Roasted Butternut Squash Humus with Olive Oil Flatbread
For the Hummus:
1 cup cubed roasted butternut squash
2 14 oz. cans chickpeas, drained & rinsed
2 garlic cloves
1/2 cup extra virgin olive oil
2 T tahini
Juice 1 lemon
1 1/2 t salt
Pinch red pepper flakes
Preparation:
1. Toss 1" cubed butternut chunks w. olive oil, salt & pepper.
2. Roast for 30 minutes @ 425.
3. When squash is ready (or if you have leftovers) wizz everything together - reserve some cubes of squash to top the humus (as people like to know what flavor they're about to dig into!).
For the Olive Oil Flatbread:
*Adapted from Ottolenghi
Makes about 2 dozen
1 cup whole wheat flour
1 t baking powder
3/4 cup water
2 T extra virgin olive oil, plus extra for brushing
1/2 t salt
1 t paprika
1/4 t cayenne pepper
1/4 t black pepper
coarse sea salt for sprinkling
Preparation:
1. In a large bowl, mix together all the ingredients except the sea salt to form a soft dough. You can do this by hand or in a mixed fitted with a dough hook. Work it until you get a firm consistency, then cover with plastic and leave to rest in the fridge for 1 hour.
*I had to add a bit more water to make the dough form...
2. Heat up the oven to 425. Turn the dough on to a clean work surface. Hove a bowl of flour for dusting read at the side. Grab off walnut-sized pieces from the dough. Roll out each piece as thinly as possible with a rolling pin, dusting with plenty of flour. They should end up looking like long, oval tongues, almost paper thin.
3. Place the crackers on a tray lined with baking parchment. Brush them with plenty of olive oil and sprinkle with sea salt. Bake for about 6-10 minutes, until crisp and golden.
Saturday
Bhindi Masala - Okra Curry
Ingredients:
1 small yellow onion
1 tablespoon fresh ginger root
2 cloves garlic
2 cups okra
1 teaspoon cumin seeds or ground cumin
1 teaspoon garam masala
1 teaspoon turmeric
Pinch of cinnamon
1 dried chili pepper
2 whole cloves
4 cardamom pods
1 can light coconut milk
1 can diced tomatoes or 2 large fresh tomatoes, chopped
Preparation:
1. Slice the onion into thin half moons and saute in olive oil until the onion begins to brown.
2. Mince the ginger and garlic and slice the okra into disks. Add the ginger and garlic to the onions and saute for another minute or two. Add the okra.
3. Add the cumin, garam masala, turmeric, cinnamon, cloves, and cardamom. Cook for a minute to toast the spices.
4. Add the coconut milk and diced tomatoes. Simmer, uncovered, over low heat for about 20 minutes, or until the tomato and coconut has created a thick, dark curry.
I served this over some farmers' market arugula but you could serve it with brown basmati rice, coconut rice, or even quinoa.
Ingredients:
1 small yellow onion
1 tablespoon fresh ginger root
2 cloves garlic
2 cups okra
1 teaspoon cumin seeds or ground cumin
1 teaspoon garam masala
1 teaspoon turmeric
Pinch of cinnamon
1 dried chili pepper
2 whole cloves
4 cardamom pods
1 can light coconut milk
1 can diced tomatoes or 2 large fresh tomatoes, chopped
Preparation:
1. Slice the onion into thin half moons and saute in olive oil until the onion begins to brown.
2. Mince the ginger and garlic and slice the okra into disks. Add the ginger and garlic to the onions and saute for another minute or two. Add the okra.
3. Add the cumin, garam masala, turmeric, cinnamon, cloves, and cardamom. Cook for a minute to toast the spices.
4. Add the coconut milk and diced tomatoes. Simmer, uncovered, over low heat for about 20 minutes, or until the tomato and coconut has created a thick, dark curry.
I served this over some farmers' market arugula but you could serve it with brown basmati rice, coconut rice, or even quinoa.
