Radish Pita Filling & a Green Smoothie!

Oh, radishes. Do you remember that in one version of the Rapunzel story the father steals radishes from the witch because his pregnant wife craved them? It was the radish craving/radish theft that led to Rapunzel being taken and put in a tall tower.

I am not stealing radishes, nor do I crave them. In fact, I only eat them because they’re part and parcel of our CSA. Every year, I continue to look for ways to eat them AND the greens that come with them. (The greens are very good for you–better, in fact, than the radishes themselves. If recipes were written for health and not taste, radish recipes wouldn’t start with the phrase, “Remove the greens and thrown them away,” but “Remove the radishes and throw them away.”) It’s only because I don’t like to waste food that I don’t throw either parts away (we’d compost them, anyway…read about our compost ball here…), but this past weekend I found the MOST DELICIOUS radish recipe that would motivate me to go out and BUY RADISHES in January. Maybe.

Smashed Chickpea, Basil, and Radish Pita Filling

adapted from Martha Stewart Living

(originally a pita chip dip, not a sandwich filling)

2 cans (15 oz. each) unsalted chickpeas, drained and rinsed (reserve 1/3 C. liquid)

2 T. extra virgin olive oil

coarse salt and freshly ground pepper

1/2 C. fresh basil, coarsely chopped (If you, by chance, have lime basil, it is excellent in this recipe!)

8 radishes, chopped

1 small garlic clove, finely grated

1/4 C. lemon juice

pocket bread (sometimes called pita bread)

Lightly mash chickpeas, oil, 1 t. salt, and 3/4 t. pepper in a bowl until creamy but still chunky. (Using a potato masher is a great idea!) Stir in basil, radishes, garlic, and lemon juice. Stir in reserved chickpea liquid, 1 T. at a time, until it holds together. Serve in pocket bread as a sandwich.

Then, with the greens, make

Radish Green Banana Smoothie

I do not measure smoothies. I just taste them and add what I have. Feel free to experiment with this recipe! You can also use kale, Swiss chard, or bok choy in place of the radish greens.

Blend together:

1 bunch radish greens

2 C. pineapple juice

1 frozen banana

1/2 C. yogurt

1 T. honey

1 T. flax seeds.

Make and eat for any meal, or any snack, during the day. My two-year-old had some of mine today and liked it so much, she said, “Cheers!”

Cheers to you, too!

Other yummy radish recipes you may enjoy: Sauteed Radishes with their Greens, Pickled Radish Relish, and Radish Tea Sandwiches.

Hummus: Three Variations

When I was in college, some of my friends decided to ban hummus from their weekly gatherings because it was the new popular vegetarian staple and everyone would bring it. Thus, the weekly gatherings were becoming more and more mundane and it was the hummus’ fault. It is probably stories like this that have influenced the evolution of hummus. Traditionally, the ingredients have been standard: chickpeas (garbanzo beans), tahini (sesame seed butter), lemon juice, garlic, and spices. Now, however, you can find all sorts of hummus, variety enough to feed groups of friends week after week without being overly repetitive. Here are three recipes for hummus. The first one can be made with a pot and a spoon; the others will be smoother if you have something to process the hummus in (like a food processor or blender).

Red Lentil Hummus

This is the easiest hummus recipe I have ever seen or tried. It’s hardly “hummus,” in the pure sense of the word, lacking 3 of the standard ingredients, but it works. Though red lentils are a gorgeous orange before they’re cooked, during cooking, they sadly turn brownish yellow. (This recipe is adapted from The Essential Book of Jewish Festival Cooking.)

2 C. red lentils, picked over

2 bay leaves

1 ½ teaspoons salt

4-5 large garlic cloves, pressed

1 ½ to 2 teaspoons dried oregano (make it tablespoons for fresh)

1/4 C. olive oil

Rinse the lentils by covering them with water, swishing them around, and draining the water with a sieve or small colander. Rinsing is a very important step. Do this until the water is clear.

Put the lentils and bay leaves in a large saucepan with water to cover the lentils an additional one and one-half inches. Bring to a boil and lower the heat. Skim off the foam that develops on top. (You don’t have to baby-sit the pot, just keep an eye on it and remove the foam when there’s a lot. You probably won’t get it all; that’s OK.) Cover and cook over low heat for 45 minutes, stirring occasionally. Continue to keep an eye on the top. Sometimes the foam will reach the lid and boil over. If this happens, turn the heat down a bit and wipe up the mess. There should be a bit of water left on the top when the lentils are finished. Remove the bay leaves.

