Sweet Jesus, fall is here at last!  Nothing says fall to me like sweet potatoes.  They take me right to the Thanksgiving dinner table, even in the middle of April.  My normal sweet potato routine is to bake them and add some butter and brown sugar.  Simple and delicious, no problems here! This potato was so remarkably complex.  Never have I had a sweet potato with chickpeas and pomegranate seeds, so I wasn't sure what to expect.  I didn't hate it.  It was just a lot of ingredients to the point of overkill.  Sweet potatoes have such a strong flavor, and so does tahini, so all the other flavors seemed to get lost in the shuffle.  This potato was tasty, but I had trouble tasting the sun dried tomatoes or the lemon.  Was it necessary to even bother with those?  I don't know the answer.

Honestly, I have to say I prefer my simple butter and brown sugar sweet potato to this creation, however I am really glad I tried it.  It reminds me of how when I go to the cheesecake factory and always get the dutch apple caramel streusel cheesecake.  Every time.  It isn't like we go to the cheesecake factory all the time, so when we go, I am not going to waste a cheesecake opportunity on a risk.  But a time or two, it happened.  They were out of my #1 favorite cheesecake and I had to pick something else.  And you know what?  My favorite has never been ousted from the top spot.  Dutch apple caramel streusel will always be my number one.  But I still ate and very much enjoyed the other cheesecakes.  Sometimes it is for the best that we are forced to try new things. :)

I will give props to this potato, it was SUPER filling.  This would make a really good vegetarian lunch that will keep you satiated for a good while.  Might be worth a try?

You will need:

4 sweet potatoes (each about 3/4 - 1 pound)

2 TBSP olive oil, plus extra for drizzling

1/4 cup tahini

1/4 cup hot water

1 TSP lemon zest

2 TBSP fresh lemon juice

1 TSP honey

1/8 TSP ground cinnamon

1 can of drained and rinsed chickpeas (15.5-oz can)

2 TBSP sun dried tomatoes packed in oil, sliced

3 TBSP minced fresh parsley leaves

2 TBSP toasted pine nuts

2 TBSP pomegranate seeds

Kosher salt and fresh ground pepper

I will share the recipe way and the fast way.  I used the fast way.  Recipe way:  preheat your oven to 350 degrees.  Line a half sheet pan with parchment paper and use a baking rack over the paper.  Scrub  your potatoes well, pierce all over with a fork.  Coat the surface of the potatoes with a thin layer of olive oil.  Place potatoes on the baking rack, and bake for 45 minutes to 1 hour, until potatoes can be easily pierced with a knife.  Remove from oven and set aside.

Natalie's fast way, because she works hard all day and doesn't want to spend hours in the kitchen making dinner: scrub your potatoes well.  Pierce several holes in the skin with a fork.  Lightly dampen a paper towel for each potato.  One at a time, wrap your potato in the damp paper towel.  It doesn't need to be extremely tight, but not loose either.  Microwave for 4 minutes.  Flip potato upside down and microwave another 3 minutes (or less depending on how cooked your potato feels midway through).  Boom, baked potato in minutes.  I microwave them one at a time because when I put more than one in they seem to heat unevenly and I have one that is very under done and one exploding from the heat.  I don't even oil them when I do this, so maybe it will save us a few calories.

For the topping, whisk together the 2 tbsp olive oil, tahini, hot water, lemon juice, lemon zest, honey and cinnamon.  Once those are combined, toss with the chickpeas, sun dried tomatoes, parsley, pine nuts, and pomegranate seeds.  Taste for seasoning.

Now to assemble, slice your potatoes lengthwise halfway through and press the ends to 'open' the inside.  Drizzle with some olive oil and add salt and pepper.  Pile in the chickpea mixture and top with some extra pine nuts, pomegranate seeds and/or parsley.  Dig in!

