The first Sunday is potluck Sunday at the Unitarian Universalist Fellowship in Amarillo, Texas, about 14 miles from where I live. Usually, for years, I have made a certain pie that many like. This morning I neither felt the inclination nor the had the time because I went out to feed horses and work on my steep drive. Plus, the forecast predicted a quite hot day, 98 degrees Fahrenheit, making me disinclined to heat up the oven. I opened my pantry door, viewed the canned goods and created this recipe. Several asked how I made it; apparently my experiment met with success.
2 15 oz. cans garbanzo beans, drained and rinsed
1 15 oz. can whole kernel corn, drained
1/4 medium size purple onion, finely chopped
1 medium size red bell pepper, chopped
1/3 cup medium size black olives, sliced
1/4 cup (or amount to suit your own personal taste) red wine vinegar
1/2 cup olive oil
2 tsp. ground cumin
2 tsp. coriander seeds, ground
freshly ground black pepper to taste
Mix all the above. Chill and serve. Personally, I think this might have been even better if allowed to marinate to blend all the flavors. This is easy, nutritious, and vegan.
Originally, I had no intention of posting this. I was simply making an easy dinner for ten guests on a hot summer day. However, I received so many compliments that I decided to post it even though I took no pictures. The only time I ever cook brisket occurs when quite a few people are coming over and I do not want much to do just before the food is served. There is another rather odd reason I like to cook brisket in the summer: I can use my electric roaster and plug it into the outlet on the patio and not heat up the house. Since I do not particularly like barbecue, I try to do something different.
1 4-5 lb. brisket, trimmed of fat
1 large purple onion, coarsely chopped
Cumin, enough to completely cover the top of the brisket when sprinkled over it
2-3 Tbls. mild Mexican chili seasoning
1-2 tsp. coriander, ground (optional)
1 bottle cheap, dry, red wine
1 15 0z. can chopped, salt free tomatoes
4-5 jalapeño peppers (optional)
Place the brisket in a roaster fat side down and pour in the red wine to a depth of 1 1/2 inches. Cover the top with the cumin and chili seasoning. Evenly scatter the chopped onions over the top. Bake at 325 for 2 hours. Turn the brisket over so that the fat side is up. Bake another 1-2 hours. Turn the temperature down to 275 and turn over again so the the fat side is down. Cover the top of the brisket with the tomatoes. Sprinkle two small handfuls of brown sugar evenly over the top of the tomatoes. If using the coriander, sprinkle it over the brown sugar. Check to make sure the broth is not becoming too dry and add extra wine as needed. Bake another 1-2 hours. If using the jalapeños, cut into halves and deseed. Add them about one hour before serving. Usually, I cook brisket 6-7 hours. I do not want it to become too dry, but I do want the broth to cook down so that it creates a natural sauce for the meat without using any thickening. Just before serving, slice the brisket into pieces and stir around so the sauce covers all the pieces of meat. I like to use the jalapeños this way because it does not increase the “heat” for those who do not like hot food, but there are tasty tidbit of hot for those who do. Enjoy!