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Tag Archives: chickpeas

FALAFEL SALAD

05 Sunday Jun 2016

Posted by Ceri Wilkin in Recipes, Salad

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best, chickpeas, delicious, easy, family, garbanzo beans, healthy, kids, quick

My daughter fell in love with the falafel on this fresh and flavorful salad and has asked me to make it several times since first tasting the chickpea patties.

FALAFEL SALAD

falafel salad

FALAFEL

2 cans (15.5 ounces) chickpeas

1 onion, finely chopped

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

2 tablespoons cumin

2 teaspoons baking powder

1/3 cup flour

2 teaspoons salt

1/2 teaspoon black pepper

1 bunch parsley, chopped

1/2 bunch cilantro, chopped

1 teaspoon coriander

1/2 teaspoon cayenne pepper

2 tablespoons olive oil

2 tablespoons water

SALAD

romaine lettuce

1 red pepper, chopped

1 cup cucumbers, diced

1 cup black olives

6 radishes, thinly sliced

6 ounces crumbled feta cheese

Tzatziki dressing

Puree chickpeas, onion, garlic, red pepper flakes, cumin, baking powder, flour, salt, black pepper, parsley, cilantro, coriander, cayenne olive oil and water together in a food processor. Portion into balls.

Heat a saute pan, add oil. Sear falafel on both sides until golden brown. Place lettuce, red peppers, cucumber, black olives and radishes in a mixing bowl. Toss gently with dressing and portion onto plates. Top with feta cheese and falafel.

Enjoy!

Recipe adapted from Muscle and Fitness, July/August 2014

www.muscleandfitness.com/

 

ROASTED CARROT SALAD WITH SPICY CUMIN VINAIGRETTE

11 Wednesday May 2016

Posted by Ceri Wilkin in Recipes, Salad

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best, chickpeas, delicious, easy, feta cheese, healthy, mint, walnuts

This Roasted Carrot Salad is super delicious!! Although I made it to accompany the chicken my husband was cooking on the grill, this flavorful dish was the star of the evening.

ROASTED CARROT SALAD WITH SPICY CUMIN VINAIGRETTE

roasted carrot salad with spicy cumin vinaigrette

SPICY CUMIN VINAIGRETTE

1 tablespoon apple-cider vinegar

1/2 teaspoon finely chopped garlic

1/8 teaspoon salt

1/2 teaspoon cumin seeds, toasted and crushed

1/2 teaspoon Dijon mustard

1/4 teaspoon honey

1/8 teaspoon ground red pepper

2 tablespoons olive oil

1 (15-ounce) can chickpeas, rinsed and drained

ROASTED CARROT SALAD

1 pound carrots, peeled, halved lengthwise and cut into 1/3-inch slices

3 cloves garlic, smashed

1 tablespoon olive oil

1 teaspoon cumin seeds

1/2 teaspoon salt

1 cup walnut halves, toasted and chopped

1/4 cup crumbled feta cheese

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint leaves

FOR VINAIGRETTE

In a large bowl, combine vinegar, garlic, and salt. Let stand for 2 minutes. Whisk in crushed cumin seeds, Dijon mustard, honey and ground red pepper. Add olive oil in a slow steady stream, whisking constantly, until combined. Stir in chickpeas, set aside.

FOR SALAD

Heat oven to 400F. On a rimmed baking sheet, toss carrots, garlic, olive oil, cumin seeds and salt together. Spread in a single layer, and bake for 20 to 25 minutes or until vegetables are browned and tender. Transfer carrots to chickpea mixture, tossing to combine. Add walnuts, feta, cilantro and mint, tossing gently to coat. Season to taste with salt, serve warm or at room temperature.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, September/October 2015

www.celebratemag.com/

 

MINESTRONE SOUP

15 Sunday Nov 2015

Posted by Ceri Wilkin in Recipes, Soup

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chickpeas, comfort, cozy, easy, healthy, peas, quick, sweet potatoes, Vegetables, warm

This light flavorful soup is one my very favorites for Fall.

