12 Delicious Mother's Day Recipes + 1 "Momosa" Bar

12 Delicious Mother's Day Recipes + 1 "Momosa" Bar

Moms come in all shapes, sizes and colors so foods that celebrate her should, too! Decadent desserts are for some of our moms and delicious vegetarian meal or finger foods might be great for others. We’ve included a beautiful display of foods you can prepare with love for your mom this Mother’s Day..

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Loaded Veggie Salad Recipe {VIDEO}

Loaded Veggie Salad Recipe {VIDEO}

There is an end in sight to our RV living, at least for this year. We are soon-to-be home owners! A home without wheels. We are all excited about moving, but we will miss having our tiny home as our HQ. There is something so special and unique about small-home living and we have gained..

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Cod with artichokes and chickpeas

This is Week #48 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

Well look at me! I'm taking a bit of a break from baking by cooking a savory dish instead! I have been approached by coworkers who are wondering where the baked goods are this week?! And don't I understand that it's the holiday season? Fret not, more baked goods will come. 

I have had some health issues I have been trying to sort out, so little else besides sleep has sounded enticing in recent days. Once my boys are in bed, I: 1. take a bath, 2. sit next to my yummy hubby on the couch, 3. do some blogging, and 4. crawl into bed by 8:30 or 9:00. Such a party animal, aren't I?

If I'm going to make anything in the kitchen right now, it has to happen between 4:30 and 6:00 pm. I attempted this recipe while watching my boys at dinner-time, which is always a true test of multi-tasking. It all worked out. My boys got fed, the house didn't burn down, and the fish was fantastic! 

In a large, deep skillet, melt 2 tablespoons of unsalted butter in 1/4 cup extra-virgin olive oil.

Add to the skillet:

1 small white onion, sliced 1/2 inch thick

One 9-ounce box frozen artichoke hearts, thawed and pressed dry (I used canned and quartered)

1/4 pound shiitake mushrooms, stems discarded and caps quartered

2 carrots, cut into 1/2 inch pieces

2 garlic cloves, thinly sliced

Cook over moderately high heat, stirring occasionally until lightly browned, 7 minutes.

Add:

One 15-ounce can chickpeas, drained

1 cup chicken stock or low-sodium broth

Salt and pepper, to taste

Bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaported, about 5 minutes. 

Stir in:

2 tablespoons flat-leaf parsley, chopped

2 tablespoons chives, chopped

Keep mixture warm.

In a large nonstick skillet, heat 2 tablespoons of olive oil until almost smoking.

Season four 6-ounce skinless cod fillets with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom, about 6 minutes. Carefully flip the fillets and cook until they're white throughout, about 3 minutes longer.

Spoon the vegetables into a shallow dish and top with the seared cod fillets. Serve with lemon wedges.

Cod With Artichokes and Chickpeas

Fish cooked and served to perfection!

Contributed by Megan Porta from pipandebby.com.

Published Nov 30, 2011

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Serves: 4

Total time: 45 min

CodArtichokesChickpeas

Ingredients:

  • 2 tablespoons unsalted butter
  • ¼ cup extra-virgin olive oil
  • 1 small white onion, sliced ½ inch thick
  • One 9-ounce box frozen artichoke hearts, thawed and pressed dry
  • ¼ pound shiitake mushrooms, stems discarded and caps quartered
  • 2 carrots, cut into ½ inch pieces
  • 2 garlic cloves, thinly sliced
  • One 15-ounce can chickpeas, drained
  • 1 cup chicken stock or low-sodium broth
  • Salt and freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons snipped chives
  • Four 6-ounce skinless cod fillets
  • Lemon wedges, for serving
Instructions:
  1. In a large, deep skillet, melt the butter in 2 tablespoons of the olive oil. Add the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, 7 minutes. Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaporated, 5 minutes. Stir in the parsley and chives and keep warm.
  2. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Season the cod fillets with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom, about 6 minutes. Carefully flip the fillets and cook until they’re white throughout, about 3 minutes longer.
  3. Spoon the vegetables into shallow bowls and top with the seared cod fillets. Serve with lemon wedges.

