Chickpea Flour Onion Rings

I love me some onions, I mean I eat one everyday so I asked myself why the heck haven’t I made onion rings before? Probably because when I usually think onion rings, I think greasy and fried and that is not really my jam. But early in the week the lightbulb went off in my brain. I have been making a lot of stuff with bean flours lately and thought that chickpea flour would make an excellent batter for onions. And low and behold, I was right. Very very right.

These onion rings are so f-ing amazing. Sure they might not be the most traditional of onion ring but they are for sure just as good. A spicy crispy crunchy outer layer with a soft and creamy onion inside. Baked, not fried, and just really delightful. Easy to throw together and yeah, you got onion rings. I have made them twice this week already. Probably going to make them again tonight because why the hell not? They are simply a vegetable covered in bean. I should be eating them every day and you probably should be eating them everyday too.

Now to the onion rings!

The stuff. Onions (I used valida but any sweet variety will work) chickpea flour, spices (garlic, ginger, cumin, chili powder, paprika, and a pick or red pepper flakes), warm water, oil, and salt and pepper.

Mix up the batter. All the spices get mix together with the chickpea flour. Add in the water and then mix unit completely combined and all batter like.

Cut onions into rings.

Dip the onions into the batter and place on a oiled baking sheet. Try not to overlap too much and use the insides of large rings to place the small ones!

Into the oven and out of the oven. Crispy, dark, and delicious!

Get those rings onto a plate while they are hot, grab some dipping sauce of choice (tahini for me) and eat.

Get into this.

-C

---

Chickpea Flour Onion Rings

• 3/4 cup checkpea flour

• 1 teaspoon each cumin and chili powder

• 1/2 teaspoon each garlic, paprika and ground ginger

• pinch of red pepper flakes

• 2 medium sized valida onions (or whatever onions you have)

• 3/4 cup warm water

• 1/2 teaspoon salt

• cracked pepper

• tablespoon or so of oil to oil baking sheet

Preheat oven to 425.

In a wide bottomed bowl mix together the chickpea flour. salt. and all the spices. Add in the warm water and mix until completely incorporated and smooth. You want the batter to coat the onions when dipped but not be overly thick. If you think it needs to thicken up a bit, add a tablespoon more chickpea flour. To thin it, just add a splash more water.

Grab onions and peel off papery skin then slice into 1/4-1/2 inch rounds. Take onion rings and dip them into the batter then place rings on a large oiled baking sheet. Try not to overlap to much and definitely place smaller rings inside bigger rings. Also use a second baking sheet if you need to.

Once rings are all battered, place in preheated oven and bake for 40 minutes, giving them a flip atfter about 25-30 minutes.

Once dark brown and crispy, remove from the oven. Place rings on a plate and eat. Dipping sauce recommendation is tahini but anything or nothing at all is also right.

Cajun Lentil and Rice Bake

It is spring yes? I know it is officially spring but around here it has been more or less still winter which is to be expected but is, at this point, no longer welcomed. I, as well as everyone else I talk to, are over it. Enough snow. enough of the hats and jackets. Just enough.

But the bright side of the chilly, cold weather is that we can and still want to turn the oven on and cook things. And because I turned the heat off a little prematurely, I am cold so I really want the oven on.

One skillet, a little chop action, a stir, some good time in the oven and there you go, food for your belly. Not a ton of dishes to do, steps to fallow, thoughts to think (other then eating thoughts). A good old, hearty, simple to toss together, spicy, delicious skillet of goodness. Prepare it fast, pop into warm oven, sit in kitchen drawing up plans for the spring veggie garden, and then eat yourself warm. What more can we ask for?

We can ask for spring weather because seriously. But other then that.

To the goodness of cajun lentils and rice!

The stuff. Lentils, brown rice, cajun seasoning, some crushed tomatoes, an onion, a carrot, a few cloves garlic, some cauliflower, water, oil, and salt and pepper.

First off, mince garlic and chop up the cauliflower, carrot, and onion into small pieces.

Toss it all into a good sized oven safe skillet with a splash of oil. Mix in the cajun seasoning too and stick o nth stove on medium heat for a few minutes.

Cook until fragrant and slightly tender. Taste it, it is good.

Dump in the lentils and rice. Then dump I the tomatoes and the water. Give it all a mix.

