I’m always looking for recipes to make with chickpeas, after all they’re so healthy for you. But I do find that much of the time they’re just something I add to a recipe so I can feel righteously healthy. But (swoon) here’s a recipe where the chickpeas (garbonzos by any name can taste as sweet) take the starring role, and kudos…they’re delicious!
Picatta is like an instant fancy dinner. One second you’re just sitting there, all normal like, but the instant that first forkful of lemony wine bliss touches your tongue you’re transported to candlelight and tablecloths, even if you’re sitting in front of the TV watching Dancing With The Stars. This version is made with chickpeas which make it superfast, and it’s served over arugula for some green. I know lots of people are accustomed to picatta with pasta, and that is the Italian tradition, but my first picatta was as a vegan and we vegans loved our mashed potatoes, so that is what I suggest serving it with. If you’d like to bulk it up even further, try a grilled or roasted portobello. Nutritional info is listed down below.
1 teaspoon olive oil
1 scant cup thinly sliced shallots
6 cloves garlic, thinly sliced
2 tablespoons breadcrumbs
2 cups vegetable broth
1/3 cup dry white wine
A few dashes fresh black pepper
Generous pinch of dried thyme
1 16 oz can chickpeas, drained and rinsed
1/4 cup capers with a little brine
3 tablespoons fresh lemon juice
4 cups arugula
Preheat a large heavy bottomed pan over medium. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
Add the vegetable broth and wine, salt, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.
Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.
If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt and it will be lovely. If you are serving solo, just pour right over the arugula.
Servings per recipe-4
Cal from fat-30
I’m a huge fan of cold sesame noodles. I have two packages of it sitting in my fridge right now, courtesy of my local Asian market. Those have peanut butter as a main ingredient. Fine with me, but the debate rages on as to peanut butter versus sesame paste. Most recipes do feature peanut butter, but here’s one today with nary a peanut in sight courtesy of Serious Eats.
Serious Eats: Recipes
Dinner Tonight: Cold Sesame Noodles
Posted by Blake Royer, June 2, 2011
[Photograph: Blake Royer]
While many of you could recognize cold sesame noodles and have probably eaten them more than a couple times, there seems to be little consensus about what goes into this popular dish. It should be a simple affair, but many recipes tend to overcomplicate things and lose the appeal of the dish’s simplicity. It should be made with Chinese noodles—the kind that retain more chewiness than regular Italian pasta—and the sauce should be creamy, salty, tart, and fiery.
I’m particularly taken with this version from Mad Hungry by Lucinda Scala Quinn,which is the first I’ve seen that relies completely on tahini rather than using peanut butter and excessive amounts of sesame oil. The result isn’t heavy or gummy—it’s lighter and creamier than any version I’ve tried. Along with the usual suspects in this dish—soy sauce, ginger, garlic—it’s got the hallmark balance of flavors that make cold sesame noodles so pleasing.
serves serves 4, active time 5 minutes, total time 15 minutes
- 1 pound Chinese egg noodles, such as lo mein
- 1 teaspoon toasted sesame oil
- 6 tablespoons tahini (sesame paste)
- 3/4 cup water, plus more as needed
- 1 tablespoon rice vinegar
- 4 tablespoons soy sauce
- 1 1/2 teaspoons sugar
- 2 cloves garlic, minced
- 1 scallion, thinly sliced
- 1 tablespoon minced ginger
- Sriracha hot sauce or chili oil (to taste)
Bring a large pot of water to boil and add the noodles. When the water returns to a boil, turn down to a simmer and cook until just tender according to package directions. Drain well, rinse with cold water, then toss with sesame oil.
In the meantime, combine the sesame paste with water and whisk to combine, thinning into the consistency of thick cream. In a second bowl, whisk together the vinegar, soy sauce, sugar, and garlic until the sugar is dissolved. Combine the mixtures, then stir in the ginger and almost all the scallion.
Toss noodles with sauce and season to taste with more soy sauce and hot sauce or chile oil. Garnish with remaining scallion.
