Posts Tagged ‘beans’

Spiced Chickpeas

October 7, 2010

Chick peas always make me think of the story, “The Clever Bride,” from George Shannon’s Stories to Solve. The story made them sound so delicious, and every time I went to a salad bar I would spoon a few onto my plate and remember.

I haven’t cooked with them much, though.  Until now. A can sat in my cupboard for a good year before I unearthed it. I think there had originally been the intention of making into hummus, but since my tahini disappeared the can just sat around gathering dust.

Spiced chick peas make a quick and easy snack or side dish

But while looking for a recipe for curried chicken salad, I found a real gem of a recipe for chick peas, and the can found its way toward sunlight.

From a recipe from Epicurious:



Black-eyed pea succotash

September 23, 2010

I look for food inspiration in different places: in books, magazines, online, from family, and at restaurants. I want more time to create new dishes on my own, but between a full time job, chores, and hobbies/projects (like working on a novel, for instance, and working out so I can burn off the calories I consume when I go on a baking binge), it’s hard to find time where my brain can even begin to process such a thing.

So the inspiration for this recipe comes from a restaurant, one of my absolutely favorites–Woodberry Kitchen. I’ve been meaning to write up a review for it, but sometimes words escape me–it is that awesome. Matzo can also attest to its quality…but that is for another time. Today’s recipe, though, was inspired by my last visit there with my friend Amanda.

This black-eyed pea succotash has softness and crunch, sweetness and spice, and is great by itself or as a side dish.

When we were there I ordered the roasted pork shoulder topped with a fried egg, and she got soft-shelled crabs over a bed of succotash. The crabs, of course, were fantastic, but the succotash was the real surprise. I’ve never really had it–and if I had, it’s been of the frozen or canned variety. This was neither of these. A mix of black-eyed peas, corn, celery, onion, it was crunchy and fresh with a hint of sweetness and a gentle burn of hotness.

Of course, I had to replicate it.


Spicy-Crispy Chinese Green Beans

September 3, 2010

On Facebook a while back one of my friends asked if I had a recipe for spicy Chinese green beans, and well, I didn’t. Intrigued, and digging into my memory banks to try and remember if my mom had made these for dinner when I was growing up, or if it was something we had when we went out to an authentic Chinese restaurant.

Spicy green beans with ground pork and shrimp.


But the closest thing I had to a family recipe was remember the smell and flavors of the food my parents cooked growing up. And technique? Likewise, plus a few years helping out in my family’s Chinese/American/Polynesian/Wisconsiny restaurant (where else can you get General Tso’s chicken, ham steak with pineapple, and Friday night fish fry with breaded cod and tartar sauce with a baked potato the size of your foot and a brandy old fashioned to wash it all down?)

Oh, and I used the Google. Yes, the Google. I ain’t gonna lie. Throw in some improvisation and inspiration and this is what I got, and if you ask my boyfriend, it turned out pretty delicious. 


Garlicky Pepper Shrimp with Black-Eyed Peas

March 19, 2009

For Christmas last year, my dear boyfriend gifted me subscriptions to Gourmet and Bon Appetit. Granted, I can find recipes from both magazines at Epicurious, but the inspiration comes less often. In last month’s Gourmet, which I had neglected initially, I found this delicious recipe that helped fulfill one of my many ongoing goals: to eat more beans. Not only are these lovely legumes healthy for you, they’re also inexpensive and keep well in my pantry.


Double-garlic and pepper maddness! Add these key ingredients to both the pea mixture and the shrimp before incorporating together in one fantastic dish.

I had some frozen shrimp in my freezer from when I made potstickers last month, so I hunted down those bad boys before they suffered any further freezer burn and gathered what vegetables I had in the fridge that also turned up in the recipe, and made a relatively quick and appetizing dinner.


Late Summer Tomato Soup

January 13, 2009

I love a good summer soup. I realize, this is a bit mistimed, but a good recipe can’t wait. This Epicurious recipe is best made in season, but push comes to shove, you can do this mostly frozen and off peak. I originally made this at the end of the summer, when La Grande Supermercado had Roma tomatoes for 49 cents per pound. Yes, you read that correctly.  We were eating them like apples.

I’m a notorious substituter, so my notes are below. If you want the real recipe, filled with Romano and fava beans, large tomatoes, parsley, and fresh squid, please visit the original recipe. I only had canned squid, which is a very poor substitution. Frankly, this made an amazing vegetarian soup and would go beautifully with or without fresh squid.


White Bean Chicken Chili

October 2, 2008

The change in weather also changes my food cravings. When the weather starts to dip below 60 degrees, my stomach hungers for stews, meat and potatoes, warm soups, and things stuffed inside something carbohydrate-y. I’m already daydreaming about Irish stew, baked potatoes, and hearty chowders. This also means packing on some winter weight, though, and that is discouraging because I never got to quite hitting my summer healthy weight goals.

What to do? Seek out healthy recipes, I suppose, and control those portions! With this next recipe, the latter at least is the case. I can’t vouch for how I will do with the latter part.

White Bean Chicken Chili with Avocado garnish

White Bean Chicken Chili with Avocado garnish

This is an adaptation of a recipe from Cooking Light magazine. It’s healthy, filling, and easy to make.