MINESTRONE SOUP

minestrone soup

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

1 sweet potato, peeled and diced

chicken stock

16-ounce can diced tomatoes

1 cup tomato sauce

1/4 cup red wine

2 bay leaves

2 teaspoons Italian herb seasoning

1 cup canned chickpeas

1 cup frozen peas, thawed

2 tablespoons fresh parsley, chopped

salt and freshly ground black pepper to taste

In a large pot, heat the oil over medium-low heat. Add the onion and sauce until translucent, about 5 minutes. Add the garlic and continue to saute until both are golden. Add the carrots, celery and sweet potato. Add just enough chicken stock to cover the ingredients. Stir in the tomatoes, tomato sauce, wine, bay leaves and Italian seasoning. Bring to a boil, then cover and lower the heat to simmer. Cook for 20 to 25 minutes, or until the vegetables are just tender.

Add the chickpeas, peas and parsley, season with salt and pepper. Simmer another 20 to 25 minutes.

Enjoy!

Recipe adapted from The Morning News, October 2006

 

ROASTED TOMATO HUMMUS WITH PECORINO AND THYME and PEA HUMMUS – FAYETTEVILLE PILATES AND BARRE

10 Thursday Sep 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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chickpeas, easy, garbanzo beans, healthy, hummus, pea, quick, simple, tahini, thyme, tomatoes

I love these two variations of classic hummus.

ROASTED TOMATO HUMMUS WITH PECORINO AND THYME

roasted tomato hummu with pecorino romano

Combine 2 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 (15-ounce) can rinsed and drained chickpeas, 1/2 teaspoon salt, 3 tablespoons water and 1 garlic clove in the bowl of a food processor, process until smooth.

Heat oven to 400F. Toss 1/2 cup cherry tomatoes with 2 teaspoons olive oil, season with salt and pepper, spread in an even layer on a rimmed baking sheet. Bake for 20 minutes, or until blistered, cool 10 minutes. Add tomatoes to food processor with chickpea mixture, process until smooth. Top hummus with sliced cherry tomatoes, grated pecorino romano cheese and 1 teaspoon of chopped fresh thyme.

Enjoy!

Recipe adapted from Cooking Light, April 2015

www.cookinglight.com/

PEA HUMMUS

pea hummus

1 cup frozen green peas

salt

1 cup chickpeas

1/4 cup fresh mint leaves

2 tablespoons tahini

2 tablespoons fresh lemon juice

1 clove garlic, minced

1/4 teaspoon ground cumin

ground black pepper

crushed red pepper flakes

Cook peas in a pot of boiling, salted water until tender, about 2 minutes. Transfer the peas to a food processor. Add the chickpeas, mint, tahini, lemon juice, garlic, and cumin and process until smooth. Season to taste with salt, black pepper and red pepper flakes.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2014

www.arkansasonline.com/news/features/food/

MEXICAN MARTINI and STUFFED JALAPENO PEPPERS and BEEF FAJITA BITES and CHIPOTLE BEAN DIP and CHICKEN TACO CORNBREAD SQUARES WITH CILANTRO DRIZZLE and CHEESY CORN DIP and MEXICAN SHRIMP COCKTAIL and DARK CHOCOLATE CHERRY LIME SHORTBREADS

04 Monday May 2015

Posted by Ceri Wilkin in Appetizers, Cocktails, Recipes

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celebration, cheddar, chickpeas, Cinco de Mayo, cointreau, cookies, fresh, Grand Marnier, guacamole, lemon, lime, limes, Mexican, orange, parmesan, pico de gallo, salsa verde, sausage, simple, tequila, tomatoes with green chiles

These were some of the appetizers I made for a friends office holiday party. A long time employee was leaving for a position in another town and her favorite food was Mexican, so I based my menu on a South of the Border theme, consciously keeping the food easy and elegant to eat, enabling people to easily mingle while enjoying the refreshments.

MEXICAN MARTINI

mexican martini

1/2 cup ice cubes

1.5 ounces tequila

1.5 ounces Cointreau

2 teaspoons Grand Marnier

3 ounces freshly squeezed lime juice

1.5 ounces freshly squeezed orange juice

1.5 ounces freshly squeezed lemon juice

pimento stuffed green olives for garnish

Place the ice in a cocktail shaker, and pour in the tequila, Cointreau, Grand Marnier, lime juice, orange juice and lemon juice. Shake until cold and pour into a martini glass.

