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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Spiced Chickpeas

Roasted Spiced Chickpeas.jpg

Spiced Roasted Chickpeas.jpg

Easy to make Spiced Roasted Chickpeas are a great alternative to croutons on soup,  delicious for salad toppers, or even a healthy snack travels. If you’re serving appetizers, a bowl of Spiced Roasted Chickpeas will be a hit at any party.

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These spice blends above are part of the P.S. Flavor- Spice Blends collection by Pam Smith. An amazing chef and friend with her own spice blend products. There are so many spiced blends in her collection that would work perfectly for this recipe. One of my favorite blends is called Chili-Lime Spice, I use that on grilled chicken, roasted asparagus, and so much more.

You could also mix your own combination of spices together like I’ve done for this recipe.

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Spiced Roasted Chickpeas

Roasted Spiced Chickpeas

Prep Time: 5 minutes
Equipment: strainer, paper towels, measuring spoons, 2 rimmed baking sheet pans
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients:
5-15 ounce cans of chickpeas, rinsed, drained, and dried really well
4 tablespoons of olive oil, divided
3 teaspoons Kosher salt, 1 teaspoon reserved for the spice mixture
1 teaspoon cracked black pepper
2 teaspoons of chili powder
2 teaspoons ground cumin

Directions:
Heat oven to 400 degrees F. Place rack in the middle of the oven.
Open the cans of chickpeas. Pour them into a strainer and rinse really well under running water. Next, pat the chickpeas super dry with paper towels. They should look matte and feel dry to the touch. If you’re able, let them air-dry for a few minutes. Remove any loose chickpea skins that come off while drying, but otherwise don’t worry about them.

Divide and spread the chickpeas evenly and in one layer between two rimmed baking sheets. Mix the chili powder, cumin, Kosher salt, and cracked black pepper in a large bowl. Drizzle olive oil (about 2 tablespoons per sheet pan) over the chickpeas. Divide and sprinkle 2 teaspoons of Kosher salt over the chickpeas.

Roast the chickpeas for 30 minutes, shaking the pans every 10 minutes. A few chickpeas may pop, that’s okay. The chickpeas are done when they are golden and slightly darkened, dry and crispy on the outside, yet, soft and chewy on the inside. Transfer the hot chickpeas to the spice mixture bowl and toss until all the chickpeas are well coated.

Note: You don’t want to add the spices to chickpeas before cooking. The spices may burn and turn bitter.

Serve while the chickpeas are still warm and crispy. Let them cool completely before storing them in an air-tight container.

Recipe notes:
1). You can use them as a snack,  salad toppers, or on top of soup in place of croutons.

2). P.S. Flavor Spice blends by Pam Smith has a variety of spice- blend choices that will enhance the flavor of any your recipes.

3). Experiment mixing different spices and herbs

 

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Wild Mushroom And Spinach Lasagna

Wid Mushroom And Spinach Lasagna (2)

Wid Mushroom And Spinach Lasagna (3)

Wild Mushroom And Spinach Lasagna (9)

Before I get into this post, a video at www.YouTube.com/LindaHamel is going to be posted on my  YouTube channel, for this recipe. There’s a couple of things I want to mention.
1). I take you through a shortened version of this recipe. No one wants to watch an entire video from start to finish on making a Lasagna. The video would run over an hour and a half long and with everyone having busy lives, I thought, that would be just a bad idea. to keep the video short and sweet, I decided to prepare all the components for the lasagna in advance. In the video, I generally go through the steps on how I made each one. The video really concentrates on the assembly and the cooking process.
2). Something else I decided not to mention is adding fresh and dried Thyme to my sautèed mushrooms.  I felt it’s an ingredient that’s a personal preference. Thyme has a slight lemony flavor that I think pairs really well with mushrooms. In my ingredient list below, I include both dried and fresh Thyme but made them optional.
3). It’s important that if you want to make this recipe the ingredients and directions are at the bottom of this post.

After coming out of the oven, lasagna needs to rest for at least 20 minutes before cutting. The reason for that is that lasagna needs time to set up.

The top picture is after it’s been done cooking and rested for 20 minutes. The picture below is after the entire casserole dish had been refrigerated overnight and then a piece was cut.  You can see a big difference in the presentation. Truth be told, I think lasagna is always better the second day.

