chickpea salad with curry + lemon.

It’s my grandmother’s 87th birthday today! We’re having a potluck dinner to celebrate the fact that she’s, in her own words, “still upright.”

My Grandma inspires me because she works hard every day to maintain her wellness. She walks, does crossword puzzles, reads avidly, and keeps herself up-to-date on international news. I’m in awe of her sharp mind, wit, and adventuresome spirit. Just this winter she traveled to Panama and took a boat down the Panama River. I can only hope to be like her when I’m older.

{My grandma rocking an awesome bathing suit}

And what better way to celebrate her adventuresome, healthy spirit than by bringing a healthful and unusual dish to her birthday dinner. I decided on a Pan-Fried Chickpea Salad from Heidi Swanson but altered it to accommodate the large crowd, and I upped the curry flavor a bit because I love really flavorful salads. Additionally, I added toasted, sliced almonds for a little crunch and an extra punch of protein.

My version serves 10-12 as a side dish and would be an excellent thing to bring to a potluck or picnic, as it’s best served at room temperature. Happy birthday, Grandma! I love you! Molly

Pan-fried Chickpea Salad with Curry + Lemon

For the salad:
2 Tbl olive or coconut oil
3 cans chickpeas, patted completely dry with clean dish towel
1 leek, chopped
2 cloves of garlic, minced
zest of 2 lemons
1 C loosely packed fresh cilantro, chopped
1 red onion, chopped
1 C sliced almonds, toasted in a skillet

For the dressing:
2/3 cup plain yogurt (I prefer low-fat Greek)
3-4 tsp Indian-style curry powder (or to taste)
1/2 tsp salt
1 or 2 tablespoons warm water

Heat the oil in a large skillet, and add the chickpeas. Saute over medium-high heat, stirring occasionally, and allow them to get golden brown on all sides– roughly 10 minutes. Stir in the leeks and cook for an additional 5 minutes, until soft and somewhat translucent. When done, stir in the garlic, lemon zest, and toasted almonds; remove from heat, and set aside to cool.
While the chickpeas cool, make the yogurt dressing by whisking together the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.
When it’s time to serve, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding ’til your heart’s content. Serve on a large platter or in a pretty bowl; sprinkle with remaining cilantro and red onion.

vegetables needed.

I hope you had the loveliest of holidays! Mine involved a lot of wine and building Lego houses with my youngest cousin, who adorned herself with a raccoon hat and her father’s Christmas tie. A little ’90s-style Blossom in the making. 10-year-olds are the best.

If you’re anything like me, you want to load up on veggies after an indulgent week of holiday dinners and cocktail-outings. My mom made this vegetable side dish for Thanksgiving, and it’s delicious and beautiful. Most of all, the variety of vegetables ensures that you get all sorts of good vitamins and nutrients. Enjoy! lv, molly

Roasted Vegetables with Pomegranate Vinaigrette

Serves 12 as a side

I forgot to take a picture last night, so I stole this from Martha Stewart. I hope she doesn't mind.

For the roasted vegetables:
1 large head regular cauliflower (about 2 pounds), cut into small florets
1 pound baby Romanesco cauliflower, or regular, cut into small florets
2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
1 pound brussels sprouts, halved
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

For the vinaigrette:
1/2 cup pomegranate juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup pomegranate seeds

Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
Meanwhile, make the vinaigrette. Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.

quinoa, cards, & vespers.

Happy Sunday! Here I am with a big cup of poorly brewed coffee and a deck of cards playing solitaire. I’m liking this day already. How’s your weekend been treating you? I had fun with Gavin and got in a fight with a golfer. Success.

I had the most fun evening with my friend Gavin. We ate fresh radishes that were spicy, tender little bits of heaven; then we drank Vespers (James Bond’s preferred drink, duh) and had fascinating discussions about Belfast, his home town, and shoes and relationships. I love that Gavin. I can’t get over the view at his new place– the mountains, the Space Needle, even a sneak preview of the Puget Sound.

Yesterday also marks the day when I found myself in an unpleasant altercation with a golfer. My jogging past him apparently disrupted his shot or other such nonsense, and hilarity ensued. Though I’m itching to tell you all the details, I’m going to keep my mouth zipped a little longer because the internet is, well, not exactly a haven of privacy. Not that I did anything bad (I didn’t), but you know…

And lastly… Here it is, as promised! Your non-boozy, non-sugary recipe. For someone who’s concerned about health, I haven’t been as health-conscious as I’d like to this week. I’ve been going for runs and bike rides, but because I’ve been crazy busy, I haven’t been cooking as much as I’d prefer. It’s left me feeling a little sluggish, so I’m looking forward to eating a lot of fruits and vegetables today.

[Side note. Come Tuesday, I'm going to be cooking like nobody's business with Janna during our sojourn to Whidbey Island. Yes, sojourn. We're planning on drinking wine, going for walks on the beach, and doing something with glitter. We have already discussed this plan in about as much detail, and I think it's going to be a wonderful few days. Expect a lot of delicious recipes later in the week when she and I return.]