Spicy Chickpea Salad Recipe

Combine fresh tasty vegetables with chickpeas in a protein packed salad. Each crunchy bite offers a scrumptious filling salad, side dish or filler to a wrap. This colorful salad that brings summer to life in any season!

Fresh-ingredient salads rock. They're pretty and fresh and tasty and versatile. My husband and I make a killer fresh salad that rivals this one, and I'll share it before summer arrives. By the way, where is summer? We got teased with a bit of warm weather last week, so now the cold and snow and freezing rain are even harder to swallow. I'm not convinced that summer will ever welcome us into her warm embrace.

This colorful salad helps me to believe that it might happen, though. It makes me think of lunches outside with my boys as we sit barefoot on the grass, wiping beads of sweat from our foreheads. Mmmmmmmm.

Back to my cold reality known as Minnesota.

If you, too, enjoy tricking yourself into believing it is summer when it is in fact not, make this salad! My family loved it and the entire batch was gone within 24 hours, despite the lack of warm weather.

HOW TO PREPARE SPICY CHICKPEA SALAD

A salad that will make a healthy choice delicious and unforgettable!

STEP 1 -

Drain 2 cans of chickpeas and place them in a medium bowl.

STEP 2 -

Add 1 tomato diced, 1/2 cup diced cucumber, half of a small red onion diced and half of a seeded jalapeno minced. Pour in 2 tablespoons olive oil and 1 tablespoon vegetable oil. Squeeze two tablespoons of fresh lemon juice in and mix in 1 teaspoon ground cumin with a quarter teaspoon cayenne pepper. If you like to mix things up, add in 1 teaspoon dried mango powder!

STEP 3 -

You can chill the salad in the refrigerator for an hour or serve it room temperature. Enjoy!

Kitchen Tips: If you want to go fresh and do as the recipe suggests, soak 1 cup of dried chickpeas in water overnight. Drain the chickpeas and bring to a boil in a large saucepan in 4 inches of water. Reduce heat to medium and simmer for 2 hours, or until chickpeas are tender.

The first thing we did upon making this was throw it onto a piece of flatbread with sliced turkey and black pepper. It’s a great way to make an easy meal and stay healthy - it was delicious!

A piece of lettuce would have added a nice crunch, but that had probably been juiced, as well.

No mayo needed! It made a delicious, healthy dinner wrap.

The next day for lunch, I used it as a topping for my boring baked chicken and cottage cheese. And I ate the last of it with crackers for a snack.

I can think of about 100 other things I'd like to put it in and on and in between. Or, I wouldn't mind eating it straight from the container while having a picnic lunch with my family, the beating sun making the tops of our heads hot.

Ahhhhh, a girl can dream.

SPICY CHICKPEA SALAD

spicy chickpea salad

A colorful salad that brings summer alive in any season!

Contributed by Megan Porta from pipandebby.com.

Published Mar 23, 2011

Print Friendly and PDF

Serves: 4

Total time: 2 hr 15 min plus overnight soaking

SpicyChickpeaSalad"

Ingredients:

  • 1 cup dried chickpeas (about 5 oz), soaked overnight and drained
  • 1 tomato, cut into ½-inch dice
  • ½ cup diced cucumber (1/2 inch)
  • ½ small red onion, finely diced
  • ½ jalapeno, seeded and minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried mango powder, optional
Instructions:
  1. In a large saucepan, cover the chickpeas with 4 inches of water. Bring to a boil and simmer over moderate heat, stirring occasionally, until tender, about 2 hours; drain.
  2. In a large bowl, combine the tomato, cucumber, red onion, jalapeno, olive oil, vegetable oil, lemon juice, cumin, cayenne pepper and mango powder. Add the chickpeas and season with salt. Serve the chickpea salad at room temperature or slightly chilled.