Feeds:
Posts
Comments

Posts Tagged ‘Garbanzo Beans’

Hello hello!

School is going well, but busy. I just had my first exam of the new semester this week – whew! But I am so happy to finally be delving into the “meat” of the nutrition courses! This semester I am taking Methods in Nutrition Education, Energy Nutrients, Nutrition of the Life Cycle and Management in Dietetics; all of which are interesting in their own ways. Energy Nutrients is going to be toughest one because it is nutrition, chemistry and biology all coming together to talk about metabolism. Nutrition of the Life Cycle is the most interesting as we cover so much and get to do some case studies and “pretend” to be dietitians. I also started a new job at the local VA hospital as a diet aide. (I did the same thing previously, just at a different hospital, and for less money.) Three weeks in and all is well there too. Keeps me out of trouble, right?

And I am *trying* to be a good chairperson for our local support group. I have so many things I want to do with and for the group, but they all take time. Which is in short supply these days. And so I am working to improve my time management skills.

So, to honor that, I’ve been cooking, just nothing fancy. This is one of those easy and quick, no-recipe meals. An old friend of mine made this for me many years ago when I came to visit her (Hi, Jessi!). I’ve probably changed her recipe unknowingly over the years, but in spirit it is still her recipe.

Oh, and if you have some extra zucchini lying around from your overflowing garden, here’s another recipe to use up a couple of them!

IMG_4080-sm

Italian Chickpea and Pasta Skillet

Adapted from Jessica’s recipe, as remembered by me

8 oz pasta, cooked

1 Tbsp olive oil

1 large onion, chopped

2 medium carrots, sliced thinly into rounds

3 cloves garlic, minced

2 small zucchini, halved and sliced

1 Tbsp oregano

1 can chickpeas, drained and rinsed well

1 can diced tomatoes, or 2 cups of fresh, chopped tomatoes

1/2 tsp salt, or to taste

Parmesan cheese, grated, to taste, (or nutritional yeast for vegan)

Cook the pasta according to the directions. (Tonight, for the first time, I tried Trader Joe’s Organic Brown Rice and Quinoa fusilli pasta. It was pretty good but be careful, it overcooks quick. I set the time for 6 minutes and it was already past al dente.)

Heat the oil in a skillet over medium.Add onions and carrots and cook until the carrots begin to soften. (It will depend on how thinly they were sliced.) Add garlic and zucchini and cook until zucchini begins to soften. Stir in oregano. Then add the chickpeas and tomatoes. Add 1/4 cup water and simmer for 5-10 minutes. Stir in salt to taste.

Serve over the pasta with grated Parmesan cheese.

Read Full Post »

We love chickpeas at our house! So I am always looking for new flavor combinations to try with them. I spotted an inspirational recipe a few months ago and it has been sitting here on the desk to try. And finally we did this last week. I switched things up a bit to fit our tastes and dietary needs and it was still delicious.

Chickpeas with Sausage and Sun Dried Tomatoes

Adapted from Dishing Up Delights

Makes 4-6 servings

1 Tbsp oil

1 large onion, chopped

2 cloves garlic, minced

12 oz soy chorizo, crumbled *

2 – 15 oz can chickpeas, drained and rinsed

1 cup sun-dried tomatoes, sliced

2-3 Tbsp fresh oregano, chopped *

2 Tbsp red wine vinegar

Salt and pepper

Sour cream or plain yogurt

Cooked rice or pasta

Heat the oil in a large skillet. Add onion and garlic and saute until the onions have softened. Add the sausage and chickpeas and cook until heated through (this vegetarian sausage was pre-cooked). Stir in the sun-dried tomatoes and oregano. Let cook for 1-2 minutes, then turn off heat and add vinegar, salt and pepper to taste.

We served this over brown rice. You could toss with cooked pasta as well. The soy chorizo made this quite spicy so I topped mine with a bit of plain yogurt to cool it off.

Notes:

* I used Trader Joe’s Soy Chorizo. It is quite spicy. Also, the texture is more like crumbled ground beef instead of pork sausage.

* We still have fresh oregano growing in the garden but you could just as easily used dried. I would start with about 1 Tbsp and see what you think.

I apologize for the photos over the next few month in advance. Since I have a day job, and the days are much shorter, most of my photos will be taken after dark, under my kitchen lighting, which isn’t very flattering and is pretty orangey, but it will have to do for now. No fancy equipment here…

Read Full Post »

DOUBLE BEAN PASTA WITH TOMATOES
Adapted from Gluten Free Bay

16 oz pasta *
1 Tbsp olive oil
1 shallot, finely chopped
1/2 tsp crushed red pepper flakes
2 Tbsp parsley flakes
1 Tbsp dried basil
3 cloves garlic, finely chopped
1 large red bell pepper, chopped
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can garbanzo beans, drained and rinsed
1/4 cup water
1/2 lb green beans, trimmed and cut into bite sized pieces *
2 Tbsp brewer’s yeast flakes *
2 Tbsp balsamic vinegar
1 tsp sea salt
Fresh ground black pepper, to taste
2 Tbsp fresh basil, minced

Cook pasta. Drain and set aside. Cook green beans to tender crisp and set aside.

Heat olive oil in a large pan over medium heat. Add shallot, pepper flakes, parsley and basil. Saute until shallot has become translucent. Add garlic and bell pepper and saute until pepper starts to soften.  Stir in tomatoes, garbanzo beans and water. Bring to a boil, reduce heat and then simmer, uncovered, for 8-10 minutes. Remove from heat. Stir in the pasta and green beans. Add yeast and vinegar. Add salt and pepper to taste and garnish with fresh basil.

Notes:
* Our preferred gluten free pasta is Trader Joe’s Brown Rice pasta – we prefer penne or spirals for this recipe.
* I used frozen green beans and just cooked them a bit in the microwave.
* I used Lewis Labs Brewer’s Yeast Flakes; they say gluten free on the package and are made from sugar beets, not beer. If you don’t have any, you could use grated Parmesan in it’s place.

The brewer’s yeast flakes are a good dairy free substitute, full of good stuff. They have a slightly cheesy taste and texture, especially when mixed into a warm dish such as this.

When cooking gluten free pasta, you should use a pot larger than you would for the same amount of regular pasta. The more water and room for the pasta, the better. I never add salt or oil to my pasta water. After you place the pasta in the boiling water, be sure to stir it up good to break apart the clumps of pasta. And stir it frequently while cooking, more often than you would regular pasta. Watch it closely and taste pieces frequently to see how close to done it is. You really want to catch gluten free pasta at al dente; otherwise it starts to turn to mush. Drain and rinse.

As I mentioned in my Meal Plan post earlier in the week, this is a recipe we had made previously and enjoyed. I hope you’ll try it. Let me know if you do!

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 134 other followers