Frugally Green Mom

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CSA Adventures – Falafel (Recipe Included) October 18, 2010

Filed under: Recipes — frugallygreenmom @ 9:33 am
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As I was trying to think of things to do with the cream peas I got in my CSA box, I realized that their taste and texture weren’t too far away from garbanzo beans.  Of course!  I’ll make falafels with them!

The falafels turned out great – I hate that I forgot to take a picture of them.  I had them on Greek pita bread with lettuce, feta, and yogurt.  I also used them to top a spinach salad.

Ingredients:

  • 4 cups cream peas (or chickpeas), cooked and drained
  • ½-1 cup breadcrumbs
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1 tsp red pepper flakes
  • ½ tsp salt
  • 1 egg
  • ½ small red onion, finely chopped

Directions:

  1. Put first 7 ingredients in food processor (start with ½ cup breadcrumbs) and process until almost smooth.
  2. Add the onion and process slightly more, just to combine.
  3. Stir in more breadcrumbs as needed to get a sturdy consistency.
  4. Shape (1/2 inch thick) patties and bake in a 400 F oven for 30 minutes, flipping over after 15 minutes.

I hope you enjoy this recipe – it’s easy, inexpensive, healthy, and tasty!

 

Hot Creamed Pea Dip September 30, 2010

As I said in my earlier post, peas are not one of my favorite foods.  However, I joined a CSA with the intention of trying things I normally wouldn’t eat, peas included.  When I got some cream peas, my goal was to find a way to fix them that would disguise their flavor.  I was inspired by a recipe from Bon Appetit for Black Eyed Pea Hot Dip.  Here is my version below – I think it turned out great!  I would imagine that this dip would go well with almost any type of pea or bean.

Hot Creamed Pea Dip

Ingredients:

  • 1 & 1/2 cups cream peas (or other peas)
  • 3 oz cream cheese, softened (I used veggie cream cheese)
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp chipolte chili powder
  • 1/2 tsp cayenne
  • 1/4 cup salsa
  • 1/2 cup sharp cheddar
  1. Pulse the peas and garlic in a food processor until smooth.
  2. Add the spices and cream cheese, process to blend.
  3. Stir in the salsa (I also added some finely chopped banana peppers at this point).
  4. Pour mixture into a 8” square casserole dish and sprinkle with cheese.
  5. Bake at 350 degrees until cheese is bubbly, 20-25 minutes.

This makes a very tasty dip that isn’t too unhealthy.  Adjust the chili/cayenne to suit your tastes.  I also used the dip as a quesadilla filling, along with some fresh spinach – it worked great!  The creamy dip went along wonderfully with the crisp tortilla shell.  I’m thinking you could add any number of vegetables when making a quesadilla out of it:  bell peppers, sautéed onions, mushrooms – the only limit is your imagination!