Tag Archives: chick peas

24 Carrot Gold

Exactly how  many carrots are to a pound depend on the size of the carrots, but if you have 24 lovely little carrots, or about 3 pounds (2 1/2 pounds for cooking and a 1/2 pound for snacking) you can make some carrot salad for the days that remind you that although the Dog Days are over, summer isn’t really over quite yet, and some carrot soup for the days can get chilly and tell you Fall is coming soon, just not as soon as all the pumpkin flavored everything that is available would seem to indicate.

More then enough carrots here to make both soup and salad

More then enough carrots here to make both soup and salad, and have a little carrot nosh in the interim


¾ cup dried chick peas or white beans

1 or 2 garlic cloves

1 ½ pounds carrots

1/3 cup olive oil

¼ cup vinegar –wine or cider

¼ – ½ cup chopped parsley

1 or 2 cloves garlic, crushed

Scallions OR fresh cut chives or garlic chives (you might want to omit the garlic cloves if you go this route)

1 teaspoon salt

Freshly ground black pepper

½ teaspoon ground cumin or ground coriander

Optional –

2 tablespoons fresh lemon juice

And/or 1/3 cup minced fresh dill

  1. Cook the chickpeas or the beans with the garlic. Drain well.
  2. Peel the carrots, or merely scrub them well if they’re very fresh and thin skinned. Cut them into thin, flat matchstick pieces, 1½ inches long by ¼ inch wide. Steam them for 5 – 10 minutes – just tender.
  3. Rinse under cold running water and drain well.
  4. Combine olive oil, vinegar, herbs and spices in a large bowl.
  5. Add cooked beans and mix well.
  6. Add cooked carrots and toss gently.
  7. Cover tightly and refrigerate.

4-6 servings

Adapted from Mollie Katzan. Still Life with Menu Cookbook. Ten Speed Press. 1988. pp. 157-8.Still life with Menu

Carrots come in many colors and can be used interchangeably

Carrots come in many colors and can be used interchangeably


2 cup chopped onion

3 cloves garlic, chopped

2 tablespoons butter

1 pound carrots, peeled and cut into rounds

4 cups broth

1 cup white wine

½ cup ricotta cheese

½ teaspoon celery seed or dill seed

Salt and pepper to taste

  1. Cook onions and garlic in butter over medium heat until translucent.
  2. Add carrots and cook. Covered, another 5-10 minutes, until the carrots start to sweat (the juices start to come out of them).
  3. Add broth and wine, raise heat.
  4. Bring to a boil; lower heat and simmer until the carrots are soft.
  5. Puree mixture in a blender or a food processor.
  6. Put the puréed back in the pan over low heat and add ricotta, celery seed and salt and pepper to taste.
  7. Heat thoroughly and serve.

Makes about 2 quarts.

From A Musical Treat: Good Food is Music for the Palate. Plymouth Philharmonic Orchestra Volunteer League. 1995. p.49.This is a recipe I contributed. It’s an amalgam of several different recipes that finally became mine.

carrot blossom-Daucus_carota_May_2008-1_edit

Carrot in flower – Queen Anne’s Lace is really wild carrot. It used to be known as Bird’s Nest. Those little flower ends keep curling up as they form seeds

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Naked Children in the Grass

It’s time to start thinking of salads…

and not just any salads

Summertime Salads

Salads that can be the meal, salads that amuse and delight, salads that have what it takes to be front and center, the star of the show.

Salad with a little more heft then a handful of leafy green, salad with substance, salad with body.

A salad called

Naked Children in the Grass

French cut beansIt starts with French cut beans. I have no idea how they got be called French cut, unless it’s because the cut makes ordinary green beans look more Haricots verts, which is French for ‘green beans’. The whole thing becomes a little circular…

Haricot vert - French green beans - notice that although they don't diet, they are thinner then plain ole American Green Beans

Haricot vert – French green beans – notice that although they don’t diet, they are thinner then plain ole American Green Beans

green beans, not French

green beans, not French

The torture device that turns plain green beans into "Frenched"  - why I buy a frozen box and just be done with it

The torture device that turns plain green beans into “Frenched” – why I buy a frozen box and just be done with it

Since the beans are the grass part,they need to be skinny.

The naked children part is being played by chickpeas.


Admit it – you ‘re seeing how these could resemble naked children

Chick peas have aliases in many languages – in Spanish, they’re garbanzos,  grão de bico in Portuguese; pois chiches in French, channa in India and ceci in Italian.

Ceci is not to be confused with

"This is not a pipe" The Treachery of Images, Rene Magritte

“This is not a pipe” The Treachery of Images, Rene Magritte

As the image of the pipe is not the pipe, it is not also true the the recipe for the salad is not the salad, but rather the image of the salad?

If that’s not meta enough for you

“The chickpea is neither a chick nor a pea. Discuss.”

Coffee Talk - Saturday Night Live

Coffee Talk – Saturday Night Live

Talk amongst yourselves.

“Does the name of this recipe give you a flash of an old-fashioned, hot summer evening, romping children, and a band playing Sousa in the park? We hope it does, for this recipe, too, belongs behind that nostalgic scrim. It’s wedded to a July evening when all anyone wanted was a refreshing, but satisfying, accompaniment for butter corn on the cob, sliced tomatoes with fresh basil, and chunks of wholegrain bread. We once heard of a Dutch recipe called ‘Naked Children in the Grass’. We don’t remember its makings, but when you prepare this one you’ll see why we named it as we have.”
Manners and Manners, p. 98.


3 cups cooked chickpeas, drained

1 small red onion, thinly sliced, (soaked in cold water for 10 minutes takes out the bite and makes them easier to eat)

¼ pound fresh mushrooms, sliced (there used to be only kind of mushrooms….pick a fave)

1 cup French cut green beans, cooked and drained (or however much green bean is in a box of frozen French cut beans – canned is too mushy here and just about anywhere else, except 3 bean salad)

1/2 cup bell pepper, cut into thin strips

1 small head leaf lettuce torn into bits (leafy greens of your choice – there didn’t used to be choice….enough to provide cover for the chickpeas)
Lebanese Salad Dressing (p. 104)

1/3 cup of olive oil
1/3 cup of lemon juice (2 lemons, more or less)
1 clove of garlic, crushed
½ teaspoon salt (or to taste)
5 or 6 grinds of black pepper
4 or 5 fresh sage leaves, chopped fine
Ruth Ann Manners & William Manners. The Quick and Easy Vegetarian Cook Book.1978. M. Evans and Co. NY pp.98-9.

Manners Quick and easy


Filed under Books, Recipe