Ingredients
2 medium size yellow onions
2 medium-to-large size eggplants diced in ¾” each cubes
1 cup of green olives cut in half
1 cup of black olives cut in half
¼ cup of capers (optional)
2 1/2 cups of previously cooked garbanzo beans
1 spoon of tomato paste
Olive oil
Salt and pepper to taste

(sliced potatoes, carrots and raisins – to be added when filling the hallacas)

Preparation
In a large size frying pan, add olive oil and heat up a little bit. Dice 2 onions in very small cubes, adding salt and pepper to taste, and sauté in the prepared pan at low heat for about 7 minutes until the onion looks soft.
Add the diced eggplant, seasoned with more salt and pepper, some more olive oil, and sauté until the eggplant starts to soften.
Add 1 spoon of tomato paste and the 2 cups of olives, mixing well until the tomato paste dissolves. Let is cook for about 2 minutes.
Add the garbanzo beans, mixing all ingredients, and sauté for about 5 minutes.
Add a little bit of liquid to the mix, to create a mildly creamy texture. Check the flavor and add more salt and pepper if needed.
Remove from the heat and let cool down for about 1 hours before making the hallacas.

When making the hallacas, I put sliced potatoes, sliced carrots, and raisins to the masa of each hallaca before adding the vegetarian filling.

(makes 4 small pancakes – perfect quantity for 2 people)

cut berries, add 1 TBSP of maple syrup and set aside

melt 1 1/2 TBSP butter

in large metal bowl mix

3/4 cup all-purpose flour
1  1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 TBSP white sugar

mix with whisk
make well in the middle, add

1/2 cup milk
1 egg
melted butter

mix until smooth

grease both small gray pans with a bit of the remaining butter from the melting pot
on front flames, a bit higher than the lowest

Pour one scoop of the batter
Brown on both sides and serve hot

Lebanese Lentil Soup with Ruby Swiss Chard and Lemon
(Adas bi Hamood, pronounced: aud-dus bee haum-mood)

boil 1.7 l water in electric kettle 

In wide/high Calphalon stainless steel pasta pot 
1 1/2 cup brown lentils (rinsed) 
add 8 cups boiling water (= 1.7 liter)
1/2 tsp salt
cover
simmer for 20 minutes

in TM6
1 onion
8 TBSP olive oil (80g)
3 seconds, speed 5

scrape down
1 tsp brotgewürz (don’t put it in the center on the blade)
1/4 tsp salt

10 minutes, 100C, speed 1
scrape

—–
press 4 garlic cloves into a small bowl
add 1/2 tsp salt and mix

rinse swiss chard, discard red middle stalks
cut each leaf in half, lengthwise
cut the leaves into 1-inch slices

clean 2/3 bunch cilantro
(leaves + soft part of stems)

—–

add chard, cilantro, garlic to TM6
2 min, 100C, reverse 2.5

—

add TM6 mixture to lentils
add 2 TBSP lemon juice

increase the heat to high
once the mixture comes to a boil, reduce the heat to medium-low
simmer covered for 10 minutes

cool for 15 minutes

Khichari

3 portions

soak 1/3 cup mung beans

rinse 80 g quinoa

in TM6

1/4 tsp ground ginger
chop 5 sec, speed 7

Scrape down

15 grams Ghee (1 1/2 TBSP)
1/4 tsp cumin seeds
1/4 tsp ground turmeric
1 tsp ground ginger

3 min, 120 degrees, speed 1

Scrape the bowl base and set another 2 min, 120 degrees, speed 2

1/4 bunches Kale, washed in warm water & roughly chopped
1 carrot, washed in warm water & chopped in to cubes
1/2 inch finger-thick fresh ginger
add quinoa and mung beans

500 grams filtered water

20 minutes, 105 C, speed 2 Counter-clockwise

Add
1/4 tsp sea salt

30 secs, speed 2.5 Counter-clockwise

Top with a squeeze of lemon juice (1/4 lemon) and fresh (cilantro) coriander

In Ayurveda, this is a Tri-doshic dish. Meaning all Dosha types will benefit from eating it.

soak 1 cup of mung beans

instant pot
sauté function

4 Tbsp canola oil or other neutral-flavoured oil
heat up

add

1 Tbsp whole cumin seeds
cook them for approximately one minute, until they sizzle

add
2 cloves garlic crushed
and sauté for 3-4 minutes until it has browned,
but watch it very carefully so that it doesn’t burn.

add
14 oz can crushed tomatoes
stir to combine

2 Tbsp freshly grated ginger

1 tsp brotgewürz
(2 Tbsp ground coriander, 1 tsp turmeric)
1 tsp sea salt

Sauté this mixture for 5 minutes, stirring frequently.