Real-Deal Hummus

This is not hummus that you scoop out of a tub you bought at the grocery store.  This is the hummus you get at your favorite Mediterranean restaurant.  It is infinitely tasty, so just try not to shovel it into your mouth by the spoonful, okay?  Lets try to keep some semblance of decorum here. :)

My litmus test of a good recipe is if I can get Aaron to eat something he typically isn't into.  In his defense, he is not a picky eater by any stretch.  He eats things I wouldn't even dream of, like chicken livers, sardines and tongues of things(blech!).  He is however, a very snobby eater.  If food is sub-par in any form he will turn his nose up at it.  He also claims to hate certain things, yet eats them when set it front of him?  I could write a book..  Anyway.  He claims that he isn't into hummus.  He LOVED this hummus.  I did too, but I love any and all hummus and am not a food snob in the slightest.

In the past when I attempted to make hummus, I just tossed a can of chickpeas, some tahini which I just eyeballed the amount, some salt, then I would just randomly add things to try and get the taste or consistency right.  Maybe some onion would help?  I think more salt.  No maybe more lemon.  Then I'd have about a gallon of mush that I didn't really want to eat.  I have to laugh at my former ways of trying to figure out cooking.  I am so not a natural at this.  Again with this recipe, the process is a large part of what makes this recipe outstanding, and not the ingredients alone.

This hummus is pretty easy to whip up and not even in the same ballpark as the premade stuff.  I halved the recipe and it was more than two people should have eaten, and we didn't even finish it all, so I am posting the recipe cut in half.

You will need:

1 can of chickpeas, rinsed and drained

Boiling water

1/3 cup of tahini (check the sidebar, I found amazon was much cheaper than my grocery store!)

juice and zest from 1/2 a lemon

1 clove of garlic

1 TSP Kosher salt

1/4 cup ice water

extra virgin olive oil

For the garnish:

1/2 TSP pine nuts, toasted (optional)

sprinkles of paprika

sprinkles of cumin

When you have your chickpeas rinsed and drained, set a few aside for the garnish at the end.  Add the chickpeas to a bowl that can handle high heat.  Put a kettle of water on to boil, and once water is up to a boil, pour over chickpeas until they are completely covered by a couple inches.  Let these chickpeas sit in the hot water for 15 minutes.  Soaking the chickpeas will soften them up very nicely so that they will puree into a smooth and fluffy hummus.  

Once 15 minutes is up, drain the chickpeas and pour them into your food processor.  Whiz the chickpeas for about 5 minutes by themselves.  They should be pretty smooth before you add more ingredients.

Next in with the tahini, lemon zest, lemon juice, salt and garlic.  Mix for about a minute, making sure the garlic gets incorporated very well.  No one wants to bite into a hidden chunk of garlic!  Now while the processor is going, pour the ice water through the top and then let it whiz for 5 minutes.  You are going to want to set a timer because it seems like a super long time.  I was a little worried the motor on my processor was going to burn up, but it made it though just fine.  Taste for seasonings and add more tahini, salt or lemon to get the flavor you desire.

You are now ready to serve!  Aarti's suggestion for serving real deal hummus is to scoop the contents of the food processor onto a plate, and with the back of a spoon smooth it in a circular motion to make lovely hills and valleys in your dip.  I could have gone a little more extreme with mine, the picture in the cookbook is much better looking! Make a well in the center (not too deep) and drizzle with the olive oil, then top with your reserved chickpeas and pine nuts.  In any artful fashion you wish, sprinkle with a light dusting of paprika and cumin.  I opted for the pizza slice design, I made an X across with one, then another X between with the other.  I though it turned out pretty nice?  

This hummus is warm and nutty with a hint of the bright lemon.  So so good, I don't know if I can ever go with the store brand again.  If you follow the basic recipe, I can't imagine it would be too difficult to throw different things in for different flavors.  I for one am a fan of the red pepper hummus.  I shall report back with my findings.  But here you have it, a delicious hummus that is certainly the real deal.  

