FOOD, Recipes

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!

FOOD, Sprouting

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.

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!