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?
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.
i heart chocolate. i’m guessing you do, too. ;)
here’s another bakesale winner… so simple, yet so good. i picked up some lovely (organic & gluten-free!) dark chocolate chunks at market 17, one of my fave local markets, and felt inspired to make homemade chocolate ganache truffles. and it’s surprisingly easy to do.
adapted from sweethome
the ganache:
heat up a small saucepan and melt together the following ingredients:
– 1/4 cup unsalted butter (at room temperature, cubed)
– 2/3 cup light cream (a lower-fat alternative for whipping cream)
– 1 tbsp honey
– remove from heat and set aside
– place dark chocolate (chunks or finely chopped) in a large, heatproof bowl
– pour creamy mixture over the chocolate chunks in bowl and whisk together until the ingredients are combined and smooth
– add 1 tbsp pure vanilla to ganache for a flavour boost
– tightly cover bowl of ganache and refrigerate for approx 1 hour
(tip: if you want to plan ahead and save time on the day-of, prep the ganache the night before. i did that for the bakesale, and left the bowl in the fridge overnight.)
yumyumyummers 