Chickpea Salad with Cilantro Pesto

This salad is a really nice and light dish for a summer dinner and the cilantro pesto really gives it a good flavor kick. The original recipe called for only chickpeas but I wasn't sure if the texture of all those chickpeas was going to go over very well with my kids so I used one can of chickpeas and one can of cannellini beans just to add a texture they were used to. The beans were a good balance to the stronger taste and firmer texture of the chickpeas, but you could always substitute the beans and use all chickpeas. I served it hear with a citrus marinated grilled flank steak and some crusty french bread.

4          tbsp     extra-virgin olive oil

2          tbsp     fresh lemon juice

2          cups     loosely packed fresh cilantro

1          sm        clove garlic

1/2       tsp       ground cumin

1/2       tsp       hot paprika

1          cans     chickpeas, drained and rinsed

1          can       cannellini beans, drained and rinsed

2          med     carrots, grated

1/4       cup      red onion, diced

In a food processor or blender combine olive oil, 1 tbsp lemon juice, cilantro, garlic, cumin, paprika, 3 tbsp water, and 1/2 tsp salt; blend until smooth.

In a medium bowl toss the chickpeas, cannellini beans, carrots, scallions, the remaining 1 tbsp lemon juice and 3 tbsp of the pesto together until just coated. Season with salt and pepper.

 Adapted from: Food Network Magazine  |  September 2011

Enjoy!!!

 

Best Ever Banana Bread

I love lazy Sunday mornings! We usually spend it out on the back porch with a hot cup of coffee and something fresh out of the oven. This last Sunday, which happened to be Easter, we enjoyed these banana muffins right out of the oven while we watched E hunt for Easter eggs. It was a perfect Easter morning.
This banana bread is super moist; almost a cake consistency. It literally melts in your mouth. Add a little butter and you have heaven. You can give it a little crunch by adding nuts. Walnuts or pecans work best but  any kind you like will do. I have even had people tell me they add pumpkin seeds. To each their own, right.  I used to add walnuts but my kids won't eat it with the nuts included soooooooo, well you know, they got axed. I hope you enjoy them as much as we do. They rarely last 15 minutes.

1/2       cup      margarine, softened

1          cup      sugar

2          lg         eggs

3          med     bananas, slightly over ripe

1 1/4    cup      flour

3/4       tsp       baking soda

1/2       tsp       salt

                        nuts, optional

 

Preheat oven to 350°. Spray muffin tins with oil or insert muffin liners.

In a medium bowl, whisk together the flour, baking soda, and salt, set aside.

In a large bowl beat together margarine and sugar until light and fluffy, 2-3 minutes. Add eggs one at a time, mixing well after each addition. Next add the banana and beat on medium until most of the lumps are gone. Add the flour mixture beating until just combined. Scrape down the sides of the bowl.

Fold in the nuts (if using).

Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in middle comes out clean.

Adapted from: Grandma Godfrey's recipe


Enjoy!!!