Chickpea Croquettes with Greek Salad Topping
Serves 4, Vegan, Gluten-Free
From Vegetarian Times, October 2009
For the Topping:
1 cucumber, quartered and sliced (1 cup)
1 cup cherry tomatoes, quartered
2 green onions, chopped
2 Tbs. lemon juice
1 Tbs. olive oil
1/2 cup crumbled feta cheese (optional)
For the Croquettes:
1 cup chickpea flour
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
1 15 oz. can chickpeas
4 green onions, chopped (1/2 cup)
1/2 cup diced red bell pepper
1/4 cup chopped fresh parsley
Juice of 1 lemon
1 Tbs. olive oil
2 garlic cloves, minced
Preparation:
1. To make topping: Toss together cucumber, tomatoes, green onions, lemon juice, and oil in bowl. Gently stir in feta crumbles. Season with salt & pepper, set aside.
2. To make Croquettes: Whisk together chickpea flour, cumin, chili powder, and salt in a bowl. Whisk in 3/4 cup hot water (add more water if needed, I added about 1 cup). Stir in remaining ingredients and, with the back of a fork, squish the chickpea slightly. Season with salt & pepper.
3. Heat skillet over medium heat - coat the bottom with a light oil (I used sunflower oil because that's what I had). Scoop 1/4 cup dollops of chickpea mixture into skillet, and reduce heat to medium-low. Cook 3-4 minutes, or until golden. Flip with spatula and cook 3-4 minutes more. Repeat with remaining chickpea mixture (the cooked croquettes can sit on a baking sheet in a 200 F oven). Serve each Croquette topped with 1/4 cup Topping.
Serves 4, Vegan, Gluten-Free
From Vegetarian Times, October 2009
For the Topping:
1 cucumber, quartered and sliced (1 cup)
1 cup cherry tomatoes, quartered
2 green onions, chopped
2 Tbs. lemon juice
1 Tbs. olive oil
1/2 cup crumbled feta cheese (optional)
For the Croquettes:
1 cup chickpea flour
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
1 15 oz. can chickpeas
4 green onions, chopped (1/2 cup)
1/2 cup diced red bell pepper
1/4 cup chopped fresh parsley
Juice of 1 lemon
1 Tbs. olive oil
2 garlic cloves, minced
Preparation:
1. To make topping: Toss together cucumber, tomatoes, green onions, lemon juice, and oil in bowl. Gently stir in feta crumbles. Season with salt & pepper, set aside.
2. To make Croquettes: Whisk together chickpea flour, cumin, chili powder, and salt in a bowl. Whisk in 3/4 cup hot water (add more water if needed, I added about 1 cup). Stir in remaining ingredients and, with the back of a fork, squish the chickpea slightly. Season with salt & pepper.
3. Heat skillet over medium heat - coat the bottom with a light oil (I used sunflower oil because that's what I had). Scoop 1/4 cup dollops of chickpea mixture into skillet, and reduce heat to medium-low. Cook 3-4 minutes, or until golden. Flip with spatula and cook 3-4 minutes more. Repeat with remaining chickpea mixture (the cooked croquettes can sit on a baking sheet in a 200 F oven). Serve each Croquette topped with 1/4 cup Topping.
Fall Pizza: Caramelized Onions, Herbed Ricotta & Arugula
Makes 2 "individual" pizzas (if you're hungry like us...)
A few months ago, Nick went to Home Depot and picked up a half dozen natural ceramic tiles to line our oven rack - then you can simply slide your pizzas right onto the tiles which mimics a pizza oven! It works great! Remember to pre-heat the oven with the tiles inside.
Ingredients:
2 whole wheat pizza crusts from Olga's Cup and Saucer
4 onions, thinly sliced
1 cup Naragansett Creamery ricotta
2 T finely chopped fresh herbs, any assortment you like I used rosemary, thyme, and marjoram.
Zest 1/2 lemon
4 cups fresh arugula, washed well & dried
Olive oil
1 T unsalted butter
2 T balsamic vinegar
Salt & pepper
Preparation:
1. Pre-heat oven as hot as it will get (500).
2. Mix ricotta, chopped herbs, and lemon zest. Set aside.
3. Heat 1 T butter and 2 T olive oil in a large skillet over medium heat. When hot, add in onions. Stir around to coat onions then let sit until browned on one side, then toss around. Again let sit until browned, toss. Do this until the onions are caramelized, a deep brown, about 10-15 minutes. Sprinkle with salt.
4. When onions are ready, top pizza crust with a layer of caramelized onions. Dollop herbed ricotta on, then slide pies into the hot oven. Cook for about 10 minutes (watch the crust, if it looks like it's done, take it out sooner).
