Cooking - for a new lifestyle (Our Test Kitchen)

Soaking 30 min Preparation 10 min Standing 10 min 1/4 red onions, finely chopped 1 tbsp extra virgin olive oil 1 1/2 tbsp lemon juice, freshly squeezed 1/4 tsp cayenne pepper 1/4 tsp ground cumin 1 pinch salt [optional] ground pepper to taste 1 1/2 cup chickpeas/garbanzo beans (canned) 2 tomatoes, Roma type, deseeded and diced 4 tsp fresh mint, finely chopped Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar. Let stand for about 30 min at room temperature or overnight in the refrigerator. This makes the raw onion crispier and easier to digest. Pour the olive oil and lemon juice into a salad bowl. Add the spices, salt and pepper. Using a fork,  whisk  the vinaigrette until it is emulsified. Drain and rinse the chickpeas, then place them in the salad bowl. Dice the tomatoes discarding the seeds, then put the pieces into the bowl. Finely chop the  mint  then add it to the salad. Add the previously chopped onion....

Eat, Shrink & Be Merry cookbook We teamed this one up with the 'Lord of the Wings' recipe. It is quick, easy and a great recipe for picnics. Ingredients 1 can (19oz) chickpeas, drained & rinsed 1 pint grape tomatoes, halved  (we quartered them)* 1 cup mini fresh mozzarella balls, halved (4oz)** 1/3 cup minced red onions*** 1/3 cup fresh basil leaves 1 Tbsp olive oil 1 Tbsp balsamic vinegar 1 Tbsp freshly squeezed lemon juice 1/2 tsp salt (we cut it down to 1/4 tsp) 1/4 tsp ground black pepper Directions 1) Place ingredients in a large bowl in the order listed and mix well. May be served immediately or salad can stand at room temp for up to an hour before serving. Since tomatoes tend to lose their flavor when refrigerated, add them last minute if you prepare salad in advance. *-  With the tomatoes we ended up quartering them and then added to our own little amounts on the plate. Made it easier to manage the amount going in and so they weren't sog...

3 tbsp olive oil 3 large garlic cloves, minced 1 small onion, minced 1/4 tsp crushed hot red pepper 1 14-1/2 ounce can diced tomatoes, juices reserved 1 tbsp balsamic vinegar 1 tsp dried rosemary 2 cups cooked chickpeas (garbanzo beans) or 1 16-ounce can chickpeas, rinsed and drained 4 cups chicken stock or reduced-sodium canned broth 1/4 tsp salt, or to taste 1/2 cup grated Parmesan cheese 1/2 cup croutons In a large saucepan, heat the oil over medium heat.  Add the garlic, onion and hot pepper.  Cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add the tomatoes with their juices, the vinegar and rosemary.  Increase the heat to high and boil until juice from the tomatoes thickens, about 5 minutes. Add the chickpeas, chicken stock and salt.  Cover and simmer 30 minutes, stirring occasionally and smashing some of the beans with the back of a spoon.  To serve, sprinkle with the cheese and the crou...

2 servings Soaking 8 hours / Preparation 15 minutes / Cooking 45 minutes 410 calories per serving 1/4 cup chickpeas / Garbanzo beans (dried) 1/2 clove garlic 5 tsp Tahini paste 1 tbsp lemon juice 2 tbsp olive oil salt and pepper to taste 1 tsp extra virgin olive oil 1 tsp pine nuts 1/8 tsp paprika 1 pita bread 1 stalk celery 1 carrot 2 radishes 1/2 cucumber The chickpeas must be soaked in water overnight.  Cook the chickpeas about 45 minutes.  Drain the chickpeas and reserve some of the cooking water to dilute the hummus. In a food processor, puree the chickpeas with the garlic, tahini, lemon juice and 2 tbsp olive oil until the hummus is smooth.  Add salt and pepper to taste.  Add a few tbsp of the cooking water, if necessary, to thin the hummus to the desired consistency. Transfer to a bowl.  Drizzle with olive oil, sprinkle with pine nuts and a pinch of paprika.  Serve with pita bread and vegetables. Keep up to 3 days, covered, i...

1-1/3 cup chickpeas or Garbanzo beans (dried), soaked in water overnight, then drained 1/2 onion, coarsely chopped 2-1/2 slices bacon, chopped 1 potato, peeled, whole 3 cups Swiss Chard or spinach, cut into 2-3 pieces 4 tsp olive oil 2-1/2 cups water to cook chickpeas 1 cup chicken broth salt and pepper to taste 2 cups water to cook the pasta 1/2 cup mezzi tubetti (pasta for soups) 6 tbsp Parmesan cheese, grated Prepare the vegetables : coarsely chop the onion; peel the potatoes, leaving them whole; cut the Swiss chard into 2 or 3 pieces (if using spinach, leave them whole). Set aside. Heat the oil in a pot over medium-low heat. Add the onion and bacon, then sauté 3-4 min, with occasional stirring. Add the chickpeas and potatoes, then cook 1-2 min with stirring. Pour in the water, broth, salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, about 45 min, until the chickpeas are softened, but  al dente  (if ov...