chickpeas

Meatless Monday: Freekeh Salad with Chickpeas and Goat Cheese

/ Melissa (I Crashed the Web) / 1 Comment

While I’m back to eating meat (I gave it up for Lent) and have been for some time, I still enjoy the occasional meatless meal. I’d been dying to try freekeh for a while now – after hearing it dubbed the “new quinoa” I knew that I had to give it a try.

What is freekeh? According to Wikipedia, freekeh “is a cereal food made from green wheat that goes through a roasting process in its production.” Freekeh Foods says, “Freekeh is a healthy alternative to rice because it has up to 3 times the protein as even brown rice! Freekeh is a roasted ancient grain that is equal to quinoa in protein and fiber … Freekeh has 6 g protein and 4 g fiber per serving.”

Freekeh Salad with Chickpeas and Goat Cheese

Anyway, enough about the health aspects of freekeh. You get it – it’s healthy. Now, how does it taste?

It reminded me more of rice than quinoa from the texture and flavor. It wasn’t nutty like some quinoas can be and it had a similar soft texture to rice. And it was just as easy to prepare! The fine folks at Freekeh Foods sent me three packages of Freekeh (original, rosemary sage, tamari) along with a bunch of recipe cards with recipes from freekeh breakfast cereal to freekeh chili. I can’t wait to try all the recipes out. But in the meantime, let me share some recipes I came up with, based on what I had on hand. First, Freekeh Salad with Chickpeas and Goat Cheese:

Freekeh Salad with Chickpeas and Goat Cheese

Freekeh Salad with Chickpeas and Goat Cheese

Here’s what you need:

  • 1 c. dry freekeh (I used Freekeh Foods original)
  • 2 TBS olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced or diced
  • 1 can chickpeas
  • 1/4 c. goat cheese
  • 1/4 c. toasted pine nuts

Here’s what you do:

  1. Prepare freekeh according to package directions (my freekeh said to add to 2 1/2 c water, boil, then simmer for 20ish minutes).
  2. While freekeh is cooking, heat 1-2 TBS olive oil on a pan over medium low heat. Add chopped onion and cook for 3-4 minutes. Add in garlic. Cook onion and garlic for 5 or so more minutes, until onion is translucent and soft.
  3. Remove onion and garlic from heat but keep in pan. Add chickpeas and toss to mix well.
  4. When freekeh is done cooking, drain well. Add to onion/garlic/chickpea mixture. Toss so the olive oil and garlic fully incorporate with the freekeh. Pour mixture into a bowl.
  5. Just before serving, toss with pine nuts and goat cheese. Enjoy!

Makes: 2-3 side dishes or 1-2 vegetarian main meals

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Some questions for you:

  • Have you tried freekeh before?
  • What’s your favorite meatless meal?
  • What other freekeh recipes should I try?

Disclosure: Freekeh Foods sent me three packages of Freekeh to try out. I was not compensated for this post and all opinions/thoughts/photos/other randomness are my own. And I can’t wait to try out my next package and share the info with you!

Freekeh Salad with Chickpeas and Goat Cheese

Looking for some more Meatless Monday, vegetarian recipes? Here are a few of my favorites:

more meatless mondays (1)

Meatless Monday: Chickpea Ratatouille

/ Melissa (I Crashed the Web) / 3 Comments

B and I have been watching old episodes of Julia Child’s The French Chef lately. That’s what happens when you don’t have cable. The show is in black and white, done in all one take, and all in all pretty funny to watch – not only because Julia Child is a funny character (her voice sounds like a muppet to me!) but also because the kitchen appliances are SO old and also because things don’t always work out as planned. There is no “cut” and then on to the next scene – meaning if something boils over or Julia uses vermouth instead of vinegar, we see it all! Why aren’t food shows like that today? So much more real, and fun, in my opinion.

Anyway, one old episode we saw Julia make some sort of french ratatoullie. I think I zoned out during the episode, but it reminded me that I hadn’t had ratatouille in quite some time and I was overdue. So, here’s a simple and easy meatless meal you can enjoy. I served mine over a quinoa blend, and B had his with chicken.

