Mexican Style Quinoa

1 C Quinoa
1 C canned black beans, drained and rinsed
1 C canned corn, drained
1/2 C chopped red bell pepper (or 1/4 C Red Bell and 1/4 C Yellow Bell for color)
1/2 C chopped red onion
1 chopped Jalapeno (remove seeds so it is not too spicy)
1/4 C lime juice (lemon is fine, just not as good)
1/4 C olive oil
1 Tsp ground cumin
1 Tsp ground (ancho) chili powder
1/4 C chopped cilantro
Salt and Pepper to taste

1. Bring a large pot of heavily salted water to boil. Meanwhile, rinse quinoa under cold water until the water is clear. Place quinoa into the boiling water, reduce to rolling boil and let cook until softened (about 15 minutes). Drain and run under cool water
2. Combine beans, pepper, corn, onion, and jalapeno in a bowl and combine with cooled quinoa stirring it all together
3. In a separate bowl, whisk lime juice, olive oil, cumin and chili powder, pour over quinoa mixture. Taste and adjust seasoning as needed..
4. Mix in cilantro and serve with lime wedges (optional)

Taste 4/5
Ease of Making 4/5
Worth it 5/5

Chai Challah Rolls

Note: this recipe is a work in progress since it is an adaptation from this recipe for doughnuts which were awesome.
Note: this adaption did not work. They come out too dense but still taste delicious. When I perfect the ratios, I will update. Until then, use with caution

Ingredients 
2 1/2 to 2 3/4 cups all-purpose flour, plus more for rolling out the dough
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon fine salt
Vegetable oil, for coating the bowl
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
1/4 cup plus 1 teaspoon granulated sugar
1/2 cup warm water (105°F to 115°F)
1 chai tea bag
1/3 cup almond or soy milk
2 large egg yolks
1/2 teaspoon vanilla extract
2 tablespoons unsalted margarine or Earth Balance (1/4 stick), cut into 8 pieces and at room temperature

Directions:
1. Place 2 1/2 cups of flour, the cinnamon, cardamom, and salt in a large bowl and whisk to aerate and combine; set aside. Coat a second large bowl with vegetable oil; set aside.

2. Place the yeast and 1 teaspoon of the sugar in a medium bowl. Add the water and stir to combine. Add the tea bag and let sit until the mixture is foaming, about 5 minutes. Remove the tea bag, squeeze the liquid from the tea bag back into the bowl, and discard the tea bag.

3. Add the remaining 1/4 cup sugar, almond milk, egg yolks, and vanilla and whisk to combine. Add this mixture to the reserved flour mixture and stir with a wooden spoon until the dough comes together and begins to form a ball.

4. Transfer the dough to a lightly floured work surface. Scatter the margarine pieces over the dough and knead until it is fully incorporated and the dough is smooth, shiny, and elastic, about 6 to 8 minutes. Add up to 1/4 cup of additional flour as needed if the dough is sticky. Form the dough into a ball, place it in the oiled bowl, and turn to coat it in the oil. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place until doubled in size, about 1 1/2 to 2 hours.

5. Line a baking sheet with parchment paper; set aside. Once the dough has risen, punch it down, transfer it to a lightly floured work surface, and roll it out until it’s about 1/4 inch thick.

6. Break the dough into small rolls and return it to the baking sheet, and let it rise covered for about 20-30 minutes. While it is rising, preheat the oven to 350.

7. Bake the rolls for about 30 minutes and remove from oven when ready (This step requires fine tuning and any input it appreciated)

My Rating:
Taste 5/5
Ease of Making 2/5
Worth it 1/5

Maple Pecan Pie

Ingredients: 
9 inch frozen pie crust (or you can use a graham crust but its not as good)
1 1/2 cups of pecans - about 1 cup coarsely chopped, and remainder
whole (I use much more than 1/2 cup unchopped. I just put enough
pecans in there to make sure its full of pecan deliciousness)
1 tbsp All purpose flour
1 Cup pure maple syrup (not corn syrup)
3/4 cup light brown sugar
1/4 cup sugar
3 large eggs (not extra large)
3 Tbsp melted margarine
1 Tsp. Vanilla extract

Directions:

1. Preheat oven to 350

2. Spread chopped pecans (not grounded as the batter will not seep
through) on pie crust and arrange the whole pecans on top. Set aside
(I place in fridge or freezer so that the dough does not fall apart)

3. In a medium bowl, combine the flour, syrup, sugars, eggs, margarine
and vanilla. Stir to blend and pour over nuts.

4. Bake until the filling is set and slightly puffed, about 60 minutes. Cool on a rack and
serve.

From The Kosher Revolution

My Rating:
Taste 5/5
Ease of Making 5/5
Worth it 5/5

Black Bean Soup

Ingredients:

1 lb dried black beans
4 quarts of water
1/2 cup brown rice
8 ounces pancetta or very lean unsmoked or lightly smoked bacon (I used pastrami deli ends)
2 medium onions cut into 1 inch pieces
8 large garlic cloves coarsely chopped
1 tablespoon herbes-de-provence (or equal portions oregano, thyme, marjoram, savory - can also add sage or rosemary)
1 tablespoon chili powder
1 14ounce can or diced tomatos
1 tablespoon salt (depends on saltiness of meat used)
2 tablespoons olive oil
1 1/2 teaspoons tobasco
2 tablespoons red wine vinegar

Directions:

1. Discard damaged or debris from beans and soak for 3 + hours in cold water. Drain.

2. Place beans, rice, and water into pot. Cut meat into 1/4inch cubes. Heat to boil uncovered (~20 minutes), stirring occasionally. Skim and discard foam. Reduce heat to very low, cover, and cook for 1 hour.

3. Add onions, garlic, Herbes-de-Provence, chili powder, tomatoes, and salt. Stir and bring to a boil. Reduce the heat to very low, cover, and cook for ~1 1/2 hours.

4. (i skipped this step) Emulsify the mixture with a hand blender for 5-10 seconds to thicken the mixture slightly while still maintaining its overall chunkiness

5. Mix together the oil, vinegar, and tabasco in a small bowl and add to the soup.

6. Serve and enjoy

From From Jacques Pepin "Essential Pepin" (pg 20)

My Ratings

Taste	5/5
Ease of making	3/5
Worth effort	4/5