Recipes from Rose’s Kitchen

Shutterstock

I am being lazy, trying to keep the cooking to the least amount of time I have to be in the kitchen. I would rather be outdoors working in the garden and watching everything grow. Right now, with the last rain we have had, everything is growing and there are lots of fresh vegetables to cook with.

The recipes this week are very simple and quick to put together. Enjoy!

Chickpea Latkes

The latkes are easy to put together and the batter will keep in the fridge for three days. I made the latkes and served fresh beans and a cucumber salad as a complete meal.

To top the latkes you can make a sauce by stirring two tablespoons fresh mint into one cup of plain yogurt.

1 15-ounce can chickpeas, rinsed,

drained

2 garlic cloves

2 green onions, chopped

2 Tbsp fresh rosemary, chopped

3 large eggs

6 Tbsp water

2 Tbsp olive oil

3 Tbsp flour, your choice

1 1/2 tsp ground cumin

1 tsp salt

1/2 tsp black pepper

1/2 tsp baking powder

Blend chickpeas, garlic, chopped onions and rosemary in the food processor to a coarse paste. Add eggs, 6 Tbsp water and oil; blend until smooth.

Add flour, cumin, salt, pepper and baking powder and blend. Pour batter into bowl.

Heat some oil in a heavy large skillet over medium-high heat until hot. Working in batches, adding more oil if needed, drop batter by heaping tablespoons into hot oil. Cook until golden, about one minute per side. Transfer latkes to plates. Serve.

Cucumber Salad

Some of the cucumbers were hiding (I missed them) so from a nice pickling size they became a “now what” size! I made a cucumber salad in two different ways. One I made with apple cider vinegar and olive oil and the other one like my Mom used to make with sour cream.

2 large cucumbers, peeled

1 small onion

Salt

DRESSING:

2 cloves garlic, minced

2 Tbsp fresh dill, chopped

3/4 sour cream

1 tsp maple syrup or sugar

1 tsp vinegar

Pepper

Peel the cucumber and slice it thinly. Sprinkle with salt and slosh it around a bit so the salt is well distributed. Peel and slice the onion thinly. Sprinkle it with salt and set it aside in a separate bowl. Let both the cucumber and onion sit for 30 minutes. Gently squeeze the juice from the onion and cucumber and place in a bowl, together.

Make the dressing by combining the garlic, fresh dill, sour cream, sugar and vinegar. Pour the dressing over the cucumber and onion and gently stir together.

Fresh Green Beans

There isn’t a fancy name for this recipe and measurements are by handfuls according to the number of people. My favourite part is the butter and fresh garlic that I add to the beans. A match made in heaven!

Depending on the number of people, I usually give a big handful of beans per person. I do not remove the ends from the beans. Takes extra time and my thought is you can cut them off yourself before you eat the bean or just eat the whole bean!

Place a bit of water in a large pot or skillet because you want to steam the beans until tender crisp. Bring the water to a boil and add the beans. Keep your eye on the beans so you don’t over cook them. When they are tender, drain the beans and place them in a bowl. Add fresh chopped cilantro and the garlic, butter mixture. Add salt and pepper to taste.

GARLIC BUTTER:

In a separate frying pan gently heat about 1 Tbsp olive oil, 3 Tbsp butter and 5 cloves chopped garlic. Cook until garlic is tender about 5 minutes. Watch carefully so the butter and garlic don’t burn.