Pipitza and Mayocoba Bean Hummus

Pipitza. Pipicha. Chepiche. It goes by a few different names, this Oaxacan herb. A Farmer's market find.

Bubbling with enthusiasm, the farmer selling these at the market picked off a whole three-finger pinch of the wispy tarragon-like tender leaves from a fresh and dewy bunch and urged me to munch right then. Which I did. And boy was I in for a pleasant surprise! It exploded with flavor, unlike any other herb I have tried straight-up.

Of course, seeing how 'adventurous' I was, he also tore off a medium-sized papalo leaf and had me imitate a ruminating goat again.

Needless to say, I came home with a bunch of Pipitza and a bunch of Papalo and a bunch of Quelite plus a big grin on my face, along with recipe ideas the bubbling farmer had shared so eagerly.

This "hummus" recipe here was not one of them that he shared, but, this came about naturally in my kitchen as it seemed like a pita and hummus kind of day.

Mayocoba aka Peruano beans is one of my favorites for its mild flavor and meaty body which squishes to a creamy mush when pressure-cooked.

Very much like standard Chickpeas-and-Tahini hummus, this Pipitza and Peruano/MayoCoba bean hummus follows a simple recipe. As is my wont, I didn't measure accurately, resorting to add a little of this and a little of that until my taste buds nodded in approval.

Ingredients
2 to 2½ cups cooked mayocoba beans
¼ cup tahini
6 to 8 cloves of garlic
juice of one medium lemon, plus zest
2 Tablespoon pipitza leaves, plus a teaspoon chopped finely for garnish
2 Tbsp apple cider vinegar (more or less)
¼ cup olive oil
salt to taste

Blend to a coarse ( or smooth!) dip, adding more of this or less of that to suit your taste, and enjoy with pita and crudités.

Black Bean Hummus

Cinco de Mayo is always fun, especially when it is close to a weekend, extending the party.

This black bean "hummus" dip is easy to whip up if using canned black beans. I usually have a stash of pressure cooked beans in the freezer, not just black beans, but pinto, mayo coba, chickpeas, kidney beans, white beans... plus, home-made refried beans as well, so kids can make a quick burrito for themselves.

Nothing fancy here, just used black beans instead of chickpeas, and followed my usual hummus method using garlic, tahini, olive oil, lemon juice, and cilantro instead of parsley.

Pumpkin Seed Chard Pesto with Carmen Pepper and Alma Paprika

Growing up with a variety of chutneys made with fresh seasonal ingredients, where most chutneys had coconut and herbal notes, I took a great interest in Pesto when I first encountered it at a friend's place ages ago.

Since then, I've tried quite a few pesto and chutney variations that have turned out anything from out-of-this-world to eww-get-it-away-from-me.

There are but a few staple indigenous ingredients in each region that lend themselves to umpteen combinations -- some good, some not-so -- subject to individual taste preference. So, mixing it up a bit seems natural and unavoidable for variety.

Anyway, getting back to this recipe, which came about because I had an unexpected set of ingredients handy,  begging to be used, the Pumpkin Seed  Beet and Chard Greens Pesto got a boost from home garden Alma Paprika and Carmen Pepper.

The Alma paprika are plump tomato-esque ones rather than the traditional corno di toro type elongated chili variety. The tiny plant was weighed down with two of these and I was waiting patiently for them to ripen to a brilliant red. Seeing as how the plant was falling down, I decided to harvest one of them while still yellow and sporting a healthy blush.

The Carmen pepper was getting big and strong and long, so I was sure I can wait till it turns sweet and juicy red. But, before I got around to taking a picture of it on the plant, the pepper fell off the plant. 

A bunch of chard and beet greens, Alma paprika, green Carmen pepper were ready to be made into something interesting. I thought of the protein-packed Indian staple of Dal, or maybe, South Indian Masiyal, perhaps even Chard-and-Peppers gratin or Creamy soup.

And then I noticed this unassuming jar of pumpkin seeds. It is lightly toasted and salted but unhulled retaining the highly valuable insoluble fiber. 

The mood called for a simple pesto using Chard and Beet greens, Pumpkin seeds, fresh garlic, Alma paprika, and Carmen pepper. 

I didn't quite measure the condiments, just eyeballed some apple cider vinegar and lemon juice, and olive oil, plus grated Parmesan for this pesto. The pumpkin seeds brought in the coarse texture I like in pesto.

Stirred in with rotini pasta and tossed with sauteed onions and bell peppers, this was quite the simple yet satisfying meal.

Peach Chili Salsa

At the Farmers market, I've grown addicted to eating the fried Kenyan bread, Mandazi, which comes with a sharply piquant chili chutney. Of course, there is barely half a tablespoon of chutney that comes with each bread, and I wasn't going to eat several fried breads to satisfy my chili chutney craving.

After one such excursion, while the fire from the chutney was still blazing in my tongue, I decided that some equally fiery salsa was called for to enjoy the small bag of tortilla chips we had stashed away for the weekend treat. The other adult enjoys piquant foods way more than I do, and has better tolerance for chilies than me. So it was going to be a special treat to be enjoyed with a good pint of dark beer.

