Friday, July 30, 2010

Chickpea Sandwich Filling

Another new recipe...
1 (19 oz.) can of chickpeas, drained & rinsed
1 celery stalk, chopped
1/2 onion, chopped
1 tbs. mayonnaise
1 tbs. lemon juice
1 tsp. dried dill weed
Salt & pepper to taste
Directions:  Pour chickpeas into a medium-size mixing bowl and mash with a fork. Mix in celery, onion, mayo (maybe a wee bit more than what's originally called for), lemon juice, dill, salt & pepper. Stir well & eat however you like! You may or may not be able to tell that we had ours on pita bread with tomato, but it was mmm...mmm...good. Happy lunching!

Tuesday, July 27, 2010

Asparagus & Water Chestnuts

The hub surprised me with this new dish on my lunch break today.
Yum!


2 tsp. olive oil
1/4 cup diced red onion
1 (5 ounce) can sliced water chestnuts, drained
1 lb. fresh asparagus
Garlic to taste
Directions: Heat the olive oil in a skillet over medium-high heat. Add the onion and saute for a few minutes. Add the water chestnuts, asparagus and garlic. Cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy. *Note: we made a few changes from the original recipe.

Wednesday, July 21, 2010

New Recipes!

 I previously mentioned how the hub & I have been considering giving vegetarianism a try. After much discussion, we've decided to give it a go. It's only been a few days and I know that the true test won't come until we're faced with a situation where there aren't vegetarian-friendly options, but so far, so good. I can honestly say that I haven't missed meat. And in our quest to go meat-free, we've discovered that we really enjoy cooking together. Typically, I've done most of the cooking, not because the hub won't, but because I really do enjoy cooking. But, we've rarely cooked together. I feel like trying new foods has provided us an opportunity to enjoy a hobby together. We're both excited about the dishes that we're trying and happy to be sharing our cozy, little kitchen while preparing dinner in the evening. It's really quite lovely. So, without further adieu, here are some new recipes that we've tried this week.
Bon Appetit!


2 tbs. olive oil
1 medium onion, minced
2 cloves garlic, minced
1 tsp. ground cumin
1 cup carrot, finely chopped
1 3/4 cup cooked & drained chickpeas
1 1/2 tbs. tahini or peanut butter (we used peanut butter)
1/4 cup fresh parsley, minced
1/3 cup chickpea or white flour
1/2 tsp. baking soda
1 tsp. salt
Juice from 1/2 lemon
Directions: Heat 1 tbs. of oil and saute the onions over medium heat, stirring frequently, until they soften, about 5 minutes.  Add the garlic, cumin and carrot and saute for 2 more minutes.  Transfer to a large bowl and add the chickpeas. Mash until mushy, then stir in tahini (or peanut butter) and parsley.  Combine the flour, baking soda, and salt in a small bowl, then stir into chickpeas.  Flour your hands, shape mixture into four patties and dust them with flour.  Fry 1 tbs. over medium-high heat for 1 minute, until just beginning to brown. Flip, fry 2 minutes, flip again, and fry 1 minute (2 minutes total per side).  Splash with a bit of a lemon juice and serve. We topped ours with hummus and it was deeeelish!

1 medium zucchini, quartered and cut into 1/2-inch slices
2 tbs. olive oil
1/4 tsp. sesame oil
2 tsp. sesame seeds
2 tbs. Parmesan cheese
1/4 tsp. cayenne pepper
1/2 tsp. garlic salt
Directions: Preheat oven to 400 degrees. In a large bowl, toss the zucchini with olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper and garlic salt. Spread in a single layer on a baking sheet. Bake 20 minutes in the preheated oven, until lightly browned.


1 medium zucchini, cut into thin slices
1/2 cup seasoned dry bread crumbs
1/8 tsp. ground black pepper
2 tbs. grated Parmesan cheese
2 egg whites
Directions: Preheat oven to 475 degrees. In a small bowl, stir together bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat with the bread crumb mixture. Place on a greased baking sheet. Bake for 5 minutes in the preheated oven, turn over and bake for another 5 to 10 minutes, until  browned and crispy. The only trick to these is making sure that the zucchini slices are thin enough so that they're crispy.


1 1/2 cup sliced green bell peppers
1 medium onion, sliced
2 cloves garlic, minced
2 tbs. olive oil
3/4 tsp. salt
3/4 tsp. dried oregano
Black pepper
Shredded cheese to taste
Tortillas
Directions:  Preheat oven to 450. Oil a baking sheet. Combine onions, peppers, oil and spices in a  bowl and transfer to baking sheet. Bake for about 30 minutes, stirring every 10 minutes, until tender and golden brown. When you stir the second time, wrap tortillas in foil and place in oven to warm. When done, add cheese to tortillas, top with peppers & onions and enjoy! This recipe was inspired by the link, but was altered by the hub. It was quite good, if I do say so myself.

Friday, July 16, 2010

Friday Finds

Tonight, the hub & I are going to the Hot Air Jubilee in town to watch the balloon launch and I am really excited! In honor of tonight's launch, this week's Friday Finds are hot air balloon-themed. Enjoy!

How sweet is this wedding print?

I just love this screen print.

Something about this print is extra charming.

And this vinyl wall art decal set is so whimsical!

Have a happy weekend, friends!

Friday, July 2, 2010

Friday Finds

Just a little list of things that have caught my eye on Etsy this week...

How darling are these crocheted coasters?



Have a happy weekend, friends!
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