Today I have a really quick recipe to share with you! Continue reading
Over the years, I tried different marinades for the flank steak depending on what mood I was in and what was in the kitchen. For this one, though, I tried to be deliberate and make something with a middle-eastern flair. I marinated the steak over night in red wine vinegar, lemon juice, allspice, oregano, cinnamon, nutmeg fresh parsley and garlic, and then quickly grilled it to perfection. It was very tender and juicy. I served it on the top of the chickpeas and sun-dried tomatoes salad, which were a perfect addition to this meal. This simple marinade is sure to become your go-to for grilling. Hope you use it the next time your grill!
Growing up my mother always made soup. She would make a big pot for us to eat for days. Regardless of the weather, I still love a bowl of soup, because it reminds me of home. This recipe is very simple but incredibly tasty, made with tomatoes, pearl couscous, chickpeas, spinach, and spices. I finished the soup with some lemon juice, fresh parsley and lemon zest which gives the soup an extra twist. This is a filling and comforting soup that is still suitable for a late spring/early summer meal. I really liked the results. It was filling but left me feeling nourished, not stuffed. I served it with the crusty bread and a smokey ham. Enjoy!
I am bringing a big pot of soup to Angie’s Fiesta Friday today!
The thing I love most about this salad is how easily it comes together, and how it’s loaded with delicious good-for-you ingredients. I usually make a double batch of chickpeas and use half for the salad, and save the other half for snacking. These baked chickpeas are both tasty and healthy. I tossed them with a little olive oil, cumin, chili powder, cayenne pepper and some tomato paste, then roasted them in the oven until crunchy. This salad can be easily made with ingredients that you may already have in your kitchen! I had some cucumbers, tomatoes, red pepper and some radishes that I tossed with a simple vinaigrette of olive oil, lemon juice, red vinegar, a touch of honey, and some fresh herbs.Top it with some crunchy chickpeas and your dinner is ready! I think feta cheese will be a great addition as well. Continue reading
Chickpeas are a great source of protein, and this easy chickpea salad is full of great flavor. I love having chickpeas in a salad as it makes any salad more filling. There is a little sweetness from the sauteed red onions with a light lime-herb flavor. Its super easy to throw together, and makes a fresh, protein-packed side dish.
Preparation time: 10 minutes
Cooking time: 10 minutes
- 1 cup chickpeas, cooked or 15 oz can of chickpeas, drained and rinsed
- 4 tablespoon olive oil
- 1/2 red onion, peeled and chopped
- 1 clove garlic, chopped
- 1/2-inch fresh ginger root, grated
- 1/4 teaspoon cumin
- 1/4 teaspoon red pepper flakes or to taste
- salt, pepper to taste
- juice of 1 lime
- 1 tablespoon tomato paste
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh herbs (parsley, cilantro), chopped
- green salad to serve
- toppings: dried unsweetened cranberries, toasted almonds, and feta cheese
- Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, ginger, salt, pepper and cumin and saute for 3-5 minutes. Add the pepper flakes, lime juice, and tomato paste and saute for another 3 minutes.
- Add the chickpeas, cherry tomatoes, and fresh herbs and remove from the stove. Stir well, transfer to a serving bowl, drizzle 2 tablespoons olive oil on top.
- Serve over a bed of green salad with cranberries, toasted almonds and feta cheese.