Garnish with pimento stuffed green olives.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com › … › Tequila Drinks

STUFFED JALAPENO PEPPERS

stuffed jalapeno peppers

1 pound ground sausage

8 ounces cream cheese, softened

1/2 cup grated parmesan cheese

20 whole jalapeños

Heat oven to 350F. In a skillet, cook the sausage until done, and then drain excess oil. Mix cooked sausage, cream cheese and parmesan in a large bowl until combined. Slice each jalapeño lengthwise and remove seeds and ribs. Pack the sausage and cheese mixture into the jalapeños, then bake, uncovered, for 8 minutes.

Enjoy!

Recipe adapted from Catering To You

www.cateringtoyouinlittlerock.com

BEEF FAJITA BITES

beef fajita bites

juice of 2 limes

2 tablespoons finely chopped fresh cilantro

2 teaspoons ground cumin

1 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon lime zest

salt and pepper

1 tablespoon olive oil

2/3 pound thinly sliced round steak cut into 1-inch pieces

2 tablespoons diced onion

1/4 cup diced red bell pepper

30 mini phyllo shells, prepared according to package instructions

3 tablespoons guacamole for garnish

3 tablespoons sour cream

diced tomato for garnish

To make marinade: In a small bowl, combine lime juice, cilantro, cumin, chili powder, garlic powder, onion powder and lime zest. In a separate bowl, combine the steak with 1/4 cup of the marinade. Cover and refrigerate for 1 hour. Heat oil in a small skillet over medium-high heat, add beef and cook, stirring frequently, for 2 minutes. Add remaining marinade, onion and bell pepper and cook 2 to 3 minutes more.

Fill each phyllo shell with beef mixture, then top with a small dollop of guacamole, sour cream and diced tomato.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2011

www.arkansasonline.com/news/features/food/

CHIPOTLE BEAN DIP

chipotle bean dip

Blend 3/4 cup mayonnaise, 1/2 chipotle pepper in adobo sauce, 1/2 teaspoon of the adobo sauce, 1/4 cup peanut butter, and 1 can of chickpeas in a blender until smooth. Transfer to a serving bowl. Top with 1 chopped tomato and 1 tablespoon of chopped fresh cilantro.

Enjoy!

Recipe adapted from Food and Family, 2013

www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarc…

CHICKEN TACO CORNBREAD SQUARES WITH CILANTRO DRIZZLE

chicken taco cornbread squares

DRESSING

1/2 cup ranch dressing

1/2 cup salsa verde

1 cup cilantro leaves

FILLING

2 tablespoons olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped red bell pepper

1 tablespoon finely chopped jalapeño pepper

2 cups chopped, cooked chicken

3 tablespoons finely chopped cilantro leaves

1/2 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon black pepper

1 (14.5 ounce)can diced tomatoes with green chilies

CRUST

1 egg

1 (7-ounce) package cornbread mix

1/2 cup milk

TOPPINGS

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

3 cups shredded romaine lettuce

1 cup chopped tomatoes

Heat oven to 400F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor. Process until well blended. Cover and refrigerate. In a large skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeño pepper, cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons of cilantro, salt, cumin, pepper and tomatoes with green chilies, cook 5 minutes. In a large bowl, beat egg, add cornbread mix and milk, mix well. Pour cornbread mixture into a baking dish. Spoon chicken mixture over cornbread mixture, sprinkle with cheeses. Bake for 16 to 20 minutes or until golden brown. Cut into squares. Top with romaine and tomatoes, drizzle with dressing.

Enjoy!

Recipe adapted from Martha White

www.marthawhite.com/recipes

CHEESY CORN DIP

cheesy corn dip

In a baking dish, combine equal parts corn kernels and shredded cheddar, a spoonful of mayonnaise, some chopped green onions and sliced pickled jalapeños. Bake until bubbly, serve with chips.

Enjoy!

