Showing posts with label garbanzo beans. Show all posts
Showing posts with label garbanzo beans. Show all posts

Tuesday, November 15, 2016

#Thanksgiving week -- Crunchy Kale and Chickpea Salad


LESLIE BUDEWITZ: My constitutional law professor liked to joke that there are two kinds of people: those who constantly divide the world into two kinds of people, and those who don’t.

Let me suggest another way to divide the world: people who insist on eating the same dishes for a particular holiday, year after year, and those who like to mix things up.

Count Mr. Right and me in that latter group. It may be because we are both cabooses, much younger children in our families, and have never actually been allowed to become the hosts of annual family gatherings! Or for me, it may be memories of less-than-stellar holiday cooking. (My mother was an indifferent cook, but a FABULOUS pie and Christmas cookie baker!) Or perhaps, we just enjoy experimenting with the amazing variety of foods available this time of year, which was not the case in our childhoods. (And as proof of the amazing differences between children in the same family, my husband would make tacos for Thanksgiving, while his sister puts her serving dishes away after each holiday meal with a note in them about what dish they hold!)

So if you enjoy rearranging your menu from time to time, this dish is perfect. Plus it counts as both the salad course and a vegetable dish, leaving more room for mashed potatoes and pie. (Maybe not on the same plate, especially if you’re a gravy fan—another way we could divide the world!)

Patting the chickpeas slightly dry allows them to roast rather than steam. The chickpeas and dressing can be prepared ahead of time, with the kale sauteed and the dish assembled just before serving.

Crunchy Chickpea Kale Caesar

2 - 15 ounce cans chickpeas (aka garbanzo beans), rinsed and drained
2 tablespoons olive oil
1/2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
scant 1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/4 teaspoon kosher salt
1 large bunch kale
olive oil, for sauteeing
1 red bell pepper, julienned
1 jalapeno pepper, seeded and finely chopped
additional Parmesan for serving, if desired

Preheat the oven to 425 degrees. Pat the chickpeas dry and toss them, on a rimmed baking sheet, with the oil, ½ teaspoon salt, and black pepper. Roast for 30 minutes, shaking and turning the baking sheet occasionally to cook evenly. Set aside to cool.


In a small bowl, whisk together the mayonnaise, lemon juice, Parmesan, mustard, garlic, and 1/4 teaspoon salt.




Trim the kale, discarding any tough stems, and roughly chop it. Heat oil in a large pan and saute briefly, 2-3 minutes; greens should remain well-colored and tender-crisp. Place in a large flat serving bowl.


Add the bell pepper and jalapeno and stir to mix. Add the dressing and toss to coat. Top with chickpeas and additional Parmesan.




Serves 6-8.

Wishing you all a lovely Thanksgiving – thank you for being part of the Mystery Lovers’ Kitchen community!

Are you a traditionalist, or a daring holiday cook? 

From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Tuesday, January 19, 2016

Clean Sweep Week -- Spiced Roasted Chickpeas -- and other surprises

Ah, the New Year. Ah, the fridge and pantry, cluttered with leftovers, food gifts we don’t quite know how to use, and impulse buys that leave us scratching our heads, wondering what on earth we’d planned to do with them. It’s Clean Sweep week on the blog, as we share our attempts to use up some of those odd bits and ingredients. We hope we inspire you to make good use of a few of the curious finds in your cabinets.  

I’m fairly sure that I suggested this theme to my blog sisters after spotting a jar of palm hearts on the pantry shelf—a jar Mr. Right picked up on our last trip to Trader Joes in Spokane, I don’t know how long ago. Last week, I cleaned out the kitchen cabinet that collects small things—and filled an entire tray with flavored salts and mustards, spice blends, rosewater, partial bags of dried peppers—even a bottle of blackberry syrup that predates our kitchen remodel five years ago!


We all have those things in our cabinets, fridges, and freezers. But how many of us have a jar of palm hearts or a bottle of Wasabi-Ginger finishing sauce? I thought that instead of playing with those, it might be more useful to offer suggestions for some of the more common kitchen miscellany.

LEFTOVER BREAD

We love bread, but intentionally don’t eat a lot of it. Even when we do, there’s sometimes an end of a baguette or a extra roll. I toss them into a bag in the freezer, and when I’ve got a decent collection, I make seasoned croutons for soups and salads. The more odd varieties—a stub of rye, a slice of kalamata olive, even an English muffin—the better.

Preheat oven to 300 degrees.

