Lima Bean & Dill Purée

This Turkish dish is supposed to be made with fava beans.  I tried, I really did.  No dried, no fresh, no frozen.  I was not about to go shopping in Little Persia during Ramadan.  And then the whole Iran thing happened and streets are closed for demonstrations anyway.  So, dried lima beans was my solution.

As a result, I'm making a couple of changes.  The main one is that fava beans apparently cook way faster than limas.  The other change is that my limas did not seem capable of thickening.  I could have made it like a lima version of vichyssoise, and may do that at a later date, but that wasn't what I was going for.  Cornstarch to the rescue.  The rest of the recipe is very similar to the one on Aegean Delight.

The result was what I was expecting.  This is a high protein, high fiber appetizer.  It's light, mildly flavored, and not difficult to make.  Just time consuming.

1 C dry lima beans
*1 small onion, chopped
*2 garlic cloves, minced
*1 Tb lemon juice
1/4 tsp lemon zest
1/4 tsp white pepper
1/2 tsp salt
2 Tb cornstarch
olive oil for the pan
*Fresh dill or dill weed to taste

1.  The night before, soak the beans in 4 cups of water.

2.  Sometime in the morning, drain the beans.  For a very smooth purée, remove the skins.  They should slip right off.  It doesn't have to be tedious; zone out and enjoy the five minutes.  I did it before draining, so I could see the skins when they floated to the surface.

3.  Return the peeled beans to the pot.  Add 1-1/2 C water, the chopped onion, garlic, lemon juice and zest, pepper, and salt.

4.  Bring mixture to a low boil over medium heat.  Boil for 5 minutes, then lower the heat and simmer, covered, until the beans turn to mush.  This could take 1-1/2 to 2 hours.  Remove from heat and let rest 10 minutes.

5.  Stir 1 Tb water together with the cornstarch to make a slurry.  Set aside.  Oil whatever pan you're using to chill the paste.  I did four ramekins.  You could make this in an 8x8 if you're planning to serve slices.  Mine was in use at the time.

 

6.  Pour purée back into saucepan.  If desired, stir in 1/2 tsp of dill now.  Add cornstarch slurry and stir to combine, then turn on the heat again.  Bring mixture to a boil, stirring constantly, and cook until thickened, about two minutes.

7.  Pour into prepared pan or ramekins.  Chill at least 4 hours.

8.  When ready to serve, either slice and plate or turn out onto a serving platter.  Can also be served in individual cups.  Garnish with fresh dill and more olive oil.

Difficulty rating  π

Charred Cabbage with Tahini Dressing

I made a lot of dishes for Purim, but most of them were as easy as this one.  This was the last, and went in while baking the stuffed onions.  It's technically a cooked salad.  If you want to serve it as a proper vegetable side, I would double this and give everyone a quarter cabbage.  Or just buy a bigger one.

I forget where I first saw this idea, probably Rainbow Plant Life.  I couldn't find it again, so the dressing and seasonings are my own.  In a highly seasoned meal, this was a nice, mellow flavor.

1/2 small (1 lb) cabbage
2 Tb olive oil
celery salt, pepper, and paprika to taste
*2 Tb tahini
*2 Tb lemon juice
1/2 tsp garlic powder
2 Tb hot water
pinch of salt

1.  Remove the outer leaves of the cabbage, cut it in half through the core, and store the other half for another use within a few days.

2.  Preheat oven to 375º and line a baking sheet with parchment paper.  Cut the cabbage in half again through the core, and once more to get 1/8 wedges.

3.  Lay the wedges on their sides on the baking sheet.  Drizzle with some oil, then sprinkle with salt, pepper, and paprika.  Rub it in, flip the wedges, and repeat on the other side.

4.  Roast 20 minutes, flip, and roast again until the surface of the cabbage is browned and a fork easily pierces the core.

5.  While the cabbage is roasting, whisk together the tahini, lemon juice, garlic powder, salt, and hot water until smooth.  Drizzle in a bit of olive oil if desired.

6.  To serve, carefully transfer the wedges to a serving plate so they don't fall apart.  Drizzle with the tahini dressing, then serve any remaining on the side.  Best served hot or warm.

Difficulty rating  π

Dried-Fig Pastry Filling

One of the pantry items I'm trying to use up is a bag of dried figs that aren't as good as the brand I usually buy.  Probably why they were half price.  I've never made hamantaschen with fig filling before.  Sounded like something I would enjoy.

The recipes I researched all looked a lot like the one I used for the fig cookie bars, so I fussed with a double batch of that.  It killed off half the bag of figs in a few minutes.

It's going to look like there isn't enough sugar in this for a jam.  Figs are excessively sweet, especially dried ones.  The orange juice and nutmeg are in here to cut that sweetness a bit and bring a floral touch.  You can't taste the nutmeg.  If you can, you overdid it.