Beat the mixture with a spoon until it is a smooth mash, and the water is mixed in. In a small bowl, mix the salt, garlic, oregano, and olive oil, and stir briskly into to lentil mash. Add black pepper to taste.

Adzuki Bean Hummus

A more traditional recipe, this hummus uses adzuki beans, an important legume in Korea and Japan. This recipe also calls for kombu or kelp, an edible seaweed. When we lived in BC, I used dried BC kelp, which I could get at many markets that specialize in Asian and health foods. (You can leave it out, if you want, but the hummus will be less flavourful.) You could substitute nori (sushi wraps) for the kombu.

1 C. dry adzuki beans

4 inch piece kombu or kelp

Place the above ingredients in a heavy pot with water to cover the beans several inches. Bring to a boil, reduce to simmer, and cook for at least 1-2 hours or until soft.

Add:

2 T. tahini

4 T. rice vinegar

1 ½ t.  ground coriander seeds

1-2 T. fresh grated ginger

½ t. sea salt or Kosher salt

lime juice (optional)

Mix together. If you have a blender or food processor, process until smooth. If not, mash together with a potato masher. Add lime juice if necessary for flavor, if you like.

Pinto Bean Hummus

Pinto beans are medium-sized beans, beige overlaid with brown dappling. I just made this recipe with Evelyn again last week; we picked mint and wild chives from our yard. Evelyn loves to eat mint! She’ll eat a whole sprig as a little snack.

To make this recipe, follow the instructions for the above hummus recipe, using the following ingredients:

1 C. dry pinto beans (or 2 cups cooked)

 1 C. chopped scallions (green onions)

1 T. roasted garlic (Roast the 3-5 unpeeled cloves of garlic in the oven; when it is soft, squeeze it out of the skin.)

¼  C. fresh mint leaves, sliced (or 1 Tablespoon dried)

¼ t. ground black pepper

½ t.  sea salt or Kosher salt

1/8 t. cayenne pepper

2 T. lemon juice, more for thinning if necessary

If you like, add the scallions and mint after the hummus is processed or pureed for added colour and texture

Hummus can be eaten with tortilla chips, pita wedges, or with lettuce, tomato, yogurt, and feta cheese in pita halves. Or, if no one’s around, you can just dip your finger into it and lick it off.

Simple Christmas Baking: Part 3 Graham Crackers

I made these last night; they were delightful. The dough rolled out easily and the end result was crispy and slightly sweet. I noted that the next time I make them, I may experiment by using less sugar. I cut mine into trees, sheep, camels, and some very tiny snowmen. I think our whole family will enjoy eating these, and in other seasons, I’ll cut them into different shapes.

Homemade Graham Crackers

“What?” I can hear people saying, “Why would you make graham crackers when you can buy perfectly good ones at the store!” Well, these only have 7 ingredients, compared to the 12+ in commercially available crackers. Second, here’s your chance to use those Christmas cookie cutters for something with some nutritional integrity. 

1/2 C. softened butter

2/3 C. brown sugar (I’d recommend reducing the sugar to 1/2 or even 1/3 C. This recipe makes rather sweet crackers.)

1/2 C. water

2 3/4 C. whole wheat flour

1/2 t. salt

1/2 t. baking powder

1 t. (or more) cinnamon

1/2 t. freshly grated nutmeg

Mix the butter and sugar in the mixer bowl. Beat until smooth and creamy. Add the remaining ingredients and mix well. Allow to sit for 30-45 minutes. Turn the dough onto a floured surface and roll to a 1/8” thickness. Cut into squares or long rectangles, or with cookie cutters. Place on a cookie sheet. Bake at 350 for 20 minutes, or until lightly browned.

Garlic Scape Tortilla

Have you ever seen a garlic scape? They are those curly green things at the farmer’s market. I don’t think you can purchase them at the regular grocery store.

They are cut off of garlic plants as they grow so that they will not flower and so the energy goes into producing the clove. They are like garlic-lite. So, if you don’t like garlic because it’s too strong and the idea of a “hint of garlic” sounds good to you, by all means, check them out.

