ROASTED CHICKPEA FLOUR

When was the last time you took a whiff of flour and said WOW this smells great? You will if you roast your own chickpeas (aka garbanzo beans) and grind it into flour. Roasting the beans gives a rich nutty flavor to the flour and it's gluten free.

Start with some dry garbanzo beans.

Roast them  in the oven at 400~ for 15-20 minutes or until the beans start to give off a toasted aroma and are lightly browned. When cool, transfer to a food processor, spice grinder, or powerful blender (I used the dry blender of the Vitamix) and blend for 2-3 minutes until a powdery flour forms.

Run through a sieve to remove any large particles.

 

 

Store in a sealed container until ready to use.

You can find this flour already ground in Asian and Middle Eastern markets and some health food stores however it is usually raw and not toasted. Toasting the beans makes a huge difference in flavor.

I used this flour to make a savory batter.

And turned it into waffle boats.

INDIAN STYLE BURRITOS WITH GREEN CHUTNEY

It's Food Matters Project Monday! The recipe we used as inspiration this week was Beans n Greens Burritos. It was chosen by Jacqui at Good Things Grow. Mark Bittman wrote a recipe for a burrito using black beans and kale. He also listed other ideas for filling the tortilla but nothing inspired me. I was thinking about skipping this week until I walked by an Indian restaurant and started thinking about how much I love garlic naan. That thought took me to Kati Rolls. Kati rolls are made with marinated chicken or vegetables cooked on a skillet and then served with green chutney and wrapped in parathas. 

  Parathas are an Indian flat bread and the ingredients are almost like making a flour tortilla.....

flour-salt-oil-water.

BINGO! 

 All I had to do was to decide on a filling.

 I purchased some whole wheat tortillas and made a version of Aloo Chole, Chickpea (garbanzo) Potato Cabbage Curry for the filling. For my "salsa" I made a batch of Green Chutney consisting of fresh mint, cilantro, onion, lemon juice and hot chilies. For all you cilantro haters out there I want you to know that this is great without it. I made it, served it, and while cleaning up I found all the cilantro in the salad spinner. I added it back in but we had already enjoyed our chutney without it.

The Indian spices combined with the potato, tomato, garbanzo beans and crunchy cabbage was a fantastic filling for the whole wheat tortillas. 

A drizzle of Green Chutney inside puts this burrito over the top. We were eating with a fork and knife so I drizzled the chutney on top of the burrito.

Aloo Chole: Chickpea Potato Cabbage Curry

1 lb waxy potatoes, scrubbed and chopped
1 tbsp canola oil
1 onion, diced
2 cloves garlic, minced
1 tbsp ginger, minced
1 chili pepper, seeded and minced (optional)
1 tsp mustard seed
1 tsp cumin seed
1 15 oz can diced tomatoes
1 15 oz can chickpeas
1 tsp chili powder
1/2 tsp garam masala
1/2 tsp turmeric
1 tsp salt
1 small head cabbage (or 1/2 large head), sliced into very thin strips

1. Put the potatoes in a medium saucepan. Cover with water. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until tender. Drain and set aside.
2. Heat oil in the bottom of the pot on Medium heat. Fry the onion for 5 minutes, until translucent. Add garlic, ginger, chili pepper, mustard seed, and cumin seed. Fry 1-2 more minutes.
3. Add tomato, chili powder, garam masala, turmeric, and salt. Cook for 3 minutes, until tomato juices are sizzling and starting to evaporate. Add cabbage, fry for 5 minutes, until slightly reduced. Add chickpeas and potatoes. Simmer for 15 minutes. Smash some of the potatoes against on side of pot.

 Recipe from strawberrypepper

 GREEN CHUTNEY  (CHAAT)

2 cups chopped mint leaves

1 cup chopped cilantro

1 large onion, sliced

1-2 TBSP. lemon juice

1 TBSP. sugar

4-6 green chilies

salt to taste

Combine all the ingredients in a blender and blend to a smooth paste. Add a little water to loosen it up so it will blend.

Makes 1 cup.

Recipe by Tarla Dalal

To see what our other Food Matters Project members made click here.

To read the original recipe go over to Good Things Grow.

LEMON BASIL PESTO

There was something different about the basil at the Farmer's Market this week. It drew a crowd. Everyone was grabbing a bunch and smelling it. It was lemon basil. You could actually smell the lemon scent from a few feet away. I've used lemon basil before but it always had a subtle lemon smell and flavor. This was vibrant. I bought a couple of bunches and knew I had to make pesto. This was so delicious I was eating it by the spoonful.

