2 T. unsalted butter
1 Lg. Spanish onion, chopped
2 celery stalks, chopped
1 habanero chile pepper, seeded and minced
1 t. minced fresh garlic
2 t. ground cumin seeds
2 t. dried thyme leaves
2 bay leaves
1 or 2 cans of black beans, rinsed
8 cups of water
28oz (2 cans) diced tomatoes, drained
½ t. ground black pepper
¼ t. cayenne
1 T. sherry vinegar
1 t. kosher salt

Rice Pilaf:
2 T. peanut oil
1 C. white rice
1 t. kosher salt
2 C. water
2 scallions, chopped

Guacamole:
2 avocados, peeled, pitted and chopped
2 plum tomatoes, seeded and diced
1 small white onion, minced
1 serrano chile, seeded and minced
2 T. chopped fresh cilantro
½ t. kosher salt
¼ t. ground pepper
1.       To make the soup, melt the butter in a large stockpot over medium heat.  Add half of the onion and all of the celery, habanero, and garlic and sweat for 4 minutes, until tender.
2.      Add the cumin, thyme, and bay leaves and stir to coat the vegetables.
3.      Stir in the black beans, 6 cups of the water, tomatoes, pepper and cayenne. Bring to a boil, reduce heat, partially cover and simmer for 1 to 2 hours, until beans are tender if using canned beans, simmer for 15-20 minutes.
4.      Puree about ¼ of the soup in a blender or food processor and return to the pot.
5.      Remove from the heat and stir in the sherry, garlic, salt.
6.      Meanwhile, to make the rice, heat the oil in a medium saucepan over medium heat.  Add the remaining onion and sauté for 2 minutes (Note: I just make rice in a rice cooker with some cumin)
7.      Stir in the rice and sauté for 2 minutes, until the rice is translucent.
8.      Add the remaining 2 C. of water and salt, bring to a boil, reduce heat, cover, and simmer for 20 minutes, until the liquid is absorbed.
9.      Add the scallions and toss with a fork.
10.  To make the guacamole, combine all the ingredients in a medium bowl.  Mix well with a fork to combine.
11.  To serve, remove the bay leaves from the soup, spoon the rice mixture into the bottom of shallow soup bowls, ladle the soup over the top, and garnish with a spoonful of guacamole.

Unemployment has provided ample time to work on making my own bread without a breadmaker… this recipe has proven successful three times now

French Bread
From “More-With-Less”, page 63

Makes 2 loaves

Dissolve:
2 pkg dry yeast (4 ½ t.) in
½ C. warm water (100-110 degrees)
½ t. sugar

Combine:
2 T. sugar
2 t. fat
2 t. salt
2 C. boiling water
Cool to lukewarm (100-110 degrees) and add yeast mixture.

Stir in:
7 ½ to 8 C. Flour (I only add 5 c. at first and then begin to add more flour as I knead the dough)

Knead 10 minutes, or until smooth and elastic.  Place in a greased bowl (olive oil), turning once to coat.  Let it rise until doubled (Tip: if you have a ‘rice sock,’ heat it up in the microwave for 2 ½ minutes and put it under the bowl, it creates that warm place that dough recipes always tell you to put your dough to rise).  Punch down and let rest for 15 minutes.  Divide dough in half.  On a floured surface, roll each half to a 12×15” rectangle.  Roll up, starting at 15” edge.  Place loaves on greased cookie sheets and make 5 or 6 slashes diagonally across tops.  Let rise until double.
Mix and brush on:
1 egg, beaten
2 T. milk

Sprinkle on, if desired:
Poppy or sesame seeds
Bake at 400 degrees for 20 minutes

yield: Serves 6 to 8

Ingredients

• 1 1/2 cups finely chopped onion
• 2 large garlic cloves, minced
• 1 1/2 tablespoons minced pickled jalapeno chilies, or to taste (I used one fresh jalapeno)
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground cumin
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 4 cups milk
• a 28-ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well (I used diced tomatoes)
• cayenne to taste if desired
• 1 pound elbow macaroni
• 1 1/2 cups coarsely grated Pepperjack (about 6 ounces)
• 1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)
• 1 1/2 cups fresh bread crumbs
• 1 1/3 cups freshly grated Parmesan (about 1/4 pound)

Preparation

In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.

In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14- by 9-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until it is golden and bubbling.

Serves 8

3 T. Butter (can use part olive oil)
Melt in a heavy-bottomed soup pot until beginning to brown

1 pound parsnips (chopped)
2 medium onions (chopped)
2 cloves garlic (minced)
Add and sauté until onions are translucent but not brown.

6 coups/1.5 L chicken or vegetable broth
¼ t. ground nutmeg
Add and bring to a simmer.  Cook until parsnips are soft, about 40 minutes.

½ C. evaporated milk
Add and remove from heat.  Pour into a blender and puree until velvety smooth.

1/3 C. maple syrup
2 T. Dijon mustard (or more for a spicier taste)
Salt to taste

Stir in.  Serve garnished with ¾ C toasted pine nuts or other nuts.

1. Cook the spinach with the chiles, ginger, a pinch of salt, and a sprinkling of water if using fresh spinach. Cooked uncovered so that the bright green color is retained. (Salt is also required for retaining the color). When cool, puree in a blender.
2. In a frying pan, heat the oil and fry the fenugreek seeds for 30 seconds, then add the onion and fry until lightly colored. Add the garlic and cumin, and after 30 seconds the tomatoes. Fry for about 5 minutes.
3. When the liquid from the tomatoes has evaporated, add the paneer and stir gently. Add the pureed spinach and cook for a couple of minutes. Serve with rice or naan.

