Revithada from Sifnos - Untested

Chickpea Soup from Sifnos

https://www.kalofagas.ca/2022/02/02/chickpea-soup/#wpzoom-recipe-card

https://bakinghermann.com/revithada-greek-chickpea-stew-easy-vegan-nistisima-classic/#recipe

6 servings

Prep time 30minutes

Cooking time 40minutes

2 cups of dry chick peas

1/2 cup of olive oil

2 cups diced onions

3-4 cloves of garlic, minced

1 carrot, finely diced

1 stalk of celery, finely diced

3 bay leaves

1 tsp. paprika

3 strips of lemon peel

1/4 cup chopped fresh parsley

8 cups of chicken or vegetable stock

salt and pepper to taste

wedge of lemon and dried Greek oregano for garnish

The night before, place your dried chickpeas in a bowl with 1 tsp baking soda and enough water to cover the chickpeas by about 2 inches. The next morning, strain and rinse your chickpeas and reserve.

Into a large pot, add your olive oil over medium heat and throw in your onions, celery, carrots, bay leaves and paprika and parsley and simmer on medium low for about 15 minutes for the vegetables to soften.

Now add your chickpeas, parsley, stock and slices of lemon bring to a boil and simmer medium-low heat with the lid slightly ajar for about 2 hours or until thick the chickpeas are fork-tender.. By this time you should have a thick, chunky chick pea soup with some liquid still evident.

Adjust seasoning with salt and pepper, serve in bowls. Add some dried Greek oregano and serve with a wedge of lemon.

Notes

Got an Instapot or Pressure Cooker? You can skip the pre-soak overnight and add the chickpeas with 8 cups water, 1 tsp. baking soda and secrue the lid. Bring up to pressure on high heat then reduce to low and simmer for 45 minutes. Turn heat off and allow pressure to naturally reduce. Open, strain contents and make soup recipe from step 2. Stovetop cooktime is now about 1 hour.

In a rush? Use two cans of cooked chickpeas, rinse off the liquid, assemble recipe from step 2 but cook time about 45 mins.

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Gigantes Plaki (Greek Baked Beans) - Untested

https://cardamomandtea.com/102/butter-beans/

https://www.themediterraneandish.com/gigantes-plaki-greek-giant-beans/#wprm-recipe-container-58791

https://www.bytheforkful.com/gigantes-plaki-greek-giant-baked-beans/#recipe

Extra-virgin olive oil

1/2 large onion, roughly chopped

1 large carrot, peeled and roughly chopped

1 celery stalk, roughly chopped

2 large garlic cloves, minced

Salt

1 (15-ounce) can diced tomatoes, with juices

6 Tablespoons (3 fluid ounces) water

1/4 cup chopped flat-leaf parsley, plus more for garnish

1/2 Tablespoon fresh thyme leaves

3/4 teaspoon dried oregano

1/4 to 1/2 teaspoon red pepper flakes

1/4 teaspoon ground black pepper

1/8 to 1/4 teaspoon ground cinnamon

1 dried bay leaf

1 (15-ounce) can butter beans, drained and rinsed (or the largest beans you can find)

7oz/200g Creamy feta cheese, crumbled

Rustic bread, for serving

1. Position a rack in the center of the oven and preheat the oven to 375°F.
2. In a large oven-safe skillet set over medium-high heat, add 2Tsps olive oil. Once the oil shimmers, add the onion, carrot, celery, and garlic. Season with a pinch of salt (about 1/4 teaspoon). Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
3. Add the tomatoes with their juices, and the water. Season with another pinch of salt (about 1/4 teaspoon). 
4. Add the parsley, thyme, oregano, red pepper flakes, black pepper, cinnamon, and bay leaf.
5. Stir in the beans and cook for 5 minutes over high heat. At this point, taste and adjust the seasoning to your liking, then transfer the mixture to the oven and bake until thickened and the top layer turns a light golden brown, 20 to 30 minutes.
6. Remove and discard the bay leaf. Finish the dish with a drizzle of olive oil, a pinch of parsley, and a good sprinkle of feta. Serve with rustic bread.

Herbed Warm White Beans - Untested

1 - I wonder if fresh tarragon would work here?

1 can (19oz/540mL) white beans, rinsed and drained
2 Tbsps. olive oil
1 clove garlic, minced
3 Tbsps. finely chopped fresh herbs, such as parsley, basil, thyme, or a combination (or 1½–2 Tbsp finely chopped fresh tarragon with 1-2 tsps of lemon)
Salt and freshly ground black pepper, to taste

1. Heat the olive oil in a skillet over low heat. Add the garlic and cook gently for about 1 minute, taking care not to let it brown.
2. Add the drained white beans and stir gently to coat them with the garlic and oil.
3. Cook over low heat for about 5 minutes, stirring occasionally, until the beans are warmed through. Season with salt and freshly ground black pepper to taste.
4. Remove from the heat and stir in the fresh herbs just before serving.

Salade d'haricots blancs (Warm White Beans Salad) - Untested

800g cooked white beans (canned), drained and rinsed

1 large handful fresh parsley, finely chopped

Green onion tails from 2–3 green onions, finely sliced

2 cloves garlic, finely minced

4 Tbsp olive oil

1–2 Tbsp fresh lemon juice, to taste

Salt

Freshly ground black pepper

Drain and rinse the beans well, then drain again.

