Another week of glorious CSA goods.
- Kale – the 6 yo eats kale in the form of chips, I will make kale chips (again)
- Spinach – Roasted in the oven with just a bit of garam masala sprinkled on top
- Cilantro – combined with the tomatoes below for some salsa
- Tomatoes – Roasted and made into salsa (see Cilantro)
- Potatoes – I think I’ll use these in this month’s secret Recipe Club recipe, so I can’t tell you yet (it’s a secret)
- Cucumbers – These delights have already become a batch of the Homesick Texan‘s Mustard pickles
- Snap peas – these guys are for snack time
Also pictured above: two ice skating ducks (not for consumption)
A last minute hodge podge of things left over from other recipes, this topped some rotisserie chicken quesadillas for dinner last night. I always forget just how easy it is to make salsa. Just throw a bunch of stuff in a food processor, and you’ve got it. They don’t look like much, but chipotles make everything taste better.
Notice that chipotle pimento cheese in the second bowl? It is my new most favorite thing to eat.
In a food processor, combine half a can of diced tomatoes, drained, one chipotle pepper, 1/4 C cilantro leaves. Blend until smooth.
Some roasted garlic and/or tomatillos would have been nice here as well.
This was surprisingly easy. I had it on the table in about 20 minutes, from pureeing to frying.
A note on oil: I fried mine in olive oil. Now, the experts say that you should avoid frying things in olive oil, as it has a low smoking point. Not being an expert, I did not feel constrained by this rule. What I found out was whether you are an expert or not, if you fry three batches of falafel in olive oil, it will still smoke up your kitchen to the point that it is hazy and smelly like an old time greasy spoon truck stop. So while the taste was not affected, the environment was impacted quite negatively… Safflower oil might be a better choice.
Be aware that you will need to soak your chickpeas for 24 hours before you can make this, so it does take some planning.
- 1.5 C dried chickpeas
- 2 cloves garlic
- 1/2 C cilantro leaves
- 3 T water
- 1 t salt, plus more to taste
- Oil, for frying
Soak the chick peas in water for 24 hours, drain. Put all the ingredients into a food processor and pulse until everything is finely chopped. Cover the bottom of a skillet with oil. Form the chick pea mixture into patties as you put it into the skillet. Fry until brown on the first side, then flip. Drain on paper towels, salt, and enjoy. You can eat them on a pita with some tatziki, but I just like them plain.