Now, peaches are in season. Peaches and nectarines and plums make wonderful sauces and chutneys, bringing a fruity aroma and mildly sweet flavor that complements many dishes. So, to balance the fiery chilies, I went with mildly sweet peach and nectarine to make this simple uncooked salsa.

Simply grind the ingredients, adjust flavors to taste and enjoy.

Ingredients
1 peach, chopped
1 nectarine, chopped
½ teaspoon brown sugar
3 Thai green super chilies
3 dry red Japanese chilies
1 Tbsp lime juice (more to taste)
salt to taste

Baked Chipotle Turkey Croquettes in Lettuce Wraps with Tahini Dip

Fried vegetable croquettes are a favorite once-in-a-while weekend snack. Any combination of finely chopped or grated vegetables and meat can be shaped into small 'fingers' and breaded and deep fried and presented as fancy croquettes with various dips and sauces.

Rather than deep frying, these Spicy Chipotle Turkey Zucchini Ginger croquettes are baked. And, rather than the usual bread crumbs these turkey croquettes are 'breaded' in seasoned almond meal.

The chipotle chilies in adobo sauce is a favorite flavoring for stews and beans. I wanted to use it for the turkey croquettes, but also carried it into the sauce/dip.

Ready within 20 minutes including preparation time, this dish can be a quick snack or a light meal, especially when wrapped in crisp lettuce leaf.

Ingredients
10 oz ground turkey
1 tsp Bragg™'s Liquid Aminos
½ medium zucchini, grated finely and squeezed to remove water
1 Tbsp freshly grated ginger
1 pimento cherry pepper chopped finely (optional)
2 Tbsp finely chopped chipotle in adobo sauce (less if preferred)

Almond meal: combine about 1/3rd cup of raw almonds, 2 Tbsp parsley (finely chopped fresh, or dried), 1 tsp curry powder, 1 tsp smoked paprika, and grind to crumbs for breading

Oil Mister/Sprayer/Spritzer: Table top oil spritzer is handy- not just for cutting back on oil usage but also for eliminating the use-and-throw store-bought cooking oil spray cans.

Spicy Chipotle Sesame Sauce/Dip:
1 or 2 chipotle chilies in adobo sauce
1 Tbsp sundried tomatoes packed in oil
1 Tbsp Tahini
1 Tbsp Olive oil
½ Tbsp Pomegranate Red Wine Vinegar
water as needed

Combine the ingredients and blend to a smooth dip consistency adding a little water at a time as needed.

Preparation

1. Pre-heat the oven to 425°F.
2. Have the almond meal ready for coating
3. Knead the turkey and the rest of the ingredients and shape into long thin cylinders
4. Coat with the seasoned almond meal
5. Arrange in a roasting pan and spray some cooking oil
6. Bake in 425°F oven for about 15 minutes, till internal temperature is 170°F

Wrap each croquette in a crisp piece of lettuce - I prefer Romaine, but the bland Iceberg work well for the kids. Sprinkle with finely chopped fresh flat-leaf parsley and/or cilantro. Serve with any other favorite dip or sauce or dressing.

Bean Bash: Broad Beans (Vicia faba)

Thanks to comparison to rabbit droppings, Chinese Broad Beans is not a staple in my kitchen (also, possibly due to certain health concerns). I buy them in dried form occasionally and use them in some interesting recipe and then am done... until the next time a bag of these large dry beans come home from a charged-up shopping trip when all I want to buy is things that are not on my list.

Typically, I soak them for about 24 hours (maybe more) - they swell up a bit - and then pressure cook them till done but not too mushy.

The three recipes here are inspired by flavors from different cuisines, and as always, I've adapted them to my taste.

Fresh Fava Beans (Vicia faba), being seasonal, are quite a treat when available. All three recipes here can be made with fresh Fava Beans instead of dried broad beans.


Spicy Moroccan-inspired Warm Broad Bean/Fava Bean Salad

Chinese Broad Beans cooked in a sauce with Moroccan-inspired flavors makes a delicious warm salad.

Ingredients
1/4 cup finely chopped onions
1/4 cup chopped tomatoes
1 tsp ground paprika
1 Tbsp chopped garlic
1 Tbsp Harissa or other hot chili paste
salt to taste
2 Tbsp olive oil
1 cup cooked Broad beans

1. Heat the oil in a pan, add the onions, garlic, tomatoes, paprika, chili paste and some salt, sauté till onions turn translucent
2. Stir in the cooked broad beans or fava beans and continue to sauté till flavors meld
3. Garnish as preferred and serve warm

Foul Mudammes-inspired Broad Bean Spread/Dip

Much like the more popular hummus, this dip is not quite the authentic Egyptian staple.

Ingredients
1 Tbsp Tahini
1 Tbsp Almond and Flax Butter (optional - I have it handy as Trader Joe™'s Almond Butter)
1 Tbsp Sambal Oelek (or other hot sauce)
4 Tbsp lemon juice (adjust to taste)
1/3 cup cooked Fava beans or Broad beans
1/2 tsp cumin powder
4 Tbsp olive oil
water as needed
salt to taste

Combine the ingredients and blend to a fine paste; add water to adjust dip consistency.

