Good or interesting food I have eaten lately
Quick chick pea curry:
Chop half an onion, 3 carrots, and 3 cloves garlic.
Saute all in 2 Tbsp. oil until softer, only 3-4 minutes.
Add 1 can chick peas, drained; 1 heaping teaspoon good curry powder, some salt, a fair amount of black pepper, and enough water to cover the chick peas.
Bring to a boil, reduce heat, cook 5 minutes.
With a potato masher or the back of a big spoon, mash the mixture so that some of the chick peas are broken up and some stay whole. Simmer for another 5 minutes.
Add 1 cup kale (chopped) or spinach, washed, stir, and cover until the greens are soft, about 3 minutes.
Serve over rice. You're done!
Serves 3-4, depending.
That was Saturday night. It was really surprisingly good. The kale added some texture as did the carrots, which were not overcooked, and the whole chick peas. R doubted me when I directed him to mash the chick peas, but he later conceded the genius of my ways.
Sunday, we went to K and E's. She made tamale pie with beefalo, eg, buffalo meat, which tasted like cow beef, maybe a little drier--I think it's leaner. It was a combo of meat, kidney beans, whole corn, onion, and tomato, probably sauteed; then covered with a cornmeal-quinoa batter baked to a cornbread-like crust. It was fantastic, if a little dry. The crust was really substantial--not one of those wimpy biscuit crusts. There was as much crust as filling, which makes it a winner in my carb-loving book. She served it with a nice salad--baby spinach, cabbage, sliced white mushrooms, bean sprouts, dried cranberries, feta. The cabbage gave it a nice crunch and the cranberries gave it sweetness. E made black and tans (Bass and Guinness, authentic to the yesterday's St. Pats) and it was very relaxed, cozy, and neighborly, even though we live 30 minutes away.....that's practically next door in Vermont!
Chop half an onion, 3 carrots, and 3 cloves garlic.
Saute all in 2 Tbsp. oil until softer, only 3-4 minutes.
Add 1 can chick peas, drained; 1 heaping teaspoon good curry powder, some salt, a fair amount of black pepper, and enough water to cover the chick peas.
Bring to a boil, reduce heat, cook 5 minutes.
With a potato masher or the back of a big spoon, mash the mixture so that some of the chick peas are broken up and some stay whole. Simmer for another 5 minutes.
Add 1 cup kale (chopped) or spinach, washed, stir, and cover until the greens are soft, about 3 minutes.
Serve over rice. You're done!
Serves 3-4, depending.
That was Saturday night. It was really surprisingly good. The kale added some texture as did the carrots, which were not overcooked, and the whole chick peas. R doubted me when I directed him to mash the chick peas, but he later conceded the genius of my ways.
Sunday, we went to K and E's. She made tamale pie with beefalo, eg, buffalo meat, which tasted like cow beef, maybe a little drier--I think it's leaner. It was a combo of meat, kidney beans, whole corn, onion, and tomato, probably sauteed; then covered with a cornmeal-quinoa batter baked to a cornbread-like crust. It was fantastic, if a little dry. The crust was really substantial--not one of those wimpy biscuit crusts. There was as much crust as filling, which makes it a winner in my carb-loving book. She served it with a nice salad--baby spinach, cabbage, sliced white mushrooms, bean sprouts, dried cranberries, feta. The cabbage gave it a nice crunch and the cranberries gave it sweetness. E made black and tans (Bass and Guinness, authentic to the yesterday's St. Pats) and it was very relaxed, cozy, and neighborly, even though we live 30 minutes away.....that's practically next door in Vermont!
posted by Slyvia at
6:45 PM
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