beans

Fri 6 Jan 2012

Falafel

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I’d always shied away from making falafel from scratch and used the powdered mix instead because I figured it would be a pain in the ass to make. What a mistake! It turns out falafel from scratch is way easier to make than I expected… And way tastier than the mix. Who knew?

Falafel
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Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
Ingredients:
  • 1 1/2 cups cooked chickpeas
  • 1/2 onion, cut into chunks
  • 1 large garlic clove
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 – 1 teaspoon salt (depends on if you use fresh or canned beans)
Directions:
  1. If you’re starting with canned beans then drain, rinse & drain your beans. If you’re starting with home cooked beans just drain them. Throw them in a food processor and pulse to coarsely chop the chickpeas. Remove to a bowl.
  2. Add the onion to the food processor and pulse to mince. Add to the bowl with the chickpeas.
  3. Add the garlic to the food processor and pulse to mince. Add to the bowl with the chickpeas.
  4. Add the rest of the ingredients and mix everything together using your hands. Let sit for 5 minutes.
  5. Form golf ball sized chunks of the dough into patties. Pan-fry in a small amount of oil until both sides are browned. You can also deep fry them. Don’t think about baking them because they won’t get the nice browned color.
  6. A tahini sauce makes a nice accompaniment. To make this mix 1 Tablespoon tahini with 1 teaspoon lemon juice. Add water until you get a pourable consistency. This is easiest to make in the food processor.
Notes:

I made this on a day I happened to also make chickpeas from scratch. If you only have canned chickpeas just substitute one 15-ounce can.

Also if you don’t have a food processor you can mash the chickpeas with a potato masher and just mince the onion & garlic by hand.

 

Posted by carrie under appetizers , beans , main dishes , recipes
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Wed 4 Jan 2012

Dal

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I’ve made this dal so many times I can practically make it in my sleep. It is a great addition to any Indian meal. It is also easy to make. This version is a medium spice level so if you don’t like spice lower the amount of cayenne (or leave it out all together). Dal can be soupy or stiff. As you can see in the picture this is a soupy dal. Cook it down a little more if you’d prefer a less soupy dal.

Dal
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Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4
Ingredients:
  • 3/4 cup dal – I used split red lentils (aka masoor dal). Moong dal are also really good, however, they will take longer to cool. For those of you wondering what dal means it is basically any split lentil
  • 1 clove garlic, peeled
  • 1 slice fresh ginger, about 1″ in diameter
  • 1/2 Tablespoon ground turmeric
  • 1/4 teaspoon cayenne
  • 3/4 teaspoon salt
  • 1 Tablespoon lemon juice
  • 2 Tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon whole brown mustard seeds
Directions:
  1. Combine dal with 2 1/2 cups water, garlic, ginger, turmeric and cayenne. Bring to a boil then simmer for 20 minutes (for masoor dal) to 1 1/2 hours (for moong dal). Once cooked add lemon juice and salt.
  2. Heat vegetable oil in a small skillet over medium high heat. When oil is hot add cumin & mustard seeds. Cook for 30 seconds, or until the seeds become fragrant. Immediately pour over dal & serve. Be careful as the oil can sputter when you pour it into the dal.

 

Posted by carrie under beans , main dishes , recipes
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Thu 8 Dec 2011

Chickpea Cacciatore

20111207-192113.jpgWhen I was younger my mom made chicken cacciatore every few months. I always liked the meal. She served it HOT straight from the oven in metal dishes. I made this version of cacciatore for a 30 min dinner. Instead of chickpeas you could substitute sauteéd chicken, tofu or tempeh. Serve with pasta to make a complete meal.

Chickpea Cacciatore
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Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4
Ingredients:
  • 1 15-oz can chickpeas, rinsed & drained
  • olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 1/2 cup vegetable broth
  • 1 cup canned diced tomatoes
  • 1 cup sliced mushrooms
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1/2-1 teaspoon salt (depends on how salty your broth is)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
Directions:
  1. Heat olive oil in a saucepan over medium heat. Add onion and sauté until translucent. Add garlic and sauté for 30 seconds more.
  2. Add tomato paste, vegetable broth, tomatoes, mushrooms, wine & spices. Bring to a boil then simmer for 15 minutes.
  3. Add chickpeas and simmer for an additional 5 minutes. Serve over pasta.

Posted by carrie under beans , main dishes , pasta , recipes
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Tue 1 Nov 2011

Kidney Bean Curry

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This is one of my standard recipes. It makes a ton so I typically freeze some when I make it. We got home a little late Sunday night and I was so happy to have a bag of this dish frozen. I just put some rice in the rice cooker and dinner was done! Though the recipe includes a lot of ingredients it is very easy so don’t let the ingredient list deter you.

Kidney Bean Curry
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Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 8
Ingredients:
  • 2 cups dry red kidney beans
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 (2 inch) piece fresh ginger root, chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon crushed red pepper
  • 1 teaspoon cumin seeds
  • 6 whole cloves
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tomatoes, chopped
  • 2 cups water
  • salt to taste
  • 2 teaspoons garam masala
  • 1/2 -1 teaspoon cayenne
  • 1/4 cup cilantro leaves, chopped
Directions:
  1. Rinse kidney beans, cover with water and let soak overnight.
  2. Place onion, garlic, and ginger in a food processor or blender and grind into a paste.
  3. Heat vegetable oil in pressure cooker over medium heat. Add red pepper, cumin seeds & cloves. Fry for 30 seconds. Stir in the onion paste and fry, stirring frequently, until golden. Add tumeric, cumin and coriander. Fry for 30 seconds. Add tomatoes and cook until tomatoes are tender.
  4. Drain the kidney beans and add to the pressure cooker. Add enough water to cover plus 2 cups. Add 1/2 teaspoon salt. Close pressure cooker, bring to pressure and cook 15 minutes. Take the pot off the stove and let pressure come down naturally. Stir in garam masala, cayenne and cilantro leaves. Cook for an additional 5 minutes. Serve

Posted by carrie under beans , recipes
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Wed 12 Oct 2011

Wine-glazed Lentils

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This is one of the recipes from my fridge cheat sheet. I really love the combination of earthy lentils and red wine. It is great over rice or another grain, served with a poached egg on top, or leftover wrapped in a flour tortilla.

Wine-glazed Lentils
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Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4
The sauce for these lentils is primarily reduced wine and the butter or olive oil added at the end. The butter makes a rich-tasting dish while using the olive oil makes the dish a bit lighter. If you choose olive oil, be sure to use a nice, fruity olive oil so the taste can shine through.
Ingredients:
  • 1 1/2 cup French green lentils, rinsed
  • salt and pepper
  • 1 bay leaf
  • 2 teaspoon olive oil
  • 1 onion, cut into 1/4-inch dice
  • 1 large carrot, cut into 1/4-inch dice
  • 1 celery rib, cut into 1/4-inch dice
  • 1 garlic clove, pressed
  • 1 Tablespoon tomato paste
  • 2/3 cup dry red wine
  • 2 teaspoons Dijon mustard
  • 2 Tablespoons butter or extra virgin olive oil
Directions:
  1. Cook lentils in approximately 4 cups of water with the bay leaf until they are tender but still hold their shape (25-30 minutes).
  2. Meanwhile, in a medium skillet cook carrot, onion and celery with 1/2 teaspoon salt until vegetables are browned (~10 mi). Add garlic & tomato paste; sauté for 1 min. Add wine and simmer until liquid is syrupy (~10 min). Stir in mustard, butter (or olive oil) and drained lentils. Season to taste with salt and pepper.
Posted by carrie under beans , main dishes , recipes
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