CHICKPEA & SPINACH SALAD W/ CUMIN DRESSING
www.RecipeGirl.com
15.5 ounce can chickpeas, drained and rinsed
2 Tbs chopped fresh flat-leaf parsley
¼ cup diced red onion
2 Tbs olive oil
2 Tbs fresh lemon juice
¼ tsp finely grated lemon zest
¾ tsp ground cumin
pinch of cayenne pepper
salt and freshly ground black pepper to taste
3 Tbs plain nonfat yogurt
1 Tbs fresh squeezed orange juice
¼ tsp finely grated orange zest
¼ tsp honey
4 cups baby spinach leaves (packed)
1 Tbs coarsely chopped fresh mint
1. In a medium bowl, combine chickpeas, parsley and onion.
2. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly.
3. In another small bowl, stir together the yogurt, orange juice and zest, and honey.
4. Serve the chickpea salad over a bed of spinach leaves. Top with yogurt sauce and garnish with the mint.
Servings: 4
Nutrition Facts
Amount Per Serving
Calories 215.67
Calories From Fat (34%) 74.26
Total Fat 8.43g
Saturated Fat 1.18g
Cholesterol 0.70mg
Sodium 362.70mg
Potassium 421.57mg
Carbohydrates 29.36g
Dietary Fiber 5.86g
Sugar 1.03g
Sugar Alcohols 0.00g
Net Carbohydrates 23.50g
Protein 7.21g
WW Points: 6
Recipe Source: The Food You Crave
Read more: http://www.recipegirl.com/2009/01/18/chickpea-and-spinach-salad-with-cumin-dressing/#ixzz0JXmc0040&C
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Tuesday, May 29, 2012
Wednesday, September 23, 2009
Cherry Tomato Cups with Corn Relish
This would be excellent in a bento or an appetizer. Super easy! I might have to make it.
= = =
Cherry Tomato Cups with Corn Relish
Makes 8 servings
POINTS® value | 1 per serving
Ingredients
* 2 ears corn, husks and silk removed
* 3 medium scallions, thinly sliced
* 1 fresh jalapeño, seeded and minced
* 2 Tbsp rice vinegar
* 1/2 Tbsp celery seeds
* 2 tsp honey
* 1/2 tsp salt
* 20 cherry tomatoes
Instructions
* Prepare a grill for high-heat cooking or preheat a grill pan over medium-high heat. Set the corn on the grate directly over the heat or on the grill pan. Grill, turning often, until lightly browned, about 7 minutes.
* Cool the corn 5 minutes, then cut the kernels off the ears. To do so, snap an ear of corn in half. Stand one half on the cutting board, flat side down to steady it, and run your knife along the cob, removing the kernels; repeat with the other half, then repeat with the other ears. Discard the cobs.
* In a medium bowl, mix the corn kernels, scallions, jalapeño, rice vinegar, celery seeds, honey and salt.
* Halve the tomatoes and use a little spoon or a small melon baller to scoop out and discard the seedy, pulpy centers.
* Place 1 tablespoon corn filling in each tomato half. Serve at once or cover on a platter and refrigerate for up to 1 day.
* Serving size: 5 stuffed tomato halves
= = =
Cherry Tomato Cups with Corn Relish
Makes 8 servings
POINTS® value | 1 per serving
Ingredients
* 2 ears corn, husks and silk removed
* 3 medium scallions, thinly sliced
* 1 fresh jalapeño, seeded and minced
* 2 Tbsp rice vinegar
* 1/2 Tbsp celery seeds
* 2 tsp honey
* 1/2 tsp salt
* 20 cherry tomatoes
Instructions
* Prepare a grill for high-heat cooking or preheat a grill pan over medium-high heat. Set the corn on the grate directly over the heat or on the grill pan. Grill, turning often, until lightly browned, about 7 minutes.
