?

Log in

Previous Entry | Next Entry

Getting Reacquainted with My Kitchen

And not burning the house down, even.

Last week, my roommate's parents were over, and when it got to be about time for food, I wrote down what's required for fitfool's Chickpea-Tomato-Cucumber-Olive Salad, and went shopping. I too added kalamatas, as FF did, and tossed in feta as well, to give it a little boost. Two days later, we made some tortellini and threw them into the leftover salad with a little additional balsamic and olive oil, which made for a very nice, very filling dinner. I kind of want to see how it would do with couscous in place of the garbanzos, and maybe some pearlini in place of the feta...


Copied from FF, with notations. To feed four people, with the intentions of having leftovers, I tripled the recipe.

1 can of chickpeas, drained and rinsed
1 tomato (I ended up only using two tomatos)
half of a cucumber
5 olives (I used pitted, black kalamata olives)
2 tsp olive oil
1.5 tsp balsamic vinegar
salt & pepper


Drain and rinse the chickpeas.

Peel the cucumber in alternating stripes lengthwise. Cut cucumber lengthwise and scoop out the seeds. Cut cucumber into slices or bite-size chunks according to your preference.

Chop tomato into chunks.

Remove seeds and chop olive into little pieces.

Mix together chickpeas, cucumber, tomato, olives, olive oil, and balsamic vinegar. Add salt and pepper to taste.


Tonight, I decided to use some of the potatoes we got over the weekend, and roasted them. The recipe I found called for curry powder, but since we currently lack that in our pantry, I substituted in garam masala. I thought about adding in some fresh lime juice before tossing the spuds in the oven, but didn't -- however, KN put some on his when he served his plate, and it was good, so I think I will go ahead and tweak that into the recipe next time. It's a very simple thing anyway, which gave me room to up the spices for our tastes, and think of other things to add once I had a feel for how the basics would taste.


From here at EatingWell.

2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
1 tablespoon extra-virgin olive oil
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper


Preheat oven to 450*F and place a rack in the upper third of the oven.

Toss potatoes in a large roasting pan with oil, curry powder, salt and pepper.

Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes.

Comments

( 1 comment — Leave a comment )
montuos
May. 9th, 2012 04:52 am (UTC)
I think I need to have roasted potatoes for breakfast... :9

You need to get yourself some curry powder! Garam masala, while very tasty, is not the same. I highly recommend Sun Brand Madras Curry Powder; you can obtain it in most grocery stores (although you will not find it at Lotte).

Also, while I'm thinking about it (not that you currently need this recipe!): Deviled Egg Salad.
( 1 comment — Leave a comment )