I love Middle Eastern food. Just thinking about warm pita bread, creamy hummus and crispy falafel makes my mouth water. But as much as I enjoy Middle Eastern cuisine, I only eat it at restaurants—I never make it at home. Even though many of the dishes seem fairly simple, I’ve always been intimidated by some of the more unusual ingredients and unfamiliar techniques involved in Middle Eastern cooking.

That’s why I’m excited about Faith Gorsky’s new cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. Faith learned about Middle Eastern cooking from her Syrian mother-in-law, and she passes on her passion and knowledge in this beautiful, informative book. It begins with sections detailing special cooking techniques, tools and ingredients with lots of images and straightforward, accessible descriptions. These instructional sections are followed by over 100 recipes ranging from salads and sides to entrees and desserts, and including both familiar foods like Chicken Kebabs as well as less well-known dishes such as Bell Pepper Walnut Dip. Each recipe is introduced with a note from Faith providing cultural context and cooking or serving tips. There’s even a list of recommended shops for getting Middle Eastern ingredients (though many items could be found in most natural food stores). All in all, An Edible Mosaic gives you the information and inspiration you need to start exploring Middle Eastern cooking at home with confidence.

Giveaway – This giveaway is now closed. Congratulations to winners Ron, Rebecca and Tammy!

Would you like to win a copy of An Edible Mosaic? To enter the contest, leave a comment on this post answering this question: What is your favorite Middle Eastern dish? To help you get started with these tasty recipes, we’ll also send you a Bob’s Red Mill prize package including Lentils, Garbanzo Beans, Bulgur and Basmati Rice.  We’ll pick 3 winners from those of you who enter by 11:59 pm on Tuesday, 11/6. Good luck!

We’re happy to be able to share a recipe from An Edible Mosaic with you here. It’s a flavorful vegetarian dish that can easily be made gluten free by substituting rice for the bulgur. Enjoy!

Lentil and Bulgur Pilaf with Caramelized Onion (Mujaddara Burghul)

This hearty pilaf is commonly eaten as a vegetarian meal, with little else besides a bowl of plain yogurt and maybe some sliced tomato, cucumber and/or onion to accompany it. It’s eaten in many Middle Eastern countries and my husband remembers children singing a song about it in middle school while growing up in Syria. For an easy variation on this dish, use white or brown rice instead of bulgur wheat.

Serves 4 to 6

Preparation time: 10 minutes

Cooking time: 50 minutes, plus 10 minutes to let the bulgur sit after cooking

1 1/3 cups (275 g) dried brown lentils (or 2 cans brown lentils, rinsed and drained)

6 cups (1.5 liters) water

2 tablespoons olive oil

2 tablespoons butter

2 large onions, quartered and thinly sliced

1 bay leaf

2 pods cardamom, cracked open

2 cloves

2 teaspoons ground cumin

½ teaspoon ground cinnamon

1 ½ teaspoons salt

¼ teaspoon freshly ground black pepper

1 cup (185 g) coarse-ground bulgur wheat

1 ½ cups (300 ml) boiling water

Plain yogurt (optional, for serving)

1 Sort through the lentils to remove any small stones or pieces of dirt, then rinse with cold water in a colander. Bring the rinsed lentils and the water to a boil in a lidded medium saucepan. Cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 20 to 30 minutes, stirring occasionally and adding more water as necessary so that they’re always immerse; strain.

2 While the lentils cook, heat the oil and the butter in a large skilled over moderately high heat; add the onion and sauté until completely softened but not yet browned, about 10 minutes, stirring occasionally. Transfer half the onion to a small bowl and set aside. Continue cooking the remaining onion until deep caramel in color, about 5 to 10 minutes, stirring occasionally and adding a splash of water as necessary if the onion starts to get too dark. Set aside.

3 Put half a kettle of water on to boil. Transfer the sautéed onion (no the caramelized onion) to a medium saucepan. Add the bay leave, cardamom, clove, cumin, cinnamon, salt and pepper and cook 1 minute. Add the bulgur and cook 1 minute more, stirring constantly. Add the boiling water, turn the heat up to high, and bring to a rolling boil.

