chocolate souffle

5 oz dark chocolate (70% cocao)
2 egg yolks

2 egg whites (next time use 3)
pinch salt
1/4 cup sugar

2 10oz ramekins

Preheat oven to 375. Coat ramekins with butter and coat with sugar. Melt chocolate in double boiler, meanwhile whip eggwhites and a pinch of salt to soft peak stage, then slowly add sugar and beat until stiff peak stage. Remove chocolate from heat and mix in egg yolks. Fold eggwhites into chocolate and pour into ramekins and bake for 13 mins.

These didn't rise much, but they were great! Adding more eggwhites will make it rise more

carob balls

1/2 cup peanut butter
1/2 cup honey
1/2 cup carob powder
2 tbsp coconut
1/4 cup chopped cashews

Melt peanut butter and honey together over the stove, stir until it's all melted together. Stir in (in batches) carob powder and then stir in cashews. Let cool ~5 mins and then shape into balls and roll in coconut. Store in the fridge

chickpea makhani (in progress)

1/4 cup finely chopped onion
~2 tsp olive oil
2 tbsp butter
1 tbsp pureed garlic & ginger (~3 garlic cloves, ~1 inch piece ginger) (next time use 1.5 or 2 tbsp)
2 tsp lemon juice
1 tsp ground cumin
1 tsp garam masala (next time use 1/2 or 3/4 tsp)
1 tsp chili powder
1 bay leaf
1/4 tsp fenugreek
1 8oz can tomato sauce
1 cup half and half
1/4 cup yogurt
1/8 tsp cayenne

1 can chickpeas (drained)

Saute onion in olive oil until soft/translucent, add butter, garlic/ginger, lemon juice, cumin, masala, chili powder, fenugreek and bay leaf, saute 1 min, add tomato sauce, simmer 2 mins, stir in half and half, yogurt and cayenne and simmer ~10+ mins. Stir in chickpeas and heat through

sudanese yogurt and tahini dip

2/3 cup tahini
2/3 cup plain yogurt
1 large clove of garlic (mince and then add a sprinkle of salt and mush with the back of the knife to form more of a paste)
juice of 1.5 lemons (they were very juicy, probably around 1/3 cup)
salt/pepper to taste

Mix the garlic and tahini together and then stir in the yogurt and lemon juice in batches. Add more lemon juice if the tahini seems overwhelming (it should be a very spreadable dip, not a thick paste). Add salt/pepper to taste

adapted from recipezaar.com

quick gumbo

1 can diced tomatoes
1/4 of a large onion (diced)
1 carrot (sliced thin)
1/2 of a green pepper (diced)
1 tbsp olive oil
1 tbsp butter
2 tbsp flour
1 tbsp cajun seasoning
1 large clove garlic (minced)
1/4 lb chorizo (the dried spanish kind, sliced thin)
1/4 lb cooked chicken
1/4 lb diced ham
*next time add 1 can of beans
3/4 cup dry white rice

Saute onion in olive oil and butter until translucent ~3-4 mins, add garlic and flour, cook ~1 min. Add diced tomatoes and another half can of water, add carrots, cajun powder, chorizo and pepper and bring to a simmer. Simmer while rice cooks ~15 mins, then add in the chicken and ham, heat through and serve with rice.