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.

IMG_8200

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.

IMG_8161

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.

IMG_8193

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).

IMG_8197

Advertisements

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:

IMG_9928

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:

BYQjjL2IEAE58o2

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.

IMG_9955

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.

IMG_9950

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.

IMG_0078

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.

IMG_0062

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

IMG_0069

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.

IMG_0072

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.

IMG_0073

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.

IMG_0074

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’.

IMG_0079

Refried Beans.

I never ate refried beans as a kid. They just looked so…gross. Ugh. And while I love them now, I have to admit that they’re one of the homeliest side dishes around. Their puree-like texture, the way they just kind of plop, free-form, onto your plate, and that unappetizing pink-beige color, reminiscent of cafeteria lunches on The Simpsons. Sorry, I’m sure you don’t even want to read the rest of this post after that description. But folks, those bean-hating days are long gone, and today I don’t care how ugly refried beans are, because they taste great. So I made them for dinner, and in spite of their homeliness, they were pretty fantastic. Rock on, refried beans, and don’t go changin’!

PS – I made these to go with my Spicy-Tangy-Sweet Pulled Pork, and I cooked my beans in some of the pork cooking juices. If you’re thinking this was a good idea…you are correct. Do it. Of course, they can be made vegan as well – just use water or vegetable stock instead of chicken stock or pulled pork juices.

IMG_9189

INGREDIENTS

olive oil or bacon fat
2 cloves garlic, minced
1/4 tsp cumin
pinch of red pepper flakes (or more to taste)
2 cans pinto beans, drained
1/2 tsp dried oregano
1/2 cup water or stock (or, if you’re making these with my Spicy-Tangy-Sweet Pulled Pork, as I did, skim off 1/4 cup of the pork juices and use water/stock for the other 1/4 cup)
salt and pepper
optional: shredded cheddar cheese

Just the Recipe link: Refried Beans

DIRECTIONS

These are really easy. Heat the oil or bacon fat over medium low and add the garlic. When it’s softened, add the cumin and red pepper flakes and stir. Cook until fragrant, about a minute.

IMG_9170

Then add the beans, the oregano, and the water or stock. I HIGHLY recommend making these while a pot of pulled pork is cookin’ in the oven, because if you do, you can replace half (or all) of the water/stock in this recipe with the glorious cooking juices from the pork. It would be a really good decision, but it’s not a mandatory one. Stir and bring to a simmer.

IMG_9172

When the beans are heated through and some of the liquid has cooked away, grab a potato masher (or even a fork) and mash the beans to your heart’s content. I like my beans on the smoother side, so I work the masher quite a bit. But do whatever floats your boat.

If the beans are how you like them, turn off the heat. If you want to cook away a bit more of the liquid, turn the heat up to medium high and cook, stirring consistently, until the beans reach desired consistency. Stir in some shredded cheddar cheese if you like.

IMG_9174

That’s all, folks. Refried beans from scratch: they’re ugly on the plate, but beautiful in your mouth.

IMG_9190

And may I plug my own recipe again by suggesting that you serve these with Spicy-Tangy-Sweet Pulled Pork? Yes I may.

IMG_9196

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!

IMG_7707

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.

IMG_7683

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.

IMG_7687

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

IMG_7691

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.

IMG_7692

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

IMG_7699

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.

IMG_7706

Bean and Caramelized Onion Quesadillas.

If I ever had to sit down and make a master list of favorite foods, quesadillas would definitely make the top ten, if not the top 5. I just love how versatile they are – any kind of meat, any and all kinds of veggies, and of course, beautiful wonderful cheese. While a good quesadilla can be made with any number of cheeses, my money is on chihuahua cheese for spot numero uno. It’s perfectly melty, and its flavor isn’t overpowering but instead makes an awesome background flavor to whatever the “meat” of the quesadilla is. I say “meat” with quotes around it because this recipe actually doesn’t have any meat in it! Instead, it has flavor-packed sweet caramelized onions and pinto beans, with just a bit of cilantro. So simple, but so good. And some avocado on the side, to do what it does best: make everything better.

IMG_6937

INGREDIENTS

1/2 white onion, sliced thin
olive oil
butter
salt
tortillas (I use flour, but use corn or other gluten-free tortillas if you like)
chihuahua cheese, grated (this is my favorite, but any good melting cheese will work)
1/2 can pinto beans, drained and rinsed
cilantro, chopped
sliced avocado

Just the Recipe link: Bean and Caramelized Onion Quesadillas

DIRECTIONS

First, heat a drizzle of olive oil and a pat of butter over high heat. Add the sliced onions and a bit of salt to help them release some moisture, and stir to coat.

IMG_6920

Once they’ve started to soften, turn the heat down to low and continue to cook, stirring every few minutes. You can let them caramelize as log as you like – anywhere from 15 minutes to half an hour.

IMG_6922

Once the onions are done to your liking, start assembling the quesadillas. I like to make my quesadillas with one tortilla folded in half, rather than with two tortillas one on top of the other. So I fill just half – first a layer of cheese, and then the onions.

IMG_6924

Next come the beans, and a sprinkle of cilantro. I only had dried so you can barely see it –  but it’s there!

IMG_6928

Now fold the tortillas over so that they form a little envelope, and cook them in a hot pan or quesadilla maker, if you’re lucky enough to have one of these awesome machines. When one side is browned, turn them over and brown the other side. You want the fillings hot and the cheese good and melty.

When they’re done, that’s it! Enjoy with avocado, sour cream, salsa – whatever you like.

IMG_6931

I wish I hadn’t eaten these earlier, so I could eat them right now.