Tuna Puri wins 2nd place at the Tournament de Tuna!

I travelled the world in my mind with ideas for a winning combination of flavors that would wow the judges during Saturday’s Tournament de Tuna.  I bounced from Portugal to Spain, Northern Africa to Greece, and I finally settled way out east in India! 

Featuring canned Portuguese tuna, Queen of the Coast was introducing its products to the USA.   The Queen herself made a graceful appearance.

It was an intimate affair – six eager contestants butting into each other in the home kitchen as we plated our promising dishes.  From left to right:  Todd Romero, Chantal Duvall, yours truly, Joni Buck, and Holly Erickson watched Jenn Molholt win with her tasty Baked tuna fritter with spicy/tangy tomato relish and avocado.   It was crispy on the outside, perfectly tender on the inside and delicious! 

After much hype on Facebook,  the romantic and adventurous Raphael made his grand appearance, fresh off his seafaring boat.  He was very handsome, charming and gracious, even when Chantal planted a big red kiss!  His accent made my legs buckle…and it looked like he was enjoying my Tuna puri! 

Pani puri is an Indian snack (chaat) found in street food carts.  A foodie friend, Jay recently introduced me to a great vegetarian restaurant in Houston called Shiv Sagar.  Their dosas are excellent and that’s where I spotted the delicate pani puri.   (Thanks Jay for steering me away from making dosas, oy!)    I picked the soft-spoken restaurant owner’s brain for information and ideas for pani puri and eventually bought a package.  They had potential -  small, hollow, crispy fried breads are the vessels for spiced vegetables and sauces.   In order to incorporate the canned tuna, I checked with my Indian connection and knowledgeable friend, Manjula.  

A vegetarian herself, Manjula described the various sauces I should use and assured me that tuna would fit right in.  Her mother’s own garam masala and a fair amount of chopped onions contributed greatly to the richness of the filling.   Willing taste-tester and an excellent cook herself, my neighbor Cheryl stated that the sweetness of the yoghurt sauce balanced the spiciness of the serrano chiles in the green sauce.  The sauces – one sweet, one sour, and one spicy; and a variety of crunchy and leafy garnishes created a complete flavor and textural sensation. 

This was my presentation.  A shot of Mango lassi completed the plate.

Thanks to Karen, Dwight, Joan and Amber at Soundworks for hosting the fun-filled affair and giving us amateur cooks an opportunity to experiment and revel in each other’s company.  Judges Brandy Graesser of Hubbell and Hudson Viking Cooking School, food marketing wiz George Darsey, and Raphael himself made positive comments and I walked off with a fantastic prize – cooking lessons at the Viking Cooking School, perfect for someone who’s always willing to experiment in the kitchen! 

Yours truly, Jenn, Raphael, Holly and the Queen of the Coast

Now to the recipe!  Start with paper-thin Pani Puri (these are made by Satyam Foods & Snacks, Inc.), and thin, crunchy sev, a vermicelli-like snack made with chick pea (gram) flour.

Here’s the filling…simple ingredients deliciously seasoned with garam masala and black mustard seeds. 

To make a hole for the filling, tap the top of one side of each puri with the back of a spoon, and then fill it with the tuna mixture.  Drizzle with Spicy green chutney, Dahi, pomegranate molasses and top with sev, chives, tomato and cilantro.  Pop the entire puri in your mouth for a blast of savory, sweet, sour and spicy heaven!

Tuna Puri   Please note that this recipe looks more complicated than it is!  You can substitute store-bought Spicy Cilantro Chutney and the rest of the components are very simple to assemble.

