Browsing Tag:

chickpea flour

Roasted Curry Carrot Socca with Lentils & Feta

Roasted Curry Carrot Socca with Lentils & Feta

The best Saturdays are ones where you wake up, grab a cup of coffee, and immediately start scheming lunch creations with your friend. (Foraging figs, going on a photo adventure, and scheming up breakfast, all follow close behind.)

This was the first full weekend I’ve been completely free in awhile. Two Philly mornings in a row with no set agenda. No photo gigs. No work engagements. No client meetings, camping trips, or out-of-town excursions.

While I love all of the above, it felt great. And it felt even greater once this socca landed on my Saturday plate.

Roasted Curry Carrot Socca with Lentils & Feta

On Friday night, I saw Aziz Ansari do stand-up. His act was hilariously relatable, to say the least, ranging from riffs on the factory meat industry to creepy boys to relationship vs. single life status. He hit all the right topics, and made my abs hurt from laughing so much.

Although, there was one joke with which I just couldn’t agree. And it had to do with carrots.

Carrots

You see, Aziz claims, you walk into a house and someone’s cooking bacon, and often you’ll say, “Plate me up a few pieces!” Aziz is convinced bacon exudes a pheromone-like lust that veggies just don’t have. He says, walk into a house where someone’s steaming carrots, and you won’t find anyone screaming, “Pull me up a plate of those.”

Roasted Curry Carrot Socca with Lentils & Feta

But Aziz, I must tell you, you’re wrong. This carrot-loving [weirdo?] individual would far prefer carrots to bacon. And no, not for health reasons. For taste.

Carrots are hands-down my favorite, and since the mention on Friday night, my Saturday morning mind inserted them straight into that afternoon’s lunch plans.

Roasted carrots? One of fall’s best assets, if I have to say so myself. Perhaps steaming wouldn’t do the trick, but throw carrots on a baking sheet and into the oven, and I bet at least a few would be enticed by the caramelized smell they give off. Plate me up, please.

Black lentils

With the orange beauties in mind, my friend and I got to work on this fall-inspired socca pizza.

Here, carrots are roasted up, and then pureed into a slightly sweet, slightly spicy curry sauce that lends itself perfectly to a flavorful flatbread destination. Topped with salty feta, fresh cilantro and some crispy baked onions, this is a better-than-restaurant-quality meal, fit into a single cast iron pan.

Roasted Curry Carrot Socca with Lentils & Feta

You’ll find multiple steps below in making this recipe. Don’t get intimidated. Each is simple, and you can get going on many of the layers simultaneously. For instance, as the carrots roast, prep everything else.

Roasted carrots

Far better than bacon? A definite. Stemming from carrots? Heck yeah.

Roasted Curry Carrot Socca with Lentils & Feta

You tell me – what healthy fall ingredients are on your mind? Any featuring veggies that you know could out-do bacon in a heartbeat? Please share!

Continue Reading…

Spring Socca with Pesto, Kale, and Asparagus

Spring Socca with Pesto, Kale, and Asparagus

Guys, serious news here. I think I’ve found my new food obsession. And it goes by the name of Socca.

Socca with Pesto, Asparagus, and Kale

On Saturday, I made my first socca – a thin, pancake like crepe derived from chickpea flour. It was an instant hit (on my Instagram, too).

So on Sunday, I made my second one. I brought it to a cookout, and again, I went home with a clean plate.

Now that it’s Monday, I’ll eat my third meal of it, by the way of lunch. And by tomorrow, Tuesday, you can consider me socca-swooned.

I’m declaring right now — June is going to be a month of Socca. Get ready.

Socca with Pesto, Asparagus, and Kale

Socca has a flatbread feel to it, with slight falafel-like undertones of flavor, hence the chickpea flour it comes from. However, like a pizza pie, it can take on whatever genre you desire. You choose the ingredient spread, and it will choose the feel of your socca.

