Hey there, time traveller!
This article was published 5/1/2010 (2728 days ago), so information in it may no longer be current.
Today's column starts the new year off with seeds and grains.
First up is a vegetarian burger. Belynda Salter-Oliver was looking for a tasty garden burger recipe with chickpeas and spices like she enjoys at a local restaurant, and hoped someone may have a similar recipe. Thanks to Sherron Litkowich of Oakbank who shared the recipe that follows that she describes as "paradise on a plate." Thanks also to Linda Snider of Glenboro.
Sherry Brown had written that when she attended a conference at the Fort Garry Hotel a few years ago she enjoyed a chewy granola bar that she thinks contained apricots and asked if anyone may have the recipe. Thanks to a former employee who says she made these for conferences when she worked there and still has the recipe. As the original recipe made a large quantity, she writes that she has adjusted the quantities by a third for the home version that appears today. Thanks also to Thelma Guenther of Steinbach for her recipe.
New requests to fill also happen to be for recipes that contain apricots.
The first request is again for a Fort Garry Hotel baked item. Phyllis Gallimore writes that at a recent stay at the hotel she had their apricot biscotti with coffee and hopes someone may be able to share the biscotti recipe.
Secondly, Louise Miller recently tasted a lamb dish that included a sauce with dried apricots and other dried fruits, had a sort of cinnamon flavour and was served with couscous. She asks if a reader could recommend a recipe they have used for something similar.
If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to firstname.lastname@example.org, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
500 ml (2 cups) canned chickpeas (drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of sea salt)
2 ml (1/2 tsp) sea salt
2 ml (1/2 tsp) turmeric
2 ml (1/2 tsp) paprika
1 ml (1/4 tsp) ground cumin
1 ml (1/4 tsp) ground coriander
0.5 ml (1/8 tsp) ground cinnamon
10 ml (2 tsp) minced garlic
5 ml (1 tsp) minced fresh ginger
45 ml (3 tbsp) extra-virgin olive oil
30 ml (2 tbsp) freshly squeezed lemon juice
625 ml (2 1/2 cups) cooked brown basmati rice
45 ml (3 tbsp) red bell pepper, finely diced
60 ml (1/4 cup) loosely packed fresh parsley, minced
Combine chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, oil, and lemon juice in a food processor and process until smooth, scraping sides occasionally. Transfer mixture to a bowl and fold in rice, bell pepper and parsley.
Moisten your hands to keep mixture from sticking, then shape mixture into 1/4-inch thick patties about 2 1/2 inches in diameter. Place them on a pan lined with parchment paper and bake in a preheated 190 C (350 F) oven for 22 - 25 minutes until patties start to get dry and crisp on the outside. They'll firm up as they cool. Alternatively for a crispy burger, heat 10 ml (2 tsp) olive oil in a skillet over medium heat and cook patties for about 3 minutes each side until golden brown. Makes 17 patties. The chickpea and spice puree from the food processor also makes a delicious hummus.
Taste Tester Notes: This makes delicious patties, with a nice spice blend and good flavour. You can make them whatever size you like ---- smaller for serving as part of a meal or tucking into a pita with other fillings, or larger patties to fit a hamburger bun. I tried these baked and also pan fried in olive oil, and preferred the extra crispiness and olive oil of pan frying. I made six 10 cm (4-inch) larger patties, which will bake in about 25 minutes or pan fry in a few minutes per side. Great served in a whole wheat bun or pita with toppings such as tomato, lettuce, fried onions and chutney.
Like Fort Garry Hotel granola bars
250 ml (1 cup) vegetable oil
100 ml (1/3 cup plus 4 tsp) smooth peanut butter
100 ml (1/3 cup plus 4 tsp) water
750 g box Original Harvest Crunch
375 ml (1 1/2 cups) brown sugar
375 ml (1 1/2 cups) all-purpose flour
125 ml (1/2 cup) sesame seeds
160 ml (2/3 cup) raisins
160 ml (2/3 cup) sliced or slivered almonds
160 ml (2/3 cup) chopped dried apricots
Mix all ingredients together well in a bowl and press into a parchment paper lined sheet pan with sides. Bars should be about 1.25 to 2.5 cm (3/4 to 1-inch) thick. Bake at 175 C (350 F) for 25-30 minutes. Score into bars while still warm and cut into bars when cool.
Taste Tester Notes: These chewy and delicious granola bars were very popular with everyone who sampled them and the dried apricots make them especially tasty (I used a bit extra). For easier blending, whisk the eggs in a smaller bowl and then whisk in the oil, water and peanut butter. Mix the dry ingredients together in a large bowl and then stir in the wet mixture and blend well. I used a 28 x 43 x 2.5 cm (11 x 17 x 1-inch) pan, which made 1.25 cm (3/4-inch) thick bars. You can cut the bars into any size that suits you.