* Cool the corn 5 minutes, then cut the kernels off the ears. To do so, snap an ear of corn in half. Stand one half on the cutting board, flat side down to steady it, and run your knife along the cob, removing the kernels; repeat with the other half, then repeat with the other ears. Discard the cobs.
* In a medium bowl, mix the corn kernels, scallions, jalapeño, rice vinegar, celery seeds, honey and salt.
* Halve the tomatoes and use a little spoon or a small melon baller to scoop out and discard the seedy, pulpy centers.
* Place 1 tablespoon corn filling in each tomato half. Serve at once or cover on a platter and refrigerate for up to 1 day.
* Serving size: 5 stuffed tomato halves
Friday, June 26, 2009
Chickpea and Spinach Salad with Cumin Dressing
CHICKPEA & SPINACH SALAD W/ CUMIN DRESSING
www.RecipeGirl.com
15.5 ounce can chickpeas, drained and rinsed
2 Tbs chopped fresh flat-leaf parsley
¼ cup diced red onion
2 Tbs olive oil
2 Tbs fresh lemon juice
¼ tsp finely grated lemon zest
¾ tsp ground cumin
pinch of cayenne pepper
salt and freshly ground black pepper to taste
3 Tbs plain nonfat yogurt
1 Tbs fresh squeezed orange juice
¼ tsp finely grated orange zest
¼ tsp honey
4 cups baby spinach leaves (packed)
1 Tbs coarsely chopped fresh mint
1. In a medium bowl, combine chickpeas, parsley and onion.
2. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly.
3. In another small bowl, stir together the yogurt, orange juice and zest, and honey.
4. Serve the chickpea salad over a bed of spinach leaves. Top with yogurt sauce and garnish with the mint.
Servings: 4
Nutrition Facts
Amount Per Serving
Calories 215.67
Calories From Fat (34%) 74.26
Total Fat 8.43g
Saturated Fat 1.18g
Cholesterol 0.70mg
Sodium 362.70mg
Potassium 421.57mg
Carbohydrates 29.36g
Dietary Fiber 5.86g
Sugar 1.03g
Sugar Alcohols 0.00g
Net Carbohydrates 23.50g
Protein 7.21g
WW Points: 6
Recipe Source: The Food You Crave
www.RecipeGirl.com
15.5 ounce can chickpeas, drained and rinsed
2 Tbs chopped fresh flat-leaf parsley
¼ cup diced red onion
2 Tbs olive oil
2 Tbs fresh lemon juice
¼ tsp finely grated lemon zest
¾ tsp ground cumin
pinch of cayenne pepper
salt and freshly ground black pepper to taste
3 Tbs plain nonfat yogurt
1 Tbs fresh squeezed orange juice
¼ tsp finely grated orange zest
¼ tsp honey
4 cups baby spinach leaves (packed)
1 Tbs coarsely chopped fresh mint
1. In a medium bowl, combine chickpeas, parsley and onion.
2. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly.
3. In another small bowl, stir together the yogurt, orange juice and zest, and honey.
4. Serve the chickpea salad over a bed of spinach leaves. Top with yogurt sauce and garnish with the mint.
Servings: 4
Nutrition Facts
Amount Per Serving
Calories 215.67
Calories From Fat (34%) 74.26
Total Fat 8.43g
Saturated Fat 1.18g
Cholesterol 0.70mg
Sodium 362.70mg
Potassium 421.57mg
Carbohydrates 29.36g
Dietary Fiber 5.86g
Sugar 1.03g
Sugar Alcohols 0.00g
Net Carbohydrates 23.50g
Protein 7.21g
WW Points: 6
Recipe Source: The Food You Crave
Sunday, May 3, 2009
Sweet Curry Shortbread Cookies
I've been wanting to do some baking lately but wasn't sure what I wanted to make until I ran across a recipe for Lemon Shortbread Cookies. It wasn't exactly what I wanted to make but I had all the ingredients - that was the kicker! I thought it over and decided that I would make the standard Buttery Shortbread Cookies. From there I remembered that Corax had brought some sugar cookies dusted in curry powder to a dinner at the house one time. While I was mixing the below recipe together I threw in at least a teaspoon or two of the powder.
