Search Results for: chickpeas
I’m a funny little vegetarian (in more ways than you can imagine); I really don’t like beans—and wouldn’t it be helpful if I did? Like my distaste for meat, it’s all a texture thing. My one exception is chickpeas, and preferably when they’re crunchy. What a fabulous, fiber-filled snack.
When the Brits got a taste of how spectacular Indian food is (my favorite cuisine, in fact), the—yes, the Brits—invented a spice blend to mimic Indian flavors. Curry powder, I made some last week when I ran out, can be as simple as turmeric + cumin + coriander + cayenne. Put it in a jar and people freak out. An alarming number of people have said to my face: Oh see, I don’ like curry. Well, if I can’t change your mind, this rice will change your world. Continue reading
If you live on the East Coast, you know Mother N. hit the fast-forward button straight from winter to summer. I’m rocking sundresses on a daily basis these (80-degree) days and ready to eat outside. Andrew and I have re-opened … Continue reading
Pardon my absence, I’ve been graduating. And resting. And eating out. Now that I’ve completed my graduate courses in Nutrition, I feel hyper-aware of my responsibilities to promote good health—especially in my own kitchen. That’s why we’re talking whole grains … Continue reading
For over twenty years I was the vegetarian who didn’t like beans. It was a texture and taste thing, mostly a texture thing. So I found ways to disguise them: crunchy, roasted chickpeas became a favorite snack, followed by white bean dip. … Continue reading
These were such a smash at our housewarming in August, and a nice treat again this week at an informal happy hour with our neighbor. Tis not the season for tomatoes and strawberries—I know, I know—but grape tomatoes help make the most of this Tuscan treat. Continue reading
I wanted a budget buffet of unique, memorable food. I knew this would involve feta. Affordable proteins (shrimp, chickpeas), a three-course dinner with simple hors do’oeurves, and filling starch allowed me to
feed 17 people
for less than $100
with enough leftovers to act as party favors.
I love cooking grand things, but the reality is the only adjustable expense in our budget is groceries (not as easy to negotiate car payments, tuition, insurance). So I still cook grand things, just with minimal ingredients. Of course you can find recipes aplenty on this blog with less than five ingredients. Continue reading