Cucumber bites with lebneh and olives

http://www.maureenabood.com/2015/02/22/cucumber-bites-with-labneh-and-olives/

Ful mudammas

Oops, I used the wrong kind of fava bean, so it ended up like a thin soup that I had to thicken with garbanzo beans and cooked potatoes, but it was still a good soup.
Use way less water if you use the same fava beans.
http://www.sugarandgarlic.com/best-ful-mudammas-fava-bean-salad-scratch/

Doro wat (Ethiopian)

Ingredients

• 1 ½  lbs chicken thighs
• 2 tablespoons fresh lemon juice
• 4 tablespoons butter
• 1/4 tsp ground ajwain
• 1/4 tsp ground cardamom
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 3 cups yellow onions finely minced to a chunky puree in food processor
• 3 tablespoons butter
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced ginger
• 2 tsp berbere 
• 1½ teaspoons salt
• ½ cup white wine mixed with 1 teaspoon honey (I didn't use this, and it turned out fine)
• 1 cup chicken stock
• Optional: boiling potato cut into 1/2-inch cubes, added at same time as chicken
• 6 medium- to hard-boiled eggs, pierced all over with fork about ¼ inch deep

Instructions

1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
2. Heat the 4 tbsp butter, ajwain, cardamom, cumin, and oregano along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
3. Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
4. Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
5. Add the chicken and lemon juice, broth, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
6. Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 10-15 minutes. 
7. Serve hot with injera bread or rice.

Based on
http://www.daringgourmet.com/2013/08/27/doro-wat-spicy-ethiopian-chicken-stew/

Somali dishes

http://www.somalikitchen.com/ful-sahan-fava-beans-in-a-spicy-tomato-sauce.html/#more-1112
Used lentils instead of fava beans, 1 tsp of berebere so the kids would eat it.

http://cooking.nytimes.com/recipes/1018410-bariis-iskukaris-somali-style-rice
Didn't use red peppers, added slivered almonds with raisins. Didn't put onions in rice mixture, but had fried onions to put on top. Only used 5 cloves.

Spanakorizo

http://www.olivetomato.com/greek-spinach-and-rice-spanakorizo/

Spinach cake

http://whenfetametolive.com/spinach-cake/

Blueberry chickpea flour muffins

Ingredients: 

• 2 cups chickpea flour
• 2/3 cup brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

• 2 large eggs, lightly beaten
• 2 apple sauce cartons, unsweetened (104 mL each)
• 6 Tbsp Oil (I used Canola)
• 1 cup blueberries (fresh or frozen)

Directions: 

• Preheat oven to 375F and lightly grease or line a muffin tin with liners.
• In a medium bowl, combine all dry ingredients (chickpea flour to salt) and whisk together.
• In a large bowl, combine egg, apple sauce and oil.
• Pour dry ingredients into wet and stir until moistened.
• Fold in the blueberries.
• Pour batter into 12 muffin cups and bake for 15-20 minutes (mine took about 18), until tops are set and browned a bit and a bit of pressure on the top doesn’t make a dent.
• Let cool a bit on a wire rack before enjoying.

https://jacksbalancingact.com/2015/12/11/blueberry-chickpea-flour-muffins-gluten-free/

Canellini soup

Roasted carrots, sage, feta, and pine nuts

Based on:
http://www.foodandwine.com/recipes/roasted-carrots-with-feta-parsley-and-pine-nuts

Use chopped sage instead of parsley, use way more oil, and top with urfa biber.

Carrot soup

1 tbsp butter
1 tbsp olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 tsp ginger root
1 teaspoon chopped fresh thyme or parsle
3 lbs chopped carrots
2 cups water
4 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
1/2 teaspoon salt
Juice of one lemon
1/2 cup olive oil
1/2 cup fresh sage leaves

Directions:

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add ginger, garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

Stir in carrots. Add water and broth. Using pressure cooker, bring pot to pressure then turn off heat, using natural (slow) release method.

Alternately, bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.

Puree the soup using an immersion blender or in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in lemon, salt and pepper to taste.

Heat olive oil on medium heat in separate pan. Fry a few sage leaves at a time, until slightly brown and crisp; place on separate plate. Repeat until all sage leaves are fried. Pour sage-infused oil into completed soup, use fried sage leaves as garnish.

Based on http://www.eatingwell.com/recipe/249990/carrot-soup

red beans and rice

http://www.budgetbytes.com/2014/02/vegan-red-beans-rice/


http://www.foodnetwork.com/recipes/food-network-kitchens/cajun-rice-with-sausage-recipe.html

Hazelnut cookies

http://www.stetted.com/chocolate-hazelnut-cookies-with-espresso-salt/

Veggie enchiladas with carrot sofrito

INGREDIENTS

CARROT SOFRITO

• 1 1/4 pounds carrots, coarsely chopped
• 1 small yellow onion, chopped
• 5 garlic cloves, peeled
• 1/2 pound tomatoes, chopped
• 1/2 cup extra-virgin olive oil
• Kosher salt

ENCHILADAS

• 9 ounces queso fresco, crumbled (about 2 cups)
• 1 cup finely chopped cilantro
• 3/4 cup finely chopped red onion
• Canola oil, for warming
• 12 corn tortillas
• Smoky Tomatillo Salsa
• Mexican crema or sour cream, for drizzling

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 225°. In a food processor, pulse the carrots, onion and garlic until very finely chopped. Scrape the mixture into a medium bowl. Add the tomatoes to the food processor and pulse until nearly smooth.

1. In a medium, deep ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the carrot mixture and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened slightly and nearly dry, 5 to 7 minutes. Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes. Stir in the remaining 6 tablespoons of olive oil. Transfer the skillet to the oven and bake for 1 1/2 hours until the carrot <em>sofrito</em> is very soft. Season with salt, cover and keep warm over low heat, stirring occasionally.
2. 
   