It smelled awesome while they were baking and I can't wait until they're cooled!
Buttery Shortbread Cookies
Ingredients:
1 cup butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
Preparation:
Cream butter and sugar until light and fluffy; gradually stir in flour until well blended. Spread or pat in an ungreased 13x9x2-inch baking pan. Bake at 300° for 30 to 40 minutes, until just lightly browned. Remove from oven and immediately pierce all over with a fork. Cut into bars. Cool completely before removing from pan.
Update:
The 2 tsp didn't work. Make sure you use more like 1 Tablespoon so that you can taste the curry powder and read the instructions and don't grease your pan! :)
It smelled awesome while they were baking and I can't wait until they're cooled!
Buttery Shortbread Cookies
Ingredients:
1 cup butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
Preparation:
Cream butter and sugar until light and fluffy; gradually stir in flour until well blended. Spread or pat in an ungreased 13x9x2-inch baking pan. Bake at 300° for 30 to 40 minutes, until just lightly browned. Remove from oven and immediately pierce all over with a fork. Cut into bars. Cool completely before removing from pan.
Update:
The 2 tsp didn't work. Make sure you use more like 1 Tablespoon so that you can taste the curry powder and read the instructions and don't grease your pan! :)
Wednesday, April 1, 2009
Food Gawker
I haven't been posting my lunches because life has been a little hectic and either 1) I'm not packing my lunch or 2) I'm in too much of a rush to eat that I forget to take a pic. I thought I would recommend an awesome time waster though...
May I introduce you to FoodGawker?
Readers, this FoodGawker.
FoodGawker these are my Readers.
Enjoy your time together.
May I introduce you to FoodGawker?
Readers, this FoodGawker.
FoodGawker these are my Readers.
Enjoy your time together.
Tuesday, February 17, 2009
Aunties
I love my Aunts; I don't tell them nearly enough.
I remember when I was little how fascinated I was with Lee's shoes (she wore high heels all the time) and Leslie was awesome because she would send us boxes of presents at random times during the year (little did we know they were belated Christmas or Birthday presents! :)
Regardless, I miss them *almost* as much as I miss my Mom. Life is so freakin' busy.
However, I dreamed about them last night. It was a pretty bittersweet dream; Mom and I were cooking at the farm then L & L came over with bottles of wine. We drank and laughed; told stories about (their mother and my namesake) Grandma Anna. I don't know if where the rest of the family was but I also am not quite sure I new if something had happened to Grandma.
(I know Grma's on my mind because I just got a note from her in the mail and the rest of it might have come on because I'm planning a girls weekend in DC with 7 friends; no boys allowed.)
With the dream came the memory of pecans Lee made for Christmas one year...
Savory Pecans
Combine 2T butter, 1T Worcestershire sauce, a pinch of salt and lots of freshly ground pepper in a saucepan. Cook over low heat for a few minutes. Spread nuts on a baking sheet and bake for about 10 minutes, turning once. Spread nuts on paper towels to cool.
... .. .
I remember when I was little how fascinated I was with Lee's shoes (she wore high heels all the time) and Leslie was awesome because she would send us boxes of presents at random times during the year (little did we know they were belated Christmas or Birthday presents! :)
Regardless, I miss them *almost* as much as I miss my Mom. Life is so freakin' busy.
However, I dreamed about them last night. It was a pretty bittersweet dream; Mom and I were cooking at the farm then L & L came over with bottles of wine. We drank and laughed; told stories about (their mother and my namesake) Grandma Anna. I don't know if where the rest of the family was but I also am not quite sure I new if something had happened to Grandma.
(I know Grma's on my mind because I just got a note from her in the mail and the rest of it might have come on because I'm planning a girls weekend in DC with 7 friends; no boys allowed.)
With the dream came the memory of pecans Lee made for Christmas one year...
