Spring Salad

 

A few blustery snowy days had enticed me to make a salad not only because I enjoy crunchy savoury things but because we just marked Spring Equinox and the weather reflected that however I had a feeling snow would return, it always seems to. Most of the heavy damp snow we accumulated has melted away, the trees are looking lighter, and the warmer temperatures are set to return. An array of chopped vegetables tossed in a light herb dressing... mini cucumbers, cherry tomatoes, green peppers, red onion, chickpeas and topped with crumbled feta cheese. Still this salad was a culinary refuge to fondly munch and be a bit amused by the snow that so ruthlessly cascaded outside.    

Chocolate Hummus

 

Ever since I stumbled upon this recipe, chocolate hummus has become an indulgent nutrient dense spread; I delightfully savour slathering on my toast in the mornings. Feel free to tweak the ingredients, according to your taste and by using whichever nut butter you prefer. As a snack, I highly recommend serving it with pretzels, as the crisp saltiness balances the velvety cocoa sweetness.     

Chocolate Hummus 

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1 x 398ml (15 oz) can of chickpeas

1/3 cup peanut butter or any nut butter or tahini 

1/4 cup cocoa powder

1/4 cup maple syrup

1/8 teaspoon salt

2 teaspoons vanilla extract 

extra cocoa powder for sprinkling 

peanuts, for garnish

Drain chickpeas from the can and reserve the chickpea liquid (aquafaba) in a bowl.

Place all ingredients along with 2 tablespoons of the reserved chickpea liquid in a food processor or blender. Blend until smooth. If the mixture is too thick, add a bit more of the reserved chickpea liquid, a tablespoon at a time. Give it a taste and add more sweetener, if needed. 

May be serve with pretzels, fruit and nut crackers, dried fruit and thin slices of bread or whatever you wish. Sprinkle lightly with extra cocoa powder and top with nuts before serving. Keep refrigerated in an airtight container until ready to serve. 

Moroccan Chicken Stew

The blend of flavourful seasonings adds much warmth to this stew while the cherry tomatoes and golden raisins give it a touch of bright sweetness. The chickpeas and chicken absorb most of these flavours making this such a pleasant well rounded meal bursting with spicy sweetness. 

Moroccan Chicken Stew

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Serves 6

3 pounds bone-in chicken thighs

2 teaspoon salt 

1/2 teaspoon black pepper

3 tablespoons olive oil

1 small yellow onion, chopped

4 garlic cloves, minced

1 can (156 ml) tomato paste

1 medium zucchini, sliced

2 carrots, chopped

2 1/2 teaspoons ground turmeric

4 teaspoons Moroccan Spice Blend

1 pint (551 ml) pint cherry tomatoes

1/2 cup golden raisins

1 cup low sodium chicken broth

1 can (398ml/15oz) chickpeas, drained and rinsed

2 tablespoons fresh parsley, minced

Preheat the oven to 400ºF (200ºC). Season the chicken thighs with 1 teaspoon of the salt and 1/4 teaspoon of the black pepper. Heat the oil in a Dutch oven over medium heat. When the oil is hot, add the chicken and sear on both sides for 2 to 3 minutes, until just brown. Transfer the chicken to a plate, then set aside.

Add the onion and garlic to the same pot and cook for 5 minutes over medium heat. Next, add the tomato paste and cook it for 2 minutes, stirring constantly. Next, add the zucchini and carrots and cook together for 10 minutes. Season the vegetables with turmeric, Moroccan spice blend, and the remaining salt and black pepper, then toss in the cherry tomatoes and golden raisins.

Add the chicken broth and chickpeas to the pot, then bring the stew to a boil. Next, add the chicken thighs in the stew, then cover with Dutch oven and place it in the preheated oven for 25 minutes, or until the chicken is cooked through. Remove the stew from the oven and dress it with the parsley before serving. 