Chickpea Artichoke Masala

Chickpea artichoke masala took me by surprise.  It was the end of the week, and I was on day three of not feeling like cooking when I came home from work.  I usually stock the fridge with one or two convenience meals per week for such an occasion.  However it was Friday.  We ate frozen pizza two nights ago, and take out the night before.  I thought, I need to go ahead and tackle that recipe.  Half the items are out of cans, it won't be too much effort.  

When I make my grocery list for the week and decide which Aarti Paarti recipes to tackle for the week, I let the visually appetizing pictures lure me to them.  This recipe caught my eye because I love artichokes big time.  Well Aarti and I must be simpatico, because I turned to page 184, and read that this recipe came to Aarti whist donning sweatpants and trying to throw a quick dinner together with what she had on hand.  I gathered my sweatpants wearing self to the kitchen and got to work.

This chickpea artichoke masala may not be much to look at, but it was very tasty.  I am mainly accustomed to eating artichokes via a cheese laden dip, so it was great to explore new ways to use this tasty bulb.  I served this with rice and naan and it was a very filling and healthy meatless dinner for a Friday.  Maybe you will like it too?

You will need:

1 medium yellow onion, chopped

2 cloves garlic

1/2 in peeled and minced fresh ginger

2 large ripe tomatoes, chopped

2 TBSP sunflower oil

1 TSP cumin seeds

1 TSP ground coriander

1/2 TSP garama masala

1/4 TSP paprika

1/4 TSP turmeric

1/4 cup plain yogurt

1 TBSP fresh lime juice (juice for 1/2 a lime)

1 (14.5 oz) can of chickpeas (garbanzo beans), drained and rinsed

1 (14.5 oz) can artichoke hearts, drained and rinsed

1/2 cup water

First you take the onion, garlic, ginger, and tomatoes and blend until smooth in a small food processor or mini chopper.  Mine stayed a little chunky, but blend to your desired smoothness.

In a large skillet, heat the oil until shimmering and very close to the smoke point, over medium-high heat.  Add in the cumin seeds and let them boil/pop for around 30 seconds.  Next add in the tomato onion paste.  Sauté until mixture darkens and thickens, around 10 minutes.

Next go the spices.  Add the coriander, garam masala, paprika, and turmeric.  Sauté for about 30 seconds.

Now time for the yogurt.  Slowly drizzle in so it does not curdle.  Add lime juice, chickpeas, artichokes and water, then simmer together for 10 minutes.  Season if need be, and serve.

Mum's Everyday Dal

I wish I could just type out the exact phrases out of this cookbook to describe this dish.  Just go buy it, it is worth every penny and them some.  Aarti has a way with words, and a way with lentils that beckons a simple time.  This dish is pure comfort that reflects that very message.
I really enjoyed this version of lentils named Dal.  I confess that it is a rare occasion that I eat a lentil or bean unless it is refried out of a can, or mixed into a meg-sized Chipotle burrito.  I am happy to add this to my repertoire, because lentils are really good for us.  I cannot get over the gorgeous color of these either, you know I'll be asking for seconds!

You will need:
1 cup red lentils (picked through for stones)
2 cups water
1 yellow onion diced
1/2 in piece of peeled and minced fresh ginger
2 medium tomatoes, diced
1 serrano pepper, halved (optional)
Kosher Salt

These humble lentils will need a good rinse and soak before we begin.  In a strainer or colander, rinse the lentils and soak them in water for 30 minutes.  Drain the beans when 30 minutes is up.
Next you start with a medium saucepan.  To the pan, add the water, onion, ginger, tomato, serrano, and lentils.  Using medium-high heat, bring the mix to a boil.
IT IS IMPERATIVE THAT YOU DO NOT ADD THE SALT YET.
The directions say to skim the scum off the surface.  As the lentils boil, they give off what I saw to be a foam liquid of sorts.  Just take a spoon on the surface and try to take some of this foam out.  I didn't get a whole lot out on mine, but I just stirred and it go incorporated back into the liquid and didn't effect anything.  Once boiling, cover and lower the heat to a simmer.  The lentils will simmer for around 35-40 minutes - they will be done when translucent in appearance and nearly falling apart.
When the cooking is done, whisk the lentils to release any starches, and now you may add in salt to taste.  The mixture should thicken, then just ladle into a bowl and enjoy.  The only thing that would make these any better would be a cold day so they could warm your from the inside out.  August in Houston is no joke, you guys.

