Chickpea Polenta

The continued quest to use canned beans marches on.  This Mediterranean-inspired dish actually comes up with a lot of ideas when you search it.  I was originally going to make it with chickpea flour, but most of the recipes I found use corn polenta and I ended up liking the idea of a mildly contrasting color.

I didn't actually buy polenta meal because I have quite a bit of corn meal I rarely use.  I've also been in the mood for cornmeal mush at breakfast lately, especially after picking up some Lil' Smokies for a breakfast protein.

I'm topping it with roasted vegetables tossed in pesto and a sprinkle of parmesan.  A tomato sauce would be a good option, or tahini.  I'm considering this a pasta-like starch, just with a soupy consistency.  If you're having this with a simply seasoned side like chicken, steak, or just vegetables, go ahead and add sautéed onions, garlic, and/or herbs to the polenta.

*1 15 oz can chickpeas
*3/4 C corn meal or dry polenta
*2 C vegetable stock
1 C milk, water, or more stock
salt to taste

1.  Drain and rinse chickpeas.  Place half in a medium saucepan and mash.  Reserve the whole ones to add at the end.  I don't use the Visions pot much, but everything else is non-stick and I didn't want to scratch the coating when I used the potato masher.

2.  Add dry cornmeal, stock, and a pinch of salt to the saucepan and stir to combine.  Allow to sit 5 minutes, until the meal turns to sludge and the lumps are gone.

3.  Turn on the heat to medium-low.  Bring to a low simmer, stirring frequently at first and constantly once you feel some resistance.  This could take 15 minutes or more.  Once thickened and starting to spurt when you stop stirring, add the other cup of liquid.  Continue to stir until it thickens again.  Carefully taste (it's hot!) and add salt as needed.

4.  Stir in reserved chickpeas, bring to temperature, and serve in bowls before it cools into a corn brick.

Difficulty rating  π

Pintos with Salsa

I was not expecting to get three posts out of a pantry meal, but here goes the rest of that little Mexican throw-together dinner.

I did can some more tomatillo salsa.  I was disappointed that I only got four half-pints out of all that work, but was fine with one not sealing because I was going to use it for this.  I probably only need three for the next six or eight months, and then I'll make another batch at the end of the summer.

I have been working on more ways to use the beans I canned last year.  I got so used to soaking and cooking them, I have to make an effort to grab a jar instead.  Looking for a super-fast way to make this helped.

You can use any salsa you like for this.  It's the seasonings and tang that are the goal.  Like having tomato soup with a grilled cheese sandwich, the flavor profile goes with a quesadilla.

*1 15 oz can pinto beans
*1 C salsa
Sour cream, jalapeños, cilantro, or any other garnish, optional

1.  Drain and rinse beans.  Add to a small saucepan with salsa.  If dry, add a few tablespoons water.

2.  Bring to a low boil over medium heat.  Simmer for 5 minutes to heat through.

3.  Serve hot with garnishes as desired.

Difficulty rating  π

Tomato and Avocado Quesadillas

These turned out prettier than I expected, so they're getting a post.  I also realized that the relatively bland guacamole from the previous post was exactly what I wanted on them, so that made me happy.

Quesadillas are an easy 10-minute meal.  I usually just throw some shredded cheese on a tortilla, toast it in a dry pan, and slice up an apple for a balanced lunch or afternoon snack.  For dinner, I went to a little more effort and had beans on the side to up the protein and veggie factor.  I wasn't very hungry and only made one the day I took the photos.  They were small tortillas, and other days I made two for a dinner.  For the sake of the recipe and quantities of ingredients, we'll pretend that there are two 6" fajita tortillas per serving.

*8 6" flour tortillas
*1 C guacamole
*2 C shredded "Mexican" cheese
1 C diced Roma tomatoes
1/2 C cilantro leaves, chopped (optional)

1.  Preheat skillet or griddle over medium-low heat while you top the tortillas.

2.  On a work surface, lay out as many tortillas as fit on the griddle.  Spread 2 Tb of guacamole on each, like it was pizza sauce.  Sprinkle evenly with about 1/4 C cheese, then a generous sprinkle of diced tomatoes on one half.  It will make it easier to fold later.  If using, scatter with cilantro.

3.  Place topped tortillas on griddle.  Toast until cheese melts and underside of tortilla is lightly crispy, about 5 minutes.  Fold over into a half-moon shape (non-tomato half over tomato half), press lightly to make sure all the cheese is melted, and remove to a cutting board.

4.  Cut quesadillas into wedges and serve hot.  Optional to have salsa and/or sour cream on the side.

Difficulty rating  π