LEMON BASIL PESTO

2 cups packed fresh basil leaves (I used lemon basil)

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil

Kosher salt and ground pepper to taste

1/2 cup freshly grated Pecorino cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the olive oil and process until fully incorporated and to the consistency you like. Season with salt and pepper.

Transfer the pesto to a bowl and stir in the cheese.

I spread the pesto on a piece of Scottish salmon and baked in the oven at 375~ for 20 minutes.

 

HALIBUT GRILLED IN BANANA LEAVES WITH ORANGE-PINEAPPLE SALSA

It's Food Matters Project Monday. Week 16 as we cook our way through Mark Bittmans Book. This week our host is Sara of food & frederick. Sara chose Mexican-Style Fruit Salad with Grilled or Broiled Fish. This was right up my alley, as I love seafood and we have a early morning Saturday fisherman's market down at the harbor. The boats pull in with their catch and you buy it right off the boat.

I woke up at the crack of yawn to check out the fresh fish.

Somebody else had the same idea.

There were only two boats in and the catch of the day?

Urchins

and crabs.

She was handing out uni samples at 7:00AM ???????????

Not going to work for my Food Matters Project meal.

Not far from the harbor is a very ethnic Market. I haven't ventured in there in years. Wow! It was fun. All the Mexican specialties you could want. Check out the happy meat case.

I spotted some fresh banana leaves and I instantly knew what I was going to do. Grill some halibut in the leaves with a salsa made from oranges and pineapples.

I bought a package of leaves but I ended up with a boat load of leaves. This is only part of them. At least they freeze well. By now the Harbor Fish Market had opened and I loved the look of the Alaskan Halibut. I bought a pound and cut it in half.

The halibut was seasoned with salt and pepper, a little olive oil and a drizzle of juice from the orange-pineapple salsa. Then you wrap it up like a burrito. You can skewer the ends, tie it up in a little bundle, or put them in a basket like I did.

They were grilled for about 5 minutes per side. The banana leaves seal in the moisture and add a delicious mellow, smoky sweet flavor to the fish. You can wrap other types of fish in the leaves and even grill vegetables this way.

Right off the grill, then served with an Orange-Pineapple Salsa.

ORANGE-PINEAPPLE SALSA

2 limes,  juiced

2 TBSP. freshly squeezed orange juice

1/2 tsp chile de arbol powder (or chile powder if you like it mild)

2 tsp. honey

2 TBSP. extra-virgin olive oil

1/2 ripe pineapple, peeled, cored, and cut into small dice

2 oranges, peeled and cut into small dice

3 green onions, thinly sliced

3 TBSP. chopped fresh mint leaves

Salt and freshly ground pepper

Whisk together the lime juice, orange, chile powder, honey, and oil in a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Let sit at room temperature for at least 30 minutes before serving.

Salsa adapted from a Bobby Flay recipe.

HALIBUT GRILLED IN BANANA LEAVES

Banana leaves cut into squares, washed and soaked in water for at least 30 minutes.

4- 8oz. halibut fillets, skinned

Salt and pepper

olive oil

juice from the salsa

Cut each banana leaf into a 14 x 14 inch square. Place halibut fillet in center of leaf, drizzle olive oil on top and sprinkle with salt and pepper. Pour 1 tsp. of the salsa juice on top and wrap the leaves around the halibut like a burrito. Tie together or skewer the ends closed and grill for about 5 minutes per side. You can also use a grill rack to grill the halibut like the picture above.

Remove from banana leaves and serve topped with the salsa.

For the original recipe as Mark Bittman wrote it please check it out on Sara's blog food & frederick. Then go here for all our groups amazing takes on his recipe.

CILANTRO LIME BASMATI BROWN RICE

This is my go to recipe for Mexican style rice. It pairs well with Mexican dishes and also Indian dishes. I really like the nuttiness of the basmati brown rice. It's flavorful and healthy. 