Notes: if you can not find Moroccan Spice Blend then mix together the following spices to create your own: 

2 teaspoons cumin

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon turmeric

2 teaspoons cayenne pepper

2 teaspoons paprika

1 teaspoons garlic powder

1 teaspoon onion powder

 

Cucumber Chickpea Salad with Feta and Lemon

 

Fresh and invigorating is what this salad is all about and it will add a colourful zesty spring to your plate. Savoury and crunchy with the right balance of crispness in every mouthful that not only complements any meal but is absolutely delicious on its own.  

Cucumber Chickpea Salad with Feta and Lemon

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2 tablespoons olive oil

2 tablespoons lemon juice or half the juice of 1 lemon

freshly grated lemon zest, optional

1/4 teaspoon salt

1/4 teaspoon black pepper

1 can (540ml) chickpeas, drained

2 cups diced cucumber

1/4 cup finely chopped red onion

1/2 cup diced red pepper

1 large diced roma tomato

1/2 cup crumbled feta cheese 

chopped fresh Italian parsley

2 tablespoons chopped fresh dill

Wash and prep all the vegetables and drain the chickpeas.

In a bowl combine the olive oil, lemon juice, lemon zest, salt and pepper and whisk together and set aside.

In a large bowl, add the drained chickpeas, diced cucumber, chopped red onion, diced red pepper, diced tomato and chopped Italian parsley. Toss to combine. 

Add the lemony olive oil dressing, fresh dill and feta cheese, and toss to coat. Serve.

Leftovers #58 ~ Indian Fried Rice

Having leftover rice always means fried rice. It is quick and easy to make with the added bonus of using whatever you have on hand. I always seem to make Chinese Fried Rice, which I enjoy immensely however wanted to try and create an Indian Fried Rice that I felt equally the same. Never relying on one recipe alone I stumbled across a few and created this fried rice dish; a spicy and aromatic dinner that is richly flavourful as a side or on its own; and adjusting the amounts to accommodate how much leftover rice you have is simple with this recipe.   

Indian Fried Rice

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1 can chickpeas

2 carrots, peeled 

1 onion

3 to 4 cloves of garlic

1 red chilli or 1 dried red chili 

1/2 cup frozen peas 

1 teaspoon ground coriander seed

1 teaspoon chili powder

1 teaspoon ginger powder

1 teaspoon turmeric powder

1 teaspoon whole cumin seed

2 tablespoons Garam Masala

1/2 teaspoon salt

3 to 4 dried or fresh curry leaves

1 to 2 tablespoons oil

1 to 2 tablespoon vegetable stock

3 - 4 cups day or two old rice, jasmine or Basmati

fresh coriander

In a small bowl add all the spices, except the curry leaves, and salt and gently whisk together to combine. Place the curry leaves on top. Set aside.  

Pour the can of chickpeas into a mesh sieve and rinse thoroughly allowing the water to drain. 

In the meantime chop the carrots, onion and fresh chili, if using. Using a garlic press mince the cloves of garlic. 

Add 1 tablespoon of oil to a large pan and allow to warm up over medium-high heat. Then add the chopped carrots and onion, minced garlic, chili and chickpeas. Let the veggies cook for about 5 minutes over the heat before adding the peas. This way the carrots and chickpeas will soften but still hold their shape and crunch. If you prefer to cook them all the way through then cook for a little bit longer.

When the veggies are cooked add the spice mixture with the curry leaves to the pan. The mixture will become quite dry; add the 1 to 2 tablespoon of oil and 1 to 2 tablespoons vegetable stock and heat for a few minutes longer before you add the rice. 

Add the leftover rice. When the rice has been completely mixed with the vegetables and coated with the spices remove from heat and add the fresh chopped coriander, if using, and serve immediately. 

Hummus

I come across a lot of hummus recipes and virtually all have the same ingredients. It seems what may set them apart has more to do with how much or how little of an ingredient is added or sometimes how that ingredient is prepared; roasted chickpeas or non roasted chickpeas, roasted garlic or non roasted garlic.  

One can understand why there are various recipes of hummus as the earliest account of a written recipe was recorded in a cookbook in Cairo in the 13th century. It's plausible that throughout the centuries this recipe could have slightly evolved and lent itself to interpretation depending on regional ingredients throughout the Middle East and other countries.

