recipes I've used: recipes I haven't used

Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
Preheat oven to 500 degrees F (260 degrees C).
Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.

Post-mortem: finally made this! It was too salty--I used a scant 1.5 tsp of the sea salt (seemed to be large-flake) we had. I'd do 3/4 tsp next time. Also - it was easy to let the batter splash up the sides of the pan,which then burned a bit, so I will avoid that next time. Overall I was surprised that it didn't stick to the pan more, or damage/burn onto my old, not super clean cast-iron skillet. I was tempted to take it out early but I'm glad I left it in for a full 27ish minutes.

Red Lentil Thai Chili

I want to make this soon: http://www.theppk.com/2010/12/red-lentil-thai-chili/

Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can lowfat coconut milk
28 oz can diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional)
Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.
Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.
Taste for salt and seasoning, top with cilantro and lime and serve!

Recipes I Haven't Used (yet): Crushed Chickpea Soup

Want to make this: http://www.sfgate.com/recipes/weeknightdish/article/December-dinners-that-will-get-a-warm-reception-5083283.php

From the link:

Crushed Chickpea Soup

Serves 6
To make this a vegetarian dish, substitute vegetable broth for the chicken broth.

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
3/4 teaspoon cumin
3/4 teaspoon smoked paprika
-- Pinch cinnamon
1 teaspoon grated lemon zest
-- Kosher salt and ground black pepper, to taste
3 cans (about 14.5 ounces) chickpeas, 2 drained and 1 with bean liquid
4 cups low-sodium chicken broth or stock (for stock, see recipe elsewhere in this section)
1 can (about 14.5 ounces) diced tomatoes, drained
2 tablespoons minced parsley + more for garnish
-- Lemon juice to taste, if desired
-- Greek yogurt and pita chips, for serving

Instructions: Warm the olive oil in a large pot over medium heat. Add the onions and garlic; cook, stirring often, until the onions soften, about 4-5 minutes. Stir in the cumin, paprika, cinnamon and lemon zest, and season with plenty of salt and pepper. Cook and stir for about 2 minutes to blend the spices.
Add the chickpeas and liquid from 1 can and the chicken broth; bring to a simmer and cook about 20 minutes. Stir in the tomatoes, and cook for 5 minutes more.
Using a potato masher, lightly crush the chickpeas in the pot. Stir in the parsley, and season to taste with salt, pepper and lemon juice, if needed.
Garnish with parsley, and serve topped with yogurt and accompanied by pita chips.
Per serving: 338 calories, 16 g protein, 49 g carbohydrates, 10 g fat (1 g saturated), 3 mg cholesterol, 304 mg sodium, 14 g fiber.

Dal Makhani / Madras Lentils

I want to try my hand at Dal Makhani--I really like Trader Joe's Madras Lentils which seem to be a version of it. I have no idea if the TJ's stuff is authentic or not, but it's tasty. And I have some black lentils sitting around that I want to use up.

The TJ's stuff contains tomatoes, lentils (pretty sure they are black lentils--they are unlike any red or green or brown lentil I've used), kidney beans, onion, cream, salt, butter, oil, ginger, red chiles, and cumin.

I'm going to play around with this recipe (but without a pressure cooker since I don't have one.) Kasoori methi seems to be fenugreek, but I think I'll leave it out the first time.

Dukkah

On Saturday I tasted dukkah (brand: "Alexandra's", imported into the US from NZ, oddly) on bread (dip bread in olive oil, dip in dukkah, eat) and it was very tasty. I want to try to make some myself. The kind I ate and liked had hazelnuts, sesame seeds, coriander seeds (oh so different from fresh coriander--AKA cilantro!) and cumin.

Red Cabbage and Roasted Cashew Salad

from http://www.endlesssimmer.com/2008/07/29/oh-yes-its-ladies-night/
I want to make this, haven't done it yet. I'll probably buy pre-roasted cashews (maybe the 50% less salt sort), skip the cilantro, and...not sure about the hot pepper. I just like the idea of a crunchy cabbage salad with something other than ramen noodles, tasty as they are. 1 1/2 cups unsalted raw cashews
1/2 of a medium-large red cabbage
1 basket of cherry tomatoes, washed and halved
1 tablespoon curry powder
3/4 cup cilantro, chopped
One cap full of olive oil whisked with 1/4 cup lime juice
1/4 teaspoon sea salt
One finely diced hot cherry pepper, seeded and veined (optional if your guests are sensitive)
Sprinkle raw cashews with season salt and splenda (or sugar). In a skillet roast the cashews for 5 to 10 minutes, shaking the pan a few times to avoid burning. If you have extra cashews, put them aside for people to snack on… they sure are tasty!
Cut the cabbage into two quarters and cut out the core. Shred each quarter into thin slices, bite-sized. Combine the cabbage, tomatoes, cherry pepper, and cilantro in a bowl.
In a separate bowl combine the lime juice, olive oil, salt and whisk. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the cashews. Taste and adjust the flavor with more salt if needed. Serve room temperature or chilled.
--
Postmortem, months later - this was pretty good! I wanted it to be a little sweeter so I added some juice from some tangerines I had sitting around that weren't really a good texture for eating anymore.

Beets

This is not a recipes I've used, it is a challenge to myself.
I'm scared of beets. (Also brussels sprouts, but that's a different animal.)
I asked some folks for suggestions, and here's what I got. Someday, I will try these things:

-raw beets shredded into a salad
-"shred beets, then saute in olive oil with garlic and onion. Add mustard, red wine vinegar, and salt and pepper at the end. Delicious! Brussels sprouts are good sliced thin and roasted on a tray or sauteed with a little nutmeg and lemon juice. They get a nice flavor when they caramelize."
-"boil them, and separately boil potatoes and carrots, chop everything up with a pickle and some scallions, and dress with vinegar, oil, black pepper, salt, and sugar. This is called "surprise salad" since you don't know what you're getting in every bite- everything is colored by the beets."

Moroccan roasted tomato and chickpea stew

Haven't used this recipe yet, but I want to:
http://vegrecipes.livejournal.com/1746376.html

recipes I've used

I want to make these soon:

panna cotta

boiled salt potatoes

peach cornmeal upside down cake

ricotta almond cake

Farinata

Directions