Shrimp and Chickpea Stew
It's nice to crisp up the chickpeas a little in hot oil before you add the shrimp. Cumin, s&p, orange zest and a little tomato paste are all I'm seasoning with tonight. Thin it with a little water or broth, just enough to make it saucy. It will be fragrant and comforting but not heavy. This is so good with basmati rice.
Spinach Salad
If you have a pear lying around you might want to slice it very thinly and toss it with the spinach. If the pear is a little under ripe even better. Nice with a vinaigrette made from fancy apple cider vinegar, or even balsamic.
LADY ROSS http://bitten.blogs.nytimes.com/2009/02/24/recipe-of-the-day-fast-scallion-pancakes/
ReplyDeleteis that the pancake recipe?
and where is the dipping sauce???
Help me I still don't know what to have for dinner!!
xc
nice start! thanks;)
ReplyDeleteYou inspired a great dinner, Lady Ross, thank you! I was trying to use up some roasted chicken which had a good spicy rub on it, and I thought of YOU! chopped up the meat, added a can of chick peas, more cumin, chili, garlic, olive oil and the juice and zest of an orange which transformed the dish! Served over basmati, with some baby spinach, it was delish and seemed intentional rather than a way to use leftovers!. I've been leaning on the citrus alot this winter but this was the best! thank you!
ReplyDeleteThank you Alleninc! That sounds great. It feels like a victory when the leftovers don't seem just recycled but like something new. If you're liking citrus these days you might like the Napa slaw on today's post. Very refreshing!
ReplyDelete