On Friday March 8th Chef Glowacki did a
cooking demonstration at Schoolcraft MCF for the
elders. He made Lima Bean Rosemary Spread and A Grilled Flat Bread. About 20
elders came to see me make the spread and bread, and try the finished
product. Unfortunately no photos were take, but I have included the recipes.
Lima Bean Spread
3 TB olive oil
3 TB diced onion
3 TB minced garlic
2 sprigs fresh rosemary, leaves removed and rough chopped
2 cups lima beans, frozen
1/2 cup vegetable stock (more if needed)
salt & pepper to taste.
In a large skillet sauté the onion and garlic in the olive oil until tender but not brown. Add the lima beans and stock and simmer until beans are tender. Add salt and pepper.
Place mixture into a food processor with the rosemary and puree until smooth, add more stock if too thick. Cool and serve with fresh baked bread.
I made this bread without the coriander and cilantro for our elders.
Ground Coriander and Cilantro Flatbread
1 1/2 cups AP flour
2 1/2 tsp ground coriander
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/3 cup fresh cilantro, chopped
3/4 cup plain yogurt
olive oil for frying and brushing onto finished bread
Sift the dry ingredients (first 5) in to a medium bowl, stir in the cilantro. add the yogurt and stir until a dough starts to form, knead until dough hold together. I mix it in a mixer with a dough hook. Divide dough into 8 equal pieces. Let rest.
On a floured surface roll each piece into a 4 1/2 inch round. Using a nonstick skillet, a griddle or a grill over medium high heat, brush with oil and cook until golden brown and puffed, flip over to cook other side. when finished brush with olive oil. Serve warm
Lima Bean Spread
3 TB olive oil
3 TB diced onion
3 TB minced garlic
2 sprigs fresh rosemary, leaves removed and rough chopped
2 cups lima beans, frozen
1/2 cup vegetable stock (more if needed)
salt & pepper to taste.
In a large skillet sauté the onion and garlic in the olive oil until tender but not brown. Add the lima beans and stock and simmer until beans are tender. Add salt and pepper.
Place mixture into a food processor with the rosemary and puree until smooth, add more stock if too thick. Cool and serve with fresh baked bread.
I made this bread without the coriander and cilantro for our elders.
Ground Coriander and Cilantro Flatbread
1 1/2 cups AP flour
2 1/2 tsp ground coriander
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/3 cup fresh cilantro, chopped
3/4 cup plain yogurt
olive oil for frying and brushing onto finished bread
Sift the dry ingredients (first 5) in to a medium bowl, stir in the cilantro. add the yogurt and stir until a dough starts to form, knead until dough hold together. I mix it in a mixer with a dough hook. Divide dough into 8 equal pieces. Let rest.
On a floured surface roll each piece into a 4 1/2 inch round. Using a nonstick skillet, a griddle or a grill over medium high heat, brush with oil and cook until golden brown and puffed, flip over to cook other side. when finished brush with olive oil. Serve warm