While trying different recipes, one thing is constant, texture and taste... the base notes of chickpea and tahini. By adding more garlic or lemon, spices or vegetables will enhance the flavour and naturally heightens the taste. This recipe is one of the more delicious hummus recipes I have tried, as I find it captures all the base notes and flavour with few ingredients.   

Hummus

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Serves 6

14 oz can chickpeas, rinsed and drained

3 cloves garlic, peeled and minced

1 tablespoon tahini

juice of 1 to 2 lemons

1/2 cup extra virgin olive oil

salt and pepper, to taste

pinch of paprika, for serving 

lemon thyme leaves, for serving  

Place drained chickpeas in the bowl of a food processor with the garlic and tahini. Process to chop roughly.

Add the juice of one lemon and process to combine. With the food processor's motor still running, slowly add the olive oil in a thin and steady stream until the mixture is a smooth paste. 

Season with the salt and pepper, to taste, and add more lemon juice if you like.

Spoon into a bowl and sprinkle with paprika. Drizzle with olive oil and lemon juice and lightly sprinkle with leaves of lemon thyme. Serve with pita bread. 

Three Bean Salad

With some creativity and a little culinary know how creating meals using canned food may be a necessity or a regularity at times. As a main, side or on toast this is a healthy and delicious way to add some extra fibre to your meals.
    
Three Bean Salad

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1 can of chickpeas, drained 

1 can of red beans, drained 

1 can of black beans, drained 

half red onion, diced

half green pepper, diced

mixed green sprouts, optional

Dressing:

1/2 cup olive oil
1/2 cup apple cider vinegar
2 tablespoons white sugar
1/2 teaspoon salt
freshly ground black pepper
1 teaspoon summer savoury

In a bowl whisk all the dressing ingredients together until the white sugar has dissolved.

Make the dressing and set it aside.

In a large bowl add the drained chickpeas, red beans and black beans. Then add the diced red onion, green peppers and mixed sprouts, if using. Whisk the prepared dressing and drizzle the dressing over the beans and vegetables, you might not need to use all of the dressing; depends on taste, gently toss to coat. Refrigerate for a few hours to allow all the ingredients and flavours blend together.     

 

Nuts

As you know, nuts are packed with nutrition. They have protein, fibre, vitamins, minerals, and healthy fats; that ma help to sustain your hunger. Therefore giving nuts a "superfood" status. Nuts can be ground into flours, puréed into butters, tossed with salads, added to cookie dough, baked in cakes, muffins, and loaves... sprinkled over ice cream, yoghurt and oatmeal.  

This cookbook shares the many ways we can incorporate nuts into our day as well as our cooking and baking. It covers Spreads and Snacks, Breakfast and Brunch, Lunch and Dinner and Baking and Desserts. There are plenty of recipes to inspire and tips to ponder. I am really becoming fond of these cookbooks that accommodate one ingredient.  

With summer upon us, I thought sharing the recipe for the Chickpea Walnut Patties would be a tasty alternative to meat patties. 

Chickpea Walnut Patties

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Serves: 4  Prep Time: 15 mins, plus chilling  Cook Time: 10 mins

2 cloves of garlic

1 shallot

1 (15-ounce) can chickpeas, drained and rinsed

15 sprigs fresh flat-leaf parsley

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 tablespoons olive oil

2 tablespoons all purpose flour

1/2 teaspoon baking powder

1/2 cup roasted, unsalted walnuts, coarsely chopped

2 tablespoons sunflower oil, for frying

1. Put the garlic and shallot into a food processor and pulse to chop. Add the chickpeas, parsley, coriander, cumin, salt, cayenne pepper, olive oil, and flour and pulse to a chunky puree. Add the baking powder and pulse once to incorporate. Add the walnuts and pulse once to incorporate. 

2. Shape the chickpea mixture into four equal patties, about 4 inches in diameter. Chill in the refrigerator for at least 30 minutes or overnight.

3. Heat the sunflower oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes on each side until golden brown. Serve hot. 

