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Share your favorite recipes with us !

My brother cooked some St. Louis ribs this weekend & i cooked a couple of other recipes. This was a satisfactory way to eat, i must say. While waiting the 2-3 hours for the ribs to smoke & cook, i used the fire to char some red peppers. So, the first day we had this warm, the next day i served it cool. Personally i could taste the heat more the second day. This dish can be made up to 5 days ahead of time.

I served it with tortilla chips but have also used crackers. Also, i'm not sure what the pomegranate molasses does but i used regular molasses. We've been experimenting with Aleppo pepper this year. It can be very hot if overused. This amount worked for me but for others more heat might be welcomed.


Muhammara


3 large red bell peppers
½ cup fresh whole-wheat breadcrumbs
7 tablespoons toasted walnuts
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon pomegranate molasses
3 cloves garlic
1 teaspoon ground Aleppo pepper or crushed red pepper, or to taste
¼ teaspoon salt

Preheat grill or broiler to high.

Grill or broil peppers, turning occasionally, until blackened in spots, 15 to 20 minutes total. (If using the broiler, place a rack on a baking sheet and place the peppers on the rack.) Transfer to a large bowl and cover tightly. Let steam for 10 minutes. Uncover and let cool. Remove stems, skins and seeds.

Transfer the peppers to a food processor. Add breadcrumbs, walnuts, oil, lemon juice, pomegranate molasses, garlic, Aleppo (or crushed red pepper) and salt. Pulse until slightly chunky. Refrigerate, if not eating now.

1/4 cup 109 calories; 8.7 g carbohydrates

My brother seems unable to complete a meal without a dessert. When i saw this recipe for brownies, which seems to be the dessert he most wants, i knew it was made for him. They were good and not as sweet as most brownie recipes.


Black Bean Brownies

1 can (15 ounces) black beans, rinsed and drained
1/2 cup semisweet chocolate chips, divided
3 tablespoons canola oil
3 large eggs, room temperature
2/3 cup packed brown sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt

Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
Transfer to a parchment-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

Thanks for the recipes, Deb. I didn't realize we hadn't posted in it this year. :(

The brownie recipe is interesting. You are better than I am making it from scratch. I recently made some from a box. It was part of our covid, what if we can't get out to shop at stores stash and was getting near the expiration date. So I figured I better make it. LOL.

Anyway, it called for a really gross amount of oil. Something like 1/3 cup. So I replaced it all with applesauce. They were perfect.

I also did the same recently with a from a box banana bread. I replaced all the oil with mashed banana. It had to cook a bit longer but was fine.

I'll have to figure out a way to add black beans to the box mix next time. Though now that is getting gross with humidity and high temps, the oven probably won't be used much until Sept.

I hear ya on the non-use of ovens during summer. I felt that for us, this was a swan song, as well.

I've long liked the idea of applesauce in lieu of oil and it almost always had worked for me. When it hasn't, i can usually point to some other change i made which probably made a difference, too.

Because my brother is a chocoholic, he eats lots of brownies, so he felt this recipe was "exactly what i've been waiting for", tasty yet much less guilt. LOL

Your expiration date cooking sounds about right for our family, too. It's particularly apt for refrigerated goods in our home.