I first became acquainted with garlic scapes at the UBC Farmer’s Market in British Columbia. There, I bought some scapes and some Swiss Chard and made the following recipe, which has become a June staple at our house. The seasonality of garlic scapes is quite short, so I’d recommend getting them while you can.

Garlic Scape Tortilla

1 1/2 C. chopped garlic scapes (If you don’t have enough scapes to make 1 1/2 C., which is quite a lot, just use what you have and then chop up the chard stems to make the rest of the amount.)

1/2 C. chopped chives (fresh!)

1/4 C. hot water

salt & pepper

1 1/2 C. chopped Swiss chard or spinach (other greens work as well. Try frisee!)

4 large eggs

2 T. olive oil

Heat 1 t. oil in a heavy skillet (like cast iron) and add the garlic (and Swiss chard stems, if using) and chives. Add  water and a pinch of salt. Cook covered over medium heat until tender, about 5 minutes. Add the greens. Stir until wilted, about 1 minute. Beat the eggs with salt and pepper. Add the remaining oil to the skillet. When it is hot, shake the skillet to spread the greens evenly. Add eggs. Cover and cook over medium low heat until the top is set or almost set, about 2-3 minutes. If it seems like the bottom is cooked and the top is still not, stick it under the broiler for 1-2 minutes.

Serve hot or warm. Cut into wedges. Serves 2-4.

Outrageous Muffins

These are really good and nutritionally dense muffins. (“Nutritionally dense” and “dense” do not mean the same thing when discussing muffins!)

You can find the recipe on Bob’s Red Mill website here. They have cornmeal, soy flour, whole wheat flour, wheat germ, ground almonds (I just ground my own), raisins, and apples in them–in addition to the usual muffin ingredients. Actually, the first time I made these I used dried apricots instead of the apples because there are several variations of this recipe and that’s the one I have.

They’re good for breakfast and the leftovers are good for lunch.

Beer and Cheese Batter Bread

The type of beer this bread calls for is nebulous, but whatever type you choose should have a good flavour–although, honestly, if it’s summer and you bought cheap-old beer for the slugs, you can use a bottle of that (or can, I’m guessing) here.

(Do you know what I mean about beer for the slugs? One way to catch slugs–if you have this unfortunate problem in the summer–is to bury small cups or containers level with the soil and then put a few inches of beer in them. The slugs smell the beer and come running. Well, running for slugs. Then they drown in the beer. It works so well, I think slugs from all over the neighbourhood come out for the treat. Sorry if this grossed you out and now you don’t want to bake at all.)

This bread is really easy and it can bake while you make the rest of dinner or do the laundry or try to figure out why your daughter is crying.

Beer and Cheese Batter Bread

2 C. all-purpose flour (Feel comfortable substituting at least 1/2  C. whole wheat pastry flour or white whole wheat flour here.)

1 C. whole wheat pastry or white whole wheat flour

1 T. sugar

1 t. salt

1 T. baking powder

12 oz. beer

1 T. dijon mustard

1 C. grated cheddar cheese

1 T. butter

1 t. sesame seeds

Heat the oven to 350. Combine the dry ingredients in a large bowl. Add the beer, mustard and cheese. Stir until mixture forms a batter. Spread into a 9’/5′ loaf pan. It will be rather rough on top; that is OK. Bake for 40-45 minutes or until light golden and firm to the touch. A toothpick inserted in the center will come out clean. Brush the top with butter and sprinkle with sesame seeds. Cool on a rack.

Sweet & Spicy Nuts

I am crazy. I plumb forgot to blog yesterday because I spent the day with Justin and Evelyn and I was reading a novel. I thought of blogging several times, but thought I would remember to later. And, alas, I didn’t. So, to make up for it, I will post twice today.

I made these nuts this afternoon and they are so good. I would have taken a photo, but I can’t find the camera’s battery recharger, so you’ll have to imagine. (They look like nuts with stuff on them–rather boring and un-photogenic.) I have made a lot of nut appetizers/snacks in my day, but Justin and I agree that this is–by far–the best one yet. (I posted a ginger-glazed almond recipe last February.) I think it may be the use of the egg white (for crunchiness) and the combination of spices.

Sweet and Spicy Nuts

1 egg white

1 T. water

1 lb. whole cashews, whole almonds, walnut halves, and/or pecan halves (I used an entire pound of almonds.)

