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 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).
There I was in Whole Foods when I spied this mound of beautiful white Acorn Squash. Enthusiastically, I bought two. The first one I just baked with a little maple syrup and served as a side dish. But last night I wanted to make the second one the star of dinner, and rather than do a bread crumb/celery/nut stuffing, I decided to play with a Quinoa stuffing. The result was delicious!
Quinoa isn’t the first grain that comes to mind when I am preparing dinner. But every time I do remember to make it, I enjoy it’s crunchy, nutty flavor. It’s particularly excellent in a vegetarian meal since it is a relatively complete protein source. I’m always looking for interesting ways to use it.
1 acorn squash, cut in half lengthwise, seeds removed
2/3 cup of water
1/2 tsp salt (I use sea salt, kosher salt is good too)
1/3 cup quinoa
1/3 cup whatever nuts you have on hand (I used pecans), chopped
1/2 onion, chopped
1 clove garlic, minced
4 TBS dried fruits (I prefer dried cherries or cranberries, but you can also use apricots, raisins, even a mix of dried fruits), chopped if the pieces are large
1/2 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp chili powder
1 TBS maple syrup
- Preheat oven to 350F.
- Rub squash with olive oil on both cut side and skin. Place skin side down in a glass baking dish. Bake for approximately an hour.
- Combine water, salt and quinoa in a medium saucepan. Reduce temperature and simmer for about 15 minutes. Remove from the heat, cover and set aside.
- Toast nuts in a saute pan for a few minutes (don’t let them burn). Remove and set aside.
- Add about 1 TBS of olive oil in the same pan. Saute onion and garlic until soft and translucent.
- Add dried fruits, nuts, cinnamon, chili powder, salt and cumin. Stir.
- Add the cooked quinoa. Stir and taste to adjust seasonings.
- Remove acorn squash from the oven and fill with the quinoa mixture. Drizzle with maple syrup.
- Return to the oven for about 10 minutes.
I served this with a baby greens salad with chopped pears, pignoli nuts and goat cheese, and a raspberry vinaigrette.