Seared Carpaccio of Beef with Remoulade & Pickled Cherries / 4 Vegetable Chips + 3 Condiments / Roasted Chickpea Fajitas

Article & Recipe: Succulent beef with a cherry twist

The beef is served delicately raw on the inside, with a seared crust.

SEARED CARPACCIO OF BEEF WITH REMOULADE AND PICKLED CHERRIES

Recipes: Make Your Own Veggie Chips

Veggie chips are very easily made in your very own oven. Peel, slice, and bake. Dip and eat. Done.

Carrot Chips ... Taro Chips ... Sweet Potato Crisps ... Kale Chips ... Basic Ranch Dressing ... White Bean and Edamame Hummus ... Jalapeño-Cilantro Yogurt Spread

Blog Post & Recipe: Roasted Chickpea Fajitas

Onion, peppers, and mushrooms are sautéed and served with spicy roasted chickpeas to create these healthy and delicious vegetarian fajitas. Garnish with diced tomatoes, avocado slices, and a dollop of Greek yogurt, if desired.

Wheat Berry Salad / Butternut Pumpkin & Sage Dinner Rolls / Fajita Spiced Roasted Chickpeas

Blog Post & Recipe: Light and Fresh Wheat Berry Salad

This salad is rad because it has so much texture and crunch. So if you’re a salad hater like me, you should try this.

Blog Post & Recipe: Butternut Squash & Sage Dinner Rolls

The flavor of the squash comes through subtly, and I certainly can’t imagine a situation where sage and goat cheese make something worse, can you?

Blog Post & Recipe: Fajita Spiced Roasted Chickpeas [via]

Combine the spice mixture and sprinkle over the chickpeas. Toss to combine well. Pour the chickpeas onto a large baking sheet lined with parchment paper. Bake at 400 for 30-40 minutes, turning every 5-10 minutes until they are roasted and crunchy.

M., this is our one thousandth post.

Salmon Dill Crepes / Steaming Large Clams with Dashi & Sake / Chickpea Casserole with Lemon, Herbs & Shallots

Blog Post & Recipe: Salmon Dill Crepe Recipe Paired with Oyster Bay Sauvignon Blanc, New Zealand

You can make the crepes ahead of time and store them layered between wax paper in the refrigerator for up to 2 days (or freeze). As well, you can make the salmon mixture ahead of time and just heat before assembling the crepes.

Blog Post & Recipe: Steaming Large Clams with Dashi & Sake

Then Nobuko, my M-I-L, prepared 2 cups of kombu dashi, adding a pinch of salt to the liquid, and setting aside. She arranged the clams in a dry cast iron skillet, covered the skillet and placed it over high heat. After about 7 or so minutes, the clams opened up.

Blog Post & Recipe: Chickpea Casserole with Lemon, Herbs & Shallots

This is a meatless vegetarian dish, bright with lemon zest and herbs. It gets finished off with a crunchy, olive oil-drizzled crust of Parmesan and breadcrumbs. It's creamy inside, crisp on top. But it leaves out old-fashioned canned soups and all those heaps of cheese and cream. Instead I use some low-fat yogurt (so tasty and tangy!) and some cottage cheese to bind the casserole together.

What makes it easier to eat well? / Use Citrus with US Thanksgiving Food / Roasted Chickpeas

Blog Post: Guest posts: what makes it easier to eat well?

While I have many, many thoughts and opinions on ways to eat healthy food, I’m aware that one perspective can be limited. So I started this series to find out what other people were doing.

Article & Recipes: Use citrus to lighten Thanksgiving meal, not its impact

Whether it comes from orange, lemon or lime, the acid in citrus fruits balances fat, the way vinegar balances oil in a dressing. It invites salt and awakens the palate. Citrus zest offers bite with its intensely fragrant oils. Used together -- as in the lemon-lime sweet potatoes here -- the juice and zest create levels of sweet-sour-bitter

Citrus-Soy Sauce Turkey with Gravy ... Orange Pecan Stuffing ... Sweet Potatoes with Lemon-Lime Vinaigrette ... Citrus Mincemeat Crumb Pie ... Citrus Thanksgiving Side Dish Trio

Recipe: Roasted Chickpeas

Roasting cooked chickpeas in a little oil — first briefly on the stove and later in the oven — leaves their insides tender while adding crunch to their exterior; they make both a great side dish and a perfect snack. After you take them out of the oven, try dusting with a little chile powder, curry powder, or other spice mixture, or drizzle with a little extra-virgin olive oil, some lemon juice, and a lot of black pepper.

