Barcelona, October 26th
Ladies ! I hope you are all well.
Things have been ok here in Barcelona, the weather is beautiful, Norah is growing up so fast and Thomas and I have been enjoying the routine. We are getting into a good rhythm now between Norah starting the creche and me getting used to working again, it has been pretty nice 🙂
So for this recipe, I tried it one night when I really felt like a change. We had salmon at our disposal but I didnt feel like cooking it the usual way, which is in a pan. First, because it is kind of boring, and second, because the kitchen would smell for the following week. I hate that !
So I went online searching for an original recipe that was easy and with not too many weird ingredients as all grocery stores were closed.
I came across this one, I have to admit I was not really excited about it at first, and I even thought the mix of ingredients was a bit weird… But I was intrigued!
Well, I am so happy I took the chance as Thomas thought this was one of the best recipes I have ever made… wow! So I made it last week when our friends Ben and Katie visited… They really liked it too (or they are very good liars! hehe)
Greetings from Milos. The weather is amazing! Wish you were all here to enjoy it with us.
Beth, your chickpea salad came at a great time. It got me into a chickpea state of mind for a surprise birthday party planned here for a friend whose birthday is in January-surprise guaranteed! More and more, I hate the idea of buying crunchy things that are way too salty and full of chemicals and additives. So I made Spicy Hummus and Crunchy Roasted Chickpeas. Both were pretty peppy but you can easily adjust how hot they are.
I started with 500 grams of dried chickpeas. You can use canned for both recipes but the flavor won’t be quite as good. Continue reading
The Man and I are thrilled to be back in California: sun, beach, great food… it’s got it all!
As you know, my diet has evolved over the last 3 years and I’ve pretty much cut out meat (although the occasional burger, chili con carne or Spanish jamon is hard to resist!). After reading the widely-recognized The China Study I’m convinced of the health benefits of further reducing my intake of animal products (especially dairy). The thought of saying goodbye camembert (for good?) fills me with sadness but I’m convinced it’s for the best. We’ll see how it goes…
This month I wanted to share one of my go-to weekday recipes that also happens to be vegan: my scrumptious chickpea salad.
Vancouver, October 2014
I wasn’t sure what to make this time around, especially as I wanted something delicious to bring to Fiesta Friday hosted by The Novice Gardener. Beth and I had talked about maybe a moussaka- but I saved my eggplants for mutabal (by the way Hanin- delicious recipe you posted!). It makes an entire salad bowl of mutabal….I am so happy). My friend Anna was coming over for dinner and was running a bit late. I wanted to try a recipe from Deb Perelman’s amazing cookbook based off her just as incredible blog “The Smitten Kitchen“. Just so happens I had all the ingredients for her Blueberry Cornmeal Butter cake. SO! Here is is!!!