Ingredients
2 cans of chickpeas/garbanzo beans
3 onions
½ oz fresh ginger, peeled
½ oz. garlic
2 small tomatoes, skinned and de-seeded
2 black cardamoms (I just use cardamom powder)
8 cloves
2 cinnamon or bay leaves
15 peppercorns
1 teaspoon cumin seeds
Salt
A pinch of asafoetida (optional)
1/3 C of oil
1 t. turmeric powder
½ t. garam masala powder
1 t. coriander powder
½ t. ground black pepper
¾ t. dried mango powder (amchur)

1. Chop 2 of the onions and set aside. Chop the third onion and puree it in a food processor with the ginger and garlic and set aside. Puree the tomatoes and set aside.
2. Rinse chickpeas and put in a pot with one chopped onion, the cardamom, cloves, cinnamon or bay leaves, the peppercorns, cumin seeds, 1 t. salt and asafetida, and enough water to cover the chickpeas by one inch. Bring to a boil. Cook for 20 minutes. Drain liquid and reserve, remove the cloves and cinnamon or bay leaves. Set aside.
3. In a separate cooking pot, heat the oil on medium. Add the reserved chopped onion and sauté for 25 minutes or until golden brown. Add the pureed onion, ginger and garlic mixture and sauté for 10 minutes.
4. Add the turmeric, garam masala, and coriander powders, pepper and mango powder and stir thoroughly. After 1 minute add the pureed tomato and sauté for a few minutes.
5. Add the cooked chickpeas and stir gently. Add some of the reserved liquid to get the desired consistency you are looking for. Add salt to taste at the end of cooking.
Serves 6 as a main course
Serves 8 as a side dish

From NY times…

1 cup quinoa

3 cups water

Salt to taste

2 cups diced cucumber

1 small red onion, finely minced (optional)

2 cups finely diced tomatoes

1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped

1/2 cup chopped cilantro, plus several sprigs for garnish

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar or sherry vinegar

3 tablespoons extra virgin olive oil

1 avocado, sliced, for garnish

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves six.

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

Nutritional information per serving: 236 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 12 milligrams sodium (does not include salt added during cooking); 6 grams protein

A few notes to help you along:

- The original version of this recipe calls for microwave popcorn. I used Newman’s Own brand microwave popcorn in the “natural” flavor. However, I don’t see any reason why you couldn’t use stovetop or air-popped popcorn, if you’d like. You’ll need 10 cups of it, and you’ll probably want to salt it lightly, since almost all microwave popcorns have at least a little bit of added salt.
- Be sure to have a whisk and a rubber spatula close at hand. You’ll need them both on short notice.
- Before you begin cooking the caramel, measure out the baking soda and the vanilla, and chop the peanuts. You won’t have time to do it later.
- Do not try to make this recipe without a candy thermometer.
- If you plan to give this popcorn as a gift, know that it looks very handsome, and keeps nicely, in a Mason jar.

1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted
1 cup packed light brown sugar
¼ cup light corn syrup
6 Tbsp. unsalted butter, melted
¼ tsp. salt
½ tsp. baking soda
2 tsp. vanilla extract
1 cup lightly salted peanuts, roughly chopped

Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.

If using microwave popcorn, pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.

In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.

Store in an airtight container for up to 5 days (or thereabouts).

Yield: about 10 cups

Note:  I don’t use peanuts when I make it

From Cooking Light:

Ingredients:

• 1/3 C all purpose flour
• 1/3 C. whole-wheat flour
• 1 1/2 C old fashioned rolled oats
• 1 t. baking soda
• 1/2 t. salt
• 6 T unsalted butter
• 3/4 C packed brown sugar
• 1 C. dried cherries
• 1 t. vanilla
• 1 Lg egg white
• 3 oz. bittersweet chocolate chips

1. Preheat oven to 350
2. Combine flours and next 3 ingredients in lg. bowl, stir with a whisk.
3. Melt butter in small saucepan over low heat.  Remove from heat, add brown sugar- stirring until smooth
4. Add sugar mix to flour mix
5. Beat at medium speed until well blended
6. Add cherries, vanilla, egg white, beat until combined
7. Fold in chocolate
8. Bake at 350 for 12 minutes.  Cool for 3 minutes until firm on cookie sheet, move to wire rack.

• 1/2 C sugar (I use brown)
• 5 T butter, softened
• 2 L eggs
• 1 1/2 C. all purpose flour
• 1 t. baking soda
• 1/2 t. cinnamon
• 1/4 t. nutmeg
• 1/8t. cloves
• 6 oz. plain yogurt
• 3/4 C. ripe bananas (about 1 1/2 bananas)*
• 1/4 t. vanilla extract

1. Preheat oven to 350
2. Mix sugar and butter, add eggs one at a time
3. Mix dry ingredients
4. Add dry and yogurt to sugar mixture; alternating.
5. Fold in bananas
6. Pour into an 8×4 loaf pan, or you can make 3 mini loaves
7. Cook one hour at 350 for the 8×4 pan, 35-40 minutes for mini loaves.

If you want to have a little something on the top, mix:

• 1/4 C. flour
• 1/4-1/2 C of brown sugar
• 2 T. butter
• 1/4 C. oats
  1. Mix together, with bare hands! and sprinkle on top.

*I usually just use two bananas and I love to put some chocolate chips in