chickpeas are pretty rad. here’s a yumyumyummers roundup of my fave chickpea-infused recipes. c’mon, give chickpeas a chance. ;)
blueberry & red bean quinoa salad
chipotle chickpea & tofu flatbread
chipotle tofu & chickpea salad
four-bean & avocado quinoa salad
halo halo
spicy roasted chickpeas
quick poll: what is your fave chickpea dish?
cinco de mayo was just a few days ago… but who says you can’t keep the celebration going with some mexican-inspired menu faves? :)
fish tacos are one of my fave things to order on a sunny patio with a frozen lime margarita on the side. while i haven’t quite mastered the art of mixing a good frozen marg, i’m happy to say that fish tacos are easypeasy to make at home.
prep veggies:
– 2-3 sprigs of green onion (chopped)
– 2 roma tomatoes (rough chop)
– 1.5 cups organic mixed herb salad or greens
– 1/2 large haas avocado (halved, pitted, peeled, sliced)
prep fish:
– heat up large saucepan w/ 1 tbsp extra-virgin olive oil (evoo) on high heat
– add green onion & tomatoes to pan
– reduce heat to medium, add 1 large fillet of fresh salmon to pan (already thawed, if previously frozen)
– season salmon fillet & tomatoes w/ 1/2 tsp ancho chile spice
– cook until salmon lightens slightly in colour on outside & opaque in center (but do not overcook)
– turn sides to cook evenly, about 3min per side
– remove from heat & set aside. allow salmon to cool for a few min.
assemble tacos:
– place 3 medium whole-grain tortillas on a plate
– divvy mixed greens on each tortilla
– add tomatoes, cooked salmon (flaked) & avocado to each tortilla
– season w/ ground black peppercorns
– top w/ queso fresco (grated) over taco fillings
food styling:
– fold tortillas into halves & place on a serving dish
– warm-up tacos in microwave for 15-20sec to melt the cheese
– pairs nicely w/ your fave chilled lime beer or frozen margarita
(tip: if fish tacos aren’t your cup of tea, swap out the salmon for stir-fry chicken. i also tried this taco recipe w/ chicken instead, and it works well w/ the chipotle seasoning & veggies.)
risotto. acorn squash. cheese. these are a few of my favorite things.
another one of my fave things is looking for some culinary inspiration… whether it’s a new ingredient, a new (to me) cooking technique, or a fantastic recipe posted by one of my fellow foodie bloggers. in this case, i was lucky enough to stumble upon two fabulous posts from two fabulous bloggers — the faux martha & lauren’s latest. and this was the culinary inspiration for today’s post.
on another note, i’ve been MIA on the blog for the past few weeks (thanks for your patience!), but i hope you’ve enjoyed following my tweets @yumyumyummers about my culinary adventures around alberta!
now, back to the risotto…
adapted from the faux martha & lauren’s latest
(tip: the first thing you’ll need to do is roast the acorn squash. however, finding some canned squash puree could work as a shortcut. if you don’t have time to roast. though my preference is fresh squash, since roasting veggies is relatively simple.)
roasted squash:
– preheat oven to 400F
– lightly grease oven-safe baking pan w/ extra-virgin olive oil (evoo) or line w/ cooking parchment paper
– place 2 acorn squash (halved, seeded, lightly greased w/ evoo) in baking pan (squash side down)
– roast in oven for approx 40-45min at 400F
– remove from oven and allow to cool before handling squash
the rice:
combine the following ingredients in large saucepan and bring to a boil:
– 1.5 cups organic arborio rice
– 3 cups water
– once boiling, reduce heat to medium & simmer for 10-12min.
– stir ingredients until water is absorbed and rice turns into a creamy consistency.
yumyumyummers 