For my first one, pictured here, I chose a hearty dose of pesto, paired with a whole bunch more greenery. Feed me this every day of June, and I would be a happy girl.

Spring Socca with Pesto, Kale, and Asparagus

Aside from its versatility and tender texture, what blows my mind is how incredibly easy it is to make socca. Forget yeast. Forget dough-rising. And, let’s all praise chickpeas for this, forget kneading. All you need for socca is a 30-minute wait time and a handy spatula. Oh, and ideally, a cast iron pan. (Given how beautiful cast iron can make anything look, I suggest you keep one of those on hand regardless.)

In this variation, you’ll find inspiration from light and fresh spring veggies, richened up with a layer of summer pesto. It’s a pizza-like app/meal that feels so classy and restaurant-worthy, yet entirely attainable in your own home. I recommend you put it on your to-make list. ASAP.

Continue Reading…

Swiss Chard Falafel

Swiss Chard

I should probably admit upfront, these err a tad more on the side of fritters than falafel. But I hate a dry, dense ball of falafel, so in my mind, the characteristics of these are what the word “falafel” should always mean.

Falafel should be as moist as the fresh chickpeas you put into it. It should mean a circular or ovular sphere flavorful enough to snack on as it is, even if a little bit of yogurt sauce or hummus elevates it to a whole other level. I.e., a truly good falafel should be the shining star in the pita you pack it in, radiating brighter than all else that lays beside it.

Swiss Chard Falafel

It’s simply impossible to deny how beautiful of a veggie swiss chard is. I’ve expressed before my love of pinks when it comes to produce, and the photographing of it. Beets and radishes, while not necessarily my favorite flavors of the veggie kingdom, stand among my all-time most beloved subjects to photograph. (Apologies in advance to my friend Laura. And my 90-year-old grandpa. And the random boys in my life. All of which are other favorite photo subjects in my life – but I’m telling you, beets and radishes make for some steadfast competition.)

Swiss Chard

The magenta lines that stream down a leaf of swiss chard, the veins not unlike our own that bring this veggie to life, make it a mesmerizing sight. Its yellow veins, too. Although if I had to choose, I’d of course go for the pink. There’s just something about those pinks when you get them in front of a camera. Born to be (still life) models, I tell you.

Swiss Chard Falafel

I’ve been in a bit of a cooking rut lately. Breakfast for dinner has been popping up more often than I’d like, as is thrown together bowls of beans, rice, herbs, and avocado. (Although – if that avocado is a magically flawless and ripe specimen, forget the hesitancy and tone of complaint emanating from that last sentence. Hand me a ripe avocado, and I’ll be a happy kid forever.)

I never thought I’d be one to say this, but busyness has led me to allow cooking to fall by the side of the road for a few. Plus, it’s summer, and I enjoy nothing more than eating outside. And if this means scoping out all the restaurants with outdoor seating, then so be it. Cooking can be put on pause for a few.

However, you know as well as I do, I do love cooking. And so I return, by the sight of a healthy looking bunch of swiss chard.

Swiss Chard Falafel

I picked this bunch of from the store and immediately had ideas start to come to me from left and right. There’s nothing like a little ingredient inspiration to draw you out of a slight cooking hiatus.

It’d been forever since I made falafel, so that’s the idea I went with. Don’t ask me how swiss chard led my brain to falafel – but it worked out well. I mean, why not add some green power to falafel? Tastes great, looks decent, and kills it on the “you should really make this meal more nutritious” level.

Swiss Chard

Swiss chard’s back in style. Every farmers’ market table will be wearing it pretty soon. Get some while you can. Admire it’s beauty for a day. Or 15 minutes on your cutting board. Then chop it all and throw it into this falafel recipe.

These are definitely snackable on their own, but I love the pairing with the yogurt/herb sauce. You choose whether to pack them in a pita, or throw them with some brown rice. Either one you go with, drizzle a little tahini on top, and voila. A truly golden, slightly green meal.

Continue Reading…