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!

Chana Masala

I have really been loving Thai food lately, but have yet to learn how to make it. Indian food is a close second and there seems to be more recipes for Indian food in the blogosphere. I found this recipe for Chana Masala and thought it was genius that it uses coconut milk (a staple in Thai food). Then I realized that coconut milk is a common dairy substitute for vegans and most chana masalas do not use coconut milk. But I actually seem to think this meal tastes a lot better with the lovely, subtle island taste of coconut milk. 

(If you'd like another lovely option for Chana Masala without coconut milk, click here.)

Adapted from The Gluttonous Vegan

INGREDIENTS:

2 cans chickpeas, drained and rinsed

2 onions sliced

3 cloves garlic, minced

1/4 teaspoon ginger

2 15 oz. cans diced tomatoes*

1 can coconut milk

1/2 teaspoon red pepper flakes

1 teaspoon ground cumin

2 teaspoons ground coriander

1/2 teaspoon turmeric

1/2 teaspoon fennel seeds

1 handful fresh coriander

1/4 teaspoon garam masala

juice of 1/2 a lemon

*I only had tomatoes with diced green chiles and it worked just fine.

DIRECTIONS:

Thinly slice the onions and place into a deep frying pan with olive oil. Place over medium heat for about 10 minutes, or until they cook down. 

Add ginger and garlic and cook for a few more minutes. Add tomatoes, pepper flakes, cumin, ground coriander, turmeric, and fennel seeds. Let simmer for about a minute, then add chick peas. Stir them in, then add the coconut milk. 

Stir all ingredients together and let simmer for about 20 minutes, or until much of the liquid has boiled out. Be sure to stir every 5-10 minutes, so nothing sticks. 

After much of the liquid has bubbled away, add fresh chopped coriander and garam masala. Squeeze lemon juice onto the mixture and add salt to taste.

Serve immediately with rice or flatbread.

Enjoy some grub!

Chick Pea Salad

I have a special place in my heart for Mediterranean food as my grandmother often makes it for large family gatherings. (She perfected her skills after living in Baghdad and Beirut for 20+ years.) I love the simple salads and side dishes this food genre has to offer. And I love the nutritional and filling nature of chick peas. And who doesn't love feta cheese? Lots of love here in this dish. :)

INGREDIENTS:

2 cans chick peas, drained, rinsed and patted dry

2 garlic cloves, minced

1 1/2 Tablespoons fresh mint, chopped

olive oil

Juice of one lemon

1/3 cup feta cheese

salt and pepper to taste

DIRECTIONS:

Pre-heat oven to 375 degrees. In a bowl, mix chick peas, garlic, and mint and drizzle with olive oil. Mix to coat. Lay mixture in a single layer on a baking sheet.

Bake for 8-10 minutes. Remove mixture from oven, and let cool slightly. Transfer chick peas to a serving bowl and add lemon juice, feta cheese and salt and pepper.

Enjoy!

Chickpea Salad with Fresh Herbs, Tomatoes, and Carrots

(photo by Bradford Fishback)

I seem to come up with my favorite creations when I only have about five minutes to plan and thirty minutes to cook. This mediterranean-inspired dish is light, but filling at the same time. Also, it's a great use of fresh herbs! (Something I've been aiming to use more of lately.)

UPDATE (09.08.10): When I first made this, I was in a very garlicky mood apparently so I threw in five cloves of garlic. After eating this again as leftovers, I have realized that five cloves is far too much and I've changed the amount to two cloves of garlic.

INGREDIENTS:

1 can chick peas, drained

2 vine-ripened tomatoes, cut in half and then quartered

2 carrots, peeled, quartered, and chopped

2 cloves garlic, chopped

1/4 onion, chopped

1 big handful parsley, finely chopped

1 big handful cilantro, finely chopped

2 Tablespoons olive oil

salt and pepper to taste

lemon juice

DIRECTIONS:

In a large pan, heat 2 Tablespoons olive oil over medium heat. When oil is glossy, add onions and garlic and cook until onions are transparent, about 2-3 minutes. 

Add carrots, cover with a lid and cook for about five minutes until carrots are just tender (but still with a bit of crunch). 

Add chick peas and cook for another five minutes. 

Next, stir in tomatoes, parsley and cilantro. Let all ingredients meld together for a few minutes, then season with salt and pepper to taste. 

Serve with a lemon wedge, or sprinkle with lemon juice just before serving. 

SERVING SUGGESTION:

Cheese Toast and Yogurt with Cucumbers: Place a piece of gouda cheese on slices of bread and toast in a 450 degree oven for 10 minutes. Serve salad on top of the toast and use the toast to help scoop up juices from the salad. 

You may also include a side of plain yogurt with diced and skinned cucumbers...a true Mediterranean staple. Maybe someday, I'll make tzatziki. 

Homemade Four Bean Chili

The situation: I arrive home at 6:40PM, Brad gives me a kiss and says, "How fast can you make dinner?" I look at him and, all of a sudden, remember that he has to leave the house at 7PM for his weekly church Young Men's activity. I'm up for the challenge. This surprising simple and delicious chili is the result.

As a side-note, I'm a "non-fan" of kidney beans and always believed I couldn't like chili because chili has kidney beans. Newsflash -- you can use any type of beans you like!!!

INGREDIENTS:

1/2 lb. ground turkey

1/2 onion, chopped

2 cloves garlic, minced

1-2 Tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon paprika

dash of red cayenne pepper

1 28 oz. can crushed tomatoes

2 14 oz. cans beans, drained (your choice -- I used garbanzo beans and a three bean blend with black beans, kidney beans, and cannellini beans. The variety was very nice.)

DIRECTIONS:

Heat olive oil over medium-high heat in a large saucepan. Add onion and garlic and sauté until browned. Add ground turkey, cumin, paprika, and cayenne pepper. Mince turkey in pan, and cook until browned.

(While waiting for the turkey to cook, I prepared the same toast that I mentioned at the end of the cherry tomatoes and goat cheese recipe yesterday.)

Once turkey is fully cooked, add crushed tomatoes and both cans of beans. Cook over medium heat until heated through. 

Serve in a bowl, with a dollop of sour cream if you like. 

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!!