Place the water and salt in a large sauce pan over high heat.
When the water boils, slowly pour in the grits while whisking continuously.
Reduce the heat to a simmer and cook for about 15 minutes. Whisk frequently.
When the grits are nearly done most of the water will have evaporated and the grits will be tender but not mushy.
Serve.
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 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 small saucepan over medium-high heat. When the butter is melted, crush the rosemary and add it to the pan.
Cook for about 1 minute, then add the shallots, stir, and cook for about 3 minutes.
Add the pecans, stir, and cook for about 3 minutes.
Add the rice, stir, and serve.
Place the water in a large sauce pan over high heat.
While the water is coming to a boil, peel and cut the potatoes into chunks about 3/4 inch by 3/4 inch.
When the water begins to boil, reduce the heat to a simmer and add the baking powder while stirring gently. The water will foam slightly.
Add the potatoes and stir gently.
Let the potatoes cook for 10 minutes.
Remove the potatoes to a pan or plate lined with paper towels and let the potatoes cool.
Place a large cookie sheet (preferably non-stick) in the oven.
Preheat the oven to 400°F.
When the oven is hot, add the olive oil to the cookie sheet and then the potatoes.
Toss to coat well and then roast for 30 minutes. Shake the pan every 10 minutes.
Serve immediately topped with the salt.
Place a large skillet in the oven and preheat to 375° F.
Add the olive oil and garlic to the hot pan.
Add the potatoes and toss to coat with the oil.
Sprinkle the paprika, salt and pepper over the potatoes and toss.
Place the pan in the oven, reduce the heat to 325°F.
Roast the potatoes for about 20 minutes. Toss them about every five minutes to brown on all sides. Serve when the potatoes are tender.
Place the chickpea flour, pepper, cumin, and salt in a mixing bowl and mix together thoroughly.
Add the water and knead the dough until it begins to stiffen into a ball.
If you are using the optional roasted garlic, mash the garlic until smooth and add it to the dough. Knead it into the dough until well incorporated.
If you are not using the roasted garlic, you may need to add another 1-3 teaspoons of water to create a firm dough.
Roll the dough into a ball and cut into 16 pieces, then roll the pieces into individual small balls.
Spray a sheet of waxed paper lightly with oil. Place each ball on the waxed paper, fold the waxed paper in half over the balls, and using a rolling pin or the flat of a pan, roll or press each ball into a flat disc about 3-4 inches in diameter.
Remove each disc from the wax paper and set on a dry cutting board.
When ready to cook, place a nonstick pan or griddle over high heat. When drops of water dance on the surface, the pan is ready. Reduce the heat to medium-high and place the Papadums on the griddle.
As the Papadums cook, they will become lighter in color: they are drying out. Small air pockets may form; this is a good indication that they’re ready to be turned. Turn them over and continue cooking until they are a uniform light color and are light and crisp.
You may keep them in a warm oven until the rest of your meal is ready to serve.
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 35-45 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 add the shallot, olive oil and oregano. Toss well and cover. Let stand for about 5 minutes, then serve.
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot.
Cover with water by about an inch.
Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 to 20 minutes until slightly soft in the middle. They should give when squeezed.
While the potatoes are steaming, place the olive oil in a small skillet over medium heat.
Add the white part of the green onions and sauté for 2 minutes, stirring frequently.
Add the mustard, Worcestershire, maple syrup, and tarragon, and whisk until well blended.
When the potatoes are done, remove from heat and drain water.
Place into large bowl and mash gently with a fork while adding the mustard sauce, buttermilk, milk, salt, and pepper.
Just before serving, add the green tops of the green onions and fold into the potatoes.
Serve.
Place a large skillet over medium high heat.
Add the oil and when it is hot add the onion.
Cook for about 5 minutes. Stir frequently.
Add the mushrooms and cook for about 5 minutes. Stir frequently.
Add the brown rice, salt, pepper, Worcestershire sauce, mustard, tarragon and water.
Reduce the heat until the rice is simmering and cook for about 40 minutes until the rice is tender.
Serve.
Place the water in a medium sauce pan over high heat.
When the water boils, remove the pan from the heat and remove one cup of water and place in a small bowl with the dried mushrooms. Let steep for about 15 minutes.
After the mushrooms have steeped, drain the liquid into the pan with the remaining hot water (retain the mushrooms) and place the water and mushroom liquid over high heat.
When the water boils, reduce the heat to medium-high and slowly add the cornmeal. Stir continuously while adding the polenta so that it does not clump.
Add the salt and stir.
Reduce the heat to medium and cook the grits for 12 minutes, whisking very frequently to keep the grits from sticking to the bottom of the pan.
While the polenta is cooking, coarsely chop the reconstituted mushrooms.
After about 12 to 15 minutes, add the cheese and honey to the polenta and stir until well blended.
Serve topped with the mushrooms.
Place 3 cups of water in a medium saucepan over high heat.
When the water is boiling, add the lentils, stir, and reduce the heat to a slow boil.
Cook the lentils for about 15 minutes until tender but not mushy. Drain and set aside.
Place the oil in a large skillet over high heat.
When the oil is hot, add the onions and cook, stirring almost continuously, until the onions begin to brown.
As the onions begin to brown, add the pinenuts. Adjust the heat to keep the onions from burning.
When the onions are browned, add the cumin, cinnamon, cayenne, rice, salt, and 3 cups of water.
Bring the water to a boil and reduce the heat until it is simmering.
Cook for about 15 minutes. Do not stir.
Watch carefully and when the water is gone, turn off the heat and add the lentils.
Toss gently until well blended and serve.