   In a medium bowl, toss the crumbled <em>queso fresco</em> with the cilantro and red onion.
3. 
   
   In a small skillet, heat 1/2 inch of canola oil over moderately low heat. Add 1 tortilla to the skillet and cook until just pliable, about 20 seconds. Using tongs, transfer the tortilla to a baking sheet. Repeat with the remaining tortillas.
4. 
   
   Working quickly, roll a scant 1/4 cup of the cheese mixture in each tortilla and arrange them on a large platter, seam side down. Spoon the hot <em>sofrito</em> over the enchiladas and scatter the remaining cheese mixture on top; drizzle some of the Smoky Tomatillo Salsa and <em>crema</em> over them and serve, passing additional salsa and <em>crema</em> at the table.

www.foodandwine.com/recipes/no-bake-vegetarian-enchiladas

Brown butter sugar cookies

Ingredients

• 1 cup unsalted butter
• 2 cups all-purpose flour
• 1 & 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup packed light brown sugar
• 1 large egg
• 1 & 1/2 teaspoons vanilla extract
• coarse salt, for sprinkling tops of cookies

Instructions

Place butter in a medium saucepan. Cook over medium heat, stirring frequently. Once butter melts and begins to foam, continue to cook until brown specks begin to appear beneath the foam. Butter will have a nutty aroma. Remove from heat and transfer to a glass bowl. Allow to cool.

Whisk together flour, baking soda, and salt. Set aside.

Beat cooled butter, brown sugar, and sugar until combined. Add egg and vanilla, and mix well. Gradually add flour mixture, mixing just until combined.

Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.

Using about a tablespoonful of dough, roll into balls and place on prepared pans. Flatten each ball slightly. Sprinkle coarse salt on tops of cookies. (The amount of salt is a preference thing. I recommend just barely a pinch.)

Bake 12-15 minutes, or until edges of cookies are browned and centers are set. Cool in pans on wire racks for 5-10 minutes. Then, transfer cookies to wire racks to cool completely.

Based on:
http://www.bakeorbreak.com/2012/10/browned-butter-salty-sugar-cookies/

Mung bean stew

http://www.bobsredmill.com/recipes/how-to-make/monggo-bean-stew/

Apple cobbler

• 4 cups thinly sliced apples
• 
  
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup chopped pecans
• 1 cup all-purpose flour
• 1/2 cup brown sugar

• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1/2 cup yogurt
• 1/3 cup butter, melted
• 1/4 cup chopped pecans
• Based on: http://allrecipes.com/recipe/15138/apple-pecan-cobbler
• 
  
• Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2-quart baking dish.
• 
  
• Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples
• 
  
• In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
• 
  
• Bake in oven for 55 minutes.

Oven roasted salmon

http://cooking.nytimes.com/recipes/5703-salmon-roasted-in-butter

Savory Japanese pancakes

http://www.thingsimadetoday.com/2014/04/07/okonomiyaki-savory-japanese-pancakes/

No sugar added oatmeal raisin cookies

Really, they need more sugar. I just put some icing on top.
http://hirethestache.com/post/15807305014/no-sugar-oatmeal-cookies-if-you-saw-my

Wild rice cranberry pecan salad

http://www.simplyrecipes.com/recipes/wild_rice_cranberry_pecan_salad/

Pecan Sandy-like cookies

Make these cookies, but don't roll them in powdered sugar.
http://thecrumbybaker.blogspot.com/2011/09/mmm-mm-mmmm-mexican-wedding-cookies.html?m=1

Bibimbap

http://www.bonappetit.com/recipe/bibimbap-at-home

Avgolemono

Try the broth from this one next time: http://www.lemonandolives.com/greek-meatballs-in-egg-lemon-sauce-recipe/

8 cups water
7 tsp better than bouillon low sodium chicken or no-chicken
4 eggs
2 lemons
2 cups cooked rice
Salt and pepper to taste

In a large soup pot bring the 8 cups of chicken broth to a simmer.

In a separate bowl combine the 4 eggs with the juice and zest of 2 lemons. Whisk to combine.

Add 1/4 cup at a time of hot chicken broth to the egg mixture to temper the eggs without scrambling them. Whisk constantly as you add the broth into the eggs. Once you've added a cup or two of hot chicken broth the eggs should be hot enough to add into the chicken broth pot. Simmer the broth for 10-15 minutes until mixture thickens slightly- whisking every few minutes. Add rice. Heat for 5 minutes. Serve with crusty bread

Based on http://www.thevintagemixer.com/2008/02/avgolemono-greek-lemon-rice-soup-recipe/

Butternut squash tagine

http://www.closetcooking.com/2011/04/moroccan-butternut-squash-and-chickpea.html?m=1
I used rice instead of quinoa, and cut the rice amount in half

Moroccan chickpea soup

http://thymeforcookingblog.com/2013/01/moroccan-chickpea-soup/

Tortillas

INGREDIENTS

• 1 ½ cups masa harina
• ¼ teaspoon salt
• 2 tablespoons vegetable oil, lard or butter
•  About 1 cup hot water, or more as needed
•  Flour for kneading

PREPARATION

1. Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
2. Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
3. Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
4. Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

http://cooking.nytimes.com/recipes/1016122-almost-from-scratch-corn-tortillas
Problem is, I'd been cooking them too long!

Ghormeh Sabzi

http://www.mypersiankitchen.com/ghormeh-sabzi-persian-herb-stew/

Sunomono

http://tarasmulticulturaltable.com/sunomono-japanese-vinegar-salad/