4 Give the bulgur a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the bulgur sit 10 minutes, then fluff with a fork and gently stir in the lentils. Taste and add additional salt, pepper and olive oil if desired.

5 Transfer to a serving dish and top with the caramelized onion. Serve with plain yogurt to spoon on top, if desired.

For more recipes from Faith Gorsky, visit her blog, AnEdibleMosaic.com.

In October, we celebrated our soup mixes. For November, our minds have turned to Thanksgiving and planning a meal that is both satisfying and healthy. The holidays are prime time to pack on a little extra weight, so we’ve asked some of our favorite food bloggers to bring some healthy dishes to our virtual table. We’re kicking the month off a little early in order to bring you all of these great recipes in time to add them to your menu. We hope you enjoy them! 

Not being from the South myself, Succotash always puts me in mind of Sylvester the Cat who liked to quip,”Thufferin Thuccotash!” in his lispy cat voice. This traditional Southern dish from Krista of Budget Gourmet Mom is definitely not one you have to suffer! This dish is light, yet flavorful, and makes a great side for Thanksgiving. Of her blog, Krista writes “As a wife and the stay-at-home mom to four boys I have my hands full!  When I am not making peanut butter and jelly sandwiches or cleaning up the mess from them I am writing for my blog, Budget Gourmet Mom. We may eat on a budget but that doesn’t mean it can’t be gourmet food.”

Traditional Southern Succotash

• 1 small Onion, diced
• 2 cloves Garlic, minced
• 1 Tbsp Olive Oil
• 1 Red Bell Pepper, diced
• 2 cups Bob’s Red Mill Large Lima Beans, soaked (about 1 cup dry)
• 2-1/2 cups Yellow Corn, frozen
• 1/4 teaspoon fresh Thyme
• Salt and Pepper
• 2 strips of Bacon, cooked and crumbled (optional)

In a medium saucepan heat the olive oil over medium heat.  Add the onion and garlic and sauté until translucent, about 3 minutes.  Add the bell pepper and lima beans, lower the temperature and cover.  Cook another 15 minutes.  Toss in the corn and season with thyme and salt and pepper.  Cook until beans are tender and the corn is thoroughly cooked, another 7 minutes.

Transfer to a serving dish and sprinkle with extra thyme and bacon, if desired.

This delicious recipe comes form Lanie Smith of The Vintage Cook. The Vintage Cook is dedicated to recipes your Grandma used to make, with a twist. I’m a little in love with her blog just for its vintage appeal, but also because it’s kind of what Bob’s Red Mill is all about- doing things the old fashioned way with a modern twist! We hope you enjoy this recipe- we think it’s fabulous!

What is it about black beans? They’re masculine. That’s why men love them. My husband even orders them at restaurants if he is lucky enough to see them on the menu. I’ve been making black bean soup for years, but usually from canned beans because I’m a “day of” cook. I’m not so organized that I can plan a day ahead for dinner and everyone knows you have to soak dry beans over night.

Or do you?

On a package of Bob’s Red Mill Black Bean Soup Mix the directions read something like “Put broth and beans in a pan and boil.” Easy enough.

Bob’s Bountiful Black Bean Soup Mix is unique because it has a few other beans mixed in. The black-eyed peas, pearl barley and navy beans subtly enhance the flavor of the black beans.

Black Bean Soup and Shepherd’s Pie are two of my favorite autumn comfort foods so I decided to combine them into one dish for a warm and filling dinner. There is no meat but you’d never miss it. All of the flavors from Shepherd’s Pie are presented in a bowl of black bean soup. Hearty and Delicious.

Shepherd’s Black Bean Soup

• 1- 1/4 cup Bob’s Red Mill Bountiful Black Bean Soup Mix
• 5 cups filtered Water (may need more)
• 1 medium sized Onion, chopped
• 1 (14.5 oz.) can Petite Diced Tomatoes in Juice
• 2 stalks Celery, chopped
• 2 cloves Garlic, peeled and chopped
• 1/4 tsp Seasoned Salt
• 2 (14 oz. cans) Vegetable Broth
• 2 Tbsp Ketchup
• 1 dash Worcestershire Sauce
• 1 Bay Leaf
• 1 cup Carrots, peeled and diced
• 1 cup frozen Peas
• 1 ear of Corn, shaved from cob

Topping:

• 2 cups prepared Mashed Potatoes*
• 3/4 cup Sharp Cheddar Cheese, fresh grated

1. Place 1 ¼ cup Bountiful Black Bean Soup Mix (rinsed and sorted) in a large stock pan with 5 cups water and bring to a boil for 5 minutes. Reduce heat to medium and add onion, tomatoes, celery, garlic and seasoned salt. Cook for 30 minutes covered, stirring every 5 minutes. Reduce heat to med-low and cook for 1 hour.