One bag (7.4 oz) Pani Puri (small, fried and hollow Indian breads, available at all Indian grocers)

Tuna and Chick Pea filling

1 – 2 tablespoons olive oil

1 cup finely diced onion

1 – 2 teaspoons garam masala (a spice mixture available at all Indian grocers)

½ teaspoon black mustard seeds

1 cup diced fresh tomatoes, seeds removed

3 cans (6 oz/170g each) Queen of the Coast Tuna Salad with Chick Peas, or 5 oz canned tuna in oil plus 11 oz cooked chick peas

salt, to taste

In a medium saucepan, heat olive oil. Add onion and sauté for 5 minutes until beginning to soften but not brown. Add garam masala and mustard seeds and cook for 1 minute. Add tomatoes and sauté for 1 more minute. Add canned Tuna Salad with Chick Peas and stir gently until heated through. Season with salt, if necessary.

Spicy Cilantro Chutney ( substitute with store-bought chutney, if you wish)

3 green chiles such as serrano or jalapeno, stemmed and seeded

¾-inch piece peeled fresh ginger

3 tablespoons lemon juice

1 tablespoon oil

¼ cup water

1 teaspoon salt

½ teaspoon sugar or jaggery (palm sugar)

1 tsp cumin seeds, toasted

1 bunch cilantro (about 5 ounces) less about 6 stems- reserve for garnish

Place all ingredients except for the cilantro in a blender. Pulse until combined and finely chopped. Add cilantro and blend until smooth. Season with additional salt if necessary.

Dahi (sweetened yoghurt)

1 cup plain yoghurt

1 tablespoon sugar or jaggery (palm sugar)

½ teaspoon pomegranate molasses

pinch of salt

Whisk yoghurt, sugar, pomegranate and salt to blend. Adjust to taste.

For the garnish:

½ cup sev, a fried vermicelli-like snack made with gram (chick pea) flour (available at all Indian grocers)

pomegranate molasses or sweet tamarind chutney (available at all Indian grocers)

¼ cup finely sliced scallions or chives

½ cup chopped fresh tomato

leaves from about 6 stems cilantro (reserved from Spicy Cilantro Chutney), finely chopped

To assemble Pani Puri

Carefully make a hole on one side of each pani puri. Fill each one about ¾ to the top with warm Tuna and Chick Pea filling. Arrange pani puri on a serving platter. Drizzle with Spicy Cilantro Chutney, Dahi, and garnishes (sev, pomegranate molasses, scallions, tomato and chopped cilantro). Serve with a shot of Mango Lassi to cool the palate!

 

Mango lassi

2 cups plain yoghurt

2 mangoes, peeled and chopped, or 2 cups frozen mango cubes

¼ cup milk

toasted and ground pistachio nuts and a slice of fresh mango for decoration

Blend yoghurt, mangoes and milk in a blender. Pour into glasses and sprinkle with chopped pistachio nuts. Serve cold.

Mango lassi – refreshing and not too sweet!

Click on the link for more pictures of the Tournament de Tuna. 

This post is my entry to the Magic Bullet To Go Giveaway, for which you can find details @ Fun and Food Cafe. You could win a Magic Bullet Food processor!  It’s easy!

Prijatno!

Queen of the Coast Tuna

I have entered a cooking contest!  My first one ever!  What was I thinking? 

I’m nervous!  I’ve cooked and baked for parties and family through the years and accepted their compliments and gentle criticisms, but I’ve never had my food judged by strangers before.   We’ll see if I have the thick skin necessary to accept any negative feedback!   What if they can’t stand my plate?  What if the presentation falls apart at the last minute?   I keep on trying to remind myself that it’s all in the name of fun, but as you can tell…I have real issues, unlike the serene beauty above!

I will participate in the Tournament de Tuna on Saturday!   It’s a means of introducing Queen of the Coast Tuna to the US.   Imported from Portugal by LaRuche Imports, Inc., the tuna comes canned in water or oil, or as ready-to-eat salads with either chickpeas; peas and carrots; black-eyed peas; and red beans and sweet corn.  All packed in easy-to-open cans, these salads stand alone as delicious and healthy meals. 

