Food, Wine, Rock & Roll

Part food blog, part jam session

Chickpea Patties

Posted by Becca On January - 11 - 2011ADD COMMENTS

I discovered this recipe several years ago while visiting my sister.  I met a friend for coffee and she had a Martha Stewart magazine with her.  I was still relatively early in my cooking experience and was looking for new and interesting things to make; I needed to get out of the rut I had found myself in so I started flipping through her magazine.  I stumbled upon this and couldn’t wait to get home to test it out.  It was a huge success and has been in my repertoire ever since.


  • 15 oz. can chickpeas (drained; reserve juice)
  • 1/2 cup fresh flat-leaf parsley
  • 1 clove garlic
  • 1/4 tsp. cumin
  • Kosher salt
  • Black pepper
  • 2 Tbsp. flour
  • 2 Tbsp oil
  • 1/2 cp. low-fat plain yogurt
  • 3 Tbsp. fresh squeezed lemon juice


Chickpea Patty

In a food processor, pulse the chickpeas, parsley, garlic, cumin, 1/4 tsp. salt, and pepper until coarsely chopped and mixture comes together when gently squeezed.  If mixture is too course, very slowly add some of the reserved chickpea juice until desired consistency is reached.

Patting between your hands, make 1/2 inch patties out of the mixture.  Coat with flour.

Heat the oil in a skillet over medium-high heat.  Cook the patties in the skillet until golden brown (about 2-3 minutes per side)

Dressing Preparation

In a small bowl, whisk the yogurt, lemon juice, and 1/4 teaspoon of salt and pepper.

Place chickpea patties on warmed flatbread and drizzle with yogurt dressing.

Serve with mixed greens, cherry tomatoes, and crumbled feta cheese.


This is a very light, refreshing dish that can easily be overwhelmed by many pairings.  It needs something that is equally light and refreshing.  Indaba wineries makes the perfect Chardonnay for this dish.  It has the crisp flavors of fresh fruits and a hint of citrus that goes very well with the yogurt dressing on the dish.  It also has a nice balance of creaminess to it that blends with and complements the chickpea patty.


The perfect album for this fresh, light meal is on that is fun, eclectic, and created by hippies.  For that, there is no album more perfect than Rusted Root’s When I Woke.  This band is the definition of the modern-day hippy and the album is full of tracks that just make you want to dance, sing, & laugh.


Posted by Becca On July - 19 - 20102 COMMENTS

I found this recipe when I first made Souvlaki because they are meant to be served together.  However, I have since discovered that it goes well along side other Greek/Mediterranean/Middle Eastern dishes, as well as on its own as a dip with pita bread or flat bread.  The shredded cucumber in the dish makes it incredibly refreshing, the crushed garlic gives it a hint of spicy bite, and the yogurt smooths all the flavors out.  This dish is a little more involved and takes a bit of planning ahead.  However, it can be kept refrigerated for up to a week and makes a nice afternoon snack when you are looking for something a little different.


  • 1 cup plain low or no fat Greek yogurt
  • 1 teaspoon crushed garlic
  • 1/2 teaspoon course salt
  • 1 cucumber, peeled, seeded and grated on large holes of grater
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon olive oil


Drain yogurt for 1 hour in a cheesecloth-lined strainer to remove some of its water.

Sprinkle 1/4 teaspoon salt over the grated cucumber and drain, 10-15 minutes, to extract excess water.

In a bowl, combine the yogurt, garlic, and 1/4 teaspoon salt.  Add drained cucumber to yogurt, along with pepper, and mix well.

Cover and refrigerate until chilled, about 1 hour.

Drizzle with olive oil.


Posted by Becca On July - 15 - 2010ADD COMMENTS

Hummus is made by blending chickpeas (garbanzo beans) with other various ingredients.  Traditionally, it uses tahini (a paste made from ground sesame seeds).  However, when I decided to learn how to make hummus I couldn’t find tahini anywhere.  So, I started searching for a way to make hummus without tahini and found this incredibly quick recipe.  It became a staple in my household and, anytime there is a party, I bring my hummus.  It requires almost no time to make, there is very little clean-up after, it travels well, and can be eaten with pita bread as an appetizer or as a side dish with other meals (see Moroccan Chicken and Souvlaki).


  • 1 can chickpeas (garbanzo beans)
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin


Drain water from chickpeas, reserving 2-4 tablespoons.

In a food processor, blend all ingredients together until smooth and creamy.  Add chickpea water to hummus slowly (tablespoon at a time) until desired consistency is reached.

Serve with pita bread, flat bread, pita chips, or bagel chips.

Keep refrigerated.

Moroccan Chicken

Posted by Becca On July - 1 - 20101 COMMENT

This is a really simple, quick recipe that brings the exotic flavors of the Middle East into your home.  It is a favorite in my household because we love “weird” food and it takes almost no time to make.  It is also one of the only ways I can get my husband to eat chicken because of how juicy it is.


  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1-2 pounds chicken legs and thighs skin on
  • 1 lemon, quartered


Preheat oven to 450°

Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl.

Rub the spice paste all over the chicken pieces.

Arrange the chicken in a single layer on a roasting pan, and arrange the lemon wedges around chicken.

Bake for 30 to 35 minutes.  Let stand for 10 minutes.

Serve with hummus, couscous (I like Near East Roasted Garlic & Olive Oil), and warm flat bread.


This dish is perfect for a lighter, slightly fruity white wine.  Some of my favorites are Cupcake Vineyard’s Sauvignon Blanc or Chardonnay or Schmitt Sohne’s Blue Riesling Kabinett.  Both of these wines are very reasonably prices (I am a teacher, after all).


A meal such as this one requires music influenced by other cultures.  What better than any Led Zeppelin album every recorded?  I personally really enjoy turning on Houses of the Holy or Physical Graffiti (because it has “Kashmir” on it.  Duh.) very loudly.  When I want something really different, I like to turn on the “Dublin to Dakar” album released by Putumayo World Music.