Wid Mushroom And Spinach Lasagna (1)

My Wild Mushroom And Spinach Lasagna is loaded with flavor. I promise, you won’t miss the meat! Mushrooms are such a great substitute for meat. Their meaty texture and earthy flavor paired with spinach, fresh mozzarella, and creamy Béchamel sauce takes comfort food to a whole other level.

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Once the spinach has thawed completely, squeeze all the excess water from the spinach. You want the spinach to be as dry as possible.

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Wild Mushroom And Spinach Lasagna (10)

Wild Mushroom And Spinach Lasagna (9)

Ingredients:
2 boxes of dried oven ready lasagna noodles ( you may only need a little over 1 box)
2 sticks of unsalted butter, 1 stick for Bechamel sauce, 3 tablespoons for mushrooms, the remainder for greasing baking dish
2 tablespoons of olive oil
2 tablespoons of freshly minced Thyme leaves (optional)
1 tablespoons of dried Thyme (optional)
4 cups whole milk
2 -10 ounce packages of thawed, drained spinach, squeeze out excess water
3/4 of 32 ounce container of Ricotta cheese
1/2 teaspoon Kosher salt (for Ricotta mixture)
1/2 teaspoon freshly cracked black pepper (for Ricotta mixture)
3 large eggs
1 large package of fresh Mozzarella, slice into 14 rounds
1/2 cup all-purpose flour
1 teaspoon for freshly ground nutmeg (store- bought ground is fine)
1 teaspoon Kosher salt, 1 teaspoon freshly cracked black pepper (for Bechamel sauce)
1 teaspoon Kosher salt, 1 teaspoon freshly cracked black pepper (for sautéed mushrooms)
2 pounds of sliced sautéed wild mushrooms
4 large cloves garlic minced
1 cup of grated Parmesan
8 ounces (1 cup) store-bought shredded Mozzarella
1/4 cup of fresh and finely chopped Italian flat leaf parsley for Ricotta mixture,
2 tablespoons dried parsley for top

Directions For Spinach:
Thaw both boxes of frozen spinach the day before. Once thawed, drain and squeeze dry any excess water. You want the spinach to be as free of any water as possible. Transfer to bowl and set aside.

Directions For Cheeses:
Place store bought shredded Mozzarella cheese in a bowl and set aside. Chop up the Parmesan cheese into small chunks and place them into a food processor. Pulse a few times until you have the consistency of ground cheese. For the fresh Mozzarella, slice the Mozzarella into 1/4 inch thick slices. Place all prepped cheeses in the frig until needed.

Directions For Ricotta:
In a large bowl add Ricotta, 3 beaten large eggs, 1/2 teaspoon each of Kosher salt, and pepper, and finely chopped fresh flat leave Italian parsley. Mix together until well combined and set aside.

Directions For The Bechamel Sauce:
Bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons of butter (1 stick) in a large saucepan. Add the flour and cook for 1 minute over low heat, whisking constantly until flour has cooked out and becomes blonde in color. Pour the hot milk into the butter-flour mixture all at once. Add 1 teaspoon each of Kosher salt, pepper, and 1 teaspoon of freshly ground nutmeg, and cook over med-low heat, whisking for 3-5 minutes, until thick. To double check on the thickness of the Bechamel sauce, dip a wooden spoon into the sauce. Take your finger and make a line down the back of the spoon, if the sauce stays separate and doesn’t run together, sauce is ready. Immediately transfer to a large bowl. Place plastic wrap directly over the sauce, preventing a skin from forming, and set aside.

Directions For Sautéed Mushrooms: click the link below for recipe

Sauteed Wild Mushrooms

YouTube Video for this recipe is at www.YouTube.com/LindaHamel

Assembling The Lasagna:
Spread some of the sauce in the bottom of the buttered 8 x 12 x 4 inch baking dish. Arrange a layer of oven-ready noodles on top, then ladle more Bechamel sauce. Sprinkle both grated Parmesan and shredded  Mozzarells cheeses. Next, add the half the spinach and mushrooms. To that, add the fresh Mozzarella slices.  Repeat this process once more. Next, add all of the Ricotta mixture and top with another layer of the noodles. Lightly press, with your hands, on the top to make sure all the ingredients are nice and level in the dish. Over that last layer of noodles top with the rest of the Bechamel sauce and a final sprinkle of both grated Parmesan and shredded Mozzarella cheeses. Add a sprinkle of dried parsley over the top for color.

