Wednesday, April 2, 2014

Garbanzo Bean Sandwich Spread

 This is one of those recipes that can be eaten in many different ways.  We like it with coriander chutney and fresh veggies all stuffed in a pita pocket.  My kids like to eat it on crackers or with corn chips with their veggies on the side.  I made this spread for Paul (my hubby) when he was going to school full time because it was an easy meal to make quick in the morning before he left for his 12 hour day.  And it was filling for him too, he would be able to eat it and last for another 4-5 hours until he could come home and eat.  He did not have time to eat out during school so he needed something that was easy and hearty.  And in turn my kids started to love it too.  Garbanzo beans are such a fun legume and so good for us too!
This is how Lukas & Elsie like it and on their special plate!
And how Paul likes it. 
Garbanzo Bean Sandwich Spread Recipe

4 c garbanzo beans, cooked, chopped
1/2 red onion, minced
2 celery stalks, minced
2 garlic cloves, minced (or more if you like!)
2 TBS chicken like seasoning (I make my own and it is not salty)
1/2 tsp salt (leave out if using store bought chicken like seasoning)
1 tsp garlic powder
2 TBS chives, dried or fresh, minced
1 TBS parsley, dried or fresh, minced
1 TBS coriander
1/4 c hummus (this needs to be non-thick hummus or you will need water to mix the spread)

1. Chop the garbanzo beans so they are still large pieces.
2. Add the red onion, celery stalks and garlic and mix well.
3. Add the seasonings and hummus in a separate bowl and add to garbanzo beans and vegetables.
4. Let sit covered in the fridge for 2+ hours to allow the flavors to blend and marinate.
5. Serve with crackers or in pita bread with fresh vegetables and coriander chutney.

FYI: Coriander chutney is very spicy and can be purchased at your local Indian Market.  Or you can buy it online.  Other chutney would be good as well for those that prefer a more mild addition to the garbanzo bean sandwich spread.

Tuesday, April 1, 2014

Spinach Pancakes!

 When I told my kids I was going to make spinach pancakes they said, 'Mama that sounds kind of yucky!'  And of course, I explained to them that it would be fun to make healthy colored foods and green is such a healthy color!  We always drink green smoothies for one meal a day but when it was so cold out this winter it is hard to drink a cold smoothie.  So here is our rendition of green pancakes. I used my Blendtec to get the job done and it's such an easy clean up... Which makes me happy!  The pancake batter was green but when I cooked them they started to turn light green.  But they were tasty and sweet!  I used buckwheat flour and I think next time we make them I can use all buckwheat flour.  For my family and friends who are gluten free this is a recipe for you!
Spinach Pancakes Recipe
1 1/4 c almond milk
1 TBS lemon juice
2 TBS pure maple syrup (or honey)
2 TBS ground flax seed
1/4 tsp salt
1 TBS sliced almonds (optional)
1 1/4 tsp baking powder
1/2 tsp baking soda
1 c fresh spinach, packed
3/4 c buckwheat flour (fresh ground)
1/2 c whole wheat flour (can use buckwheat or other fresh ground grain)
1. Add ingredients to a high speed blender or mixer in order listed and blend well.
2. Drop batter by 1/4 c onto hot griddle or cast iron skillet and cook until it bubbles and flip over and cook another 1-2 minutes until brown.
Makes 12 - 4" pancakes.
As you can see my kids really liked the pancakes!  Even with the weird color they thought it was something fun to try.  We served it with natural peanut butter, homemade applesauce and yummy maple syrup from our good friends in the UP of Michigan!  It was a real treat!