Join Date: Aug 2006

From:  South Carolina

Posts:   456

Cookies: 579

Please do post the recipe! Would love to have it!

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~ LuLu ~

Sorry I've been away from here for so long, but I'll be posting this recipe today as soon as I can dig it out of my email.(hope I didn't delete the thing.)

Summer Vegetable Medley
Makes 4 to 6 side-dish servings

Ingredients:

2 medium carrots
2 medium yellow squash
2 medium zucchini
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons Italian seasoning
Fresh basil (optional)



Directions:


Slice vegetables into 3X1/8-inch strips. Heat oil and butter in large skillet over medium-high heat. Add carrots; cook and stir 1 minute. Add yellow squash, zucchini and Italian seasoning; cook and stir until vegetables are crisp-tender. Place vegetables in serving bowl. Garnish with fresh basil, if desired.

Curried Chickpea Patties Recipe

Ingredients

2 cans (15 oz. each) chickpeas
1 cup chopped onions
4 or 5 small garlic cloves
1/2 cup of water with squeeze of fresh lemon juice
1/4 tsp. ground turmeric (or ground ginger)
2 1/2 tsp. ground cilantro
1/2 tsp. ground cumin
1 cup of flour. Add 1 tblspn to dry mix of spices. Save remaining flour for dredging patties
Salt and black pepper to taste
Olive oil for frying

Directions:

In blender place chickpeas with liquid, onions, garlic and water. Put in blender and make a coarse blend so texture remains. In large bowl mix all dry ingredients together. Add batter to dry mixture and stir to make batter. Spoon chickpea batter into your hands, roll into a ball, then flatten patties to make small ‘one or two bites’ sized servings. Dredge very lightly in flour with salt and pepper (to taste) added. Heat oil over medium high heat. Place patties in oil and sauté until lightly golden on each side. Drain on paper towel. Serve warm

Serves 4 to 6

Baby sweet peas with minted yogurt served on the side completes a delicious meatless meal. Although bread is not necessary, warmed pita bread drizzled with olive oil and thinly sliced beefsteak tomatoes a perfect addition to this entree. One split pita round makes four servings.

Hints:

*Chickpeas are wonderful chilled and eaten plain. Keep a can in the fridge and when you want a snack, just open and drain.

*Chickpeas are also called garbanzo beans.

*Serve patties topped minted yogurt. Add one tablespoon to one 8 oz. cup of plain yogurt, stir and serve.

*If you decide to make sweet peas your side dish, use only baby peas. You may find them listed as 'petite pois' also. The smaller peas have a more delicate flavor and better eye appeal.

*Thinly sliced tomatoes and provolone cheese on warm olive oil drizzled pita is also great with a salad of mixed greens and thin slices of Bermuda onion. Use a good balsamic vinegar and add olive oil to make a nice dressing. Beat or whip the dressing until it emulsifies.

**One whole pita round will serve 2, When opened and cut into 8 quarters.

Join Date: Aug 2006

From:  Alaska

Posts:   250

Cookies: 521

Oh YUMMMMM, I believe I will use this at our next mystery dinner get together.

Join Date: Dec 2006

From:  Mexico

Posts:   63

Cookies: 164

I make a couple of variations on hummus. One with black beans and tahini and another with sun/dried tomatoes. Oh yes, garbonzo beans are available most everywhere here. When I bring hummus to parties I make all three and have each in seperate bowls in the center of the platter with pita bread squares and tortillas around the outside.
Don