I am using the Tuna Salad with Chick Peas in my dish.  My mind is spinning with ideas and ingredients – I haven’t bought canned tuna in years because we have been enjoying the benefits of fresh tuna.  Do I play it safe with a Mediterranean dish?  Do I add a twist with Mexican flavors, Moroccan, Caribbean spices or how about a little Asian ginger and lemongrass?   As you can see, I’m all over the map but I’m narrowing it down slowly.   I can’t tell you what it will be…there are competitors lurking on this site, you know.

Karen, Joan and Amber at Soundworks have been a lot of fun as they have encouraged my friend Chantal and me along the way.   And there’s an added bonus – we will meet the mysterious and unabashedly handsome Raphael, lover of women, romance, tuna and the sea!   Follow the hype on facebook and enter the contest for a chance to win a trip to Portugal.  

And most of all - WISH ME LUCK!!!

Prijatno!

Sautéed fresh garbanzo beans

If you blink at the wrong time during early spring, you may miss the fleeting presence of fresh garbanzo beans, still in their small, fuzzy green pods.   Also known as chickpeas, ceci beans, Indian peas, Bengal gram and Kabuli chana, we are much more familiar in the US with garbanzos in canned or dried forms before they become the key ingredient in hummus, falafel, Indian vegetarian curries and Italian salads. 

I first spied fresh garbanzos as recently as last year.   Popping the beans out of their pods and savoring their green, sweet, and slightly nutty essence transported me far from the hectic, crowded city to a spacious country porch, a rocking chair and visions of me shelling garbanzos…I was well on my way to eating the entire bag by the time I arrived home!   Similar to green pea pods but smaller, their shells are thinner, hairy and paper-like.  One or two peas occupy each pod.  This picture shows how they are sold at markets in Mexico - fresh pods still attached to their branches.  The leaves are used to make sun tea and the branches are fed to the burros!   In the US you will pay a little more since you’re only buying the pods.   If you a lucky enough to come across some at your market or grocery store, grab some! 

This is how I found them

Sadly, most of the crops in California support the dried garbanzo market.   Hopefully, with more families embracing a farm-to-table approach to their diets, these wonderful legumes will become a seasonal staple .   I recently read about a California farmer and his support of his Hispanic foreman’s “agricultural fantasy” - selling fresh garbanzos to “Gringos”!  When they introduced them at a market in San Francisco, Hispanic women delighted in the fresh crop, while the “Gringas” were not so easily charmed, especially put off by the chilling thought of, heaven forbid, shelling the beans themselves!!!  (Link to the entire article).     For people as particular as they are, sautéing them in their shells as I did below saves shelling time and they can be eaten like edamame – each person shelling his or her own.

In Mexico and from the Eastern Mediterranean to India, fresh garbanzos are eaten raw as well as cooked, and in many areas they are considered the poor man’s protein.  Aside from being high in protein, these nutritious little gems are also high in fiber and potassium .   My recent batch made it home with only a few beans eaten!   I decided to process them minimally so that they retain some of the raw “green” nutty taste that I hunger for.  A quick sauté did the trick for me, but you could also toss the pods in a little bit of olive oil and roast them at 425F for 25 – 30 minutes for a creamier texture.

Heat a little bit of olive oil in a pan.  Carefully add the fresh garbanzo beans.  They will quickly begin jumping like popping corn!  

When the shells are charred on both sides, sprinkle with chile powder, cayenne pepper and kosher salt, to taste.  Finish with a squeeze of fresh lime juice.

This simple snack is my entry to Magic Bullet To Go Giveaway, for which you can find details @ Fun and Food Cafe. You could win a Magic Bullet Food processor!  It’s easy!

Prijatno!

Meze (Mezze)

Meze (Serbian), mezze (Arabic), and mezé (Greek), are the Eastern Mediterranean appetizers similar to Spanish tapas.  Derived from the Persian word maze ‘to taste or snack’, meze consists of plates that are a feast for the eyes.   Small bites and dips that are varied in texture, flavor and color, in my native Serbia they are traditionally served with rakija (fruit brandy).  

