Chickpea cupcakes

Warning!  Yields 30 cupcakes!

Ingredients

• 2 3/4 cups garbanzo bean flour, sifted twice or blended with a hand mixer to incorporate air 
• 1 cups sugar
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla
• 1/2 cup coconut and /or olive oil
• 1 cup whole milk
• 1 cup boiling water
• 
  

Instructions

1. In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Mix in eggs, vanilla, olive oil, and milk until just combined.
3. Mix in water.
4. Fill cupcake liners just halfway.
5. Bake at 350 F for 25 minutes or until the top bounces back when lightly touched.

Frosting : 6 oz melted chocolate chips,  8 oz lebneh or cream cheese,  1 tsp vanilla extract 

Based on :
http://www.cupcakeproject.com/2011/07/gluten-free-chocolate-cupcakes-made.html

Congee

Serves 4

Roughly 800ml water
350g cooked white rice
A pinch of ground white pepper
1½ tbsp dark soy sauce
1 tsp toasted sesame oil
40g fresh ginger, peeled and cut into thin strips
40g pickled bamboo shoots, thinly shredded
20g pickled radish, chopped or shredded
3 tbsp pork floss
2 spring onions, thinly sliced
2 tbsp deep-fried shallots
½ a red chilli, thinly sliced

1. Pour the water into a medium-size saucepan and bring to the boil. Add the rice and simmer gently for 20-30 minutes, stirring frequently. You may need to add some water at the end for the congee to reach the desired consistency, which is a little runnier than porridge, the rice having broken up and the water having turned starchy and gloopy.
2. Stir the white pepper into the congee, then divide the rice between the individual bowls and top with the remaining ingredients in the order listed.

http://www.theguardian.com/lifeandstyle/2011/jan/15/congee-rice-porridge-recipe

Arroz de gandules

You can play with the proportion of rice to beans in this recipe (sometimes I cut the rice in half).  Just make sure to put the right amount of reserved liquid for the rice. 

Ingredients

1 pound dried pigeon peas, picked through and rinsed (I use toor dal, which isn't authentic, and changes the texture and cooking time)

2 bay leaves

1/4 cup oil

1 medium white onion, diced

2 garlic cloves, minced

1 green bell pepper, cored and diced

1 cubanella or Italian green pepper, cored and diced

1/2 cup chicken broth

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon cayenne

2 cups long-grain rice

1 lime, juiced

1 tablespoon salt

Directions

Put the pigeon peas and bay leaves in a large pot, cover with 3 quarts of cold water, and place over medium heat. Cover and cook the beans until tender, about 1/2 hour. Check the water periodically; add more, if necessary, to keep the peas covered. Drain the pigeon peas and reserve 4 cups of the cooking liquid.
Preheat the oven to 350 degrees F.
Heat the oil over medium heat.  Add the onion, garlic, and peppers. Cook, stirring, for 10 minutes, until the vegetables have softened, without letting them brown. Pour in the chicken broth and continue to cook until the liquid is evaporated. Stir in the cumin, coriander, and cayenne. Mix in the rice and reserved pigeon peas. Pour in the reserved 4 cups of pigeon pea cooking liquid and salt; stir everything together. Reduce heat to low,  cover and cook for 20 to 30 minutes, until the rice is tender and the liquid is absorbed. Add lime juice.

Top with tomatillo salsa and more lime to taste.

Based on http://www.foodnetwork.com/recipes/tyler-florence/pigeon-pea-rice-arroz-de-gandules-recipe.html