Archaeology is hard work. We get hungry. This is what we eat. Also, if you are preparing dinner for twenty people at an altitude of 7,000 ft, start cooking your beans early.
Three Sisters Vegan Chili (Hannah)
one large butternut squash, peeled and cubed
several cans black beans
several jalapeno peppers
mince garlic and onions and saute in olive oil. once cooked well, add the canned veggies and the butter nut squash. put on a lid and cook until the squash has become tender when pierced with fork. add the spices and cilantro garnish after the chili is cooked.
Channa Masala (Elizabeth)
adapted from madhur jaffrey’s recipe
2-3 tsp peanut or vegetable oil
4-5 cans chickpeas, rinsed (or equivalent amount dried and soaked overnight)
1 large can diced tomato or 4-5 fresh tomatoes, diced
2-3 (red) onions, diced
5-6 cloves garlic, minced
fresh ginger (about 3 by 2 inch piece), peeled and grated
2 tbsp ground coriander
4 tbsp ground cumin
1/2 to 1 tsp ground cayenne or chili powder
1 1/2 tsp ground turmeric
3 tbsp paprika
1-2 tbsp garam masala (to taste, you can also add some extra cinnamon depending on how much is in the garam masala)
1 tablespoon dry-roasted whole cumin seeds (optional)
1 jalapeno or 2 small green chilis, seeded and diced
juice of one lime
salt to taste
cilantro, chopped, for garnish
(optional: add one bag frozen peas, or some other vegetable that goes well with chickpeas)
1. chop onions and garlic, grate ginger, and dry-roast whole cumin seeds (until fragrant) then set aside.
2. heat oil in large pot/wok/kadhai. add onions and then garlic a little later, and fry til fragrant.
3. stir in coriander, cumin, turmeric, and cayenne, and paprika. stir for a minute or so, and then add tomatoes and cook together with onions and spices for about five minutes.
4. add chickpeas, paprika, garam masala, roasted cumin, and salt, stir together and add water as needed. Add frozen peas or other vegetable, if using.
5. add chopped jalapeno/chilis, lime, and grated ginger.
6. cook for anywhere from 20 minutes to an hour or so.
7. Serve with rice or chapati, chopped cilantro, and plain yogurt (optional).
(invented by Team and produced by Kaet, using random ingredients in fridge; totally fucking awesome.)
a cucumber, peeled and chopped
a few ears fresh raw corn, cut from the cob
a couple of apples, diced
a tomato or two, chopped
a few ripe avocados, chopped or mashed up
diced red onion
maybe some scallions or jicama?
honey or agave nectar?
combine all in bowl. dress with cilantro, lime juice, maybe some honey/agave, salt to taste.
Leek, Potato, and Carrot Soup (Dianne)
1 tbsp sunflower oil
1 garlic clove, crushed
3 C veggie stock
1 bay leaf
¼ tsp cumin
1 ½ C diced potatos
generous ½ C grated carrot
salt and pepper
1 trim off and discard some of the coarse green part of the leek, then slice thinly and rinse thoroughly in cold water, drain well
2 heat the oil in a heavy pan, Add the leek and garlic and cook over low heat for about 2-3 minutes or until soft, but barely colored. Add the stock, bay leaf and cumin and season to taste with salt and pepper. Bring to a boil, stirring constantly.
3. Add the potato to the pan, cover and simmer over low heat for 10-15 minutes. Keep a careful eye on the soup during the cooking time to make sure the potato cooks until it is just tender, but not broken up
4 Add the carrot to the pan and simmer the soup for a further 2-3 minutes. Adjust the seasoning if necessary, dicard the bay leaf and serve.
Coming soon: Hannah’s sourdough bread, Kaet’s chocolate-chip cookies/cookie pie, Elizabeth’s peanut sesame noodles, Mixchel’s sopapillas, Sev’s mom’s salad dressing, and more…