A Master Recipe for Marinated Beans There’s no shortage of inspiration for cooking pulses (beans and lentils) – people have been eating and growing them for some 11,000 years (1). Foundational to cuisines around the world, today they’re as popular as ever as folks focus on plant-powered eating and ways to support sustainable agriculture. Pulses, […]
Antidote to a Spring Storm
April 18, 2017 by 1 Comment
Mediterranean Chickpea Stew It’s April and spring is “in the air,” however on days like this one it means torrential rain and wind. I suggest this comfort-food antidote – Mediterranean Chickpea Stew. The ingredients that wrap flavor around the chickpeas will whisk you to a sunnier Mediterranean land – fresh rosemary, garlic, tomatoes and meaty […]
A Golden Twist on Hummus for Fall
October 30, 2015 by Leave a Comment
Pumpkin Hummus with Fig Olive Gremolata Hummus is hot. Sales reached 695.5 million in 2014, a number that has doubled since 2009 (Reference 1,2). It’s become a staple in many homes, including mine. Not only is hummus scooped onto pita bread and chips, it is replacing butter and mayonnaise in wraps, sandwiches and more. Arabic for “chickpeas” […]
A Gluten-Free Flatbread Everyone Loves
September 12, 2013 by Leave a Comment
Farinata Everyone who tries this pizza-like appetizer, made with a chickpea (garbanzo bean) flour crust, seems to fall in love with it. I was moved to try Farinata when I found a half-empty bag of garbanzo bean flour after testing Garbanzo Bean Gnocchi with Forest Mushrooms and Garlic Chive Coulis in my friend Braiden […]
Green Garbanzo Beans
July 6, 2011 by 3 Comments
Green Garbanzo Hummus I love to discover a new food – and it’s even better when it’s a good value and good for you. I live near the Costco headquarters and our local store seems to be a testing ground for new products which, along with some fun eating, provide insight into food trends. On a […]
Layer and Build Flavors
May 26, 2011 by Leave a Comment
Pasta with Marinated Chickpeas, Grilled Vegetables and Sausage This spring I had the pleasure of working with senior students at the Culinary Academy of Seattle Central Community College. The project required them to prepare a meal that meets strict limits on calories, sodium, fiber, fat and saturated fat, use seasonal and nutrient-rich ingredients and employ […]
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