Recipes: Legumes/Grains/Pulses

You are probably not growing a lot of these grains and pulses, but they make great accompaniments to the recipes, and many include ingredients that you are growing..

Soak yellow split peas overnight

Drain & replace water so peas are well covered, simmer for about an hour or until soft

Drain most of the cooking liquid

Add a ‘lil onion/garlic/ginger puree, plus ground cardamom, coriander, S & P

Process with a mixer for a smoother consistency, if you wish

1 c rice to 1.5 c water

Add cold water to rice, bring to boil, lower heat and cover- steam til done. Do not open lid. Or use a friendly rice cooker…

You could add saffron threads or spices or raisins/nuts

Sautee onions, carrots and celery (mire poix) and garlic in olive oil til soft and releasing juices

Add stock or water, and a large can of chopped tomatoes, soy sauce, a dash of molasses, bay leaves, S & P. Add red lentils and cook till soft, adjusting seasoning as needed

Sautee finely chopped onions, garlic, ginger, carrots, celery and S & P on med-low til onions are tender

Add rinsed lentils- they will expand a lot so keep that in mind when measuring

Add plenty of water or stock, a can of tomato paste, a few bay leaves and some soy sauce

Simmer, covered, for about an hour

Add finely chopped preserved lemons and some red chili flakes, adjust S & P

Simmer a little longer til flavors meld

*You can add the heel of your favorite cheese during the cooking process for an earthy addition to almost any soup

Soak chick peas overnight in plenty of water, or, if just making a small amount, use canned: it’s 10x faster, almost as cheap, and you won’t burn a pan multitasking waiting for those darn little ones to cook

Drain and cook, if not following above directions, in fresh water, for at least an hour

Puree 1 onion, a huge piece of peeled ginger, and garlic with olive oil- this is the saucy basis of a masala

Chop another onion

Puree a large can of tomatoes

Sautee chopped onion, and add the following whole spices: 1 black cardamom, 3 cloves, 5 peppercorns, tsp. cumin seeds

When onions are browned, add pureed onions mixture, ground coriander, tumeric, salt  and chili powder

When oil rises to surface, add tomatoes

Add cooked, drained chick peas and let flavors meld

Sprinkle with Garam Masala before serving

Chop preserved lemons or lemon zest, parsley, a little garlic, shallots, green onions, S & P and add to olive oil and lemon juice- this is your dressing

Prep couscous by measuring it, then tossing (with fingers) in a bowl with some olive oil, S & P, chopped dried apricots and almonds

Add 1-1 ratio of boiling water, cover immediately, and let stand for 5 minutes

Remove cover and immediately toss and separate grains with fingers. No clumps please!

Dress while still warm, again tossing with fingers to allow maximum coverage and absorption

Soak beans overnight. Change water and cook for an hour with a few whole peeled garlic cloves, some fresh sage leaves and S&P. When beans are soft, blend with a bit of the cooking liquid, plenty of olive oil, and more sage if necessary

Combine 2 c white flour, 1 c wheat flour, 3.4 tsp yeast, 1-1/2 tsp salt, and 1-1/3 to 1-1/2 cups of cool water

Stir well and cover- it should be doughy but not wet

Let sit for 12-18 hours or until bubbling

Scrape out onto a floured board

Make a round, being sure loaf is covered in flour, and put in a cornmeal-dusted clean kitchen towel

Let sit in the towel, in a bowl, in a warmish place for an hour or two

Preheat oven to 450, heating a cast iron pan or pizza stone in it

Carefully transfer risen loaf onto hot pan/stone

Bake for about a half hour or til lightly browned

Yummy and easy!

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