Bowl of Chickpeas

Okay, there was more than chickpeas in the bowl.

A whole lot more than chickpeas.

I agree, there are a lot of ingredients in this recipe but it’s so worth the effort.

Cumin-Spiced Chickpeas and Carrots on Quinoa.

When I was drying the chickpeas (simply drain the chickpeas then let them dry on a baking sheet that’s layered with paper towels) Big Guy was very intrigued.  I also learned he loves chickpeas.  A lot.  He wouldn’t keep his paws off.  And no, I didn’t bake the chickpeas for this recipe – though that is delicious.

Stir-fry the chickpeas in about 2 tablespoons canola oil until browned (about 3 or so minutes).  Then removed the chickpeas and wipe down the skillet with a paper towel to remove the excess oil.  Add the remaining oil and stir-fry the bell pepper, carrots and jalapeno.

Then add all the spices (I used ground cumin, not cumin seed) and stir-fry a little more.  Then pour on the broth mixture (veggie broth, lemon rind, lemon juice and tomato paste).

P.S.  If you’ve never used tomato paste in a tube, I recommend you start.  It allows you to use small amounts without wasting a whole little can.  Simply store the tube in the fridge.

Oh and while all this was going on, quinoa was cooking on the stove-top.  Feel free to sub in rice or couscous.  You simple need a place for your chickpeas to lay.

Allow the chickpea mixture to thicken up a bit and then serve with cilantro.

Every bite was full of flavor.  Brightness from the lemon.  The cumin added a little smokiness and complexity.  And the little quinoa seeds were a perfect bed for the chickpeas.

This also made incredible leftovers for a salad topper.  Just throwin’ that out there.

An entire dinner of “best” bites.

I’m that girl that saves the “best” bite for last.  You know what I’m talking about.

The bite with the most cheese.  Or the bite with the most pesto.  Or that bite that has the perfect amount of marbling (talking ribeye here, folks).  Or that bite of pasta that came from the edge that has the crispy noodles.

Yea, that’s what I’m talking about.

Lord help Big Guy.  He’s tried to steal my “last” bite a few times.  He may or may not have been stabbed with my fork.

Zucchini Angel Hair Pancake.  Quite possibly the best weeknight meal of July.

Grate a few zucchini, sprinkle with salt and let it rest in a strainer.  Toss a few times over the next 20 minutes.  Then remove all the remaining water by squeezing it between paper towels.  (It’s amazing how much water is in zucchini.  These two zucchinis were extremely bloated.)

While the zucchini is letting it all out (literally), cook up your pasta.

I went the gluten-free route.  And it worked like a charm.

At this point you can also throw (okay, don’t throw) the marinara into a saucepan and heat over low.

Combine all the ingredients in a bowl.  I used greek yogurt instead of sour cream and instead of all-purpose flour I used a mixture of rice flour and soy flour (keeping it gluten-free for the sake of my belly). Oh, and I didn’t have a shallot so I used some chopped vidalia onion.

Melt a pat of butter (I used caution and also sprayed the pan with cooking spray).  Pour on the “pancake” mix.

This smelled delicious.  Cook for 5 or so minutes (I cooked mine for about 8-10 minutes).  Then pray, ask Big Guy for help, and flip the pancake.

Let it cook until browned on the bottom (about 5-8 minutes).  Don’t let it burn!

Looking a lot like the magazine picture…

Eeeeek, crunchy noodles all over!!!!!

You have no idea how delicious this dish turned out (unless of course you’ve made it yourself).

It reminded me a lot of my Momma’s stuffed shells.

A dinner full of “best” bites.

 

Country Captain

I’ve been wanting to make this dish for over a year.  And it was worth the wait!  Country Captain Chicken teases your tastes buds with each bite bursting with flavor.  With a name like Country Captain, there has to be a story behind the dish.  And there is.

Both South Carolina and Georgia lay claim to this Southern classic, which may have been brought to America by a ship’s captain ferrying spices from the Far East.  (from Cooking Light)

No matter where it came from, it’s delicious!

What you’ll need:  1 pound chicken breasts, cut into 3/4-inch pieces; curry powder; 2 medium onions, sliced; 1 green bell pepper (homegrown, folks!), sliced; dried cherries; almond slivers; gaaahhhhlic (which was later grated) and chicken broth.

Additionally, you’ll need a can of diced tomatoes with jalapenos; S&P; EVOO; and fresh thyme.

Once all your ingredients are prepped, dinner is ready in a flash.

Simmering away.

I served our Country Captain Chicken with brown rice.  I bought mango chutney and totally forgot about it (fail!).  The dish was spicy but in a pleasurable way.  My favorite bites had a plumped up dried cherry, a taste of garlic, nuttiness from the brown rice and the crunch from an almond.

Random side note:  For some reason the name of this dish makes me think of Big Guy’s nickname in college…Big Country.