Quick note that this is not a canning recipe.  There isn't enough acid and it is far too dense.  You can freeze it for longer storage.

*8 oz dried figs
1/2 C water, more if figs are especially dry
*1 Tb honey
*2 Tb orange juice
dash nutmeg

1.  Remove any stems from the figs and chop into small pieces.  Place in a saucepan with  water, honey, orange juice, and nutmeg.

2.  Bring to a boil, then lower the heat to a simmer.  Cook until the water is absorbed, about 20 minutes.

3.  Purée the mixture, either in a good blender or food processor.  If desired, add more water for a thinner texture.

4.  Use immediately, or store in the refrigerator for up to a week.  Freeze for longer storage.

Difficulty rating  π

Sumac Onions

Pickles of all sorts play a large role in Mediterranean and Middle Eastern menus.  These onions sounded like a very easy condiment to add to my repertoire.

Sumac is easier to find than I expected.  The first time I used it, I expected to have to go to an ethnic grocery store.  It's cheaper there, but Sprouts has it in their bulk spices.  For how little I use, that's sufficient.  It makes its way into a dish three or four times a year.

This is very simple.   Make a quick dressing, slice up an onion, toss it in the dressing.  Refrigerate a few hours for flavors to meld, and you're good to go.  I bet this tastes great on burgers.  It could get tossed into pasta salads.  I had it as a palate cleanser, which is really what pickles are for.  I added balsamic to some of the leftovers so they would last longer in the fridge, and that version may make its way onto the Seder table.

1 red onion
*2 tsp ground sumac
*1 Tb lemon juice
1 Tb olive oil
*about 1/4 C chopped parsley
1/4 tsp salt

1.  In a bowl, whisk together the sumac, lemon juice, olive oil, salt, and parsley.

2.  Peel and thinly slice the onion.  A mandoline is great for this, but I just did it by hand.

3.  Toss the sliced onion in the dressing.  Refrigerate in a non-reactive container until ready to use.  I recommend metal or glass.  Onion tends to stink up plastic.  Serve chilled or room temperature.

Difficulty rating  π

Ramadan Pidesi

Purim is during Ramadan this year and I'm having a Turkish theme, so I decided to give this bread a try.  It isn't vegan, but neither am I.  I just do a vegan Purim (aside from the hamantaschen) as a way to honor Esther's choices.  Some traditions encourage you to eat meat on the holiday.  It's a variable observance.

These fall somewhere between naan and focaccia.  It's a no-knead bread that can be used as a side or sliced open for sandwiches.  It can be made large, about 10" across, or individual size.  I'm making a half batch into four single servings that are kind of on the small side.  I hate dividing an egg in half.

I'm not a huge fan of the flavor of no-knead bread, but this one has a shorter fermentation time than the kind that has to rest overnight.  After reading several, I settled on Unicorns in the Kitchen's recipe, with some adaptations in ingredients and technique from other versions.  The only big deviation I've made is that I'm out of sesame seeds and have never bought nigella seeds.  Substituted poppy, which is very much not authentic.

1/4 C 100ºF milk
1/4 C 100ºF water
1 Tb olive oil
1/2 tsp sugar
1/4 tsp salt
1 tsp yeast
1 egg, beaten
1-1/2 C bread flour, plus more as needed
1 Tb plain yogurt
1 tsp water
sesame and/or nigella seeds for decorating

1.  Stir together milk, water, oil, sugar, and yeast.  Allow to rest until foamy, about 5 minutes.  Reserve 1 Tb of beaten egg for the egg wash and add the rest to the wet mixture.

2.  Stir together flour and salt.  Add wet mixture and stir together into a shaggy dough, about 3-4 minutes.  It's going to be more like a thick batter than bread dough.  Cover and set in a warm place to rise until doubled, about 45 minutes.

3.  Wet hands and pull at the edges of the dough.  Fold into the middle.  Pull and fold 8-12 times to build a little gluten structure.  If it is still a puddle, add a couple of tablespoons of flour and pull-and-fold again.  Divide into 4 pieces by weight, round into balls, and let rest on a floured surface for 20 minutes.

4.  Prepare a baking sheet with parchment paper or by scattering cornmeal on it.  Or both.  Pat down each dough ball into a circle 1/2" thick and set on the baking sheet.  Mix together remaining egg, yogurt, and water into a thick glaze.

5.  Dip your fingers into the glaze.  To make the classic design, press down with the fingertips to make a rim around the edges.  Then make lines across the surface to indent the diamond pattern.  The egg wash should be all over the pides.

6.  Sprinkle the breads with seeds and allow to rest and rise while you preheat the oven to 425º.  Bake 15-18 minutes.  Start checking after 12, since every oven is different.  After ten, I set my timer for another 8, and they came out too dark.  My oven is probably best for 15.  They should be golden and puffed, with the indented pattern visible.  They will be soft and pliable.

