Thursday, June 9, 2011

Middle Eastern delights ~ 6.9.11

{corn and black bean salsa (with edamame), falafel and hummus}

Would you take a look at that plate! I mean, wow! Doesn't it all look so delicious? Okay, I'm a total food freak, I know. Who else takes pictures of their lunch? Well, I know a few more.... but still, I had to take a picture so that I could share these fabulous foods with YOU!

The recipes I'm sharing today all hail from Lucinda Scala Quinn's show, Mad Hungry on The Hallmark Channel. I have a link to the blog over there on my sidebar, do take a look. I have another handful of recipes to share with you that I've made in the past few weeks and they are ALL from her SHOW! I made all of the recipes on her Israeli Cooking show: Hummus, Falafel and Israeli Salad. I'm sharing 2 out of 3 of those recipes with you today. That last recipe was eaten so fast I didn't have time to photograph it!

Both of these recipes today start with a bag of dried chickpeas. Sometimes they can be hard to find. I didn't find them with the other dried beans/legumes in the grocery store. Instead, they were in the International food aisle, in the Mexican section. They're my new pantry staple.

I know I've posted a great hummus recipe in the past, but this one takes the cake. The former is great if you're short on time, but if you prep your chickpeas in advance, go with this recipe made from dried chickpeas. WOW. The creamy texture was so amazing and the flavor is subtle perfection.

Mad Hungry Hummus

3 1/2 cups cooked dried  chickpeas ** recipe to follow** or 2 15.5 oz cans chickpeas, drained and rinsed
1 clove garlic, smashed
1/4 cup lemon juice
2 Tbs tahini paste (I love Kyros)
1 tsp coarse salt
1/2 cup water
1/2 cup olive oil

In bowl of food processor, combine chickpeas, garlic, lemon juice, tahini and salt. Pulse to a thick paste. With motor running, slowly add water, then oil in a steady stream. Taste and add more salt if needed (mine needed a tad bit more).

Serve with pita, chips, veggies or spread on a sandwich!

This next recipe was not a hit with the family, but I LOVED them!

these are fried vegetarian patties. You can eat them alone or on a pita, served as a sandwich. Drizzle a little tahini over them if you'd like

1 3/4 cup cooked dried chickpeas, or 1 15.5 oz can chickpeas, drained and rinsed
2 cloves garlic, smashed
1 small yellow onion, minced
1/4 cup parsley
2 Tbs mint
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne
1/4 tsp baking soda
3/4 tsp salt
juice of 1 lemon
1 egg, lightly beaten
3 Tbs sesame seeds, toasted (I left those out)
1/2 cup safflower or canola oil
For serving: pita, sliced tomatoes, red onion, lettuce, tahini

Place half of chickpeas in food processor and pulse a few times until chopped, transfer to large bowl.

Place remaining chickpeas in processor with garlic, onion, herbs, spices, baking soda, salt and lemon juice. Pulse to a thick, chunky paste, about 30 sec. Transfer to bowl with chopped chickpeas.

Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter for 30 minutes. (I left mine in the fridge 2 days before frying)

Heat oil in large skillet over medium heat. Form batter into 2 inch wide patties (I got about 10 patties in total). Place in hot oil and gently flatten. Cook, turning once, after the first side is a nice golden brown- about 4-5 minutes total. Transfer to paper towel (or bag) lined plate to drain.

Serve with pita bread, tomato slices, lettuce and red onion. Drizzle with tahini.

Cooked Dried Chickpeas
from Martha Stewart dot com

1 pound bag of chickpeas
1 Tbs baking soda

Soak the chickpeas in water with baking soda for 8 hours (aka overnight!). Drain and rinse. Place chickpeas in a pot, cover with water, bring to a boil, simmer and cook until softened (about 2 hours). Rinse the chickpeas and use as desired.

One bag of chickpeas is enough for both of the above recipes!

Friday, June 3, 2011

Lemon Ricotta Pancakes ~ 6.3.11

Not too long ago, I posted a recipe for Blueberry syrup. This little beaut would go perfectly dressed with that syrup. So fresh. So summer. So delish.

Enjoy. These are a perfect reason to use up that last little bit of ricotta in the container. Keep this in mind.

Lemon Ricotta Pancakes
(adapted from Everyday Food- originally Orange Ricotta...)

1 3/4 cup park skim ricotta cheese (15 oz)
1/3 cup granulated sugar
2 large eggs
2 tsp grated lemon zest
2/3 cup all purpose flour
canola oil
confectioner's sugar and/or Blueberry Syrup

-In a med bowl, whisk the ricotta, sugar, eggs and lemon zest together. Whisk in the flour until just combined.
--Heat oil in a nonstick skillet or spray a griddle pan over med-low heat.
--Working in batches, add batter, use about a 1/4 cup (or little less) for each pancake.
--Cook until browned, 4-5 min per side.
Transfer to plate lined with paper towels (esp if you used canola oil). Serve hot with confectioner's sugar or blueberry syrup