Chickpea Flatbread.

I’ve become obsessed with these chickpea flatbreads. Lately I’ve been making them every week, because they go with everything and are so good. They’re the basis of a breakfast tostada-like thing I make on weekends, a great addition to a curry chicken and cauliflower rice work lunch, and I’ve even tried to make them into a quesadilla for dinner (with mixed results). They’re also very forgiving–it’s tough to overcook them–and have so few ingredients, I can barely call this a recipe. But a recipe it is, and such a versatile one. Chickpea flatbreads are quickly becoming one of my go-tos and I’m not mad about it.

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INGREDIENTS

2 cups chickpea flour
3 cups cold water
olive oil
salt and pepper

DIRECTIONS

Pour the chickpea flour into a mixing bowl, and slowly whisk in the cold water, stirring to break up any lumps. Once you’ve added all the water and the batter is completely combined, use a slotted spoon to skim off any foam that has risen to the top. Get rid of that foam! Your digestive system will thank you later. Set the de-foamed batter aside on the counter to soak overnight (or for at least 6 hours).
A note on soaking: I’ve made the flatbreads after waiting only 3 hours, and while they still turn out delicious, they are also a lot harder on your digestive system (remember that rhyme about beans?). So I soak the batter overnight at a minimum.

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Once the batter has soaked, use a slotted spoon again to skim off any foam/impurities that rise to the top. Then give the batter a good stir to make sure it’s well-combined, and you’re ready to make some flatbreads!

Heat a crepe pan or other non-stick surface over a low flame (2 out of 10 on my stove) and add a good amount of olive oil to the pan – not so much that you completely cover the bottom of the pan, but more than you’d use to just grease it. The olive oil is a fantastic flavor in this recipe, so you really do want to taste it.

Once the pan is hot, you’re ready to add your batter. The amount you add will depend on the size of your pan: I use about 1 cup of batter, which covers the entire pan so that you can’t see the bottom–thicker than a crepe. Pour it in, add salt and pepper to taste, and let cook undisturbed for about 10 minutes. Once the batter is set on top, turn up the heat to medium/medium low (4-5 out of 10 on my stove) for 2 minutes to brown the bottom.

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Flip the flatbread over and cook the other side for another 8 minutes or so, until both sides are browned and the flatbread is cooked through.

That’s it! I prefer to serve these right away, with some melted cheese, salsa, and eggs. Or you can let them cool, cut them up into quarters, and serve later. These heat up fine in the microwave, but they’re best reheated on a skillet. Usually I make one at a time, and I keep the rest of the batter in the fridge to make later (up to a week after first mixing it).

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Split Pea Soup with Bengali Spices.

I’ve been meaning to share this recipe for a while now (pretty sure I’ve been making it for almost a year!). One of my best friends, who is an amazingly creative cook, gifted me a batch of her Bengali spice mix, called panch phoron. I started using it in split pea soup, and it is SO GOOD. The spices get toasted and give a really interesting and savory flavor to the already-wonderful classic split pea. This stuff is great fresh or as leftovers, and it freezes well, too, so you can definitely make a big batch and pop half in the freezer. Pair it with almost any garnish you can think of–my favorites include fresh herbs, grated cheese, toasty buttery croutons, or a poached egg. So without further ado, one of my favorite soups…Split Pea with Bengali Spices!

Bengali Spice Split Pea Soup| KellyintheKitchen | Ingredients: bacon fat or butter, onion, garlic, carrot, celery, Bengali Spice Mix (fenugreek seed, fennel seed, cumin seed, nigella seed), split peas, cooked ham, chicken stock, thyme, fresh parsley

INGREDIENTS
bacon fat (butter or olive oil will work also, of course)
1 onion, chopped
4 carrots, chopped
4 stalks of celery, chopped
4 cloves of garlic, minced
2 tsp Bengali spice mix (see below)
2 cups cooked ham, chopped
1 lb split peas 5-7 cups stock or water
1/2 tsp dried thyme
salt and pepper to taste
optional: 1/4 cup fresh parsley, chopped

for panch phoron spice mix (equal parts of all spices):
fenugreek seed
nigella seed
mustard seed
cumin seed
fennel seed

DIRECTIONS

Add bacon fat to a Dutch oven or other large soup pot over medium low heat. Add onion, carrot, celery, and garlic, and stir. Cook until softened and just starting to brown. Use a large spoon to move all the vegetables to the side of the pan. Put a bit more fat in the pan and add the spice mix. Stir into the oil and cook until fragrant–just a few minutes–and be careful not to burn.

Bengali Spice Split Pea Soup| KellyintheKitchen | Ingredients: bacon fat or butter, onion, garlic, carrot, celery, Bengali Spice Mix (fenugreek seed, fennel seed, cumin seed, nigella seed), split peas, cooked ham, chicken stock, thyme, fresh parsley

When the spices are cooked, stir them into the vegetables. Pour in the stock or water, ham, thyme, and split peas. Bring to a boil, then turn down to a simmer and cook until the split peas are softened. When the soup is done cooking, taste for seasoning and add salt and pepper to taste. Stir in the fresh parsley and serve hot!