Coconut Cake From Emily Dickinson / Acorn Spaetzle / 3 Chickpea Recipes

Blog Post & Recipe: A Coconut Cake From Emily Dickinson: Reclusive Poet, Passionate Baker

This week, the Poet's House in New York City put on exhibit an original manuscript of a Dickinson cake recipe that contained coconut.

Blog Post & Recipe: Acorn Spaetzle

This is a pretty standard recipe for spaetzle, only I add some acorn flour to the mix to make them earthier, nuttier and generally more rustic; I think they go better with wild game that way. While there are a few online sources for acorn flour, you pretty much have to make it yourself — here are instructions on how to make acorn flour.

Blog Post & Recipe: Hugh Fearnley-Whittingstall's chickpea recipes

When you're cooking your own, soak them overnight in a generous amount of cold water. Next day, drain and put them in a large pan with fresh water (don't add salt at this stage, as it makes the skins tough) and bring to a simmer, skimming off any scum that rises to the top. Cook for about two hours, until they're very soft, then leave to cool in the cooking water

Chickpea stew with lamb meatballs ... Chickpea and pumpkin salad ... Herby chickpea pancakes

Toasty Pumpkin Chickpea Fritters / Achari Paneer Tikka – Skewered Indian Cheese With Pickling Spices / Tauge Goreng

Blog Post & Recipe: Toasty Pumpkin Chickpea Fritters!

A light, crisp layer of panko breadcrumbs coat a cozy fall-inspired filling of mashed chickpeas, rich golden pumpkin, nutty hemp seeds, garlic, a hint of maple and a splash of bright cider vinegar.

Blog Post & Recipe: Achari Paneer Tikka – Skewered Indian Cheese With Pickling Spices

Achari comes from the word “Achaar” which means pickle in Hindi. Tikka is any kind of boneless meat or vegetables baked or roasted on skewers ... Paneer complements the strong flavors of the spice mix perfectly but you can use lamb, chicken or shrimp.

Blog Post & Recipe: Tauge Goreng

Humble, yet delicious, easy and quick to make. No wonder is popular in Indonesia and SE Asian country. Every household seems to have their own version. Some recipe add prawns, some add tofu and tempe, or simply nothing other then mung bean sprouts itself as a star. This is my version of tauge goreng, I always serve it with hot steaming Japanese, or Jasmine rice, no other side dish needed.

What to Save & Freeze for Stocks / Roast Butternut Squash & Chickpeas / Gnocchi di Pane e Prugne (Bread Gnocchi with Prunes)

Blog Post: Stockpiling Your Scraps: What to Save & Freeze for Stocks

• Bones and carcasses ... Vegetable & herb scraps ... Seafood shells & bones ... Cheese rinds

Blog Post & Recipe: Roasted Butternut Squash & Chickpeas

This recipe is reminiscent of chana masala, a savory dish of stewed chickpeas with spices and tomatoes. For a fall version, butternut squash has been added, pre-cooked by roasting pieces in the oven with spices.

Blog Post & Recipe: Gnocchi di Pane e Prugne (bread gnocchi w/ prunes)

This recipe is from the far north of Italy in the region of Trentino-Alto Ridge where the influence of Austro-Tyrolean food is prevalent. Some staples in their diet are wurst, cabbage, potatoes, apples, butter, polenta & dumplings. Yes this is Italy! These little bread gnocchi are called Knodeln which is a German word referring to a bread dumpling.

Pumpkin Rice Noodles / Roasted Figs with Sage in Red Wine / Irish Ale Battered Fish & Chickpea Chips

Blog Post & Recipe: Pumpkin Rice Noodles

This pumpkin noodles with minced pork is one of my favorite noodle recipes. I love to order this at my favorite Taiwanese noodle house.

