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Step aside onion rings, crispy crunchy poblano rings are in town. Pick out the biggest smoothest poblanos you can get. The smoother they are, the easier to peel. I grilled the peppers, but you can roast them in the oven or even toast them over a gas burner. Once the peppers are nice and charred, put them in a paper bag and close it up to steam them, that makes them easier to peel. Peel the peppers, don t worry about getting all the skin off, leave the stubborn stuff on, then gently pull the stem out, that will bring out most of the seeds and veins. You are going to be setting up a dipping station, flour, eggs, panko. Some spice needs to be added to the panko so I ground up some dried chipotle peppers and added that to the panko. Slice the peppers into 1/4 inch rings. Handle the rings very carefully, use two hands because they break easily.I think you know the drill, dip the rings into the flour, then the egg then the panko. Fry in 350*F oil. Next time I do this, which I will, I think I ll cut the rings a little thicker and hopefully, they won t be as fragile. Please make these, you will love them. 3 fresh poblano chiles3 cups vegetable oil, or as needed, for frying1 cup all-purpose flourSalt2 large eggs, beaten2 cups panko bread crumbs3 tablespoons ground dried guajillo chile or ground chipotle powderDirectionsPlace the poblanos directly over a gas burner on medium-high heat. Using tongs, turn as needed so the chiles can char evenly. The chiles will turn black and look burned; this should not take more than 5 minutes because chiles can turn soft and release water if cooked for too long. Transfer the chiles to a resealable plastic bag and let steam for about 5 minutes. This will allow for easier peeling. Peel the charred skin off the chiles and slice into ¼-inch rings, discarding the stem.Heat the vegetable oil in a large, heavy saucepan until a deep-fry thermometer inserted into the oil reaches 350°F. (If you do not have a thermometer, test the oil with a piece of bread crumb, which should sizzle when it touches the oil.) Meanwhile, arrange three bowls in an assembly line: one of them with the all-purpose flour seasoned with about 1 teaspoon of salt, another one with the beaten eggs, and the third one with a mixture of the panko bread crumbs and ground guajillo.Carefully dredge the poblano rings in the flour, making sure not to break them. Shake off the excess flour and soak in the beaten egg. Then cover with the panko-guajillo mixture.Fry in the hot oil until crisp and golden in color, about 2 minutes. Remove from the oil and set on paper towels to drain the excess oil. Season with salt while the rings are still warm.I really think this is one of the best dishes I’ve ever come up with. Cut crosswise into rings, poblanos make for the perfect onion ring and a killer replacement for onions on your burger. I can eat a whole basket of these with just a mix of mayo and chipotle or even tartar sauce. To char the poblanos, you might need to try it a couple of times before you master the technique. You’re looking to char them completely, but if you overdo it, they might get too soft or disintegrate, making it hard to cut them into rings. In fact, for this recipe it’s okay to undercook them slightly. Peel off as much of the char as you can, but it’s fine and even adds flavor if you leave some of the charred bits.Casa Marcella: Recipes and food stories from my life in the Californias Cookbook.This is a whole new hummus recipe for me and from now on, the only one I ll use. I was curious as to the difference if any, the temperature of the chickpeas, warm vs chilled, would have on the finished hummus, so I ran a little experiment. On the left, hummus made with chilled chickpeas and chilled cooking liquid (aquafaba). It is thicker and yielded half a cup more than the hummus made with warm chickpeas shown on the right. On the right is the hummus made with warm chickpeas and warm aquafaba, it s not as full-bodied as the chilled batch produced. Even after refrigeration, there remained a difference in the consistency, neither one is grainy, they are both silky and smooth. These are right out of the food processor before refrigeration. There is no difference in taste. I didn t skin the chickpeas before processing and you really don t need to, trust me, they will get good and pulverized considering how long they are processed, and I think the addition of the water during processing helps break them down even more. Here s what I found interesting about this recipe; the use of the cooking liquid (aquafaba,) the ratio of tahini to chickpeas and the amount of water added, oh yeah, and using citric acid in lieu of lemon juice. LOL, I guess that s the whole recipe.Please give it a try, you won t regret it. From the cookbook On The Hummus Route.Place the chickpeas in a bowl, add water to cover by at least 2 inches (5 centimeters) and place in the refrigerator for at least 24 hours. The maximum time for soaking chickpeas shouldn’t exceed 48 hours. 