Tag Archives: Mediterranean

Garbanzo (Chick Pea) Salad with Tahini, Black Olives and Sun-Dried Tomatoes

13 Aug

I love garbanzos (chick peas, ceci) in all different ways, but especially as a salad or salad topper. They add meatiness and texture to everything and taste great with loads of garlic and onions.

Also, very versatile...

Also, very versatile…

Here is a quick and easy salad that uses up the bits and bobs you have in your fridge. When I make this kind of salad, I feel as though I am just giving it everything I’ve got; you’ll notice that the quantities of each ingredient can vary to your taste and availability. We’ll be having this one tonight with cold leftover chicken, perhaps some marinated artichoke hearts, an olive assortment, some pistachios and clementines. Delicious light dinner!

A worthy accompaniment to summer meals

A worthy accompaniment to summer meals

Garbanzo Salad with Tahini, Sun-Dried Tomatoes and Olives

2-3 Tbs extra-virgin olive oil

½ – 1 tsp apple cider vinegar

Juice of half a lemon

1-1 Tbs tahini

Pinch salt

1 Tbs garlic, minced

2 Cup garbanzos (soaked or from a can)

¼ Cup onion, chopped fine        

¼ Cup green pepper, chopped fine

2 Tbs sun-dried tomatoes, diced

1-2 Tbs pitted black olives, sliced

1 Tbs fresh parsley, chopped

In a serving bowl, whisk the olive oil, vinegar, and lemon juice, until smooth. Stir in tahini until smooth, then a bit of salt. Add remaining ingredients and mix well, adding additional salt if desired. Serve over salad greens or rice.

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Juicy Lamb and Beef Burgers

10 Jun

We love lamb in this house, from grandparents to grandkid. But admittedly, the more gamey flavor of lamb is not for everyone.

Dad, working with his very nice camera) photo by Pedro de Cuba

Dad, working with his very nice camera) photo by Pedro de Cuba

This recipe, put together by my dad, Pedro, master of burgers, mixes lamb and beef, so the flavor is more subtle.

Sub in green onion if you like!

Sub in green onion if you like! Photo by Pedro de Cuba

The curry and cumin provide a sweet headiness as does the garlic. Remember to turn just once on the grill and not to press down on them; you don’t want to squeeze out the juiciness!

Grill as you would a regular beef hamburger (don't squeeze out the juices!)

Grill as you would a regular beef hamburger (don’t squeeze out the juices!) Photo by Pedro de Cuba

My son ate them on a bun with ketchup, while the rest of us had them as salad toppers with garbanzos. Give them a try! Awesome riff on a BBQ favorite.

Make em any shape you want!

Make em any shape you want! Photo by Pedro de Cuba

Lamb Burgers (makes 8 generous burgers)

1 lb ground lamb

1.5 lbs. ground beef

5 cloves garlic, minced

1 medium onion, chopped fine

1 egg, slightly beaten

1 Cup plain breadcrumbs

1 Tbs curry powder

1 tsp ground cumin

¼ tsp red pepper flakes (dried)

¼ tsp pepper

1 tsp salt

In a large bowl, mix all ingredients together thoroughly, but trying not to overwork the meat.

Divide into desired size of burger. Grill 4- 5 minutes on each side (don’t press down as you don’t want to lose the fat!) to desired doneness. Serve as you would regular hamburgers or serve as patties with couscous, veggies, yogurt sauce, in the Mediterranean style.

Finally! A Quicky and Easy Falafel Recipe Worth Sharing!

24 Sep

Falafel is one of my favorite dishes in the world. These fried Mediterranean chick pea (we call them garbanzos in Spanish) balls are not supposed to be hard to make, but I have struggled mightily with one recipe after another, unable to get one that was crunchy outside, creamy yet nutty inside, that would hold together nicely for me in the pan.

Into the frying pan....

Into the frying pan….

Until now.

I freely admit that I used beans from a can. I have tried and tried to make them by soaking dried chick peas. I hated the grainy texture of the few that didn’t completely disintegrate in the skillet. Using canned chick peas is a small defeat on the path to greater victory. I didn’t even riff off any particular recipe…I just combined flavors that had worked out in the past with techniques that had sort of worked out, and went for the can opener for my main ingredient.

Sometimes spelled felafel, I like mine golden and very creamy inside.

Sometimes spelled felafel, I like mine golden and very creamy inside.

Pedro of the “mostly vegan except when it’s not” crazy-ass diet loved them. Leandro of the “I hate garbanzos because I don’t like the way they look” declaration loved them. My unpredictable mother, Myrna, loved them. And I loved them too (and I was really the one that mattered in this pursuit of perfection). I hope you will too! This is a recipe for a small amount…so you can give them a shot if you’re new to falafel and then double the recipe once you are hooked! Click on for fabulously simple recipe….plus a quickie tahini sauce for topping Continue reading

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