2. Remove lid and check beans firmness. Continue cooking and stirring until they are just soft and most of the liquid has evaporated out. Add one can of broth and continue to stir. Remove one cup of the soup from the pot and puree in the blender or food processor until smooth, return it to the pot.

3. Add other can of broth, along with the ketchup, worcestershire, bay leaf and carrots. Cook 20 more minutes on medium heat until carrots are cooked through. Stir in peas and corn; reduce heat to med-low. Cover and cook for 10 minutes.

4. In a medium bowl, heat mashed potatoes. Stir in the cheese. *prepared mashed potatoes from your refrigerator or deli section. Or can make your own!

5. Remove bay leaf and ladle soup into bowls. Top with a dollop of the mashed potato-cheese mixture. Serves 4 to 6

This is the type of soup that needs to be cherished. A little bowl will make you wish you had the entire pot sitting in front of you. One spoonful in  and the subtle spice complimented with the creamy garbanzo will make you well aware that this soup will become a favorite in your household. Enjoy!

Spicy Cream of Garbanzo Soup

•  1-1/2 – cups of Garbanzo Beans
• 6 cups of Chicken or Vegetable Broth
• 2 medium-sized Tomatoes
• 3  Chile de Arbol (stems removed)
• 1/2 Onion
• 4 Garlic Cloves
• 1 Bay Leaf
• Nice Olive Oil
• Salt and Pepper to taste

Soak beans overnight.

Drain and rinse beans.

Add broth, garbanzo beans, tomato, chile de arbol, onion, garlic, and bay leaf to a pot over a medium high flame and bring to a boil.

Once boiling, reduce flame to a simmer, cover pot with lid and simmer for 2 hours.

Discard bay leaf.

Add all ingredients to a blender, and blend till smooth.

Serve right away.

Garnish with chopped tomatoes and drizzle top with olive oil and salt and pepper.

Recipe serves 4 to 5 bowls

By: Nicole Presley of Presley’s Pantry

www.presleyspantry.com

This simple, yet hearty recipe comes from Karen of Chasing Tomatoes. Of her blog, Karen writes, “Chasing Tomatoes is all about food made from scratch that not just tastes good, but is also easy to make and share with your family.  Connecting at the table with those you love is central to my family, and something that I want to share with readers.  I like to teach them that they don’t need to be scared of their kitchen, cooking is something they can do themselves!”

Spicy Beef and Bean Soup

• 4 cloves of Garlic, minced
• 1 Onion, chopped finely
• ½ Sweet Red Pepper, cored and chopped finely
• 2 ribs of Celery, chopped
• ½ Jalapeño Pepper, seeded and chopped finely
• 1 lb Stewing Beef, cut into bite sized pieces
• 2  tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Oregano
• ¼ tsp cayenne (optional)
• 1 cup Bob’s Red Mill Whole Grains and Beans Soup Mix
• 6 cups Beef Stock
• ¾ cup Red Wine
• 1 Lime
• ¼ cup chopped fresh Cilantro

In a large stock pot over medium heat, brown the stewing beef in about 2 tbsp of olive oil in batches until all sides are browned.   Using a slotted spoon, remove the beef to a plate and set aside.  Using the same pot,  sauté the garlic, onion, red pepper, celery, and jalapeno in a bit of oil over medium heat for about 5 minutes, stirring, until softened.  Sprinkle in the chili powder, cumin, oregano, and cayenne.  Continue to cook and stir for about 2 minutes.  Pour in the red wine, stirring to bring up any brown bits off the bottom.   Add the beef back to the pot with any juices, along with soup mix and beef stock.   Bring to a boil over medium heat and then turn down to low, cover, and allow to simmer for 1 ½ hours, stirring occasionally.

