Tag Archive: chick peas


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Ingredients:
1 lb. piece of fresh tuna
1 cup canned chick peas (drained)
1/4 cup red onion (chopped)
1/2 cup fresh carrots (chopped)
1/4 cup sun dried tomatoes in olive oil (chopped)
sea salt and black pepper
2 tbsp. olive oil
1 tbsp. white wine vinegar
Directions:
1. Sprinkle a pinch of sea salt and black pepper on tuna.
2. With a little olive oil, brush a heated grill and grill tuna until desired taste.
3. In a skillet, put olive oil. Heat for a minute and add chick peas, red onions, carrots and sundries tomatoes.
4. Sprinkle with pinch of sea salt and black pepper. Mix well.
5. After 3 minutes, add white balsamic vinegar. Cook for an additional minute.
6. When serving, pour over grilled tuna and serve hot.
Serves 2.

Grilled T-Bone Steaks

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Ingredients:
2 T-Bone Steaks
1 12 oz. can of chick peas (drained and rinsed)
2 carrots (diced)
2 celery stalks (diced)
1 small red onion (chopped)
1 red pepper (seeds removed and diced)
1/4 cup sundried tomatoes (chopped or left whole)
olive oil
sea salt and pepper
Directions:
1. In a skillet, add three tablespoons of olive oil. Add chick peas, carrots, celery, red onion, and red pepper. Sprinkle with a pinch of sea salt and pepper. Stir and cook for 4 minutes. After 4 minutes, add sundried tomatoes and stir. Turn off heat and set to the side.
2. On a grill/barbecue, cook your steak as you desire it.
3. When steak is done, pour chick pea mixture on top.
Serve hot. Serves 2 people.

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Ingredients:
1 lb. fresh escarole (rinsed, drained and chopped)
4 chicken cutlets
2 tomatoes (sliced)
1 lb. piece fresh mozzarella (sliced)
1 cup chick peas
1 cup marinated mushrooms
1 tbs. olive oil
1 lemon (juiced)
1 tsp. sea salt
Directions:
1. Marinate chicken cutlets in olive oil, lemon juice and sea salt. Let marinate for at least an hour refrigerated.
2. Grill cutlets on both sides for about 4-6 minutes. Let cool and slice into thin pieces.
3. In a large bowl place escarole. Place sliced chicken cutlets, sliced mozzarella, chick peas, marinated mushrooms and tomatoes on top.
*You can use a dressing of your choice or use a little olive oil and lemon juice on top.

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Ingredients:
2 avocados (sliced)
1 (10 oz.) can of chick peas (drained and rinsed)
1 (10 oz.) can of corn (drained)
1 (10 oz.) can of red kidney beans (rinsed and drained)
1 cup of cherry tomatoes
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 tbsp. fresh parsley (chopped)
3 tbsp. olive oil
2 tbsp. red wine vinegar
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large bowl add all ingredients, except olive oil, vinegar, salt and pepper.
2. Refrigerate for at least 1 hour.
3. Now add olive oil, vinegar, salt and pepper. Mix well and serve.

Baked Filet Of Sole

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Ingredients:

4 slices of sole

1/4 cup bread crumbs (optional)

1 cup cherry tomatoes (cut in half)

1 cup chick peas

2 celery stalks (chopped)

1/4 cup red onion chopped

olive oil

balsamic vinegar

salt and pepper

Directions:

Preheat oven to 375 degrees

1. Brush each slice of sole with olive oil and sprinkle a pinch of salt and pepper on each side. (optional: you can bread the sole with bread crumbs or leave plain)

2. Brush the bottom of a large baking pan with a little olive oil. Add slices of sole and bake for 15-20 minutes. (depending on how thick the slices are)

3. While sole is baking, put tomatoes, chick peas, celery and onions in a bowl. Add 1 tbs. of olive oil and 1 tbs. of balsamic vinegar. Add a pinch of salt and pepper. and mix well. Put to the side.

4. Place filet of sole on a platter. Spoon tomato mixture on top of each slice.

Serve warm.

 

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Ingredients:

4 large slices of red snapper

3 tbs. olive oil

2 cups white wine

1 cup sun dried tomatoes in olive oil (chopped)

1 (10 oz.) can of chick peas (drained)

2 tsp. sea salt

Directions:

Preheat oven to 400 degrees

1.  Mix sun dried tomatoes and chick peas in a bowl.  Set to the side.

2. In a large baking pan, coat the bottom with 2 tbs. of olive oil.

3. Put sea salt on both sides of red snapper and place in pan.

4. Brush the remaining tbs. of olive oil on top of the red snapper.

5. Pour white wine into pan.

6.  Bake in oven for 15 minutes. Remove from oven.

7. Put sun dried tomatoes and chick peas on top of red snapper.

8. Return red snapper to the oven for another 5 minutes.  *Cooking time depends on thickness of fish. Check fish occasionally while baking.

Serve hot.

 

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Ingredients:

4 boneless chicken breasts

1 can (10 oz.) chick peas (drained)

3/4 lb. fresh mozzarella balls

2 carrots (diced)

1 celery stalk (diced)

1/4 cup red onion (diced)

1/2 cup balsamic vinegar plus 2 tbs.

1/4 cup olive oil plus 2 tbs.

1 tsp. sea salt

1/2 tsp. black pepper

Directions:

1. In a Ziploc bag, add chicken breasts with a 1/4 cup of balsamic vinegar and 1/4 cup olive oil. Let marinate in refrigerator for 2 hours.

2. Grill chicken on both sides for about 10 minutes each. (depends on the thickness of chicken breasts) Chicken should be white on the inside when cooked.

3. In a large bowl, add chick peas, mozzarella balls, carrots, celery, red onion, 2 tbs. of olive oil,  2 tbs. balsamic vinegar, salt and pepper. Mix well.

Serve chick pea salad on the side of grilled chicken breast.

 

Hummus

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Ingredients:

1 (16 oz.) can of chick peas (drained)

4 tbs. fresh lemon juice

2 tbs. tahini

2 cloves of garlic (chopped)

2 tbs. olive oil

1/2 tsp. sea salt

Directions:

1. Put all ingredients in a food processor. Pulse slowly. You can add, if needed, another tbsp. of olive oil while it is mixing. It should be smooth and creamy.

Serve right after making or refrigerate. Serve with pita bread.

*Optional: Sprinkle a 1/4 tsp. of paprika on top.

Spinach With Chick Peas

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Ingredients:

1 lb. fresh spinach (rinsed and drained)

1 can (10 oz.) chick peas (rinsed and drained)

3 cloves of garlic (chopped)

3 tbs. olive oil

salt and pepper

Directions:

1. In a large skillet put olive oil. Add garlic and brown for 1 minute. Add chick peas and stir.

2. Add a pinch of salt and pepper. Add spinach and stir.

3. Cook for about 3 minutes or until spinach begins to wilt.

Serve hot.

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I’ve had the wonderful opportunity to share some of my recipes on television. Check out Hallmark Channel’s “Mad Hungry With Lucinda Scala Quinn”. Check out these links.

http://www.marthastewart.com/354130/eggplant-rollatini

http://www.marthastewart.com/354131/radicchio-and-endive-side-dish

Scroll down and watch the videos.  Enjoy !