4 teaspoons olive oil 3 cloves garlic, minced 1 pound mushrooms, sliced juice of 1 lemon 2 tablespoons smoked paprika 1 teaspoon cumin 3 tablespoons tomato paste 1 cup water or broth 3/4 cup quinoa 4 cups fresh spinach 1/2 cup cilantro, chopped, for garnish.
Avocado Vinaigrette 1 ripe Haas avocado, pitted and peeled 1 tablespoon wasabi paste 1/4 cup chopped red onion 1/3 cup fresh lime juice 1 tablespoon sugar Salt and freshly ground black pepper to taste 1 1/4 cups olive oil.
SPINACH-PEANUT STEW Adapted from Morou Ouattara Time: 40 minutes 1 10-ounce bag spinach, washed 2 tablespoons vegetable oil 1 onion, diced 1 medium tomato, diced 1 tablespoon tomato paste 1 cup chicken or vegetable stock 1 cup chunky peanut butter Salt and pepper to taste 1/2 cup white melon seeds or pumpkin seeds.
Salt to taste 1 large garlic clove, peeled 2 tablespoons sherry vinegar 2 tablespoons extra virgin olive oil 2 tablespoons tomato paste 1/4 cup fresh basil leaves, plus a few leaves, slivered, for garnish 1 cup water Pinch of cayenne (optional) 1. Cut 1/2 pound of the tomatoes (2 medium) in half across the equator, and grate on the large holes of a box grater set over a bowl.
Tamarind Apple Poblano Salsa Adapted from Dona Abramson Time: 20 minutes 2 medium shallots, thinly sliced 1 teaspoon canola oil 2 large apples, cored and diced (3 cups) 1 large roasted poblano chili, minced 3 tablespoons bottled tamarind paste 1/3 cup toasted, crushed pecans 2 teaspoons fresh chopped rosemary Salt and black pepper to taste.
Basic Choux Paste * cup flour 1/2 teaspoon sugar 1/2 teaspoon salt 3 1/2 tablespoons unsalted butter 1/4 cup whole milk 3 large eggs 1. Mix the flour, sugar and salt in a small bowl.
CROSTINI ROMANI Adapted from Paola di Mauro Time: 15 minutes 4 tablespoons butter, more for buttering dish About 10 1/4-inch-thick slices country bread or baguette (sliced diagonally) 3/4 pound fresh mozzarella, sliced 1/4-inch thick (about 10 slices) 2 tablespoons anchovy paste 1/4 cup milk.
"The beef is good, but they are so plain!" SYRIAN BEEF KEBABS Adapted from Lisa Ades Time: 30 minutes, plus 1 hour for chilling 2 pounds fatty ground beef, like chuck 4 tablespoons tomato paste 2/3 cup minced onion 2 teaspoons salt Juice of 1 lemon 1/2 teaspoon cinnamon 2 dashes cayenne 1 tablespoon ground allspice 1/3.
While the chicken is boiling, mix together 1 can tomato paste, 1 cup of water, and the 7 spice mixture in the mixing bowl.
2 cups chicken broth. 1 medium red onion, chopped. 1 tablespoon garlic, minced. 2 tablespoons aji amarillo or other chili paste. 2 cups rice. 1 cup dark beer. 1 cup frozen peas. 1 cup carrots, sliced and quartered.
Make a paste with 1/2 cup of baking soda and 1/2 cup water.
