Chickpeas with Chili, Garlic and Thyme

Part 2 of recipes by Nigella Lawson. This serves as a great healthy side dish. The chickpeas do have to be soaked overnight, otherwise it a a quick dish.

 

Chickpeas with Chili, Garlic, and Thyme

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 18 ounces dried chickpeas
  • 2 tablespoons flour
  • 2 tablespoons salt
  • 2 teaspoons baking soda
  • 1 onion, halved
  • 6 sprigs of thyme
  • 1/4 cup olive oil
  • seas salt
  • 1 red chili pepper
  • 1 onion
  • 2 large cloves of garlic
  • leaves from 4-5 sprigs of thyme
  • 1/4 cup of olive oil
  • extra virgin olive oil

 

Directions

  1.  Make a paste with the flour, salt and baking soda with some cold water and add to the dried chickpeas. Add enough cold water to cover generously and let it soak overnight.
  2. Drain and rinse the chickpeas under cold water. Place in a saucepan with enough cold water to cover. Add the halved onion, sprigs of thyme, and olive oil. Bring to a boil, lower the heat and cover. Simmer for an hour and a half or until tender.
  3.  Uncover, salt to taste and reverse about 2 1/4 cup of cooking liquid. Drain the chickpeas and remove the onion and thyme sprigs. Set aside.
  4. Add the roughly chopped and seeded red chili pepper, onion, garlic, and thyme leaves to a food processor. Process to a pulp.
  5. Add oil and the chili pulp to a pan , sprinkle with salt and cook for about 10 minutes or until soft. Add the chickpeas and coat. Add half of the reserved liquid, cover and cook for a few minutes more. If dry add more of the reserved liquid.
  6. Place in a bowl and drizzle with extra virgin olive oil and some  thyme leaves.

 

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Salmon with Greens and Shitake Mushrooms

The perfect weeknight dinner! Quick, easy, healthy, and of course delicious. Adapted from Nigella Lawson’s cookbook, Nigella Bites.

 

 

Salmon with Greens and Shitake Mushrooms

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 skinned salmon fillets
  • 1 clove garlic, minced
  • 2 tablespoons peanut oil
  • generous 1/2 cup shitake mushrooms, stemmed and sliced
  • 1 1/3 cup bok choy, roughly chopped, separate stems
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • pepper to taste

 

Directions

  1.  Cook the salmon fillets over a griddle or non-stick pan over medium-high heat. Set aside onto warm plates.
  2.  Meanwhile, Fry the garlic in oil till warmth through, add the mushrooms with the bok choy stalks. stir for a minute, cover the pan and let it cook for 5 minutes.
  3. Uncover and add the bok choy leaves, soy sauce, and sesame oil. Cook for another few minutes or until the leaves have wilted.
  4. Pile on a plate and place the salmon on top. Add pepper to taste.

 

Provencal Spinach Meatballs

This was inspired by The French Slow Cooker cookbook by Michele Scicolone. I modified the recipe to adhere to stove top cooking time. It can be served over noodles or rice for dinner. Or it can be served over toasted brioche rolls lined with arugula for lunch.

 

Provencal Spinach Meatballs

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 28-ounce can tomato sauce
  • 1/2 cup white wine
  • 2 large shallots chopped
  • 1 2-inch strip orange zest
  • 1 teaspoon piment d’Espelette or paprika
  • salt and pepper
  • 1 10-ounce package frozen chopped spinach, thawed
  • 2 large eggs, beaten
  • 1 garlic clove, minced
  • 2 1/2 pound ground turkey
  • 1/2 cup plain dry bread crumbs
  • 1/2 teaspoon herbes de Provence
  • 1/4 cup all-purpose flour
  • 2 tablespoon olive oil

 

Directions

  1.  Heat up the olive oil in a deep pan over medium -high heat. Add the shallots and saute for a few minutes.
  2. Add the white wine and simmer for a few minutes more.
  3. Add the tomato puree, orange zest, and piment d’Espelette. Season with salt and pepper to taste. Let simmer on low heat.
  4. Meanwhile, place the spinach in a towel and squeeze out as much liquid as possible.
  5. In a large bowl add the turkey, spinach, eggs, bread crumbs, salt and pepper, and herb de Provence. Mix well and shape the mixture into 2-inch balls.
  6. Roll the meatballs lightly in the flour. Place it in the sauce.
  7. Cover and simmer on low for about 30 minutes. Or until the meatballs are cooked through. Stir occasionally.

 

Stuffed Zucchini

Great recipe if you’re entertaining! Adapted from Ina Garten’s Make it Ahead cookbook. It can be refrigerated  up to 6 hours, just finish baking it before serving.