Of all the Slavic nations, the Southern Slavs are the most hospitable…believe me, I’m not partial…and there is no better way for them to demonstrate their warmth and generosity than through an offering of food.  Even unannounced guests are treated like family, and there is always more than enough to go around come see my parents’ leftovers sometime!   Serbian meze may include pršut (prosciutto), salama, kobasica (sausage), kajmak (clotted cream) and ajvar (red pepper relish).   For the sake of this Daring Kitchen challenge and our hostess, I am keeping it vegetarian with Middle Eastern mezze.   

My friend Chantal and I spent an enjoyable day baking pita bread and bringing the meze plates together.  She has an interesting collection of dinnerware  – many choices for the amateur photographer!  Just look at those pretty yellow ‘triple bowl’ dishes above.    Adorable, and perfect for meze!

In the  picture above you will find (counterclockwise from the top):  sliced radishes, kalamata olives, walnuts, preserved limes (I just happen to make a jar with Mexican key limes a couple of months ago), hummus with olive oil and a sprinkling of paprika, cucumber raita, hummus again, and pita bread.  Feta cheese cubes are in the middle.

The 2010 February Daring Cooks’ challenge was hosted by Michele of Veggie Num Nums.  Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.

The second plate below (from the top) consists of my favorite dip of all muhammara (I will post the recipe soon), pita bread, potatoes with olive oil and lemon zest, and yoghurt cheese sprinkled with dukkah (a blend of sesame seeds, spices and nuts).  Be forewarned:  there are healthy quantities of fresh garlic in the dips and falafel.  So much so that Husbie and I were able to created enough fumes to ward off the vampires and every disease under the sun for a few days now! 

Pita Bread

Adapted from Vefa’s Pita Bread, found at Kalofagas

Serves 8

2½ cups all-purpose flour

1 tsp. salt

3/4 cup warm (body temperature) water

2 Tbsp. olive oil

1 Tbsp. active dry yeast

1 tsp. sugar

coarse cornmeal for dusting the dough

vegetable oil for greasing the pan

Combine the flour and salt in a large bowl. In a smaller blow, combine the warm water, olive oil, yeast, and sugar and let stand for five minutes or until you see that the yeast is active.

Using your hands, gradually add the wet ingredients into the dry ingredients and knead with your hands until the dough pulls away from the sides of the bowl. Cover and leave in a warm spot to rise and rest for about 30 minutes.

Divide dough into six pieces and roll out into 6 - 8 -inch rounds that are about 1/4 inch thick. Dust both sides lightly with cornmeal and poke the surface of your pita breads with the tines of a fork. Stack the dough rounds until you are ready to cook the pita bread.

Place a heavy cast-iron skillet (non-stick pan is fine) and heat to medium-high. Pour a little vegetable oil in the skillet and brush to cover the bottom. Carefully place one pita dough in the hot skillet. Cook for about 3 minutes and turn over when you see bubbles forming in the bread.

Place fried pita breads on to a large cotton kitchen towel and cover. Repeat with the rest of the dough, stacking them as you go. Serve warm with falafel or cut into triangles with the various dips and meze.

Cucumber Raita

adapted from The Indian Grocery Store Demystified by Linda Bladholm

1 medium cucumber, peeled and most of the seeds removed
¼ teaspoon ground cumin
2 cups plain whole milk or Greek yogurt
1 garlic clove, peeled and minced
fresh coriander and/or mint, chopped, to taste

cayenne pepper or paprika, for the garnish (optional)

Dice the cucumber. Blot off excess moisture with paper towels.
Add cumin, yogurt, garlic, coriander and/or mint. Chill until ready to be served. Sprinkle with cayenne or paprika before serving.

Serve with falafel (above) or pita bread as part of meze (below).

 

Yogurt cheese sprinkled with Dukkah

To make yogurt cheese, line a medium sieve with two to four layers of cheesecloth (this depends on the weave:  more layers for a loose weave, fewer layers for a dense weave).  Place the sieve over a bowl.  Spoon 2 cups of plain whole milk or lowfat yogurt on the cheesecloth.  Cover with the excess cheesecloth and refrigerate overnight.   When ready to serve, unmold and sprinkle with dukkah.  Serve with pita bread triangles.

