19 ounces garbanzo beans, drained 2 tablespoons red onion, chopped 2 cloves garlic, minced 1 tomato, chopped 1/2 cup chopped parsley 3 tablespoons olive oil 1 tablespoon lemon juice salt and pepper to taste
In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning.
ASPARAGUS RISOTTO
Makes 4 generous portions
2 cups Arborio or Carnaroli rice (do not substitute any other type of rice) 5-8 cups chicken stock, heated 1 lb asparagus 1 medium leek, sliced thin 1/2 cup white wine 6 Tablespoons butter, divided 1/2 cup grated parmigiano zest of 1/2 lemon
Snap off the woody ends of the asparagus and blanch in salted, boiling water for about 2 minutes. Drain and cut the asparagus on a bias into 1/2 inch pieces. Set aside, and reserve some of the tips for garnish. In a heavy bottom pot (or skillet with 2 inch high sides) melt 4 tablespoons of the butter. Add the sliced leek and saute on medium low heat until the leek is very soft. Take care not to let the leek brown, as that will add some bitterness to the dish. Once the leek is soft add the rice. Stir the rice until all the grains are covered with butter and start to look a little "toasted". Then add the wine and reduce until the wine is gone. Now add about 3 ladlefuls of the hot chicken stock, which should just about cover the rice. The dish should take about 17 more minutes from this point. Now start stirring. The friction of the constant stirring helps release the starch from the rice, which will make the dish creamy. As the stock is absorbed, add more, always keeping the rice wet but not soupy. After 15 minutes start tasting the rice, and when it is soft, but not mushy (al dente), stir in the asparagus and lemon zest. Turn off the heat and stir in the butter and parmigiano.
GRANOLA
3 cups old-fashioned rolled oats 3/4 cup coconut 1 teaspoon cinnamon 1 cup whole or chopped almonds that have been lightly toasted 1/4 cup dark brown sugar 1/4 honey 3 tablespoons peanut or canola oil 2 teaspoons sesame oil 1 cup raisins 3/4 cup chocolate chips (white or dark)
In a large bowl mix the oats, 1/2 cup of the coconut, cinnamon, brown sugar and nuts until well combined and there are no lumps of brown sugar left. In a separate bowl mix the honey, peanut oil and sesame oil. Pour the honey mixture over the oat mixture and mix until all the oats are moistened. Spread the oat mix on a parchment covered baking sheet in a thin layer (the parchment allows for easy clean up, and the thin layer allows for even baking). Bake in a preheated 325 degree oven for about 12-15 minutes, or until the mixture is golden brown. The darker the granola, the crunchier it will be after it cools. Once cooled, add the remaining coconut, raisins and chocolate chips. Keep in an airtight container.
What I like about this recipe is that you can substitute whatever you like - maple syrup for the sesame oil, walnuts for almonds, etc. You can also add sunflower seeds, flax seeds, pumpkin seeds......the list goes on and on. Different dried fruits taste great as well.
FIRECRACKER GRILLED SALMON
8 servings
8 (4 ounce) fillets salmon 1/2 cup peanut oil 4 tablespoons soy sauce 4 tablespoons balsamic vinegar 4 tablespoons green onions, chopped 3 teaspoons brown sugar 2 cloves garlic, minced 1 1/2 teaspoons ground ginger 2 teaspoons crushed red pepper flakes 1 teaspoon sesame oil 1/2 teaspoon salt
DIRECTIONS
1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours. 2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate. 3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
1/2 cup panko (Japanese breadcrumbs) 1/4 cup (1 ounce) crumbled feta cheese 1 tablespoon minced red onion 2 tablespoons pesto 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound ground turkey breast 1 garlic clove, minced Cooking spray 2 cups arugula 2 (6-inch) whole-wheat pitas, toasted and halved
Preparation
1. Combine first 8 ingredients in a bowl; mix until combined. Divide panko mixture into 4 portions, shaping each into a 1/2-inch-thick oval patty.
2. Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until done. Place 1 patty and 1/2 cup arugula in each pita half.
Tzatziki sauce: Combine 1/2 cup plain low-fat, Greek-style yogurt; 1/4 cup finely chopped seeded cucumber; 1/4 teaspoon salt; and 1/8 teaspoon ground red pepper. Serve with sliced bell pepper and celery sticks.
CREAMY RICE PUDDING
4 cups whole milk 1/2 cup raw medium-grain white rice pinch salt 1 1/2 tsp vanilla extract 2 large egg yolks 1/3 cup sugar 1 tsp cornstarch
Place milk, rice and salt in a large, heavy saucepan. Bring to a boil, stirring constantly. Reduce heat to low and simmer gently, stirring occasionally, until the rice is tender, but not mushy. You'll have to stir more frequently as the rice cooks to prevent sticking and scorching. In a medium bowl, whisk the egg yolks with the sugar, vanilla and cornstarch. Slowly add some rice mixture, whisking constantly, to temper the eggs. Then pour the mixture back into the saucepan, turn the heat to medium and stir until the mixture has thickened and coats the back of a spoon (about 4 minutes). Transfer the pudding to a serving dish and lay a sheet of plastic wrap directly on the surface to prevent a skin from forming. Serve warm, room temperature or chilled - your preference!