Before serving, zest the lime directly into the soup, then cut the lime in half and squeeze the juice from one half into the pot.  Stir in the cilantro, then ladle into bowls and serve with big pieces of warm cornbread.

Serves  4

This delicious and fairly easy recipe comes from Alyssa of Everyday Maven. Everyday Maven is where Whole Foods meets Weight Watchers. Simple and delicious everyday recipes for the home cook who wants to keep their food clean and their waistline trim!

Beans, Barley + Spinach with Spicy Chicken Sausage

Serves 6 – Individual Serving is 1.5 heaping Cups

• 1 package Bob’s Red Mill Black Bean Soup Mix
• 2 Tbsp Kosher Salt
• 4 to 5 cloves Garlic, peeled and crushed

1. Place Black Bean Soup Mix in large soup pot and cover with enough water to cover by at least 3 to 4”. Soak overnight.
2. Drain and return to pot. Bring to a rolling boil. Once boiling, skim foam off with a slotted spoon.
3. Lower heat to a strong simmer, add 2 tablespoons kosher salt and crushed garlic.
4. Cook until soft but not mushy, between 40 and 60 minutes. Cooking time will depend on how long you soak the mixture for and how fresh the beans are. Start checking at 40 minutes.
5. Once cooked, allow to cool in cooking liquid until ready to use.

• 1 Tbsp Olive Oil
• 4 cloves Garlic, finely chopped
• 1 medium Yellow Onion, finely chopped
• ½ pound Spicy Italian Chicken Sausage, sliced into ¼” rounds
• 4 ounces Shiitake Mushrooms, stems removed and sliced into ½” pieces
• 8 ounces White Mushrooms, stems removed and sliced into ½” pieces
• ½ tsp + ½ tsp Kosher Salt (divided)
• ¼ tsp freshly ground Black Pepper + more for serving
• Pinch Crushed Red Pepper Flakes
• 12 ounces Baby Spinach, roughly chopped
• 6 cups of the cooked Bob’s Red Mill Black Bean Soup Mix, drained
• 1/3 cup Basil Pesto
• 1 Tbsp Sherry Vinegar
• Fresh Basil Leaves (for garnish), thinly sliced
• grated Parmesan Cheese (for garnish)

PREP:

1. If you have a food processor, toss in the garlic and process until finely chopped. Add the onion in and do the same. If not, finely chop by hand and combine.
2. Roughly chop the baby spinach and set aside in a large bowl.
3. Remove stems from shiitake and white mushrooms and slice caps into ½” pieces.
4. Cut sausage into ¼” rounds. If sausage is very fresh and soft (hard to slice), cook in a non-stick pan for 4 to 5 minutes to firm up and then slice.
5. Chiffonade basil leaves for garnish.

COOK:

1. Heat large soup pot over medium heat. Once hot, add olive oil.
2. Add garlic and onion along with sliced sausage. Cook 5 to 6 minutes, stirring occasionally, until sausage is fully cooked.
3. Toss in mushrooms, ½ teaspoon kosher salt, ¼ teaspoon black pepper and crushed red pepper flakes. Cook 3 to 5 minutes until mushrooms are soft.
4. Add spinach to the pot. Add drained beans on top of the spinach. Cover and cook an additional 3 to 5 minutes until spinach is just wilted. Remove cover, stir to combine and remove from heat.
5. Toss with basil pesto and sherry vinegar. Adjust black pepper to taste and add remaining ½ teaspoon kosher salt if needed.
6. Serve with a teaspoon or two of grated Parmesan cheese on top and fresh basil.

I love Fall. The heat is gone, the leaves are changing colors, college football is in play and soup season is here. There’s nothing like a warm bowl of savory, satisfying soup. Am I right?

I always feel creative and confident when I am making soup. I make use of pantry staples, cut up fresh veggies for aromatics and use whole grains or beans to make it a wholesome, well-rounded and healthy meal.

