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Archive for the ‘Chickpeas’ Category

I apologize for the number of sweet recipes I’ve posted of late. I’ll admit I’ve got a fairly good excuse: I’ve just moved to a new place, so my kitchen is totally barren, I did not bring any cookbooks except one, I don’t have easy access to the internet, and perhaps most importantly I’ve moved somewhere where the grocery store carries only half of the things I would normally use (let’s face it, I am actually totally blown away by what I can find in the grocery store in Hay River, although I hear it gets pretty dreary in a few months after the fall vegetables start going bad).

I simply don’t have many of the ingredients necessary to cook interesting savoury dishes, whereas I can bake many, many things simply with flour, butter, and sugar, and the odd other exciting thing such as apples although that’s not necessary, just a perk.

This time, though, we decided to invest in a few more spices, one of them being chili seasoning. With the cold weather approaching, everyone’s cravings have gone towards stews and soups. I’ve had beans done countless ways since I arrived, many times accompanied with bannock. Yesterday, we sat down and made enough chili to last us for a few weeks. What I love about chili is that it’s easy to make and is flexible depending on whatever you might have laying around. What always challenges me, though, is that my pots, no matter how big, are never big enough.

Ingredients – one large pot of chili

1 large onion, diced
2 cloves garlic, minced
2 Tbsp canola oil

2 carrots, diced
1 tsp dried parsley
1 tsp dried rosemary
1/2 tsp salt
1 tsp cracked black pepper
2-3 Tbsp chili powder

1 can diced tomatoes
1 can red kidney beans (well rinced)
1 can chick peas (well rinced)
1 cup dry lima beans (soaked overnight and skins removed)
1/2 can crushed tomatoes

2 stalks celeri, diced
1 zucchini, diced
4 mushrooms, diced

1 1/2 Tbsp soy sauce
1 cup pickle juice (Catherine’s trick)
2 tsp brown sugar

Directions

Heat oil over medium heat in a large pot with a lid. When the oil is hot, cook the onions until they are soft and then add the garlic and spices. Stir, and once fragrant add in the carrots and cook for another 3-4 minutes. Once cooked, add the beans, and finally, add the tomatoes. Increase heat a bit, cover, and bring to a boil. Simmer for another 20 or so minutes while you chop the remaining veggies. Add in the pickle juice, soy sauce, and the remaining veggies, as well as the sugar if you want to include it. Simmer for a minimum of 2 hours with the lid almost fully on, and serve alone, with bannock, toasted bread, or on a bed of rice. My favourite is to top it with shredded cheddar!

-Sitelle

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I am sprinting to finish an initial completed draft of my thesis by the end of March (I’m over 100 pages with one and a half chapters to go…)  This sadly has left less time for culinary adventures, but it has motivated me to prepare delicious, yet nutricious snacks for long hours in my office.

I love crunching away on crisp veggies, and a tasty hummus only makes this snack more delectable.  The recipe below contains the blueprint of your basic hummus recipe – tweak the proportions of garlic, tahini, and lemon juice to chickpeas for your liking.  And then have fun with garnishes: my current favourite is a sprinkling of smoked paprika to give the hummus a little extra je ne sais quoi!

Hummus Dip

(makes about 2 cups)

 

Ingredients:

1 16 oz can chickpeas (garbanzo beans)

2 cloves of garlic, crushed

Juice from 1 lemon

1-2 tablespoons tahini

1 tablespoon olive oil

Salt and freshly ground pepper to taste

Directions:

Drain chickpeas, reserving 1/4 cup of liquid. Combine all  ingredients in blender or food processor.  Blend for 2-4 minutes on low until the hummus is thoroughly mixed and smooth.

Serve immediately with your favourite garnish or cover and refridgerate.  The hummus keeps beautifully refridegerated for up to 1 week. Bon appetit!

Delicious garnishes  include: extra olive oil, a dash of cayenne, freshly shopped parsley, sprinkle of smoked paprika.

– Catherine

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This time of year, the market is beginning to look pretty scarce. Beside brussel sprouts, green vegetables are rumoured to exist. And as much as I love turnips and beets, there are only so many one can eat before you are craving something a little more exciting. This is when the humble squash begins to shine. Abundant mid-winter, this vegetable is sweet in every sense of the word. I love the flavours of squash and curry mixed (curried butternut squash soup being one of my favourites), so when inspired last weekend to cook dinner for 8, I decided to invent a moroccan-inspired stuffed acorn squash.

The resulting entree was a delight – the nutty bulgar infused with fragrant spices complimented the sweetness of the squash flesh, with the cranberries and red pepper adding a hint of red dazzle!

To make this dish vegan, simply omit the ground chicken.

Moroccan-Style Stuffed Acorn Squash
(each squash serves 2)

Ingredients:
2 large acorn squash, halved and seeded
*********************
3/4 cup uncooked barley
1 1/4 cup vegetable broth
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Olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 pound ground chicken
Handful of carrots, chopped
1 zucchini, chopped
1/2 red pepper, chopped
1 cup chickpeas, drained and rinsed
1/2 cup craisins (dried cranberries)
1 1/2 tablespoons ground cumin
1 teaspoon cinnamon
Salt and pepper to taste
1/4 cup chopped parsley, chopped

Directions:
Preheat oven to 400F. Place squashes cut side down in a glass baking dish. Bake until tender, 30-40 minutes. Allow to cool slightly, before scraping out the squash fleshing, leaving 1/2 inch thick bowls. Reserve the squash to add to the mixture

Meanwhile, bring bulgar and broth to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes or until all the broth has evaporated. Remove from heat, let stand, covered for five minutes.

Saute onion, garlic, and ground chicken until the vegetables are translucent and the chicken is cooked through. Add the carrots, zucchini, red pepper, and spices, and saute for five minutes or until the vegetables are soft and the spices are fragrant. Season with salt and pepper. Mix in the craisins, chickpeas, parsley, bulgur and squash flesh. Sample filling, and adjust spices as desired.

Divide the filling among the squash halves, and return to oven. Bake until warmed through and the stuffing is starting to crisp, 12-15 minutes.

Bon appetit!

– Catherine

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Sunday eveningwhile making supper with my roommate Katie who is a huge fan of chickpeas, we realized that there was no lettuce in the fridge.  So we decided to toss together a bunch of veggies and toss the salad in a vinaigrette.  Feeling lazy, we decided to perk some store bought raspberry vinaigrette with Dijon mustard, producing a lovely flavour.  The result was a fresh salad with lots of crunch (and protein for us vegetarians). It also made for a tasty lunch the next day!

 

Chickpea Beansprout Salad in a Raspberry Vinaigrette

(4 large servings)
 

Ingredients:

1 can chickpeas, well rinsed

1 tomato, diced

4 inch chunk of English Cucumber, diced

1/2 red onion, minced

1/2 red pepper, diced

2 cups bean sprouts, rinsed

1/4 cup parsley, finely chopped

3 tablespoons raspberry vinaigrette (store bought)

2 tablespoons Dijon mustard

Salt and pepper to taste
 

Directions:

Mix all chickpeas with all the vegetables in a large bowl, including any juice from the tomatoes.  In a small bowl or cup, blend the raspberry vinaigrette with the mustard until smooth.  Toss the salad with the vinaigrette and season with salt and pepper.  Allow to marinate for at least 15 minutes and serve as a side salad or as a main with crusty baguette.  Enjoy!

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