Last night was another recipe from Vegetarian. Spicy chickpeas. They tasted very much like channa masala, but were less saucy, and maybe even better. They were spiced with tumeric, cumin, garam masala, fresh ginger, minced green chile, a couple cloves of minced garlic and tamarind concentrate. Really easy to make to. Just saute onion until soft. Add above ingredients and saute for a couple more minutes. Add a couple cups of chickpeas and a can of diced tomatoes and simmer for 45 minutes. That's it. I served it over jasmine rice, and made a side of steamed cauliflower and broccoli. To season the veggies, I toasted a few cumin seeds in about a tsp of oil, added a pinch of tumeric, and poured it over the veggies. The toasted cumin seeds gave it a nice little crunch.Tonight I made a dinner that Sleek had requested. In the Vegetarian cookbook, he saw a recipe for asparagus with hollandaise sauce and another for asparagus and eggs. He wanted a combo of the two. Another really easy dinner. I roasted the asparagus, and poached the eggs in ramekins in a pot of boiling water. The hollandaise was really easy to make. I think it would have been a bit creamer and more "solidified" if I had used butter instead of Earth Balance. The flavor was really good, though, and definitely lighter than your traditional hollandaise. I don't eat eggs very often, but when I do at least I can get free-roaming, pasture-fed eggs from a farm right outside of M0-town. If I couldn't, I definitely wouldn't be eating them at all.
I kicked it old-school in the kitchen today with Beastie Boys License to Ill and Check Your Head. Sweet!