Hope everyone had a lovely weekend. We sure did! - JD 

Leftovers #32 ~ The Anything Goes Salad

Having little bits of this a that in the refrigerator and pantry can bring together a tasty meal or side under the most creative circumstances. For this salad, anything goes... or went into it. The only thing I bought were the tomatoes; other than that everything else was leftover or on hand. Sometimes, salads do not have to be about the leafy greens. 

First I made the dressing... in a dressing shaker, I mixed together avocado oil with lime zest, lime juice, grainy mustard, honey, summer savoury herb and pepper.   

I had some leftover chickpeas, lentils, and sliced mushrooms which were tossed in oil and seasoned and roasted in a 425ºF oven until browned. As those roasted I chopped and sliced the green pepper, red pepper, and cucumber. They were placed into a large bowl. I then added a handful of cherry tomatoes, almonds and dried cranberries. I found a few slices of multigrain seed bread so I cubed the bread and once the chickpeas, lentils, and mushrooms were finished roasting and placed in a separate bowl to cool, I toasted the cubed bread in the oven, under the same temperature 425ºF, for a few minutes. Creating croutons. 

I then added the cooled roasted mixture to the large bowl of fresh veggies and drizzled the avocado lime dressing over everything. Gave it a really good toss then added the croutons and tossed again. What is not pictured here is the nice golden brown slices of pan-fried halloumi cheese I placed on top. 

Notes: All ingredients made a fairly large salad which there were leftovers; and the next day the croutons softened a bit however very flavourful, crisp and still delicious!  

Food Photo of the Day ~ Chickpea Veggie Korma

Almost nothing compares to sautéing vegetables, their muted colours burst with vibrancy and flavour. With the added seasoning blend of a Korma that makes these veggies even more irresistible. Whether you create the sauce on your own or use a low-salt ready made one; trying different vegetables like cauliflower and kale adds superfood goodness while also adding texture and taste.  

Hope everyone is having a good week so far. - JD 

Roasted Chocolate Coated Chickpeas

A few weeks ago we managed to go to an annual craft fair here in E-town. We usually go to pick up some holiday treats and such. While we were cruising the aisles and multitude of vendors; tucked at the back was a modest Three Farmers booth. If you recall I did a post months ago regarding the Three Farmers Camelina oil. I picked up another one of their oils, roasted garlic and chili, and tried a sample of their chocolate coated chickpeas. They were quite good and I do recommend you try these. A different snack that offers 3 grams of protein and 3 grams of fibre, with 10% iron, and are gluten free!  

To find out more about Three Farmers click *here*

Hope everyone is surviving the Christmas rush. I am finishing the last little bits of baking. - JD

Leftovers #23 ~ Oven Roasted Chickpeas

Having leftover chickpeas is great because they can be roasted and are fantastic to snack on and perfect to add to any salad. They offer protein and fibre and are simply delicious.  

To make these oven roasted chickpeas you will need the following:

1 can of chickpeas, drained and rinsed then gently pat dry or air dry

some oil, something with a high smoking point would be good

seasonings, which ever you prefer or have on hand

1 baking sheet, lined with parchment paper

Pre heat the oven to 400ºF.

In a medium large bowl toss the chickpeas in some oil. Then add which ever herbs or seasoning you have on hand or like. I did a chili and herb spice blend. You may add salt and pepper to taste however I did not. I would rather give way to the spicy herb flavour than taste it is either too salty or peppery. Again, toss to coat the chickpeas. Place the seasoned chickpeas on the prepared baking sheet and bake for about 15 to 20 minutes or until nicely browned. Checking them half way through the baking time and using oven mitts and holding the pan on either side carefully shake the baking sheet once to roll the chickpeas around; then place them back in the oven for the remainder of the baking time.  Once browned remove from the oven and allow to cool. Once cooled enjoy them as they are or on a salad. 

This was my lovely salad topped with the chickpeas and some warmed halloumi cheese.

