Janet's Couscous

2 lb. chicken, lamb or fish or beef

3 carrots

3 onions

2 potatoes

salt

2 T. tomato paste

red pepper or harissa

green peppers

6 -oz. chick peas, soaked overnight

green beans

oil

* Any fresh vegetables you have are good in couscous. Winter squash, yams, and cauliflower are especially good additions.

Place couscous grains in a mixing bowl and pour a glass of salted water over them to soak.

Put 3 T. oil into a large pot and heat for about 3 minutes. Add the green peppers, whole. Peel and dice the onions and heat them until they turn slightly yellow. Remove the peppers and reserve. Add the meat, cut into pieces to the onions, and add tomato paste. Cook for 10-15 min., adding a little water from time to time to prevent sticking. Add 1/2 t. red pepper or harissa and pour in about 2 quarts of water, or to cover up to the mid-point of the pot, then add the chick peas.

After 20 minutes boiling, add the cut carrots, potatoes and green beans.

Pour the couscous grains into a sieve and hang the sieve over the steaming pot. Cover the pot, allowing the couscous to steam for 20 min. or until meat and vegetables are tender.

Put the couscous onto a large serving platter. Pour on a little sauce and allow it to soak in for about 5 min. Put meat, chick peas, carrots, potatoes and green peppers on top of couscous. Pour remaining sauce into bowl. Serve.

*Note: This recipe is traditional Tunisian Couscous. Moroccan and Algerian Couscous have cinnamon, saffron, turmeric and dried fruit in addition to the above.

Harissa is a thick hot pepper sauce.

Amie's Lentils with Rice

(a middle eastern side dish---we love eating it with fish):

Onions

lentils

Rice (white/ basmati or brown)

cumin

salt

oil

water

Sautee and brown onions. Add lentils and sautee a bit. Add rice (if using brown rice, cook rice 1st as this takes more time to cook). Cover with water (about 2x the depth of the lentils and rice mixture). Add cumin and salt to taste.

Cook on stove top on medium-low heat, try not to mix too often or it will get mushy.

Topping: plain yogurt

Terry's Cuban Black Beans

1 lb. black beans 1/2 tsp pepper

1 green pepper, cut in strips 1/2 tsp oregano

2/3 cup olive oil 1 bay leaf

1 onion, chopped 2 tsp sugar

4 cloves of garlic, mashed 2 tsp vinegar

1 green pepper, diced 2 tsp wine

4 tsp salt

Combine beans, 10 cups water and green pepper strips in large kettle. Cook for 45 min. Combine oil, onion, garlic and diced green pepper in frying pan; brown. Remove 1 cup black beans from kettle; place in frying pan, ( mash the beans, slightly if desired, for thickening) then stir back in to kettle of beans. Add salt, pepper, oregano, bay leaf and sugar. Cook for 1 1/2 to 2 hours or to desired thickness. May serve over rice.

Variations: Drain the beans, after cooling, mix with fresh green pepper, (while cooking they tend to become black,) without color. I have mixed whole kernel corn and pimento strips for a cold salad. Also, for the salad, I used a Lemon- pepper marinade, and let it set in the refrigerator for a couple hours.

Black beans are a good source of Iron. My sister, a vegetarian, and my husband are deficient after chemo. The nutritionist said this was a good food.

Adela's Corn Tortillas

2 C. Maseca (Instant Corn Masa Flour)

1 1/4 C. Water

1/4 tsp. salt

Combine 2 cups (loose measure) of MASECA, 1/4 tsp. salt and 1 1/4 cups water. Mix thoroughly for about 2 minutes to form soft dough. If dough feels dry, add more water (one tablespoon at a time).

Divide dough into 16 equals balls. Cover with damp cloth to keep dough moist. Line a tortilla press with the sheets of thick plastic wrap. Place each ball between plastic and press until tortilla measures 5 to 6 inches in diameter. Carefully peel off plastic wrap.

Preheat ungreased griddle, skillet, or comal on medium-high heat.

Cook tortillas one at a time for 50 seconds. Turn, then cook the second side for another 50 seconds. Cover tortillas with cloth napkin to keep soft and warm.

FOR TOSTADAS: Let tortillas cool before frying in oil.

Adela's Flour Tortillas

2 1/4C all purpose flour, plus extra for dusting

1tsp. salt

1/2 tsp. baking powder

2 3/4 oz. shortening or white vegetable fat

1/2 C hot water

Sift the flour, salt and baking powder into a large bowl.

Add the shortening and rub it in with your fingertips until the mixture resembles fine bread crumbs. Add enough water to form a soft dough.