Printed from http://www.seriouseats.com/recipes/2011/06/dinner-tonight-cold-sesame-noodles-recipe.html
© Serious Eats
I love SimplyRecipes.com! I’ve found that every recipe I’ve made from that site comes out well seasoned and delicious. Often, when I’m searching for inspiration, this is the first place I head. That happened today when I was looking for inspiration for tonight’s dinner. For the vegetarian, use vegetable stock and consider using a flavored tofu for the ham. Here’s what I found:
You must use a medium-grain rice here. Ideally, you’d use a variety from Venice called Vialone Nano, but regular Arborio is just fine, and Carnaroli is good, too.
- 2 Tbsp olive oil
- 3 shallots, minced
- 3 garlic cloves, minced
- 1/4 pound diced prosciutto or other dry ham
- 1 cup Arborio or other risotto rice
- 2 cups vegetable or chicken stock
- 2 or more cups water
- 1 cup fresh or frozen peas
- 1/2 cup parsley, chopped
- 1/4 cup grated parmesan cheese
1 Heat the olive oil in a medium-sized pot over medium-high heat. When it is hot, add the shallots and stir to combine. Let these sauté for 2-3 minutes.
2 Meanwhile, heat up the stock and 1 cup of water in a small pot. You want this at a simmer while you make the rice.
3 Add the garlic and the diced prosciutto to the pot with the shallots, stir well and cook for another 1-2 minutes. Pour in the rice, stir again and sauté for 2-3 minutes, stirring constantly.
4 Ladle some of the hot stock into the pot and start stirring. Risi e bisi is cooked like risotto, and is supposed to be pretty soupy, so you need a lot of water and you need to stir it constantly. Let this first ladle of stock cook down before you add the next. Keep adding stock, letting it cook down and stirring until you’re done with the simmering stock. It is likely that you may need at least one more cup of water to finish the dish, because all that stirring in an open pot means you evaporate more liquid than you would when you cook rice the normal way, i.e., covered. If you think you are going to need more water, add more to the simmering stock.
5 When you get to this last cup of water, add the peas. Keep stirring until the water has almost cooked away. Taste some rice and test for salt and doneness: Add a little salt and some more hot tap water if the rice is still crunchy – you want the rice to be a little al dente, but not so much you’re gnawing on raw grain.
6 Add the parsley and the parmesan and mix well. Your finished rice should be slightly soupy, so it’s OK to add a tad more water before serving.
I don’t mind Tofu. I don’t crave it either. But I do love Peanut Sauce so I decided, in the spirit of having more vegetarian meals per week to give this a try. Even the husband liked it! Served with Brown Rice it makes a tasty meal.
Tofu and Broccoli with Peanut Sauce from Molly Katzen
By Carol Bullock on June 02, 2001
Photo by spatchcock
- Prep Time: 30 mins
- Total Time: 1 hr
- Servings: 6
About This Recipe
“The combination of ingredients in this recipe I have to say is perfect. Really delicious and nutritious. This is a Mollie Katzen recipe. ”
- 1/2 cup unprocessed peanut butter
- 1/2 cup hot water
- 1/4 cup cider vinegar
- 2 tablespoons tamari
- 2 tablespoons blackstrap molasses
- 1/2 teaspoon cayenne pepper
- 1 (1 lb) bunch fresh broccoli ( frozen will do)
- 3 tablespoons oil
- 8 cloves garlic, minced
- 1 lb tofu, cut into small cubes
- 3 dashes salt
- 2 cups thinly-sliced onions
- 1 cup coarsely-chopped raw peanuts
- 2 -3 tablespoons tamari
- In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
- Whisk in the remaining ingredients.
- Set aside.
- Cut off the bottom half-inch of the broccoli stems.
- Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
Page 2 of 3Tofu and Broccoli with Peanut Sauce (cont.)
- Cut the stalks diagonally into thin slices.
- Coarsely chop the flowerettes.
- Set aside.
- Begin heating the large skillet.