Bengali Spice Split Pea Soup| KellyintheKitchen | Ingredients: bacon fat or butter, onion, garlic, carrot, celery, Bengali Spice Mix (fenugreek seed, fennel seed, cumin seed, nigella seed), split peas, cooked ham, chicken stock, thyme, fresh parsley

Though you may be tempted to eat it all up right away, this soup is PERFECTION as a leftover. The flavors get even better when they have a few days to develop.

Bengali Spice Split Pea Soup| KellyintheKitchen | Ingredients: bacon fat or butter, onion, garlic, carrot, celery, Bengali Spice Mix (fenugreek seed, fennel seed, cumin seed, nigella seed), split peas, cooked ham, chicken stock, thyme, fresh parsley

Black Bean and Goat Cheese Dip.

After a month hiatus from blogging, I’m back! It’s been a very busy, fun month which included a fantastic ten day vacation in Paris! Hopefully this Europe-trip-in-the-Fall thing is starting to become an annual habit for me – at about the same time last year, I was heading off to Scotland for 10 days of Highland hijinks. Paris was so lovely, and it was wonderful to get to spend a full ten days in the city. We were really able to combine sightseeing with relaxation in the best possible way, while sprinkling in lots of amazing eating! Here are some highlights of the trip, before we get into recipe-land.

One of many, many patisserie visits, we had kick-butt hot chocolate and baba au rhum at Angelina, near the Tuileries:

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A big culinary highlight of the trip was dinner at the art nouveau dreamworld Brasserie Julien. I was lucky enough to discover this place on a previous visit to Paris, and I couldn’t wait to bring my friends back to enjoy it this time. We enjoyed plate after amazing plate of their beautiful food—Julien delivered again. For my main course, I had this shrimp and salmon dish in a light lime cream sauce:

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I love the ubiquity of Paris cafes – they mean instant peace and a full tummy, with a side of people-watching. The intermittent Fall rain was a great excuse to drop in.

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Probably my favorite pastry of all time is the buttery, chocolate-filled croissant-like bun known as pain au chocolat. Pair it with a cup of black tea and you’ve got a breakfast of champions right here. SO GOOD.

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And not pictured: a HEFTY daily dose of macaroons that would rival the excesses of Versailles. Nothing beats a chocolate macaroon. Except 5 chocolate macaroons.

And now, folks, for the recipe: a creamy, spicy, delicious black bean and goat cheese dip.

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INGREDIENTS

olive oil or bacon grease
1 small onion, chopped
1 clove garlic, minced
1 tsp ground cumin
2 (15 oz) cans black beans, drained and rinsed
1 cup vegetable stock (chicken stock or even water would work here, too)
1 (4 oz) can green chiles, chopped
2/3 cup Greek yogurt (or sour cream will do)
1/2 tsp oregano
salt and pepper to taste
2 oz goat cheese
sriracha or other hot sauce
1/2 cup green onion, chopped
tortilla chips, pita bread, or carrot and cucumber slices for dipping

Just the Recipe link: Black Bean and Goat Cheese Dip

DIRECTIONS

Preheat oven to 375 F.

In a bigger saucepan than the inexplicably small one I chose to use for this, heat olive oil or bacon grease over medium flame. Saute the onion and garlic until soft, about 5 minutes. Stir in the cumin and cook another minute, and then pour in the first can of black beans. Mash with a potato masher.

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Stir in the vegetable stock and green chiles. Simmer until most of the liquid has evaporated.

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Then add the second can of beans and mash again, a little more coarsely this time. Remove from heat.

Stir in the Greek yogurt, oregano, salt, and pepper. Transfer the bean mixture to a baking dish.

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Break up the goat cheese into small pieces and press them into the dip, speckling the top with the little white gems. Drizzle sriracha or other hot sauce over the top.

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Bake for 20 minutes. As the dip bubbles, it might bubble over, so make sure you have a pan or a sheet of foil to catch any drips. When the 20 minutes are up, remove from the oven.

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This stuff is great both hot and room temperature. Just before you serve it, sprinkle with chopped green onion. Serve with tortilla chips or pita bread, or do what I did and cut up some carrots and cucumber for dippin’.

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Loaded Chili.

Garnishes. Goodies. Fixins’. At least half the reason I love chili is the toppings you get to put on it. Oh, my, the toppings. This recipe is about making an amazing chili that will eventually become an Ode to Toppings, and I want you to use them all: avocado, cheese, cilantro, tomato—whatever your heart desires. And you know what? You are a great cook and a wonderful person, and you deserve a beautiful meal. So thank yourself for making this by plating it up like a work of art and garnishing the heck out of it. Heidi at 101 Cookbooks is the master at this. Here are some of her most gorgeously garnished soups: Split Pea, Broccoli Cheddar, Yellow Split Pea, and Posole in broth. Let life imitate art and load up this chili!