7.  Allow to cool on a rack.  Serve room temperature or slightly warm.

Difficulty rating  :-0

Purim 2026

I don't usually make such an elaborate spread for Purim.  Ok, yes I do, but it doesn't always get its own post.  We're still on the Festive Cooking chapter, so I'm going for it.

I've been watching a lot of Turkish cooking channels.  Because it's Ramadan, some of those are showcasing iftar spreads of ten or more dishes for that person's turn to host.  I had to keep reminding myself I was cooking for one person.  Yes, leftovers for three more days, but only four meals total.  I narrowed it down to a reasonable amount of food and calories.  Really, each dish is appetizer-sized and meant to be enjoyed as part of a larger meal.  Once I get to the actual posts I will put in those notes.

What really surprised me was how little this cost.  Because I based it on items on hand and kept it close to vegan, it was a whopping $3 for a small cabbage and a couple of onions.  If you costed out everything, it was probably $20.  That's still a very good deal for such an elaborate production.

Ramadan Pidesi

Farro-Stuffed Onions

Lima Bean Purée

Charred Cabbage with Tahini Dressing

Sumac Onions

Hamantaschen with Fig Filling

These recipes are not being posted in order.  I'm doing hard (the bread), all the easy ones, and then the multi-part stuffed onions.  I'll try to remember to link all of them once they're posted.  And yes, I have noticed that there are a lot of onions in this meal.  Not seeing a problem with that.

All my good intentions to start Passover cleaning fell victim to life stuff.  I've done two of the tasks, meaning I'm three weeks behind and will have to clean on work days.  I am not skipping renting a carpet cleaner again this year.  I can rest the day after Seder.

Mishloach Manot

I'm trying to follow more Jewish traditions that we didn't embrace when I was growing up.  It was an excessively Reform childhood.  I've learned far more about the religion as an adult than I did in Sunday School, because it wasn't reinforced at home.  Same Temple, but I'm getting a different experience from it by guiding my own involvement.

One of these traditions is mishloach manot, gift baskets given on Purim.  I made one in Sunday School decades ago, but didn't fully understand the concept.  I remember it feeling unfair that I'd spent a day putting one together and then had to give it to someone.

I received one from the Temple this year that was a branded tote bag holding stickers, a coloring book and crayons, sour patch gummies, hamantaschen, and some fliers for upcoming events.  Not showing it because the temple's name is all over everything.  Just giving you an idea of things that can go in one.

You're supposed to include two items of food and possibly a drink.  Other items can include pretty much anything, like the Temple's toys.  It can have any theme, or no theme at all.

Before I knew they were handing out those, I had already come up with what I wanted to do.  It's afternoon tea themed, of course.  I picked up some springtime mugs at Dollar Tree.  Each one got two tea bags, a stevia packet, a mini spoon, napkins, one piece of fudge, and two hamantaschen.  I secured it with wrapping tissue and a ribbon.

Maybe I'll make more next year, now that I've started a tradition.  It was fairly low stress and stuff I make or have on hand anyway.  Making the effort was the important part.

Hummus and Shaved Steak on Naan

I liked the shaved steak that I cooked up for the Philly Cheesesteak strudel, then went looking for something else to do with it.  This wasn't something I found, but other spice combinations inspired it.  Namely, I made a fantastic pot of canned pinto beans with spices that I wished I had blogged.  I was just throwing something in with them for a nothing meal, but they were delicious.  Next time.  This is a slightly more Mediterranean-themed spice mix in an attempt to recreate that effect.

Now, I did this the hard way.  I made a lovely stack of naan and a small batch of Lebanese-style creamy hummus when I saw the prices for these items at the market.  The average person will buy them and just cook the beef.  That's what I'm going to assume here for the purpose of this recipe.

It did get a little messy to eat.  Making a pita sandwich out of it may have worked better.  The second day, I cut the naan in quarters first and ate it like pizza.  Still needed a fork for whatever fell off, but slightly less of an ordeal.

4 individual-sized naan
about 3/4 cup hummus
*14 oz shaved steak or one pound 80/20 ground beef
1 Tb olive oil
1/4 tsp each salt, garlic powder, onion powder, ground mustard, pepper, turmeric, and allspice
1/2 tsp each paprika and cumin
1 Tb dried parsley or 1/4 C fresh

1.  Mix all of the dry spices, including the salt, into a spice mix.  Drizzle the oil in a medium skillet and sprinkle with half of the spices.  Warm on medium heat until fragrant.

2.  Add the meat, then top with remaining spice mix.  Cook until fully browned, turning and breaking it up frequently.  This will take about ten minutes.

3.  While the meat is cooking, prepare the bases.  If desired, warm the naan.  Spread each with a generous amount of hummus, 2-3 tablespoons.

