Farinata

This looks amazing:
http://allrecipes.com/recipe/235473/how-to-make-farinata/

As soon as I get some garbanzo flour, I'm gonna try it.

• 1 1/2 cups garbanzo flour
• 2 cups lukewarm water
• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon minced fresh rosemary (optional)
• 5 tablespoons olive oil, divided
• freshly ground black pepper to taste

Directions

1. 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.
2. Preheat oven to 500 degrees F (260 degrees C).
3. 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.
4. Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
5. 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. 

Bookmarking because I want to make it:

Peach Frangipane tart

Potato Curry

Putting it here for reference so I don't lose it.
From http://vegrecipes.livejournal.com/1342699.html

4 russet potatoes, peeled and cubed
2 tablespoons canola oil
1 medium yellow onion, diced
3 cloves of garlic, minced
4 teaspoons curry powder
4 teaspoons garam masala
1 inch of ginger, grated
2 teaspoons cumin
1 1/2 teaspoons cayenne pepper maybe start with 1/4 or 1/2 tsp, add more later. 3/4 was too much.
2 teaspoons salt (or to taste)
1 can diced tomatoes (~15oz size)
1 can of coconut milk (~15oz size)
1 can garbanzos, rinsed and drained (~15oz size)
1 can peas (I used 1/2 a package of frozen peas)

Boil potatoes til (just barely) soft. Sautee onions and garlic til soft. Stir in curry powder, garam masala, ginger, cumin, cayenne and salt. Cook for 1 or 2 minutes, stirring. Mix in potatoes, garbanzos, and peas, then stir in the tomatoes and coconut milk. Simmer 5-10 minutes.

chard/strawberry salad

This made a good (and pretty!) salad:

-baby chard leaves (torn into bite-size pieces)
-sliced strawberries
-crumbled bleu cheese
-toasted walnuts
-balsamic vinegar+oil+freshly ground pepper mixed and drizzled over it

I thought it tasted better after sitting for a while to allow the flavors to meld.

http://allrecipes.com/recipe/potatoes-madras/

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!

Whole Wheat Belgian Waffles

This recipe came out pretty well. I used about half a cup of batter for each /side/ of the waffle iron, and it yielded 6 waffles (with a little extra batter.)

http://www.kingarthurflour.com/recipes/whole-wheat-waffles-recipe

1 1/2 cups white whole wheat flour (from Trader Joe's)

2 teaspoons baking powder (**the next time I cut this down to 1.5 tsp so they'd be a tad less airy. I think I prefer that.)

1/2 teaspoon salt

2 tablespoons sugar

1 large egg

1 1/2 cups lukewarm milk (I warmed it in the microwave for 30 seconds in a glass cup - would have done it longer, the butter still re-solidified a little)

1/3 cup melted butter  (I used salted and omitted added salt)

Preheat your iron while you make the waffle batter.

Whisk together the flour, baking powder, salt, and sugar.

In a separate bowl, whisk together the egg, milk, and butte

Mix together the wet and dry ingredients, stirring just until combined. (I used a spatula)The batter will be a bit lumpy; that's OK.

Cook the waffles as directed 

I used not-the-hottest setting. (4/5?) I think something more like 3.5/5 would have been better - the first few were a tad overdone.

I ate them topped with sour cream (sweetened with some sugar) and frozen strawberries, defrosted.