Dukkah

Adapted from Claudia Roden's book, The New Book of Middle Eastern Food and found on Michele’s blog with my adaptations in italics.

1 cup sesame seeds    I made half a recipe, 1/2 cup sesame seeds
1 3/4 cups coriander seeds   I added 2 tablespoons
2/3 cups blanched hazelnuts   I used 1/3 cup raw almonds
1/2 cup cumin seeds   I used 2 tablespoons cumin seeds
1/2 teaspoon salt 
1/4 teaspoon pepper
Put each variety of seeds and nuts on a separate tray and roast them all in a preheated 350F oven for 10-20 minutes, until they just begin to color and give off a slight aroma. As they take different times, you must keep an eye on them so that they do not become too brown, and take each out as it is ready. You could also roast them in a frying pan. Put them together in the food processor with salt and pepper and grind them until they are finely crushed, but be careful not to over-blend them into a paste.
To serve, sprinkle a little dukkah on the yogurt cheese or pour a little oil on small slices of bread and sprinkle with the dukkah.

For the hummus, falafel and preserved lemon recipes, please go to Michele’s blog.

This post will be submitted to Susan’s blog Wild Yeast, for her weekly showcase of yeasted foods: YeastSpotting!

Prijatno!

Indian food rocks! Dosas with curried garbanzo filling, coconut curry sauce and mango salsa

My first memories of Indian cuisine are of our summer vacations in Durban, South Africa, where there is a large Indian population.   We would leave as early as 3 o’clock in the morning (the three of us kids still in our pyjamas) and drive over six hours to the closest beach on the Indian ocean.   There we enjoyed the fine white sands of Durban beach and we body surfed the waves which could reach 10’ high - quite an imposing sight for a youngster.   Those were wonderful and carefree times for a skinny kid growing up in South Africa.  But we also got our obligatory annual sunburns (smear on more baby oil, Mom – ouch!  Who knew any better?).  Then there was the occasional jellyfish (if only I had let that one swim away and didn’t try to push it away from me – ouch!) and the beached Bluebottle or Man O’ War (you said it was dead so I didn’t think stepping on the tail would hurt – ouch!)  Wonderful and carefree times, as I said.

But even as a child, I enjoyed the food.  A spicy stew called ‘Lamb curry and rice’ was a very popular dish served in hotels.  It consisted of ground lamb sweetened with sultanas (golden raisins) and spices, and topped with coconut and fresh banana slices.  It is a vivid memory, even today!  The Victoria Street Indian market was a feast for the eyes and offered amongst many souvenirs a variety of colorful Indian spices, curries and masalas (a mixture of herbs and spices).  I looked forward to our visit every year.

Fortunately for me, Houston has an abundance of very good restaurants specializing in dishes from every region of India.  I don’t cook Indian food often but I love it so much that I think it must be my favorite ethnic cuisine.  So I was very excited about this challenge and couldn’t wait to permeate the house with the heartwarming and pungent aromas of garlic, cumin, turmeric, chilies, coconut milk and curry powder. 

Curry powder – music to my nostrils!  Shunned by most Indian chefs, it is a key ingredient in the Coconut curry sauce below.  It is an English blend of spices readily available in grocery stores and contains a substantial amount of turmeric.  It became a convenient way for the British to replicate the savory dishes they enjoyed during the British occupation of India.  I recently worked for an outstanding youth soccer club – Albion Hurricanes FC.  The general manager is a smart Englishman who would occasionally bring ‘Fish pie’ to the office for lunch.  With the marked aroma of curry in the air, salivating, on my part began immediately, and I think I would have attacked if he didn’t offer me any!  Thanks for sharing, Mark!  BTW I’m still waiting for your mother’s recipe. 