Cilantro Lime Basmati Brown Rice

·         1-1/2 cups (1 pound) uncooked basmati brown rice

·         4 cups (1 quart) vegetable broth (low sodium preferred)

·         2 garlic cloves, minced

·         1/4 cup fresh lime juice

·         1-1/2 tablespoons olive oil

·         1/2 to 1 teaspoon kosher salt (or more, to taste, if using low-sodium broth)

·         1-1/2 teaspoons dried oregano (Mexican preferred)

·         1-1/2 teaspoons ground cumin

·         1/2 teaspoon ground white pepper

·         1-1/4 cups fresh cilantro, chopped

·         ½ - 1 jalapeno, finely chopped

Add rice and vegetable broth to 3 quart pan; bring to boil over high heat, give it a quick stir, cover and lower heat to lowest simmer setting. Continue to simmer on low for 45 minutes. Remove from heat and let stand covered for 5 minutes, or until any remaining liquid in bottom of pan is absorbed. Fluff with fork.

While rice cooks, whisk together the garlic, lime juice, olive oil, salt, oregano, cumin, and pepper. Pour over cooked rice, add the cilantro, and lightly toss with fork until combined. Taste and add salt, if desired.

Freezes and reheats well. Rice and broth may be cooked in a rice cooker instead of on stove top. Recipe may be doubled or cut in half.

Recipe slightly adapted from The Yummy Life.

BETTER THAN AN EGG MCMUFFIN

I have a warm spot in my heart for Egg McMuffins. Or maybe I should say for the inventor of the Egg McMuffin. Herb Peterson invented them here in my home town of Santa Barbara. He was a kind and cheerful man. Always approachable and always humble.

This plaque is on the wall of one of his McDonalds.

I don't eat fast food very often but while I was perusing the net I found a blog that I loved. The Yummy Life has fun, creative, and healthy recipes. Monica posted this recipe but made it healthy by using whole grain English muffins and low calorie cheese. She also mentioned that these can be mass produced making it perfect when feeding a crowd or frozen and quickly cooked for a breakfast on the go.

You spray a large muffin tin with cooking spray and drop an egg in each one.

The eggs are cooked in the oven for about 20 minutes until they are set. I put a grind of pepper on top.

I toasted some whole grain muffins but you don't need to toast them.

 The muffins are topped with cheese and Canadian bacon. I had some Hollandaise left over in the fridge so I spread it on one side of the muffin. Holy Moly...that added some big flavor and put them over the top.

Then you top it with an egg. You can heat these in the oven or the microwave. I put mine in the oven for about 15 minutes and they were perfect.  I have some in the freezer for later and I'll give the microwave method a try later.

These were so good.

BETTER THAN EGG MCMUFFINS

6 large eggs

6 100% whole grain English muffins

6 slices Canadian bacon

6 slices cheese (I used Provolone)

Butter to spread or hollandaise sauce

Freshly ground black pepper

Spray a jumbo muffin tin with cooking spray and drop one egg in each hole. Sprinkle with ground black pepper and bake the eggs in a 350~ oven for about 25 minutes or until set and cooked.

Split open the English muffins and toast if desired. Spread one half muffin with butter or hollandaise. Lay a slice of cheese on top and fold the ends over to make it round. Top with a slice of Canadian bacon and a baked egg. Top with the other half of the English muffin.

Bake at 350~ for 20 minutes.

To freeze, wrap each muffin in foil and place in a freezer bag. Bake at 350~  for 30-40 minutes.

If microwaving wrap each muffin in parchment or wax paper and put in a freezer bag. Microwave if thawed for 40-60 seconds. If frozen, microwave for 3 minutes, turning after each minute.

Recipe adapted from The Yummy Life.

For a really healthy version of this Egg McMuffin and the calorie count go over here and check out the recipe and great details on how to make them and other options.

 

FRUIT BRUSCHETTA WITH SPUN HONEY

 This weeks Food Matters Project recipe is Bruschetta Rethought. Chef Laura was our host. You can check out the recipe on her blog here. Mark Bittman suggested getting creative with your toppings.

I decided to go to the Farmer's Market for inspiration. I was thinking of a savory topping until I spotted this.

 I had a sample of this special local honey and I knew I had to use this on my bruschetta. With all the fruit surrounding me, I gathered a variety to make a fruit salad.

I chopped the fruit and added some chopped mint.

I decided on a beautiful loaf of Pecan Raisin Bread for my base.

I toasted the bread, spread it with the spun honey and topped it with chopped mixed fruit.

These were amazing.

The spun honey is delicious. It comes in different flavors. Mine had organic vanilla bean in it but they also had a cinnamon and even a chocolate honey.

For some fantastic Bruschetta ideas stop over here and see what everyone else made.

Thanks Laura for a great pick.