Chickpea Ratatouille - i crashed the web

Chickpea Ratatouille (Vegetarian)

Here’s what you need:

  • 1 medium eggplant, cut into about 1-inch large chunks
  • 1 zucchini, cut into about 1-inch chunks
  • 1/2 medium red onion, chopped
  • 2 peppers (I used two red bell), sliced
  • 3 large carrots, chopped into about 1/2-1 inch slices
  • 1 tbs olive oil
  • 1 28 oz. can of diced tomatoes
  • 3 cloves garlic, chopped in half
  • 1 16 oz. can of chickpeas, drained
  • salt/pepper to taste

Here’s what you do:

  1. Preheat your oven to 425°F.
  2. Combine chopped eggplant, zucchini, onion, peppers and carrots in a large bowl. Pour olive oil over mixed vegetables and mix well.
  3. Pour veggie mixture, can of tomatoes, garlic, and salt in large roasting pan.
  4. Roast vegetables for 30 minutes, until lightly brown and softened. Check at about 15-20 minutes in and stir mixture to ensure evenly cooked veggies.
  5. At about 30 minutes in, add chickpeas to roasting pan and cook for another 10-15 minutes. Season with salt and pepper to taste and enjoy!

Makes about 4 vegetarian main courses (again, mine was served over quinoa!) or even more side dishes (B had his with some balsamic marinated chicken I made).

Vegetarian Chickpea Ratatouille - i crashed the web

I’m also thinking about giving up meat again for Lent? What do you think – should I try it again? It wasn’t easy for me, that’s for sure!

Some questions for you:

  • What’s your favorite cooking show?
  • Vegetarian main meals – yay or nay? What’s your favorite? I’m a big fan of hearty veggie burgers, either homemade or store bought if I have to (my faves are Luna burgers and Morningstar).
  • Do you try to eat meatless once a week?
  • Do you give up anything for Lent?

Garbanzo Bean, Lentil and Vegetable Stew

/ Melissa (I Crashed the Web) / Leave a comment

As I shared with you earlier, I gave up meat for Lent and thus have been experimenting with quite a few new and different recipes. Dinners, typically chicken, pork or sometimes steak, are now slightly different and require a little more though process. So far (yes, only oneish weeks in) it’s been going well and I’ve had tons of fun trying out all the new recipes I’ve found.

I was on Pinterest a few weeks ago making a board of all the recipes I want to make when B said to me, “Why don’t you actually look at some of those cookbooks you own?”  I realized he was right – I’m always finding recipes from blogs, Pinterest, etc. but hardly ever taking advantage of the zillion cookbooks I have! So I took out the first book that I could see – my Bon Appetit cookbook I got as a wedding gift from my brother’s wedding “date.”  I marked off a few recipes and decided that this week was perfect to make the Garbanzo Bean, Lentil and Vegetable Stew.

I baked some cornbread, made the stew on Monday night and B and I enjoyed it on Tuesday. B’s rating? He’d “definitely eat it again” (which means it’s a winner).

Garbanzo Bean, Lentil and Vegetable Stew

Garbanzo Bean, Lentil and Vegetable Stew

(slightly adapted from Bon Appetit cookbook)

Here’s what you need:

  • 2 TBS olive oil
  • ½ onion, chopped
  • 4 garlic cloves, chopped
  • ¼ cup tomato sauce
  • 2 teaspoons coriander
  • 1 teaspoon caraway seeds
  • 1 teaspoon cayenne pepper
  • 2 ¼ cups canned vegetable broth
  • 2 ¼ cups water
  • 1 cup dried lentils
  • 1 15 to 16 oz can garbanzo beans (chickpeas), rinsed and drained
  • 12 baby carrots, cut into ¼ inch rounds
  • 1 cup frozen lima beans
  • 1/2 cup chopped fresh parsley  
  • 1 oz bag fresh spinach leaves

Here’s what you do:

