>> Tuesday, November 2, 2010
You don't get a lot of recipes from me. I think the last one was my Bulgar Wheat Salad. Ashley's always the one making crazy things in the kitchen. By crazy, I mean things loaded with bread and cheese (latest example) because that's what we like. Until recently, that's also what we always craved. With all our running, carbs are in high demand.
Now, training is different: Ashley is scaling back her miles on the road due to injury. I'm just experimenting with new workouts and intensities. More on that another time, though.
Ashley cooks. I clean up after her. It's a good system and it works for us. I have my moments, though. Like after we made the Orange Pan-Glazed Tempeh -- I was starving. Tired of cooking, Ashley wanted to indulge her lazy side and eat brownies and peanut butter.
I had other plans involving legumes and spice.
Stephen's CURRIED CHICKPEA MASH
What you'll need . . .
- 1 large onion, sliced
- 1 can coarse ground tomatoes
- 3 garlic cloves
- 2 tablespoons grated ginger
- 2 cans of chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2-3 bay leaves
- 1 teaspoon ground cloves
- 1 teaspoon cardamom seeds
- 5-6 peppercorns
- 1/2 teaspoon turmeric powder
- 2 tablespoons roasted coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons garam masala
- 1 cup almond milk (or substitute)
Method . . .
- In a food processor, combine the onions, tomatoes, garlic cloves, the juice of the grated ginger (just squeeze and discard the pulp) until smooth.
- Heat the oil in a large pot over medium-high heat.
- Add to the pot the bay leaves, ground cloves, cardamom seeds, and peppercorns. Cook for about a minute.
- Add in the onion-garlic-tomato mixture and cook for 5 minutes.
- Add the cumin, roasted coriander, tumeric, and garam masala. Cook for another 5 minutes.
- Add the drained/rinsed chickpeas to the mix. Stir until covered.
- Add a pinch of salt to taste. Add a cup (or more, if you like) of almond milk.
- Cook at a simmer -- covered -- for 10 minutes.
- Use a potato masher (or big spoon) to lightly mash the chickpeas. You don't want them totally mashed, just somewhat.
- Serve warm with naan. And if you like cilantro, add a few sprigs.
Ashley's 5-MINUTE NAAN
What you'll need . . .
- 1 cup bread flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 2/3 cup water
- extra flour for rolling
Method . . .
- Whisk together the bread flour, salt, and baking powder in a medium bowl.
- Add the water and stir. Then knead with your hands for a minute or two. If dough is too sticky, add a bit more flour.
- Dough should be smooth and elastic. Divide into 4 balls.
- Roll out each ball until it is about 5 to 6 inches in diameter.
- Spritz a frying pan with olive oil and heat over high heat. When hot, place one of the pre-naans on it. Press down a bit with your hands or a utensil. Cook until golden.
- Then flip and cook until golden. Repeat with remaining pieces.
- Use a pizza cutter to cut each piece into 4 triangles.
- Serves between 2 and 4 people. Each piece (divide into 4 triangles) is about 140 calories.
The day we made this meal, we also replaced our kitchen faucet. It stopped working last Thursday (we wrote about it here) and we had been without running water in the kitchen for several days. Pioneer times.
Here's what our old faucet looked like. We don't have many other shots because it wasn't particularly interesting.
Here's what it looks like now. (Note from Ashley: Yes. We love you enough to show you our sink full of dirty dishes!) Goose-necked glory:
What we like most about it is the easy hose/spray function.
Even small projects can make a big impact. I'm not exactly a home renovation expert, but the project was relatively easy. Taking out the old faucet was much harder than installing the new one. We still haven't invested in our dishwasher, so until we do . . . washing dishes is at least more fun.
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