GAZPACHO
For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 2h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
- Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
- Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
GARBANZO STEW WITH MALANGA AND CALABAZA
If you're looking for an alternative to frigid carrots and exhausted potatoes during the winter, tropical root vegetables like malanga make a great base for comforting soups and stews as you wait out the seemingly never-ending cold. This rough brown vegetable, a staple of Cuban cooking, is often mistaken for taro root. Ranging from creamy white or yellow to purple when cut open, malanga can be fried, boiled, or mashed into a puree. In this garbanzo stew, it absorbs the flavor of the pepper, onion, and tomato sofrito, becoming pillowy and creamy without breaking apart while the chickpeas simmer and the calabaza melts into the broth.
Provided by Food Network
Categories main-dish
Time 11h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Soak chickpeas in water with a pinch of baking soda overnight, 10 to 12 hours. Drain and rinse well.
- In a large heavy pot, combine chickpeas with 7 cups of water. Bring to a boil then lower heat to medium, cover, and simmer until just tender, 30 to 35 minutes. Drain and reserve 4 cups of the cooking water.
- To make the sofrito, heat the oil in a large skillet over medium heat. Add the cubed ham and saute until lightly browned, 2 to 3 minutes. Add the onions, peppers and garlic and saute until soft, about 5 minutes. Add the tomatoes, wine, paprika and bay leaf to the sofrito, roughly crushing the tomatoes. Return to a simmer and cook an additional 5 minutes.
- Return chickpeas to large pot with 4 cups of the reserved cooking water. Add the sofrito mixture to the chickpeas and bring to a simmer. Add the malanga and calabaza, and cook covered until the vegetables are tender, 35 to 45 minutes. Serve on its own with bread or over rice.
ORANGE SPICE GARBANZO CAKE
Spicy and moist, you won't believe this cake contains garbanzo beans (chickpeas). The batter is runny so don't worry.
Provided by Jaz
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.
- Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.
Nutrition Facts : Calories 105 calories, Carbohydrate 19.4 g, Cholesterol 55.8 mg, Fat 1.9 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 215 mg, Sugar 11.7 g
TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)
My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.
Provided by porchia
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 4h15m
Yield 12
Number Of Ingredients 26
Steps:
- Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
- Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
- Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
- Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
- Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.
Nutrition Facts : Calories 497.3 calories, Carbohydrate 53.5 g, Cholesterol 60.2 mg, Fat 22.8 g, Fiber 8.1 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1089.8 mg, Sugar 12.7 g
ORANGE GINGER SQUASH SOUP WITH SESAME CRUSTED CRAB CAKE
Provided by Food Network
Yield 30 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F. Soup: Arrange squash on a sheet pan and roast until beginning to brown, about 20 minutes. In a stockpot heat oil and saute onion, ginger and garlic until onions are translucent. Add roasted squash, orange juice, chicken stock and water to cover. Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes. Using an immersion blender, puree soup until smooth. Season with salt and pepper and stir in orange zest. Crabcakes: In a large bowl mix together the crab, eggs, ginger, scallions, sherry, lemon juice and mayonnaise, mix well. Taste and season. Form mixture into 30 equal cakes. Spread the sesame seeds over a sheet pan and dip both sides of cakes just to coat them. In a large wok heat 2 cups canola oil to 350 degrees F. Add crab cakes in batches and fry for about 3 minutes on each side, turning once, or until golden brown. Serve 1 crabcake in each bowl of soup. Garnish with more orange zest.
GARBANZO SOUP WITH HAM AND BROAD BEANS
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Over moderate heat, melt the 3 tablespoons of butter in a heavy 3 or 4-quart soup pot. When the foam subsides, add the chopped onions, carrots and celery and cook, stirring almost constantly, until the vegetables are wilted but not brown. Pour in the stock, add the optional ham bone and the bouquet, and bring to a boil. Then lower the heat and, with the pot half covered, simmer slowly for about 1/2 hour.
- Add the chickpeas, the ham, the broad beans (or string beans), and the cubed potatoes and continue to simmer until the potatoes are tender. Remove the ham bone. Season the soup with salt and freshly ground pepper, to taste, and serve sprinkled with chopped parsley in large, deep soup plates.
POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
ORANGE SQUASH AND GARBANZO STEW/SOUP
A healthy Veggie diabetic soup/stew with reduced fat coconut milk, spices and lots of taste!! (from Diabetic cooking) Diabetic exchanges = 3 starch, 2 fat.
Provided by Derf2440
Categories Beans
Time 29m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in medium saucepan over medium low heat.
- Add onion, pepper, ginger and garlic.
- Cook, stirring, 2 to 3 minutes or until onion is translucent but does not brown.
- Add cumin and coriander while cooking, stirring, 1 minute or until spices are aromatic, taking care not to burn.
- Add water, soy sauce, squash and beans to pot, bring to boil.
- Reduce heat and simmer for 15 minutes or until squash is tender and water is nearly cooked away.
- Add coconut milk and heat through.
- Add lime juice and cilantro or spinach and stir to blend.
- Garnish with spinach or cilantro leaves.
Nutrition Facts : Calories 249.4, Fat 4.4, SaturatedFat 0.4, Sodium 789.7, Carbohydrate 48, Fiber 6.8, Sugar 5.2, Protein 8.4
ORANGE SQUARES
I am posting this recipe as I received it. I haven't tried this one yet, but I want to be able to find it when I get time to test it. Looks wonderful!
Provided by Maymie
Categories Dessert
Time 1h
Yield 24 squares, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine 2 cups flour, almonds, 1/2 cup confectioners' sugar, and 1 tsp orange zest.
- Cut in butter until mixture is crumbly.
- Press into bottom of a 13x9x2-inch baking pan.
- Bake for 20 minutes, or until lightly browned.
- In a medium bowl, whisk together sugar, eggs, orange juice, and extract.
- Combine remaining 1/4 cup flour and baking powder and add to sugar mixture, whisking to combine.
- Pour over crust.
- Bake for 20 minutes, or until set.
- Sprinkle with confectioners' sugar, if desired.
- Cut into squares to serve.
ARTICHOKE AND GARBANZO STEW
Found this in Sunset magazine. It says it's good over rice or with slices of hearty bread. Add a tossed salad and it's a meal.
Provided by Engrossed
Categories Stew
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set a 4-to 6 quart pot over medium high heat.
- Add oil, onion and salt. Stir often until onion becomes translucent, about 3 minutes.
- Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes.
- Add carrots, tomatoes, artichoke hearts, garbanzos, and broth.
- Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
- Season with sage, lemon juice, salt and pepper to taste.
- For Vegan/Vegetarian do not use the chicken broth option.
Nutrition Facts : Calories 342.3, Fat 6.9, SaturatedFat 1.2, Sodium 1115.5, Carbohydrate 60.8, Fiber 25.2, Sugar 6.4, Protein 17
BASQUE GARBANZO BEAN SOUP
My mother got this recipe from one of her "Women's magazines". It has been a favorite ever since. It can also be served over couscous.
Provided by mischiefmanaged
Categories Chicken Breast
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Saute pepperoni or sausage in oil.
- Flour & brown chicken in same pan.
- Add onion.
- Add remaining ingredients.
- Simmer on Low for 30 minutes.
- Serve with a nice, crusty French or Italian bread.
Nutrition Facts : Calories 365.4, Fat 17.4, SaturatedFat 4.7, Cholesterol 45.2, Sodium 729.7, Carbohydrate 33.9, Fiber 8.2, Sugar 5.4, Protein 19.5
GREEK GARBANZO STEW
This delicious vegetarian stew can be served as a side dish, or over couscous as a main entree. This makes 4 main dish entrees, or 8 side dish servings.
Provided by TasteTester
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion in hot oil in a Dutch oven over medium heat for 6-8 minutes, or until tender. Add garlic and cook 1 minute more. Stir in tomatoes and next 8 ingredients. Bring to a boil; reduce heat to low and simmer, stirring occasionally, 15 minutes.
- Stir in spinach and chopped parsley; cook 5 minutes. Top with crumbled feta cheese, if desired.
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