Mediterranean Guacamole

 In case you haven't noticed, I sort of have a thing for chick peas on this blog (these are more commonly known as garbanzo beans, but I prefer the more girly name of "chick" peas). I tend to use them a lot in my cooking and I always seem to have a handful of cans in my kitchen. There are many health benefits associated with chick peas. They are an excellent source of fiber and protein and they contain many key antioxidants, including quercetin, the key ingredient in FRS energy drink. In a recent study, participants reported higher satisfaction in their diet when chick peas were consumed. To top it all off, their taste is not overpowering which means that it mixes well with endless types of foods, like avocados!

This recipe can be served as an appetizer, or as a meal if you are looking for something small, quick and simple. It is satisfying, scrumptious and good-for-you.

INGREDIENTS:

2 avocados, pitted, peeled and diced

1 can chick peas, drained, rinsed and mashed slightly with a potato masher

1/2 cup feta cheese (may also substitute with goat cheese)

1 Tablespoon lemon juice

1/2 teaspoon garlic salt

1/4 teaspoon lemon pepper

1/4 teaspoon paprika

dash red cayenne pepper

DIRECTIONS:

Mix all ingredients together. Serve with tortilla chips. Voila!

Turkey-Gouda Meatballs

 Meatball. Or meat-a-ball. It doesn't always sound like the most appealing of dishes to me...a ball of meat? Really? BUT...what if you take a ball of meat, add an incredible blend of savory spices and some mouth-watering cheese? Well, I did, and that changed my mind about meatballs. 

I'm always looking for ingredients that use ground turkey and this is by far the best use of ground turkey that I have ever tasted. The original recipe called for ground beef, but since I prefer the health benefits of turkey over beef I used turkey and, my oh my, in the words of Joey Lawrence from Blossom, "Whoa!". These meatballs are just scrumptious. You can serve them as an appetizer on toothpicks or as a main dish with basmati rice and BBQ sauce. You will be happy.

*Adapted from allrecipes.com

INGREDIENTS:

1 Tablespoon minced garlic

2 Tablespoons chopped fresh parsley (may substitute with dry)

1 Tablespoon dried basil (or oregano)

2 teaspoons ground cumin

1/2 teaspoon ground black pepper

1/2 cup dry bread crumbs

1 1/2 teaspoons prepared yellow mustard

1/2 teaspoon salt

2 eggs, beaten

3/4 cup crumbled gouda cheese (may substitute with pepperjack or mozzarella)

1 1/2 pounds ground turkey (may substitute with ground beef)

1/2 large onion, sliced into thin rings (optional)

DIRECTIONS:

In a large bowl, combine first 11 ingredients. Mix well with your hands, making sure the cheese is evenly distributed. 

Roll the mixture into 1 1/2 inch balls and place in a lightly greased skillet. Place the rings of onion over the meatballs. Cover the pan and set the heat to medium-low. Turn the meatballs over after about 3 minutes and increase the heat to medium. Continue to cook the meatballs, turning every 8-10 minutes until cooked through (about 25-30 minutes total). 

Serve with basmati rice and BBQ sauce and prepare to die. These are good.  

ALTERNATE COOKING METHOD:

Cook these on a greased skillet in a 400 degree oven for 25 minutes. 

Guacamole and Homemade Tortilla Chips

Happy Labor Day weekend!

(and the start of college football season)

Is there any better snack than fresh guacamole and chips? I submit that there is not. After stocking up on avocados on our bi-weekly grocery trip, I purposely made a point to buy tortilla chips, knowing I would be making guacamole. By Tuesday, the chips were gone, having been devoured with their other lovely friend, salsa. I still had six avocados, but no chips. Thus, my creative mind got to work and I decided to make my own baked tortilla chips--super delicious!

GUACAMOLE -- this isn't really a recipe, just a guideline. Guacamole should be made however you like it. 

INGREDIENTS:

3 avocados, pitted and peeled

1/4 onion, finely chopped

juice of 1/2 lime

handful of cilantro

salt and pepper to taste

DIRECTIONS:

Using a large bowl and fork (or pastry blender, if you have it--I don't but wish I did) mash the avocados. Don't worry about leaving some chunks. Add onion, lime juice, cilantro and salt & pepper to taste. Feel free to adjust ingredient amounts to however your mouth desires. 

HOMEMADE TORTILLA CHIPS

INGREDIENTS:

5 tortillas

cooking spray

salt

DIRECTIONS:

Preheat the oven to 450 degrees. 

Cover two baking sheets with foil and spray with cooking spray. Using a pizza cutter, cut the tortillas into several "chip-shaped" sections. Arrange cut tortillas on two baking sheets so that none of them overlap. Spray with more cooking spray and sprinkle with salt. Bake in the oven for about 5-7 minutes, until chips are browned and crispy.

Enjoy!

Spanikopita!

Like, Couscous, this is another really fun word to say... SPANIKOPITA! Thank you Greece, for your delicious food, fun words, healthy diets, and amazing gathering traditions ("OPA!"). In San Pedro, CA, there once existed a beautiful, delicious Greek restaurant called Papadakis Taverna. Sadly, sadly, after 37 years of wonderful dining experiences, this family-owned restaurant closed in January of this year. One of my memories of eating at Papadakis as a young child includes chomping on a delicious Phyllo dough appetizer called spanikopita.

