As promised, here are the 2 recipes from the Slow Food Trivia Night. Thanks for inviting me in "Amy" to post!
Thick Tomato Spread
2 cups Tomatoes, fresh, chopped
1 cup sun-dried tomatoes (i bought these off the olive bar at whole foods market and soaked them in water to hydrate a bit more)
2 T. Ginger, chopped
1 T. Garlic, minced (Um, I NEVER use what a recipe calls for on garlic - USE MORE!)
1 T. Miso (or soy sauce if you wish)
1 T. Onion, chopped (again, I am sure I used more...)
1/2 cup Basil leaves
4-6 Dates, pitted (I used 4 large Medjool dates from bulk bins at Whole Foods Market)
My special add-ins:
handful of olives
splash of apple cider vinegar
fresh cracked pepper
pinch of cayenne
Directions: Throw all ingredients into a food processor and puree!!!
1 cup buckwheat flour
1/2 teaspoon salt
1 cup water, or a little more (I ended up using quite a bit more as the batter thickened)
1 Tablespoon oil (or more)
Combine ingredients using enough water to make a medium-thin batter. Let it stand a few minutes while the griddle preheats. Spoon tablespoonsful onto a hot griddle. As batter thickens, add a little more water, so cakes stay thin.
**I ended up thinning out the batter a few times with more water and oil.
**You can make these as big or small as you like depending on how you want to use them.
**Enjoy them morning, noon, or night! Top with fruit or make them into sandwiches. They freeze well too!
**Options: Replace up to 1/3 of the flour with ground nuts or seeds; Add cinnamon to the batter; Use other flours such as quinoa or amaranth!
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