I’ve seen Belleau Kitchen’s Random Recipes Roundups around the web for the last few months. I keep intending to participate and then for whatever reason, I don’t. But I love participating in things like this, so I’m going to try to participate in Random Recipes every month. It keeps my cooking from getting too regular when I participate in fun events. It keeps it all exciting. This month the challenge at Random Recipes was based on birthday dates. The instructions told me to take my birthday date (in my case 2, my birthday is December 2nd, coming up by the way!) and to count that many books over on my recipe bookshelf. I counted from right to left and landed on this old, tattered book that I actually almost always like what I cook out of it…
This book came from my mom’s when she was clearing out some old cookbooks. You know, one man’s trash is another man’s treasure. In this case, one mom’s old tattered cookbook has provided her daughter with some pretty tasty recipes. The recipes all seem weird. The pictures are so dated. But I haven’t made anything bad out of this book yet, so it really wasn’t a bad random pick this month for Random Recipes.
To pick the recipe I was instructed to randomly open the cookbook and to make the recipe on the page I opened it to. I opened the book to page 180 and there were three recipes: Squash Tsimiss, Chick Pea Croquettes, and Pineapple Charlotte. I opted for the croquettes as I had a can of chickpeas in the pantry. I followed the recipe almost exactly as it was written in the cookbook. But since the recipe was only for croquettes, I needed to add more to my meal than just these chickpea patties. To supplement the recipe I whipped up (or rather chopped up) a Greek topping for the croquettes. This was a simple, filling meal.
Chickpea Croquettes with Greek Salsa
1 25-oz can chickpeas, drained and dried with a papertowel
a pinch salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp garlic chili sauce
1 clove garlic, minced
1 slice sourdough bread, toasted
1/2 cucumber, cut into small pieces
1 tomato, cut into small pieces
1 green onion, chopped
1/2 tbsp olive oil
1/2 lemon, juiced
1/4 cup crumbled blue cheese
1. Preheat oven to 350. Put the chickpeas and the bread in a food processor and grind for about 20 seconds.
2. Place the chickpea and bread into a bowl and combine with salt, herbs, garlic chili sauce, and garlic. Mix well with your hands. Form the mixture into balls one inch in diameter. Place on a nonstick cookie sheet. Bake for 20 minutes.
3. While the croquettes are baking, chop the ingredients for your salsa (cucumber, tomato, green onion.) Combine the vegetables, olive oil, lemon juice, and blue cheese together in a bowl.
4. When the croquettes are cooked, cover with salsa.