4 cups chickpeas, cooked and peeled
1/2 cup chickpea water (retained from cooking)
2/3 cup tahini
1/3 cup lemon juice
2 teaspoons salt
4 cloves garlic (or 8 cloves roasted garlic)
2 teaspoons paprika
4 dried chilies (or 3 roasted chilies)
Blend it. Blend it good.
Inspired by Hummus III Recipe on AllRecipes.com.
Roasted Chilies:
Place oven rack to top level. Preheat broiler on high. Line a baking sheet with aluminum foil for easy cleanup (chilies will stick). Arrange chilies on sheet, and place directly underneath broiler. Flip after about 7 minutes (tongs are useful here), and broil for another 7 minutes. Immediately place into a plastic container or bag, and leave to steam for 20 minutes. Peel the filmy skin and discard. Pop woody ends off and discard prior to use.
Inspired by How To Roast Green Chilies on The Pioneer Woman.
Showing posts with label dried chili. Show all posts
Showing posts with label dried chili. Show all posts
Stir Fried Water Spinach with Fermented Tofu
1lb water spinach or chinese spinach
1/2 small onion
4 slices ginger
4 cloves garlic
2-4 dried chilis
3-4 cubes fermented tofu
2 tbsp shaoxing wine
2 tbsp tofu brine
1 tsp pepper
1 tsp sugar
2 tbs canola oil
1. Break water spinach into manageable pieces, removing the larger stems.
2. Slice onion, garlic, and chilis; julienne ginger.
3. Combine fermented tofu with shaoxing wine, tofu brine, dried chilis, sugar, and pepper. Mash into paste.
4. Heat oil on high and saute onion.
5. Add garlic and ginger; saute mixture.
6. Add water spinach and fermented tofu paste; stir fry until spinach is wilted, being sure to turn the spinach frequently to mix all ingredients.
A note on chinese water spinach choice: these are very similar varieties that are often sold under the same name and appear to be from the same species, but occasionally you can find water spinach sold alongside chinese spinach. Water spinach tends to have a stronger flavor which works well with the strong flavors in the sauce. Chinese spinach is more subtle but more leafy (and, at least at our local market, costs half as much).
1/2 small onion
4 slices ginger
4 cloves garlic
2-4 dried chilis
3-4 cubes fermented tofu
2 tbsp shaoxing wine
2 tbsp tofu brine
1 tsp pepper
1 tsp sugar
2 tbs canola oil
1. Break water spinach into manageable pieces, removing the larger stems.
2. Slice onion, garlic, and chilis; julienne ginger.
3. Combine fermented tofu with shaoxing wine, tofu brine, dried chilis, sugar, and pepper. Mash into paste.
4. Heat oil on high and saute onion.
5. Add garlic and ginger; saute mixture.
6. Add water spinach and fermented tofu paste; stir fry until spinach is wilted, being sure to turn the spinach frequently to mix all ingredients.
A note on chinese water spinach choice: these are very similar varieties that are often sold under the same name and appear to be from the same species, but occasionally you can find water spinach sold alongside chinese spinach. Water spinach tends to have a stronger flavor which works well with the strong flavors in the sauce. Chinese spinach is more subtle but more leafy (and, at least at our local market, costs half as much).
Found Item Soup
5 1/2 cups water
3 cubes vegetable bouillon (or 3 cups broth replacing 3 cups water)
1.5 tbsp chili powder
2 tbsp dehydrated onion
1 tbsp oregano
2 tsp paprika
some tarragon
1 tbsp chives
1 tsp cinnamon
2 tsp coarse ground black pepper
1 cup pork flavor dry TVP
1/2 cup very finely chopped cilantro stems
4 dried chili peppers
1 (10 oz) can diced tomatoes with chilis
1 (10 oz) can condensed cheddar cheese soup
1/2 cup unflavored dry TVP
1/2 lb frozen sweet corn
1 lb can refried beans
1/2 lb frozen broccoli
3 cups frozen diced potatoes
Combine in slow cooker; cook on low till you get hungry, 4-8 hours.
3 cubes vegetable bouillon (or 3 cups broth replacing 3 cups water)
1.5 tbsp chili powder
2 tbsp dehydrated onion
1 tbsp oregano
2 tsp paprika
some tarragon
1 tbsp chives
1 tsp cinnamon
2 tsp coarse ground black pepper
1 cup pork flavor dry TVP
1/2 cup very finely chopped cilantro stems
4 dried chili peppers
1 (10 oz) can diced tomatoes with chilis
1 (10 oz) can condensed cheddar cheese soup
1/2 cup unflavored dry TVP
1/2 lb frozen sweet corn
1 lb can refried beans
1/2 lb frozen broccoli
3 cups frozen diced potatoes
Combine in slow cooker; cook on low till you get hungry, 4-8 hours.
Subscribe to:
Comments (Atom)
Cat and Girl, by Dorothy
Click for transcript.