Black Bean Quinoa Bread

Aaron found this recipe on Chef Brad's website.  He tweaked it a bit, and came up with this: 
Ingredients:

• 1 Tbsp yeast 
• 2/3 Tbsp salt
• 1 c. bean flour (we've used black and red)
• 2 2/3 c. Bread flour
• 2 cups water
• 3/4 c cooked quinoa (we used black)

Directions:

1. Mix dry ingredients together.  Then add the water and quinoa. Knead in stand mixer for 8 minutes.  Add flour as needed.
2. Shape into loaf (round or oblong).  Spray baking sheet or using parchment paper. Let rise for until double in size, about an hour.
3. Preheat oven to 450.  Place a pie tin of water on the bottom rack.  Put loaf in the oven on middle rack.  Spray loaf with water. Turn down oven to 400.  Bake for 40-50 minutes until done.

So hearty and delicious!  To get the bean flour he took dry beans and used a wheat grinder to make them into a flour.  There's a video on Chef Brad's link.

Cumin Wheat Berry Soup

We inherited 100 lbs of wheat from Aaron's mom. So Aaron searched for a way to use the wheat besides grinding it.  He found this recipe and it was delicious.  I will forever regret moaning when my mother made soup with barley in it.  I'm looking forward to leftovers!  I'm still in the honeymoon phase with my pressure cooker.  So that's how I cooked the wheat.  Really easy and quick!  Aaron ate the leftover wheat berries for breakfast! 

• 1 1/2 cups French green or brown lentils, sorted and rinsed
• 4 cups vegetable broth
• 4 cups cold water
• 3 tablespoons extra-virgin olive oil
• 3 large large carrots, finely chopped
• 1 medium red onion, diced
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 4 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 cups Cooked Wheat Berries,
• 1 bunch rainbow or red chard, large stems discarded, leaves roughly chopped*
• 3 tablespoons lemon juice

1. Combine lentils, broth and water in a Dutch oven. Bring to a boil over high heat, reduce heat, cover, and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer than green).
2. Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.
3. When the lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.

 *We used spinach instead of chard.

Double Decker Pumpkin Caramel Pie

I made this pie for a ward activity.  If you don't like pumpkin pie you just might like this one.  I mean it has an Oreo crust and caramel whipped cream - wow!!!!  It was rich and delicious.  The Recipe Girl has some great tips on her post.

Ingredients:

25 Oreos (creme included), crushed into crumbs (about 2 cups)
6 tablespoons unsalted butter, melted
3 large eggs
2 3/4 cups heavy cream, divided
One 15-ounce can unsweetened pumpkin puree
1/2 cup light brown sugar
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
1/2 teaspoon salt
28 caramels, unwrapped
1 ounce semisweet chocolate, for grating

Directions:

1. Preheat oven to 350 degrees F. In a small bowl, stir the Oreo crumbs and butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch deep-dish pie pan; freeze until set (15 minutes). Bake for 10 minutes; let cool.
2. Meanwhile in a large bowl, whisk together the 3 eggs, 1 cup cream, pumpkin, brown sugar, spice and salt until just combined. Pour into the cooled pie shell and bake until set, 40 to 45 minutes. When you shake the pan, the filling should no longer be jiggly. Let the pie cool at room temperature slightly, then refrigerate for at least 3 hours, or overnight.
3. In a bowl, microwave the caramels with 1/2 cup cream until melted, 2 to 3 minutes- adding 1 minute increments, if needed, if they are still not completely melted. Stir until smooth, then let cool to room temperature - very important!!!
4. Using an electric mixer, whip the remaining 1 1/4 cups cream until soft peaks form. Drizzle in the cooled caramel and beat until well blended. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled. Before serving, coarsely grate the chocolate on top of the pie.

*I melted about 1/4 cup semisweet chocolate chips and put it in a shallow tupperware and cooled it in the fridge.  Then I popped it out and used a vegetable peeler to get the chocolate curls. I didn't need all the chocolate for the curls, but it made it wide (or deep) enough to make good curls and still have something to hold onto.  If you have a block of chocolate that would work well.

Quinoa Golden Pilaf

This is another one that Aaron made and it was fabulous!  It went well with the butternut squash recipe.
Quinoa Golden Pilaf

INGREDIENTS

• 2 cups whole grain quinoa
• 2 tablespoons olive oil
• 2 garlic cloves, smashed
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 1 heaping teaspoon salt
• 3 cups water
• fresh herbs for garnish (optional) (we used cilantro)

INSTRUCTIONS

1. Rinse quinoa well under water until it runs clear (a few minutes)in a fine mesh strainer.
2. In the pre-heated pressure cooker, on medium heat add the oil and garlic. Saute for about 30 seconds and then mix-in the turmeric, cumin and salt.
3. Add the water, and tap the quinoa from the strainer into the pressure cooker – being careful to remove any stray quinoa from the lip of the pot.
4. Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 1 minute at high pressure.
5. When time is up, open the pressure cooker with the Natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, slowly release the rest of the pressure using the valve.
6. Tumble quinoa into serving bowl. Fluff with a fork and decorate with fresh herbs before serving

Butternut Squash with Black Beans and Walnuts

This was delicious, but it didn't make nearly enough for leftovers! The "I" in the recipe was Aaron.