Blog Post & Recipe: Roasted Figs with Sage in Red Wine

To add to the earthy bite of roasted figs we snipped some fresh sage to the recipe. Wonderful, fragrant sage rounded off the roasted figs beautifully and the addition of some red wine really finished off the recipe perfectly.

Blog Post & Recipe: Irish Ale Battered Fish + Chickpea Chips

These chips are somewhat time-consuming upfront, but well worth the trouble. Totally delicious and marginally more healthy than potatoes because chickpeas are protein packed. In fact, you could make a meal out of the chickpea chips alone.

Nigel Slater's Salsa Verde / Warm Chickpea Salad with Cumin, Garlic / How to Smoor a Rabbit

Recipe: Nigel Slater's classic salsa verde recipe

Literally "green sauce", this cold accompaniment is made from olive oil, parsley, capers and garlic. Known as the sauce to serve with Italian boiled meats, it is also appropriate with everything from grilled seafood to baked tomatoes.

Article & Recipe: Warm chickpea salad with cumin, garlic

This salad is one of my favorite ways to turn chickpeas into lunch: crunchy with tiny cumin seeds, punched up with a pinch of red chili flakes. Cool, crisp cucumber nestles in between the chickpeas, and sun-dried tomatoes lend a savory note.

Blog Post & Recipe: How to Smoor an Old Rabbit

‘To smoor’ is a Scots and Northern England verb meaning ‘to smother’, and several references indicate that it was a useful technique used against one’s enemies ... It came to have quite a different usage in the kitchen (although the Oxford English Dictionary does not recognise it), where it means to cook slowly in a closed pot.

To smoore an old Coney, Ducke, or Mallard, on the French fashion.

Zucchini & Tomato Flatbread Pizza / Chickpeas with Sage / Stir Fried Chinese Chives

Blog Post & Recipe: Farmer’s Market Flatbread Pizza

I shredded the zucchini, sauteed it with olive oil, and spread it on a toasted flatbread. It got kind of, almost, creamy? Obviously it was a little weird. But totally good.

Blog Post & Recipe: Chickpeas with sage

Using sage from the patio, walnuts from the freezer, leftover chickpeas and butter, I made this instead. It is crunchy, its delicious, it has the subtle fragrance of roasted butter (what the French call beurre noisette). Did you ever try fried sage leaves? You will eat these crispy and dainty gems like popcorn.

Blog Post & Recipe: Stir Fried Chinese Chives | ผัดดอกกุ้ยช่าย

This stir fry of Chinese chives and shrimp is a perfect example. It's made from only four ingredients and literally takes five minutes to cook, but it tastes fantastic. The flavor comes from the Chinese chives, also known as garlic chives because of their very present garlic flavor. To retain as much of this flavor as possible, these chives are stir fried quickly over super high heat for only a minute or two.

Cheesy Chickpea Quesadillas / Portobello Mushroom Eggs Benedict / How to Peel a Peach

Blog Post & Recipe: Cheesy-Chick Quesadillas

My daughter likes them simple with chickpeas and cheese only. I prefer my cheesy-chick quesadillas with the addition of roasted veggies.

Blog Post & Recipe: Portobello Mushroom Eggs Benedict

Roast the mushrooms while you’re making the sauce. Meanwhile, have a pan of water simmering away so you can crack your eggs into it when you’re ready.

Blog Post & Recipe: How to Peel a Peach

First, get everything ready to go. You're going to need a bowl with some ice water, a pot of boiling water, some fresh peaches, a paring knife, and a slotted spoon.

Perfect Roast Beef / Mini Peach Custard Pies / Chickpea Snackers

Blog Post & Recipe: The Perfect Rocking Roast Beef

• Always bring the beef to room temperature before cooking. I leave mine out for about 30 minutes (or up to an hour if it’s been chilling in the coldest part of my fridge).

