Wife Jan asked for za’atar chicken skewers for Mother’s Day and I thought about what should go with it as a side dish. A Mediterranean tomato and cucumber salad came to mind as something I had done before. However, to change things up I decided to throw in some chickpeas—AKA garbanzo beans. My meat marinade used most of a carton of yogurt and—to pair the salad with the main dish—I added the rest of the yogurt to the dressing.
Tag Archives: garbanzo beans
Eilene’s friends came over to binge watch the last two episodes of GoT. I really do not mind feeding them, as long as Eilene gives me more than a five minutes warning that the hungry hordes are descending. Eilene and her friends like to be “spontaneous,” but this time they gave me 24 hours notice—one of them even requested three bean salad.
I bought a Safeway ham the other day and I was thinking about a weekday dinner. I wanted something other than my usual sweet potatoes and steamed green beans to go with the ham. I decided what I needed was a dish that covered both my starch and vegetable. Three bean salad seemed the way to go.
I wanted to make a Sub-Saharan side dish to go with my West African chicken stew. I knew I wanted to use garbanzo beans and spinach, but all the dishes I found on-line threw in peanut butter to “make it African.” Since my chicken dish already contained peanut butter, I did not want to use it—two dishes that taste too similar is not interesting. I had to find another way to make my dish “African.”
Adapted from an Eating Well recipe
I am making a Spanish tapas dinner for this Sunday. Knowing my family as I do, I knew that I needed one or two hors d’oeuvre tapas—that I could make well ahead—to keep them in check while I finished the other tapas. While some tapas have a fairly set ingredients list—like Tortilla Española—others allow for more creativity. Roasting chickpeas into crunchy “nuts” lends themselves to creative variations.
I wanted a vegetable dish to go with my Moroccan lamb this Sunday. I just put Miriam on a plane for Milan, Italy, on Friday and I pick up her husband, Chris, who is just getting back from NY on Saturday. Chris is on the Adkin’s diet, so this dish must fit his needs—out go the starchy vegetables, fruit and flour as a thickener.
I wanted a vegetable dish to go with my Moroccan lamb. None of the recipes I found on-line were quite what I had in mind. I started taking ingredients from several of them and built my own.
We rent out house from our friends, Peg and Russ. They live in Texas. This morning, they texted that they were in San Jose and could we get together? We invited them over for a last minute Fourth of July BBQ.
For me Ham and Beans has always meant slow cooked dried beans with ham. As I was researching recipes recently, I found a few that included fresh green beans. This got me to thinking about really mixing up this recipe, If one fresh bean, why not all fresh beans.