I am always thankful for the hubster. On days like today where there is a dirty job to be done, I am especially thankful that I can pass them off to my other half.
I was getting a start on Spring yard clean up when I discovered today’s dirty job: squirrel carcass. Hopefully it wasn’t the body of the Friendly Fence Humping Squirrel.
As a trade off of the hubster’s dirty job, I did haul the recycling bins to the curb.
January marked my Grandpa’s 80th birthday and we trekked to Iowa to celebrate. I am fortunate to have three healthy grandparents in the 80’s. While in Iowa, I thumbed through granny’s Good Housekeeping magazine and found a section of “Almost Vegetarian” meals. This stew caught my eye and I book marked it to try at home.
This worked well for both the meat and non-meat eater. It is a rare night that we both eat exactly the same meal for dinner but this was a hit. I’ll try it with brown rice next time but I was being nice to The Husband who prefers white. If you start the rice as soon as you walk in the door, the stew is ready with the rice (about 30 minutes).
Gingery Chickpea and Tomato Stew, courtesy of Good Housekeeping
Ingredients
1 tablespoon vegetable oil
1 (1 pound) jumbo onion, chopped
2 clove(s) garlic, crushed with press
1 cup(s) basmati rice
1 cup(s) fat free plain yogurt
1/4 cup(s) packed fresh cilantro leaves, finely chopped
2 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
1/4 teaspoon(s) ground red pepper, cayenne
1 can(s) (28 ounces) diced tomatoes
2 tablespoon(s) fresh lemon juice
1 tablespoon(s) grated peeled fresh ginger
3 cup(s) cooked garbanzo beans, or 2 cans (15 ounces each) low-sodium garbanzo beans
1/2 cup(s) water
1 1/2 teaspoon(s) sugar
Salt
Directions
In 5- to 6-quart saucepot, heat oil on medium until hot. Add onion and garlic. Cook 10 minutes or until golden and tender, stirring occasionally.
Meanwhile, cook rice as label directs. In small bowl, combine yogurt and cilantro. Cover and refrigerate cilantro yogurt until ready to serve.
To saucepot with onion, add cumin, coriander, and ground red pepper. Cook 1 minute or until fragrant, stirring. Add tomatoes, lemon juice, and ginger. Heat to boiling, then stir in garbanzo beans and water. Simmer 15 to 20 minutes or until sauce thickens, mashing a few beans and stirring occasionally. Stir in sugar and 1/4 teaspoon salt. Makes about 7 cups.
Divide rice among dinner plates. Top with bean mixture and yogurt.
At the end of our California vacation, we stopped in Sonoma at the Girl and the Fig. Once I saw chickpea panisse on the menu, I knew i needed to try it.
Artfully plated Girl and FIg panisse
My recreation (ignore the nasty broccoflower puree)
These chickpea cakes are common in the Nice area of France. They have a crisp outer layer with almost a thick custard inward. There were a handful on web recipes, apparently a contestant on Top Chef made these as fries. I used Mark Bittman’s method since it made the most sense to me.
Basically, you cook chickpea flour (besan) like you would polenta and let it chill in a dish. Appetizing, right?
Some recipes called for making them into fry shapes or circles, but triangles were what we knew and it seemed like less waste.
I dusted them with all purpose flour and then pan fried them in a bit of olive oil.
The husband had them with fish, that evil broccoflower puree and a salad. They’d also be good as an appetizer for parties. We’ll have these again for sure.
I am not a fan.
Think of the worst aspects of broccoli and cauliflower and meld them together. Even goat cheese couldn’t make it palatable for me. The husband didn’t hate it, in fact he finished both portions. He did say that it’d be ok if I didn’t make it again.
Live and learn. Hopefully my next adventure in new vegetable land will be tastier.
I’m no stranger to impulse buys but today was a first. I was at the produce market and *had* to buy broccoflower. What, you’ve never heard of this hybrid vegetable? Basically it is green cauliflower.
So the question now is what to do with this green monster. Some online wanderings located recipes for curry roasted broccoflower and sesame broccoflower stir fry. I was also thinking of doing a mashed broccoflower with goat cheese.
How would you use broccoflower?
I don’t think that there is a more perfect winter meal than chili and corn bread. Chili is a touchy subject in the Hyphenated House as The Husband eats meat and I do not.
It was a cold Saturday and I had not done the weekly shopping yet. I frantically searched the interwebs for a chili recipe using what we had on had. Vegetarian Times came to the rescue.
The chili was perfect for me as is and I browned some ground beef in onions, garlic and some chili spices for The Husband to add to his bowls. It was the perfect chili compromise.
Black Bean Chili with Dark Ale, courtesy Vegetarian Times
Serves 8, 2 chipotle chiles in adobo sauce, drained and minced
2 Tbs. olive oil
2 Tbs. ground cumin
1 large onion, finely chopped (1 1/2 cups)
1 medium red bell pepper, diced (1 cup)
5 cloves garlic, minced (5 tsp.)
2 14-oz. cans black beans, rinsed and drained
24 oz. gluten-free dark beer
1 14-oz. can diced tomatoes (I used fire roasted)
1 cup fresh or frozen corn
Heat oil in 3-qt. pot over medium heat. Add chipotles and cumin; season with salt, if desired. Cook 1 minute, or until fragrant. Stir in onion, bell pepper, and garlic. Sauté 5 to 7 minutes, or until vegetables are soft. Stir in beans, beer, tomatoes, and corn. Bring chili to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes, or until thick.
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