Hot-and Spicy Chickpea Cakes with Pico de Gallo: A guest post from Food and thrift

As I mentioned in my last post, I am introducing guest posts for my baby leave time. Elisabeth my friend who blogs at food and thrift came is helping me this time. She is currently following weight watchers program, trying healthy food which helps to reduce weight.  She mentions that weight reducing diet should not be bland; it can be delicious and full of flavor.

Elisabeth in her own words;

I am so honored to guest post for my dear friend Swathi, @Zesty, South Indian Kitchen... who at this time, needs all the rest she can get. Glad to know she also has a few other blogger friends that will guest post for her, while she is recuperating. She needs a lot of "mommy and me" time at this very fragile first few months!

I am so thrilled to celebrate the birth of Swathi's little prince...Nikhil! A beautiful and healthy baby boy! Such a perfect addition to the happy family, and a pride and joy to his big sister: Nidhi.

Swathi dear, I just want you to know, that I wish you and your precious baby all the best of health, and happiness. Congratulations to you, your hubby, and princess Nidhi!
May you, enjoy your new bundle of joy! 

 

Hot-and Spicy Chickpea Cakes

adapted from: Weight Watchers New Complete Cookbook

1 (15 1/2 ounce) can chickpeas, rinsed and drained

( I soaked and cooked my own chickpeas, used 2 cups)

1/3 cup light sour cream (I used regular)

1/4 cup + 2 Tbsp. cornmeal

(I used 1/4 cup + 1/4 additional cornmeal)

1 teaspoon ground cumin

3/4 teaspoon hot sauce, such as Tabasco

Combine chickpeas, sour cream, and 1/4 cup cornmeal, the garlic, cumin, and hot sauce in food processor and puree. Transfer to medium bowl; refrigerate, covered, until chilled, about 30 minutes.

Form chickpea mixture into 6 (3 inch round cakes. I formed 4- 4 inch round cakes) Spread remaining 1/4 cup cornmeal on sheet of waxed paper, (I used a flat plate) lightly coat cakes with cornmeal.

Spray a large nonstick skillet. (I added 2 Tbsp. of vegetable oil, to a large cast iron skillet, pre-heated it, and wiped out excess oil) and set it over medium heat. Add cakes, and cook until browned on bottom, about 5 minutes. Spray cakes with nonstick spray, and turn to cook until (lightly) browned for an additional 5 minutes. Serve with salsa.

PointsPlus value: 3

Serves 4 to 6

Pico de Gallo

Adapted from: Weight Watchers New Complete Cookbook

 1 garlic clove minced (optional)

1/2 teaspoon salt

2 large green heirloom, or red tomatoes,

halved, seeded, and finely chopped ( I didn't seeded mine)

1 small (I used sweet medium) onion, finely chopped

1/4 cup fresh chopped cilantro (I used Italian flat parsley)

1 -2 jalapeno peppers, seeded and finely chopped

( I used Hungarian hot peppers)

( I also added a dash of green jalapeno sauce, and a few drops of hot sauce)

( I also added 1/2 teaspoon organic coriander powder)

2 teaspoon lime juice ( I add juice of 1 fresh Meyers lemon)

If you're using garlic, mash it. Stir together the rest of the ingredients, in a medium bowl, adding the lime, or lemon juice, at the end. Cover, and refrigerate for 30 minutes to allow flavors to blend. Use within 1 day.

PointsPlus value: 0

Thanks Elisabeth for this wonderful guest post.