Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
I’m so excited to show off the first meal that we made from Jerusalem. This cookbook is so amazing. I received it as a Christmas gift after hearing its praises sung from the rooftops by every food writer I can think of. Now I’m joining the chorus. I love this book. This is not sponsored, by the way. Just a very enthusiastic recommendation. I should write up a more detailed review of this book, I think. But for now, let’s talk about two short reasons that I like it.
1) It is gorgeous. I know that’s not what really matters for a cookbook; there are cookbooks in my library that I use all the time that are way less beautiful. But Jerusalem is of such nice construction (it has a fancy, pillowy hardcover – no jacket – I don’t think I have very many books this well-crafted). It’s a pleasure just to pick it up and page through it. The photos are incredible and inspiring – bright colors from plentiful herbs and produce pop, and gorgeous evidence of the maillard reaction on the meats make every page drool-worthy.
2) Every recipe sounds absolutely delightful. Herby, spicy, bright and light, not only do these recipes seem to be totally guilt free, but they make me want to make dinner right away – even if I’ve just finished making dinner. I’ve only made one recipe from it so far, but there are many more in my future. Here it is:
This spicy chickpea and fresh veggie salad is the first meal we made in our home in 2014. What a strong (and healthy!) way to start out. The cool, crisp vegetables were a perfect contrast to the chickpeas (which we added a healthy dose of cayenne to – as one does). This will definitely be entering heavy rotation in our household.
Here’s what you need for two hearty servings:
1 large tomato
4 oz. radishes
1/2 red onion
1 red bell pepper, seeded and ribs removed
1/4 oz. fresh parsley leaves
1/4 oz. fresh cilantro leaves
For the dressing:
2 1/2 Tbsp. olive oil
zest of 1 lemon
1 Tbsp. fresh lemon juice
3/4 Tbsp. red wine vinegar
1 clove garlic, minced
1/2 tsp. sugar
For the chickpeas:
1 can chickpeas
1/2 tsp. ground cardamom
3/4 tsp. ground allspice
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
Optional (but recommended): Greek yogurt to top it with.
Chop the cucumber, tomato, radishes and red bell pepper into 1/2-inch chunks. Mince the red onion and roughly chop the herbs. Toss all of them together in a large bowl.
In a separate bowl, use a whisk to combine the olive oil, zest, lemon juice, vinegar, garlic and sugar. Season to taste with salt and pepper. Then, toss with the chopped vegetables and herbs. At this point, you probably want to plate the vegetable portion.
Finally, drain and rinse the can of chickpeas and heat 1 Tbsp. oil in a large skillet. In a shallow bowl, mix the cardamom, allspice, cumin and cayenne pepper. Toss the chickpeas in the spice mixtures to coat very well. Lightly fry the chickpeas for just 2-3 minutes, then remove and serve on top of the veggies. I really enjoyed a dollop of Greek yogurt on top of this.
Adapted from “Jerusalem: A Cookbook,” a gift I received for Christmas from family. It belongs in every single kitchen. Buy it.