2 cups water
1 cup mung beans picked over for stones and well rinsed

Place the lid Instant Pot
manual pressure HIGH
10 minutes

Allow the pressure to release naturally

Stir in
14 oz can coconut milk
1-2 medium limes juiced
1/2 cup fresh cilantro chopped

peal 2 eggplants (room temp) leaving stripes of skin
Cut eggplant in disks and each into 6 triangles

put into large metal bowl with 1 tsp salt, mix well

put into colander and let drain for 30 min.

preheat oven to 380F
mix eggplant with some olive oil, salt and pepper

put on baking sheet, bake for about 30-40 min. Till tender

cut 1 large onion

8 garlic

3-4 shallots

heat 2 TBSP olive oil in large cast iron pan

add onions and 1 tsp salt

cook for 8 min

add 1 can of garbanzo

1 tsp dry mint or 2 TBSP fresh mint

2 cups of boiling water

1/3 cup tomato paste

simmer for 5-8 min, covered

Cut 1 tomato, add to sauce and take from heat source, set aside covered

once eggplant is soft, add to sauce and fold into it, put on high heat, once boiling reduce to medium heat and cook for 6 min

take from heat, stir in 1 TBSP olive oil

in TM6

8 sweet peppers (seeded)
2 seconds, speed 8

add 3 onions (quartered)
4 garlic
2 seconds, speed 6

3 TBSP olive oil
1 tsp salt
12 min, 105 C, reverse 0.5

if not in a rush,
again 12 min, 100 C, reverse 0.5

Choclo (soak 1/2 of a package in water over night)
cook for 90 minutes in the instant pot (cover with about 3x water)

boil 1.7 l spring water to skin 2 tomatoes and precook yucca

put frozen yucca in smaller pot and cook separately for about 12-15 minutes

put 2-3 TBSP olive oil in large soup pot (8 liter)
(don’t turn gas on yet)

add

1 onion cut into large pieces
2 skinned/seeded tomatoes (quartered)
3 carrots (medium) or 2 large

2-3 green onions (cut in half, keep green end for later, cut white end into larger pieces – not too finely)

3 garlic, roughly cut
1 garlic, finely cut (keep for later)

1 teaspoon salt
1 teaspoon adobo
1 teaspoon oregano

before turning on the gas
clean already for later

2 Dasheen (put into water to avoid oxidation)
2 Malanga
1-2 sweet potatoes

turn on gas and fry, moving everything for a few minutes

 then add

1 cup of frozen corn kernels
choclo (1/2 pack precooked)
Malanga, Dasheen, sweet potatoes

sieve the pre-cooked yucca and put water into big pot

then add about one additional liter boiling spring water

cover pot

put timer to 10 minutes to start boiling

put yucca in cold water, previously used for the Malanga
when cold enough, cut and take out root fiber from the middle
add to the pot already

cut 1/2 pumpkin, take seeds out, and cut some parts of the skin

after the 10 minutes

add pumpkin and more water

cook 10 minutes

peel and cut 1 Batata (slightly red skin, a little sweet), put in water to avoid oxidation

peel and cut 2 medium potatoes

add Batata and potatoes

2 teaspoon salt
1 teaspoon oregano
1 teaspoon Guascas

cook 20 minutes

add one garlic, cut into finer slices
add fideos soup (one package for the very large pot)
add 2 Teaspoons adobo
add 2 Teaspoons salt

cook 10 minutes

try potatoes (also sweet potatoes) if they are soft

perhaps cook 5 more minutes, switch off

clear 1/2 bunch of cilantro, cut stems at about halfway, and discard

chop upper part with stems and leaves finely with a knife

cut green part of green onion

only add cilantro and green onion, when switching off the gas

cut into smaller dice
broth
fresh oregano
fresh rosemary
1/4 tea salt

cook 6 minutes on high

remove seeds
cut into smaller dice

in Creuset, cook with broth for 10 minutes, medium-low flame, covered

add
1 pear (small pieces)
4 sweet peppers (thin slices)
fresh oregano

10 minutes

add
2 tomatoes (skin off, seeds out)

continue cooking till squash is soft

prepare the cottage cheese sauce in ‘single-serve’ mixer
2 TBSP cottage cheese
2 TBSP olive oil
1 tea broth paste
adobo
a little milk to make it liquid enough for the mixer to work

