Mediterranean Chickpeas and Spinach

2 cups dried chickpeas
16 ounces fresh spinach, washed

2 slices white bread, crusts removed, cut into small cubes
3 cloves garlic, sliced thin
1 small bunch fresh oregano, roughly chopped

6 tablespoons olive oil
1 ½ tablespoons red wine vinegar

¾ teaspoon red pepper flakes
¾ teaspoon cumin seeds
½ teaspoon paprika

¼ teaspoon turmeric or curry powder

• Soak dried chickpeas overnight in a large saucepan or Dutch oven.
• Drain and rinse the in a colander. Return to the sauce pan and fill with 2 quarts of cold water and bring to the boil. Reduce the heat to a simmer and cook for 1 to 2 hours or until chickpeas are soft adding any additional water as necessary. Skim off any scum that may build up on the water during the cooking process.
• Once the peas are soft, remove the pan from the heat and pour off any excess liquid just until the water is level with the chickpeas. Add the turmeric, paprika and season chickpeas with ½ teaspoon each salt and black pepper and set aside.
• In a large saute pan add 3 tablespoons of the olive oil and heat over a medium high heat. When the oil is hot, add the spinach with a pinch of salt. Saute the spinach just until the leaves are just tender, then drain in a colander and set aside.
• Heat the remaining 3 tablespoons olive oil in your saute pan and saute the cubed bread for about 5 minutes or just until golden brown all over, then add the garlic, cumin seeds, oregano and dried chilli. Cook for 60 seconds or until the garlic is nutty brown. Transfer the mixture to a food processor along with the vinegar, and mash to a paste. If you do not want to use a food processor you can use a mortar and pestle.
  • You need about 2 ½ ounces white bread. A 1-inch slice of old French or Italian with the crust removed works well if you have it, but most people use 2 to 3 slices of sandwich bread with the crust removed and cubed.
• Return the bread mixture to the saute pan and add the chickpeas and their water. Stir until the chickpeas have absorbed the flavors and then check seasoning and add salt and pepper as necessary. Add the spinach and heat over low to medium heat just until the dish is thoroughly heated through. If the consistency is a little thick, add some water, makes four to six entrees.

Greek Style - Crumble 6 to 8 ounces feta cheese into chickpeas before serving, reserving a small amount for garnish.
Spanish Style - Add 1/4 cup tomato sauce to chickpeas before sauteing spinach.

There are a ton of variations of this original Moorish recipe served all over the Mediterranean region. In fact, a variation of this same type of dish is popular in India. While I have saffron threads in my pantry many people do not, and turmeric is sometimes called the 'poor man's' saffron. Therefore I generally use turmeric and or curry powder in place of the saffron in this dish simply because of the cost. If you want to use saffron as called for in the original recipe, steep 60 strands of saffron in 4 tablespoons boiling water. Add this in place of the turmeric or curry powder.

Hot Shots: Chicken & Dumplings

Few things in life are as simple and satisfying as a big hot bowl of 'Chicken and Dumplings'. While chicken and dumplings are often associated with the south, dumplings make from flour, salt and baking powder were a staple for those who needed to feed a bunch of hungry mouths with just one small scrawny chicken.

Still a viable way to stretch your food budget, many people like myself make chicken and dumplings more for the taste and warmth of the dish than actual necessity. I prefer to make my dumplings from scratch, however most of my family uses the popular biscuit dough method as seen in this video. I have included detailed instructions on how to do both, so that no matter your preference, you make delicious and nutritious chicken and dumplings when ever the urge arises.

