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 Black Bean Brownies Total time: 1 hour.
Gluten-Free intrigues me, and I couldn’t help but try making my own version of these. I thought that substituting some brown sugar in place of white sugar would help with some “stickiness”, but I still feel these could have held together better. The key might be xanthan gum or guar gum; if you’ve got either, try adding a teaspoon.
2 cups cooked black beans, rinsed and drained
3 eggs
1 cup semi-sweet chocolate chips
1/4 c brown sugar
1/4 c white sugar
2 Tbsp canola oil
2 Tbsp butter
1 tsp vanilla extract
1 tsp baking powder
1 tsp instant coffee (optional)
1/4 tsp salt
Preheat oven to 350. Lightly grease your brownie pan, and set aside.
In a small microwave safe bowl, melt butter and chocolate chips. Stir every 20 seconds.
In a food processor or blender, combine beans and melted chocolate until it forms a smooth paste. You can add the rest of the ingredients and blend well, or you can transfer the beany chocolate to a large bowl and mix everything in the large bowl.
Transfer to an 8×8 brownie pan (or 7 x 11 glass pan), and bake for 30-35 minutes or until a toothpick comes out clean.
Today, I am using a packet of Starbucks Decaf Italian Roast VIA, which measured 1.5 tsp. I shouldn’t have put the whole packet in, as you can definitely taste the coffee. Maybe espresso powder or just cutting down to 1 tsp would make a better flavor. I don’t mind tasting the coffee, though. <3 coffee.
Overall, these were delicious and awesome. If I bake brownies from scratch again, I’ll be using this recipe. I might add some flour or guar gum to bind the brownie together better (it’s kind of crumbly), but I wouldn’t change anything else.
Day 2: They’ve been in a covered pan all night, and the top is now “sweaty” and they seem to be pretty dry. You can definitely tell it’s beans today. Very interesting.
Day 6: Don’t keep these for this many days. They developed a stench, and I had to throw them out.
 Olives, piyaz, hummus, pita bread, cucumber raita, and tabouli. Total time: Approximately 5 hours.
The 2010 February Daring Cooks Challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to present a mezze table. The required recipes were pita bread (here) and hummus.
Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid
2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
2.5 cups lukewarm water (21 ounces/591 grams)
6 cups all-purpose flour (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)
Directions:
1. In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, in the same direction to activate the gluten. Let this sponge rest for 90 minutes.
2. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Let the dough rest 10-15 minutes.
3. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 90 minutes.
4. Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).
 Pita Bread 5. Lightly flour the top of the dough and both sides of your hands. Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.
6. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 4 to 6 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn’t puff up, don’t worry. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.
Makes 16 large pitas.
Shown here with kalamata olives, Almost Turkish Piyaz, hummus, cucumber raita, and tabouli.
 Hummus Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden
Prep Time: Hummus can be made in about 15 minutes once the beans are cooked. If you’re using dried beans you need to soak them overnight and then cook them the next day which takes about 90 minutes.
1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams)
2-2.5 lemons, juiced (3 ounces/89ml/6 Tbsp)
2-3 garlic cloves, peeled and crushed (2 tsp)
a big pinch of salt
4 tablespoons tahini (sesame paste) OR use peanut butter or any other nut butter—feel free to experiment) (1.5 ounces/45 grams)
2 tsp ground sumac
Directions:
1. Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.
2. Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.
3. Add the rest of the ingredients and mix well. Adjust the seasonings to taste.
I normally like to edit the Daring Cooks recipes to make them more understandable outside the DK, but in this instance, I thought I’d keep all of the extra notations in the ingredients. Really, if you’re using dried garbanzo beans, your directions are different than if you’re using canned beans. And sometimes your canned beans are too firm and need to be boiled anyway. It’s something you’ll just have to decide each time you try to make hummus. If you’re lucky like me, you have a pressure cooker that does all the work for you, in 30 minutes or less.