Savory Pecans
Combine 2T butter, 1T Worcestershire sauce, a pinch of salt and lots of freshly ground pepper in a saucepan. Cook over low heat for a few minutes. Spread nuts on a baking sheet and bake for about 10 minutes, turning once. Spread nuts on paper towels to cool.
... .. .
Wednesday, December 10, 2008
Hey Cupcake!
Lisa and Amanda got together last night to bake cupcakes for my birthday dinner tomorrow. I totally crashed their evening and had to sit on my hands so as not to get involved in the process (as I was forbidden to help). We enjoyed many laughs and some great red wines! :)And, Let me just tell you... This cupcake (without frosting); it's heaven.
Flourless Chocolate-Basil Cupcake
1 stick (1/2 cup) unsalted butter, cut into 16 pieces
4 ounces chopped semisweet chocolate
1/2 teaspoon vanilla
1/4 teaspoon salt
3/4 cup sugar
1 packed cup fresh basil (leaves only)
3 large eggs, room temperature
1/2 cup unsweetened cocoa powder
Preheat oven to 375 degrees F, and center a rack in your oven. Line a regular muffin tin (12 muffins) with cupcake liners. Melt the butter and the chocolate in a small saucepan over very low heat, stirring constantly. Remove as soon as mixture is smooth. Pour into large mixing bowl. Stir in vanilla and salt to combine.
Make a basil-sugar: pulse sugar and basil together in a food processor until the basil is very finely chopped and uniformly green in color.
Add basil-sugar to chocolate mixture and whisk until smooth. Whisk in eggs one at a time. Sift cocoa powder over mixture and combine completely (mix on low speed). Pour into prepared pan and bake for 20 minutes or until tops are just a little cracked. Let cool for 5 minutes, then transfer onto cooling rack.
Wednesday, December 3, 2008
...devine dishes...
Speaking of dinner with Lisa and Ted; I was in charge of dessert. I decided since we were going with a South American theme (of super awesome food) that I would get something super yum and simple ('cause I'm a simple girl). I stopped and picked up Abuelita, Authentic Mexican Chocolate Drink and Dulce de Leche waffer cookies.
It was perfect! Not too heavy; just a simple sweet. I had forgotten that Mom used to make Abuelita when Joel and I were kids. Atleast, I think this is what she used... the taste was familiar and warm (like a good hug!). I made it with skim milk, didn't add any sugar and we split 4 servings amongst the 5 of us - Nathan, Lisa's nephew, seemed to really like it.We also had a few tasting chocolates which were an absolute treat. Ted and I shared small squares of Chocolate & Cardamon, Chocolate & Cumin, Chocolate & Anise and Chocolate & Orange.
I decided that I loved the Chocolate & Cardamon the best!!
Tuesday, December 2, 2008
...sand-which-es...
The title is a link to a page of sandwich recipes. For example they have ideas like the following...
Open Face Portobello Sandwiches
1 medium tomato, chopped
2 teaspoons snipped fresh basil, thyme and/or oregano
1/8 teaspoon salt
2 medium portobello mushrooms, about 4 inches in diameter
1 teaspoon balsamic vinegar or red wine vinegar
1/2 teaspoon olive oil
1/2 of a 12 inch Italian flat bread (focaccia), quartered or 1/2 of a 12 inch thin crust Italian bread shell (Boboli)
finely shredded Parmesan cheese, optional
In a small mixing bowl combine tomato, basil and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems. Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through. To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese.
*Note: If desired, grill mushrooms on the rack of an uncovered grill directly over medium heat for 6 to 8 minutes or just until tender, turning once.
Which sounds yummy! And, then there's others like... Well, here's one that I know my resident bacon lover will appreciate! *L*
Peanut Butter, Apple and Bacon Sandwiches
1/2 cup creamy or chunky peanut butter
4 large slices whole wheat bread, toasted lightly
8 slices bacon, cooked until crisp and drained on paper towels
1 small crisp apple, cored and sliced thin
1/2 cup alfalfa sprouts
Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread slices and top with remaining bread slices. Makes 2.
