Smashed Avocado Chickpea Salad (Recipe)

 

I'm currently taking part in my local library's summer reading challenge. It's been a lot of fun, and it's definitely something I'll participate in again. One of the tasks was to borrow a cookbook and make a recipe from it, so I chose Powered by Plants by Ocean Robbins (love her name). It turns out most of the recipes were rather elaborate, and I'm currently not in the mood for making fussy recipes. Luckily this chickpea salad was in there.

(Once again, I meant to take more photos. Once again, I forgot.)

Smashed Avocado Chickpea Salad 

1.5 cups/445 mL (15 oz) can cooked chickpeas, drained

1 avocado

1/4 tsp ground black pepper

1/2 tsp ground turmeric

1/2 tsp smoked or sweet paprika

1/2 tsp garlic powder

1 tsp ground cumin

2 to 3 Tbs (30 to 45 mL) lime juice

1 Tbs (15 mL) apple cider vinegar

1/4 cup chopped green onion

1/4 cup chopped celery

1/4 cup chopped cilantro

1.4 tsp salt

 

In a medium bowl, combine the chickpeas, avocado, pepper, turmeric, paprika, garlic powder, cumin, lime juice and vinegar.

Smash the avocado and chickpeas with a fork or potato masher until most chickpeas are fully smashed.

Mix in the onion, celery, and cilantro. Taste and season with salt, and more pepper, if desired. Sprinkle with more paprika.

Serve by scooping a generous amount of chickpea salad into a collard/kale/lettuce leaf or flat bread. Wrap and enjoy.

Variations:

-Sprinkle with microgreens, radish, kimchi, or sauerkraut, and sprinkle with sliced almonds or hemp seeds.

-Add 1 to 2 Tbs diced jalapeno and 1/2 tsp chipotle chili powder (or regular chili powder for less heat). Or add crushed red pepper flakes.

-Omit cilantro or replace with dill.

-Omit celery, if desired.

 

Serves 2. Store in fridge in a sealed container for up to 7 days.

 

 

This makes a tasty, healthy, quick meal, and is open to all kinds of variations. 

 

What are your favourite additions to chickpea salad? Share in the comments...

 

By the way, you don't need a challenge to read my books! Links follow... 

 

Cheers,

 

Aspasia

 

My Books 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

PS: Follow me on my official site: AspasiaSBissas.com. 

First photo by Whimsy Bower/Aspasia S. Bissas.

 

 

Dandelion Flower Syrup (Recipe)

No matter how you feel about dandelions (I'm a fan myself), there's no denying they're delicious. Most of you probably know about the leaves, which are excellent both raw and cooked. But you might not realize that the flowers are also edible (and delightful). I wrote about making dandelion flower syrup years ago, but looking over that post again, I realized it needs work. Hopefully this time I'll explain things better, because this is a recipe everyone should try (unless you're allergic to dandelions or plants in the aster family).

 

Dandelion Flower Syrup 

fresh-picked dandelion flowers 

water 

granulated or superfine sugar 

(Approximate amounts are given below. You can adjust recipe, as long as you keep a 1:1 ratio of sugar to water.)

Pick dandelion flowers, making sure not to get them from roadsides or areas that have been sprayed with pesticides. A medium bowl of flowers will yield about 2 cups (473 mL) syrup. If you want to pick more flowers, have some help for the next part-- it's labour intensive! Once picked, you might want to spread the flowers on paper or a towel (in the shade) for about 15 minutes to give any insects a chance to leave (although I've never encountered many on the flowers I've picked).

Next, you'll need to separate the petals from any leafy bits. Twisting the bulbous part of the stem at the base of the flowers helps detach the petals; after that, pick out any leaves. Leaves will make your syrup bitter, so make sure to remove all of them. Warning: your fingers and nails will get stained, but it should wash off (the nail staining might last a day or two).

A medium bowl of flowers yields a small bowl of petals, somewhat densely packed (about 1 to 1 1/4 cups or 250 to 300 mL). At this point, if you want, you can put the petals in the fridge for 1 to 3 days before proceeding with the syrup.

