Recipe Tag: Starches

Place the garbanzo beans, smoked paprika, tahini, lemon juice, yogurt, and salt in a food processor and process until almost smooth.

Add the dill and pulse the food processor until the hummus is smooth.

Chill well before serving.

Place the pepper in the oven, either directly on the rack or on a piece of aluminum foil.

Set the oven to 325°F and turn it on.

Roast the red peppers, turning 3-4 times to blacken all sides, for about 45 minutes.

Place the roasted peppers in a paper bag and fold over the top.

Allow the peppers to cool for about 20 minutes or until cool enough to handle.

Peel away and discard the blackened skin, the stem, and the seeds.

Dice the peppers and place them in a large mixing bowl with the green onion, celery, smoked paprika, pepper, salt, and goat cheese.

Set aside.

Place a large skillet in the oven and preheat to 375°F.

When the oven is hot, add the olive oil and swirl to coat the pan.

Add the corn and place the pan in the oven.

Roast for 20 to 25 minutes. Toss occasionally.

Remove the pan from the oven and add the corn to the mixing bowl with the goat cheese, veggies and spices.

Fold together until the cheese melts and the spices are blended.

Place the dried porcini in a bowl and pour the boiling water over them.

Stir gently and let steep for about 10 minutes.

While the mushrooms are steeping, place the olive oil in a large sauce pan over medium-high heat.

Add the onion and cook for about 4 minutes. Stir frequently.

Add the celery and cook for about 4 minutes. Stir frequently.

Add the sage, black eyed peas, salt, paprika, Worcestershire, honey, and vegetable stock.

Drain the broth from the mushrooms into the pan. Stir.

Coarsely chop the mushrooms and place them in the pan. Stir.

Simmer, covered, for about 2 hours, stirring occasionally. Serve.

Place the olive oil in a medium sauce pan over medium high heat. Add the shallot and garlic. Cook, stirring frequently, for about 3 minutes.

Add the celery and cook for another 2 minutes.

Add the quinoa, salt and pepper. Cook, stirring continuously, for about 1 minute.

Add the chicken stock and water. When the water boils, reduce the heat until the quinoa is simmering. Stir occasionally.

Cook until the quinoa is soft and the liquid evaporated. Add more water 1/4 cup at a time if needed. Total cooking time about 25 to 30 minutes.

Place a medium sauce pan over high heat. Add the water, chicken stock and salt. Place the whole clove of garlic in the water.

When the liquid boils, stir in the brown rice, lemon zest and lemon juice.

Reduce heat to medium-low and simmer, partially covered, for about 25 – 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for about 5 minutes before serving. Remove the garlic clove and discard before serving.

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 40 to 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Place the butter in a large skillet over medium high heat.

Melt the butter, and as it begins to turn brown, adjust the heat so that the butter browns but does not burn.

When the butter is lightly browned, add the sage and cook for about one minute.

Add the rice and green onion and sauté for about 5 minutes, tossing frequently.

Serve.

Place the water in a small sauce pan over high heat.

When the water boils, add the saffron threads and remove from the heat. Let the saffron steep for about 30 minutes.

Return the pan to the burner over high heat.

When the water is almost boiling, slowly whisk in the cornmeal and reduce the heat to medium, whisking almost continuously.

Cook for about 10 minutes until the polenta is thick.

Whisk in the grated parmesan and serve.