Slice and cube the bread. Toss with olive oil—be generous. Add salt and spices—I like to use a classic Italian herb blend. Spread on a baking sheet in a single layer. Bake for thirty minutes, turning once or twice during baking.



Serve on salads or soups. Croutons will keep up to a week in an airtight bag or container. (Mine never last that long!)

CHEESE 

If you love cheese—and who doesn’t?—bits sometimes accumulate. Hard cheeses like Parmesan and Asiago can be frozen and used in mac and cheese or fondue. Freeze Parmesan rinds until you have enough to flavor a broth for a winter vegetable stew—I hope to share our recipe in a few weeks. If a hard cheese molds, cut off the green parts—the cheese underneath will still be safe and tasty. If a soft cheese, like cream cheese, molds, though, toss it. A semi-soft cheese, like feta, can turn pinkish; the flavor will be off, so best to toss it.

Small pieces can be grated and broiled on bread for 2-3 minutes. Asiago toasts are particularly yummy.



MUSTARDS

Any foodie—and you all qualify—gets fun gifts from friends and relatives who spot something interesting and share. Flavored salts and mustards are especially popular, in small jars perfect for testing—but not usually enough for a large recipe. Try your flavored mustards in vinaigrettes, cheese toasts, and grilled cheese, or thinned with olive oil or honey as a dip for pretzels.

For these Asiago toasts, we spread cranberry mustard on leftover bread. I used the rest of the mustard in a vinaigrette.

SPICE BLENDS 

Even before I started writing the Spice Shop Mysteries, tins and jars of spice blends seemed to multiply in our cupboards. One reason I love this recipe for Spiced Roasted Chickpeas is that it’s flexible—you can use nearly any spice mix. We split a batch in thirds and tried it with Ras al Hanout, Sundried Tomato and Horseradish Seasoning, and Old Bay. All were a success, but we liked the Old Bay the best.

Other great options would be za’atar, Chinese five spice, or smoked paprika. The chickpeas, aka garbanzo beans, make a great snack or salad topping—a great substitute for nuts.

SPICED ROASTED CHICKPEAS

3 cups low sodium or home-cooked chickpeas, rinsed and drained (2-14 ounce cans)
1 tablespoon olive oil
1/2 teaspoon fine sea salt, plus more as needed
1 tablespoon spice blend


Preheat the oven to 400 degrees.

Pat the chickpeas dry with a paper towel, then spread in a single layer on a large rimmed baking sheet. Drizzle with the oil and toss to coat, then sprinkle with the salt. Roast, shaking the pan occasionally, until golden brown and crisp on the outside, 30 minutes.


Remove from the oven. Taste, and sprinkle with more salt as needed, then season, stirring the chickpeas to coat evenly.


Serve warm. Cooled chickpeas are less crisp, but equally tasty.

Store in an airtight container up to 1 week.

Now what do I do with that jar of palm hearts? 


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Saturday, December 3, 2011

My Little Chickpea

Names matter.  Ceci bean, chana, Bengal gram ... whatever you call it, it's the same basic legume.  But you can make it sound more appetizing by using the proper term.  "Garbanzo bean" sounds too much like "garbage bean" or "gonzo bean" ... not yummy.  But "chickpea"?  Could anything be more adorable?

I love chickpeas.  We toss them into salads and soups, whir them with some lemon juice and olive oil for hummus, and roast them with spices for a tasty snack.  They are one of the few staples of our pantry (along with canned tomatoes, vegetable bullion, dried pasta, and rice).


Needless to say, I was intrigued by the chickpea cutlet recipe I found in Isa Moskowitz and Terry Romero's  Veganomicon.  They promised something akin to a chicken cutlet, full of protein and versatile.  In the end, I tweaked the original recipe quite a bit to get a texture (and a calorie count) that I liked.  The resulting product isn't quite as chewy as seitan (or real chicken), but it's moist and just flavorful enough to be tasty on its own.  It's even better smothered with marinara and cheese, served with pasta or on a hoagie roll.  (It has a "fried" feeling to it, even though it's baked with little oil, and it's firm enough to stand up to serious sauce.)


In this recipe, the lowly chickpea takes two forms:  the more regular canned bean and the flour made from grinding the dried legume.  If you're nervous about investing in a whole bag of chickpea flour (because, seriously, it's not something most people use every day), never fear:  go to your nearest natural food co-op, and you're likely to find it in the bulk food section.  In fact, you'll probably find vital wheat gluten there, too (but that's a more common ingredient - excellent for giving loft to whole grain breads - so go ahead and get a whole box of the stuff).