*Adapted from Closet Cooking

INGREDIENTS:

2 pounds spinach (steamed, squeezed, drained, and chopped) or 1 package of frozen chopped spinach, defrosted

1 small onion, chopped

2 cloves garlic, minced

1 cup feta cheese, crumbled (I prefer the block cheese to the pre-crumbled cheese -- pre-crumbled feta is very dried out)

1/2 to 1 cup goat cheese, crumbled

1/4 cup dill, chopped (I didn't have this so I substituted with about 2 Tablespoons Oregano and Italian Seasoning)

1/4 cup parsley, chopped

2 eggs, lightly beaten

salt and pepper to taste

1/4 cup olive oil

phyllo dough

DIRECTIONS:

Pre-heat oven to 350 degrees.

Saute onion and garlic with 2 Tablespoons olive oil over medium heat until onions are browned.

Mix browned onions and garlic with the spinach, feta, goat cheese, dill, parsley, eggs, salt, and pepper in a large bowl.

Brush the bottom of an 8x8 inch baking dish or pie plate with olive oil. Place a sheet of phyllo dough in the pan and brush with olive oil. (You may have to cut the phyllo dough to fit the pan... I used a pizza cutter for that.) Repeat until you have 6-10 layers.

Spoon the spinach mixture on top of the phyllo dough. Pat down gently to make level.

Place another sheet of phyllo dough and brush with olive oil. Repeat until you have another 6-10 layers. Place in the oven and bake until golden brown on top, about 30-40 minutes.

Let cool and cut into diagonals.

"Opa!!!"

Rita's Simple and Perfect Hummus

My grandparents raised their children in the Middle East and as a result, whenever I get together with family on my dad's side, we have Middle Eastern food, talk about funny stories from their childhood travel adventures, and enjoy the amazing hospitality the Arab world has to offer. The staple of every Parker family get-together is my Grandma's hummus. When I was a kid, to be honest, I couldn't stand the taste. Now, I can't get enough. The recipe requires one unique ingredient: tahini. Tahini is a sesame paste made from lightly roasted sesame seeds. You can usually find tahini at a health food store or in the international foods section of your grocery store. Once you have that, chick peas, and three other simple ingredients, you're on your way to hummusland!

INGREDIENTS:

1 can chick peas (boiled for 3 minutes, then pour off liquid)

1/3 cup (or more) lemon juice

1/2 flat teaspoon salt

5 Tablespoons sesame tahini (mix well before measuring)

2 cloves of garlic or 2 teaspoons garlic salt

DIRECTIONS:

Mix all ingredients well in a blender and if a little too thick, add water. Place in a flat bowl and pour a little olive oil on top with sprigs of parsley or toasted pine nuts for decoration. Serve with pita bread. Delicious and satisfying!

Espinacas con Garbanzos

*another delight from Smitten Kitchen

During my brief 2-month stay in Madrid, I savored, devoured, and praised my madre, Margarita's, paella every time she made it. Unfortunately, my experience with all other Spanish food was not quite as romantic. This tapas recipe for espinacas con garbanzos (Spinach and Chick Peas) absolutely changes that. If there's one thing I remember about Spanish cooking in the home I lived, it's the liberal use of the amazing ingredient of olive oil. The Diaz family stored a pallet of olive oil in their basement and probably went through about 2 bottles a week. While this does not require TOO much olive oil, it does use it liberally, which is one thing that makes this dish distinctly Spanish.

INGREDIENTS:

2 15 oz. cans of chickpeas (drained and rinsed)

6-8 Tablespoons olive oil

1/2 - 3/4 lb. fresh spinach

1 baguette french bread

1/2 cup tomato sauce (I used tomoto soup because it's all I had in my kitchen.)

3 garlic cloves, minced

1/2 teaspoon ground cumin

Pinch of red pepper flakes (optional)

1-1/2 Tablespoons red wine vinegar (or regular vinegar)

1/2 teaspoon smoked paprika

salt and freshly ground pepper

lemon juice to taste

DIRECTIONS:

Cut french bread loaf into 3/4 inch slices, saving one hefty slice. Arrange slices on a pan and brush tops with olive oil. Toast in 375 degree oven for about 10 minutes, or until golden brown.

Heat 3 Tablespoons of olive oil in a large pan and add fresh spinach with a pinch of salt. Heat until leaves are wilted. Drain in a colander and set aside.

Using the hefty slice from the french bread loaf, remove the crust, cut into cubes and fry over 2 Tablespoons olive oil, about 5 minutes or until golden-brown all over. Then add remaining tablespoon of oil, garlic, cumin, and red pepper flakes (if using). Cook for about 1 more minute, or until garlic is a nutty brown color.

Transfer to a food processor or blender, and blend until consistency is like a paste. Return to the pan. Add drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavor and are hot. Season with salt and pepper. If the consistency is a little thick, add some water. Add spinach and cook until heated through.

Serve on toasted french bread. Delicious!!