Hope everyone is having a good week so far. The snow has arrived and the feeling of Christmas is in the air. - JD 

Fast & Simple

Who would have thought that a flip photo cookbook from the Dollar store would offer a lovely selection of recipes. It does and the attached book stand makes it easier to view as you go along re-creating the recipes. There are only 4 sections, Meat & Poultry, Fish & Seafood, Vegetarian, and Desserts. My favourite section is the Vegetarian one, as I am trying to incorporate more meatless and vegetarian meals into our week. Although I am not worried I have a few vegan and vegetarian cookbooks already. 

The introduction has hints and tips for quick cooking, and offers time-saving shortcuts. Most of which I already do and know however there were a few that I took note of. The step by step guide is handy for the novice cook and also the experienced cook. Most of the ingredients one would already have on hand so re-creating these dishes is easy. No complicated ingredients to purchase and fuss with. This is a simple cookbook with easy delicious recipes that are worth a try. 

Although the Goat Cheese Tarts are on my list of recipes to make, I would like to share the Tacos with Chickpea Salsa recipe from this cookbook. Because they look so yummy! 

Tacos with Chickpea Salsa

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Serves 4 

2 firm, ripe avocados

1 tablespoon lime juice

1 tomato, diced

1 tablespoon olive oil

1 small onion, sliced

1 (15 -16 ounce) can chickpeas, drained

1 teaspoon mild chili powder

8 romaine lettuce leaves

8 taco shells 

2 tablespoons chopped fresh cilantro, plus extra sprigs to garnish

salt and pepper

2/3 cup sour cream, to serve

1. Halve, pit, peel, and dice the avocados and toss with the lime juice.

2. Stir in the tomato and season well with salt and pepper.

3. Heat the oil in a saucepan and sauté the onion for 3-4 minutes, or until golden brown.

4. Mash the chickpeas with a fork and stir in the pan with the chili powder. Heat gently, stirring, for 2 minutes.

5. Divide the lettuce among the tacos. Stir the chopped cilantro into the avocado-and-tomato mixture, then spoon into the tortillas. 

6. Add a spoonful of the chickpea mixture to each taco and top with a spoonful of sour cream. Garnish with cilantro sprigs and serve immediately. 

Hope everyone had a good weekend! - JD 

Couscous Salad

This is a super easy quick salad to make for lunch or dinner. There are not to many ingredients to get worried about and you can pretty much make it up as you prepare. This time I wanted to keep the salad simple so that the kidlets would eat it.  

Cook the couscous according to the package. I simmered the couscous in low sodium chicken broth to give it a bit of flavour. Once the couscous is done, take the prepared couscous and place it in a large bowl to cool down a bit. 

In the meantime you can slice and dice whatever herbs and veggies you want to add. In this case I chopped fresh parsley, tomatoes, and green onions. I also drained and rinsed a can of chickpeas. 

Once the couscous has cooled down, place all the veggies and herbs in the bowl and stir to combine. At this point I had a lemon so I grated the lemon rind and added it to the couscous mixture. This gave the salad a more summery zing. I gave it one more stir to  ensure the lemon rind was distributed well. You can add a bit of salt and pepper if you like. Also if you have a homemade salad dressing, drizzle just a bit of that over the top and toss to add more flavour. 

This is a no fuss salad with plenty of healthy fresh options.

Have a good weekend everyone! - JD   

Three Great Salads

Salads are something I crave regardless if the temperature is warm or not. It can be the dead of winter minus 25... 30 and I am happily munching on a salad. These three salads are easy and offer plenty of nutrients. 

Spinach, arugula, and crisp vegetables topped with roasted seasoned chickpeas, feta cheese, and unsalted sunflower seeds give plenty of substance. A lovely homemade dressing add a light herbal flavour to this main meal salad.   

Mixed greens... various romaine, spinach and arugula tossed in a homemade dressing with lima beans, green peppers, red onion, and sunflower seeds. Light, crisp and very green. A perfect side dish to any meal. 

Pasta perfect... a homemade vegetable pasta salad tossed with a simple homemade dressing served on top of a leafy green mixture, spinach and arugula, sprinkled with sunflower seeds and served with a side of grilled halloumi cheese, becoming a scrumptious main meal. 

