Chicky Chickpeas

Chickpeas with Spinach

Chickpeas with Spinach (from The Illustrated Kitchen Bible)

3 tbsp olive oil

1 thick slice of crusty white bread, torn into small pieces

1 lb 10 oz leaf spinach

1 15 oz can of chickpeas

2 garlic cloves

1 tsp sweet paprika

1 tsp ground cumin

salt and freshly ground black pepper

1 tbsp red wine vinegar

1.  Heat 2 tbsp of oil in a fryig pan.  Add the torn bread and fry, stirring occasionally, until crisp.  Transfer to paper towels to drain.  

2. Remove any thick stems from the spinach.  Wash the spinach well and shake off any excess water.  Put the spinach in a large saucepan and cook over low heat, stirring often until it has wilted.  Drain in a colander and cool.  A handful at a time, squeeze out as much liquid as possible.  Transfer to a chopping board and chop coarsely.

3.  Add the remaining oil in the frying pan over medium-high heat.  Add the spinach and cook, stirring often, about 3 minutes, until warmed through.  Add the chickpeas, paprika, and cumin.  Season with salt and pepper.  Crumble in the fried bread. 
4.  Add the vinegar and 2 tbsp water, and cook, stirring often, about 5 minutes, until the chickpeas are hot.  Serve immediately.

We had the sister missionaries over for a dinner of lemon rice, chickpeas with spinach, chicken--and cupcakes for dessert!  We have some good ones in this area.  Sterling and the sister missionary on the right had a hilarious conversation about sci-fi movies.  I had no idea he knew so much about them!  The things we find out…

Killer spears

Asparagus with Mustard Sauce

Asparagus with Mustard Sauce (from The Illustrated Kitchen Bible)

1 1/2 lbs asparagus

2 tbsp chopped red onion (this totally makes the dish!)

1/4 cup olive oil

1 tsbp white wine vinegar (+ a little red wine vinegar for fun)

1 tbsp Dijon mustard

2 tbsp plain yogurt

1 tsp finely chopped tarragon or dill

salt and freshly ground black pepper

1.  Snap off the tough ends of the asparagus.  Fill a large frying pan with enough water to come 1/2 in. up the sides and bring to a simmer.  Add the asparagus.  Cover, and cook 3-4 minutes, or until just tender.  Drain and rinse under cold running water.  Pat dry with paper towels.  Refrigerate while making the sauce.  

2.  For the sauce, whisk the oil, vinegar, mustard, and tarragon or dill together in a bowl.  Whisk in the yogurt until smooth.  Season with salt and pepper. 

3.  Divide the asparagus among salad plates.  Top with the mustard sauce and sprinkle with the red onion.  Serve immediately.  

Little Cabbages, How We Love You!

Garlicky Bok Choy

Garlicky Bok Choy (from The Illustrated Kitchen Bible)

1 lb 2 0z baby bok choy (We should have rinsed ours better.  It was kind of gritty.)

1/2 cup chicken stock

2 1/2 tbsp fish sauce

1 1/2 tbsp soy sauce

1 tbsp rice wine (or white wine vinegar)

generous pinch of sugar

2 tsp cornstarch

1 tbsp vegetable oil

1 in piece of fresh of ginger, peeled and shredded

2 garlic cloves, chopped

1.  Bring a large saucepan of water to a boil, add the bok choy, and blanch for 1 minute.  Drain and rinse under cold water to preserve the bright green color of the leaves.  Gently squeeze each bok choy to remove excess water.

2.  Mix together the stock, fish sauce, soy sauce, vinegar, and sugar in a mall bowl.  Sprinkle in the cornstarch and stir until dissolved.  Heat the oil in a wok over medium-high heat.  Add the ginger and garlic and stir-fry for 15 seconds.  Add the bok choy and stir-fry for 1 minute.  

3.  Add the stock mixture and stir until the sauce has thickened and coats the bok choy.  Transfer to a swerving bowl and serve hot.