add cottage sauce to squash and finish cooking

1 onion, quartered
1 garlic

1 second, speed 7
scrape down

1 TBSP olive oil

6 minutes, 120 C, reverse 1

clean and slice mushrooms (one normal plastic pack or 1/2 of a family pack size)
add to TM6
4 minutes, 120C, reverse 1

heat 600ml water in the water cooker

rinse 3/4 cup risotto rice
add to TM6
3 minutes, 120C, reverse 1

dilute 1 Tea broth paste in about 1/4 cup hot water

put TM6 on scale mode

add broth and then rest of hot water to make a total of 600g

30 minutes, 100C, reverse 1

(Ute: kalte Erbsen aus der Büchse auf den Reis servieren)

2 portions

8 scallops

1/2 pound tuna steak

make Beurre Blanc sauce first (see separate recipe)

make Spice mix for Tuna (Lobster Pot)

heat cast iron on HIGH without any oil

coat tuna steaks on one side with butter sauce, sprinkle (quite densely) the spice mix

when cast iron turns ‘white’, place tuna steaks with spice side down

coat the other side with butter and spices

cook each side for about one minute

slice

cook the scallops in the butter sauce

this was a great dinner:

in single-serve blender

1 tea smoked pepper

1/2 TBSP salt

1/2 tea garlic powder

1/2 tea black pepper

1/2 TBSP thyme

1/2 TBSP oregano

1/2 TBSP onion powder

blend well (about 20 seconds)

2 portions

1 head cauliflower

2 large stalk of leeks (or two small), or substitute with 4 stalks of green onions

butter spread

garlic, 1/2 onion

heavy cream / or cottage cheese, olive oil + soy milk

___________________________

cauliflower mash

boil 1 l water
cut cauliflower in larger pieces, steam for 15 minutes, till tender

clean the leeks and cut into small pieces

in TM 6
1/2 onion
1 garlic
2 sec, speed 7

3 TBSP butter spread
4 min, 100C, reverse 2

add leeks
7 min, 100C, reverse 2

add steamed cauliflower
add 1/4 cup​ heavy cream (or 2 TBSP cottage + 1 TBSP olive oil + 1 TBSP soy milk)

mix, changing speed to avoid the blade turning empty

1 TBSP Italian dressing
1 TBSP oregano

1/2 TBSP garlic powder
1/2 TBSP salt
1/2 TBSP adobo

4 TBSP light olive oil

2 pounds swordfish steaks
1 TBST olive oil
Kosher salt
Fresh cracked pepper
4 TBST unsalted butter (1 half stick)
¾ pounds mushrooms, cleaned and sliced
Zest and juice of 1 lemon (about 3 TBST juice)
1 green onion, sliced
1 splash dry white wine
2 T chopped parsley

Heat your oven to 400 degrees
Rub the swordfish with the olive oil and season on both sides with salt and pepper

Heat a griddle pan or cast iron pan on high. Sear the fish on both sides for a couple of minutes on each side. Turn off the heat and put the skillet in the oven to finish, about 10 minutes, depending on the thickness of your fish.

In a separate skillet melt butter on medium-high. When the butter is hot add mushrooms, green onions, lemon juice, and zest and splash of white wine.

Saute for 5 – 6 minutes until mushrooms are tender and there is very little liquid left in the sauce. Season with salt and pepper to taste.

Plate the swordfish on individual plates topped with mushrooms and garnish with parsley.

Pick over one package (1/2 pound) of beans for stones
soak overnight
Rinse and put in instant pot with 2 cups of water
Cook 2 minutes, let cool naturally.

—————-

TM6
1 1/2 large onions
5 sweet peppers
2 green onion

1 second, speed 7

5 TBST olive oil

15 min, 100C, reverse lowest speed

—————-

add beans without cooking water
2/3 cup broth
1 tea salt
2 tea smoked pepper
2 tea minced garlic
1 1/2 TBSP oregano
1 TBSP adobo

premix a bit with the spatula

12 min, 110C, reverse speed 0.5

let cool down in TM6 to absorb more flavor

2 TBSP cottage cheese

3 TBSP soy milk

1/2 TBSP olive oil

in the pot with flower decoration (from Grandma Asta)

