Aug 28, 2008 -
Use baby arugula for this dish if you can; the flavor is more mellow.
Serves: 4 Prep Time: 15 minutes Cook Time: 10 minutes
Ingredients:
8 ounces uncooked wholewheat shells
3 tablespoons extra-virgin olive oil
1 ¾ cups cooked chickpeas (about one 15-ounce can)
4 packed cups arugula, chopped
1/3 cup packed golden raisins
1/2 cup oil-packed sun-dried tomatoes, sliced
4 ounces crumbled feta Salt and freshly ground black pepper
1/2 cup chopped walnuts (optional)
Directions:
Bring a large pot of water to a rolling boil. Add shells and cook about 8 minutes, or until tender but still al dente.
- 0 Comments
Jan 19, 2008 -
This refreshing recipe is so simple to make and fills me up. I love to have it for lunch.
From Martha Stewart's Everyday Food.
- 2 Comments
Sep 02, 2007 -
Ingredients
8 oz (225 g) chickpeas, soaked overnight
2 small red chillies, deseeded and finely chopped
½ oz or a 15 g pack fresh coriander
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
2 oz (50 g) butter
1 small onion, peeled and finely chopped
1 small green pepper, deseeded and finely chopped
3 large garlic cloves, peeled and finely chopped
1 level teaspoon turmeric
1 x 500 g tub Greek yoghurt
grated zest ½ lemon
1 dessertspoon lemon juice
salt and freshly milled black pepper
For the frying:
1 large egg, beaten
3 level tablespoons wholemeal flour or chickpea flour (gram flour)
2 tablespoons groundnut oil
For the red onion salad:
1 medium red onion, peeled and thinly sliced into half-moon shapes
1 level teaspoon grated lemon zest
juice 1 lemon
3 level tablespoons picked coriander leaves
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First pour the soaked and drained chickpeas, together with enough fresh water to cover them, into a saucepan, then bring them to the boil, cover with a lid and simmer for about 30 minutes or until they're absolutely tender. Then drain them thoroughly in a sieve.
Whilst the chickpeas are cooking prepare the red onion salad – mix the onion with the lemon zest, juice and coriander in a small bowl and set aside to marinate for at least 30 minutes.
- 5 Comments
Feb 04, 2008 -
This soup is very soothing for dinner during winter.
Its full of delicious combinations, sweet and creamy from the sweet potato and carrots and chickpeas to finish off the pleasurable taste and texture.
The spices just add in that touch of magic the soup needs for those innocent punchy flavors.
- 8 Comments
Sep 06, 2009 -
Greek cooking offers an incredibly rich and diverse array of foods and beverages that are the culmination of literally thousands of years of living, cooking, and eating. While each Greek meal is fresh and inviting, it is also a trip back through Greece's history.
Ingredients
The names of foods, cooking methods, and basic ingredients have changed little over time.
- 1 Comment
May 30, 2007 -
Adopted from a local shelter, he is the BEST and most loyal friend!
View Slideshow ›
- 0 Comments
Feb 15, 2007 -
Yayita just posted about gyros/kebaps here, and it reminded me of the time I tried to make a Middle Eastern feast.
A few years ago, my sister was coming home for a visit from Paris on an afternoon when my mother had to work late. My mother asked me to pick my sister up from the airport and to make sure she was fed.
- 15 Comments
Feb 09, 2009 -
Source: The Baby’s Table
I made this last night and it was hit for all of us. For Baby J I mashed before giving it to her. I’ve listed my tweaks – enjoy.
- 4 Comments
Jul 30, 2008 -
This is the basic recipe, you can change it by adding roasted peppers or sun dried tomatoes.
INGREDIENTS:
4 garlic cloves, mashed
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup lemon juice
1/2 cup water
1/4 cup olive oil
salt to taste
- If you want to cook your chickpeas, soak them overnight and then cook in water with a dash of oil to soften them, for about 2 hours, don't add salt until they are cooked because that will make them tough.
Put all ingredients minus salt in food processor.
- 51 Comments
Jul 16, 2008 -
This spicy curry dish offers plenty of iron and vitamin E. Quinoa is packed with carbs and complete proteins, so you're left happily stuffed and energized.
Ingredients:
2 limes
1 c dry quinoa
1 1/4 c water
3 Tbsp extra-virgin olive oil
1 1/4 tsp curry seasoning (such as Spice Islands)
3/4 tsp salt
1 package (10 oz) shredded carrots
1 c no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
1 1/2 c thinly sliced scallions
1/4 c sliced almonds, toasted
1/4 c dried currants or golden raisins
3/8 tsp pepper
Directions:
Zest or finely grate one lime to produce 1 1/2 teaspoons zest, then juice both limes.
- 1 Comment