Open Face Portobello Sandwiches
1 medium tomato, chopped
2 teaspoons snipped fresh basil, thyme and/or oregano
1/8 teaspoon salt
2 medium portobello mushrooms, about 4 inches in diameter
1 teaspoon balsamic vinegar or red wine vinegar
1/2 teaspoon olive oil
1/2 of a 12 inch Italian flat bread (focaccia), quartered or 1/2 of a 12 inch thin crust Italian bread shell (Boboli)
finely shredded Parmesan cheese, optional
In a small mixing bowl combine tomato, basil and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems. Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through. To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese.
*Note: If desired, grill mushrooms on the rack of an uncovered grill directly over medium heat for 6 to 8 minutes or just until tender, turning once.
Which sounds yummy! And, then there's others like... Well, here's one that I know my resident bacon lover will appreciate! *L*
Peanut Butter, Apple and Bacon Sandwiches
1/2 cup creamy or chunky peanut butter
4 large slices whole wheat bread, toasted lightly
8 slices bacon, cooked until crisp and drained on paper towels
1 small crisp apple, cored and sliced thin
1/2 cup alfalfa sprouts
Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread slices and top with remaining bread slices. Makes 2.
Saturday, October 25, 2008
...CousCous...
I like to buy bulk couscous and flavor it myself because it's less expensive and I can have creative control. I've been meaning to post this recipe for Amanda and while I was cleaning the kitchen (okay, fine - so Tiste was cleaning the kitchen and I was cooking lunch) I found it.
CousCous, Plain and Simple
1 Cup Water
1 Tblspn Olive Oil
2 Tblspns Lemon Juice
1 bullion cube (or half a cube)
3/4 Cup CousCous
Bring it all to a boil, stir in couscous, cover and remove from heat. Let it sit for at least 5 minutes.
For flavoring, add 2 Tablespoons of your favorite spices like...
Ms. Dash Table Seasoning
Garlic, Onion, Oregano & Parsley
Madras Curry Powder
Yum!
CousCous, Plain and Simple
1 Cup Water
1 Tblspn Olive Oil
2 Tblspns Lemon Juice
1 bullion cube (or half a cube)
3/4 Cup CousCous
Bring it all to a boil, stir in couscous, cover and remove from heat. Let it sit for at least 5 minutes.
For flavoring, add 2 Tablespoons of your favorite spices like...
Ms. Dash Table Seasoning
Garlic, Onion, Oregano & Parsley
Madras Curry Powder
Yum!
Tuesday, October 14, 2008
Starbucks Pumpkin Scones
Starbucks Pumpkin Scones
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
1) Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
2) Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
3) In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4) Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
5) Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
PLEASE NOTE:
I refuse to post the icing recipes for these scones 'cause I don't think they are necessary. Besides, adding the icing ups these puppies to over 500 calories each.
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
1) Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
2) Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
3) In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4) Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
5) Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
PLEASE NOTE:
I refuse to post the icing recipes for these scones 'cause I don't think they are necessary. Besides, adding the icing ups these puppies to over 500 calories each.
Friday, October 10, 2008
Thursday, October 9, 2008
Tamari-Roasted Chickpeas
This was totally ganked from another blog.
Tamari-Roasted Chickpeas
MAKES 4–6 SERVINGS (ABOUT 1¾ CUPS) WHEAT-FREE
1 can (14-oz/398-ml) chickpeas (garbanzo beans), rinsed and drained (about 1 3/4 cups)
1 tbsp olive oil or coconut oil (see note)
2 – 2 1/2 tsp freshly squeezed lemon juice
2 – 2 1/2 tsp tamari
1/2 tsp fresh rosemary, chopped (or 1 tsp fresh thyme
or oregano) (optional, can omit if making for children)
1/8 tsp sea salt
1/8 - 1/4 tsp agave nectar
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On the baking sheet, add all ingredients and toss to combine. (If using coconut oil, warm it first to melt it, or stir it through after first few minutes of baking.) Bake for about 25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed. Serve warm for appetizers or at room temperature for snacks.