My Sausage, Sweet Potato and Rosemary 13 Bean Soup is no different. With 13 beans this soup is high in fiber, rich in protein and low in fat. Oh, and it tastes delicious. So have seconds, people. But before you do let me tell you more.

Each component of the soup is rich and flavorful on its own, but together it’s greater than the sum of its parts. I begin with classic aromatic vegetables like celery, carrots and onions. Add your favorite spicy sausage and buttery sweet potatoes and it gets better. But what ties it all together? Two things: Bob’s Red Mill 13 Bean Soup Mix and fresh rosemary.

The rich, stick-to-your-ribs heartiness combined with the fresh lemon and pine scents of rosemary is a hit. Each bite has a variety of beans, spicy sausage, sweet potato and a wonderfully, seasoned broth.

Make some Sausage, Sweet Potato and Rosemary 13 Bean Soup tonight and celebrate fall’s best dish: soup.

Sausage, Sweet Potato and Rosemary 13 Bean Soup

by Becky of Project Domestication

Ingredients:

• 1-1/4 cups Bob’s Red Mill 13-Bean Soup
• 1-2 Tbsp Olive Oil
• 1 lb Hot or Spicy Sausage
• 1 large Carrot, chopped
• 2 stalks Celery, chopped
• 4 cloves Garlic, minced
• 1 large Red Onion
• 6 cups Chicken Broth
• 3 cups water
• 2-14.5 oz. cans Diced Tomatoes
• 3 Bay Leaves
• 1 Tbsp Rosemary
• 1 Sweet Potato, chopped
• 1/2 tsp freshly cracked Pepper (or to taste)
• 1 tsp Kosher Salt (or to taste)

Directions:

Soak beans overnight or up to 24 hours. Heat a large stockpot on medium heat. Brown sausage. If sausage is overly fatty, drain drippings. Set sausage aside. If using drippings add carrots, onion and celery. If not using drippings add olive oil.

Cook aromatics until soft, about 5 minutes. Add garlic and cook for another minute or two. Add chicken broth, water and tomatoes then stir. Add bay leaves, rosemary, sweet potato, salt and pepper. Bring to a boil and let simmer for 1-1/2 to 2 hours or until all beans are soft. Adjust seasonings to palate preference.

*This soup freezes well.

About Becky:

Becky is a Utah native and proud of it. She authors Project Domestication, which chronicles her journey in cooking, travel, baking and all things domestic. She loves using high-quality ingredients, especially if it means learning something new and being able to enjoy a special treat with those she loves. You can connect with her on twitter at @DomesticBecky.

In Greece, dishes combining beans and grains have been served since ancient times. Originally they were offerings to pagan gods. Today, they’re made to honor Greek Orthodox saints and the Virgin Mary.

Greek names for beans and grains roll off the tongue: Polysporia, Polykoukia, Bourbourelia, Fotokoliva, Koliva, Fotopapouda, Papoudia, Panspermia, Sperna, Palikaria. All are essentially the same: mixed legumes and grains made into soup or salad. Polysporia, in English “many seeds,” is the most common name.

Polysporia is traditionally made on November 21, the day Orthodox Christians believe Mary was consecrated to God in Jerusalem’s Temple. After her consecration, legend says Mary’s family gave out beans and grains to the crowd waiting outside. Some claim Polysporia represents the beans and grains Mary’s family distributed.

Others look to a more ancient origin. In Feasting & Fasting in Crete: Delicious Mediterranean Recipes (Kedros Publications, Athens, 2001), Diana Farr Louis says the origins of Polysporia go “back thousands of years and may even have been made by the Minoans. Psilakis [a popular Greek cookbook writer] compares it to the panspermia (all seeds) offered by both the Minoans and ancient Greeks to their gods in thanks for a successful harvest.”

Historians link Polysporia to Demeter, goddess of the harvest, who reigned over grains, vegetation, and all fruits of the earth. From Demeter, ancient Greeks learned to plant, grow, harvest, and prepare grain. In return, they gave Demeter offerings of grain dishes similar to today’s Polysporia.

