Thursday, February 25, 2010

Recipe of the Day

Middle Eastern Chickpea Burgers (from Rebecca Katz's "The Cancer Fighting Kitchen")

2 cups cooked chickpeas or 1 - 15 ounce can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of sea salt
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 1/2 cups cooked brown basmati rice
3 tablespoons finely diced red bell pepper
1/4 loosely packed minced fresh flat-leaf parsley

Preheat oven to 375 F and line a baking sheet with parchment paper.

Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.

Moisten your hands to keep the mixture from stickingm then shape the mixture into 1/4 inch-thick patties about 2 1/2 inches in diameter. Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.

Variation: for a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown.

Basil Lemon Drizzle (from Rebecca Katz's "The Cancer Fighting Kitchen")

Lemon zest and basil dazzles your chemo blanched tastebuds and gets you excited to eat again. You can put this on veggies or fish or chickpea burgers. When in doubt add lemon. When you can't stomach any more water or bubbly water - add lemon. It will stimulate your appetite and clean your palate. This little zinger is loaded with anti-oxidant fighting basil.

1 cup loosely packed fresh basil leaves
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1/4 cup extra-virgin olive oil
1 teaspoon maple syrup (optional)
1/4 teaspoon salt

Put all ingredients in a food processor and process until well blended.