Crunchy Chickpeas

 Source: Salad Party - Kristy Mucci

INGREDIENTS

Two 15 oz [425 g] cans chickpeas, drained, rinsed, and set out to dry for 1 hour

1Tbsp olive oil

2 tsp toasted sesame seeds

Kosher salt

Freshly ground black pepper

DIRECTIONS

Preheat the oven to 400°F (200°C] and line

a baking sheet with parchment paper. Spread

the chickpeas in an even layer on the baking

sheet and bake, dry, until they're golden

and crisp, about 50 minutes. Transfer the

chickpeas to a large bowl. Toss them with

the olive oil and sesame seeds, and season

with salt and pepper. 

Crunchy chickpeas are

best served the same day, but can be stored

in an airtight container in the fridge for up

to a week. If desired, toast in a dry skillet to

crisp them up again before using.

(Posted by RK)

Pascha Sweet Bread

Warm 4 cups of milk with 1 pound butte, cool in large bowl.

beat 12 eggs with

1 Tablespoon salt and

2.5 cups sugar

Meanwhile mix

4 Tablespoons yeast with

1 cup warm water and

1 Tablespoon sugar and

1 Tablespoon flour

let proof

Add all the above together with about 19-21 cups of flour to make a very soft dough. Knead with up to 1/4 cup oil on hands. Let rise twice in its bowl. Form into loaves, or put in greased pans, brush with egg wash if you want to. Bake a 350 degrees

Small loaf pan;s about 35 minutes

Large loaf pans; up to about an hour.

Personally I found smaller loaves cooked properly while larger loafs had a tendency to stay raw in the middle.

Check with toothpick. If you didn’t use the eggwash, then brush with melted butter or oil. This keeps the crust soft.

(Posted by Anastasia Bartlett)

Cheese Pascha

You need a big mixer for this one, or cut the recipe down

3 pounds of room temperature cream cheese

1 pound room temperature butter

2 cups icing sugar

1 Tablespoon vanilla

1 pint sour cream (2 cups)

optional; golden raisins, slivered almonds

Cream the butter, add cream cheese, keep creaming add sugar, vanilla then sour cream.

Spoon into bowls and decorate with raisins and almonds if desired. Refrigerate for several hours before eating.

Blessed Pascha, everyone!

(Posted by Anastasia Bartlett)

Burrito Casserole (serves 8-12)

3 Tbsp. Veg. oil

3 Green onions, finely chopped
4 cloves garlic, minced
1 green pepper, chopped
1 bunch fresh spinach, chopped
2 cans black beans, drained and rinsed
10 flour tortillas, julienned
2 cups white rice, cooked
1 tin tomato soup
1 tsp. chili powder
1 quart canned tomatoes, diced
2 cups shredded soy cheddar (optional)

Start rice in pot of boiling water, cook til done, drain and rinse, return to pot, add tomato soup, and chili powder, stir well.

Heat oil in large fry pan or pot over med. heat. Add onions, garlic, and green pepper, stir and cook 5-10 minutes.

Add spinach and cook until wilted then add black beans and tomatoes. Cook, stirring often, for about 5 minutes.

Stir in rice mixture. Add salt and pepper to taste.

Grease a large 10x15 glass pan. Scatter 1/2 of the shredded tortillas for a base, cover with the rice and beans mixture, add the remaining tortillas, top with the soy cheese.

Heat in oven just long enough to melt 'cheese'.

Variations:

-Originally the mixture was individually served wrapped in tortillas with lettuce and chopped fresh tomatoes.
-Beans and rice mix could be served in a bowl with fresh lettuce and tomatoes, salsa and crumbled tortilla chips.

(from old blog, posted by Cassandra)

Baked Lentils (serves 6-8)

2 cups dry green lentils

2 cups hot water
2 tsp. salt
1/4 tsp. black pepper
1 tsp. sage
1 tsp. thyme
1 onion, chopped
2 tsp. garlic powder
2 carrots, peeled and grated
1 celery stalk, diced
1 green pepper, diced
1 quart canned tomatoes, diced

Mix together in a large casserole dish (10x15) and bake at 350 degrees for 45 minutes. Or until the water is absorbed but the lentils are not re-dried.

Serve with tortilla chips for scooping.

Variation:
-leftovers cold in a tortilla wrap

(from old blog, posted by Cassandra)