Espinacas con Garbanzos (Spinach and Chickpeas)

I think I've mentioned my love of chick peas before, and my new-found appreciation for cooking them from dry. Yes, it's a bit of an extra step to soak the beans the night before, but to me, the improved flavour and texture is totally worth it.

I came across a recipe a for chick peas and spinach a while ago and decided to give it a try. Wow! It's so, so good! Such a great combination of tender chick peas and irony spinach (as in the element, not the noun). It's really easy too.

Here's how it starts...

Cooking the spinach in a bit of olive oil. Is it just me, or is it difficult to find mature spinach these days? Luckily I snagged a bag at Farm Boy on the weekend.

Next, browning the garlic, cumin and pepper.

The recipe calls for a separate pot for this, but I just removed the spinach and let the leftover water evaporate before adding more oil and the spices. Fewer pans to clean is always the way to go.

The original recipe calls for some bread to be added at this stage, to be browned and then later pureed in the food processor. I chose to omit the bread and have it on the side at the end. This eliminated one step, and saved me from cleaning the food processor too. I don't think I missed the bread at all.

Once the spices are toasted, in go the chick peas, tomato sauce and spinach. The recipe called for only a half cup of sauce, but because I bought a small can (387 ml I think), I opted to throw the whole thing in. Also, I didn't really measure out my chick peas, but I probably had over 3 cups of them in total. This dish is pretty flexible, so adding a bit more of everything didn't seem to be a problem.

On that note, I actually added more cumin than the recipe called for as well, and I probably should have put in another clove of garlic. This combo has kick, but I liked it!

And here's the secret ingredient for finishing. I bought smoked paprika especially for this recipe and I'm really glad I did. It has a really nice earthy heat that I think will be so good on many things. It definitely adds a unique warmth to the chick peas.

Voila! The finished dish. I served it on a piece of fried bread (in a little olive oil). The bread gets nice and crispy, and then softens up when you pour over the chick pea stew. Apparently it's served this way in Spain for tapas, and I can definiteloy see why. The mixture is spicy enough to heat your palate, but it's also incredibly filling and satisfying -- especially with the bread. I made this on a weekday after work and it comes together very quickly, and makes lots of leftovers. I ate this plate with a glass of Nut Brown Ale and it was a delicious and healthy meal. Not to mention a great way to end a busy day at work!

This one's going in my rotation of recipes for sure.

Espinacas con Garbanzos [Spinach and Chickpeas]
Adapted from SmittenKitchen

1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with a squeeze of lemon and paprika on top, or on fried bread toasts (as the Spanish do).

*this dish thickened up the next day, so you'll likely have to add a bit of water to loosen the sauce. Or, just smash up the peas and put them in a pocket, or smeared on some bread. Yum.

Cookies for baby!

Last week I got to meet Baby Joseph! This handsome little man is not quite two months old, but he's happy and healthy and is treating his new momma and papa well. Jospeh slept through most of the visit, including the picture taking portion. He was oblivious to the camera, and to the three fabulous ladies posing with him!

Three friends and the new man.

Thanks, Monique, for hosting and for letting us hog the baby all afternoon. We can't wait to see him -- and you -- again soon!

I brought along some cookies for the visit. Here they are being mixed together -- a yummy combination of dried apricots and white chocolate. I splurged and bought some Callebault chips at Farm Boy.

And here's the finished product. Definitely a nice twist on the classic oatmeal cookie.



Oatmeal Cookies with Dried Apricots and White Chocolate
Recipe from Martha Stewart

Makes about 4 dozen

1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oatmeal
1/2 teaspoon baking soda
8 ounces (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs
8 ounces white chocolate, chopped
7 ounces dried apricots, preferably California, chopped (1 1/2 cups)


1.Preheat oven to 350 degrees. Mix flour, oatmeal, and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots. Cover, and refrigerate until cold, about 30 minutes.
2.Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool. Cookies will keep, covered, for up to 1 week.

Happy St. Patrick's Day!

Salmon fritters

*I altered the title of this post after my mother informed me my grandma always referred to this recipe as salmon fritters.

I think I have a genetic pre-disposition to buying tinned salmon. Members of my family have been known to scour flyers to salmon sales and then stock up by the box-full when the bargains strike.

I've never really been a fan of the stuff myself. But now that it's apparently un-PC to buy farmed salmon, I thought I might give in to my hereditary traits and purchase a can. Other than salmon sandwiches, which aren't really my favourite, there's not a lot to do with the little cans of fish. Except for this recipe, which I've resurrected from my past. I know my grandma used to make salmon cakes, and I can remember my mum doing the same.

So, spurred on my a mixture of sentimentality and a desire to slash my food bill now that I am house poor, a tin of salmon found its way into my grocery cart this week. With some leftover mashed potatoes in my fridge, I decided to try my hand at whipping up some salmon cakes myself. (note: my mum says you can also use crackers if you don't have mashed potatoes lying about.)

I didn't have a recipe to go from, so I went partly from memory, and partly from what I thought would taste okay. I beat an egg in the bottom of a bowl, then added in some salt and pepper and a good teaspoon or so of dried dill. Then came half a diced onion and the can of salmon, broken up with a fork. I added enough leftover potatoes to reach the consistency I wanted -- think meatloafy and you're there.