Notes:
1) To lower fat content in this recipe, use 1–2 tsp oil.
2) These chickpeas make a sensational topper for salads, pasta dishes, soups, and stir-fries. Also, leftovers can be lightly mashed with condiments for a sandwich spread, or whizzed in a mini-food processor with a touch of oil, lemon juice, and tahini for a chunkier hummus!
Tamari-Roasted Chickpeas
MAKES 4–6 SERVINGS (ABOUT 1¾ CUPS) WHEAT-FREE
1 can (14-oz/398-ml) chickpeas (garbanzo beans), rinsed and drained (about 1 3/4 cups)
1 tbsp olive oil or coconut oil (see note)
2 – 2 1/2 tsp freshly squeezed lemon juice
2 – 2 1/2 tsp tamari
1/2 tsp fresh rosemary, chopped (or 1 tsp fresh thyme
or oregano) (optional, can omit if making for children)
1/8 tsp sea salt
1/8 - 1/4 tsp agave nectar
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On the baking sheet, add all ingredients and toss to combine. (If using coconut oil, warm it first to melt it, or stir it through after first few minutes of baking.) Bake for about 25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed. Serve warm for appetizers or at room temperature for snacks.
Notes:
1) To lower fat content in this recipe, use 1–2 tsp oil.
2) These chickpeas make a sensational topper for salads, pasta dishes, soups, and stir-fries. Also, leftovers can be lightly mashed with condiments for a sandwich spread, or whizzed in a mini-food processor with a touch of oil, lemon juice, and tahini for a chunkier hummus!
Sunday, September 21, 2008
Best Green Beans Ever!
My friend Susan made these for me when we worked together at Virginia Stage Company. We shared many meals, laughs and fun. She recently had to send the this to me for at least the 30th time so I thought I'd post it here to help keep track of it.
Marinated Green Beans
2 cans whole green beans, drained
3/4 cup oil
1/2 cup vinegar (tarragon is best)
1/2 cup sugar (you can use Splenda)
2 tbsp poppy seeds (really, 2 tsp is all you need)
dash of pepper
1 tbsp lemon juice
2 tsp dry mustard
1 clove garlic, crushed
Put beans in a large covered container. Mix remaining ingredients together with a whisk, pour over beans. Refrigerate, turning several times a day. The longer they marinate the better!
Serves Approximately 8
Marinated Green Beans
2 cans whole green beans, drained
3/4 cup oil
1/2 cup vinegar (tarragon is best)
1/2 cup sugar (you can use Splenda)
2 tbsp poppy seeds (really, 2 tsp is all you need)
dash of pepper
1 tbsp lemon juice
2 tsp dry mustard
1 clove garlic, crushed
Put beans in a large covered container. Mix remaining ingredients together with a whisk, pour over beans. Refrigerate, turning several times a day. The longer they marinate the better!
Serves Approximately 8
Friday, September 19, 2008
Imitation Dishes
My mom now has a cooking blog. Wow, that woman is crazy with the blogs! But, I'm happy for it. I got a smile when I saw the post for Grma Darling's Pineapple Upside Down Cake! Regardless, this post has little to do with pineapple but a lot to do with cooking and my mom.
I went grocery shopping with Amanda last week and bought some mushrooms. I rarely buy mushrooms but I bought them on a whim. I thought that I would see what came of it. A few days went by and I was antsy to cook 'em up. After little thought I just dove in an prepped them for a saute. In the midst of it all I also had some zucchini and a red pepper. That got chopped as well. This part of the meal came out reminding we of something that Mom used to make.