  1. Heat oil in large pot over medium low heat. Add onions and garlic and sauté until soft and golden (about 10 minutes)
  2. Add tomato sauce, coriander, caraway and cayenne; stir one minute.
  3. Stir in broth, water and lentils. Increase heat to high and bring everything to a boil. Reduce heat, cover and simmer until lentils are almost tender, about 15-17 minutes.
  4. Add garbanzo beans, carrots, frozen lima beans and parsley. Cover and simmer until carrots are very tender, about 20 minutes.
  5. (If you want, you can cool this and refrigerate this a day ahead. Bring it back to a simmer before continuing. This is what I did – just make sure to add the spinach before serving)
  6. Stir spinach info stew. Cover and cook just until spinach wilts, about 3 minutes.  
  7. Enjoy! Serve over rice (which I did not do; I don’t like rice) or with cornbread (which I did do because I love cornbread). 

After B and I enjoyed the stew for dinner, we had about 3 cups leftover which were great for lunches the next few days.

Garbanzo Bean, Lentil and Vegetable Stew

Vegetarian Stuffed Acorn Squash

/ Melissa (I Crashed the Web) / Leave a comment

This recipe comes from another attempt to take B up on his new offer “to try anything that I make even if it’s vegetables” (including vegetables he doesn’t like, like squash, sweet potatoes, broccoli, spinach, chard, arugula … the list really just goes on).

I’d call this one a hit. B ate his whole half-stuffed squash (along with some chicken) and mine made a perfect dinner. I made the whole recipe (2 squashes =  4 servings) and had leftovers the rest of the week for lunch. I kid you not, I think it got better each consecutive day!

vegetarian stuffed acorn squash

Vegetarian Stuffed Acorn Squash (from Eating Well)

Here’s what you need:

  • 2 medium acorn squash, halved and seeded
  • 1 tsp plus 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 cup chopped onion
  • 2 cloves garlic, finely diced
  • 2 tablespoons water
  • 1/4 cup tomato sauce (homemade is always the best!)
  • 8 cups chopped chard leaves (about 1 large bunch)
  • 1 15-ounce can white beans or chickpeas, rinsed
  • 1/4 cup chopped kalamata olives
  • 1/3 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese

Here’s what you do:

  1. Cut each acorn squash in half and remove seeds. It’s easiest to do this if you microwave each squash for 40 seconds first – it will make them soft enough to cut in half.
  2. Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or large enough) microwave-safe dish. I used a pyrex so I could also put it in the oven. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.
  3. While squash is microwaving, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.
  4. Add garlic to cooking onion and cook for about 1 minutes. Stir in water, tomato sauce and the remaining salt and pepper.
  5. Stir in chard, cover and cook until tender, 3 to 5 minutes.
  6. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.
  7. Preheat broiler. I put mine at 500 degrees F.
  8. Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Remove squash from microwave (they should be fully cooked) and fill each squash half with about 1 cup of the chard mixture. If not already in a broiler-safe dish, place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.
  9. Enjoy! Serve alone or as a side dish.
ingredients vegetarian stuffed acorn squash

Here’s what you need

vegetarian stuvegetarian stuffed acorn squashffed acorn squash

Fill microwaved squash with bean mixture.

vegetarian stuffed acorn squash

Serve with a side salad!

Easy Spinach and Chickpea Veggie Burgers

/ Melissa (I Crashed the Web) / Leave a comment

I’ve never been a hamburger fan. While I do love meat (sausage, steak and lamb please!) I’ve never been a big fan of hamburgers. Still, I love a good veggie burger. There’s something so comforting about the slight crunch on the outside, and the all-over healthy mushy veggieness on the inside (as you can tell I’m no food writer). SO, I’ve been looking for different recipes so that I can take on this task of making myself a good and quick veggie burger without just opening my freezer and grabbing a Morningstar burger patty (I tend to keep the Spicy Black Bean, Asian and Tomato and Basil Pizza Burgers on hand at all times). Well, here’s one recipe that I recently tried. It made a pretty good burger, but I’m still looking for another one to try that has a different flavor. B – who has a self-proclaimed “meat tooth” – even liked them! He ate two (with a plethora of hot sauces), asked to take the leftover for lunch, and said “If you make these again I’ll eat them.” I was stunned – and ecstatic!

