1 15-Ounce Can Chickpeas
1 Tablespoon Peanut Butter
3 Tablespoons Olive Oil
1/2 Cup Dutch-Processed Cocoa Powder
1/2 Cup Granulated Sugar
1 Teaspoon Instant Coffee Powder
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
2 – 4 Tablespoons Water
As with all hummus, this spread couldn’t be easier; Just throw everything but the water into your food processor or blender, and thoroughly puree, scraping down the sides of the bowl to get everything incorporated as needed. With the motor running, slowly drizzle in the water, until you reach your desired consistency. Spread at will!
Makes about 2 Cups
il Buco’s Ricotta Fritters
Executive Chef Ignacio Mattos
1 1/2 tbsp. sugar
10 oz. sheep’s milk ricotta
2/3 cup flour
3 tbsp. baking powder
3 tbsp. Vin Santo
Zest of one Lemon
Peanut or canola oil, for frying
1. Combine all ingredients and let rest in refrigerator.
2. Scoop the batter into peanut or canola oil heated to 350 degrees inside of a deep fryer or deep saucepan.
3. Fry until golden brown.
4. Serve with a nice drizzle of saba or vin cotto and sprinkle powdered sugar on top. Serve.
Baked Apple Streusel Pancake Bars
Yields: 20 Bars
Adapted from: Martha Stewart’s Buttermilk Pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
2 3/4 cups buttermilk (whole milk can be substituted without any problems)
3 tablespoons unsalted butter, melted
1 small apple, diced into 1/2″ pieces
2 cups Granola (we used an apple cinnamon granola from Bear Naked)
1/4 cup all-purpose flour
1/4 cup brown sugar, firmly packed
3 tablespoons butter, melted
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Grease and Parchment your choice of baking dish. We used 2 8″x8″ pans (for the straight sides), but a large pyrex baking dish should work just fine! Set aside. Mix dry ingredients and stir with a wire whisk. Add wet ingredients and stir until just barely combined. Add in Granola and apples, stirring just until coated. You want your batter to be lumpy with out any dry spots.
Pour into prepared pans. Preheat oven to 400 degrees Fahrenheit. Allow batter to rest in pans while oven is coming to temperature and mix Streusel topping ingredients in a small bowl. Drizzle over pancake mixture with a fork, or spoon into a zip top bag and use like a pastry bag, making thin, even lines. Bake for 12-15 minutes, when touched, it should spring back gently. Remove from oven and remove from pan (thanks parchment paper!) and place on wire rack to cool slightly. If you wish, brush tops with 2 more tablespoons of melted butter for a great shine.
These are great eaten the morning of, or as you have need throughout the week. You can also wrap individual portions and freeze them. Just take them out the night before, (or if you forget, pop them in the microwave to defrost) and let them sit on the counter so your breakfast is ready as you bolt out the door!
They’re great for a brunch where people might find themselves eating away from the table, serve them with a little lemon curd, apple butter, or small amount of maple syrup! Enjoy!
Paula’s Moroccan Lentil Stew
Makes at least 6-8 servings, depending on whether it’s served alone or with brown rice. Recipe adapted very slightly from one sent to me by a reader named Paula B; Paula doesn’t remember where she got it but everyone she has shared the recipe with has loved it!)
1 large onion, finely chopped
1 T olive oil (or perhaps a little more, depending on your pan)
1-2 tsp. finely grated fresh ginger (original recipe said 1 tsp, but I used 2 tsp.)
1 T finely minced garlic
1 tsp. ground turmeric
3/4 cup celery, finely diced
1 tsp. Garam Masala
1 1/2 tsp. ground cardamom
1/4-1/2 tsp. ground cayenne pepper (I only used 1/4 tsp. because I’m a wimp for hot foods)
1 tsp. ground cumin (original recipe said 1/2 tsp., but I love cumin)
6 cups chicken, beef, or vegetable stock (I used 4 cups chicken and 2 cups beef stock, because that’s what I had. You could also use canned broth)
1 1/2 cups red lentils
1 can (15 oz) chickpeas, rinsed until no more foam appears
1 can (14.5 oz.) diced tomatoes (I used petite dice, do not drain tomatoes)
cooked brown rice for serving (optional)
sour cream or plain yogurt for serving (optional)
Heat olive oil in a heavy pot with a tight-fitting lid. Add onions, ginger, garlic, and turmeric and gently saute, stirring often, for about 7 minutes, or until onions are quite soft but not browned. Add diced celery, garam masala, ground cardamom, cayenne pepper, and ground cumin and saute 3-4 minutes more, until celery barely starts to soften.
Add the stock, red lentils, canned tomatoes, and rinsed chickpeas and bring mixture to a gentle boil. When it starts to bubble, reduce heat to the barest simmer and cover pan with lid. Let mixture simmer, stirring a few times, until lentils are dissolved enough that mixture has thickened into a chunky stew. (The shorter time you cook it, the more chunky it will be. I cooked mine at the barest simmer for about 60 minutes.)
Serve hot, over brown rice and topped with sour cream or plain yogurt if desired. Paula said this is even better after it’s been in the fridge, and I’d have to agree that like many stews, the flavors were even better the next day.
This freezes very well, so I’d recommend making the whole batch, even if you’re only cooking for a small number of people. However, it’s so good it might not make it into the freezer!