1/3 C. sugar

2 t. salt

1 1/2 t. ground cumin

1 t. paprika

1 t. ground coriander

1/2 t. cayenne pepper

1/4 t. ground ginger

In a medium bowl beat egg white and water until soft peaks form. Add nuts and toss to coat.

In a small bowl, combine the remaining ingredients.

Spread the nuts on a rimmed cookie sheet. Sprinkle the seasonings over the nuts.

Now, you can variate the heat/time for baking these. I was also baking a pie, so I baked these at 375 for about 25 minutes. The recipe says to bake for 35-40 minutes at 300. I think you can be flexible here as long as you stir at least once and make sure they are not over (or under) baked. Stick around the kitchen and check them every so often.

These are really good. So good, I don’t think I’ll be eating much dinner tonight.

Banana-Bran Muffins

One of the things I love about the internet (and note: there are many things I do not love) is the accessibility of recipes. “Ah,” I wondered last night,” if I could only put my fingers on a recipe for Banana Bran Muffins.” So I asked Uncle Google and, voila, there one was, from one of my favorite food magazines, Eating Well.

Click here for the recipe.

I made these this morning and they were easy, good, and healthful. I used 100% whole wheat pastry flour and mini chocolate chips and they were wonderful. You may not have an opportunity to make these before next weekend, but if you have a few sad-looking bananas sitting around, it’s worth not throwing them away and making these instead. You’ll need whole bran, not bran cereal, but it’s easy to get and unprocessed.

Oh, an on another note, Evelyn ate two new foods today: alfalfa sprouts (home-sprouted!) and organic white cheddar cheese. She loved both! I think the sprouts were a bit of a texture novelty.

Thanksgiving Muffins

*Note before I begin the recipe: It’s been a long time since I posted! October was a very busy month for us. We celebrated our 10th wedding anniversary, Evelyn was dedicated at church (the same weekend), and I worked A LOT. So…the poor blog was neglected, but not forgotten.

So, today, I’ll share a recipe I tried over the weekend. I’ve been experimenting with quick breads lately. I remember hearing awhile ago about how you can often substitute applesauce for half the oil in a recipe. I did it for this one and it worked like a charm. Plus, Evelyn’s babysitters last night said they were great. So, this one’s for you, Katie & Jesse!

Thanksgiving Muffins

I named these “Thanksgiving Muffins” because they have fall ingredients in them (apples & carrots) and they would be perfect for Thanksgiving breakfast.

2 C. whole wheat pastry flour, or regular all-purpose flour

3/4 C. sugar

2 t. baking soda

2 t. cinnamon

1/2 t. salt

2 C. grated carrots

1/2 C. raisins

1/2 C. shredded coconut

1/2 C. choppped pecans

3 eggs, beaten

1/2 C. vegetable oil

1/2 C. applesauce

1 apple, cored & shredded

2 t. vanilla extract

Preheat the oven to 350 degrees. Prepare 18 muffin cups pans.

Combine flour, sugar, soda, cinnamon and salt in a large bowl. Add carrots, raisins, coconut and pecans. Beat eggs, oil, applesauce, apple and vanilla in a small bowl. Add to flour mixture, stirring just until moistened. Spoon into muffin cups. Bake for 15-18 minutes or until muffins are done. (I always check by poking a toothpick into a muffin to see if they’re finished.)

These are great two days later, too, and the original recipe says that they freeze well.

Thai Eggplant Dip

While I was staying at Mom & Dad’s several weeks ago, we harvested an eggplant from their garden.

Maybe you'll have two eggplants.

I had brought some cookbooks with me on the trip, so we made an old favorite of mine–a dip that I’ve successfully brought to parties. It’s easy, good, and exotic. But we had to halve the recipe because we only had one eggplant.

2 medium eggplants

3-4 cloves garlic

1 T. minced fresh ginger

2 T. soy sauce

2 T. rice vinegar

1 T. sesame oil

1 T. minced fresh cilantro

1/2 t. crushed red pepper flakes

salt to taste

pita bread, or something else to eat with the dip

Roast the eggplant on a grill or in the oven by piercing with a fork, placing on a baking sheet, and cooking at 350 for 1 hour (or until very soft.) If you have a grill (which I don’t), figure out what you need to do and do it so the eggplant is soft.

When cool enough to handle, remove skin. Put the eggplant and all the ingredients (except bread, duh) into a blender or food processor. Process until smooth. Makes about 2.5 cups.