Tag Archive | garbanzo beans

Ilya Beans

What in the word is an Ilya? Well it’s someone’s name.  My cousins old boyfriend actually. I made up this recipe when she was visiting and she joked that we should name them after her boyfriend. I haven’t thought of a new name yet. Pretty funny huh?!  Well if you have an idea for a name feel free to leave me a comment.

This is so easy and sooo yummy!

2-3 c. cooked garbanzo beans You can use canned but you must cook them an additional 15 min if you do. Cooked from dry is sooo much better though.

1/2 c Olive oil

1/2 c Balsamic Vinegar This really is to taste. I didn’t measure as usual.

4 tsps minced garlic

1/2 red pepper chopped small

Heaping 1/2 c Romano or Parmesan cheese grated.

Salt & Pepper

Mix all together and let sit in fridge for at least 1 hour but next day even better.

Serve over toasted baguette slices, crackers or with veggies like jicama.

One of my very favorite recipes! Great as an appetizer, snack or a side for dinner.

Millet

Millet is a gluten-free grain.  I usually use it whole, dry in my bread. I like the crunch and texture. It is also used as couscous(when cooked) in India. I love couscous but won’t buy the yucky stuff in a box from the store (which is not a grain but pasta in the U.S.)  So I found a recipe to give me a guideline on how to use it.
I didn’t think it was fantastic. Probably a 6 according to my family. Next time I will add more veggies. The leftover millet that I didn’t add to the veggie mix I used to make Millet cakes for breakfast this morning. (See Below)
SPICY VEGETABLE MILLET
1/2 c. diced yellow summer squash
1/2 c. diced zucchini
1/2 c. diced red onion
1 c. cooked chick-peas (canned)
3 c. cooked millet
2 tbsp. olive oil
1/4 c. parsley
1 clove garlic, minced
1/2 tsp. cumin
1/2 tsp. curry powder
1/2 tsp. dried red pepper flakes
1/2 tsp. salt
Ground pepper to taste

 

Saute squash, zucchini, onion and garlic in hot oil for 5 minutes. Stir in remaining ingredients, except parsley. Cook until hot (about 8 minutes). Garnish with parsley before serving.(To make millet, stir 1 1/2 cups of millet in a heavy skillet over medium heat until seeds turn golden (5 minutes or so). It will pop a little as it browns. DO NOT ADD ANY FAT TO PAN! Remove from heat and combine 3 cups of boiling water and 3 chicken bouillon cubes. Place on low heat, cover and let cook about 20 minutes. Let stand a few minutes before you fluff with fork.)

I can’t remember where I found this recipe. I googled millet and ran to make it. If I find the link I’ll put it here.
Millet Cakes
I grew up eating Rice Cakes for breakfast. No not the crunchy dry, no taste, puffed stuff from the diet world.  They are flat like a pancake but with only 3 ingredients and no flour.  I love them. I changed the recipe to have millet instead of rice. My kids and I loved them.
2-3 c cooked millet
1/2 c whole milk
3-4 pasture fed eggs
Mix the milk and eggs together and add to the millet and stir well.  Place on hot griddle and cook like a pancake. Serve with real maple syrup.

Moroccan Stew

I found this recipe and even though it was a hot summer day, tried it. I love, love it! The leftovers are even good.  Definitely a keeper! Makes a large pot full. My family of 5 ate it and had enough for 2 more meals.

Make Ahead Moroccan Stew

(I didn’t make this ahead and it went together quick and easy. I didn’t add the turmeric because I didn’t have any.)

Ingredients

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon curry powder
  • 1 teaspoon kosher salt
  • 1 tablespoon butter
  • 1 sweet onion, chopped
  • 2 cups finely shredded kale
  • 4 (14 ounce) cans organic vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon honey
  • 4 large carrots, chopped
  • 2 sweet potatoes, peeled and diced
  • 3 large potatoes, peeled and diced
  • 1 (15 ounce) can garbanzo beans, drained
  • 1/2 cup chopped dried apricots
  • 1 cup dried lentils, rinsed
  • 1 teaspoon ground black pepper, to taste
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)

Directions

  1. Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
  2. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
  3. Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil; reduce heat to low.
  4. Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. If desired, combine optional cornstarch and water; stir into stew. Simmer until stew has thickened, about 5 minutes.

Footnotes

  • Make Ahead Tip:
  • If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through.