3 to 4 cups cooked chicken, chopped

8 cups (2 quarts) chicken stock

¾ cup half-and-half or heavy cream

½ cup all-purpose flour

2 cans biscuit dough or one recipe dumplings (see below)

2 stalks celery, chopped (optional)

2 large carrots, diced (optional)

1 medium onion, chopped (optional)

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

• In a large pot or Dutch oven, add 2 tablespoons olive oil and saute onions, and celery over medium heat just until the onions are soft and translucent. Add the carrots and the chicken stock and bring to a boil. Reduce the heat to low, and add black pepper, onion powder, garlic powder, and any optional vegetables or spices you desire to suit your taste.
• Remove biscuits from can, and sprinkle flour onto a cutting board or clean counter and press flat with the palm of your hand. Shake off excess dough and place biscuits onto a plate and continue until they are all flattened. (If using homemade dumplings see recipe below).
• Using a knife or rolling cutter, divide the biscuits into quarters and then drop dumplings into simmering broth making sure to stir the dumplings well so that they do not stick together. Put a lid on the pot, reduce the heat to low and simmer for 12 to 15 minutes.
• Add cooked chicken, and half-and-half and stir, remove pot from heat to another burner and allow to sit for 10 minutes to allow chicken to warm up, then serve.

Homemade Dumplings

1 cup all-purpose flour

3 tablespoons shortening

4 to 6 tablespoons water or milk

2 teaspoons baking powder

1 teaspoon salt

• Sift flour, baking powder and salt together in a medium sized bowl, cut in the shortening with a fork or pastry knife until well blended. The flour mixture will have a somewhat coarse texture.
• Add liquid just until a soft dough is formed. Roll out dough on a floured surface, with a rolling pin, until very thin (about 1/8 inch thick). Cut into 1 inch wide strips using a pizza cutter or knife, then cut strips into again 1 inch pieces.
• Shake off any excess flour, and drop dumplings into simmering broth and cover pot and simmer for 12 to 15 minutes.

Note: While the chicken and dumplings may look somewhat thin and soupy, they will thicken after a while. However, if you prefer a thicker soup base, try adding 1 (14oz) can of condensed soup to the chicken stock after adding your seasoning and before adding the dumplings to the pot.

Seasoned Salt Recipe

I received an email from 'JohnnyW37' asking what is seasoned salt? Well, seasoned salt is a spice mix made by combining a variety of herbs and spices with ordinary table salt. One of the most famous variations is Lawry's Brand seasoned salt which was created at the world famous Lawry's Prime Rib restaurant in Beverly Hills, California. 

 

Seasoned salt is very popular, and there are thousands of recipes in cookbooks and on the internet that list it as an ingredient. It seems as if almost every food manufacturer has their own blend of seasoned salt, and there are a wide variety of seasoned salts available on supermarket shelves across the United States. While each is inherently different, they almost all contain the same basic ingredients: salt, sugar, onion and garlic powders, . Variations include the addition of: celery salt, powdered chicken broth, marjoram, thyme, chili powder, paprika, tomato powder, MSG, and soy sauce powder.

Todd's Seasoned Salt

6 tablespoons salt

2 teaspoons paprika

2 teaspoons sugar

1 teaspoon mustard powder

½ teaspoon dried thyme

½ teaspoon dried marjoram

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon turmeric or curry powder

½ teaspoon cornstarch

¼ teaspoon MSG (optional)

• Place the thyme and marjoram in a spice mill and grind into a medium to fine powder. Add to a bowl with the remaining ingredients and mix well, place in a small jar and store in a cool dry place, shake jar well before each use. Makes about 1/3 cup seasoned salt.

Note: In my opinion, this seasoning blend is far superior Lawry's or any other commercial seasoned salt that you can buy on your supermarket shelves and it is quite a bit cheaper to make. The addition of thyme, marjoram, and mustard powder give the seasoned salt a depth that Lawry's just doesn't have. However, if you want a simple copycat recipe for a Lawry's seasoned salt, omit the thyme, marjoram, and mustard powder as these are not in Lawry's original seasoned salt.

Lawry's Seasoned Salt

6 tablespoons salt

2 teaspoons paprika

2 teaspoons sugar

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon turmeric

½ teaspoon cornstarch

• Place the thyme and marjoram in a spice mill and grind into a medium to fine powder. Add to a bowl with the remaining ingredients and mix well, place in a small jar and store in a cool dry place, shake jar well before each use. Makes about 1/3 cup seasoned salt.

So there you go 'JohnnyW37', hope you will find these recipes helpful and enjoyable.

Todd