Before oven…

And after. All done. Now dinner.

Grab some green thing to chop and toss on for some color.

Now grab some bowls, a few forks, and get to eating.

-C

---

Cajun Lentil and Rice Bake

Serves 4-6

• 3/4 cup uncooked brown or white rice

• 3/4 cup dried green lentils

• 2 cups crushed tomatoes (preferably not salted)

• 2 1/4 cups water

• 3 tablespoons cajun seasoning (see note)

• 1 large carrot

• 1/4 head of cauliflower (about 2 cups chopped)

• 1 large yellow onion

• 2-3 cloves garlic

• 1 tablespoon olive oil

• salt and pepper

Note. Store bought cajun seasoning usually contains salt and pepper so when seasoning, be aware of the amount of salt (if any) you choose to use.

Preheat oven to 350

Start by chopping the carrot, onion, and cauliflower into small pieces. Mince the garlic and toss it all into the skillet with the olive oil. Stir in the cajun seasoning and sprinkle in salt and pepper if it needs it. Place skillet on medium high heat and cook veggies until fragrant and slightly tender which should take about 5 minutes then remove from heat. Dump in the lentils, rice, water and tomatoes. Stir until mixed then either place a lid or foil over the top. Place into preheated oven for about an hour, removing the lid or foil after 40ish minutes and giving it a stir when you do. The bake is done when the rice and lentils are fully cooked, but if you are into a crispy top and crunchy sides, by all means, cook a little longer.

Remove from oven when fully cooked and you are happy with crispness. Let cool for a few minutes, toss on some chopped green something or another if you want, and serve it up.

Left overs store great in the fridge for a few day and freeze well too.

Lentil Chili

I can’t remember the last time I have gone a day without eating lentils. Seriously, even when we travel I buy or bring along a bag of lentils. Or when we are camping, its basically all we eat. So it is safe to say that I know my way around a lentil or two. They are probably my favorite food (I say that about all my favorites)

Other then lentils being amazing delicious, the are so versatile. I am sure I say it all the time, but there is nothing you cannot make with lentils, sweet or savory. And nutritional as all heck. So much iron and a super amount of protein. Lentils are basically the perfect food in tiny little coin shaped form. Take it from this vegan lady here. Lentils help keep me alive. HA.

But enough about how many lentils I eat, what we need to address is this chili. It doesn’t matter if you are a lentil feen or not, you will very much enjoy yourself a big bowl of this hearty, slightly spicy, warming goodness. Especially now, when it’s cold outside and the days are short and you just want to eat something filling and healthy and that is not left over holiday cookies. And big bonus, this is a chili that you could come home to start at 5 and basically have it ready to eat by 6. That is just one bit of the magic of lentils, they so cook so fast.

And it’s chili and chili is the best so you really should just get it made. It’s what you need, I can tell.

To all the lentil goodness!

The stuff. Green lentils, crushed tomatoes, a cubanelle pepper, an onion, a couple carrots, and some cauliflower. Also a few cloves or garlic, cumin, chili powder, ground ginger, a red jalapeño, and salt and pepper.

Get started by small choping the carrot, onion, and pepper. Mince up the garlic too.

Grab that jalapeño and remove steam (and seeds if you want heat) and dice into very very small piece.

Into a big old pot it all goes, along with the cauliflower and all the spices. Add a splash of water and a sprinkle of salt and pepper and stick it on the stove for a few minutes to warm up the veggies and spices.

Looking good.. So good I wanted to eat it all, but don’t, it’s for the chili.

Now add all the tomatoes and water and place back on stove on high heat until it starts to boil, then reduce heat to a medium and cook until lentils are tender.

Well look at that, chili.

And why not top with a little avocado while you are at it. It is a very good addition, to the spiciness.

Very little amount of works for such great rewards. Probably going to be your new favorite chili recipe just so you know.

Lentil chili. Grab a bowl, kick up your feet, and dig on it.

