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moroccan chickpea salad

July 31, 2014

2 x 400g (14 oz) cans of chickpeas (garbanzos) drained, rinsed & strained
1 red onion, diced
2 cloves garlic, minced
½ cup dried cranberries, apricots, or currants
1 wholepiece of a preserved lemon, rind only, finely chopped
Juice of 1 fresh lemon
½ cup olive oil
2 tbs soy sauce
1 tbs ground cumin
1 tbs paprika
1 tbs ground cinnamon
a handful of baby spinach leaves (optional)
¼ cup finely chopped parsley (or any fresh herb you like)
½ cup Greek yoghurt
⅓ cup pistachios, roughly chopped
Pomegranate molasses

Place the chickpeas in a bowl add the onions, garlic, currants, preserved lemon, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour.
Line a serving bowl with the baby spinach leaves Throw a handful of spinach in a bowl, and top with the chickpeas and parsley. Top with the yoghurt and pistachios, and drizzle with the pomegranate molasses.

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recipe adapted by friedsig and originally penned by le delicieux

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Sounds like a very pretty presentation – something I put zero effort into for my own quick lunches. I simplified this recipe to make this very elegant (but elaborate) salad completely accessible to anyone seeking a very healthy, flavorful, fast, affordable, and easy lunch to take along, or ultra-fast weeknight dinner.

I used fresh dill and basil instead of parsley, because it’s what I had in the house. I love currants, so I used those. I also added a part of a roasted jalapeno from the farmers market because I have so many, and a big pinch of smoked paprika. Recommended! Of course, hot pepper pickles are incredible in any salad.

This is one of my two favorite cold chickpea salad recipes this summer. The other is this 5 minute warm chickpea and feta salad.

Try this one!

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beet salad with dilled yogurt

July 23, 2014

400g beets / beetroot, fresh, cooked to your liking and cut into matchsticks (roasting and boiling are both great) or grated raw and uncooked
2-3 Tablespoon fresh chopped dill, to taste
3 Tablespoons Greek yoghurt
1 tspn za’atar (opt.)
salt and pepper, to taste

one OR the other of:
1 garlic clove, crushed
1 tbspn pomegranate molasses

Mix together the yoghurt, molasses, garlic, za’atar and seasoning – check that the taste is okay for you and add more molasses or seasoning as needed. Stir in the beetroot and half the dill. Fold together gently or mix well – depending on how pink you want your yoghurt to turn, or whether you want a more marbled pink/white look! Scatter over the extra dill and serve.

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adapted from lime and barley

 

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I highly recommend this salad, though I changed the recipe to recommend garlic OR pomegranate molasses and not both. It’s amazing how a good fresh beet has so much flavor on its own and barely needs any seasoning to taste so complex and interesting! This is my new favorite three-ingredient meal.

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doubles

July 22, 2014

this is the quintessential trinidadian street food.

savory, sweet, hot, filling, and wonderful.

doubles consist of two (hence the name) flat pieces of fry-bread called BARA filled with a chickpea mixture.

it is also agreed throughout the recipes i checked out that the chickpeas and bara themselves are not the sweet, spicy, and sour flavor doubles are known for. this flavor comes from the condiments. see below for toppings!

it is the kind of street food that people in trinidad don’t really cook at home (source) but if you have a craving like i do, you can try to make it at home.
the doubles i got at trini-gul in a west indian neighborhood in brooklyn were one of the best foods i’ve ever had in my entire life.

i hope to make them at home and have them taste even half as good.

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bara

2 cups flour
1/2 tsp salt
1 teaspoon turmeric
1/2 tsp cumin
1/2 tsp ground pepper
1 T baking powder
1 teaspoon yeast
1/3 cup warm water
1/4 tsp sugar
Oil for frying

place warm water, sugar, and yeast in a bowl until foamy.

knead ingredients together until dough is smooth.

pour a bit of oil over the top, cover the bowl with a kitchen towel, and rest until dough doubles.

oil or wet your hands – dough is sticky. make two-inch balls. flatten to the size of your hand.

fry, at about forty seconds per side or until puffy and done.

adapted from trini gourmet, simply trini cooking, and chennette

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chickpeas

heat 1 T oil in a heavy bottomed pot or pan. add a chopped onion. when soft, add 1 t curry powder, 1 t turmeric, three cloves of garlic minced, 2 t ground cumin, 2 t salt, 1 t pepper, 5 leaves chadon beni (bandhania/culantro/long cilantro, or substitute cilantro,) and 1 t trinidadian pepper sauce. stir-fry until fragrant. add 2 c chickpeas and a cup of water. simmer until chickpeas are soft.

adapted from trini gourmet, simply trini cooking, amazing trinidad, and chennette.

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you MUST top with grated or preserved cucumbers or cucumber chutney, mango kuchela (trinidadian sweet&sour chutney,) and tamarind sauce to get that flavor!