2. Drain and rinse the soaked chickpeas thoroughly.Transfer the chickpeas to a deep, large saucepan. Add water to cover by at least 2 inches (5 centimeters), add the baking soda and bring to a boil. Reduce heat to low and simmer until the chickpeas are soft, the skins are split, and the cooking liquid is thick and gelatinous, 1 to 1¼ hours. Make sure that the water is at a steady simmer and the chickpeas are in constant motion. Use a spoon to occasionally skim the foam floating to the surface.If using whole chickpeas as garnish, use a slotted spoon to set aside 1 cup of chickpeas when they are soft, but before they lose their shape.Let cool. Place the cooked chickpeas in an airtight container and cover with their cooking liquid. Cover and keep refrigerated until ready to use, 2 to 3 days. Ingredients1 1/4cups (300 grams) chilled Cooked Chickpeas for Hummus½ cup (120 milliliters) chilled chickpea cooking liquid1¼ teaspoons citric acid (see Note)1¼ teaspoons salt2 cups (480 grams) raw tahini1 cup (240 milliliters) cold waterPlace the chickpeas, cooking liquid, citric acid, and salt in a food processor and process until smooth, about 3 minutes.Add 1 cup (240 grams) of the tahini and ½ cup (120 milliliters) of the cold water and process for 2 minutes more.Add the remaining 1 cup (240 grams) tahini and the remaining ½ cup (120 milliliters) water, and process for 2 to 3 minutes. Taste and adjust seasoning with salt and citric acid, if needed. The hummus should be slightly thin and runny.Transfer the hummus to an airtight container and refrigerate for 6 to 10 hours. During this time, the hummus will stabilize, develop a creamy texture, and its flavor will deepen.The hummus will keep in an airtight container refrigerated for 2 to 3 days.Note:Citric acid is used by many hummus makers instead of lemon juice. It offers consistent acidity and flavor, unlike lemon juice, which can be volatile and turn bitter in your hummus. Hummus is a perfect food. It incorporates legumes (chickpeas), fat (tahini), and grain (in the form of pita), making it an ideal vehicle for consuming protein. It also happens to be a delicious and nourishing food, with a luscious texture and dreamy flavor that dazzles the senses. When making the hummus, be sure to follow the recipe to a tee. Using chilled chickpeas and chickpea cooking liquid is especially important, as it will produce a thick and creamy spread. Recipe by Ariel RosenthalHands down, the best mayonnaise I ve made so far. Rich, and creamy with just the right amount of tang.I ve always used eggs, to make mayonnaise, but this time I was out of eggs and too lazy to go get some. I ve known that aquafaba is a great egg alternative but dang, I didn t know it would make such wonderful mayonnaise. So, let s make some mayonnaise. You ll needThe liquid from canned garbanzo beans, that s the aquafaba, lemon juice, dry mustard, oil, and salt, that s all. Put the aquafaba, lemon juice, mustard, and salt into a bowl, and whisk/blend until well blended. Then slowly add the oil in a thin stream while whisking/blending until mayonnaise is thick. I always make my mayonnaise using avocado oil instead of olive or vegetable oil. I think it just tastes better. I did a little googling and you can make your own aquafaba if you cook your own garbanzo beans from dry. Some say to use the liquid you soaked the beans in, some say to discard it. I haven t made it yet but here is someone who has.Lazy Cat Kitchen 3 tablespoons aquafaba1 tablespoon fresh lemon juice1/2 teaspoon dried mustard1/2 teaspoon salt3/4 cup vegetable/ soybean oil (or any neutral tasting oil)Combine aquafaba, lemon juice, mustard, and salt in medium bowl. Whisk (see notes) until well blended, about 30 seconds.Gradually add the oil in a very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes.Cover and chill.I use an immersion blender to make the whisking process easier.Keep in the refrigerator in an airtight container up to 3 days.Nutrition FactsEggless Homemade MayonnaiseAmount Per ServingCalories 89 Calories from Fat 90% Daily Value*Total Fat 10g 15%Saturated Fat 8g 40%Sodium 72mg 3%Vitamin C 0.4%* Percent Daily Values are based on a 2000 calorie diet.Mommyshomecooking.comI ran across Pati Jinich s recipe for Black Bean Soup in her Mexican Today Cookbook, which I highly recommend. I had some Mayocoba beans already cooked so I thought I d go ahead and use them, but what I really wanted was to try the masa dumplings. Her original recipe is the one posted Here s what you need Vegetable oil, white onion, garlic, chiles, or dried red pepper flakes (not shown) tomatoes, beans, broth, masa, cheese, and mint. The recipe calls for chilis de arbol, I didn t have any so I decided to add a pinch of red pepper flakes. I also didn t have any fresh tomatoes so I drained a 14.5oz can of diced tomatoes, reserving the juice. In the saucepan goes the oil and onion, once the onion is cooked down a bit add the garlic and the tomatoes. The tomatoes need to be cooked down to a soft thick paste, don t skimp on this step. Then add the beans with some of their broth. Add the juice that was drained from the canned tomatoes to chicken or vegetable broth and add to the saucepan. You can blend the soup in a blender for a smooth consistency or use an immersion blender if you want more texture to the soup. For the dumplings mix the masa with water making a coarse dough. Add the mint and cheese. Roll the dough into about 1 balls and add to the soup. I varied from the recipe by using Mayocoba beans, red pepper flakes, canned tomatoes, and feta cheese. It turned out delicious and I will for sure make it again. I might even try and follow the recipe next time. 1 cup