Recipe adapted from Rachael Ray, September 2014

www.rachaelraymag.com/

MEXICAN SHRIMP COCKTAIL

mexican shrimp cocktail

1/2 cup ketchup

1/4 cup freshly squeezed lime juice

1/4 cup Cholula hot sauce

1/4 cup olive oil

pinch of salt

freshly ground black pepper

1/2 cup Pico de Gallo (recipe to follow)

10 jumbo shrimp, steamed, shelled and deveined

2 cilantro sprigs

tortilla chips to serve

Combine the ketchup, lime juice, hot sauce and olive oil and stir. Add the salt, pepper, pico de gallo and the shrimp. Stir gently to combine.

Enjoy!

PICO DE GALLO

3 tablespoons freshly squeezed lime juice

1/2 cup chopped sweet onion

2 cups chopped tomatoes

2 tablespoons finely chopped jalapeño peppers

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh cilantro, chopped

dash of olive oil

Combine the lime mice and onions in a bowl and allow to marinate for 20 minutes, or up to an hour. Combine the tomatoes, onion mixture, chiles, salt, pepper, cilantro and olive oil in a mixing bowl, and mix well. Adjust the seasonings to taste.

Enjoy!

Recipe adapted from USA Weekend, June 2013

www.usaweekend.com/section/FOOD04/Recipe-Archive

DARK CHOCOLATE CHERRY LIME SHORTBREADS 

dark chocolate cherry lime shortbreads

3/4 cup flour

1/4 cup unsweetened cocoa powder

1 tablespoon unsweetened dark cocoa powder

1/2 teaspoon salt

1 stick unsalted butter, softened

1/4 cup sugar, plus more for sprinkling

1 1/2 teaspoons finely grated lime zest

1/2 cup dried cherries, chopped

In a bowl, sift the flour with both cocoa powders and salt. In a stand mixer fitted with the paddle, beat the butter with the 1/4 cup sugar at medium high speed until fluffy. Beat in the zest. Beat in the flour mixture at low speed until the dough comes together. Add the cherries, beat until incorporated.

Scrape the dough onto a work surface and pat it into a disk, roll it between 2 sheets of parchment paper to a 1/4 inch thickness and refrigerate on a baking sheet until firm, 1 hour.

Heat the oven to 350F and line a baking sheet with parchment paper. Peel off the top sheet of parchment from the dough. Using a 2-inch cookie cutter, stamp out cookies. Arrange the cookies 1-inch apart on the baking sheet. Reroll the scraps between parchment paper and stamp out more cookies, arrange on the baking sheet. Sprinkle with sugar.

Bake the cooked in the middle of the oven for 13 minutes, until just set. Let cool for 5 minutes. Transfer to a rack to cool completely.

Enjoy!

Recipe adapted from Food and Wine, May 2014

www.foodandwine.com/

MOROCCAN CHICKEN SALAD WITH APRICOTS AND ALMONDS

23 Thursday Apr 2015

Posted by Ceri Wilkin in Chicken, Recipes

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almonds, apricots, chickpeas, garam masala, garbanzo beans, healthy, lunch, Salad, smoked paprika

My daughter had been pleading to spend the day at the horse barn for months, to ride additional horses, for a longer time, to help out with the chores, and just to be out in the country with the large array of animals.

The perfect Saturday presented itself, and as part of the preparations for the day, I offered to pack her trainer a lunch, as she would be with my daughter and several other students for hours. I made this Moroccan Chicken Salad with Apricots and Almonds, however my daughter wanted to make her own lunch – a peanut butter, banana and marshmallow sandwich – both eatables offered wonderful bursts of flavor and an incredible combination of tastes.

MOROCCAN CHICKEN SALAD WITH APRICOTS AND ALMONDS

moroccan chicken salad with apricots and almonds

1 1/2 pounds boneless, skinless chicken breasts

salt and freshly ground black pepper

1/2 cup olive oil, divided use

1 teaspoon garam masala

1/2 teaspoon ground coriander

pinch of smoked paprika

1/4 cup lemon juice, divided use

1 tablespoon honey

1 (14-ounce) can of chickpeas, rinsed and drained

1 shallot, finely chopped

3/4 cup dried apricots, chopped

2 tablespoons fresh parsley, chopped

salad greens

4 ounces sprouts

1/2 cup almonds, toasted and chopped

Season chicken with salt and pepper. Heat 1 to 2 tablespoons of the oil in a 12-inch skillet over medium-high heat. Add chicken and brown well, 6 to 8 minutes, turn and cook 5 to 7 minutes more, or until chicken is cooked through. Transfer chicken to a cutting board and let cool slightly, then slice 1/2 inch thick on the bias. Cool to room temperature.

