This was adapted from this recipe. I hope any Greeks out there aren't offended by the modifications I had to make! This was certainly a lovely, basic stew great for a cold Lenten night!
Tuesday, March 22, 2016
Saturday, March 19, 2016
Can you guess what I have a lot of in my pantry right now? If you guessed chickpeas, you would be correct! What follows was loosely based on this recipe, but I took some liberties with the ingredients and preparation, as always. (I mean, come now, TWO cloves of garlic? Just 'cause you're white doesn't mean you have to embrace bland!)
Friday, March 18, 2016
Sometime last summer I was slicing cucumbers up to have for lunch with a little salt and pepper when I realized that they would probably be fantastic over rice with a bit of olive oil! I later discovered a local dish that took it to the next level by including crushed garlic. (I am usually the one throwing extra cloves of garlic into dishes I'm trying out, so why I didn't think of it on my own I do not know!) All in all a quick, easy, and lovely recipe, no cooking required! (If you can buy your cooked rice from a restaurant in your apartment building anyways! If not, then not so much...)
Monday, March 14, 2016
It's Lent again in the Orthodox world and since the last half of my work week is much busier than my first I've been trying to cook ahead so that I have meals ready to go when things get busy later this week. This particular dish is an adaptation of one of my favorite Ethiopian dishes, atkilt. (And who knows, it may not be original. I never had something like this in Ethiopia, but chickpeas and atkilt are both popular there...)
Sunday, March 6, 2016
The following recipe is an adaptation of this recipe. It's a lovely, hearty, tomatoey stew perfect for a cold winter or spring night.