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Bami Goreng

by Wendy Knoedler
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 lb Rice, Boiled
¾ lb Chicken Meat
2 Eggs
1/8 lb Shrimp (optional)
6 Tablespoon Oil
2-3 Cloves Garlic, Chopped
1 Leek, Chopped
¼ lb Cabbage or Bok Choy, Chopped
¼ - ½ lb Bean Sprouts
3 Tablespoon Celery, Chopped
2-3 Teaspoon Sweet Soy or Tamari
1 Tablespoon Lemon Juice
Cucumber Slices
Salt and Pepper to taste

Fry vegetables, spices and meat together. Stir-fry in rice. Stir in soy or tamari sauce, Serve with eggs in omelette on top and cucumbers as decoration.
Variations: The chicken meat and/or eggs are optional; for a vegetarian dish, just increase the proportions of the vegetables slightly. May be served with a small omelette per serving, or with fish instead of chicken.

Basmati Rice with Peas and Mint

By D.B. Dawson

2 tbsp. olive oil
3 Large shallots or 1 Medium red onion, finely chopped
1 Cup Basmati rice
2 Cups vegetable stock or water
¼ tsp. salt and pepper
1 10-ounce package frozen green peas
3 tbsp. fresh mint, minced
2 tbsp. fresh flat leaf (Italian) parsley, minced

In a sauce pan, heat the olive oil over medium high heat. Add the shallots or red onion and saute for two minutes, stirring so as not to burn. Toss in the Basmati rice and saute for about five minutes, stirring so as not to burn. Add the stock or water, salt and pepper and bring to a boil. Lower the heat, cover the pot and simmer gently for fifteen minutes or until the rice is almost tender but still a little firm to the bite. (Al denta) Try not to stir the rice while cooking. Stirring releases the starch from the grains causing the rice to be sticky. Sprinkle the peas over the rice and continue to simmer gently, covered, for five minutes more. Remove from heat, fold in mint, parsley and remaining olive oil. To fold in, merely incorporate the ingredients by stirring with a gentle hand. Let stand for five minutes before enjoying. Serves 4.

Bean Picaddillo

by Laurel Zydney
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 lb Pink or Kidney Beans (soaked)
4 Cloves Garlic, Minced
2 Cup Chopped Onion
1 Chopped Carrot
Water to cover

3 Cup Chopped Onion
3 Cloves Garlic, Minced
1 Large Green Pepper, Chopped
4 oz Green Chilis or Jalapeno, minced fine
3 Tablespoon Oil

16 oz Canned Tomatoes
1 Tablespoon Cumin
½ Teaspoon Cinnamon
½ Teaspoon Thyme

2 Tablespoon Cider Vinegar
12 oz Corn Kernels
4 oz Black Olives, Sliced
¾ Cup Raisins
Salt to taste

Simmer first group of ingredients one hour, adding water as needed. Saute second group of ingredients. Add sauteed vegetables and third group to beans after simmering is complete. Simmer 30 minutes or until tender. Stir in last group and enjoy.

Beoreg

by Jane Majian Bowen
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

Beoreg is pronounced Beard-eggs. This is a traditional Armenian mezze, or appetizer, that I learned from my mother, and she from hers. Mom still patiently picks off the parsley leaves with her fingers, but if you're moving faster, you can chop them with a knife.
1 pkg Frozen Filo Dough, Thawed
2 lb Feta Cheese, soaked in fresh water if too salty
2-3 Eggs
½ lb lightly salted butter, melted
1 Bunch Parsley (leaves only, chopped)

Preheat the oven to 425 degrees. Break up the feta with a fork until crumbly. Add enough egg to fully moisten the cheese, but not to make it runny. Add parsley and stir. Unfold the filo sheets gently. Put one on a sheet of waxed paper lengthwise in front of you and lightly brush a coating of butter on top. Place 1 Tablespoon of feta mixture in center top of sheet. Fold sheep in thirds lengthwise. Then fold this thin rectangle into a triangle, like folding a flag. Try to keep it uniform and neat. If there is a little extra dough at the bottom, brush it with butter and tuck it in. Once you get the hang of it, it's fun and doesn't take long. Bake for 10 minutes on an ungreased cookie sheet. Watch that the bottoms don't burn. You can freeze uncooked beoregs. Put them in a box lined with waxed paper. Put waxed paper between layers to prevent sticking. Makes about 2 dozen beoregs.