When you're ready to make the syrup, rinse the petals, then place half in a med-small pot (you don't want a pot that's too large, but you do want to leave room for the syrup to boil and expand). Cover the flowers in about 2 cups (473 mL) of water, and bring to a simmer, covered. Simmer for 7 to 10 minutes. Use a sieve to strain petals from the liquid, and return liquid to the pot. Press drained petals with the back of a spoon to squeeze out any remaining liquid, then discard them. Repeat process with the other half of the petals, putting them back in the reserved liquid. 

Once the petals have all been removed from the liquid, add sugar. Boil uncovered on low heat until you get a syrupy consistency, 15 to 20 minutes after the sugar has dissolved. Watch carefully to prevent burning.

After the syrup has been removed from heat, allow to cool. If the syrup is too thin after it cools, you can boil it again (uncovered) for another 10 minutes, or until it thickens (you may also need to add a bit more sugar). Once you have the desired consistency, pour into sterilized jars or bottles. Keep refrigerated or in the freezer (freezing helps prevent crystallization).

Syrup tastes like honey. Use over fruit, pancakes, waffles, cereal, oatmeal, ice cream, desserts, in tea, and anywhere else you'd like.

Makes about 2 cups (473 mL)

Petals, leaves removed

Petals, covered in water in a pot

The liquid after boiling the petals. The cloudiness disappears once it's boiled with sugar.

 

The syrup beginning to boil. The foam around the edges was gone by the time my syrup was done, but if any remains, you can skim it off and discard it.

 

 

As syrup boils, it expands. Watch carefully so it doesn't boil over!

 

Finished syrup is a deep, clear colour. Tip: spraying nonstick cooking spray, or coating the inside of your measuring cup with oil helps sticky liquids like honey and syrup pour out easily.

When syrup is ready, the top will look "thick" like honey, instead of watery. It will thicken more as it cools.

  

Have you ever cooked with dandelions? Do you have any questions about making this syrup? Share in the comments...

If you want to read about a vampire that gets creative with herbs, check out my books!

 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

All photos by Whimsy Bower/Aspasia S. Bissas

 

 

 

 

 

Holiday Baking: Buckeyes [Recipe]

What do peanut butter cups and a slightly poisonous nut have in common? A delicious treat called buckeyes!

My latest foray into holiday baking had me making buckeyes--peanut butter balls dipped in chocolate in order to resemble real-life buckeye nuts (see photo above). I've made these before and am so glad I decided to make them again this year. They're easy to make and really--is there a better combination than chocolate and peanut butter? (Click photos to enlarge.)

I love recipes that use a minimal amount of ingredients:

 

Mix peanut butter, sugar and melted butter together:

 

You'll end up with a mixture that looks something like this:

 

Using your hands (in order to get a smooth surface) roll mixture into "buckeye sized" balls (about an inch in diameter):

 

The toothpicks will come in handy later...

 

While the centers are chilling in the fridge, melt the chocolate:

 

Holding on to the toothpicks dip and swirl into the chocolate to get the look of a buckeye. Don't worry if you mess up a couple--you can use those for taste-testing:

 

Not quite the real thing but way tastier...


Buckeyes

[My notes/changes in brackets]

1/2 cup margarine [forget that--I used butter], melted
12 oz jar ( 1 1/2 cups) creamy peanut butter
1 lb (2 cups) icing sugar
12 oz pkg semi-sweet chocolate chips

Mix first three ingredients together and roll into "buckeye sized" balls [since I have no idea how large a buckeye is I just roll them into what I think is a reasonable size for a treat, about 1 inch diameter]. Place toothpick in top center of each and refrigerate.

In double boiler melt chocolate [the recipe originally also calls for a 1-inch cube of paraffin wax to be melted in with the chocolate. It's there to make the chocolate shiny, therefore increasing the resemblance to real buckeyes but I think I can do without the extra wax in my diet].

Dip chilled balls in chocolate leaving tops uncoated. [The toothpicks have a tendency to get loose and fall out so just work carefully.] Chill on waxed paper 1 hour. Remove toothpicks. Enjoy!