Most believe it’s no coincidence that modern Greeks celebrate feasts on days, and in ways, similar to pagan holidays, and that pagan offerings to Demeter morphed into Christian feast day foods.  Polysporia “is child of the incorporation of ancient strong traditions in[to] the Christian religion … Since farming economy depends a lot on nature, [seed-sowing time] continue[s] to be associated and sprinkled with magic,” according to Greek food historian, Mariana Kavroulaki.

Recently Bob’s Red Mill, a purveyor of beans, grains, and baking products,  invited me to write an article for its website. Bob’s sent me a collection of products to use for developing recipes, including Whole Grains and Beans Soup Mix. The minute I saw its ingredient list, remarkably similar to Polysporia’s, I immediately wanted to make a tasty, modern dish of Greek beans and grains.

After testing several versions, I settled on soup seasoned with lemon and fresh dill, a classic Greek pairing. It’s so delicious, everyone who tried it wanted more. I served it with Bobota, rustic Greek cornbread with feta popular in Northern Greece (also made with Bob’s Red Mill products). Bobota makes a wonderful partner for soup of any kind.

In addition to giving me products to use in developing recipes, Bob’s Red Mill donated our Bob’s Red Mill giveaway prize. Rest assured, I’d never recommend a product I don’t personally use and love. In this case, I’ve been a Bob’s Red Mill devotee since the 1970s. Its products are invariably fresh and designed with the home cook in mind. In Alaska, Bob’s Red Mill is often the only locally available source for essential baking and cooking ingredients.

Besides its religious significance, ancient and modern, Polysporia tastes really good. I discovered Bob’s Red Mill sells a Whole Grains and Beans Soup Mix, with ingredients remarkably similar to Polysporia.  Wanting to know if there was a link, I asked Cassidy Stockton of Bob’s Red Mill how they developed the mix. She said, “We formulated this mix using our Grande Whole Grains blend because we wanted a soup mix that contained a good variety of whole grains, as well as beans. There’s no fancy story, we all just really loved the chewy texture of the grains in contrast with the beans.”

When Bob’s Red Mill invited me to submit a guest post, they gave me products to use for developing recipes. The minute I saw the “Whole Grains and Beans” ingredient list, I knew immediately I wanted to make a tasty, modern version of Polysporia. After several tries, I settled on a recipe seasoned with lemon and fresh dill, a classic Greek pairing. It’s so delicious, everyone who tried it wanted more. I served it with Bobota, a rustic Greek cornbread with feta that is popular in Northern Greece (also made with Bob’s Red Mill products).

Greek Beans and Grains Soup (Polysporia)

Serves 4-6

Greek Beans and Grains Soup is tart, chewy, creamy, herby, and all-around delicious. Paired with rustic Greek cornbread and a light green salad, it is great for lunch or dinner. If you’re like me, you’ll also eat it for breakfast. To make the soup vegan/vegetarian be sure to use vegetable stock or water (it’s richer if made with stock).

• 3 cups diced Yellow Onion, 1/4” dice
• 2 Tbsp Olive Oil
• Salt
• Freshly ground Black Pepper
• 2 Tbsp minced Garlic
• 2 cups Bob’s Red Mill Whole Grains and Beans Soup Mix, rinsed under cold water
• 8 cups Vegetable or Chicken Stock, or Water
• 1 tsp Kosher or Coarse Salt
• 2 cups thinly sliced Green Onions, green and white parts both
• 2 Tbsp minced fresh Dill or 2 tsp dried Dill
• 1/3 cup fresh Lemon juice
• 1-1/2 tsp finely grated Lemon Peel
• Extra Dill for garnish

In large pot, sauté onions, lightly seasoned with salt and freshly ground black pepper, in olive oil. Add garlic and cook for 1 minute. Stir in Beans and Grains, stock, and 1 tsp. salt. Bring to a boil, cover, turn down heat to low, and simmer for 1 1/2 hours, or until beans are tender. When beans are done, stir in green onion, dill, lemon juice, and lemon peel. Cook for 5 minutes. Taste and add salt, freshly ground black pepper, dill, or lemon juice, as needed. Garnish with dill and serve immediately.

NOTE: You can turn this recipe into a salad. To do so, use 6 cups stock, don’t cover pot while it simmers, and cook liquid down until it’s almost gone, stirring regularly to prevent burning. When beans are done, stir in onions, dill, lemon juice, and lemon peel. Serve hot or at room temperature.