Turn out the dough on to a lightly floured counter and knead until smooth. Divide the dough into 12 pieces and shape each into a ball. Cover with a clean dish towel and let rest for 15 minutes.

Roll out 1 ball at a time, keeping the remainder of the dough covered, into a 7-inch circle. Stack the tortillas between sheets of nonstick parchment paper.

Heat a grill pan or large, heavy-bottom skillet over medium-high heat. Cook 1 tortilla at a time for 1-2 minutes on each side, or until lightly browned in places and puffed up. Served warm.

Veronica's Mexican Cucumber Juice

2 unpeeled cucumber, just cut the ends

Juice of 4 limes

1 gallon of water

sugar to taste

In a blender put the diced cucumber, lemon juice and some water.

Blend and strain. Add sugar, the rest of water. Serve very cold.

Veronica's Mexican Wheat and Chickpea Casserole

2 C. uncooked white wheat (cook for 45 to 60 minutes, rinse and drain)

2 cans of chick peas(drained)

1/4 C. vegetable oil

8 Roma tomatoes (diced very small, almost smashed)

3 jalapenos (optional) cut length wise

1/2 white onion (cut length wise)

salt to taste

garlic powder to taste

cumin to taste

In a big pan heat the oil and cook the onion for 1 or 2 minutes. Add the jalapenos and stir. Add the tomatoes stir and smashed them while you are cooking. Add the drained chick peas and cooked white wheat. Add the spices. Lower the heat to the minimum, cover and simmer for 15 minutes.

Let it cool a little and add 1 or 2 Tbs. of sour cream and 1/4 C. of queso fresco (mexican white cheese).

Serve: With rice and salad and cucumber juice or with bread or over tostadas or with tortillas. And when you serve it pour over some more sour cream and sprinkle queso fresco.

Rhianna's Navajo Fry Bread Tostadas or Sopaipillas

A soft bread-like tortilla.To make fry bread:

Skillet with one inch of oil for frying (peanut oil works best, but you may use canola or vegetable.) Or a deep fat fryer.

2 Cups flour

2 tsp baking powder

1/2 tsp salt

1/2 Cup powdered milk

Enough warm water to make a soft dough that pulls away from the bowl added at 1/2 cup intervals, (usually about a cup of warm water.) Use a glass bowl with wooden spoon to stir ingredients or mix in food processor with blade attachment.

Let dough rest 15 minutes before patting into rounds.

Take two inch pinches of dough and pat or roll into small tortilla 1/8 inch thick. You can make it thicker if desired.

Fry quickly about 15-30 seconds on each side in very hot grease.

This recipe makes appox. 6 fry breads (tortillas) and may be doubled.

Make several double batches for a large family.

For toppings you may use food storage salsa, church refried beans, rice, lettuce, cheese, onions, any kind of meat (chicken, pork, beef).

Use same tortillas for sopaipillas.

These fry breads (tortillas) make the meal and the dessert and can be served with sides like rice and beans, or can be served alone.

My husband and I agree that we could live off of these happily when a famine comes with the food storage we have!

toppings: honey, butter, powdered sugar, syrup, sugar and cinnamon.

Denise's Amazing Brazilian Blender Pancakes

Ingredients:

4 eggs
2 1/2 cups milk
1 cup oats
1/3 cup wheat grain
1 tsb wheatgerm (optional)
1 tsb flax seed meal (optional)
to sweeten: 1 ripe banana or 2 tbs sugar
1 pinch salt
1/3 cup oats ( not blended)
vegetable oil spray

Blend eggs, milk and wheat grain in blender for about 3 minutes. Add remaining ingredients except 1/3 oats and blend till smooth. Stir in oats (for texture) and pour 1 cup of mixture into HOT skillet sprayed with vegetable oil (mid-high stove). Turn it over when steam is seen coming out of pancake. Leave it on for 1-3 more minutes. Let cool on cookie sheet rack, side by side (to maintain crispiness). Do not stack them until fully cooled or they will be moochie :) ENJOY!

PS: These crepe like pancakes are designed to be thin, slightly crisp on the edge and very nice in texture. The wheatgerm and flax seed meal are optional - I have these items always in my pantry, for vitamin source mainly, and add them to breads, cakes, waffles and any other possible baking good. The same way I add nutritional yeast (loaded with B vit) to sauces or just use in place of parmesan cheese, like some countries do.

Janet's Tzatziki sauce

1 cucumber, peeled and diced

1 c. plain yogurt

1/4 c. fresh lemon juice

2 cloves garlic, mashed

Blend all ingredients in blender or food processor. Add salt to taste.

