1 hour ago
Wednesday, November 26, 2008
I lied. I said I wouldn't be posting again until Friday, but I had to get this one in before the bell.
I wanted something light last night before the feasting begins, so made some nice pan seared fish w/ lemon and capers and a healthy Super Side. The story below.
I had the great fortune of meeting a bunch of local NYC bloggers last week for lunch at LUPA ristorante. Mario Batali's always fun osteria. Traffic was hideous, but I should know better than to drive into Manhattan during the day. I am a glutton for punishment!
(photo taken by Rachel)
The guest of honor was Peter from Kalofagas Greek blog. He was visiting from Canada, and we had the pleasure of lunching with Giff from Constables' Larder, Stephane from Chefs Gone Wild, Rachel from Bacon and Rhubarb and the lovely Claire from Colloquial Cookin'. A great group of people with much to say about food, wine, NY restaurants and travel. It was lovely to meet all of them.
A few weeks back, Peter posted this unusual, but simple recipe for baked chickpeas.
It was a great weeknight side dish to pan seared fish. Healthy and low fat too!
I am always looking for recipes that meet those 2 requirements.
I will definitely be adding this to my recipe file.
Baked Ceci (chickpeas) w/ Tomatoes: adapted from Peter's recipe
1 can of ceci (garbanzo beans or chickpeas, same thing), drained
2 bay leaves
1/4 cup water
handful of cherry tomatoes, quartered
1 small onion, sliced
2 cloves garlic, minced
salt and pepper
Mix all ingredients together and place in a baking dish.
Drizzle with olive oil and bake at 375 for about 40 minutes.