Vampire Veggies
1 large red bell pepper, cut into strips
1 large zucchini, cut into circles
10-12 white cap mushrooms, sliced thick w/o stems
1/2 Tblspn EVOO
1/2 Tblspn Fake Butter (I was out of the real thing)
Oregano
Parsley
a hint of salt
2 Tblspns Vampire Wine
Start w/ the EVOO in a cold pan, warm the pan to medium-high, toss in bell pepper and zucchini, toss to coat in oil, sprinkle with oregano and parsley, leave pan alone and dial it back to medium-low and start the chicken cooking.
Stupid Easy Oregano Chicken
1 1/2 chicken breast, cut into thick strips
EVOO, unmeasured
Oregano
Parsley
Onion Powder
Garlic Powder
Toss w/ all of the above in bowl, let sit while you start your veggies. After you've got the veggies started then Warm pan to medium-high, toss in your chicken, brown one both all sides and make sure it's cook thoroughly.
While chicken is browning, stir veggies occasionally and toss in the mushrooms, if needed kick up the heat. Toss in the red wine and cover veggies so you can finish off the chicken. Leave covered for at least 2 minutes then uncover and gently mix your chicken in with the veggies and yummy red wine reduction that is making your mushrooms so good.
And, voila ... it's dinner. In less than 30 minutes.
Serve it over leftover sushi rice or eat it plain. I personally, liked it plain.
Anyway, as I was eating this I realize that I've just replicated some flavor sense from my childhood. Not exactly but REALLY close. I wonder if she had/has a recipe for it!?
I went grocery shopping with Amanda last week and bought some mushrooms. I rarely buy mushrooms but I bought them on a whim. I thought that I would see what came of it. A few days went by and I was antsy to cook 'em up. After little thought I just dove in an prepped them for a saute. In the midst of it all I also had some zucchini and a red pepper. That got chopped as well. This part of the meal came out reminding we of something that Mom used to make.
Vampire Veggies
1 large red bell pepper, cut into strips
1 large zucchini, cut into circles
10-12 white cap mushrooms, sliced thick w/o stems
1/2 Tblspn EVOO
1/2 Tblspn Fake Butter (I was out of the real thing)
Oregano
Parsley
a hint of salt
2 Tblspns Vampire Wine
Start w/ the EVOO in a cold pan, warm the pan to medium-high, toss in bell pepper and zucchini, toss to coat in oil, sprinkle with oregano and parsley, leave pan alone and dial it back to medium-low and start the chicken cooking.
Stupid Easy Oregano Chicken
1 1/2 chicken breast, cut into thick strips
EVOO, unmeasured
Oregano
Parsley
Onion Powder
Garlic Powder
Toss w/ all of the above in bowl, let sit while you start your veggies. After you've got the veggies started then Warm pan to medium-high, toss in your chicken, brown one both all sides and make sure it's cook thoroughly.
While chicken is browning, stir veggies occasionally and toss in the mushrooms, if needed kick up the heat. Toss in the red wine and cover veggies so you can finish off the chicken. Leave covered for at least 2 minutes then uncover and gently mix your chicken in with the veggies and yummy red wine reduction that is making your mushrooms so good.
And, voila ... it's dinner. In less than 30 minutes.
Serve it over leftover sushi rice or eat it plain. I personally, liked it plain.
Anyway, as I was eating this I realize that I've just replicated some flavor sense from my childhood. Not exactly but REALLY close. I wonder if she had/has a recipe for it!?
Wednesday, September 17, 2008
Fig Ice Cream
This ice cream has a delicate and subtle flavor. If fresh figs are not available then use dried figs that have been reconstituted in warm water. It will make a stronger flavored ice cream, but equally delicious.
Serves: 6
Ingredients:
Serves: 6
Ingredients:
- 1 lb (450 g) fresh, ripe figs or
- dried figs to equal 1 lb. after soaking in warm water for 2 hours
- 2/3 cup granulated sugar
- 2 cups milk
Saturday, September 6, 2008
Hurricanes & FlipFlops
Here we are again in hurricane season with nothing really to show for it but some rain and a bit of wind. I'm good with that though and we're even going to have a Hurricane Party at Ted and Lisa's tonight! The theme is TexMex so Amanda and I made a fresh salsa (of sorts) and are picking up Tiste from the work place and heading over... some time after our nap (it's one of those days).