Janet's Tahini Sauce

1 c. tahini paste (sesame butter or paste)

1/2 c. fresh lemon juice

3 cloves garlic, mashed

1 1/2 t. salt

3/4 c. plain yogurt

Mix all ingredients.

Janet's Falafel

2 c. dried chickpeas (garbanzos)

1 medium onion, minced

5 garlic cloves, mashed

1 c. cilantro or parsley, minced

1 t. Baking Powder

2 t. coriander

2 t. ground cumin

1/2 t. red pepper flakes

1 T. salt

1/2 t. black pepper

Vegetable oil for frying

Cover the chick peas with water and soak for 24-48 hours. Drain and set aside.

Mash with a potato masher, or grind in a food processor until the mixture looks like breadcrumbs.

Add onion, garlic, cilantro, baking powder and spices.

Mix until ingredients are incorporated, but texture is still coarse.

Form mixture into 1" balls and slightly flatten them. Place on cookie sheet and refrigerate for 15 minutes.

In a frying pan or electric fry pan heat 1" oil* to 350 degrees.

Fry 3 or 4 falafel balls for 3-5 minutes, until nicely browned. Drain on paper towel.

Serve with tahini sauce or tzatziki sauce in pita bread with lettuce, tomato, and onion slice.

*Note: Falafel can be deep fried, pan fried in 2-3 T. oil, or oven baked in tiny-size muffin tin,

and they are still wonderful.

Janet's Creamy Lentil Soup

This smooth and creamy soup is traditional in Egypt.

2 qt. water or chicken broth

2 c. orange lentils

2 t. cumin

2 T. chicken boullion or soup mix

Cover lentils with water and bring to a boil. Cover pan and simmer for 45 minutes, or until lentils are soft. Stir in boullion and cumin. Half fill blender bowl with soup and blend until smooth. Pour smooth lentils into large bowl or 2nd pot, and continue blending until all soup is smooth. Serve with a sprinkling of cumin and a slice of lemon.

Janet's Koshari--layered chili

This is a traditional Egyptian dish.

Prepare the 6 layers and stack in a decorative serving bowl in the following order:

Layer 1: Rice

2 c. cooked rice

Layer 2: Macaroni

2 c. cooked macaroni

Layer 3: Lentils

2 c. cooked lentils--or use the following recipe

Slice 1 onion. Saute in 2 T oil. Add 2 c. water and 1 c. lentils. Bring to a boil. Simmer for 1 hour. Salt to taste. Also add 1 t. cumin, 1/2 t. each allspice, cinnamon and nutmeg.

Layer 4: Salsa

Use your favorite bottled salsa OR:

Heat 2 T. oil, and 1 chopped onion and saute until golden brown.

Add 2 T. white vinegar

2 c. canned tomatoes or tomato puree

1/2 t. each allspice, cinnamon, nutmeg

1 T. chili powder

1 t. cumin

Cook sauce until thick. Optional: a few shakes of hot sauce.

Layer 5: Onions

Thinly slice and saute 2 large onions in 2 T. oil until crispy and brown. Drain on paper towel.

Layer 6: Chickpeas (garbanzos)

1 can chickpeas or 2 c. cooked and drained

Toss with 1 t. cumin.

Naha's Mother's Chapatis--pan fried bread

2 c. whole wheat flour

water, yogurt or milk (yogurt and milk make softer chapatis)

1 t. salt

2 T. vegetable oil

In a rectangular baking dish make a hill of flour, and carve a well in the center.

Pour a 1/4 c. of your liquid into the well.

Knead in the liquid. Continue adding liquid and kneading until the dough is smooth and soft.

Add the vegetable oil and knead again.

Cover the dish with a cloth and allow to sit for 15 minutes.

Divide the dough into golf ball-size pieces and roll into smooth balls. Children love to help.

On a floured surface, roll a golf ball-size piece flat with a rolling pin until you have about a 6 inch circle, and the dough is 1/16th of an inch.

Heat a pan or griddle on medium heat and when the pan is warm,place in it a circle of dough.

The chapati is ready to flip over when you see bumps raising from the heat.

Use a spatula to flip chapatis.

Flip again to cook each side one more time.

Gently press the chapati with a folded towel to cause it to puff up.

Once the chapati is rounded it is ready to eat.

Serve immediately, or place on a plate and cover with cloth until all the chapatis are baked.