canola or safflower oil½ cup chopped white onion1 garlic clove2 chiles de árbol, stemmed and coarsely chopped (seeded if desired)8 ounces ripe tomatoes (about 2 medium), cored and choppedKosher or sea salt3 cups Basic Black Beans with ½ cup of their cooking broth8 cups chicken or vegetable broth, homemade or store-bought1 cup corn masa flour, such as Maseca (preferably masa mix for tamales, but masa for tortillas will also work)¾ cup water4 ounces queso fresco, farmer’s cheese, or ricotta, crumbled (about ½ cup loosely packed)2 tablespoons finely chopped fresh mintMexican crema, for garnish (optional)Heat 2 tablespoons of the oil in a large heavy pot or casserole over medium-high heat. Add the onion and cook for 5 to 6 minutes, until it has completely softened, the edges are golden brown, and there is a toasted, sweet aroma wafting from the pot. Add the garlic and chiles and cook, stirring, for 1 minute, or until the garlic is fragrant and has colored and the chiles have softened a bit and intensified to a darker and more burnt red. Stir in the tomatoes and ½ teaspoon salt and cook, stirring, for 5 minutes, or until the tomatoes have cooked down to a soft, thick paste.Add the beans with their broth and 4 cups of the chicken or vegetable broth. Bring to a boil, then reduce the heat to medium, cover partially, and simmer for about 10 minutes. The beans should be completely soft and the broth thick and soupy.Meanwhile, prepare the masa for the dumplings: In a medium bowl, combine the corn masa flour with the water and ¼ teaspoon salt. Knead together with your hands. The dough will be very coarse and seem dry. Add the remaining 2 tablespoons oil, the cheese, and mint and mix together until the dough is very soft and homogenous, about 1 minute.Working in batches, puree the soup in a blender until completely smooth. Cover the blender lid with a towel to avoid splashes. Pour back into the pot and stir in the remaining 4 cups broth. Bring to a simmer over medium heat, then reduce the heat to low.To form the dumplings: For each one, scoop up enough masa to make a 1-inch ball, roll it between your hands (moisten your hands if the dough sticks), and gently drop into the soup. Once all the masa balls have been shaped and added to the soup, partially cover the pot and let the soup simmer gently for about 20 minutes, until the dumplings are cooked through. They will thicken the soup as they simmer. Taste the soup for salt and add more if necessary.Serve hot, garnishing each bowl with a spoonful of crema, if desired.Variation: This soup will be much more delicious if you use home-cooked black beans, but if you are in a time crunch, feel free to use canned. Two 15-ounce cans plus an extra ½ cup chicken or vegetable broth or water can stand in for homemade.Mexican Today: Pati Jinich cookbookFor those of you who like me are unfamiliar with freekeh, it s unripe green wheat that s been roasted over wood fires. It has a wonderful smoky flavor. I hope you seek it out, it s well worth your effort. So let s get cooking, gather up some, Freekeh, pinto beans, celery, carrot, lemon, allspice, coriander seeds, cumin seeds, garlic, onion, and chicken broth. Dice the onion and get that started sauteing in a saucepan. Toast the coriander and cumin seeds and crush in a mortar. I love my little wooden one, it s the perfect size for nuts and seeds. They don t jump out all over the place when I m trying to grind them up. Once the seeds toasted and ground and to the onions along with the allspice and garlic. Toast about a minute more. To the onion and spices, add the beans, carrots, celery, stock, and freekeh. I didn t add water like the recipe says, I used all stock. Once the freekeh is soft, add the lemon juice and olive oil. Ladle up, top with yogurt, chives and olive oil. You ll love it. Shorbat Freekeh2 tablespoons olive oil or any neutral oil1 onion, finely chopped1 teaspoon coriander seeds1 teaspoon cumin seeds1/2 teaspoon ground allspice2 garlic cloves, crushed14 oz./400g can of pinto beans, drained and rinsed1 cup/150g freekeh2 carrots, peeled and finely chopped2 celery sticks, finely chopped4 cups/500ml vegetable or chicken stocksea salt and freshly ground black pepper2 tablespoons extra virgin olive oil, plus more to serve2 tablespoons lemon juice unflavored yogurt, to serve3 1/2 tablespoons/15g chives, finely choppedHeat the cooking oil in a saucepan, add the onion and fry over a medium heat for 10–15 minutes, until soft. Toast the coriander and cumin seeds by stirring them in a dry pan over a low heat for a minute or so until their aromas are released. Crush them in a mortar and pestle or spice grinder and add to the onion with the allspice and garlic. Fry for another 2 minutes until fragrant.Add the pinto beans, freekeh, carrots, celery, stock and 2 cups/500ml just-boiled water, cover and simmer for 45 minutes until the freekeh is quite soft. Then season with 1/2 teaspoon pepper and the 2 tablespoons each of extra virgin olive oil and lemon juice.Depending on how salty (or not) your stock was, you may want to add a little more salt. Stir well and cook for 2 minutes.To serve, ladle into warmed bowls, add generous dollops of unflavored yogurt, a sprinkling of chives and a drizzle of extra virgin olive oil.Zaitoun: Recipes from the Palestinian Kitchen Cookbook

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