 Almost Turkish Piyaz Total time: Approximately 15 minutes.
Adapted from Burcu’s Antalya Bean Salad (Antalya Usulü Piyaz) on Almost Turkish Recipes.
2 cups of cooked northern beans
1/2 onion, cut finely in half-moons
1/2 cup parsley, finely chopped
1 Tbsp crushed pepper
2 hard boiled eggs, sliced or diced
Dressing:
1/4 cup tahini
1/4 cup vinegar
1/4 cup lemon juice
2 cloves of garlic, minced
Mix together dressing ingredients, set aside.
In a small bowl, knead onion slices with 1 tsp salt. Rinse and drain.
In a medium large bowl, mix together beans and onions. Stir in dressing, coat well. Fold in parsley and eggs. Sprinkle with crushed red peppers.
Serve chilled or room temperature.
 Tabouli Total time: 35 minutes.
Adapted from Holy Land Brand’s website.
2 cups dry bulgur wheat
2 cups very hot water
1 cucumber, chopped and blotted with paper towel
1-3 small tomatoes, chopped
3 green onions, finely chopped
2 cups fresh chopped parsley
1 clove garlic, minced
Dressing:
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 tablespoon pepper, or to taste
2 teaspoons salt, or to taste
In a small bowl, mix together dressing ingredients, set aside.
Soak the wheat in the hot water until the water is absorbed, about 30 minutes. Drain any excess water, if necessary, and squeeze dry. I normally take this time to chop up all my vegetables.
Combine the salad ingredients, including wheat, in a large bowl. Gently stir dressing into the salad.
Serve chilled or at room temperature. Makes about 8 cups, 12 to 16 servings.
This made a whole lot of salad. We ate it for almost 4 days, with lots of help from friends, in pita bread with other assorted yummies. I’ll definitely be halving this recipe in the future (I don’t think quartering it will work very easily).
 Cucumber Raita Total time: 15 minutes.
Recipe adapted from The Indian Grocery Store Demystified by Linda Bladholm
1 medium cucumber, peeled and most of the seeds removed
1 teaspoon cumin seeds (.1 ounce/3 grams) OR use a small pinch of dried cumin—to taste
2 cups plain whole milk or Greek yogurt (17 ounces/473ml)
1 garlic clove, peeled and minced
fresh cilantro, chopped, a couple pinches or more to taste
cayenne pepper, just a pinch to use as a garnish (optional)
Directions:
1. Peel cucumber, de-seed, and dice. Blot off moisture with paper towels.
2. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat.
3. In a bowl, stir yogurt until it is smooth.
4. Mix in the cumin, garlic and coriander leaves.
5. Stir in the cucumber and sprinkle with cayenne. Chill before serving.
 Braised Bolognese Sauce Total time: 1.5 hours.
After doing the pork satay for the January DC Challenge, I thought I’d give this book another go. Adapted from Five-spice Lamb in 1000 Recipes by Martha Day.
1 pound ground beef
1 onion, chopped
1 cup tomatoes, chopped
1 cup beef stock
2 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp ginger root, minced
1 clove of garlic, minced
1 tsp five-spice powder
salt and pepper to taste
1 cup of chopped vegetables (optional)
1/4 cup to 1/2 cup cilantro, chopped (optional)
1 dollop of tahini paste (optional)
Preheat oven to 325.
Brown beef in a large skillet. Remove with a slotted spoon and set aside. Maintain the grease in the pan to saute onions, garlic and ginger root. Cook on medium-high heat until onions turn translucent or even golden.
Add the meat back to the pan, as well as tomatoes, stock, hoisin, soy sauce, and five-spice. Mix well. Cook for 2-3 minutes. Salt and pepper to taste.
Transfer to a casserole dish and bake, covered, for 60 minutes. If you’re using the optional vegetables, bake for 45 minutes, stir in vegetables, then bake for another 15 minutes.