Bake uncovered at 375 degrees F. for 45 minutes until the top is browned and the sauce is bubbly and hot. Once out of the oven, let rest at room temperature for at least 20 minutes. Serve hot.

Directions For Reheating Refrigerated Lasagna:Preheat oven to 425 degrees F. Pour between 2 tablespoons or 1/4 cup of water over the lasagna (depending on its size). Spray the dull side of the foil with non-stick cooking spray. Place the sprayed side down over the lasagna and seal tight around the edges of the baking dish.  Bake for 25 minutes, or until lasagna is hot and bubbly.

Directions For Freezing Fully Cooked Lasagna:
Make sure the lasagna has cooled completely, at least an hour and a half. Wrap the entire baking dish in freezer safe plastic wrap. This ensures there are no gaps in the wrap where air can get in and cause freezer burn. Then place foil over the top. Can keep up to three months.

Directions For Cooking Frozen Lasagna:
Transfer the frozen lasagna to refrigerator 24 hours in advance. Before going into the oven, remove the foil and plastic wrap from the baking dish and replace it with new foil that’s been sprayed with some non-stick cooking spray, on the dull side of the foil.  Add  2 tablespoons or 1/4 cup (depending on the size of the lasagna) of water over the top of the lasagna. Place the sprayed side down over the top, seal the edges tight. This will prevent any cheese from sticking to foil. Place the dish on a rimmed baking sheet and bake at 425 degrees F. for 25-30 minutes or until hot and bubbly.

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Sauteed Wild Mushrooms

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Perfectly sautéed mushrooms can elevate any dish to the next level. Whether you’re using them as a side dish, or maybe in lasagna, their beef-like texture and earthy flavor make the perfect meat substitute. Here’s a little secret I’m really excited about, my new upcoming video, on how to incorporate sauteed wild mushrooms into a dish that puts a spin on a traditional recipe we all love. www.YouTube.com/LindaHamel

Mushrooms are like little sponges, they absorb flavor really well. The three things that all mushrooms love are butter, garlic, and Thyme. Whether you choose a domestic mushroom, wild mushrooms, or a combination of both, the cooking technique is the same. This is my recipe for the best-sautéed mushrooms EVER!

First, I’m going to my hanging herb garden to grab a few sprigs of Thyme.

Thyme

Thyme is one of those herbs that pairs well with so many dishes. When Thyme matures,  the stems become hardy and wood-like. If that’s the case, you only want to use their leaves. The sprigs on my plant are still green and tender so, as I snip off a few sprigs for this dish, I don’t worry if the stems get chopped up along with their leaves.

If you are not able to find fresh Thyme, dried Thyme is perfectly fine.  I love the minty/lemony flavor of thyme, so I’m using both types for this recipe.

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I’m using a combination of domestic and wild mushrooms for this recipe. Let’s talk about the different varieties I have here.

Oyster Mushrooms

This one in the above picture is the Oyster mushrooms. Whenever using mushrooms, take a damp cloth and clean the outside to remove any dirt that may be on them. To cut an Oyster mushroom, use a sharp knife to carefully cut around the firm central stem and the individual caps will fall away.

Tip: Reserve the stems for adding to the stock. I’m not slicing the caps any smaller because these are a perfect size.

Trumpet Mushrooms

These are the Trumpet mushrooms. I just slice off the tip off the bottom of the stem,  the rest of the mushroom I cut up into 2-inch chunks.

Both the Cremini (baby Portobello mushrooms) and white Button mushrooms I slice the same way, with their stems.

Shitake Mushrooms (2)

With Shitake mushrooms, I remove their tough stems and slice the caps.  Save the stems for stock.

