Middle School Elective Recipes

Black Bean Dip (adapted from Deborah Madison’s Vegetarian Cooking for Everyone)

2 cups cooked black beans
½ cup water or bean broth
1 Tablespoon olive oil
¼ cup sliced scallions, including some greens
1 teaspoon ground coriander
1 teaspoon ground cumin
½ cup chopped cilantro
Juice of 2-3 limes
Salt

Warm the beans in the water or bean liquid.  Heat oil in a small skillet.  Add the scallion and spices and cook over medium heat until tender, about 10 minutes.  Stir in the cilantro and spices and cook over medium heat until tender, about 10 minutes.  Stir in the cilantro and turn off heat.

Coarsely puree the beans and scallion mixture in the blender.  Add lime juice and salt. 

Pour about ¼ - ½ cup over quesadillas or use as a dipping sauce/ 

Chick-pea Burgers (Serves 8)

4 tsp vegetable oil
6 green onions (including tops) chopped
4 cloves garlic, minced
2 tsp each dried oregano and chili powder
2 cup diced sweet red or green pepper and/or ½ cup chopped pickled hot peppers
1 large carrot, grated
2 can (19 oz) chick-peas drained and rinsed
2/3 cup dry bread crumbs
4 tbsp cilantro or parsley, chopped

1. In nonstick skillet, heat 2 tsp of oil over medium heat and cook onions, garlic, oregano and chili powder, stirring, for 2 minutes. Add red pepper and carrot. Cook, stirring for about 3 minutes or until pepper is tender and liquid is evaporated.

2. In food processor or blender, mix pepper mixture with chick-peas (this may be easier in two batches); transfer to bowl. Stir in bread crumbs, parsley, and salt and pepper to taste until well combined. Pressing firmly, shape into 8 burgers.

3. In nonstick skillet, heat remaining oil over medium heat and cook burgers for 4 minutes on each side or until heated through.

Indian Chapati Bread  (from Allrecipes.com)

1 cup Whole Wheat Flour
1 Cup All-Purpose Flour
1 teaspoon salt
2 Tablespoons olive oil
¾ Cup Hot Water or as needed

 1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt.  Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.  Knead the dough on a lightly floured surface until it is smooth.  Divide into 10 parts. Roll each piece into a ball.  Let rest for a few minutes.

2. Heat skillet over medium heat until hot, and lightly grease.  On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.  When the pan starts smoking, put a chapatti on it.  Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side.  Continue with the remaining dough.

Cauliflower, Spinach, and Potato Stir-Fry with Coconut Milk (Serves 6 – 8)

1 large cauliflower, cut into small florets
1 lb fingerling or red potatoes, sliced 1/3 inch thick
Salt
2 bunches scallions sliced, including a few inches of the greens
1 cup chopped cilantro
1 teaspoon turmeric
2 serrano chilies, minced
6 Tablespoons peanut oil
2 bunches spinach, stems removed
2 15-ounce cans unsweetened coconut milk

1. Boil the cauliflower and potatoes in salted water until tender, then drain.

2. Put aside 4 Tablespoons each of the cilantro and scallions to use as garnish.
 
3. In a small bowl, mix 3 Tablespoons peanut oil with the rest of the cilantro, turmeric, and chilies.

4. Heat the pan or wok, add 3 teaspoons peanut oil and swirl it out to the edges of the pan.  When hot, add the scallions and stir-fry for 1 minute.

5. Add the spinach and stir-fry until wilted and tender.  Remove the spinach and set aside.

6.  Add another 3 teaspoons oil and fry the mixture you have made in the small bowl (# 3 above) until fragrant.
 
7.  Add the cauliflower and potatoes, season with 1 teaspoon salt, and cook until heated through.  Pour in coconut milk and add spinach.  Bring to a boil and simmer for 3 minutes.

8.  Serve garnished with the reserved cilantro and scallions.

Black Bean, Avocado and Corn Salad (Serves 18 to 24)

Adapted from http://simplyrecipes.com/

3 cans of black beans, thoroughly rinsed, and drained
3 can sweet corn, drained
1+ 1/2 cup chopped green onions or shallots
2 fresh jalapeño peppers, seeded and minced
3 avocados, peeled, seeded, and cut into chunks
1 cup fresh chopped cilantro
6 Tbsp lime juice (about the amount of juice from three limes)
3 Tbsp olive oil
1 teaspoon of sugar (to taste)
Salt and pepper to taste

1. Make sure to rinse and drain the beans.

2. In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, avocado, cilantro, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the lime juice.) Chill before serving.