Blog Post & Recipe: Mini Peach Custard Pies

I love this recipe because the custard only has five ingredients. It also puts the peaches on beautiful display. You could also use apples, any type of berry, or whatever fruit you like, really.

Blog Post & Recipe: Chickpea Snackers

As with the kale chips, this is a highly adaptable recipe so feel free to swap your favorite spice blend for the paprika. I prefer to use dried chickpeas and cook them myself because I think they result in a better texture and a more distinct nutty chickpea flavor. However, if you don’t have the time or patience for soaking and cooking chickpeas, go ahead and use canned — just make sure to rinse and dry them thoroughly before roasting them.

Slow Cooker Green Salsa Chicken / Bacon Vodka-Spiked Cherry Tomatoes / Punjabi Chana

Blog Post & Recipe: Slow Cooker Green Salsa Chicken

So really, this is just a shortcut version of Pollo en Chile Verde because I needed something quick and flavorful to save me from feeding my family fast food this super packed few days.

Blog Post & Recipe: Bacon vodka-spiked cherry tomatoes

The eternally sublime combination of bacon and tomato, facilitated by the kick of some hard-core spirits, makes these a unique and intriguing choice for a coctail party, or adds a little zing to liven up drinks on the deck.

Blog Post & Recipe: punjabi chana

both punjabi chole and punjabi chana are same. its just another way of naming the recipe. but the chana can be dry or gravied. this punjabi chana has a little gravy and is not totally dry. so now i have 3 punjabi chana recipes including this one, two with white chickpeas and 1 with black chickpeas. i hope my readers find it useful. here’s the list below

Peach Chutney / Creamy Cashew Kale & Chickpeas / Breast of Lamb Slow Cooked with Onions

Recipe: Wordless Weekend: Peach Chutney

Great with grilled pork or chicken, but especially delicious on grilled sharp cheddar on sourdough.

Blog Post & Recipe: Creamy Cashew Kale and Chickpeas

A creamy cashew-based garlic sauce coats wilted kale speckled with sweet red bell pepper and chickpeas. I preferred it fresh and warm from the stove top, but the leftovers were great at room temperature, too.

Blog Post & Recipe: Breast of Lamb Slow Cooked with Onions

I had to roll and tie the Lamb Breast myself ( first time tying a joint of meat) but then it is simply a matter of putting all the ingredients into a pot to slow cook ( or in my case a slow cooker on low for 6 hours)

Honey & Rose Water Tapioca / Spicy Pickled Carrots / 5 Chickpea Recipes

Blog Post & Recipe: A Yearning for Change and Heidi Swanson’s Honey & Rose Water Tapioca [ via ]

No doubt, this recipe draws from Middle Eastern influences — pistachios and rose water are a common combination.

Blog Post & Recipe: Spicy Pickled Carrots for the Pickle Party (and she links to pickling group on Facebook).

I've been a bit of a pickling fool this year, so far I have asparagus, radishes, ramps, bread & butters, dill, two types of beans and these beauties.

Blog Post & Recipes: Yummy & Healthy: Chickpeas as the Main Ingredient

What a unique and interesting dish that most of us probably haven't thought of before! There are so many different ways to use this crisp and refreshing ingredient!

Chickpea Quinoa Salad ... Chickpea Fries ... Chickpea Parmesan ... Chickpeas and Balsamic Vinegar Bruschetta ... Chickpea Curry

5 Meatless Burgers / 5 Fish Recipes / Zucchini and Spinach Gratin

Blog Post & Recipes: 5 Meatless Burgers to Grill This Weekend

Here are 5 meatless burgers to grill this weekend:

Classic Bean Burger ... Chickpea Burger ... Quinoa Burger ... Baked Eggplant Burger ... Bean Burger

Recipes: Recipes to Help You Conquer Your Fish-Grilling Fears

They all use types of fish that are on the sturdy side—nothing delicate that you'll have to worry about mangling here—and they all include tips to help you achieve seafood success.