Rustic Greek Cornbread with Feta (Bobota me Feta)

Makes 9” x 9” cornbread; double recipe for 9” x 13” cornbread

Rustic Greek Cornbread is lightly sweetened to balance the salty feta. The rustic texture of this bread combines well with hearty soups and stews. For a more refined version, substitute all-purpose flour for corn flour.

• 1/2 cup Butter
• 1/3 cup Granulated Sugar
• 2 large Eggs
• 1 cup water
• 1 cup Bob’s Red Mill Medium Cornmeal
• 1 cup Bob’s Red Mill Corn Flour
• 3 Tbsp Bob’s Red Mill Sweet Cream Buttermilk Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Kosher or Coarse Salt
• 1-1/4 cup crumbled or diced Feta Cheese

Preheat oven to 375°F. Liberally butter sides of 9” x 9” pan.

Melt butter in medium pan. Whisk in granulated sugar, eggs, and water.

Put cornmeal, corn flour, buttermilk powder, baking soda, and salt in large bowl. Whisk ingredients together, making sure the mix has no lumps.  Fold in wet ingredients, just until all ingredients are combined. Put batter into prepared pan. Bake for 25-30 minutes or just until center is set; don’t overcook or the cornbread will be dry. Remove from oven and let rest 10-15 minutes before cutting and serving.

At www.laurieconstantino.com, Laurie Constantino creates and writes about authentic Mediterranean fare using ingredients readily available in North America. Her recipes are inspired by her travels, her homes in Limnos, Greece and Anchorage, Alaska, and her vast cookbook collection. She also writes extensively about foraging and cooking with wild edible plants and mushrooms. Laurie’s book, Tastes Like Home: Mediterranean Cooking In Alaska, was published in 2007; a revised edition with new  recipes came out in 2011.

There is something about finger foods that simultaneously screams I am an adult and I am a kid.  Patties aka sliders aka kebabs as I call them are very popular in my home. I find them very versatile as they are great for school lunches, afternoon snacks, playdate snacks, light dinner, cocktail parties and dinner parties.  I dress them for the occasion by using different dips and fun garnishes.

I used the Bob’s Red Mill Black Bean Flour as a base for these kebabs, and added their Whole Grain and Beans Soup Mix for taste and texture. The bean soup mix contains 4 kinds of beans, plus seeds and grains. I soaked the beans for 2 hours prior to cooking to soften up the beans.  Then I cooked the beans in a pressure cooker for about 15 minutes or 4 whistles. My pressure cooker is my secret weapon in the kitchen. With it, I can whip up lentils, beans and meat stews in no time.

I then blended together the flour and the beans, turning them into a thick paste suitable for making sliders. A little more work on the stove, and voila!

I was gratified to see that my 5 year old and my husband both enjoyed eating it. My husband and I used some spicy sauce and had a fun appetizer for dinner.

I have used egg as a binder in this recipe, but for a vegan option, use breadcrumbs as a binder.

Bean Kebabs (makes approximately 20 kebabs):

• 1 cup Bob’s Red Mill Whole Grain and Beans Soup Mix
• ½ medium sized Red Onion finely diced
• ½ cup finely cut Cilantro Leaves
• 1 cup Bob’s Red Mill Black Bean Flour
• 1 Egg
• 1 Tbsp Garam Masala
• 1 tsp Salt
• Oil for pan frying

Instructions:

1. Soak the dry Whole Grain and Beans Soup Mix for 2 hours. Cook the mix in a pot per the cooking instructions at the back of the soup mix packet.
2. When cool, blend the cooked soup mix using an immersion blender. The result should a thick paste. If there is excess water then cook off the extra water till the blended cooked soup mix is a thick paste.
3. Add the remaining ingredients to the soup paste and mix thoroughly.
4. Pressing firmly, form mixture into patties about 2 inches wide and ½ inch thick.
5. Heat up a large frying pan on medium/high heat and pour some oil.
6. Place the kebabs into the pan and brown the kebabs until browned, about 2-3 minutes per side.

Serve the cooked kebabs with sour cream for the kids. For the adults use a mint yogurt dip or cilantro chutney.