Stuffed Zucchini

  • Servings: 5 to 6
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Ingredients

  • 5 to 6 small zucchini, trimmed (1 1/2 pound total)
  • olive oil
  • 1 cup (1/2 inch diced) sourdough bread, crust removed
  • 1/4 cup sliced scallions, white and green parts (2 scallions)
  • 1 1/2 cup diced tomatoes (2 tomatoes)
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons minced garlic (2 cloves)
  • 2 tablespoons freshly grated Parmesan cheese
  • salt and pepper
  • 1 1/2 cups grated Gruyere cheese

 

Directions

  1. Preheat oven to 450F.
  2. Bring to a boil a large pot of water. Add the zucchini and simmer until tender. Remove the zucchini to a plate lined with paper towels and set aside to cool. Cut the zucchini length-wise and scoop out the seeds. Set aside with side down on paper towels.
  3. Meanwhile, heat 2 tablespoons of olive oil in a small pan. Add the bread cubes, and cook over medium-low heat for a about 5 minutes.. Tossing frequently until golden brown. Transfer to a medium bowl. In the same pan heat 1 tablespoon of oil, add the scallions, tomatoes, thyme, and garlic.  Cook over medium heat for about 5 minutes, tossing frequently. Add to the bowl with the bread cubes. Add the Parmesan, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Toss gently.
  4. Place the zucchini snugly in a 10 x 14-inch baking pan, in 1 layer and cut side up. Sprinkle with salt and pepper. Fill the zucchini with the bread mixture. Sprinkle with the Gruyere. Bake for 10 to 12 minute or lightly browned.

 

Braised Broccoli Rabe

A quick and easy side dish from Lidia Bastianich’s, Lidia’s Kitchen.

Wash and peel the ends of the broccoli rabe, like an asparagus. Add 3 tablespoons of olive oil in a large skillet with a lid. Slice 3 to 4 cloves of garlic and saute in the oil till fragrant. Add the broccoli rabe, teaspoon of hot pepper flakes salt and 1/2 cup of water. Cove and cook for about 10 minutes, turning occasionally.

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Olla Gitana (Gypsy Pot)

This winter squash, potato, pear and chickpea stew was even better the next day. You might have to cook the chickpeas a little longer and I would taste for salt. It didn’t say to add salt to the stew in the recipe but, I thought it needed it. It is a wonderful protein-rich, and no meat stew. Adapted from Rustic Spanish by Paul Richardson.

 

Olla Gitana (Gypsy Pot)

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 pound dried chickpeas, soaked overnight
  • 1 bay leaf
  • 1 pound potatoes, peeled and coarsely chopped
  • 12 oz butternut squash or pumpkin, peeled and coarsely chopped
  • 3-4 ripe pears, peeled, cored and coarsely chopped
  • 12 oz romano beans or any other green beans, cut into 2-inch pieces

For the sofrito: 

  • 3 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tomato, peeled and finely chopped
  • 1 teaspoon cumin seed, ground in a mortar and pestle
  • salt to taste
  • 1 teaspoon pimenton (Spanish smoked pepper)
  • 1 handful fresh mint leaves

 

Directions

  1. Drain the chickpeas. In a stockpot, combine the chickpeas, 3 quarts of cold water and the bay leaf and bring to a boil. Reduce the heat to a medium-low and simmer for 45 minutes until the chickpeas are tender.
  2. Add the potatoes and squash and cook another 15 minutes.
  3. Add the pears and green beans and cook till tender, 4-6 more minutes.
  4. Meanwhile make the sofrito. In a frying pan, heat the oil over medium heat. Add the onions and saute for about 3 minutes. Add the garlic and saute for 1 more minutes. Add the tomato, cumin, 1 teaspoon of salt and the pimenton. Mix well, lower the heat and cook for another few minutes. Add the sofrito to the soup.
  5. Simmer gently, stirring occasionally, until the flavors have mingled and the chickpeas are completely soft. Salt to taste.
  6. Remove from heat and cover. Let it sit for about 10 minutes. Stir in the mint leaves and serve.

 

 

 

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Vegetable Meatloaf

The great thing about meatloaf is that it can be served many different ways. Hot right from the oven for dinner or served cold for a buffet lunch or dinner. The recipe called for 40 minutes baking time but, it might depend on the oven. I had to cook it it a little longer, so I added an extra 10 minutes.   Adapted from The American Home circa 1950’s.

 

Vegetable Meatloaf

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 tablespoons chopped onions
  • 1/3 cup chopped green pepper
  • 2 cups grated carrots
  • 1 1/2 pounds ground veal
  • 1/2 cup cracker crumbs
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon dry mustard
  • 1/2 cup tomato juice

 

Directions

  1. Preheat oven to 400F.
  2. Mix onion, green pepper, carrots, and ground veal together. Add the cracker crumbs, salt, pepper, Worcestershire sauce, and mustard. Stir in the tomato juice.
  3. Shape into a loaf. Place in a oiled loaf pan and cover.
  4. Bake in the oven or 40 to 50 minutes. Uncover and bake for another 20 minutes.

 

 

 

 

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