FOOD

Chickpeas! Made from Scratch

My newest pressure cooker adventure is cooking my own chickpeas instead of using the canned ones. I still keep some cans around for backup for those days when a recipe calls for them and I don’t have any made. I find a batch will keep in the fridge and I take what I need out of it as I go. In my instant pot I can make it in about 40 minutes from start to finish. Actually it’s a bit longer considering the heat up and cook down period so I have to plan an extra hour if I need it that day. It sure beats having to pre-soak and useuse st or slow cooker. Oh and the flavour! Much more intense than the cans.

I find a ratio of 1:3 works well. In this description I’ll double this because usually that will last a few days.

Here is how it goes:

  • rinse 2 cups of raw chickpeas and add to pot (pick out and sad looking ones)
  • add 6 cups of water
  • cover and adjust the manual timer to 35 minutes.
  • make sure the steam release is closed. I have forgotten to check before and wondered why the pressure would not build up. The cooker will just hiss away until it is closed.
  • After it finishes beeping at the end let it naturally cool down so you keep the flavours in.
  • I use a slotted spoon to transfer them into a container to go right in the fridge. Most of the water will be gone but there will be some left that can be turned into a fantastic soup. Last night I just added water, some chicken pieces that I had in the freezer, rice, and made a yummy congee snack for later. It would make a great base for a lot of dishes so you could also keep it in a glass jar in the fridge for a few days.

By doing this:

  1. I save in the cost
  2. I save the time
  3. I save the salt
  4. I have one less can to recycle

Buy doing this I add flavour and nutrients to my recipes!

Recipes

An Alphaghetti Taste-alike

In my search for lunch ideas that a 7 year old would be happy to have in their lunch I have come up with this version of the infamous Heinz Alphaghetti that kids love so much. These ingredients are all items which I usually have on hand. Bonus! I will get right to it.

You will need:

  • 1 can tomato sauce
  • 4 cups of vegetable broth
  • 1 tbsp honey
  • clove of garlic (or garlic powder)
  • oregano
  • cilantro
  • 1 cup shredded cheese
  • pasta
Go that extra step and use organic and fresh whole ingredients if you wish, but I am just pleased to have an alternative with less sodium, additives and without the can.
In a pot blend together all ingredients except the cheese.
Boil the broth, tomato sauce, garlic, coriander, oregano, and cheese. Simmer over medium heat to cook the garlic and thicken a bit. If your kids like their sauce thicker either use cornstarch blended with broth or water and add it to the sauce or adjust the amount of cheese. I find when you cook the pasta in the sauce it brings the starches out anyway. The cheese thickens and adds tasty creamy texture so you can always play around with how much you add.
If you are eating it right away add the pasta and cook for about 7 minutes. otherwise you can portion the sauce out in glass containers and freeze it or keep it in the fridge for the next few days.
I found because the pasta will keep absorbing the sauce even after it is cooked it works best for me if I just cook enough for that days lunch portion and add it before it goes in the soup flask.
Recipes

Veggie Bowl

I have never been a big fan of salads. I am talking about the idea of what a salad was growing up. The lettuce and tomato, bits of cucumber with croutons, bacon bits and maybe some dressing. Actually dressing seemed to be the very idea of a salad. I always would get a second look from the staff when I asked for “no dressing”, on the occasion that I did have one in a restaurant. I think the lettuce was my big turn off though. leafy pieces of romaine or head lettuce really don’t do that much for me.

I started eating sprouts occasionally about 5 or 6 years ago. I went to a vegetarian convention and one of the vendors was selling sprout kits. I bought one and have been in love with sprouts ever since! for a while it was hard to keep a consistent routine of sprouting my mung beans. I would go in spurts – have a few good weeks here and there when I could keep the batches going. And with every new spurt I would groan and vow to maintain this new routine. Last year I took a workshop from a local sprouter and afterwords subscribed to their CASE program. I get a weekly micro-green and sprout supply. My idea was to also make my own but to have it fill those big gaps and always have them around as a staple.

So my love of salads grew.

Having all sorts of salad ingredients ready to go in a bowl is key. I usually try to have chickpeas ready in the cupboard or in the fridge. Lately I have been making my own which is so much tastier and economical too. I have used navy beans too.

Here’s a list of ingredients that can be tossed in. It’s really depends on what I happen to have in the fridge ready to go.

  • Grape tomatoes
  • Green peppers
  • Chickpeas
  • Quinoa
  • Lemon
  • Sprouts and/or micro-greens

The trick is not to be stingy with your sprouts. There is a tendency to think of it as a garnish. A flavor to be added to enhance a dish.

Sprouting

Sprout Salads

How could I have not written a post about this yet. My new love of salads thanks to sprouts and micro-greens.  Crunchy, crispy, chock full of flavour and goodness. My mouth waters just thinking about it.

Recipes

Finally – A Good Chickpea Salad!

  • Chickpeas
  • Quinoa
  • Green pepper
  • Onion
  • Curry
  • Olive oil
  • Cayenne
  • Lemon juice
  • Salmon or chicken
  • Grated carrot

A couple of years ago we went to the ROM and for lunch I had chickpea salad from one of their eating areas. It was so good that it has never left my mind and once in a while I try to mimic it from my memory of flavors. This is the closest I have come and so today I am haaaapy!

Recipes

Macaroni and Cheese (Instant Pot)

3 cups uncooked macaroni

3 cups water

1/2 cup milk

Olive oil or butter

Salt

Grated cheese

  1. Put pasta, water, salt.
  2. Cook 4 minutes and quick release.
  3. Stir cheese and milk in and stir until melted.

Too quick and easy!