Black Bean Piquante Sauce

Source: Ecological Cooking
Date tried: January 13, 2018
Yield: 6 servings (about 1 1/2 quarts)
Time needed: 3 hours if beginning with dried beans

This makes a large quantity of sauce and I think 6 servings is an underestimate. The final simmering is best done in a slow cooker so, starting with dried beans and the necessary pre-soaking as well as the time to cook the beans, then 4 or more hours in the slow cooker, one needs to plan for a two-day project.

Out of that possibly only 20 minutes is active preparation.

The resulting sauce is quite pleasant though. I think I will find plenty of uses for it.

Black Bean Sauce on noodles and rice

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Enchilada Bake

Source: Diet for a Small Planet
Date: January 5, 2018
Yield: 4 servings
Time needed: 90 minutes

This is a very good dish. Increase the chili powder to taste. I had only 6 tortillas and could have used more. One change I would make is to substitute sour cream for the ricotta cheese. But, of coarse, ricotta is much lower in fat.

Note, these are not enchiladas as such, but a casserole made with typical enchilada ingredients, and very tasty.

Enchilada Bake

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Lentil and Potato Soup

Source: The Recipe of Love
Date: December 11, 2017
Yield: 8-10 servings
Time needed: 1 hour

This is truly a lovely soup, especially on a cold day. If you don’t have a very large soup pot, you may have to cut the recipe in half to fit whatever pot is available. If you have no spiced butter on hand, make some a day or two before making the soup. (Recipe below)

Lentil and Potato Soup

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Boiled Egg in Lentil Sauce

Source: The Recipe of Love
Date tried: July 6, 2014
Yield: 6 servings
Time needed: 30 minutes

Prior Preparation Needed
Hardboil eggs
Prepare Berbere Mixture

A surprisingly quick dish to make and suitable for lunch. It cries out for injera.  If you don’t have any on hand, serve with a soft bread that will absorb the sauce, as it is quite spicy. The picture shows potato bread.

Boiled Egg in Lentil Sauce

Boiled Egg in Lentil Sauce

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Peasant Soup

Source: Ecological Cooking
Date tried: March 1, 2014
Yield: 8 servings
Time needed: 90 minutes

Prior preparation needed:
Soak beans overnight or bring to boil, let cook a few minutes, cover and let stand one hour before proceeding with recipe.

This soup brings back memories of my childhood, especially those days when Daddy decided Mum deserved a day off and chose to make supper for us.  We always looked forward to Daddy’s suppers.  He was no great chef; he didn’t try anything fancy, never followed a recipe or even did a special shopping, so far as I can recall.  Just looked in the cupboard and fridge and started putting things together in a stew pot.  More often than not it was some sort of macaroni stew.

Peasant Soup

Peasant Soup

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Spicy Mixed Bean Salad

Source: 12 Months of Monastery Salads
Date tried:March 31, 2016
Yield: 6 servings
Time needed: About 20 minutes + chilling time (1-2 hours) Also see prior preparation

Prior prepartion needed (if using freshly cooked beans)
Time to soak beans 1 hour to overnight
Time to cook beans: 2 hours
(Best to cook each type of bean separately to preserve the colour contrast.)

Nothing like a colourful mixed bean salad to brighten up the table. A good potluck contribution. As you can see it is a dish that needs planning, especially if you choose to cook the beans yourself. But no one step takes much time. I set the beans on to soak one night, cooked them the next day, then made the salad the day after. With a slow cooker, one can set the beans on to soak in the morning, cook them in the slow cooker overnight and make the salad next morning to chill for the evening meal.

Spicy Mixed Bean Salad

Spicy Mixed Bean Salad

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Split Pea Rarebit

Source: Recipes for a Small Planet
Date tried: April 13, 2014
Yield: 5 servings
Time needed: 45 minutes

Time saver
Use leftover rice and peas and take only 15-20 minutes to prepare sauce and serve.

I am not a beer drinker. My father was, as were his friends, and I remember many a Saturday morning they spent around the kitchen table with a case of beer as they played endless hands of cribbage. So I had plenty of opportunity to acquire a taste for beer as I grew up, but I never did. (I can still play a mean hand of cribbage, though.) Wine is my choice of alcoholic beverage. I only buy beer when I need it for cooking.

According to this recipe, the beer is optional. But don’t omit it. I found the sauce quite unpalatable without it. An even better choice is to make a more traditional rarebit. I did follow the tradition of using toast rather than rice as the base for the sauce.

Did you know that “rarebit”is a made-up culinary term to replace “rabbit”? The original name, “Welsh rabbit”, was an English slur against the Welsh, implying such poor hunting skills that a Welsh hunter had only bread and cheese to eat after a day hunting rabbits, while an English hunter, of course, had rabbit stew. As the dish made its way into cookbooks, “rabbit” became the more genteel “rarebit”.

Split pea rarebit

Split-Pea Rarebit
1/2 cup split peas or other small bean
1 small onion
11/2 cups brown rice
1 recipe cheese sauce

Cheese Sauce Ingredients
1/4 cup oil
1/4 cup whole wheat flour
11/2 cups water
1/2 tsp. salt
1 Tbsp. tomato paste
dash nutmeg
1/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
pinch dried chili peppers
1 cup cheddar cheese, grated
1/2 cup beer (optional)

Cook the rice (45 minutes)
Cook the peas until tender (20-30 minutes)
Sauté the onion

Make the cheese sauce:
Heat oil
Stir in flour and cook until bubbly (about 2 minutes)
Add water and simmer until thick (about 15 minutes)
As the sauce is thickening, add the salt, tomato paste,nutmeg, mustard, Worcestershire sauce and dried chili peppers.
When the sauce is thick, stir in the shredded cheese until it is melted and the sauce is smooth.

Add the cooked peas and onions to the sauce, and the beer if you wish.
Pour over servings of the cooked rice.

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