With the A/C currently not working and humidity at 90%... Tiste and I have decided to shack-up with Amanda for the weekend! (Thanks again!) I'm just sad that Nadine is all alone at home with no one to keep her company. Plenty of food and water, a clean litter box... yeah, she should be good to go. Alas, she's been the needy and the moody since Tobi died in February. I've contemplated getting another cat but... well, the thought is still percolating.
Oh, so I mentioned the dish Amanda and I made -- I started this blog to jot it down.
Anna & Amanda's Made-Up Salsa
2 Cans Black Bean
1/2 Cup Brown Jasmine Rice
1/2 Cup Frozen Corn, Sweet and Delicious
1/2 Red Pepper, diced small
1/2 Yellow Pepper, diced small
1/4 Onion, diced small
2 Scallions, chopped thin
1 tspn Cumin
1/3 Cup Lime Juice
1 Tblspn Olive Oil, the good kind*
1/4 Cup Salsa
2 Pinches of Salt
Chopped Cilantro
Originally we made it w/o the salt and salsa but the flavor was a little bit flat. So, we added the salsa and salt. We're going to taste it before we head over to the party (BTW, the Hurricane Mixer is already packed) and see if it needs any adjustments and we'll be serving it with your choice of either multi-grain Tostitos or Snyder's multi-grain sun chips (lightly salted).
Lisa's making what she called Tamale Pie; I'm not sure exactly what that is but it had something to do with jalapeño cornbread. I think we'll be either watching No Country For Old Men or playing Deluxe Scrabble. I don't have a dog in that fight though; I'll be happy to either curl up for the movie or bring down someone's Scrabble game average. :)
Either way, I'm sure we will all have a great time! Hope everyone's staying dryer than I was this morning and thanking Hannah for the much needed rain in our region (she's moving fast enough there's no flooding, yay!).
With the A/C currently not working and humidity at 90%... Tiste and I have decided to shack-up with Amanda for the weekend! (Thanks again!) I'm just sad that Nadine is all alone at home with no one to keep her company. Plenty of food and water, a clean litter box... yeah, she should be good to go. Alas, she's been the needy and the moody since Tobi died in February. I've contemplated getting another cat but... well, the thought is still percolating.
Oh, so I mentioned the dish Amanda and I made -- I started this blog to jot it down.
Anna & Amanda's Made-Up Salsa
2 Cans Black Bean
1/2 Cup Brown Jasmine Rice
1/2 Cup Frozen Corn, Sweet and Delicious
1/2 Red Pepper, diced small
1/2 Yellow Pepper, diced small
1/4 Onion, diced small
2 Scallions, chopped thin
1 tspn Cumin
1/3 Cup Lime Juice
1 Tblspn Olive Oil, the good kind*
1/4 Cup Salsa
2 Pinches of Salt
Chopped Cilantro
Originally we made it w/o the salt and salsa but the flavor was a little bit flat. So, we added the salsa and salt. We're going to taste it before we head over to the party (BTW, the Hurricane Mixer is already packed) and see if it needs any adjustments and we'll be serving it with your choice of either multi-grain Tostitos or Snyder's multi-grain sun chips (lightly salted).
Lisa's making what she called Tamale Pie; I'm not sure exactly what that is but it had something to do with jalapeño cornbread. I think we'll be either watching No Country For Old Men or playing Deluxe Scrabble. I don't have a dog in that fight though; I'll be happy to either curl up for the movie or bring down someone's Scrabble game average. :)
Either way, I'm sure we will all have a great time! Hope everyone's staying dryer than I was this morning and thanking Hannah for the much needed rain in our region (she's moving fast enough there's no flooding, yay!).
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