Finely chop the parsley and thinly slice the green onion tails. Mince the garlic.

In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.

Gently toss the beans with the dressing, parsley and green onion.

Let stand for at least 15–20 minutes so the beans can absorb the dressing. Serve at room temperature or gently warmed.

Aloo Saag with Swiss Chard, Mustard Greens & Nasturtium - Test 1

1 - Success! I used the more conservative amount of potatoes, and they stuck to the pan instead of browning, but regardless it turned out well. In hindsight, after the potatoes cooked, I could have deglazed the pan with the water I add at the end of making the saag to add all that browning to the saag? Ultimately though I'd like to avoid the potatoes sticking to my stainless steel pan! Oh, it makes a lot!!!

Serves 8 as part of an Indian meal

3 Tbsp mild vegetable oil

1½–2 lb (680–900g) potatoes, peeled and cut into ¾-inch cubes

1 medium onion (6oz/170g), finely chopped

3 cloves garlic, minced

1½ Tbsp fresh ginger, finely grated

1½ tsp cumin seeds

1 tsp ground coriander

½ tsp ground cumin

½ tsp turmeric

1 cup (about 150g) chopped tomato, fresh or canned

1½ lb (680g) Swiss chard, stems finely chopped and leaves roughly chopped

1 lb (450g) mustard greens, tough stems removed and leaves roughly chopped

4oz (115g) fresh nasturtium leaves, roughly chopped

1 tsp salt, plus more to taste

¾–1 cup water or light vegetable stock, plus more if needed

½ tsp garam masala

1–2 Tbsp fresh lime or lemon juice, to finish

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

1. Heat 1½ Tbsp of the oil in a large, heavy skillet or saucepan over medium-high heat. Add the potatoes and cook, turning occasionally, until golden brown on several sides and nearly tender, about 10–12 minutes. Transfer the potatoes to a plate.
2. Add the remaining oil to the pan and reduce the heat to medium. Add the cumin seeds and cook for about 30 seconds, until fragrant.
3. Add the onion and chopped Swiss chard stems. Cook for 5–7 minutes, until the onion is soft and beginning to turn golden.
4. Add the ginger and garlic and cook for about 1 minute, until fragrant.
5. Stir in the ground coriander, ground cumin, and turmeric. Cook for 30 seconds, stirring constantly.
6. Add the tomatoes and cook for 5–7 minutes, stirring occasionally, until they have softened and the mixture has thickened and become concentrated.
7. Add the mustard greens and a pinch of the salt. Stir well and cook for 2–3 minutes, until they begin to collapse.
8. Add the Swiss chard leaves and another pinch of salt. Stir in ¾ cup of the water or vegetable stock and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the greens are tender and the mixture has become a thick, spoonable gravy. Add a little more liquid if it becomes too dry.
9. Stir in the nasturtium leaves and cook for 1–2 minutes, just until wilted.
10. Return the potatoes to the pan. Roughly mash a few of the potato pieces into the greens to help thicken the gravy, leaving most of the potatoes intact. Simmer gently for another 8–10 minutes, until the potatoes are completely tender and the flavors have come together.
11. Stir in the garam masala and 1 Tbsp lime or lemon juice. Taste and adjust the salt and acidity, adding more citrus if needed. If the saag is too thick, add a splash of water or stock; it should be loose enough to spoon easily over rice, but not soupy.
12. Serve hot, garnished with chopped cilantro and accompanied by lime wedges.

Refrigerator Chocolate Halva Squares (No Bake) - Testing

1 - This was very successful, but it's quite sticky when it comes up to room temperature. It does not stick to parchment paper, but for a more pleasant presentation, what could I do? Perhaps a dusting of fine coconut on the plate I set them out on? I wonder also about the lack of dried fruit, and if something like small and discreet currants?

Makes one 8" square pan or on loaf pan

(600 g mixture)

196 g Raw tahini

162 g Brown rice syrup

76 g Maple syrup

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

The Rest

40 g toasted sesame seeds

60 g chopped pistachios or walnuts

Pinch flaky salt

1. Toast nuts and sesame and set aside.
2. Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
3. Mix together the cocoa powder, coconut, flax, and chia.
4. Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.
5. Once the nuts and sesame have cooled, stir into mixture.
6. Press firmly into parchment-lined loaf pan.
7. Chill overnight.
8. Slice into bars.
9. These freeze beautifully.

Chocolate Tahini Cookies - Untested

Makes about 20 cookies

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

The rest

1 egg

110 g flour

1 tsp baking soda

½ tsp baking powder

40 g chopped dark chocolate (optional)

30 g toasted sesame seeds (optional but delicious)

1. Heat oven to 350°F.
2. Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
3. Mix egg into the tahini mixture.
4. Mix together the cocoa powder, coconut, flax, and chia.
5. Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.
6. Stir together flour, baking soda, baking powder.
7. Fold dry ingredients into wet.
8. Scoop 40–45 g balls onto a tray.
9. Sprinkle with sesame.
10. Bake 11–13 minutes.

Texture:

Soft centres.

Crisp edges.

Almost like a cross between a peanut butter cookie and a brownie.