Middle Eastern Inspired Menu

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Peach Chutney topped Swai, Curried Chickpeas

 Curry, chickpeas, chutney, mint, parsley. Sometimes dinner time seems like an episode of Chopped. Tonight while waiting for my little box of hair color to process I was mindlessly scanning the umpteenth magazine. Suddenly it hit me. “Hey, I have a can of garbanzo beans (chickpeas,) and cauliflower,  mint, peaches and fish!”  I can make a dinner out of that for sure. The double shot of espresso in the chilled latte before my hair appointment didn’t seem hurt the creative adrenaline.  Once I got home it was a flurry of activity.  Peaches, peppers, onions — chutney simmering while the chickpeas and cauliflower are roasting in the oven. Next step a mint-parsley vinaigrette to toss with shredded romaine and topped with Asian pear slices. Lastly, pan fry in butter/olive oil Swai fillets with a light sprinkle of Wondra, salt and pepper. 

Middle Eastern Inspired Menu
Curried Chickpeas and Cauliflower
Peach and Pepper Chutney over panfired Swai
Shredded Romaine Salad with Parsley-Mint Vinaigrette

Spice Blend: Curry, Tumeric, Paprika and Pepper
Drained and Dried Chickpeas

Curried Chickpeas and Cauliflower
Serves 4
1/4 head cauliflower, medium chopped
1 can (15 oz) chickpeas (garbanzo beans) drained and rinsed
1/2 cup choppped yellow onion
1 tablespoon curry powder
1/2 teaspoon smoked paprika
1/8 teaspoon kosher salt
1/8 teaspoon course ground pepper
1/8 teaspoon tumeric
1/2 teaspoon cumin
3 tablespoons olive oil

Preheat oven 350 degrees
Combine spices in small prep bowl. Place drained and rinses chickpeas on paper towel to remove all water.  When dry combine chickpeas, onion and cauliflower in bowl. Drizzle olive oil and stir to coat. Sprinkle spice mixture and stir to distribute evenly. Pour mixture on roasting pan. Bake in oven 30 minutes, until cauliflower is fork tender. Serve as side dish.

Simmering Peach Chutney

Peach Pepper Chutney

1 large peach peeled and chopped
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
2 ea Jalapeño peppers seeded and diced
2 teaspoons olive oil
1/4 cup apple vinegar
2 tablespoons honey
dash kosher salt
1/8 teaspoon ground coriander

In a small saucepan saute onion, peppers in olive oil. Add peaches and cook until onions are transparent — about 5 minutes. Add vinegar, honey and coriander and bring to a boil. Turn down head and simmer for 15-20 minutes until peaches are soft and liquid reduced by 1/3. Set aside to cool and spoon over fish, pork or chicken.

Parsley-Mint Vinaigrette
1/3 cup olive oil
2 teaspoons white balsamic vinegar
2 teaspoons lime juice (1/2 lime)
2 teaspoons sugar
1 teaspoon chopped fresh mint
2 tablespoons chopped fresh flat leaf parsley
1/8 teaspoon course ground pepper
dash kosher salt

Pour olive oil in small mixing bowl. Rinse, dry and chop parsley and mint. Add vinegar, lime juice, salt, pepper, sugar to olive oil. Whisk to emulisify. Add parsley and mint, stir to combine. Let rest 15-30 minutes to let flavors meld before dressing salad. Nice over shredded romaine lettuce.

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2 Responses to Middle Eastern Inspired Menu

  1. I think hair appointment, double latte and inspired dinner is an excellent evening line up.

  2. Robin says:

    Sometimes, it just works out that I have the idea, energy and the ingredients. I’ll have to remember the double shot latte bit for emergencies!

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