Garbanzos kon Spinaka

I have a pretty extensive cookbook library and one day I was walking down my hallway in my home where all my books are stored and I saw out of the corner of my eye “The New Mediterranean Diet Cookbook” by Nancy Harmon Jenkins. Thumbing through the book I came across a recipe with garbanzo beans and spinach. These two foods are my favorite things to cook and eat. I thought how perfect for a vegan or vegetarian meal with a salad and some homemade bread. The house was filled with this amazing smell of aroma of beans and onions simmering on the stove. The broth the garbanzo beans and onions made was just simply scrumptious. I plan to make some type of soup creating a broth from the beans and onions. The simplicity of the ingredients creates such an amazing dish. Absolutely loved it and I think it will be one of my dishes I make all the time.

Garbanzos kon Spinaka, created on 9/13/2012

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1 large onion sliced thin
2 tablespoons of extra-virgin olive oil (you can omit the oil if you don’t cook with oil – just use water)
1-1/2 cups of garbanzo beans soaked overnight
1 pound of fresh spinach
½ cup of minced dill
Juice of 2 lemons
Kosher Salt and Fresh Cracked pepper

Sauté the onion slices in olive oil over medium-low heat until the onions are soft but not browned – about 15 minutes. Drain the garbanzo beans and add them to the onions, turning them to coat with the olive oil. Cover with 1 cup of water and simmer gently until the garbanzo beans are tender about 40 to 60 minutes. You may have to add boiling water as the water does evaporate with cooking.

Clean the spinach rinsing thoroughly about 4 or 5 times and remove the stems. When the chickpeas are tender, add the spinach (no need to spin it dry) and the dill. Season the dish with salt and pepper and continue cooking for about 10 minutes till the spinach is tender. Add the lemon juice and adjust the salt and pepper as needed. Serve as a side dish or a main meal with a salad and bread. Dip the bread in the broth, it is just delicious.

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Dill Sauce

I make this sauce a lot to top over tuna burgers, sandwiches, any kind of fish recipes. I think if I remember correctly I saw this recipe in one of my “Eating Well” magazines. I just tweaked the flavors of the sauce to whatever ingredients I had on hand. The flavors from the sour cream or Greek Yogurt, dill, and lemon are fresh, appealing and compliments the prepared dishes very well. Enjoy!

Creamy Dill Sauce
Created on 09/25/11

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This makes about ½ cup of sauce

 ¼ cup of sour cream

2 tablespoons of mayonnaise or Greek Yogurt

Juice of a ½ lemon

1 teaspoon of lemon zest

1 tablespoon of dried or fresh dill

2 shakes (about 1/8 teaspoon) of Tabasco sauce

Scant of salt

Cracked pepper

 Mix all the ingredients well in a small bowl and refrigerate for an hour. Top sauce on your favorite fish recipe, salads, or use as a dressing in a sandwich.

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Steamed Red Fingerling Potato Eggs Benedict

Well, this is the first recipe that starts off my Eggs Benedict kick. I realize I posted earlier the Portobello Eggs Benedict as one of the first recipes for the “Eggs Benedict Kick” but technically this is the first Eggs Benedict recipe that starts my quest for the perfect recipe. But who is counting? Not ME! I had some red fingerling potatoes on hand and decided to create a mock Hollandaise sauce with sour cream, dill, fresh lime juice and cracker pepper to give the recipe some texture. I really liked how the sauce turned out and the different flavors from the simple ingredients really complimented one another.

Steamed Red Fingerling Potato Eggs Benedict
Created on 09/14/11

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2 Large Red Fingerling Potatoes, scrubbed clean and sliced 1/8” thick
4 eggs (click here to see short tip on how to cook poached eggs)
2 medium tomatoes (you should get eight slices from the two tomatoes)
1 Avocado sliced (you should get four slices of Avocado per half)
½ cup sour cream
1 medium lime
1 tablespoon of fresh or dried dill (add more if you like the flavor of dill)
Salt / Pepper to taste

Place the sour cream in a bowl and squeeze the juice of one lime into the bowl. Add the dill and cracked pepper. Mix ingredients well, and set aside.

In a stock pot lined with a steamer, fill with approximately 3” of water. Slice the scrubbed potatoes 1/8” thick and lay in the steamer the sliced potatoes. Turn on burner to high heat to heat up the water so that the potatoes can steam cook. Cover and cook until the potatoes are tender about 10 minutes; cooking time can be less depends on your stove. Season the potatoes lightly with salt.

In a 10” pan, fill up with water till about 1-1/2 inches from the top. Bring to a hard boil and then reduce the heat until the water is just simmering. In the pan with simmering water, add one teaspoon of vinegar. The vinegar will help keep each egg together (congeal) and not spread in the water. Cook the eggs in simmering water for approximately 4 to 5 minutes and remove with a slotted spoon onto a paper towel to collect any excess water from the egg. Remember, you can cook the eggs longer to your preference but you will want to have some yolk flavor the dish.

Slice the tomatoes. Cut the avocado in half and remove the pit. Remove the avocado meat from the skin and slice.

To Assemble:
On a plate, place the steamed potatoes in a circular pattern. Lay four slices of avocado on top of potatoes, then four slices of tomato on top of the avocado. Spoon the sour cream mixture on top of the tomato slices and place two poached eggs on top of the sour cream. Season the poached eggs with salt and cracked pepper. Enjoy!

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