Maple-Mustard Grilled Salmon ... Corn-Husk-Wrapped Grilled Halibut with Charred Corn Salsa ... Grilled Blackened Catfish with Creole Mustard Butter ... Grilled Tuna with Cucumber Salad ... Grilled Mackerel with Tomato, Fennel, and Capers

Blog Post & Recipe: Zucchini and Spinach Gratin

To take a break from our usual (almost daily in the summer) way to cook up the zucchini (see mom's summer squash), we prepared a classic French gratin, with grated zucchini, spinach, onions sautéed with bacon, a persillade of parsley and garlic, all bound together with a few eggs, tossed with Parmesan, and baked until golden brown.

Chicken, Leek & Fennel Pie with Cream Cheese Pastry / Roast Beetroot & Chickpea Salad / Pandan Lamingtons

Blog Post & Recipe: Chicken, Leek and Fennel Pie with Cream Cheese Pastry

Recipe adapted from Maggi Beer’s Chicken, Grape and Champagne Pie (from the cookbook Maggi’s Kitchen and online).

Blog Post & Recipe: Roasted Beet & Chickpea Salad

This is an easy salad and was delicious at room temperature or cold from the fridge. The fresh mint goes really nicely with the earthy flavor of the sweet beets.

Blog Post & Recipe: Pandan Lamingtons

I adapted a recipe for plain lamingtons by adding some pandan essence paste to the sponge cake. It was quite convenient that the recipe used a chocolate ganache rather than a cocoa icing for the coating, as I was able to switch it to white chocolate ganache which was a much better match for that lovely soft & fluffy green pandan cake.

Sweet Potato Biscuits / Pumpkin, Chickpea and Lemongrass Curry / Goat Brain Fritters

Blog Post & Recipe: Sweet Potato Biscuits

The longest of the prep is making the sweet potato puree. I peeled and cubed mine, boiled until fork-tender, then pureed them in a food processor until smooth and velvety.

Blog Post & Recipe: Easy Pumpkin, Chickpea and Lemongrass Curry [via]

The beauty of this is you can throw in whatever you like in the curry; your favourite meat, veges or whatever you have sitting in the bottom of your fridge that isn’t sadly limp (for me, it was time to use up my dried chickpeas!).

Blog Post & Recipe: Bheja Fry - Goat Brain Fritters [via]

Preparing brains is much like preparing sweetbreads , which I've served many times in the French restaurants I've worked in. You rinse the brains in cold water for about an hour to eliminate excess blood, then poach in a court bouillon with a few tablespoons of vinegar for about 30 minutes. For bheja fry I used ginger garlic cumin and turmeric in the court bouillon as well as the standard onion, celery, and carrot.

Thai Coriander & Pepper Spice / Avocado Mango Dunburi / Roasted Pumpkin & Chickpea Soup

Recipe: Spices - Thai Coriander and Pepper

A basic Thai flavour to use on its own or make into a green curry paste.

Blog Post & Recipe: Avocado Mango Donburi (Japanese Rice Bowl), aka Avo-don

Then a thought occurred to me—what if I applied the same concept that Chef Mashita used for coming up with the California roll, to maguro-don?

Blog Post & Recipe: Roasted Pumpkin and Chickpea Soup

Plus it’s easy to make. You are using only five ingredients, yet producing a fabulous flavour. There’s practically no chopping involved and while there’s some cooking in the oven you hardly have to do anything.

Moroccan Butternut Pumpkin and Chickpea Tangine / Roast Fava Beans / Sfakiano Lamb with Yoghurt

Blog Post & Recipe: Moroccan Butternut Squash and Chickpea Tangine

At first I was thinking of just serving a tajine on some quinoa but why not add the quinoa directly to it so that it has more time to absorb all of the amazing flavours?

Article & Recipe: Fava beans: Roasting pods simplifies preparation

Roasting whole pods renders the beans' outer skin edible, and if the pods are small enough, the whole pod may be edible. Which goes to say, fava bean preparation just got a whole lot easier.

Blog Post & Recipe: Sfakiano Lamb with Yogurt

All you need is lamb, olive oil, onions and scallions, some dry white wine, stock or water, salt and pepper, lemon juice, more olive oil, dried Greek oregano and the sauce is completed with thick creamy, tangy Greek yogurt.