Lunches

You know you are making something good when your SO walks in the door and says, in an excited voice, "is that smell coming from my apartment?" I 'went to India' tonight and made both a chickpea masala and a saag tofu. The masala was spicy and delicious, but the saag needs a little work. I guess I would like it to be a little creamier, perhaps pureed just a bit? Anyways, plenty left over and packaged up for lunch this week.

Recipes forthcoming once I have them tweaked just a bit.

Are you at all curious about what taco I'll make this week?

Garbanzo Beans, Chickpea or Ceci Beans

Whatever you call them, garbanzo beans are one of the best things the legume family has to offer. They are wonderful cooked in a variety of ways and have so much versatility, you could eat them everyday of the week and never get bored. That's why, when asked what food I would take to a desert island, I reply, "garbanzos." Stewed, fried, mashed, mixed or pounded into flour, these little gems would provide an endless array of choices on my little, lonely island. They appear on bYb all the time, so you know I ain't lying.

Mark Bittman has a good idea for what do with these little guys in his column for the NYTimes last week.

Simple, Delicious Pasta

I created this recipe a while back, inspired by what was left in the pantry. The sauce is creamy, nutty and delicious.

Recipe: Pasta with Tomatoes and Garbanzo Sauce

1 16-oz can garbanzo beans, rinsed and drained
1 24-oz can diced tomatoes, do not drain
2 cloves garlic, crushed or coarsely chopped
1/2 tsp. crushed red pepper
2 tbsp. olive oil (lemon, if you have it)
1/4 cup slivered almonds
Salt and Pepper to taste.
12 oz. penne or rotinni
1/4 cup Parmesan cheese, grated

Heat a large pot of boiling water and cook the pasta according to the package directions.

In a food processor, combine the garbanzo beans, garlic, red pepper, olive oil and almonds. Drain the tomato liquid into the processor. Process for 2-3 minutes or until a creamy, sauce-like consistency is reached. Add additional water if necessary, but you can wait and add more water when you toss it with the pasta.

Put the sauce in a large bowl and add the diced tomatoes and Parmesan cheese. Toss to combine. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the sauce and tomatoes, tossing with reserved pasta water if necessary to thin the sauce. Top each plate with additional Parmesan cheese at the table.

Serves 4-6 people.

Quick and Easy Dinner

This recipe was inspired by one from Everyday Food, the miniscule publication from Martha Stewart and PBS television program. I think both the magazine and TV show present simple ways to use whole foods in innovative ways. The portabello mushroom is delicious, easily assembled and simply popped in the oven. I came up with the bean mash after watching Nigella Lawson do something similar to cannellini beans last week. I brightened mine up with an olive oil flavored with lemon that really complements the deep mushroom flavor. The garbanzo beans also add a little protein to the plate. If I were stranded on a dessert island, garbanzo beans would be my food of choice!

Recipe: Portabello Mushrooms with Leeks and Goat Cheese
2 leeks
4 portobello mushroom caps
1 tablespoon olive oil
3 tablespoons lemon olive oil
3 tablespoons rice wine vinegar
Coarse salt and ground pepper
2 cups chopped fresh spinach (about 2 ounces)
8 oz fresh goat cheese

Preheat oven to 450 degrees.
Trim the dark-green parts from leeks and slice into disks. Often I find leeks which don't have a speck of dirt in them, but its always best to wash them a bit. Place them in a bowl with cold water and move them around with your hand to loosen any dirt. Drain and repeat with fresh water until all of the grit is removed. Lift leek slices out of water, leaving grit behind; drain them thoroughly on paper towels and place in a bowl. Toss the leeks with 1 tablespoon olive oil.

Lightly oil a foil-lined baked sheet. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with lemon olive oil and vinegar, and season with salt and pepper. Dived the leeks among the caps and bake until caps are just tender, about 15 minutes. Remove the pan from the and top with spinach and cheese; season again with salt and pepper. Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes.

Recipe: Lemony Garbanzo Mash
1 16-oz can of garbanzo beans
2 tablespoons lemon olive oil
1 tsp lemon pepper
Salt to taste

Rinse and drain the beans and place them in a microwave-safe dish. Add the olive oil and microwave on high for two minutes until both are warmed. Use a fork or potato masher and smash around until they are coarsely mashed. You may want to add a little water until you reach a desirable, slightly creamy consistency. Add the lemon pepper and salt to taste. Mix and rewarm before serving.

Shopping list:
2 leeks
4 portobello mushroom caps
Olive oil
Lemon olive oil
Rice wine vinegar (I really like the ginger rice vinegar from O.)
2 cups chopped fresh spinach
8 oz fresh goat cheese
1 16-oz can of garbanzo beans
Lemon pepper