MEDITERRANEAN SMASHED CHICKPEAS
You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil. You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable. Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions.
Provided by David Tanis
Categories quick, condiments, dips and spreads, appetizer
Time 30m
Yield About 3 1/2 cups chickpea spread
Number Of Ingredients 12
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let sizzle without browning for 1 minute.
- Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm in pita or as a dip or side dish. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.
CRISPY SMASHED POTATOES WITH GARLIC AND ZA'ATAR
Crisp on the outside and soft and fluffy on the inside, these smashed potatoes are best served immediately with a good drizzle of garlicy olive oil, za'atar and herbs! Serve as a side dish to a protein or as an appetizer with your favorite dipping sauce (I like tzatziki with these)
Provided by Suzy Karadsheh
Categories Side Dish
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees F and adjust a rack in the center.
- Boil the potatoes. Bring a large pot of water (about 2 quarts) to a boil. Season generously with kosher salt (about 1 tbsp), add the baking soda and potatoes. Stir. Let the water return to a boil, then reduce to a simmer, and cook until tender and you can easily insert a knife in the potatoes (about 10 to 15 minutes after the water had returned to a boil)
- Drain. Using a colander, drain the potatoes and let them sit in the colander for 5 to 10 minutes to dry.
- Smash and steam dry the potatoes. Arrange the potatoes on a large, lightly oiled sheet pan. Using the back of a fork or a potato masher, lightly smash the potatoes making sure to keep them in one piece. The thinner you smash them, the crispier they will be. Let the potatoes sit to dry for another 5 to 10 minutes.
- Season the potatoes with a pinch of kosher salt and drizzle with extra virgin olive oil, making sure all the potatoes get some of the oil.
- Roast. Roast on the middle rack of your heated oven for about 45 to 50 minutes or until the potatoes are golden brown and crispy (the rough edges will be charred).
- Make the olive oil garlic sauce. While the potatoes are roasting, in a small mixing bowl, combine ¼ cup extra virgin olive oil with the parsley, za'atar, and garlic.
- Season and serve. When the potatoes are ready, remove them from the oven and transfer to a serving platter. Drizzle the olive oil and za'atar mixture all over. And finish with the chopped green onions. Enjoy as soon as possible!
Nutrition Facts : ServingSize 1 baby potato, Calories 39.4 kcal, Carbohydrate 5.3 g, Protein 0.6 g, Fat 1.8 g, SaturatedFat 0.3 g, Sodium 19.9 mg, Fiber 0.7 g, Sugar 0.3 g, UnsaturatedFat 1.3 g
GOOMBAY SMASH
Make and share this Goombay Smash recipe from Food.com.
Provided by my3beachbabes
Categories Beverages
Time 10m
Yield 2 drinks, 2 serving(s)
Number Of Ingredients 9
Steps:
- Fill cocktail shaker with ice; add pineapple juice, orange juice and all rum.
- Cover and shake until very cold. Fill 2 short glasses with ice.
- Strain cocktail mixture, and divide between the 2 glasses equally.
- Garnish with pineapple wedges and orange slices.
Nutrition Facts : Calories 205.7, Fat 0.1, Sodium 2.1, Carbohydrate 10.8, Fiber 0.4, Sugar 8.3, Protein 0.5
MEDITERRANEAN SMASH
Entered for safe-keeping, from F&G swap, "Women's Weekly Grill: Grill-pan+barbecue". 1 kg = 17.637 oz., so a pound of new potatoes should work.
Provided by KateL
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat grill.
- Boil unpeeled potatoes until tender (about 20 minutes); drain.
- Place on an oven tray; grill until browned.
- Combine oil, 1/4 cup of basil and garlic in small saucepan; cook over low heat 15 minutes.
- Smash potatoes in large bowl with strained basil oil. Stir in olives and remaining basil.
Nutrition Facts : Calories 245.9, Fat 13, SaturatedFat 1.8, Sodium 65.5, Carbohydrate 30.2, Fiber 4, Sugar 1.3, Protein 3.6
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