 Butternut Squash with Black Beans and Walnuts

Ingredients:

• 2 cups butternut squash/pumpkin peeled and cubed ( I used 4 cups)
• 2 tsp ground cumin 
• 1 tsp ground ginger, (3 tsp fresh if you have it )
• 3 Tbsp olive oil
• 2 hot green peppers (I did not add this)
• 1.5  cups cooked black beans, drained 
• 2 tsp red chili powder
• Salt
• crushed red pepper (dash of cayenne)
• fresh lemon
• 6 Tbsp lightly toasted walnuts (I used 6)
• fresh cilantro for garnish

Preparation:

1. Heat oil, cumin and hot pepper in a thick bottomed pan or skillet; when the seeds sizzle, add the ginger, butternut squash/pumpkin cubes. Increase the heat to high and cook the squash/pumpkins tossing them frequently till they are light brown on the sides.
2. Now add the beans, salt, red chili powder and 1/4 cup of water to the pan with the squash/pumpkin and cover and cook till the squash/pumpkin cubes are fork tender but firm.
3. Uncover and check to see if done. If there are any remaining water, increase the heat and let the water dry off. This is a dry dish. If done, add the crushed the red pepper and walnuts; toss to combine well.

Peruvian Quinoa Salad

More pressure cooker recipes.  This one was so simple and delicious!  Aaron made it from start to finish.

 Peruvian Quinoa Salad

INGREDIENTS

•     1 cup Black (I used regular)Quinoa, rinsed
•     1 pinch of salt
•     1.5 cups of water
•     1 Lime, zested and squeezed
•     1 Bunch Cilantro (or Parsley), roughly chopped
•     1 Large Roma Tomato, finely diced
•     1 Yellow (we had red) Bell Pepper, finely diced
•     ½ cup Green Olives (we had black), chopped
•     1 Cucumber, seeded and finely diced

                                                 

INSTRUCTIONS

1.     In the pressure cooker add the quinoa, lime zest, salt and water
2.     Close and lock the lid. Turn the heat to high and when the cooker reaches pressure lower the heat and cook for 1 minute at HIGH pressure. When time is up, continue cooking the quinoa with the residual heat and steam of the pressure cooker by opening the cooker using the natural method – turn off the heat and don’t do anything (about 10 minutes). If after 10 minutes, the cooker has not released all of the pressure, let out the remaining pressure by opening the valve
3.     Tumble out the cooked quinoa into a mixing bowl to cool.
4.     Then, add the chopped tomato, pepper, olives, cucumber and Cilantro.
5.     Mix with Lime juice and season with any additional salt to taste.
6.     Serve at room temperature or chilled.

Pressure Cooker Black Bean Soup

 We have been scouring the internet for all sorts of Pressure Cooker recipes.  Here's one that Aaron made.  He found it on dadcooksdinner.com .  His post gives all sorts of hints and tips for cooking with a pressure cooker.  If you are new to using a pressure cooker you should check it out.

Pressure Cooker Black Bean Soup

Ingredients:

• 1 pound dried black beans
• 1/4 cup table salt
• 4 quarts water
• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1/2 tsp kosher salt
• 4 cloves garlic, minced or pressed through a garlic press
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 1/2 tbsp dried oregano

For Cooking the beans:

• 5 cups water
• 1 bay leaf
• Optional - 1 tbsp olive oil

• 2 limes, juiced
• 1 tsp salt 
• pepper to taste
• 1 Tbsp parsley 

Directions:

1. Sort, rinse, and brine the black beans: Sort the black beans, removing any stones, clods of dirt, or bad looking beans. Rinse the beans, put them in a large container, cover with 1/4 cup salt and 4 quarts water, and stir to dissolve the salt. Let the beans soak for at least 8 hours, or overnight. 

 2. Saute the aromatics and spices: Heat 2 tbsp extra virgin olive oil over medium heat in the pressure cooker until shimmering. Add the onion and red pepper, and sprinkle with 1/2 tsp kosher salt. Saute until the onion and peppers soften, about 5 minutes. Make a hole in the middle of the onions and add the garlic, cumin, coriander and oregano; let sit in the pan for 1 minute or until you can smell the garlic cooking, then stir into the onions. Cook, stirring, for 2 more minutes, until the onions show a hint of browning.

 3. Cook the black beans: Drain the black beans, rinse them thoroughly, then add them to the pressure cooker. Add the water, bay leaf, and 1 tbsp olive oil, stir, then scrape the bottom of the pan to make sure none of the onions are sticking. Bring the cooker up to high pressure, then pressure cook the black beans for 15 minutes. Turn off the heat, and let the pressure come down naturally, about 15 more minutes.
*Check the beans to make sure they are cooked through and tender. If not, either bring the pressure cooker back to high pressure for another 3 minutes, or simmer for ten minutes, until cooked to your liking. 

4. Finish the soup: Thicken the soup by pureeing 2 cups of the beans. I use a stick blender directly in the pot; moving 2 cups of beans and liquid to a blender also works. Add the lime juice, then taste for seasoning, and add salt pepper and parsley.