Spock's Okra Stew

Spock's Okra Stew

1 lb. Okra, chopped

3 Serrano Peppers

10 Roma Tomatoes

10 Cloves Garlic

2 Medium Onions, chopped

3/4 Cup Water

1/2 TBS. Huy Fong Hot Chili Sauce

1 TBS. Spice Hunter Chili Powder

Spice Hunter Sea Salt

Pompeian Extra Virgin Olive Oil

1. In a large pot saute onions in olive oil over medium heat.

 

2. In food processor puree seven tomatoes, the garlic, and Serrano peppers.

 

3. When onions are tender and translucent add the pureed tomato mixture, chili sauce, ground chili powder, and salt.

 

4. Reduce heat to medium low, and simmer for about 10 minutes.

 

5. Add three chopped tomatoes and okra.

 

6. Simmer for another 15 minutes, stirring a few times, and add water if a thinner sauce is desired.

 

7. Serve over RiceSelect Basmati Rice.



"Tootsie-Roll" Fudge

Yes, my husband and my children said that this "fake fudge" tastes just like Tootsie Rolls.  We all remember them from childhood, right?  If you loved it then, you will love this now!  Warning:  this is extremely filling, you only need one piece, it will fill you up!

As this recipe does contain honey, this is a rare treat.  I believe in using raw, local honey from kind beekeepers as it does have medicinal purposes and our family is prone to some environmental allergies.

"Tootsie-Roll" Fudge

1 1/3 Cups Local Raw Honey
1-15 oz. Container Joyva Sesame Tahini, stirred well to get the natural oil and lumps mixed.
1 Cup Enjoy Life Mini Semi-Sweet Chocolate Chips

• Heat honey in a sauce pan on low heat until it is a watery liquid.
• Add the tahini and stir well for 5-10 minutes.
• Add in the chocolate chips and mix until well blended and until the mixture is a bit tougher to stir.
• Pour into an 8x4 loaf pan with parchment paper on the bottom.
• Refrigerate for at least 24 hours.
• Carefully remove from the pan onto a cutting board.
• Makes 12-16 pieces.

Baked Black Bean Burgers With Roasted Potatoes and Onions

Baked Black Bean Burgers

2 Cups Goya Dry Black Beans

1 Cup Bob's Red Mill Gluten-Free Cornmeal

3 TBS. Spice Hunter Chili Powder

3 TBS. Spice Hunter Ground Cumin

1 small onion, diced

4 garlic cloves, minced

Pompeian Extra Virgin Olive Oil

• Preparation:  Soak the beans overnight, drain and rinse in the morning.  Cook in a large pot with water 1 inch from the top for 90 minutes.  You can store the beans in the refrigerator until you are ready to use them.

• Mix all ingredients together in a large bowl.  Puree with an immersion blender (we have a KitchenAid) or a food processor (we have an Oster).

• The mixture should be the consistency of dough and hold together well.  If it is too wet, add more cornmeal as needed.

• Form into six burgers and place on a baking sheet.  Brush olive oil over the top so they do not dry out too much while baking.

• Bake for 20 minutes at 350(F) degrees.
• Optional...top with Daiya Cheddar Cheese!

Roasted Potatoes and Onions

6 small potatoes, scrubbed and diced.
1 large onion, peeled and diced.
1 TBS. Spice Hunter Italian Seasoning
1 tsp. Spice Hunter Sea Salt
2 TBS. Pompeian Extra Virgin Olive Oil

• Mix all ingredients together in a large bowl.  Place into a glass baking dish and bake for 45 minutes at 375(F) degrees.

Cornmeal Casserole With Black Beans

This is one of those recipes that I adapted on the fly based on what ingredients we had available.  It has since become a family favorite and is a great source of protein.  I serve this in the main course for a Shabbat meal with a side of sauteed zucchini with garlic and olive oil.  This is excellent when followed with a vegetable salad and of course what is a Shabbat meal without Challah?

Cornmeal Casserole With Black Beans

1 1/2 Cups Bob's Red Mill Gluten-Free Cornmeal
Spice Hunter Sea Salt
3 Cups Yellow Onion, chopped
6 Cloves of fresh garlic, minced
2 TBS. Pompeian Olive Oil
3 Cups Water
1/2 lb. Goya Dry Black Beans (about 1 Cup)
2 TBS. Spice Hunter Ground Cumin
2 TBS. Spice Hunter Chili Powder Blend
1 Cup Daiya Pepperjack Cheese

Preparation:  Soak the black beans overnight.  In the morning, bring a small kettle of water to boiling.  Add the beans and cook for 2 hours.  Scrape off the foam on the top, do not let it boil over...especially if the top of your stove is white.  Drain and rinse the beans and they are ready for your recipe.

1. Preheat the oven to 400 degrees, racks in the middle.  Oil the bottom of a 9x13 glass baking dish.  In a medium bowl, combine the corn meal with 1 1/2 Cups water and 1/2 teaspoon salt.  Add cumin and chili powder, stir and set aside.

2.  To caramelize the onions, heat a splash of olive oil in a large skillet with a pinch or two of salt.  Cook over high heat, stirring occasionally, more often as the onions begin to get increasingly brown.  Continues cooking until the onions collapse and turn deep brown in color.  Remove from skillet and set aside.

3.  Bring 1 1/2 Cups water to a boil in a medium saucepan, add the cornmeal mixture, stir until the consistency feels heavy and thick.  If it gets too thick...just add more water (should remain moist for baking). 

4. Combine cornmeal mixture, onions, garlic, cheese and black beans together and pour into the prepared pan.  Drizzle a few tablespoons of olive oil on the top and then bake for 45-60 minutes (depending on your oven).  The bottom should be crisp and the edges should be pulling away from the sides of the pan.

Recipe adapted from Marcus Samuelsson, click here.