I like it fairly thick, like hummus, and enjoy scooping it up with corn and vegetable flax seed chips.


Scafata-inspired Stew

A combination of chunky vegetables, spinach, and Broad beans are simmered together in spicy sauce to make this wholesome stew.

Ingredients
Chunky vegetables - fresh or frozen - baby potatoes, pearl onions, carrots, celery
1 cup cooked spinach
1 cup cooked Fava or Broad beans
1 tomato diced
1 Tbsp garlic
chopped fresh (or dried) herbs - parsley, oregano, thyme, rosemary, marjoram
1 tsp ground paprika
1 tsp Madras curry powder
1 tsp coriander powder
1 tsp brown sugar
1 tsp cayenne pepper powder
4 cups vegetable stock
1 Tbsp olive oil
salt to taste

Heat the olive oil, add the onions, tomatoes, garlic, saute a bit; then add the rest of the ingredients, cover and simmer over medium low heat

Strawberry Mango Salsa Fresca

Since we recently picked a bunch of strawberries, I've been incorporating strawberries wherever it might prove delicious... and this strawberry mango salsa is one such.

Nothing very fancy or drastically different from my mango salsa, just added strawberries, and made a few adjustments that turned out tasty.

Ingredients
½ large cucumber, cored, diced
¼ medium red onion, diced
12 strawberries (or as many/little as you prefer)
1 ripe firm red tomato
½ ripe firm mango
3-5 pickled jalapeño, rings (seeded if preferred)
chopped cilantro, spring onions, chives for garnish

Dressing:
1-2 Tbsp lime juice
½ tsp brown sugar or agave nectar
salt to taste
1 tsp olive oil
½ Tbsp cayenne pepper (adjust to taste)
a pinch coriander powder (optional)

Preparation

1. Combine the dressing ingredients, stir well, toss in the cucumber and red onions and allow them to sit while getting the other ingredients ready
2. Dice the strawberries, mango, tomato and jalapeño; throw them in with the cucumber-onion marinating in the dressing
3. Adjust flavors to taste, garnish with freshly chopped chives, spring onions and cilantro and serve with favorite chips

Spinach Artichoke Dip

This spinach artichoke dip is another of our quick fixes for snacks on weekend afternoons and since it is such a simple recipe I guess I didn't get around to posting it so far... and, it is versatile enough to be adjusted to taste - add as much or as little cheese, more chilies if needed. And, most of the ingredients are out of a box - simply blend together, bake in the oven for a bit and serve sizzling hot.

I like to have it with rustic* tortilla chips or pita chips. But, any ready-made tortilla chips would be fine too...
*rustic, in my case, simply means I tore up some slightly old (high-fiber, low-carb) tortillas or pita pockets, sprayed them with some cooking spray and toasted them in the toaster oven till crisp :)

Ingredients
½ block silken tofu
1 cup chopped frozen spinach, cooked per package and drained
3-4 pickled jalapeno rings
½ cup artichoke hearts
½ cup grated mozzarella and colby jack cheese
salt to taste
chopped spring onions and cilantro for garnish (optional)

Preparation
Simply blend all but the cheese, stir the cheese in (reserve some for topping), bake in a 400°F oven for about 8-10 minutes till cheese bubbles. Stir well before serving.

Piping hot dip from the oven on a cold wet afternoon with freshly crisped tortilla or pita chips, and some cardamom chai... mmmm... simple pleasures...

Baba Ghanouj

I was going through my old photos again. I had skipped posting this one as it didn't capture the mouthwatering quality of the dish - it just looks like a dirty blob of goo in the photo... however, I decided to note down the recipe here while the taste of this dish, when I made it last, is still lingering in my memory...

We make this quite often at home, almost as often as my chutneys or salsas, so much so that D has gotten quite good at it that he whips it up usually without any constructive input/interference from me :)

While large fleshy eggplant is commonly used for this dish (and readily available in markets here), I found that Ichiban and Calliopes from my garden had a certain bold eggplant flavor that I liked.

Serve with pita chips or even simple rotis or dosai.

Ingredients
1-2 globe or black beauty or other large, soft fleshy eggplant
3-4 Tbsp tahini (sesame paste)
2-3 Tbsp olive oil
3-4 Tbsp lemon juice
2-3 cloves of garlic, minced or put through a garlic press
1 tsp Hickory Smoke Flavoring liquid ^*
salt to taste

^* D uses this a lot in his cooking, so, we have it handy at home, and we love the smoky flavor... but this is definitely an optional ingredient

other optional items: cayenne pepper, paprika, toasted sesame seeds, cilantro (to taste)

Preparation

1. Slice the eggplant with the skin on, spray or brush some oil and either roast in a 375°F oven till tender, or, what I like to do is to char them a bit over open flame of my gas stove
2. allow to cool a bit; remove skin if you don't care for it - I like it, so, I leave it on
3. combine the eggplant with rest of the ingredients, a little at a time, in a blender/food processor, and pulse to desired dip texture/consistency; i like it a bit coarse, not smooth and silky
4. taste and adjust flavors;garnish with paprika, or cayenne pepper powder and sesame seeds