Mac ‘n Cheese ‘n Peas

And my quest for delicious mac ‘n cheese continues. 

First up, I used brown rice pasta instead of whole wheat pasta. 

brown rice pasta

You could obviously use regular pasta if you’re not trying to figure out the cause of your tummy troubles.  (p.s. Thanks Big Guy for being a trooper in my gluten-free experiment.)

Cook up the pasta and drain.  Set aside for later.

boiling and rouxing

In the “roux” – onions, garlic, then some flour (I used soy flour), and dijon mustard (next time I’d use a little more).

making the sauce

Once the roux has done it’s thing, add the milk gradually (I used skim) and whisk whisk whisk.  Once it’s thickened for about 3 minutes, remove from the heat and let it rest for 5 minutes. I know, I’m testing your patience.  Then you add in your cheese and the S&P.  Place back on the burner on low heat and add your pasta and peas (I added frozen peas because I don’t like smushy peas). 

mac 'n cheese

Not the most photogenic meal but it was cheesy.  Just what I wanted.

Also, might I add, the recipe called for bacon and (gasp!) I left it out.  (Gasp! again) Big Guy was okay with that.  Quote:  “It is meatless Monday.” – Big Guy  “You had chicken for lunch…” – me

eaten picnic style

The quest continues to find the perfect “healthified” mac ‘n cheese!

On another note, I tried a gluten-free frozen meal last night.  I had high hopes as it smelled delicious.  Blech.  .5 out of 5 stars.  Won’t be buying it again, folks.  It got .5 stars because I like the texture of the tofu. 

never again

Skillet Supper

Want to know one of my pet peeves?  The word “supper.”  So maybe I should rename this a Vegetable and Sausage Skillet Dinner.  I found this recipe when attempting to use up some turkey keilbasa I had from my New Year’s black-eyed pea dish.  I loved all the veggies and how it really only took one skillet for dinner to be on the table.

I will say, though, there’s a lot of chopping involved.  But I planned ahead and did all the chopping Sunday afternoon.  This helped me get dinner on the table in under 15 minutes last night.  All I had to do was brown the sausage…

sizzle

Then you cook the veggies…

with extra garlic

Add in the pre-cooked brown rice and sausage.  Cook until everything is warm.  Serve.  I left the black beans out, just so you know – but they’d be an awesome addition.

I did decide to throw some cheese on mine.  Oh and hot sauce.  Texas Pete to be exact.

one-dish wonder

This was super filling and super fast – just what I want on a manic-Monday night.

What’s an easy go-to-meal you like to prepare when you’re in a rush?

Better than Louisiana

“I think this is better than anything I’ve ever had in Louisiana.” – Big Guy

Coming from Big Guy, that means a lot.  Big Guy’s brutally honest.  If you want the truth – ask him, if you dont want the truth – keep your mouth shut.  If he doesn’t like my shirt, he’ll let me know (not that I care because my money buys my clothes – if he’d like to buy my clothes, he can pick them out).  And if something I cook is sub-par, he’ll be sure to make it known (I appreciate this, because I strive to cook delicious eats).

But it’s also a good thing.  When he loves something and gives a compliment, he means it.  New Orleans, you ain’t got nothin’ on me.

 This Jambalaya was super-good.  (I’m running out of words to describe food…)  My only problem with Jambalaya, it’s not very photogenic until you get to the final product.  But that’s what matters, right?

makin' it Cajun

In the spice mix:  bay leaf, paprika, peppers, oregano, onion powder, garlic salt, and thyme.

This dish wasn’t too spicy at all!  It was tame enough for Big Guy.  But you can always amp up the heat with red pepper flakes, jalapenos or more hot sauce. 

steam ruining the pic

The house smelled so good! 

Side note:  I used turkey sausage instead of andouille (really couldn’t tell a difference) and brown rice instead of white.  I also added extra garlic (that’s a given).  Oh, and I used 2 3/4 cup chicken broth instead of the 2 cups broth and 3/4 water.  Flavor is the name of my game.

holler at some Texas Pete

The only thing I’d do differently – next time I’m going to let it simmer a little longer.  The rice wasn’t quite perfect.  But Big Guy and I agreed that the texture of rice has nothing to do with the Louisiana taste.  I’d probably add another 10 minutes of simmering before adding the shrimpies.

Louisiana meal

I always read the comments on recipes that I find online – someone suggested topping the dish with green onions and/or cilantro.  Well fancy me, I had both in the fridge.  And they were awesome additions to this bowl of deliciousness. 

The best part – there’s leftovers!!!  (Carie – you still wanna come eat din-din tonight?)

In other news, I got a fun package yesterday!!!!

eeeeeeeeeeeek

Well, I knew it was coming in the mail.  I ordered it.    There was an awesome deal and I got the Fall duo pack.  Best decision ever.  This cup of joe is the best I’ve had in a lonnnnnng time.

Happy Friday!!!!