cool | Pamela Toman

Black Bean Chili

I've cut this recipe down to a quarter of the original. It makes a high quality canned equivalent chili, not too spicy.

Ingredients	Step
1 c. black beans, rinsed	Soak overnight. (Alternatively, boil 2 minutes and then set aside, covered, to soak 2 hours.)
soaked beans from above, rinsed again ¼ onion, finely chopped 1½ t. fresh garlic, minced 2¼ t. dark chili powder ½ t. cumin ½ t. dried oregano ¼ t. cayenne bit of black pepper	Combine in a pot. Add water to cover by 1.5 inches. Bring to a simmer, stirring occasionally, until beans are very tender (~1+ hour). Add water as necessary and maintain a simmer.
2 stalks celery, finely chopped ¼ onion, finely chopped oil	While the beans cook, saute until translucent. Cook until celery is tender.
¼ c. corn (fresh or frozen) ¼ c. carrot, shredded 14 oz. can crushed tomato ⅛ c. #3 bulgur wheat or wheat germ salt to taste	When the beans are ready, add the sauted vegetables and the fresh vegetables. Keep on heat until the carrots are cooked through.
	Allow flavors to marry for at least 1 hour before serving.

Source: The Grit

Not truly North African, of course. But it does feature some nice warm spices.

This recipe makes enough to feed 2 people for a couple meals (it's only 4 cups of stock). To feed more people, double it.

Ingredients	Step
1 small onion, diced 1 carrot, diced	Brown in the bottom of a soup pot.
2 cloves garlic, diced	Add the garlic to the onion. Let cook about 1 minute.
¾ t. cumin ¼ t. paprika ¼ t. ginger ⅛ t. allspice ⅛ t. cayenne pinch saffron, lightly crushed 1 bay leaf ½ cinnamon stick	Add. Let cook about 1 minute, stirring.
1 can chickpeas, rinsed	Stir into spiced onion mixture.
4 c. stock	Add. Bring to a boil, then simmer for 20 minutes with a lid.
4 c. kale, torn to bite-sized pieces	Add & stir. Ensure the kale is submerged. Serve once the kale is cooked to your liking (maybe 5-10 minutes?).

Source: Fat Free Vegan

It's a good amount of work to fold dumplings. But then again... dumplings.

It is worth the extra step to fry them.

Start with the filling so it has a chance to cool completely:

Ingredients	Step
¾ c. brown lentils 2 bay leaves	Boil in a large pot for 30-40 minutes. Season at the end. Drain the lentils and discard the bay leaves.
2 T. butter 1 onion, diced	Cook in skillet until soft.
3 garlic cloves, sliced ¾ t. coriander, ground ½ t. cumin, ground	Add. Cook until fragrant, about 1 minute.
½ c. sundried tomato, rinsed if needed and chopped finely 1 T. soy sauce	Add. Stir to combine. Remove from heat, then add lentils. Season with salt and pepper. Cool completely, then use as filling in dumplings.
	Boil in well-salted water containing a splash of oil. Once the filled pierogi float, set a timer for 1-2 minutes more and then remove them to drain.
1 T. butter	Heat butter in skillet. Fry pierogi.
parmesan	Serve with parmesan.

You'll also need a dough:

Ingredients	Step
450 g. AP flour 1 t. salt ¼ c. / 60 ml EVOO 1 c. warm water	Combine the dry ingredients, combine the wet ingredients, and then mix both together. Knead 4-5 minutes, until smooth and supple. Invert a bowl on top of the dough and let rest 15 minutes.
	Divide the dough into 3 pieces. Roll each to ~⅛" thick. Cut out 2.5" circles, then roll each circle even thinner. (Don't stack them; they'll stick together.)
	Fill pierogi into each dough circle by tablespoonfuls. Press edges to seal. (Using water shouldn't be necessary — the dough should want to stick to itself.)
2 floured towels	Transfer each filled pierogi to a floured towel covered with another floured towel. Then boil in salted water with a bit of oil until they float, plus 1-2 minutes more.

Source: Michal Korkosz in Fresh from Poland

Serve with cranberry sauce, applesauce, and/or sour cream.

Can fry in morning & leave on paper towels at room temperature, then reheat on a cookie sheet at 400 degrees or under a broiler.

1½ pounds of potato serves 4 people.

Ingredients	Step
2 onions	Grate on a box grater. Squeeze excess juices out over sink.
3 lb. boiling potatoes	Grate on a box grater. Rinse & squeeze excess juices out over sink.
oil	Start heating oil in a skillet.
6 T. flour 1 t. salt 3 eggs	Combine, then mix in onions and potato.
	Fry.

Source: Aaron's Aunt Leah

Sounds ridiculous, but it isn't. Goes well with Breton Beans, or with pierogi.

Ingredients	Step
10.5 oz. / 2 c. sauerkraut	Drain and finely chop.
¾ c. milk 1 egg 1 t. caraway 1 t. savory (opt.)	Mix wet ingredients together in a large bowl.
oil	Start heating oil in a skillet
1 c. (130 g.) flour	Add flour to the wet ingredients. Then add chopped sauerkraut.
	When a drop of batter sizzles in the hot oil, pour by 2T-fuls and spread to 3-inch rounds. Cook until the bottoms brown (about 5 minutes), then turn and repeat. Drain on paper towels. Serve hot.

Source: Michal Korkosz (Fresh from Poland)