1/3 cup white sugar
2 TBSP water
(mix well before heating)
on the middle flame (about 1-2 cm below MID)
set alarm to 10 minutes

heat 1.7 l of water

preheat metal quesillo recipient on back right flame on low

move sugar to prevent burning (use IKEA gloves)
it is ready when caramel smoke just starts forming

pour until the last drop into the quesillo recipient (careful, a drop would burn terribly)
turn off back right flame

put the pot into the sink and fill with water

move quesillo pot to distribute caramel to the lower third of the walls

******************

in mixer

4 eggs

1 can of condensed milk (La Lechera – Nestle)

use the empty can to measure the same amount of whole milk (10 oz)

1 TBST vanilla

2 TBSP of rum (Cortavino)

mix on SPEED 1 for 20 seconds

pour into quesillo pot, put the lid and secure it

place the pot into the upper steamer part and put the glass lid

put water into the steamer

cook for 70 minutes (front left flame at the midpoint between LOW and MID)

************

take out, lid off and set to cool for 15 minutes

take a small flat knife and cut around

place pyrex cake form on top, reverse

for 2 people

thaw 1 piece of white fish and 4 scallops

cook strong green tea (the earlier the better to leave the eggs in there for a while)

eggs

bring water to boil, insert eggs and cook for 8 minutes

put into cold water, peel
put into green tea

slice just before serving

rice

we use Nishiki Medium Grain Rice

https://www.amazon.com/Nishiki-Medium-Grain-RicePound/dp/B00852ZN2U/ref=sr_1_3?dchild=1&keywords=sushi+rice&qid=1614557947&sr=8-3

try the instant pot version: https://www.pressurecookrecipes.com/instant-pot-sushi-rice/

1  cup of sushi rice

put into fine strainer
put medium metal bowl in sink and rinse gently
submerge into water in bowl several times, till water pretty clear

let drip for 5 minutes

put 300ml Water into the pot with the copper base

add rice and let soak for 20 minutes

cook with (hermetic) lid for 13 minutes
(on VERY LOW FLAME – otherwise it burns on the bottom)

don’t open lid, take from heat source and let steam for 10 more minutes

rice vinegar

1/4 cup rice vinegar
1 1/2 Tbsp sugar
1 tsp kosher/sea salt

mix in small pan, bring to boil and let sugar dissolve, set aside to cool

after rice has steamed, mix in the rice vinegar

dressing

2 tbsp Mirin
2 tbsp Soy Sauce
1 tbsp Rice Vinegar
1 tbsp white wine vinegar
1 tbsp Sunflower Oil (or other veggi oil)
1 tbsp Green Tea or water

toppings

scallops

cook as usual with butter spread

slice in a few pieces

cod fish

In separate frying pan:

put salt on both sides, cooking for a while In butter spread,

top with dried shiitake powder

avocado

slice thinly

shredded nori

cut 5 leaves of nori with scissors

scallion

cut only the green part from 1-2 scallions

arranging the bowl

put rice, fish, sliced scallops, avocado, egg, scallion and shredded nori

sprinkle with dressing (about 2 TBSP per bowl NOT MORE !!!) , put some olive oil over the avocado slices

serve the remaining dressing in a small bowl

Chirashi Sushi 五目ちらし寿司

https://sabrinacurrie.com/recipe/homemade-chirashi-sushi-superfood-bowl-recipe/

1 large pack of mushrooms (Costco)

2 TBST cottage cheese

some Munster cheese

slice mushrooms

cook (covered) for a few minutes with butter spread

dissolve 1 Teasp Veggi broth paste in 1/4 cup of water and add to mushrooms

cook without lid on high heat to evaporate some of the liquid

add 2 TBSP cottage cheese

grate some munster and mix

Prep Time 15 mins
Cook Time 28 mins
Total Time 58 mins

Ingredients
1 Tbsp Olive Oil
2 Tbsp Butter
1 Onion, diced
3 Stalks of Celery, diced
2 Bay Leaves
1/4 tsp Thyme Leaves, dried
3 Carrots, chopped
4 cloves Garlic, pressed or finely minced
1/4 tsp Pepper
6 cups Chicken or Vegetable Broth low sodium (use only 5 cups for a thick soup, 7 cups for a thinner soup)
1 lb Green Split Peas, rinsed and sorted (unsoaked)
1 tsp Liquid Smoke (Optional) for vegetarian version
1/2 tsp Kosher Salt (add last, after cooking, if needed) (1/4 tsp table salt)

Instructions

Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive oil and butter.

Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent.

Add the carrots, garlic, and pepper. Cook for a minute.

Add the broth

Add liquid smoke, if using, for vegetarian method). Let come to a simmer.

