Chickpea Sauté with Greek Yogurt

It’s time for Tasty Tuesday!

It’s been a while since I’ve done a foody blog so I decided I better step up my game.

This is a fast and easy dish that can work as a Vegetarian main course or as a side dish to go with Sunday dinner.

This recipe is adapted from my new favourite vegetarian cookbook, Plenty.

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You will need:

– 4 medium sized carrots, diced (the smaller the better)

– 1 or 2 cloves of garlic, chopped

– extra virgin olive oil

– juice of 1/2 a leamon

– 1 can of chickpeas

– 2 tbsp mint

– 2 tbsp cillantro

– sea salt & coarse black pepper

– 1/2 cup plain greek yogurt

– 1 bunch of broccoli rabe/swiss chard/spinach/or any leafy greens you have will work

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Mix together the greek yogurt and a few tbsps of oil;

Stir together with salt & pepper to taste.

Set aside.

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Boil a pot full of water and blanch the broccoli rabe.

(NOTE:  I didn’t do it this time, but you may also want to blanch the carrots at this point,

otherwise they will be pretty crunchy – if you crave the crunch, don’t blanch, obvi.)

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Strain and shock with cold water.

(If you are using spinach you can skip the blanching entirely). 

Try and get as much excess liquid off as possible and chop into bite-size friendly pieces.

Set aside.

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Meanwhile, heat some more oil in a frying pan.

When the oil is nice and hot add the carrots and sauté for 5 – 7 minutes.

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Next add the chickpeas and greens, sauté for another 5 – 7 minutes.

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Add herbs and stir for another 2 minutes to combine.

Season with salt & pepper to taste.

Place on a platter or individual plates with a dollop of the greek yogurt mixture.

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Drizzle with your best extra virgin olive oil,

let your mouth water for no longer than another minute,

and then: eat!

This dish is also great the next day as a cold salad or you can re-heat for a hot lunch!

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Tay-sté!

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Feast on Roast Beast

I know some people will be greatly offended by this statement… but: fall has arrived, ladies and gentlemen.

While I don’t enjoy the so-far rainy weather , I am actually quite happy because fall is my favourite season.  Not to mention the cooler weather means I can actually start using my oven again!

(This is also a useful strategy for heating our poorly insulated house.)

So to get your own homes feeling cozy and smelling wonderful, below is my own recipe for an almost perfect roast dinner.

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This recipe is easy to prep for and depending on the size of your beef, only takes about 1 hr – 1 1/2 hours in the oven.  And, the dishes you will have to wash will be minimal: 1 roasting pan, 1 chopping knife, 2 plates, 2 forks, 2 knives, 1 spoon, 1 cuting board. (This is also very important info when you don’t own a dishwasher.)

To chop:

1 red onion

2 parsnips

2 potatoes

2 carrots

1-2 cloves garlic

(You can use any combo of root veggies you happen to have in your pantry, and as much or as little as your pan will fit, in order to supply as many people as you need to feed.  For me, that is 2 people and enough left-overs for roast beef sandwhiches for lunch.)

You will also need:

Beef, for roasting

2 sprigs fresh rosemary

Lots of olive oil

A titch of balsamic vinegar

Horseraddish (if you like… I love!)

S & P

To begin:

Preheat oven to 375-400 degrees.

Bring out the beast…ahem, I mean, beef.

Take your rosemary sprigs and tie with cooking twine to top of beef. Gently stab beef in random spots and place garlic peices inside. Also add onion wedges where possible.

Place the beef in your roasting pan, along with remaining onion, and all chopped veggies.

Douce with as much olive oil as you see fit… I reccommend lots.  Add a couple teaspoons of balsamic vinigar, and stir around the goodness.  Add sea salt and fresh ground pepper to taste.

It may look something like this:

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Place roast in oven, uncovered, for 1 hr – 1 1/2 hours, depending on size and how rare or well done you like your meat. Proper chefs probably use a meat thermometer to assist at this point… I generally use my nose and the opinion of anyone else near by the kitchen.

Once done, it may look something like this:

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Let the poor beast rest to keep in all the yummy juices.

After 5 – 10 mins, slice.

Serve with horseraddish and red wine.

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Merry feasting, my friends.