Mango and Red Onion Salad

With the winter winding down, the endless potlucks at work are being replaced by walks to Tim Horton's (it's Roll up the Rim contest season). Still, you can always smell something good coming from the kitchen as someone unwraps a fragrant dish.

At what I think was our last potluck of the season, a really tasty mango salad appeared. I ended up taking the recipe and modifying it slightly so I could use it as a sweet topping for fajhitas at home and it tasted excellent.

Mango and Red Onion Salad

• 1 mango (not overly ripe)
• 1/4 purple onion
• 1/2 red pepper
• 1/2 cup fresh cilantro
• 1 clove garlic, passed through garlic press
• 1 tbsp + 1 tsp lime juice
• 1 tsp sea salt
• black pepper

1. Finely chop mango, onion, pepper and cilantro and combine in a bowl.
2. Mince garlic and add to bowl.
3. Sprinkle lime juice, salt and pepper.
4. Toss together and chill before use.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chickpea-flour Pizza in Cast Iron

(originally published March 14, 2010, republished for Meatless Mondays)

Since today is about remembering (but not like the more important days of not forgetting), I thought it would be appropriate to talk about the fabled bag of chickpea flour today.

A few months ago, a colleague told me about a bag of chickpea flour she had in her pantry. Her daughter had bought it to prepare a dish – apparently it was a one-time thing. I gladly offered to take it off her hands.

About a month later, she announced that the flour had made it from the pantry to the hallway, and would eventually make it to work. A few weeks later, I suggested blocking the front door with the flour so she won't be able to leave home without picking it up.

Shortly after, the flour arrived.

The next question was "what to do with it?" It wasn't until then that it dawned on me that chickpea flour is gluten-free. I immediately thought of my brother and sister-in-law of Gluten Free Edmonton and cobbled together a recipe for a cast-iron pizza with tomatoes and onions that's fried and then broiled.

Chickpea-flour Pizza in Cast Iron

• 2/3 cup chickpea flour
• 1/3 tsp salt
• 1/4 cup water
• 3/4 cup water
• 1/2 tsp rosemary (finely chopped fresh or dried)
• 1 tbsp olive oil
• 1 tbsp olive oil
• 2 tbsp minced tomato
• 1 tbsp minced onion
• 3 tbsp mozzarella
• 1/4 tsp black pepper

1. Sift the chickpea flour and salt together into a mixing bowl.
2. Slowly add 1/4 cup water, whisking constantly unit it forms a smooth paste.
3. Add the remaining water, whisk and let the batter stand for 30 minutes.
4. Preheat broiler while batter is standing.
5. Stir in rosemary when batter is ready.
6. Heat 1 tbsp olive oil in a 12-inch cast-iron pan (or nonstick oven-proof skillet). Stir the batter and pour into the pan.
7. Cook the pizza over medium heat until the bottom is golden and crisp and the top is almost set, (2 to 3 minutes). Break any large air bubbles with the tip of a knife and drizzle the remaining olive oil on top.
8. Sprinkle the tomato, onion, cheese and pepper on the pizza and put the skillet under the broiler. Broil until the pizza is golden and crisp, (2 to 5 minutes).
9. Slide the pizza onto a board, cut into wedges and serve hot.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Don't forget to change the clocks!

(originally published March 14, 2010, republished for Meatless Mondays)

Since today is about remembering (but not like the more important days of not forgetting), I thought it would be appropriate to talk about the fabled bag of chickpea flour today.

Read more: Chickpea-flour Pizza in Cast Iron

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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