The recipe says it makes 60 but I ended up with precisely 31.
 

Photos by Whimsy Bower  (except for the first one)

[Edited to update title and for formatting. Follow me on my official site: AspasiaSBissas.com]

Hot Muffins: September Edition (Gluten-Free Meringue Muffins Recipe)

This has been a weird September, so it's only fitting that this month's muffin is also weird. So weird, it's not even a muffin! 

For anyone who avoids gluten (or just likes sticky, chocolatey treats), Miriam's Missionary Meringue will be right up your alley. Props go to 38-year old Miriam, mom of "2 +2," whatever that means. Click on photos to enlarge. 

Making these meringues started off well enough, with a minimum of ingredients:

  

But my first inkling that there was trouble ahead came when I broke two of the yolks when I was separating the eggs (managing to squirt egg white across the stove as I tried to crack open one of them). I never break the yolks. But at least none ended up in the whites:

  

The KitchenAid was so quick at whipping the eggs that I barely had time to get any photos before they turned from liquid to solid-ish. And then I messed up again--I jumped the gun, adding the sugar and cocoa before the white were completely stiff. I was sure they were ruined. But hey, this is my first ever attempt at meringues--what do I know?--so I forged ahead.

   

I have no idea what meringue batter is supposed to look like, but I don't think it's this:

  

I forgot to take pre-oven photos, but they looked pretty sad and liquidy in the muffin cups. So I was amazed when the hour was up and I pulled these out of the oven (check out the one that's just about popping out of the cup on its own):

  

They crumble pretty easily, but they sure do look pretty on the plate! The geranium flower and lavender stalk are from my garden:

  (PS--I finally figured out my camera has a "food" setting, and this is the first time I used it. I'm pretty pleased with the results.) 

Miriam's Missionary Meringue (Gluten Free) 

[My notes/changes in brackets.] 

3 egg whites, room temperature 

3/4 cup [granulated] sugar 

5 tbs cocoa [powder, unsweetened] 

Beat egg whites until stiff, then gradually add sugar and cocoa [I wasn't sure if the sugar and cocoa should be folded in or what, so I just lowered the speed on the mixer about two notches as I added them.] 

Butter your muffin tin thoroughly and fill 3/4 full with meringue. 

Put in a cold oven and turn the heat to 250F. Bake for one hour. 

Remove from oven and cool in the pan for 10 minutes. Run a sharp knife around the muffins and turn out. Tops should be crisp, bottoms chewy. 

Cut off the tops of each muffin and fill with ice cream, fruit, or whipped cream. [I wouldn't bother cutting off the tops--there's a natural indentation anyway, and the tops are crunchy and tasty.] 

Makes 12 "muffins" 

My verdict: *I love these! They're super easy to make; despite my worries they turned out perfectly. They're also delicious. The chewy bottoms aren't so much muffin-like as marshmallow-like, but I don't have any problem with that. In fact, if I let myself, I could probably polish off all 12 of them in one sitting. Alas, my self-control is firmly in place. 

*If you pay extra attention to buttering the rims of the muffin cups, you'll probably have less sticking and crumbling than I did (although they still came off the sides easily). 

*The recipe does not make enough to fill the cups 3/4 full--more like half. 

*These meringues are definitely reminiscent of brownies, so I think they'd be perfect served with vanilla ice cream (or maybe unsweetened whipped cream). If you really want to go over the top, serve with ice cream and a drizzle of caramel sauce. 

 

Want more Hot Mormon Muffins (and really, who doesn't)? Check out my previous posts:

January: Easy Banana-Praline Muffins

February: Raspberry Muffins

March: Marmalade Muffins 

April: Cinnamon-Nut Streusel Muffins

May: Zesty Zucchini Muffins 

June: Seven Grains Muffins 

July: Blueberry Muffins

August: Lemon Muffins 

 

Photos by Whimsy Bower

[Edited to update title, links, and for formatting. Follow me on my official site: AspasiaSBissas.com]