Stir in cilantro and tahini just before serving.
The original recipe calls for minced lamb and lamb stock, as well as toasted sesame seeds instead of tahini.
I skipped the vegetables and served this (with a full 1/2 cup of cilantro) as a bolognese sauce on top of Elise’s Spanish rice. I think it would have tasted great on top of soba noodles… maybe next time.
 Army of Pot Stickers Total time: Plan on 2 hours your first time.
Adapted from Real Vegetarian Thai by Nancie McDermott.
3/4 c cooked mashed potatoes
3/4 c cooked mashed sweet potatoes
15-20 Ritz crackers, crumbled
2 green onions (scallions), finely chopped
1/3 c cilantro, finely chopped
1 egg
1 tsp soy sauce
1/2 tsp curry powder
1/4 tsp sugar
1/4 tsp salt
gyoza (or wonton) wrappers or dough
3-4 Tbsp vegetable oil for frying
1-2 c vegetable stock
water for fingertips
In a large bowl, mix together potatoes, cracker crumbs, onions, cilantro, egg and seasonings.
Place two teaspoons to one tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side.
Heat 1-2 Tbsp of vegetable oil in a large frying pan (preferably one with a snug-fitting lid) on medium-high heat. Arrange as many pot stickers as you can in the frying pan, and fry until bottoms are golden (2-3 minutes). Add 1/4 cup vegetable stock and cover quickly and tightly. Cook until the water has boiled itself away (about 3 minutes). Repeat for remaining pot stickers.
I served this with double soy sweet and sour sauce and white rice. (Go there to see a picture of the cooked pot stickers.)
I can fit 11-12 dumplings in my frying pan, if I’m using wonton wrappers. This exact recipe made 42 dumplings for me.
Daring Cooks can reference the pot sticker challenge from June 2009 for more information on homemade gyoza dough, details on pleating and alternative cooking instructions.
 Curried Pot Stickers with Double Soy Sweet & Sour Sauce Total time: Less than 5 minutes.
1 Tbsp sweet soy sauce
1 Tbsp soy sauce
2 Tbsp tamarind paste
2-3 Tbsp lemon juice
2-3 tsp brown sugar
1/8 tsp ground ginger
1/8 tsp garlic powder
1/8 tsp curry powder
1/8 tsp crushed red chili peppers
Mix well, warm or room temperature.
I didn’t really measure any of this, I just kind of dumped in and flavored it to taste to match the curried pot stickers.
 Pork Satay III The January 2010 DC challenge was hosted by me, and I chose a delicious Thai-inspired recipe for Pork Satay with Peanut Sauce from the book 1000 Recipes by Martha Day.
I picked this recipe for the DC challenge because it’s what I was cooking some 8 hours after offering to be the last-minute host, three days before the challenge was to be posted. The focus of this challenge is to marinade.
Total time: 40 minutes, plus marinade time.
1/2 small onion, chopped
2 garlic cloves, crushed
1 Thai dragon (bird’s eye) chili pepper
2 T ginger root, chopped (4 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 T fish sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 pound of pork (loin or shoulder cuts) (16 oz or 450g)
 Pan-fried tofu satay and broiled chicken satay Directions:
1. Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic, ginger and peppers really fine then mix it all together in a medium to large bowl.
2. Cut pork into 1 inch strips.
3. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
4. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
5. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*
6. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.
* If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.
Shown above with peanut sauce.
 TexMex Pork Satay I also did this challenge using my trusty Pork Satay II marinade on tofu, pan fried (middle picture), chicken satay marinated in raita (shown with tofu), and the experimental but oh-so-wonderful TexMex Pork Satay marinated in a Chevy’s inspired chipotle and jalapeno cream sauce.
I also did all three dipping sauces suggested in the challenge (peanut sauce, Thai pepper dip, tamarind dip, with changes), as well as using the TexMex dip and my favorite raita.
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