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INGREDIENTS

for the chili:
olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp oregano
1/2 tsp coriander
1/2 tsp cumin
1/4 tsp red pepper flakes
salt and pepper to taste
1 lb ground meat (I used pork)
1 28oz can diced tomatoes
2 cups stock (I used beef stock)
2 tbsp fresh cilantro, chopped
1 16oz can black beans, drained and rinsed
1 16 oz can corn, drained and rinsed

all the fixins’:
avocado, sliced
fresh cilantro, chopped
cheese, shredded
fresh tomato, chopped
onion or green onion, thinly sliced or minced
squeeze of lime

Just the Recipe link: Loaded Chili

DIRECTIONS

Heat oil in a pan and add onion and red pepper. Cook about 8 minutes, until softened.

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Add the garlic and the cayenne pepper, oregano, coriander, cumin, red pepper flakes, salt, and pepper. Stir and cook 1-2 minutes, until fragrant and yummy-smelling.

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Add the ground pork and use your spoon to break it up. Cook until browned, stirring occasionally.

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Once the meat is browned, pour in the canned tomatoes and the stock. Toss in a bay leaf for good measure. Bring to a boil and then turn down to a simmer. Simmer for 45 minutes.

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After 45 minutes have gone by, add the cilantro, corn, and beans, and simmer for another 15 minutes.

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Taste for seasoning and your chili is good to go! Now dress it up. And make it look beautiful, for heaven’s sake! You’re worth it.

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Roasted Spiced Chickpeas.

Lately at work, I’ve been hanging around a lot of talk about snack foods. Normally I’m not really much of a snacker; I never buy chips or pretzels or anything like that, because I generally don’t crave them. But for the past week, I’ve been taking a lot of notes about people’s snacking habits, and as a result, I found myself really craving salty snack foods. This led me to two thoughts: 1) I have a reaffirmed belief in the power of advertising to get people interested in products they never would have cared about before (i.e., me craving snack foods), and 2) I wanted to give these roasted chickpeas a go, after having seen them on a handful of blogs over the past month or so. Roasted chickpeas make a fantastic replacement for chips. They’re crunchy, salty, spicy, and come in any flavor you can make. So make some!

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INGREDIENTS

1 can chickpeas
olive oil
salt
extra virgin olive oil
seasonings of your choice (I used Ukrainian Village Seasoning from the Spice House)

Just the Recipe link: Roasted Spiced Chickpeas

DIRECTIONS

Preheat oven to 350 F.

The chickpeas require quite a bit of prep: Drain them. Rinse them off. Remove the skin from each little bean, pretending you’re a rabbi conducting a hundred brises. Lay them out on a towel and gently pat them dry. In a bowl, toss them with a drizzle of olive oil and a good sprinkling of salt.

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Lay the salted, oiled chickpeas out on a baking sheet.

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Bake about 50 minutes, until they’re crunchy and browned.

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Now, the seasoning part. There are so many flavor combos that I want to try! Paprika and cumin, parsley and granulated garlic, honey and cayenne pepper, and good old salt and pepper – all yummy pairings. For this batch, I used one of the Spice House‘s awesome Chicago neighborhoods spice blends – the Ukrainian Village seasoning – which has a great blend of onion and pepper flavors. I topped it off with a little sprinkle of truffle salt, just because I was feelin’ fancy.

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That’s it! I love these. They’re a great, substantial snack to munch on when you need a crunch but don’t want to go the chips or nuts route. Enjoy! And be sure to let them cool completely before you put them in any kind of container, or else the heat/condensation will make the chickpeas soggy.

100th recipe! and, Roasted Garlic Refried Black Beans.

Happy 100th recipe from KellyintheKitchen! And just in time before the new year. These humble yet flexible refried black beans perhaps aren’t high-brow enough to be deserving of posting-milestone glory, but look beyond their simplicity to see the awesome possibilities. They work great as enchilada or taco filling, a topping for rice, a spread on top of toast, omelet filling or a side for scrambled eggs…the list goes on. My recipe includes ham, but these also make great vegan beans, sans ham of course. They are incredibly versatile. I ate them with a scoop of Greek yogurt and scallions on top and it was great. These are smart to have around. Happy 100!

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INGREDIENTS

3 cloves garlic, with peels still on
olive oil
1/2 red pepper, diced
4 scallions
1 cup diced ham (optional)
2 cans of black beans (one can drained and rinsed, the other with the liquid)
dash of seasoning salt (I used Pilsen Latino Seasoning from the Spice House) – optional
salt and pepper

Just the Recipe link: Roasted Garlic Refried Black Beans

DIRECTIONS

First, dry roast the garlic in a pan over medium low heat. Once they’re tender and soft, set the cloves aside until they’re cool enough to peel.

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In another pan, heat a drizzle of olive oil over medium heat and add the red pepper. Once it’s softened, add the peeled roasted garlic and scallions and, if you’re not doing vegan beans, the ham. Stir around to crisp it up a bit, cooking for about 3 minutes if you’re using ham, or about 1 minute if not.

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Add the black beans and go at the whole thing with a potato masher. Add a drizzle of olive oil, salt and pepper to taste, and if you want, a pinch of seasoning salt.

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Cook, stirring occasionally, until the beans are heated through. Add a splash or two of water if you want a looser texture – I left mine as they were and they were great. Then serve them however you like! I gave ’em a good dollop of Greek yogurt and an extra sprinkle of scallions and was good to go. Enjoy!