1 hour ago
Monday, April 19, 2010
I don't always do a "Meatless Monday", but I like the concept.
I recently watched this bozo, Laura Ingraham, on Fox News saying that "Meatless Mondays was an elitist idea". That "there is nothing wrong w/ macaroni and cheese in a box and why should people tell us what to eat?".
Ms. Ingraham argued with this nice hippy from San Francisco (where else do hippies live?), who was a guest on her show promoting Meatless Mondays, suggesting that it was good to take a break ONE NIGHT A WEEK from meat.
Why would you dispute that? Is that such a bad idea?
Is she a total idiot?
I love a good point of view, but why be mean spirited about it, Laura?
It's a personal choice what you eat.
I like to eat good, healthy, real food, and that is what I prepare for my family (all 2 of us) and friends.
Does she (Laura) realize that we as Americans, are the fattest country and getting fatter, and that the child obesity rate is sky high? Keep eating your packaged ring dings.
I have nothing against a cheeseburger, I love them, but I don't eat one every night!
It's also less expensive to eat a pasta dish with some vegetables thrown in, and does she realize that helps families on a budget during a recession?
I am far from a vegetarian, and love my meat, but I have been making a conscious effort to eat less meat, period. It's better for you, health wise!
Good Laura, you keep drinking your soda and eating McDonald's, I will continue to eat my chickpeas and pasta.
Ok, enough ranting.
Here is the easiest weeknight pasta dish. It costs about $4.00 for the entire dish that feeds 4 (especially if you have the sage and parsley in the garden).
The chickpeas have protein and it just tastes damn delicious.
Deborah Madison's Chickpeas and Pasta: (adapted from Vegetarian Suppers from Deborah Madison's Kitchen)
1 14 oz. can chickpeas (garbanzo beans), with liquid
1 small onion, chopped
3 cloves garlic, chopped
3 Tbsp fresh sage
3 Tbsp fresh parsley
hot red pepper flakes
salt & pepper
8 oz. (half a box) of orecchiette or bowties
zest of a lemon
olive oil for drizzling over the top
grated parmesan cheese (optional)
While your pasta is boiling, start your sauce.
Chop the sage and parsley together with the garlic to make a nice medley.
In a heavy skillet large enough to hold the pasta, heat some olive oil and saute your onion with a shake of red pepper flakes until translucent, about 3 minutes.
Add your chickpeas, saving some of the liquid from the can.
Now add the herb garlic medley and heat on low adding some of the chickpea liquid to thicken the sauce. Cook for about 7 minutes.
I like to mash some of the chickpeas so the sauce becomes creamy and thick.
Add some lemon zest to the sauce if you like, it makes it even better.
Season with salt and pepper and taste to correct seasonings.
Drain your pasta and toss with the chickpea mixture in the skillet, tossing to combine ingredients. I add a little pasta water to the sauce if it looks too thick.
Sprinkle with fresh parsley, drizzle individual bowls w/ olive oil and grated Parmigiano Reggiano if you like.
This is so delicious! I like eating vegetarian dishes.
Tomorrow night I will roast a pig.