In a Pickle, Part I

I took The New Moosewood Cookbook to bed the other night and–

…yes, may I help you?  It was sensational, all right?  We are in love.

But anyway, I read through the MC like it was a novel and got really jazzed about a lot of different recipes.  Now that the weather is getting warmer, I start getting into yummy slaws, cold salads and pickled things, to be eaten outside with yummy grilled things.  Two particular recipes I felt I needed to try right away:  Ginger Chick Peas and Pickled Red Onions.

Gingery Marinaded Chick Peas

This calls for dried chick peas, presoaked for 1 1/2 hours.  But the Moose does acknowledge that some of us live in the real world, and blessed the use of canned chick peas, drained and rinsed well.  I also added my own twist of grated carrot because I tend to think of carrots when ginger is mentioned.  Some people think of Mary Ann.  Whatever.

Apparently this also tastes best when made a few days ahead, so my batch is chilling out in the fridge and I will have to get back to you over the weekend.

  • 2 cans chick peas, rinsed and drained well
  • (Optional) 4 carrots, peeled and grated
  • 5 to 6 tbsp olive oil
  • 3 to 4 tbs lemon juice (I squeezed two lemons)
  • 1 to 2 large cloves garlic, minced
  • 1 to 2 tbsp finely minced ginger (fresh or from a jar)
  • 2 to 3 tbsp red wine vinegar (I confess this seemed like too much acid with the lemon juice; I left it out.  If I discover
  • 1 tsp salt
  • 1/2 cup finely minced red onion
  • freshly ground black pepper

Combine everything, mix well, cover tightly and let marinade “practically indefinitely” (I love that!!).  Stir from the bottom periodically during marination.

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2 comments on “In a Pickle, Part I

  1. Carol Bierman says:

    Is the juicer the one that I had? It must be at least 60 years old if not more. It came from the camp when my parents bought the place and that was in 1958!

  2. Selby says:

    Yes it is! Other than being chipped around the rim, it’s in perfect condition and I use it all the time, along with your big white mixing bowl.

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