So here they are in the pan, cooking away in a bit of olive oil. Yes, the pan is overcrowded, but I was being lazy.

And here they are browned on one side. The cakes are more delicate than, say, a hamburger, and as everything is cooked already, you're really just crisping the outsides and warming everything through.

And here's the finished result on my plate. I won't lie and tell you that this is the best supper you'll ever have, but if you're looking for something that's pretty easy to whip up, fairly quick and economically uses up leftovers, it's a winner.

Poached pears

This past weekend I held my first official dinner party at my new place. Did I mention I now have a dining room? It's true! So what if it still contains a few packed boxes and a rogue sewing machine, it's still a dining room!

I thought a bit about what I might serve and decided on Jamie's Chicken in Milk, which I've made and posted about before. It turned out every bit as good this time around, and my recommendation still stands. I served it with mashed potatoes and some Swiss chard. A rather homey, hearty meal for what was actually a lovely spring day.

But for dessert, I opted to try something I've never cooked before: poached pears. The recipe's below, but it's pretty simple. Start by peeling four pears and scooping out the seed end with a small spoon. I small ice cream scoop or melon baller would work too, but I haven't got either.

Then you dunk the fruit in the poaching liquid, which is just sugar, water, lemon and I added in a rather sad vanilla pod I had lying around. Doesn't look like much, but the end result is quite tasty.

I served the pears with a delicious scoop of Pascale's ice cream, salted caramel flavour. So good! Then I decided the dish needed just a little something more, so I made some easy spiced walnuts.

Here they are toasting away in a pan.

While they're warming, mix up the spices. Note the addition of sunlight to my kitchen pictures. I have two windows now! Exciting times.

Then, all that's required is rolling the toasted nuts in a bit of maple syrup and the spices. They've got a little kick, so warn your guests ahead of time! If I make them again, I'll toast the nuts in the oven for a more even browning (note the black spots below).

It was a nice ending to a pretty good meal, if I do say so myself.

Poached Pears (recipe from The Art of Simple Foods, by Alice Waters)

4 cups water
1 1/4 cups sugar
zest and juice of 1 lemon
4 medium pears (I used Bosc)

Bring water and sugar to a boil in a heavy bottomed pan. Turn down to a simmer and add the lemon rind and juice and vanilla if using. Scoop out the small blossom end of each pear and put the pears into the barely simmering sugar syrup. Add more water if needed to cover the pears.

Cook them for 15-40 minutes depending on the ripeness, until tender and translucent but not soft. Test with a sharp paring knife at the thickest part of the pear. Remove from the heat and cool.

Spicy Maple Glazed Walnuts (recipe from Rachael Ray Magazine)

Makes 2 cups (but I halved the recipe)

Ingredients:

-1/4 cup sugar
-1 tsp. salt
-1/4 tsp. black pepper
-1/4 tsp. cayenne pepper
-1/4 tsp. ground ginger
-1/4 tsp. ground cinnamon
-3 tbsp. pure maple syrup
-2 cups walnuts

1. In a small bowl, mix together the sugar, salt, black pepper, cayenne, ginger and cinnamon; set aside. Pour the maple syrup into a large bowl and set aside.

2. In a large nonstick skillet, toast the walnuts over medium-high heat, stirring or shaking the pan constantly, until they are hot, about five minutes. Immediately add the nuts to the maple syrup and toss to coat. Stir in the spice mixture until the nuts are evenly coated. Spread the walnuts in a single layer on a rimmed baking sheet. Let cool completely before serving, about 20 minutes.

Return to Cuba

I don't really know what happened to February, but here we are in March and I'm vowing to be a better blogger this month.

Okay, actually I do know what happened to February. I was busy moving and getting settled, and then I snuck away for a week in Cuba. This time I was in Santa Clara, which is in the north of the country. The weather could have been better, but it was a nice week all the same.

Here are some photos from the trip.

We took a day trip to Santa Clara and Remedios, which was about 90 minutes from the coast and the resort area. The drive to and from the airport is interesting and we passed directly through some "real" cities in Cuba.

Here's the main square in Remedios. We saw lots of horse and mule transportation throughout the trip. Note the ribs on the horse. All the animals in Cuba tend to be insanely skinny.



Another shot of Remedios. I love the colour of this building, and the lone hand, just resting on the gate.


This is a store in Santa Clara. It was actually one of the better-stocked ones we encountered, but note the limited selection. Want a bucket? Hope you like orange.

While this sign doesn't have Raul's face or name, I did notice more Fidel and Raul signs this time around. The Cubans seem to be slowly inserting Raul's name into the iconography, if the limited state advertising is any indication, anyway.

Some school kids in Santa Clara. There was an international book festival going on and there were tons of people lined up at booths to buy and look at books. A nice sight to see, especially when contrasted with the fact that none of these kids were texting or listening to ear buds!

Here's a view from our resort, looking down to the beach from the main lobby. You can see the whitecaps on the beach rollling in, as it was fairly windy for most of the trip. Did I mention Sting stayed here? Yep...I know how to roll.

And some pelicans on the beach. We think they were looking for needle fish. They kept us pretty entertained.

There were lots of shells and coral and sponges washed up on the sand.

And how about those colours? Just beautiful! I miss it already.