-C

---

Lentil Chili

makes a lot of chili, like 10-12 servings

• 1 pound green lentils

• 1 large onion

• 5-6 cloves or garlic

• 1 cubanelle pepper (or any green or sweet pepper)

• 2 large carrots

• 3 cups chopped cauliflower (fresh or frozen)

• 6 cups (two 28 oz cans) crushed tomatoes

• 2 hefty tablespoons cumin

• 1 hefty tablespoon chili powder

• 1 teaspoon ground ginger

• 1 jalapeño pepper

• 6-8 cups water

• salt and pepper

• diced avocado for serving (optional)

Remove steam and seeds from cubanelle pepper and small dice it along with the carrots and onion then place int all nto a large heavy bottom pot. Mince the garlic add into pot. Remove steam and seeds from jalapeño pepper and finely dice it and add to pot. Last but not least, add the spices to the mix. Add a splash of water and place on high heat and cook the veggies and spices until for 5 or so minutes, just to give them a little heads start and to activate the spices.

Once the veggies have had a few minutes of heat, dump in the dried lentils, the tomatoes, and 6 cups of water. Stir around and keep on high heat until it starts to boil then turn down to medium and continue to cook, stirring once in a while, until the lentils are tender and the chili has thickened, which should take about 35-40 minutes. If at any time you the lentils are not submerged in liquid but are not cooke through, add more water. And once the lentils are cooked you can thicken bu continuing to cooke does or thin it out by adding more water. Taste soup and season with salt and pepper as you see fit.

To serves, ladle into bowls and tope with diced avocado.

Left overs are fantastic hot or cold and will last in the fridge for about a week. Or if you want, you can freeze a few servings.

Hot Sauce

Have I told you that my CSA is totally awesome? Well, if I haven't yet, consider yourself  told. Anyway, one of the coolest thing that the farm does  for it's members is they plant a variety of pick your own crops. There are strawberries, beans, tomatoes, herbs, flowers, and some other stuff. We also get to pick hot peppers.  Yes. Lot and lots of hot peppers. And not just jalapeños. They have like 5 different varieties, inching habanero. And there are a ton.  SO many, in fact, that I don't even bother picking the amount that I am allowed. (15 hot peppers a week.. my butthole would kill me) But I did pick a bunch (I went with the red jalapeños which are mother f-ing HOT) and made me some hot oh hot sauce!

Note to anyone that is handling hot peppers. Watch where you stick your hands. I cut up jalapeños a lot, and most of the time I am pretty good about not touching anything, but once in a while I will cut up a pepper, not wash my hands, then maybe scratch my leg.. Then I might rub my eyes, or pick my nose (might to might not happened) And it's not instantaneous. It starts low and slow, then all of a sudden, you shit is burning and your like "What the Hell!! I am on FIRE!. And then you might thick to yourself "Oh shit, do I have a flesh eating virus?  Should I be concerned?"  (Me after a particularly itchy night, making some salsa,. Good thing the mr was there ego tell me I was being a dumb ass and cutting up peppers at dinner) So yeah. not flesh eating virus, but never the less, don't touch!

Now lets make so Freaking HOT SAUCE! 

The stuff. ! butt load of red jalapeños (you can use green), a red bell pepper, an onion, a few cloves of garlic, salt, vinegar, oil and water. 

Grab yourself a big pot, roughly chop up the onion and garlic and toss it into that pot with a drizzle of olive oil and a few splsahes of water. Stick it on the stove on medium heat and let cook while you cut up the peppers. 

So the peppers. First thing first…..Coat your hands with oil (or use gloves) and don't touch anything on you body! This is a critical  if you do not want you hands, then your face, probably part of you leg, and definitely behind you ears , to burn like a mother.

Now cut the stems off, slice the peppers in half and remove the seeds and ribs. I find using a big spoon to scoop and scrap the seeds and ribs out to work the best, but do it any way you please. Also leave the seed sin rips in if you want.. it just makes the sauce that much hotter. (I would usually but again, these peppers are fire f-ing hot!)

Once de-seeded and ribbed, chop up the pepper and the jalapeños into chunks.

Toss into the pot with the onions and garlic thats on the stove and add in water and a sprinkle of salt. Stick back on stove, bring to a boil then reduce heat to medium and stick a lid on pot.

After about 25 minutes or so, the peppers are soft and falling apart and the liquid has reduced to about 1/2… Thats when is time...

Note. Watch you face when you open you pot to check.. Don't stick you face in the pot as soon as you remove the lid, or you will get a ace of spicy hot stem that will burn your eyeballs.