Do you have any recommendations of other easy (meaning not only not complicated but likely I have all the ingredients on hand), quick veggie burger recipes?

easy veggie burger - spinach and chickpea veggie burger
Easy Spinach and Chickpea Veggie Burgers

Here’s what you need:

  • 2 Cups Fresh Spinach
  • 1 Can Chickpeas, Drained
  • 1/4 Cup Chopped Red Onion
  • 1/3 Cup Ground Golden Flaxseed Meal (I used this)
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Cayenne Pepper
  • 1 Tbsp Olive Oil
  • Salt/pepper to taste

Here’s what you do:

  1. Heat oven to 475.
  2. Place all ingredients into an electric mixer.
  3. Slowly mix ingredients together, until they form a chunky liquid-like texture. The texture is almost like a thick cookie dough – moist but still moldable.
  4. Make batter into 5-6 veggie burger patties. Place patties on nonstick pan (or tin foil sprayed with Pam on top of a pan) and place into pre-heated oven.
  5. Cook each side for about 8-10 minutes. They should be lightly brown and crispy on the outside, soft on the inside, when through. You could also cook them on top of the stove or on a grill if you prefer.
  6. Enjoy! I like to serve mine on a wheat roll or English muffin with avocado, feta and arugula. Feel free to add ketchup or mustard if that’s your thing!  I also made these with homemade oven baked fries.

More good news? Depending on how big you make the patties, they can be anywhere from 120-200 calories a burger!

easy veggie burger - spinach and chickpea veggie burger

The spinach/chickpea patties before they went in the oven

easy veggie burger - spinach and chickpea veggie burger

burger and homemade baked fries in the oven

spinach and chickpea burger

Homemade veggie burger! Served mine with avocado, side salad and baked fries.

Healthy and Easy Moroccan Chicken

/ Melissa (I Crashed the Web) / 1 Comment

Did I get your attention with “healthy and easy”? Because honestly, this recipe is SO easy, and SO healthy – I don’t make it enough!

A few years ago, my friend Ali shard this recipe with me from Men’s Health and I’ve been making it ever since, with a few modifications. It’d been a while since I last made it so I decided to make it for dinner Monday night. It was perfect – B loved it AND there was enough for leftovers for lunch!

Steamy chicken and veggies cooking

Healthy & Easy Moroccan Chicken

Here’s what you need (serves 2):

  • 4 chicken tenderloins or 2 chicken thighs
  • 1 zucchini, cut into cubes
  • 1 can (16 oz) chickpeas
  • 1 can (14.5 oz) diced tomatoes (or two large fresh tomatoes, diced)
  • 1/2 Tbsp olive oil
  • Salt and pepper to taste
  • 1/2 – 1  tsp cayenne pepper*
  • 2-3 tsp ground cumin
  • 2-3 tsp paprika
  • box of couscous (I use Near East Parmesan)

Here’s what you do:

  1. Heat the oil in a large pan over medium heat.
  2. Season the chicken with 1 tsp of paprika, 1 tsp of cumin, and salt and pepper. *If you like your chicken particularly spicy, feel free to sprinkle with some of the cayenne pepper as well at this point. (UPDATE: Thanks Estivator for asking for further clarification on the cayenne pepper)
  3. Place chicken in the pan and brown each side-  probably like 3 minutes on each side. Doesn’t need to be fully cooked at this point.
  4. Add the chopped zucchini and continue cooking, stirring occasionally.
  5. When the zucchini has lightly browned, add chickpeas, canned or fresh tomatoes, cayenne pepper and some more cumin and paprika. I like to also add about half of the juice from the canned chickpeas.
  6. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through.
  7. While chicken and veggies are simmering, prepare the couscous according to the box’s directions.

Serve chicken and veggies over couscous. Enjoy!