Stir in the split peas.

Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.

Cancel the sauté function and Choose Pressure Cook/Manual, and use the + or – or dial to choose 18 minutes. High pressure. It will take a few minutes for the pot to come to pressure.

When the cooking time has finished, let the pot sit undisturbed for 15 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick release the remaining pressure.

When the pin in the lid drops down, carefully open the lid, facing away from you.

Remove the bay leaves

Taste and add the salt as desired.

Serve hot. The soup will thicken quite a bit when it cools, that is normal.

“An easy to make paella using chorizo, chicken, and shrimp.”

Ingredients
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads

1 bay leaf
1/2 bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined
Directions
In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

• 1/2 cup maple syrup
• 1/4 cup water
• 2 tbsp white or rice vinegar
• 1 tbsp cornstarch
• 2 small garlic cloves, grated
• 1 tsp salt
• 1/2 tsp red chili pepper flakes

1. In a medium saucepan (with the copper base), whisk all ingredients until combined. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened.
2. Transfer to a glass jar and use with meat, fish, vegetables and for dipping. Highly recommend to make Thai Salmon that everyone will rave about for weeks!

can be refrigerated for a few weeks

2 tbsp. apricot preserves

4 cloves garlic, crushed and peeled
2 scallions, trimmed and chopped
1 1⁄2 cups fresh cilantro
1⁄2 cup fresh basil leaves
1⁄2 cup fresh dill
1⁄2 cup fresh parsley
1⁄2 cup fresh tarragon leaves
1⁄2 cup shelled walnuts
1⁄4 cup fresh lemon juice
1 cup walnut oil
Pinch cayenne
Salt and freshly ground black pepper

Place apricot preserves, garlic, scallions, cilantro, basil, dill, parsley, tarragon, walnuts, and lemon juice in a blender. Pulse until smooth. While processing, gradually add walnut oil. Sauce will be thick.
Transfer sauce to a bowl, season to taste with cayenne, and salt and pepper, and set aside for about 2 hours to allow flavors to develop. Sauce will keep in a sealed container in the refrigerator for up to 1 week.

• 2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
• 3 tablespoons extra virgin olive oil (Omar also put some butter)
• Salt
• 1 teaspoon fresh thyme leaves, chopped
• ½ teaspoon oregano
• 3 tablespoons finely chopped flat-leaf parsley

1. Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
2. Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Tip

• Advance preparation: These will keep for four to five days in the refrigerator.

• 3 tablespoons margarine
• 2 tablespoons of finely chopped onions
• 2 minced garlic cloves
• 3 tablespoons flour
• 2 tablespoons soy sauce
• 1 cup water
• salt and pepper

1. Put margarine in a pot and saute the onions and garlic over med-high heat.
2. Reduce heat back to medium after onions and garlic have become golden brown.
3. Make a roux by gradually adding the flour, while continuously stirring to avoid lumps.
4. Still stirring, add soy sauce and water to the mixture.
5. Add salt and pepper to taste.
6. Once the gravy has reached desired thickness, turn off the stove and you are done!

fresh sage

This recipe turned out really well. I used veggie broth instead of water, and reduced the soy sauce to 1 T. because my broth was salted. The gravy was still a little on the salty side, but tasty. I also added some dried sage, thyme and parsley.

The only alteration I made was adding a bit of garlic powder(along with the cloves) and a bit more water than soy sauce.

I add some rosemary and thyme to give it a bit more flavour, which I find complements this recipe very well. I’ve used this over potatoes, veggie burgers, veggie roasts, etc.

Dough

Corn flour (PAN, Venezuelan brand)

Salt to taste

Olive oil (or any other oil) to taste

Triguisar or sazon Goya for flavor and color

Preparation of dough

Mix all the ingredients in a bowl and work inside the bowl until you get a soft but semi-firm dough

Black Beans

Cook the black beans to the desired consistency. While the beans cook, dice onion, green and red peppers, garlic, scallions and tomatoes. Sautee this mixture, for about 5 minutes, and add any desired seasoning (I use adobo, black pepper, oregano and triguisar). Once this mix is cooked, add to the beans and let the simmer at mid-heat. Let them cook for about 20 minutes until most of the liquid is reduced. They must have a consistency that allows for the empanadas to be fried without liquid dripping off.

Using a roller, extend the dough, add a small amount of black beans and fold dough over the mixture to cover it. Then give it a half moon shape.

Fry empanadas in a deep fryer or in a pan with enough oil.