Now dump it all in,including liquid ,into a blender. Add in 1/2 cup of vinegar and a sprinkle of salt then turn it on. (Make sure to have the lid on… no one wants to clean up a hot sauce mess!) Blend for however long it takes for the sauce to be smooth.

Super smooth and saucy.. Give it a taste. Does it need more vinegar? How about a little more salt? Are you wishing you had a little more sweetness to it? Add what you need.. More vinegar, more salt, or a teaspoon or two of some honey or sugar.. it is your hot sauce after all.

And when you are happy with the taste.. pour into bottles. And then pour in everything!

Happy Friday..Make it hot!

-C

---

Hot Sauce 

Makkes about 4 cups

• 15-18 jalapeños
• 4-5 cloves galric
• 1 red bell pepper
• 1 yellow onion
• 1/2-1 cup white vinegar
• 2 cups water
• salt (to taste)
• oil or rubber gloves 

Dice the onion and garlic and stick not a heavy bottom pot with a drizzle of olive oil, a sprinkle of salt and a splash of water. Place on low heat and let cook.

After thats on the stove oil you hands, and de-stem the jalapeños and the red pepper, removing the seeds and ribs. IF you want, you can totally leave the seeds and ribs in if you want, it makes the sauce even hotter. 

Chop peppers into smallish chunks and toss into the pot writ the galic and onion. Add about 2 cups or so of water, bring to a boil, then let simmer for about 25-30 minutes, or until the peppers are nice and soft.

Dump peppers into a blender  with 1/2 cup of vinegar and blend. Taste the sauce, and if you like it there, stop, or add in more if you taste wants it. You can also add in more salt, maybe some other flavor spices, or even a little honey to sweeten it a bit.

Pour into containers and enjoy! 

This sauce will last sat least 4 months in the fridge (If not eaten all by then)

Jalapeño Jam

I have been meaning to make this jam for a while now. I'll buy a bunch of jalapeños, then slowly, before I get to cooking them down, end up eating them all. But not today, and the rewards are great, Fresh jalapeño jam. So much potential for the greatest of things (I am thinking mango jalapeño sorbet… no, I am making jalapeño mango sorbet) And if you, like me are a jalapeño fan, this is going to make your life amazing. You will find yourself jamming up everything, or maybe just eating it with a spoon.

Whatever you want to do with it, just make it. 

Honey and jalapeños.. All you need, well a little salt and water too, but that's it.

What you need to do is remove the stems,, most of the ribs and half of the seeds removed. (You could remove all or none of the seeds depending on you heat preference) Chop the peppers into small chunks, toss into a pot, sprinkle with a bit of salt, add in a splash of water. Place the pot on medium heat. Top it with a lid, and give the peppers a good stir every few minutes. While the peppers are cooking, you want to make sure the bottom isn't sticking and buringin. If that starts to happen, just turn the heat down a bit and add in a little splash more of water.

After about 20 minutes, the peppers are fully cooked and falling apart. The liquid is cooked down and the peppers are starting to caramelize on the bottom of the pan. When that happened, remove the pot from heat.

Now you can either blend the peppers, mash the peppers with a fork, or leave it chunky. Thats a choice Ill leave to you. ( I like to blend, but keep some chunks)

And drizzle in a bit o honey. As little or as much as you like.

And scoop into a jar. Eat the jam on anything you want. (I found myself eating it with a spoon)

Keep it Real!

-C

---

Jalapeño Jam

Makes about 1 1/2 cups of jam

• 10 large jalapeño peppers
• a pinch of salt
• About 1 tablespoon of honey, but add more if you like (And if you want to keep it vegan, use agave or sugar)

Wash, remove ribs and most seeds (the more seeds you leave the hotter it will be) and dice jalapenos into small chunks. Place in a pot with a few splashes of water and a sprinkle of salt. Turn on medium heat and cover, stirring every few minutes. If the peppers seem to be sticking  o the pot and burning, turn heat down and add another splash of water. After about 20 minutes, the peppers should be really tender and falling apart. The liquid should be completely cooked out and the peppers will start to caramelized at the bottom of the pot. When that starts to happen, remove from heat.  Now either mash with a fork, blend with a hand blender, or leave superr chunky. Drizzle in honey (or sweetener) and stir. 

Eat right away or stick in a jar and store in the fridge for up to a week (It won't last that long)