Chickpea Cutlets a la Watson

Baked Cutlets
1 cup of drained/rinsed canned chickpeas
1/4 c. chickpea flour
1/4 c. vital wheat gluten
1 Tbs. olive oil (plus a little more for misting or brushing)
1/3 c. vegetable broth
2 Tbs. soy sauce
1 tsp. grated lemon zest
1 tsp. paprika
1 tsp. dried thyme
1/2 ts. ground sage
1/2 c. whole wheat (or regular) bread crumbs



Preheat oven to 375.  Spray a cookie sheet with olive oil or non-stick spray or line it with parchment.

Mash chick peas with a potato masher or the back of a large spoon until all are broken (you don't want a paste, but definitely break them up a bit).  Add the remaining ingredients, mixing as much as you can with a spoon before kneading a few minutes with your hands.

Pull the dough apart into 6 - 8 pieces.  Flatten each ball of dough between your hands until it's about the size of the palm of your hand.  Set the cutlets on the cookie sheet and mist (or brush) with olive oil.

Bake 20 minutes, flip, and bake another 10 minutes.

Enjoy!


~~~~~~

Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!


~~~~~

Christmas Cookie Contest!

Have you heard about our fantastic Christmas Cookie Contest? Here's how it works:

To enter, send your favorite recipe to Krista (KristaDavis at KristaDavis dot com).
We'll choose 10 finalists, recipes that we'll bake and post here on the blog.
Then you, our readers, will choose the overall winner!

What does that winner win? A fabulous collection of cookie decorating supplies, that's what!

Pastel Sanding Sugar
Primary Sanding Sugar

Powdered Food Colors
Cute Flower Cookie Stencils

Tuesday, July 27, 2010

Sneak Peek at Some Hummus


Hummus was first foisted upon me a few years ago by a woman standing next to the appetizer table. "Try that," she insisted, pointing to a bowl of bland-colored goop.

"What is it?"

"Hummus."

Okay... I'd heard of hummus, but until that point had never tried it. Gamely I dipped a chip and took a big bite.

As I did, the woman continued, "I bought this hummus at [whatever] store. Isn't it great?"

Umm... no, it wasn't. "Delicious," I lied, and quickly moved on to the bacon-wrapped shrimp. Uh-huh. Now that's an appetizer!

I have had occasion to try hummus again, and although the flavored ones aren't as bad as that first taste I experienced, they're nothing to write home about, either. What did all these unpleasant hummuses (is that how you pluralize it?) have in common? They were store bought.

My next WHChef book has a hummus recipe in it. I groaned inwardly when I saw it (as you may recall, my "ghost chef" comes up with those recipes). "Not hummus!"

But how could I disparage one of my own recipes? Especially when chick peas (a/k/a garbanzo beans) are so good for you? -- Low-cal, low-fat, high fiber! I couldn't. So I tried it at home just to say I did. And you know what? I liked it. My family liked it. We've made it again and my husband insists on double recipes when I whip up a batch.

Super easy, this recipe is a slight deviation from the one that will appear in Buffalo West Wing(coming in January) but it's perfect because it's all made in a blender. No heating up the kitchen!

(And just so you know, the recipes in this next book are *amazing*! This one is just one tiny example. This time my ghost chef went all out!)

Hummus

1 16 oz can of chick peas/garbanzo beans, drained (but save the liquid!)
4 - 6 cloves garlic, crushed
Juice of one lemon (use fresh squeezed. Makes a huge difference!)
1/2 tsp salt
Chives for garnish
Olive oil
Chips to dip

In a blender combine chick peas, garlic, and lemon juice and salt. I like to start with only about 1/3 of the peas in the blender, and then I add more as I go. This way the blender doesn't get stuck because there's too much in there at once. Puree the mixture, adding a little bit of reserved chick pea liquid as needed. Keep adding and blending until the mixture is of dippable consistency. Like a very thick soup.


Pour into a serving bowl, drip a Tbsp or so of olive oil in the center, top with chives, and serve. This is pretty strong (really strong!), garlic-wise and the flavor will stay with you all day if you're not careful! And, be forewarned, every day this sits in the fridge, the flavor gets more intense. We love it. Hope you do too!

Just a quick FYI - I won't be monitoring comments today. Circumstances (good ones!) are taking me away from the Internet. But I will definitely check back as soon as I can, so please share your hummus stories! I can't be the only person who had to learn to love it!

Talk soon!

Julie
www.juliehyzy.com