The Sensitive Kitchen

Saturday, June 18, 2016

Mediterranean Chickpea Salad

Cooking your own chickpeas elevates this recipe from tasty to exceptional. The hot chickpeas soak up all the flavors and taste even better the next day. Golden raisins are a sweet surprise as they match the color of the chickpeas. Serve on a hot day with crusty bread, marinated olives, and Manchego cheese. 

3 1/2 c hot cooked chickpeas
6 Tbsp extra-virgin olive oil
3 Tbsp balsamic vinegar
3/4 tsp Dijon mustard
1/2 tsp salt, more to taste
1/4 tsp pepper, more to taste
3/4 c raisins
1 roasted red pepper, chopped
3 scallions, sliced
1/3 c flat-leaf parsley, minced

Mix oil, vinegar, mustard, salt and pepper. Whisk to combine. Pour over hot chickpeas. Stir to blend. Add remaining ingredients. Let stand at room temperature for several hours or refrigerate overnight. Serve at room temperature. 

Southwestern Egg Salad

This very flavorful twist on egg salad has just a tinge of heat. Use more jalapeño if your family likes it spicier. 

6 eggs
1 jalapeño chile (roasted if you have it), seeded and minced
2 Tbsp sour cream
2 Tbsp mayonnaise
2 Tbsp Greek yogurt
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/8 tsp turmeric
1 handful cilantro, chopped

Place eggs in a saucepan with cold water to cover. Bring to a boil, then remove from heat, cover, and let stand 20 minutes. Drain and cover with tap water. Peel once cool enough to handle.

Cut eggs in half. Chop whites; place yolks in a serving bowl. Mash with a fork. Add jalapeño, sour cream, mayonnaise, Greek yogurt, cumin, salt, pepper and turmeric. Stir until creamy and well blended. Stir in cilantro and reserved whites. 

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Sunday, April 24, 2016

S'mores Cupcakes

1/8 tsp salt

Use a small paring knife to cut cones out of the tops of each cupcake. Fill with 2 teaspoons ganache. Spread 1 additional teaspoon ganache over top of cupcake to conceal hole. Set aside. 

Marshmallow Frosting:

8 egg whites
2 c granulated sugar
1/2 tsp cream of tartar
2 tsp vanilla extract

Place egg whites, sugar and cream of tartar in work bowl of stand mixer. Set over pan of simmering water to make a double boiler. Whisk until sugar is dissolved and egg whites are frothy. Remove to stand mixer; add vanilla extract and whip on HIGH with whisk attachment for 5-7 minutes, or until fluffy stiff peaks form. Working quickly (before marshmallow sets), dollop 3 to 4 tablespoons (to your liking) atop each cupcake, spreading to edges and pulling up at the center to create a swirl. 

With a kitchen torch, brown marshmallow topping. If desired, sprinkle cupcakes with any leftover crushed graham crackers. Makes 24 cupcakes.

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Monday, November 30, 2015

Post-Thanksgiving Salmon Chowder

Most families, I am told, eat turkey for Thanksgiving. Our family, neither turkey eaters nor crowd-followers, traditionally enjoys seafood. Some years we serve king crab legs; others we roast a whole salmon. This year, we did both — and so enjoyed plenty of leftover seafood. This recipe, which uses about a pound of grilled salmon fillet, uses leftovers to delicious effect. 

1 Tbsp olive oil
1 c chopped onion
2 cloves garlic, minced
1/4 tsp dried thyme
1 c diced celery
3 Yukon Gold potatoes, diced
4 c broth, clam juice, or a combination
2/3 c leftover mashed potatoes or 1/3 c instant potato flakes (optional)
1/2 to 3/4 c cream
12 - 16 ozs leftover salmon, checked for bones and pulled into 3/4" cubes

Heat olive oil in a pot over medium heat. Add onion and garlic. Saute until softened and beginning to brown. Add thyme, rubbing between fingers to powder; saute until fragrant, about 1 minute. Add celery; saute 5 minutes. Add potatoes; stir to coat with oil. Add broth. Bring to a simmer, cover and cook 10 minutes or until potatoes test done.

Add cream and salmon pieces. Heat through. For a thicker texture, stir in leftover mashed potatoes or instant potato flakes. Serves 4, with no leftovers! 

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Monday, November 16, 2015

Moroccan Chickpea Chili

3 c dried chickpeas
2 Tbsp olive oil
1 large onion, cut in medium dice
6 to 8 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
1 1/4 tsp smoked paprika
2 tsp broth concentrate
1 14.5-oz can chopped tomatoes (optional)
1 tsp sugar
1/2 tsp salt (to taste)
1/4 tsp finely ground black pepper
5 ozs baby spinach

Bring chickpeas to a boil in triple their volume of water. Cover; let stand 1 hour. Drain. Replace with water to cover. Pressure cook on HIGH for 14 minutes; let pressure release naturally.

Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until onions turn translucent. Lower heat if browning starts to occur. Add spices; saute 1-2 minutes, until fragrant.

Add tomatoes, chickpeas and their cooking liquid, broth concentrate, and sugar. Season with salt and pepper; stir well. Chickpeas should be just covered with liquid. Pressure-cook for 8 minutes on HIGH and let pressure release naturally, or simmer in a regular pot on low for 45 minutes. (Can also be made in a slow cooker. Transfer sauteed mixture to a slow cooker and proceed. Cook on LOW for 8 hours or until flavors are well blended.)

Remove soup from heat. Use a potato masher to mash some chickpeas right in the pot. Stir in spinach; heat through just until wilted. Season to taste with additional salt and pepper. Serve drizzled lightly with extra-virgin olive oil if desired.

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