Portobello Mushroms

The Portobello mushrooms, I remove the stems and then using a spoon, clean their gills from underneath the cap, then slicing them, fairly thick

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Now we are ready,  the mushrooms are prepped

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Yields: 6 servings
Equipment: Deep sided sautépan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients:
3 tablespoons unsalted butter
2 tablespoon olive oil
1 teaspoon minced fresh Thyme leaves
1 tablespoon dried Thyme
( about 1 1/2 pounds of mushrooms total)
2 large Portobello mushrooms, cleaned and sliced
1 pint of white Button mushrooms, cleaned and sliced
2 pints of Cremini mushrooms, cleaned and sliced
5 Oyster mushrooms, cleaned, central stem removed and discarded
6 Trumpet mushrooms, bottom tip removed, then sliced into 2-inch pieces
10 Shitake mushrooms, cleaned, stems removed and discarded, caps sliced
3 tablespoons minced garlic
1 teaspoon freshly cracked black pepper
2 teaspoons of Kosher salt
1/4 cup unsalted beef stock, or a good red wine

Directions:
In a large deep sided sautépan (if you don’t have one of these pans, sauté your mushrooms in two batches, about 5 minutes per batch) on medium heat,  add unsalted butter, olive oil, fresh and dried Thyme. When butter has melted, add the mushrooms, tossing and stirring continuously.

As the mushrooms cook they will start to release their water. Add in the minced garlic and black pepper, again, stirring occasionally.  Once all their water has evaporated, there will be mushroom bits stuck to the bottom of the pan. Add the beef stock and scrape all those delicious bits up using a wooden spoon. Once the mushrooms have really started to brown, this is when you want to salt the mushrooms. Continue stirring and allow the mushrooms to cook, absorbing the remainder of the beef broth and become tender about 10 minutes. Serve hot.

 

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Toasted Quinoa Salad

 

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I took this salad to a graduation celebration and it  was a hit! Something as simple as a salad, using a few fresh ingredients, has had friends asking me for this recipe. I knew I needed to post this ASAP!

If you’ve never made quinoa, it’s really easy. First you always want to do a quick rinse of the quinoa first. The outer coating is called saponin and it’s bitter. Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds.

The directions are basically two to one. Two parts liquid to one part quinoa. Cooking quinoa is very similar to cooking rice.  Follow the directions on the back of the package, then all you need to do is to add the other ingredients.

Many times I’ll toast the quinoa first. this adds another layer of flavor to the quinoa. All you do for that is to add canola oil ( a neutral oil), add your quinoa and stir over med-low heat for about 6-8 minutes. Next, you’ll add the boiling liquid to the pot and follow the timing directions on the package.

 

Whenever I’m adding different vegetables to a salad, I like to make sure they are about the same size. You can see above how I diced up the hothouse cucumber (English cucumber), the grape tomatoes are just halved.

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Yields: 4-6 servings
Prep time: 15 minutes
Cook Time: 15 minutes (add 6-8 minutes cooking time if you are toasting quinoa)
Total Time: 22-24 minutes

Ingredients:
1-12 ounce package=1-1/2 cups uncooked quinoa
3 cups of vegetable stock (optional choices are water or low sodium chicken broth)
1/2 diced red onion
1 diced red bell pepper
1 diced orange bell pepper
2 cup of diced feta cheese
1-1/2 pints of halved grape tomatoes
2 cups of diced hothouse cucumber
1/4 cup of fresh basil- Chiffonade style
2 tablespoon of finely chopped fresh Italian Parsley ( dried 1 tablespoon)
Zest of 1 lemon
1 lemon juiced
1-1/2 teaspoons Kosher salt
1/2 teaspoon of freshly cracked black pepper

Directions For Toasting and Cooking Quinoa:
First, rinse the quinoa in a fine-mesh sieve before cooking.
Best with pot with a glass fitting lid.

In a pot, on med-low heat, add 2 tablespoons of Canola oil ( any neutral oil). Add in the quinoa. Stir slowly coating all the quinoa with the oil. Continue stirring for about 6-8 minutes or until quinoa is golden brown.

Directions:
In a another pot have you liquid ( vegetable stock) at a boil. Add the boiling liquid to the quinoa. Give a stir and cover. Turn the heat down to low simmer. Once all the liquid has been absorbed, the quinoa is done. It’s really important to keep your eye on the quinoa, it cook pretty fast. Remove from the heat and let the quinoa cool down for about 5 minutes.  I use a fork to fluff the quinoa around in the pot it helps it to cool down quicker.

While the quinoa is cooking dice up all the vegetables, zest and juice of a lemon, dice the feta, and place into a large bowl.  Add in the cooled cooked quinoa, season with salt and pepper. Finish by adding in the chopped basil and parsley and toss through gently. Cover with plastic wrap and refrigerate.

Before serving I like to add a drizzle of really good E.V.O.O.

 

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