4.  Once the meat is fully cooked, work in the parsley for a minute or so.  Top the breads with the hot meat mixture and serve.

Difficulty level  π

Pantry Challenge 2-Month Update

It's the end of Month 2 of the Pantry Challenge, my brave attempt to tidy up the inventory before Passover sorting.  Here's a progress report on the state of my pantry and freezer.

I will be able to get everything in the kitchen freezer before Passover.  I could probably do it now.  It was a huge concern.  By making a sincere effort to base meals around freezer items, I was able to reduce the inventory significantly.  Sticking to my grocery list also helped.  Plus, I decided not to make more challah or wheat bread when I finished the last loaf.  I'm having other baked products with breakfast, like finishing a box of pancake mix and the sweet potato cornbread.  Trying very hard not to bake more than I can finish in a week.  It will make the schlissel that much more special after the holiday.

Now that that goal is accomplished, March's focus will be the dry pantry.  Mainly, I'm still working through the cookies and other dessert ingredients from December.  This whole low-sugar diet makes a box of cookies last way longer than it ought to.  I'm not buying Girl Scout cookies, and I really wanted to try the new ones.  And this is with having some kind of dessert every day.  I eat dinner too early not to have something before bed.  I'm also opening a can of soup a week, after stocking up during a nasty cold that refused to test positive for Covid.  After two months I can see the change, but it still looks overstuffed in photos.  The goal is easy sorting at the end of the month.

All this working down of the inventory does not mean I'm not preserving or restocking for long term.  I canned meat and beans one week, then restocked the dry beans.  I've already bought the lamb roast for Seder.  (It's at the bottom of the chest freezer.)  The rest has been dehydrating herbs and kale.  I put dried kale in my morning omelet almost every day.  Before the recent storms, I harvested a bucket of it, in case they died, and got over a quart of dried leaves.  And that's with tossing a significant amount due to aphids.

While I did spend more during February than I did in January, it was still below my $150-200 average.  I made smarter choices.  I shopped my pantry and freezer first.  And I have stopped being loyal to one grocery store.  Since I started shopping around the past year or so, I've learned which stores have the best deals on the products I enjoy.  Ralphs (Kroger) has better meat prices, but doesn't carry the yogurt I like.  Pavilions has the yogurt and a very good price on liquid eggs.  Trader Joe's has the cheapest kalamata olives and eggplant.  Smart & Final has club store per-unit prices on smaller quantities.  And Sprouts has bulk bins for better unit prices on expensive dry items.  I'm more strategic with my grocery list and plan around which store carries the key ingredient on it.  While prices in general have risen, the bottom-line amount I'm spending has gone down.  I'm doing something right.

Millet Couscous with Vegetables and Pomegranate BBQ Sauce

I had a cup of millet left.  Searching "Senegal millet recipes" mostly came up with desserts.  Somewhere in the more Americanized results was using it as a substitute for couscous.

The vegetables for this are nothing special, other than they go well with the sauce.  I could have added beans, fish, or chicken for more protein.  I've been overworked lately, and taking the time to roast vegetables after a shift was pushing it.

I'm basing my sauce on this one from Allrecipes, with a few small changes based on the comments.  It's pretty much what I would have done anyway.  If you want to make the sauce vegan, substitute date or agave syrup.  As the original post says more than once, this is a sugar-heavy sauce/marinade that will scorch at high heat.  Use parchment or foil if you put it in the oven, and watch for smoke.  I only used it as a sauce, and even drizzled it after microwaving leftovers.

*1 C dry millet
1 lb red potatoes
1/2 lb carrots
1 red onion
12 oz Brussels sprouts (frozen & thawed ok)
olive oil
salt, pepper, and paprika
*1 Tb soy sauce
*2 Tb ketchup
*2 Tb pomegranate molasses
*2 Tb honey
*1 tsp smooth mustard
*1 clove garlic, minced

1.  Prepare millet according to package instructions.  Add enough water to cook thoroughly, but retain the grains, about 1-1/2 C.  Fluff and set aside.

2.  Preheat oven to 375º and line a baking sheet with parchment paper.  I used the sheet pan dividers.  Peel carrots and onion.  Pare ends from sprouts if necessary.  Cut vegetables into bite-sized pieces and slice onion.  Toss in about 1-2 Tb olive oil and spread in a single layer on sheet.  Sprinkle with salt, pepper, and paprika.  Roast until potatoes are easily pierced with a fork, about 30 minutes.

3.  While the millet is steaming and the veggies are roasting, mix the sauce.  Whisk together soy, ketchup, pomegranate molasses, honey, mustard, and garlic.  Add in 1/4 tsp each of pepper and paprika.  Taste and adjust seasonings.

4.  Once millet and veggies are done, plate and drizzle with sauce.  Serve hot.

Difficulty rating  :)