Thursday, April 24, 2014

Chickpea Bolognese is a Food52 Contest Finalist!

This was entered in Food52's Your Best Chickpea Recipe Contest a while back and lo and behold it was announced as a finalist today.  Please go here to see the recipe and sign in or log in and vote.  And tell your friends!

Wednesday, April 23, 2014


It was scallion week at Food52 last week I entered a few recipes....Scallion Bread Soup and Green Onion Focaccia were two of them.  See them here:

Sunday, April 13, 2014

Rhubarb Bean Bake

A little sweet....a little tart, these baked beans are great for Spring grilling!

4 slices bacon
1 cup finely diced onion
1  1/2 cups finely diced rhubarb
1 tsp grated fresh ginger
1 tsp salt
1 tsp dry mustard powder
1/2 to 3/4 cup light brown sugar (packed)
1 cup ketchup
3 cups cooked cannellini or Great Northern beans ( or 2  14 ounce cans, drained and rinsed)

Cook the bacon in a large skillet until crisp.  Remove the bacon to paper toweling, leaving the drippings in the skillet. Crumble when cooled.
Add the onion and rhubarb to the skillet and sauté until softened. Stir in the ginger, salt and mustard powder and sauté another minute.
Add the brown sugar, ketchup, bacon and beans.
Transfer the mixture to a 10 x 10 inch baking dish (or one similar in size).
Bake, covered in a pre heated 350F oven for 30 minutes.  Uncover and bake for 15 minutes more.

Wednesday, April 9, 2014

Piquant Pantry Pate

Chickpeas, tuna and anchovies make for a zesty spread for crackers, toasted baguette slices or vegetables.  I always have lemon and parsley on hand and with  few pantry items, this can be whipped up in a flash!

Makes about 2 cups

2 cloves garlic, rough chopped
One 15 ounce can chickpeas, drained and rinsed
One 2 ounce tin anchovies
3 Tbl extra virgin olive oil
1/2 tsp coarse ground pepper
3 Tbl fresh lemon juice
1/3 cup chopped flat leaf parsley

Place all ingredients (including the oil from the tuna and anchovies) except the parsley in the bowl of a food processor an process until smooth.  Stir in the chopped parsley and refrigerate for a couple of hours to let the flavors blend.  Enjoy!

Wednesday, April 2, 2014

Spicy Maple Chicken Kebabs

A little different twist on my Alabama Chicken Kebabs....instead of sugar, substitute about 1/2 cup good maple syrup.  See the original recipe here:

Sorry I haven't posted in such a long time...a lot going on around here.  I'll be back in full swing soon!!