Dosas are part of this month’s Daring Cooks’ challenge.  A VEGAN dish which came together surprisingly quickly is oh sooo delicious even when the three parts are eaten separately.  The recipes are totally animal-product free (no meat, no milk, no eggs), and are very low in fat.  Delicate dosas (crepes) stuffed with a spicy garbanzo filling and topped with a wonderfully fragrant coconut sauce and my addition of a simple mango salsa -  I could eat like this every day.  Who needs meat and dairy? 

Wait…I draw the line at dairy!  I couldn’t possibly live without my cheese and yoghurt!  Yoghurt could be a cool contrast to the spicy filling and sauce and I might include it next time (no veganism for me quite yet, thank you!)

Here’s the Daring cooks party line:  Debyi, our Daring Cooks host, from http://www.healthyvegankitchen.com chose something that could be easily adapted to be animal and gluten-free as well as tasty.  She and her husband had the pleasure of visiting one of the Fresh Restaurants (www.freshrestaurants.ca) in Toronto, Canada during a business trip.  She chose Indian Dosas from reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants cookbook by Ruth Tal with Jennifer Houston.

Indian dosas
Typically, dosas (crepes) are made from lentils and rice left to ferment overnight, then ground to form a batter the next day.  They can be coarse and ‘stiff’.  These dosas are made with spelt flour and produce a decidedly different texture:  soft, lacey and very delicate.  My friend, Jessica, and I cooked together and found ourselves using pieces of the soft dosas to scoop up the sauce (Ethopian style) and stuff it into our mouths…sweet! 

Jessica with lunch

This dish comes in 3 parts: the dosas, the filling and the sauce.  Being me, I added a 4th part – a simple and cooling mango salsa as a topping.  The filling and sauce can be made ahead and frozen, if necessary.  You can also serve them as a main course with rice and veggies.    My changes in the recipes are in blue.

Dosas  from reFresh  (makes 8-10 crepes to serve 4)

1 cup (120gm/8oz) spelt flour (or all-purpose flour)
½ tsp (2½ gm) salt
½ tsp (2½ gm) baking powder
½ tsp (2½ gm) curry powder
½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)  I accidentally bought vanilla flavored almond milk and fortunately the aroma was only evident during the cooking phase, but not at the tasting.  Whew!
¾ cup (175ml/6oz) water
cooking spray, if needed   I used olive oil

1.  Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.   I added more almond milk because I wanted thinner dosas, I’d say up to 1/4 cup more.
2.  Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
3.  Ladle 2 tablespoons of batter into the center of your pan and turn the pan in a circular motion until the batter spreads into a thin, round crepe. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter.  

Fill each of the dosas immediately with 2-3 tablespoons of the Curried garbanzo filling as they have a tendency to stick to each other if stacked when hot.  You can roll them or fold them twice to form a triangle, as I did.  Pour about 3 tablespoons of the Coconut curry sauce on top of each dosa and top with Mango salsa and slivered almonds, grated coconut, or chopped cucumber, if desired.

Very lacey, light and tender dosas

Curried Garbanzo Filling
This filling works great as a rice bowl topping or as a wrap, so don't be afraid to make a full batch.

Olive oil

5 cloves garlic
1 onion, peeled and finely diced
1 carrot, peeled and finely diced  Love my veggies, so I added an extra carrot.
1 green pepper, finely diced (red, yellow or orange are fine too)
2 medium hot banana chilies, minced Couldn’t find banana chilies so I roasted 2 poblano chilies for a nice kick!
2 TBSP (16gm) cumin, ground
1 TBSP (8gm) oregano
1 TBSP (8gm) sea salt (coarse)
1 TBSP (8gm) turmeric
4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)
½ cup (125gm/4oz) tomato paste I used an 8 ounce can of tomato sauce instead.

1.  Heat olive oil in a large saucepan over medium to low heat.  Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
2.  Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

Coconut Curry Sauce
This makes a delicious sauce as a separate meal with basmati rice;  and it freezes well!