Black-eyed Pea Gumbo

by Maren Ketcham
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

Pre-cooked Beans:
½ Cup Dry Black-eyed Peas
3 ½ Cup Water
1 Celery Stalk
1 Large Carrot
2 Cloves Garlic
2 Bay Leaves

Sliver the vegetables and garlic very fine. Put everything in pressure cooker. When up to pressure, cook 17 minutes. Cool down and drain, reserving liquid. Remove bay leaf.
Stock:
2 ½ Cup bean stock
1 vegetable bouillon cube (with or without salt)
1 - 1 ½ Teaspoon Soy Sauce, to taste
Salt to taste
Mix all stock ingredients in a large measuring cup. Add water if necessary to make 2 ½ cups.
1 ½ Tablespoon Olive Oil
½ Large Onion, Sliced
1 Stalk Celery, Sliced Medium
1 Green Pepper, Cubed
Saute vegetables in pressure cooker until beginning to get soft. (Don't use pressure; just use the pot to avoid more dishes.) Add stock and reserved beans. Add:
2 Cup Fresh Okra or 1 Box Frozen
3 Ears Fresh Corn, cut off cob, or 1 ½ Cup Frozen
1 16-oz can Whole Peeled Tomatoes
1 jalapeno pepper, halved.
Bring soup to boil, reduce heat to simmer and cook just until okra is done.
Add seasonings to taste:
Creole seasoning - start with ½ Teaspoon
Cayenne Pepper - tiny pinch
Powdered Thyme - ½ Teaspoon
Heat just at simmer 10 minutes more, remove jalapeno halves and serve.
This can be served as a soup, good with cornbread or tortilla chips. It can also be thickened with file powder (off the heat, or it will become stringy) and served over rice.

Borscht

by Peggy Schjeldahl
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 Quarts Water
1 Large Onion, Sliced
4 Carrots, Sliced
4 Beets, Cut in Strips
2-3 Tomatoes, or 1 Small Can Tomato Paste
2-3 Potatoes, Cubed
4 Vegetable Bouillon Cubes
1 Green Pepper, Sliced
8 Peppercorns
4 Bay Leaves
1 Red Cabbage, Slice Thin
½ Pint Sour Cream

Cook all ingredients except cabbage and sour cream for 1 hour. Add cabbage and cook for 20 minutes more. Serve with sour cream. Serves 10.

Broccoli Tofu Noodles Florentine

by Pat Bjorke
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 lb Quinoa Noodles or Whole Wheat Fettuccine
¼ Cup Toasted Chopped Walnuts or Sunflower Seeds for topping

Sauce:
½ - ¾ lb Spinach, very briefly steamed
2 Cloves Garlic
1 Tablespoon Fresh Parsley, Minced
1 Tablespoon Dried Basil or 3-4 Tablespoon Fresh
1 Teaspoon Dried Oregano or 1 Tablespoon Fresh
1 Tablespoon Tahini
1 Tablespoon White Miso
1 Tablespoon Olive Oil
About ½ Cup Water

Broccoli-Tofu Mix
1 Tablespoon Olive Oil
1 Cup Sliced Onion
1 Cup Chopped Broccoli
1 lb Parboiled Tofu, Pressed and Drained
1 Tablespoon Umeboshi Vinegar or Lemon Juice
2 Tablespoon Minced Fresh Parsley

Cook Noodles just to al dente; drain, rinse, and drain again. Set aside.

Sauce: Chop spinach in food processor or blender; add garlic and herbs. Stir together tahini, miso, oil, and enough water to make mixture pourable. Add to spinach and herb mixture and puree, adding additional water as needed to make a fairly thick sauce. Add sauce to drained noodles in large bowl, and gently toss to thoroughly coat each noodle.

Veggies: Saute onion in oil until soft; add broccoli. Mash tofu with umeboshi vinegar or lemon juice and add to skillet. Saute until broccoli is bright green and tender. Stir in parsley and remove from heat. Add to noodle/sauce mixture and toss gently. Top with toasted nuts and serve at room temperature. Serves 6-8.

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