For the molé, first we softened the chiles (arbol and black) on a hot skillets, and then soaked them in hot water. After soaking, we pureed them in a food processor with chocolate:

The puree is poured back in to a hot, smoking, oiled skillet. Cooked chicken pieces are folded in, the entire thing is heated and served.

I got to cheat a bit with the tamales: they brought along pre-made masa and pre-cooked beef filling:

Instead of spooning the dough into corn husks, they had me use a tortilla press:

I’d carefully lay the flattened disk of masa onto a corn husk and fill with the shredded brisket, some cheese, and a few hot pickled peppers.

Finally, the whole bundle was tied up with thin strips of corn husk:

Nestle them into a big steam pot, cover with plastic, and steam them for 90 minutes or so, and you get hot tamales. And the pot is mine now, too! Making tamales is definitely a process, and I guess traditionally they’re made in parties.

What a great present!

 

It’s traditional to eat fried food for Chanukah (the Chanukah miracle: one day’s worth of oil that burned for eight days) and it’s become my job to make donuts. Last year’s sourdough buttermilk ones weren’t appreciated so this year all they got were plain.

Whisk together:

• 3 cups flour
• 1 cup sugar
• 2 teaspoons active dry yeast
• 1/4 teaspoon nutmeg
• 1 teaspoon salt

Mix together:

• 1 large egg
• 1 cup milk (I used soy milk, heh)
• 1 teaspoon vanilla
• 2 tablespoons melted butter

Stir together wet and dry ingredients. Knead for 5-10 minutes until dough is soft and smooth (since it’s really wet and sticky, a stand mixer works great). Let it rise in a an oiled or buttered bowl in the fridge overnight (at least 12 hours). Scoop out tablespoon-sized lumps and roll them into balls between your hands. (You’ll want to keep your hands well oiled – Pam worked well for me.)

Spread the balls on a papered cookie sheet and let sit for 60-90 minutes. Deep fry in 375-degree oil for a few minutes until golden. Remove, drain and cool briefly, and roll in sugar. Serve hot.

Yield: 50 donuts

 
(donut closeups and small, sugar-powered children)

1. Place the tea bag in the office mug. Fill to about 3/4 of an inch from the top with hot water.
2. Cook in the microwave, on high, for about a minute
3. Remove tea bag and drink

I get a cup of tea with good flavor and not too bitter. And it sure beats drinking office coffee!

Chick-pea Burgers

2 tsp vegetable oil
3 green onions (including tops) chopped
2 cloves garlic, minced
1 tsp each dried oregano and chili powder
1 cup diced sweet red or green pepper and/or ½ cup chopped pickled hot peppers
Half tomato, chopped
1 can (19 oz) chick-peas drained and rinsed
1/3 cup dry bread crumbs
2 tbsp cilantro or parsley, chopped

1. In nonstick skillet, heat 1 tsp of oil over medium heat and cook onions, garlic, oregano and chili powder, stirring, for 2 minutes. Add red pepper and tomato. Cook, stirring for about 3 minutes or until pepper is tender and liquid is evaporated.
2. In food processor, mix pepper mixture with chick-peas; transfer to bowl. Stir in bread crumbs, parsley, and salt and pepper to taste until well combined. Pressing firmly, shape into 4 burgers.
3. In nonstick skillet, heat remaining oil over medium heat and cook burgers for 4 minutes on each side or until heated through.

Serves 4

You can make this ahead through to step 2 and refrigerate for up to 3 days or freeze for up to 1 month.
From New Light Cooking

From Treehugger: Chick Pea Burgers: Recipe of the Week

Red Lentil and Sweet Potato Curry with Warm Pita Bread

2 tbsp vegetable oil
1 medium onion, chopped
Coarse sea salt or kosher salt
1 medium sweet potato, peeled and cut into 1 inch chunks
1 (1 inch) piece fresh ginger, peeled and chopped
1 large or 2 small garlic cloves, chopped
1 tbsp curry powder
1 bay leaf
1 ½ cups red lentils
Pita bread

1. Preheat the oven to 300 degrees F. In a saucepan or kettle, bring 3 ½ cups of water to a boil.
2. In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and sauté, stirring occasionally, until the onion softens, and 3 to 4 minutes.
3. Add the sweet potato, ginger, garlic, curry powder and bay leaf and sauté until fragrant, about 1 minute. Pour in the boiling water and stir in the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Season with salt.
4. While the potatoes and lentils are cooking, wrap a stack of pita breads in a slightly damp cotton towel, and place in oven for 10 to 15 minutes.

Serves 4

Fresh Food Fast by Peter Berley ::Amazon

From Treehugger: Red Lentil and Sweet Potato Curry: Recipe of the Week

Warm White Bean Salad with Sun-Dried Tomatoes and Smoked Mozzarella

½ cup firmly packed sun dried tomatoes
½ cup extra-virgin olive oil
1 cup diced red onion (about 1 medium)
½ tsp coarse sea salt or kosher salt
1 cup thinly sliced peeled carrots (about 2 medium)
1 cup thinly sliced celery stalks (about 2 medium)
2 garlic cloves, minced
2 tbsp finely chopped rosemary
½ tsp crushed red pepper flakes
1 (15 ounce) can white beans, drained
¼ cup red wine vinegar
½ pound smoked mozzarella, diced
4 cups arugula leaves, for serving
2 tbsp finely chopped fresh flat leaf parsley for garnish.