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watercress and buttermilk soup

July 22, 2014

cook the white and light green parts of 2 sliced leeks in 2 T unsalted butter in a medium pot over medium heat, stirring until tender, 4-6 mins.

add one chopped russet potato, 2 cups chicken broth, and 4 cups water.

simmer until potato is tender, 8 – 10 mins. add 2 bunches watercress (thick stems removed) and 1 T fresh tarragon leaves.

cook until watercress is bright green, about 1 minute.

puree, stir in 1/2 c buttermilk, season with salt. serve warm or room temperature topped with tarragon.

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from a clipping in a magazine (not sure which magazine!)

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it’s more of a watercress vichyssoise, or cold potato and leek soup, than a buttermilk soup. it doesn’t taste like buttermilk – it has a lot of flavor for being so simple. my mom hates tarragon, so i substituted dill. i figured, you can’t go wrong with potatoes and dill. i also added garlic. it came out well. if you are craving a cold potato soup, this is a good one. not my favorite soup, but definitely a good, solid way to use an abundance of cress. i liked sipping it cold out of a mug on a hot morning.

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smoked salmon spring rolls

July 11, 2014

super quick, super healthy! i was told to “cook” something that didn’t involve the oven. great for hot days. a nice variation of sweet veg spring rolls for fish eaters.

- spring roll wrappers
– smoked salmon or other smoked fish
– fresh crunchy veg, like thinly sliced cucumbers, thinly sliced carrot, lightly steamed asparagus, or fresh lettuce
– creamy things, like avocado, goat cheese, or cream cheese
– mung bean noodles or thin rice noodles
– fresh herbs, like fresh dill, tarragon, basil, mint, cilantro, or any combination

roll all thinly sliced ingredients into soaked and prepared spring roll wrappers.

serve with a dipping sauce like gyoza dipping sauce, or make a simple dipping sauce with any combination of mirin, soy sauce or hoisin, ginger, sesame oil, chili sauce, rice wine vinegar, and fish sauce.

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melitzanosalata (greek eggplant dip)

July 10, 2014

this vegetarian, gluten-free, paleo, and super-healthy dip from lemon and olives sounds very much like a tahini-free baba ghanouj. it doesn’t get much more healthy than this.

2 medium sized eggplants
⅛ cup chopped parsley (optional)
1 garlic clove, grated
2 tablespoons lemon juice
½ cup olive oil (or desired amount)
Salt and pepper to taste

Pierce eggplants with fork a few times and place in broiler until soft (and turns black) OR on BBQ for 10-15min turning every few minutes.
Remove and let cool.
Remove outer skin (black part) by hand.
Cut the eggplants into pieces.
Place in a large bowl and add parsley and garlic
Slowly add olive oil and lemon and crush with fork.
Mix in salt and pepper.
Serve with bread!

OR

simply roast eggplants til black, strip skin, and throw all ingredients into food processor or blender.

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from lemon and olives

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jamaican oxtail stew

July 10, 2014

this is the other recipe i’m excited about from lobel’s meat bible by stanley, evan, david, and mark lobel.

1/2 medium red onion, chopped
8 scallions, 6 chopped and two thinly sliced for garnish
8 large cloves garlic, sliced
3 scotch bonnet or habanero peppers, halved, stemmed, and seeded
one 1 1/2 in knob fresh ginger, peeled and sliced
5 medium celery ribs
2 T ground allspice
2 t black pepper
2 T fresh thyme leaves
1/4 c soy sauce
starch, like corn or potato (for dredging – optional)
salt
oil
5 lb oxtail, cut crosswise into 1 in thick pieces
4 oz thick country-style bacon
2 medium yellow onions, chopped
3 medium carrots, peeled and sliced
1 lb dried or 2 15-oz cans prepared butter beans, lima beans, fava beans, or pigeon peas
2 T unsalted butter

in a food processor, combine red onion, scallions, garlic, peppers, ginger, 1 rib celery, allspice, pepper, thyme, soy sauce, 1 T of salt, and 2 T oil. process 20 – 30 seconds.

dredge oxtail in corn starch. shake off excess. heat 1/4 c oil over medium-high and brown oxtail 12-15 minutes per batch. watch for burning.

pour paste over oxtail and leave to marinate overnight.

let oxtail come to room temp > 1 h. cook bacon in a little oil on low heat. raise heat to medium and add onion. cook 8 – 10 mins. add oxtail and all of the marinade, stir in 6 1/2 c water, and bring to a simmer over high heat, skimming fat but not spice paste. reduce heat to low, cover, and cook at the barest possible simmer until meat is tender, about 3 1/2 h.

turn off heat and rest stew for 5 m, uncovered. skim fat. add carrots and celery. simmer on medium-low for 1 h.

stir in beans and continue simmering 15 – 30 m or until slightly thickened.

turn off heat, add butter and salt.

serve with white rice, scallions to garnish, and lime wedges

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from lobel’s meat bible by stanley, evan, david, and mark lobel.

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