While chicken cools, combine 1 tablespoon of the olive oil, garam masala, coriander and paprika in a small saucepan. Cook until fragrant, 2 to 3 minutes. Whisk in 3 tablespoons of lemon juice, honey, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Whisking constantly, drizzle in remaining oil.

In a large bowl, combine the cooled chicken, chickpeas, shallot, apricots, parsley and half of the dressing and toss to coat. Cover.

Whisk remaining tablespoon of lemon juice into the remaining dressing, toss with the lettuce, sprouts and almonds.

Arrange lettuce and chicken mixture on serving platter.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, April 2015

www.nwaonline.com/

 

ORANGE BEET SALAD

08 Monday Dec 2014

Posted by Ceri Wilkin in Recipes, Salad

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beets, chickpeas, cumin, feta, garbanzo beans, orange juice, orange zest, pickled, pistachios, salad greens, whole

Some foods and flavors come together so exquisitely and magnificently, and complement each other with such perfection and joy, the resulting creation is an absolute masterpiece, a true culinary accomplishment. I found this Orange Beet Salad to be one such dish.

ORANGE BEET SALAD

orange beet salad

1 (16 ounce) jar of whole pickled beets, drained and cut in half or quarters

1 (15 ounce) can of chickpeas, rinsed

1 tablespoon grated orange zest

1/4 cup orange juice

2 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon salt

freshly ground black pepper to taste

4 cups salad greens

1/3 cup feta cheese, cubed

1/4 cup chopped pistachios

Place beets and chickpeas in a medium bowl. In a small bowl, whisk together orange zest, juice, olive oil, cumin, salt and pepper. Pour over beet mixture and toss gently to coat. Arrange greens on four individual plates. Spoon beet mixture over greens, sprinkle with cheese and pistachios.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, September 2014

www.arkansasonline.com/news/features/food/

CLASSIC HUMMUS – FAYETTEVILLE PILATES AND BARRE – RECIPEDOODLE WEDNESDAY

04 Wednesday Jun 2014

Posted by Ceri Wilkin in Appetizers, Dips, Recipes

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chickpeas, garbanzo beans, hummus, Uncategorized

Hummus is the quick, go-to snack in our house – it takes no time at all to make a batch, and is wonderfully versatile. Delicious with pita chips, crackers or fresh vegetables as a snack, layered on bread as part of a tasty sandwich, or dolloped on a plate as a side dish.

CLASSIC HUMMUS

Combine 1 clove of chopped garlic, a 15 ounce can of drained and rinsed chickpeas, 1/4 teaspoon salt and 2 tablespoons each of lemon juice, tahini, olive oil and water in a food processor and pulse until smooth, scraping the sides of the bowl as necessary. Season to taste with salt, olive oil or paprika Enjoy! Recipe adapted from Oprah Magazine, July 2011 www.oprah.com/food.html‎

LAMB SHANKS WITH CHICK PEAS and ROASTED CARROTS WITH CARAWAY AND CORIANDER and SAUTEED KALE WITH TOASTED PINE NUTS

01 Saturday Mar 2014

Posted by Ceri Wilkin in main, Vegetables

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Tags

caraway, carrots, chickpeas, coriander, date night, kale, lamb, pine nuts, romantic, shanks, side dish

The night before my husband was leaving for four days, for a conference in L.A, we determined to have “date night” at home.
Once the kids were fed, and in bed, it was time for the adults to enjoy a peaceful, romantic dinner, where no manners had to be corrected and no one complained about the food. Heaven!!

LAMB SHANKS WITH CHICKPEAS

2 lamb shanks
1 onion, quartered
1/2 teaspoon ground turmeric
4 cups beef broth
1 can chick peas, drained
1 can cannellini beans, drained
4 cloves garlic, crushed in a garlic press
1 1/2 tablespoons tomato paste
1/2 cup undrained chopped canned tomatoes
2 potatoes, peeled and cut into large cubes
freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped

Rinse the lamb and pat dry with paper towels. Place the lamb and the onion in a large pot, add the turmeric and stock, and bring to a boil over high heat. Reduce the heat to low and simmer, covered, skimming as needed, until the lamb shanks are tender, 1 1/2 to 2 hours.
Add the chick peas, cannellini beans, garlic, tomato paste, tomatoes and potatoes to the lamb. Season with salt and pepper, cover, simmer for 35 minutes.
Spoon the broth and vegetables into a bowl, place a lamb shank on top, sprinkle with parsley, and serve with toasted pita bread if desired.
Enjoy!