Rashmi Nigam is a wife, mother, foodie, and blogger who chronicles her journey towards raising healthy eaters at YumKid. She draws from her real food upbringing as well as her travels, to prepare simple, unprocessed meals for her family. You can also follow her on Twitter or Facebook.

Fall can get quite chilly in Chicago (where did I put my sweatshirt?) and the best way to warm up is a homemade bowl of spicy soup.  With quality ingredients like Bob’s Red Mill’s Gluten Free Homemade Wonderful Bread mix, it is a cinch to turn an ordinary bowl of soup into something extraordinary!  The bread develops a great crust that is perfect for holding a bowl of soup.  Bread bowls are not just a luxury for our gluten loving friends, we gluten free folks can enjoy this fun way to eat soup as well!  With the colorful 13 Bean Soup Mix, chorizo and some kitchen staples, it is a easy to pull together a delicious meal.

To make the 13 Bean Soup with a Kick, be sure to measure, rinse and soak your beans the night before.  The next day, start the soup.  As soon as it begins simmering, start making the bread.  You’ll be warmed up with a great tasting soup in no time!  Freeze any leftover soup in individual portions so homemade soup can always be at hand.

13 Bean Soup with a Kick

Makes 8 servings

• 2 Tbsp Oil
• 3 cloves Garlic, minced
• 1 Onion, sliced
• 1 10 oz package of Chorizo
• 1 cup Celery, thinly sliced
• 1 cup Carrots, thinly sliced in rounds
• 1-1/2 cup Bob’s Red Mill 13 Bean Soup Mix
• 4 cup stock (such as Pacific Natural Food’s Vegetable Broth)
• 1 14.5 oz can Diced Tomatoes in their juices
• 2 Bay Leaves
• 1 tsp Chili Powder (or more, to taste)
• Salt and Pepper

Wash 1-1/2 c dried beans, then rinse and soak in water overnight.  Drain and rinse the beans in the morning.

Add oil to a Dutch Oven.  Over medium heat, sauté garlic until aromatic (about 30 seconds) and then add the onions and cook until translucent (about 10 minutes).  Then add the chorizo and cook.  Drain any fat.  Then add the celery and carrots and cook for another 5-10 minutes.  Add the dried beans, stock, diced tomatoes, and two bay leaves.  Season with chili powder, salt and pepper, to taste.  Bring to boil then reduce to simmer for 2-3 hours or until the beans are tender. Skim the top of the soup and discard any fat from the chorizo.

To serve, ladle soup into bread bowls.

Gluten Free Bread Bowls

Makes 4 bread bowls

(Recipe modified from package instructions)

• 1 16 oz package Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix
• 1-2/3 cups room temperature (non-dairy) Milk
• 1 whole Egg + 3 Egg Whites
• ¼ cup Vegetable Oil
• 1 tsp Apple Cider Vinegar

Empty the contents of the mix into a stand mixer’s bowl.  In a separate bowl, add the yeast packet to the milk and let foam for 5 minutes.  Then add the milk/yeast, egg, oil and vinegar to the bread mix.  Mix with regular beaters (not dough hooks) for 3 minutes, scraping down sides of the bowl as necessary.  Wet hands and gently mold the dough into four smooth rounds and place on a seasoned pizza stone.  Brush oil on top and cover with plastic wrap and let rise in a warm place for about 35 minutes.  Remove the plastic cover.  Bake at 375°F for 30-40 minutes.  To test for doneness, tap loaf with fingernail.  A crisp, hard sound indicated a properly baked loaf.  Let cool on a wire rack.  With a serrated knife, carefully cut out the center circle of the bread.  Remove bread on the inside of the loaf to make it hollow, being sure to leave about 1” of bread on bottom and sides.

Michelle Rossi launched her gluten and dairy free blog only a week after starting a gluten free diet due to surgery-induced Non Celiac Gluten Intolerance and realizing she needed to learn to cook…quickly!  WindyCityCooking.blogspot.com is her celebration of great tasting products, original recipes, and reviews of Chicago restaurants.  On a gluten and dairy free diet, she started eating healthier and feels on top of the world.