 

Camelina Oil & Roasted Chickpeas

The other day while at the butcher's I bought a bottle of Three Farmers - Camelina Oil. I was intrigued because I have never heard of Camelina oil or Three Farmers. It is a Canadian Company. The oil is high in Vitamin E and Omega-3. It has a smoke point of 475º and is Non-GMO. The flavour has subtle hints of asparagus with a bit of nuttiness. Which makes this perfect for salads and cooking. Each bottle has a traceable code on the back so that you may Trace Your Food on their website. I traced mine and found when the bottle I bought was seeded and harvested, growing conditions throughout the year, growing conditions upon harvesting and the farmer! This is a very interesting way to further connect the consumer with the product. Which reiterates the theme: Farm to Fork even more so. 

I made a salad dressing using the Camelina oil and it was absolutely tasty. One of my best salad dressings I have made so far. 

  

Who can resist anything maple, not  me. I bought their roasted chickpeas... in maple frosted. These are a great snack and wonderful to add to a salad. They are high in fibre, protein and magnesium. With a source of iron and Omega-3. They are also nut-free and gluten-free. They too come with a traceable code that provides more information on how the chickpeas are grown. 

For more information on Three Farmers and their products click *here*

- JD 

Leftovers #7 - Roasted Potato and Chickpea Salad

I made this quick and simple salad by putting to use the leftover roasted potatoes we had the other night and about 1/3 cup of chickpeas that were leftover from those yummy Chickpea and Chocolate Chip cookies. 

I first chopped the the celery and green onions and placed them in a bowl. I then added the chickpeas. I diced, without any rhyme or reason, the potatoes and added them to the bowl. Tossing gently and adding about 1/2 cup of mayonnaise and a 1/4 cup of greek yoghurt. Then came a couple of pinches of pepper. A 1/4 teaspoon of cumin and 1 1/2 teaspoons of curry powder. You can always adjust the cumin and curry spices to your liking. I luv the taste and aroma of curry therefore I could not resist adding a bit more. Stir gently to coat. Let it mellow for about an hour, or longer if possible, in the refrigerator so all the flavours can come together. Then serve. 

I washed and cut the top of of a red pepper. Cleaned out the inside and placed the potato salad in the hollowed out pepper. There is a little bit left for today's lunch and I am sure the curry flavour has intensified.  - JW  

Chickpea Cookies

This looks like any chocolate chip cookie however there is no flour, no oil, and no white sugar. They are grain-free, gluten-free, and dairy-free. The recipe has been floating around Facebook and I was very eager to try them. Thank you, Christie! 

For the recipe click *HERE*  

They are made with natural peanut butter although I made mine with almond butter. I do not have a food processor so I had to make due with a blender. Also I did not roll them into a ball as suggested instead I spooned them out onto the parchment paper lined cookie tray. I left them to bake in the oven a few minutes longer than the suggested 10 minutes. They are very delicious! 

At first, my kidlets were not too pleased to find that one of the ingredients were chickpeas. However once they were in the oven baking and the chocolate vanilla baked goodness starting wafting, they were all curious. And had to devour one mere seconds after leaving the piping hot cookie tray.  

Have a good weekend everyone! -JW 

Chickpea Patties

The other night for dinner I made chickpea patties. I found them quick and easy to make. They were served with a bit of organic salsa and a green leafy salad. Despite being delicious I thought that they could have used a bit more seasoning. Something I will note the next time I make them.


Essentially you are taking a can of low sodium/no sodium chickpeas, drain and rinse. Let them dry out a bit. Take a blender and add the following:


the drained and rinsed chickpeas
finely chopped onion
grated lime rind
juice from 1 lime 
a couple teaspoons of cumin 
1 clove of garlic, finely chopped 


Blend everything into a coarse paste. Make them into patties. Coat the patties in flour on either side. Then add them to a fry pan that already has about 4 tablespoons of pre-heated olive oil. Cook until crisp on each side. Serve with salsa. Enjoy! -JW