Missed last week but that's the way it goes. I just forgot about posting.
Sunday: A lunch for friends - Beef brisket, salad, pie (my mom's cheesecake cherry pie topped with leftover pavlova elderberry/strawberry/blueberry mix I'd frozen)
Monday: Homemade pizza, salad
Tuesday: Ham steak, salad, Kerry's baked beans
Wednesday: Tomato sauce (one 28 oz can crushed tomatoes, one onion sliced and sauteed in olive oil until soft, salt, lots of black pepper, a can of butter beans, about a tablespoon of fresh chopped oregano added at the end) over chickpea pancake, broccoli. Sam and I both loved the tomato sauce/pancake combo. Ben lamented the lack of meat.
Thursday and Friday: Ate out both days - one night Indian food, the other Vietnamese
Saturday: Roast chicken (I cheated and got a "flippin' chicken" at the store, mashed potatoes, spinach salad
Showing posts with label chickpea. Show all posts
Showing posts with label chickpea. Show all posts
Thursday, February 25, 2010
Wednesday, April 22, 2009
Spring is coming
Today we got a basil plant with our share. I like to tear off a few leaves, tear them up, and add them to a salad.
This week we've got: Nicola potatoes, carrots, European greenhouse cucumber, pac choi, mesclun mix, 8 oz of Pete's onion puree, eggs, 1 pint Bonnieview ewe's feta, Champlain Orchards red delicious apples, and one basil plant.
I decided to use a lot of these ingredients in dinner tonight but it also had to be a quick dinner since I worked today. I decided to make the chickpea pancake again but this time add some potatoes and pac choi. I sauteed the potatoes for a bit, added the onions, then added the pac choi. I didn't use a lot of any of the vegetables, just enough to give it a bit of body. I also tossed in some fresh thyme from my yard although I can't say I could really taste it.
When it was done it looked like this:
I served it with a salad of greens with basil, pine nuts, cucumber, and feta cheese.
Three thumbs up! Sam finished it off even though right before dinner he ate a banana, an apple, and 1.5 slices of bread. I think both legs are hollow.
This week we've got: Nicola potatoes, carrots, European greenhouse cucumber, pac choi, mesclun mix, 8 oz of Pete's onion puree, eggs, 1 pint Bonnieview ewe's feta, Champlain Orchards red delicious apples, and one basil plant.
I decided to use a lot of these ingredients in dinner tonight but it also had to be a quick dinner since I worked today. I decided to make the chickpea pancake again but this time add some potatoes and pac choi. I sauteed the potatoes for a bit, added the onions, then added the pac choi. I didn't use a lot of any of the vegetables, just enough to give it a bit of body. I also tossed in some fresh thyme from my yard although I can't say I could really taste it.
When it was done it looked like this:
I served it with a salad of greens with basil, pine nuts, cucumber, and feta cheese.
Three thumbs up! Sam finished it off even though right before dinner he ate a banana, an apple, and 1.5 slices of bread. I think both legs are hollow.
Friday, April 3, 2009
Chickpea Pancake
Awhile ago, we had dinner with friends and they made a chickpea something or other, I never got the official name. But it was excellent and my friend said she got the recipe from Mark Bittman's "How to Cook Everything Vegetarian." I've since bought that book, found the recipe, and tonight I made it for the first time. Mmmmm
Chickpea Pancake (Socca)
450 F
1 1/2 c lukewarm water
1 c chickpea flour
1 tsp salt
1 tsp black pepper, more to taste
5-6 T extra virgin olive oil
1/2 small yellow onion, thinly sliced (optional but I used it)
1 tbsp fresh rosemary leaves (optional -- I didn't use it because I didn't have it)
Pour water into a mixing bowl and sift the chickpea flour into it. Add the salt, pepper and 2 T olive oil and wisk together. Cover with a towel and allow to sit for a least a few minutes and up to 12 hours.
Preheat oven to 450. Put 2 T olive oil in a well-seasoned or nonstick 12" pizza pan or skillet. Caramelize the onions in the oil and then add the batter. Bake for about 15 minutes or until the pancake is firm and the edges are set. Preheat the broiler and brush the top of the socca with another tablespoon or two of oil.
Set the pancake a few inches from the broiler for a minute or two, just long enough to brown it spottily, but not long enough to color it evenly or burn it. Cut into wedges and serve.
Chickpea Pancake (Socca)
450 F
1 1/2 c lukewarm water
1 c chickpea flour
1 tsp salt
1 tsp black pepper, more to taste
5-6 T extra virgin olive oil
1/2 small yellow onion, thinly sliced (optional but I used it)
1 tbsp fresh rosemary leaves (optional -- I didn't use it because I didn't have it)
Pour water into a mixing bowl and sift the chickpea flour into it. Add the salt, pepper and 2 T olive oil and wisk together. Cover with a towel and allow to sit for a least a few minutes and up to 12 hours.
Preheat oven to 450. Put 2 T olive oil in a well-seasoned or nonstick 12" pizza pan or skillet. Caramelize the onions in the oil and then add the batter. Bake for about 15 minutes or until the pancake is firm and the edges are set. Preheat the broiler and brush the top of the socca with another tablespoon or two of oil.
Set the pancake a few inches from the broiler for a minute or two, just long enough to brown it spottily, but not long enough to color it evenly or burn it. Cut into wedges and serve.
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