- When it is hot add 1 tbsp of the oil.
- Add half the garlic.
- Salt lightly.
- Sauté over medium heat for 1 minute, then add the tofu chunks.
- Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
- Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
- Mix together gently.
- Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
- Add the remaining garlic.
- Salt lightly.
- Add the onions, and some black pepper.
- Sauté, stirring frequently, over medium heat, until the onions are soft.
- On another burner, begin heating the peanut-tofu sauce on a low heat.
- It shouldn’t actually cook-it only needs to be warmed through.
- Add the broccoli and the chopped peanuts to the skillet.
- Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
- Pour the heated peanut sauce over the sauté.
- Toss everything gently until everything is coated with everything else.
- Serve over long-grained white or brown rice (basmati is good).
I guess I’m craving Asian flavors, because I just had to have an Asian slaw. A side bonus is that I have all this almond butter on hand (a gift from my mom) that I ‘m never sure what to do with. Now I know!
1/2 head napa cabbage, chiffonade
2 large carrots, grated
1/4 cup roasted almond butter
1 tablespoon apple cider vinegar
1 teaspoon ume plum vinegar
1 tablespoon sesame oil
1 tablespoon lime juice
1/4 teaspoon fresh ginger, zested ( I used a microplane])
7 drops stevia
1/4 cup toasted sesame seeds ( 2 tablespoons for dressing and 2 tablespoons for garnishing)
Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies).
In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly.
Stir in 2 tablespoons of the sesame seeds.
Stir dressing into bowl with veggies.
Serve, topping with remaining sesame seeds.
With gratitude to http://www.elanaspantry.com/asian-slaw/
I happen to adore brussel sprouts. I adore most vegetables actually. But don’t serve them to me boring and boiled. Roasted, yes. Perhaps with a bit of garlic and lemon. But today I wanted something with a bit of umami. And found this recipe for Asian Brussel Sprouts on Food.com http://www.food.com/recipe/asian-stir-fried-brussels-sprouts-173453 . Delicious!!
- 2 lbs Brussels sprouts, washed, trimmed with x cut on bottom of each ( can use frozen)
- 1 1/2 tablespoons peanut oil
- 1 -2 teaspoon minced garlic
- 1/2 tablespoon grated gingerroot
- 1 tablespoon soy sauce
- 1/2-1 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 1 tablespoon sesame seeds
- 1 teaspoon sesame oil
- Steam/cook the sprouts for about 7-10 minutes or until just tende. Remove from heat.
- Combine peanut oil, garlic and ginger in large, unheated skillet. Set over high heat until oil is very hot and garlic is fragrant but NOT browning, about 2 to 3 minutes. Whisk in soy sauce, crushed red pepper, black pepper, sugar and sesame seeds.
- Stir in brussels sprouts and cook, stirring frequently, until lightly browned, about 5 to 7 minutes.
- Toss with sesame oil and serve warm.
I love cabbage. Perhaps it’s because it takes me back to my parent’s kitchen and the smell of stuffed cabbage permeating the air. Or the sauteed cabbage and caramelized onions that were mixed with broad noodles, slightly sweet and oh, so good. So imagine my delight in finding Beth Feigenbaum’s Cabbage Soup featured in this week’s New York Times food story on the Temporary Vegetarian (a new feature):
Zoe Feigenbaum, executive chef at The National on the Lower East Side, says cabbage’s ubiquity hurts its reputation. “Because it’s so plentiful and accessible and cheap, people seek things that are more rare and glamorous, like artichokes, morels and kabocha squash,” she said.
At the restaurant, she pays homage to her late grandmother, Beth Feigenbaum, who served her stuffed cabbage with a sweet-and-sour sauce made of tomatoes, brown sugar, lemon juice, raisins, tomatoes and ketchup. Ms. Feigenbaum transforms her grandmother’s sauce into a cabbage soup with a deeply traditional Jewish flavor.”
Try it in all it’s steamy goodness. http://www.nytimes.com/2011/01/12/dining/12vegerex3.html