1. In a large sauté pan over high heat, combine the oil, onion and salt and sauté for 2 minutes. Add the carrots, celery, garlic, rosemary and red pepper flakes and sauté for 1 more minute. Add ¼ cup of water and cover the pan. Cook over high heat until the vegetables are just crisp-tender, about 2 minutes
2. Uncover the pan and turn off the heat. Stir in the beans, tomatoes, mozzarella and vinegar and season with salt to taste.
3. Toss the beans with the arugula and serve garnished with chopped parsley.

Serves 4

Fresh Food Fast by Peter Berley

From Treehugger: Recipe of the Week: White Bean Salad

Roasted Asparagus with Poached Egg & Parmesan

1 Tbsp. olive oil
20 asparagus spears, trimmed (or tough ends snapped off)
2 Tbsp. breadcrumbs
1 tablespoon salt
1 teaspoon unflavored vinegar
4 large very fresh eggs (duck eggs would be nice here too)
1 2-ounce piece Parmesan cheese, shaved into thin strips

(optional: 4 strips thinly sliced prosciutto)

Preheat oven to 400° F. Toss asparagus with oil in small roasting dish then nestle together in dish. Season with salt and pepper. Roast until tender, about 10-12 minutes. Sprinkle bread crumbs over; roast until another 5 minutes. Divide among 4 plates. Cover to keep warm.

Meanwhile, bring 2 quarts of water to a boil with vinegar and salt. Lower the flame until to a gentle simmer. With a spoon, stir water in a circular motion to form a whirlpool in the center. Crack an egg into a cup. Lift the cup with one hand while you are stirring with your other hand, and as you stop stirring, ease the egg into the very center of the whirlpool. Repeat for the second egg.

Cook 3 1/2 to 4 minutes then remove with a slotted spoon and gently transfer 1 egg to atop asparagus on each plate.

Arrange several shavings of parmesan and optional strips of prosciutto over each serving, season with salt and pepper, and serve.

From Kitchen: Apartment Therapy

Pasta With Greens and Feta

6 Tbsp. olive oil (or less)
4 cups chopped onion
8 cups packed chopped bitter greens (e.g., swiss chard, or swiss chard plus other greens like spinach or escarole)
3/4 to 1 lb penne or other short substantial pasta
1/2 to 3/4 lb crumbled feta cheese
salt and pepper

Cook onions about 10 minutes over medium heat. Start pasta water.

Add chopped greens to pan and cook 10-15 minutes.

Cook pasta al dente.

Just as pasta is close to done, add feta to greens mixture (over low heat).

Add pasta to greens mixture, mixture thoroughly while heating for a few minutes.

Salt and pepper to taste.

From Kitchen: Apartment Therapy

This recipe demonstrates the classic quick bread proportions: 1 cup sugar, 1/2 cup butter, 2 eggs, 2 cups flour, teaspoon baking powder, 1/2 teaspoon baking soda, 2 cups “fillings”. I modified it to avoid saturated or trans fats and to provide some fiber, but really any combination of ingredients works. You could try brown sugar, different fruits or vegetables…

1 cup sugar
6 1/2 tablespoons oil (100 ml)
2 large eggs
2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 to 1 teaspoon assorted ground spices (cinnamon, nutmeg, cayenne, etc.)
1 cup mashed ripe banana
1 cup grated carrots

Beat together sugar, oil and eggs. In a separate bowl, sift together flour, salt, baking powder, and baking soda, and spices. Gently add dry ingredients to sugar and oil. Fold in banana and carrot. Pour into greased pan. Bake at 350 for 30 minutes to an hour, depending on shape of pan (shorter for square and flat, longer for loaf pan).

Time: 2 hours 45 minutes

3 pounds antelope or venison stew meat, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium onions, chopped
2 poblano chilies, chopped
6 cloves garlic, minced
1 small sugar pumpkin or 1 medium butternut squash, peeled and cubed
(about 3 cups)
3 tablespoons (or to taste) New Mexico chili powder or ancho chili powder
1 tablespoon plus 1 teaspoon dried Mexican oregano
2 bay leaves (preferably fresh)
1 cinnamon stick
1 12-ounce bottle amber beer (such as Shiner Bock, Bohemia or Dos Equis Amber)
4 cups chicken stock or canned broth, or more as needed
2 15.5-ounce cans of white hominy, drained
Lime wedges, for garnish.

Season meat generously with salt and pepper, and set aside for 30 minutes. In large heavy-bottomed pot or Dutch oven over medium-high heat, heat oil until very hot but not smoking. Add meat in batches (do not overcrowd pan) and sear until well browned on all sides. Using slotted spoon, transfer to bowl.

Add onions and chilies to pan, and reduce heat to medium. Sauté until softened, about 5 minutes. Add garlic and sauté another 2 minutes. Add pumpkin, chili powder, oregano, bay leaves and cinnamon stick. Sauté until spices thicken into paste and coat vegetables, about 2 minutes. Add beer and stir well, scraping bottom of pan.

Return meat to pan, and add 4 cups chicken stock and hominy. Bring to a boil. Reduce heat to low and simmer, partly covered, until meat is tender, 2 to 2½ hours. Add more stock or water, if necessary, to prevent stew from becoming too thick.

To serve, discard bay leaves and adjust salt to taste. Serve hot, garnished with wedges of lime.

Yield: 6 to 8 servings.