dried raisins or cranberries
1/4 cup fresh blueberries
1/8 cup chopped hazlenuts (filberts)
1 cup cream/milk/soy milk
Pinch of salt, if desired

All ingredients are approximate - use amounts to taste.

Combine all ingredients and gently warm mixture over low heat, stirring often.

Pudla AND Indian-style wraps

1 cup chickpea flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup warm water
3 tablespoons olive oil
1/2 teaspoon crushed cumin seeds
Pinch of cayenne, if desired

Same procedure for Socca. I've used these to make indian-style "wraps" as follows:

Pour the batter into a hot oiled skillet on the stove-top. Place under broiler for about 20 seconds. Return to burner. Scoop some filling onto the pancake (I used some curried potatoes and chickpeas) and immediately fold over each edge to cover the filling. Now, flip over the entire "burrito." Drizzle about 1 tablespoon of olive oil over the top and then place under the broiler until nice and crispy brown.


1 cup chickpea flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup warm water
3 tablespoons olive oil
1/2 medium onion, thinly sliced
1/2 tablespoon minced fresh rosemary leaves

Place heavy (preferably cast-iron) skillet in oven and preheat to 450 F.
In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves if desired. Whisk in warm water and 2 tbsp olive oil.
Cover the bowl and allow the batter set for at least 30 minutes, add sliced onion to the batter, which should have the consistency of thick cream.
Remove skillet from oven. Add 1/2 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set.
Set socca a few inches below your broiler for a few minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice. Or, add toppings pizza-style, place under broiler to heat through and then cut into wedges.

Wednesday, April 4, 2007

Homemade Corn Tortillas

2 cups masa harina
1-1/2 cups warm water

Mix masa harina with water, the dough should be as wet as possible without being sticky - like soft playdough. Form the dough into one ball, cover in plastic and let sit for about 30 minutes. Form into balls. Using tortilla press, press them to desired thickness. Slap each one into a hot cast iron skillet (no oil), and flip after 30 seconds. Flip after 30 more seconds, and "tap" and "spin" them so they puff up.


1 3/4 cup milk
1 1/4 cup water
1 cup polenta
salt and pepper to taste
Goodies: Depending on the desired flavor, for Italian add rosemary, garlic, onion, oregano. For Mexican perhaps garlic, onion and jalepenos or chilis.
Cheese: 1/3 cup grated parmesan or Asiago cheese (or other cheese, e.g. perhaps cheddar or jack for a "Mexican" inspired polenta!)

Add some olive oil to a sauce pan. Add goodies. Cook for a few minutes.Add the milk and water. Stir. Once it comes to a boil slowly add the polenta by little handfuls, letting it fall through your fingers. Turn down the heat to medium to medium-low. When the polenta starts to pull away from the sides of the pan pull the pan from the heat. Add the salt and pepper, as well as whatever cheese you are using. Stir it all in. Immediately pour the polenta into whatever receptacle you would like to use (baking dish, loaf pan, etc). Use a rubber spatula to spread the polenta out evenly, to your desired thickness. Eat as is, or put the polenta into the refrigerator to chill, for at least two hours and bake or fry it up later.

Tuesday, April 3, 2007

Flourless Peanut Butter Chocolate Chunk Cookies

1 cup peanut butter (chunky or creamy)
1/2 cup brown sugar
2 tablespoons honey
1 egg, slightly beaten
1 teaspoon baking soda
dark chocolate chunks!

Bake at 350 for about 10 minutes

Raisin-Nut Balls

These are so easy and SO good. They are much more decadent than one would think.

1 cup raisins
3/4 cup pecans
1/4 cup freshly toasted coconut flakes (unsweetened)

Pulse the raisins and pecans in a food processor until the mixture can be clumped together easily. Then add the toasted coconut and pulse a couple of times. If you add the coconut while it is still a bit warm, it works best. Get messy and squeeze and squish the mixture into bite-sized balls. Eat one while warm, yum! Put the rest into a ziploc bag and store in the fridge. They taste different chilled - maybe even better!

Variations: Add rum. Dried cherries instead of raisins. Walnuts instead of pecans. Dates instead of rainsins. Etc.