1 onion, peeled and chopped
2 cloves garlic
½ (2½ gm) tsp cumin, ground
¾ (3¾ gm) tsp sea salt (coarse)
3 TBSP (30gm) curry powder
3 TBSP (30gm) spelt flour (or all-purpose gluten-free flour)
3 cups (750ml/24oz) vegetable broth
2 cups (500ml/24oz) coconut milk
3 large tomatoes, diced

1.  Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
2.  Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.
3.  Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
4.  Let it simmer for half an hour.

Mango salsa

1 mango, peeled and cubed

1 jalapeno, finely chopped

1/4 cup cilantro, coarsely chopped

3 green onions, finely chopped

salt, to taste

Combine all ingredients and top the dosas with a spoonful.

 Dosa Toppings, optional 

¼ cup sliced almonds, lightly toasted
¼ cup (125gm) grated coconut  omitted it
¼ cucumber, sliced  omitted it as well

Prijatno!

Garbanzo Bean Salad with Avocado and a surprise winter harvest!

 

I love our Gulf Cost winters!   We have our fair share of cold snaps during the season, but generally it’s a mild and pleasant affair with lots of uplifting sunshine.  This is what I found a couple of days ago in the garden: 

It’s a vine that went to seed with ripening cherry tomatoes on it!  It’s not exactly an anomaly because we are lucky to have a cool growing season.   Husbie and I have been talking about planting a garden for the cool season when the summer garden begins to fade, but so far it’s only been a conversation piece.  Our options would be endless: arugula, collard greens, lettuce, cabbage, Brussel sprouts and Swiss chard. 

Our Meyer lemon tree has yielded a very respectable crop this year.  A Meyer lemon is a cross between a lemon and an orange, and has a thin skin.  It is sweeter than the common lemon and yields a lot of juice.   My favorite way to enjoy them (when I’m not using them in a dessert!) is to cut half a lemon into quarters, squeeze the mellow juice in a glass of chilled water, and throw the skins in as well.  When I’ve drunk the water, I eat the skins!  It freshens my palate and sends the roughage where it’s needed!

But when I saw the peppers turning red there was no question I knew what I was going to make with them.

 

I have been craving my Garbanzo Bean (chick pea) Salad for a few days now.  I got involved baking so many desserts for the holidays, and with this baking group and that baking group, that I am in need of some healthy fare.  Because this recipe uses a variety of raw ingredients, it is a very healthy choice.  The enzymes in the peppers, onions, avocado and other vegetables are eaten in their fresh, raw state, giving the digestive system and body all of their nutrients. 

I am making a concerted effort to decrease the canned goods in my pantry so I used dried garbanzo beans and rehydrated them by soaking them overnight and boiling them on a medium heat for about 45 minutes or until tender. 

Garbanzo Bean Salad with Avocado

1 cup dried garbanzo beans (chick peas), soaked in water for several hours or overnight.  Drain and replenish water.  Cook on medium heat for about 45 minutes until tender.  Drain, and while still warm, toss with 1 tablespoon olive oil OR 1 can garbanzo beans (chick peas), drained and rinsed.

1/2 to 1 cup red pepper, diced

1 cucumber, diced

1/2 cup red onion, finely diced

2 scallions (green onions), finely sliced crosswise

1 jalapeno, diced

a generous handful of cilantro or parsley, coarsely chopped

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

2 tablespoons fruity salad dressing of your choice (I used maple fig), or 2 tablespoons fruit juice.

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

2 avocados, halved, seed removed

To a large bowl, toss together the garbanzo beans, red pepper, cucumber, red onion, scallions, jalapeno, cilantro or parsley. 

In a small bowl, whisk together the olive oil, vinegar, salad dressing, ground pepper and salt.  Add to garbanzo bean mix and toss well.  Adjust seasonings, if necessary.  Let stand for an hour or two so that the flavors can marry, or chill if eating later.

When ready to serve, scoop the avocado pulp from its skin.  You can slice it or leave it in one piece.  Place on serving plate and surround with Garbanzo Bean Salad.

Serves 4.

Prijatno!