Serve with Lentil Curry

Refried beans

2-3 c. cooked pinto or other beans

1/4 c. oil or bacon fat

2 cloves garlic, minced

1 medium onion, chopped

1 chili pepper chopped

1 tomato chopped

grated cheese

cooked bacon

Saute garlic and onion until onions are golden. 

Add beans and mash together with onions and garlic.

Stir fry for a few minutes.

Add grated cheese and continue cooking until cheese is melted.

Toss in pepper, tomato and cooked bacon and a sprinkle of hot sauce if desired.

Oriental Fried Rice or Fried Wheat or Fried Bulgar

2-3 c. cooked rice, cooked wheat, cooked bulgar, or a combination

2 cloves minced garlic

1 T. fresh ginger, grated

1/2 medium onion, chopped

1/2 green or red pepper, chopped

1/2 c. celery, chopped

1/2 c. any vegetables you have: fresh, canned or frozen green beans, bean sprouts, broccoli, green peas, cauliflower,

1/4 c. nuts, sliced

1/4 c. dried, canned or fresh fruit, chopped, whatever you have: raisins, apricots, mangoes, or 

bananas, pineapple (optional)

1 t. Chinese 5-spice (optional, but a very good addition)

1/3 c. soy sauce

1 scrambled egg

1/2 c. finely sliced leftover or canned meats or fish (optional)

a shake or two of your favorite hot sauce, or chili pepper

Saute garlic, ginger and onions until the onions are golden. Add green pepper, celery, vegetables, fruit and nuts to taste, and stir and cook for 2 minute

Add rice and continue cooking and stirring for 3 or 4 minutes. Add spices and soy sauce, continue stir frying for 1-2 minutes.

Fold in scrambled egg, stir fry 1 more minute.

Serve in bowls.

Lisa's Hummous

2 cans chickpeas, or 2 c. cooked chickpeas

2 T. sesame paste, sometimes called tahina

1/4 c. lemon juice

2-4 cloves garlic, minced

1/2 t. salt

parsley leaves chopped

slice of lemon

olive oil

cumin

Drain the liquid from one of the cans of chickpeas. Reserve the liquid from the 2nd can. Add tahina sauce, lemon juice, garlic, salt and chickpeas, and water from one can of chickpeas to a blender or food processor bowl and blend until smooth.

Serve in a flat dish sprinkled with olive oil, cumin and slices of lemon.

Tasty dip for toasted pita bread, chapatis, flour tortillas, chips or crackers.

To make salad dressing, thin the hummous with additional water to the desired consistency.

Cornmeal Polenta

 Traditional Italian dish

4 1/2 c. water or broth

1 c. cornmeal, not the self-rising variety

1/2 t. salt

1/2 c. grated parmesan or other cheese (optional)

1 t. Italian seasoning (optional)

In a heavy saucepan bring water or broth to a boil. 

While rapidly whisking the boiling liquid slowly drizzle in the cornmeal.

Continue to whisk the mixture as it rises to a second boil.

Lower the heat, and stir frequently as it cooks.

The polenta is done when it is thick enough to stand up a spoon.

Stir in cheese, if desired.

Serve polenta topped with your favorite pasta sauce and grilled vegetables.

Or serve polenta plain with butter, like our pioneer ancestors ate it. 

For breakfast: Pioneers also served "corn meal mush" the next day

after. They sliced the "mush" and fried it quickly in butter or bacon fat for a hot breakfast before

beginning the day's journey on the trail.

Lentil Curry Dip

1 T. olive or other vegetable oil

1 medium onion, chopped

2 cloves garlic, finely chopped or garlic powder

1 T. fresh *ginger, grated

3 c. water or broth

1 c. lentils

1 t. cumin

1 t. coriander

1/4 t. cinnamon

1/4 t. cayenne pepper

1 t. salt, or to taste

3 T. tomato paste

2 T. chopped cilantro

1. Heat the oil. Add onion, garlic and ginger. Saute until the onions are golden. Add spices and stir constantly for 2 minutes. Add tomato paste to spices and cook and stir an additional minute.

2. While stirring the vegetables and spices, add water or broth and lentils. Bring pot to a boil, cover the pot, turn down the heat and allow to simmer for about 40 minutes. The liquid should boil down, but add additional water if needed to prevent sticking.

3. Blend until smooth, to serve as a dip with chips or toasted pita bread. Can also serve over rice, topping with the chopped cilantro.

*Note: Can be cooked in pressure cooker for 5 minutes after regulator jiggles.

Fresh ginger may be stored frozen and grated frozen. Ginger may also be grown indoors in a pot.

Serve with chapatis recipe above.