Pealafels

Maybe you have heard of falafel?  I am a HUGE fan.  I can't get Aaron to get into it no matter what I try.  I love the flavor, I love the crispy texture, and by gosh I love anything stuffed in a pita with tzatziki sauce.  Whenever we are in a Middle Eastern or Greek restaurant, you can be sure that I will choose the falafel.

But, pealafel?  Color me confused.  I was a tad scared this creation would be overly sweet due to the peas, and I was just unsure about the mint.  Who eats so much mint except in jelly form with lamb? 

I, Natalie Hinkley, have been to the other side of this pealafel recipe, and let me tell you this: it is damn delicious.  The outside is crisp while the inside is warm and soft with the freshness of the mint yogurt sauce.  To.die.for.  These even won Aaron over, Mr. Ihatefalafelguy. I may never make a falafel again, it is pealafels for this household!  

You will need:

1/2 TSP fennel seeds

1/4 TSP coriander seeds

1 cup plain yogurt

1/2 cup of chopped fresh mint

3/4 cup whole fresh mint leaves

kosher salt

1 cup frozen peas, thawed and drained

1 cup frozen edamame, thawed and drained

1 large shallot, rough chopped

1 clove garlic

2 TBSP extra virgin olive oil

1/4 cup chickpea flour

Sunflower oil for frying

2 large pita breads, cut in half to make pockets

2 large vine-ripened tomatoes, diced

1 large english cucumber sliced into rounds

A spice grinder and food processor are helpful too!

We start with a dry pan over medium heat.  Toast the fennel and coriander seeds for about 2 minutes until fragrant and darkened.  Next transfer to a spice grinder and pulverize them into a powder.

Time out to make the yogurt sauce.  In a small bowl mix the yogurt, 1/2 cup of chopped mint leaves and a healthy pinch of kosher salt.  Cover and refrigerate.  This sauce will be the topping on your pita pocket at the end.

Now, it can't get much easier - toss the 3/4 cup whole mint leaves, shallot, garlic, peas, edamame, ground spices, olive oil and salt to taste into the food processor.  Puree until smooth as it will get, noting the edamame won't completely grind down so well.

Move the puree into a bowl and add the chickpea flour.  This flour, in my experience, isn't crucial - you can use regular ol' flour instead.  I also tried it with whole wheat flour and it was pretty swell.  

Heat your oil in a pan over medium heat.  You want the bottom to be covered about 1/4 of an inch.  Keep a plate nearby with paper towels to place the cooked pealafel and absorb the excess oil.

With wet hands, form you pealafel rounds into a golfball size, then flatten into a patty.  There should be enough 'dough' to make around 12.  Drop carefully into the hot oil.  They will need about 2 minutes per side to get nice and browned.  remove from oil and let rest on the paper towel lined plate.

Pro-tips:  I made these one time and they fell apart as soon as they hit the oil.  I concluded that there was too much flour or oil in the mix.  When i followed the instructions more precisely they held better.  I also was having trouble getting the crispy outer crust.  It helped when I lightly dusted flour on the outside of the patty and made sure to not touch/flip them until the time was up.  Moving them around or over flipping the patties resulted in a mushy pealafel.  

Now that those easy peasy pealafels are fried and ready, we can assemble the pitas.  Cut your pita bread in half so you have two pockets fill with 2-3 pealafel patties, diced tomato, sliced cucumber and your minty yogurt sauce.  Enjoy!