This is one of my favorite recipes. Sadly, I don’t have a photo, so here’s a photo of quinoa. I don’t feel like enumerating on its amazing nutritional value, so read up here. Happy cooking, and enjoy your Sunday! lv, molly

Quinoa Pilaf with Spinach, Apples,  & Walnuts

1 1/2 cups quinoa
3 cups vegetable broth
salt
2 Tbl extra-virgin olive oil
3 scallions, minced
1/2 cup chopped walnuts
10 ounces fresh baby spinach
Freshly ground black pepper
1 apple, halved, cored, and diced

Variation: in the summer, I make this without cooking the spinach, apples, scallions, or walnuts. Once the quinoa is cooked, I just add all of the other ingredients and stir. It’s a great dish to bring to a barbeque or picnic.

Rinse the quinoa, drain, and set aside. Bring broth to boil in a saucepan. Decrease the heat to low; add salt if you fancy; and stir in the quinoa. Cover and simmer until all the broth has been absorbed, about 15 minutes.
While the quinoa is cooking, heat the oil in a large skillet over medium heat. Add the scallions and walnuts, and cook for about 2 minutes. Add the spinach, and season to taste with salt and pepper. Cover and cook until wilted, about 4 minutes. Then add the apple and cook for 5 minutes more. Stir in the cooked quinoa.

holiday recovery mode.

After myriad holiday indulgences, I think some light, healthy recipes from the NYT’s “Recipes for Health” column are in order. The column is particularly great when you’re in a pinch because you can select an ingredient you have on hand, and the site gives you a list of recipes. Healthy & helpful. These two recipes look especially good (I’ve had an insatiable craving for broccoli. I know. Weird, right?). xo, m

Warm Broccoli & Chickpea Salad

Serves 4 as a main dish, 6 as a side

1/2 pound (1 heaped cup) dried chick peas, soaked for 6 hours or overnight in 1 quart water [Alternatively, you can use canned chickpeas, but they’re often too mushy to work well in salads)
Salt, preferably kosher salt, to taste
1/2 pound broccoli crowns, broken into florets
1/2 small red onion, sliced (optional)
1/4 cup chopped fresh parsley, or a combination of parsley and dill
2 ounces shaved Parmesan

For the dressing:
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or put through a press
Salt, preferably kosher salt, and freshly ground pepper
6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or plain low-fat or nonfat yogurt

Place the chickpeas and their soaking liquid in a large saucepan and add enough water to cover by 2 inches. Add the bay leaf and bring to a boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until the chick peas are tender, 30 minutes to an hour. Remove the bay leaf.
Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then drain and rinse. Dry on paper towels.
Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic, salt, and pepper. Whisk in the olive oil (or the oil and buttermilk or yogurt). Set aside.
When the beans are tender, add the broccoli. Turn up the heat, cover and simmer or steam (depending on how much water is left in the pan) 5 minutes, until the broccoli is tender but still bright. Drain the beans and broccoli and toss with the dressing. Add the herbs and the Parmesan, toss again, and serve warm.

Risotto with Carrots & Leeks

Serves four to six, depending on the girth of your guests’ waists

About 7 cups well seasoned chicken or vegetable stock
2 tablespoons extra virgin olive oil
3/4 pound tender spring carrots, peeled and thinly sliced on the diagonal
2 large leeks, white and light green parts only, cut in half lengthwise, rinsed thoroughly and chopped
Salt, preferably kosher salt, to taste
1 1/2 cups arborio or carnaroli rice
2 teaspoons fresh thyme leaves
2 garlic cloves, minced
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
2 to 3 tablespoons chopped fresh parsley, or a combination of parsley, tarragon and marjoram or chives
Freshly ground pepper to taste
1 to 2 teaspoons fresh lemon juice
1/4 to 1/2 cup freshly grated Parmesan cheese

Pour your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned. Heat the oil in a wide, heavy skillet or saucepan over medium heat, and add the carrots, leeks and 1/2 teaspoon salt. Cook, stirring, until the vegetables begin to soften, about three minutes. Add the rice, thyme and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.Add the wine, and stir over medium heat until it has almost evaporated. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion — adding more stock when the rice is almost dry, then stirring — for about 20 to 25 minutes. Taste a bit of the rice. It should be chewy but not hard in the middle. (If it is still hard in the middle, add more stock and cook for another five minutes or so.) Stir in the chopped fresh herbs, add pepper to taste, taste and adjust salt.When the rice is cooked al dente, remove the pan from the heat and stir in another ladleful of stock, the Parmesan and lemon juice. The rice should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

a favorite meal.

I’m surprised I’ve never shared this recipe before because it’s the best. I found it in the Mayo Clinic cookbook years ago, and it’s become a staple dinner of mine. Easy, healthy, and yummy, this dinner is sure to become a favorite of yours too. Happy eating. xo, m
PS- This dish can easily be made vegan, since the cheese is more of a garnish than an integral ingredient. Substitute nutritional yeast, if you fancy.

Quinoa Risotto

Serves 3 as a main dish, 6 as a side
Note: add in whatever veggies you have on hand. I usually use more vegetables than the recipe calls for.

1 tablespoon olive oil
1/2 yellow onion, chopped
1 garlic clove, minced
1 cup quinoa, well rinsed
2 1/4 cups vegetable stock or broth
2 cups chopped, stemmed arugula
1 small carrot, peeled and finely shredded
1/2 cup thinly sliced fresh shiitake mushrooms
1/4 cup grated Parmesan cheese (I usually add more because I love cheese. I know the more cheese, the less healthy… oh well.)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Don’t let the garlic brown.
Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be brothy. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.
Stir in the cheese and season with the salt and pepper. Serve immediately.

Photo credit: skinny chef.