Recipe adapted from Please to the Table, The Russian Cookbook, 1990

ROASTED CARROTS WITH CARAWAY AND CORIANDER

1 teaspoon ground caraway
1 teaspoon ground coriander
2 tablespoons honey
1/2 teaspoon whole caraway seeds
1/2 cup buttermilk
1/2 cup Greek yogurt
1/2 serrano chile, seeded and finely chopped
bunch of carrots, peeled, tops discarded
2 tablespoons unsalted butter, cubed
1/4 cup sunflower sprouts
1/4 cup salted roasted sunflower seeds
1/2 cup cilantro leaves
lime wedges for serving

Heat oven to 350F.
In a small skillet, toast the ground caraway and coriander over low heat, stirring until fragrant, about 2 minutes. Remove from the heat and stir in the honey.
In another small skillet, toast the whole caraway seeds over low heat, stirring, until fragrant, about 3 minutes. Transfer the touted seeds to a small bowl and stir in the buttermilk, yogurt, serrano chile and half of the honey mixture. Season with salt and refrigerate.
Spread the carrots on a large baking sheet and season with  salt. Toss with the remaining honey mixture and top with the butter. Roast for about 30 minutes, stirring occasionally, until the carrots are tender and slightly charred on the bottom.
Pour the buttermilk dressing onto a platter, arrange the carrots on the dressing and top with the sunflower sprouts, sunflower seeds and cilantro. Serve with lime wedges.
Enjoy!

Recipe adapted from Food and Wine, October 2013
www.foodandwine.com/recipes‎

SAUTEED KALE WITH TOASTED PINE NUTS

4 bunches kale
1/4 cup olive oil
1 red onion, chopped
2 garlic cloves, minced
1/3 cup pine nuts, toasted

Remove stems from kale, chop leaves (I used baby kale, so left out this step).
Heat oil in a large pot over medium-high heat. Add onion and garlic, sauté until onion is soft, about 6 minutes. Add half of kale, cook until kale wilts, tossing often, 2 to 3 minutes.
Add remaining kale and half of pine nuts, toss until kale is just tender, about 3 minutes longer. Season to taste with salt and pepper.
Transfer to a platter, sprinkle with remaining pine nuts and serve.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes‎

ORANGE HUMMUS

23 Tuesday Apr 2013

Posted by Ceri Wilkin in Uncategorized

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Tags

chickpeas, hummus, Mollie Katzen, orange, The Enchanted Broccoli Forest

I really like this hummus recipe because it is very flavorful but low calorie. Unusually, it doesn’t include olive oil – which, even though a healthy fat, tends to add a lot of calories. The creaminess comes from orange juice, cider vinegar and, in an interesting twist, a little soy sauce. The perfect amount of moisture to bring all of the delicious ingredients together.
My husband and I were going to a wine tasting dinner with a group of neighbors, and sometimes we like to have a light nibble before a night out. I made a batch of this wonderful Orange Hummus in 10 minutes, and it didn’t take us much longer to enjoy every last bite.

ORANGE HUMMUS

1 (15 ounce) can of chickpeas, rinsed and drained

heaped 1/4 teaspoon each
ground cumin
ground coriander
ground ginger
dry mustard
turmeric
paprika

1/2 cup plus 2 tablespoons orange juice
3 tablespoons tahini
1/4 teaspoon salt
2 tablespoons apple cider vinegar
2 garlic cloves, minced
1/2 teaspoon soy sauce
cayenne pepper to taste

Combine all the ingredients in a food processor and puree until smooth. Transfer to a bowl , cover tightly and chill.
Serve with toasted pita bread and raw vegetables.
Enjoy!

Recipe adapted from the Enchanted Broccoli Forest, Mollie Katzen, 1995

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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