5. Dress arugula with 2 T balsamic vinegar & 1 T olive oil, sprinkle with salt and toss.
6. When pizza is crispy, slice into rectangular strips - top with dressed arugula & DIG IN!
Makes 2 "individual" pizzas (if you're hungry like us...)
A few months ago, Nick went to Home Depot and picked up a half dozen natural ceramic tiles to line our oven rack - then you can simply slide your pizzas right onto the tiles which mimics a pizza oven! It works great! Remember to pre-heat the oven with the tiles inside.
Ingredients:
2 whole wheat pizza crusts from Olga's Cup and Saucer
4 onions, thinly sliced
1 cup Naragansett Creamery ricotta
2 T finely chopped fresh herbs, any assortment you like I used rosemary, thyme, and marjoram.
Zest 1/2 lemon
4 cups fresh arugula, washed well & dried
Olive oil
1 T unsalted butter
2 T balsamic vinegar
Salt & pepper
Preparation:
1. Pre-heat oven as hot as it will get (500).
2. Mix ricotta, chopped herbs, and lemon zest. Set aside.
3. Heat 1 T butter and 2 T olive oil in a large skillet over medium heat. When hot, add in onions. Stir around to coat onions then let sit until browned on one side, then toss around. Again let sit until browned, toss. Do this until the onions are caramelized, a deep brown, about 10-15 minutes. Sprinkle with salt.
4. When onions are ready, top pizza crust with a layer of caramelized onions. Dollop herbed ricotta on, then slide pies into the hot oven. Cook for about 10 minutes (watch the crust, if it looks like it's done, take it out sooner).
5. Dress arugula with 2 T balsamic vinegar & 1 T olive oil, sprinkle with salt and toss.
6. When pizza is crispy, slice into rectangular strips - top with dressed arugula & DIG IN!
Eggplant & Chickpea Curry
Ingredients:
Olive Oil
1 large yellow onion, diced
1 inch fresh ginger root, grated or minced
2 cloves garlic, minced
2 carrots, diced
1 teaspoon whole coriander seeds (you could use 1/2 t ground coriander if you don't have whole seeds)
1 teaspoon cumin
1 teaspoon Garam Masala
1 teaspoon Hot Madras Curry Powder
Red pepper flakes, cayenne, or jalapeño, to taste
1 large eggplant, diced
2 cans chickpeas, drained and rinsed
1 can (14 oz.) diced tomatoes
3 cloves garlic, minced
1/2 cup frozen peas
1 teaspoon salt
Handful fresh cilantro, chopped
Preparation:
1. In a large, heavy-bottom skillet saute the onions, ginger, garlic, and carrots in olive oil until the onions are translucent and the carrots are soft.
2. Add the spices (coriander seeds through red pepper flakes) and saute for a few more minutes so the spices can toast and release their flavor.
3. Add the eggplant, chickpeas, tomatoes, and garlic.
4. Cover and simmer on medium-low for about 20-30 minutes or until the eggplant is barely recognizable and everything has become one thick, dark curry.
5. Add the peas and cilantro, season with salt, and continue to cook for a few minutes - just until the peas are hot.
Ingredients:
Olive Oil
1 large yellow onion, diced
1 inch fresh ginger root, grated or minced
2 cloves garlic, minced
2 carrots, diced
1 teaspoon whole coriander seeds (you could use 1/2 t ground coriander if you don't have whole seeds)
1 teaspoon cumin
1 teaspoon Garam Masala
1 teaspoon Hot Madras Curry Powder
Red pepper flakes, cayenne, or jalapeño, to taste
1 large eggplant, diced
2 cans chickpeas, drained and rinsed
1 can (14 oz.) diced tomatoes
3 cloves garlic, minced
1/2 cup frozen peas
1 teaspoon salt
Handful fresh cilantro, chopped
Preparation:
1. In a large, heavy-bottom skillet saute the onions, ginger, garlic, and carrots in olive oil until the onions are translucent and the carrots are soft.
2. Add the spices (coriander seeds through red pepper flakes) and saute for a few more minutes so the spices can toast and release their flavor.
3. Add the eggplant, chickpeas, tomatoes, and garlic.
4. Cover and simmer on medium-low for about 20-30 minutes or until the eggplant is barely recognizable and everything has become one thick, dark curry.
5. Add the peas and cilantro, season with salt, and continue to cook for a few minutes - just until the peas are hot.
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