Garbanzo Beans

Whether you call them garbanzo beans or chickpeas, these tasty little legumes are among the best ingredients to keep on hand for fast weeknight meals or those times when you just don’t feel like cooking. Not that I really need to tell you that.

And since curries made from canned tomatoes and canned garbanzo beans get old pretty fast (at least to me they do), I thought I’d share two of my favorite pilfered and adapted recipes. Both are great for leftovers.
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Yellow puttanesca

I went with Kristin to Winterfeldplatz market with an idea in my head to make arrabiata or puttanesca from scratch this weekend. All I needed was olives. I intended to pick up a can of tomatoes at the convenience store next to my apartment if it turned out I was out.

I saw then, at the fresh pasta stand, premium canned tomatoes in very handsome cans. I considered them and then rhetorically and dismissively said, “How much better can those expensive canned tomatoes really be?”

“Very?” offered Kristin.

“Thanks for talking me out of it,” I said facetiously. I bought the tomatoes.

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Austin Trailer Report: Before Cone, There Was Bacon

There was an ignored stand outside the Austin Convention Center. I guessed that it lacked patrons because people were intimidated by the food concept, which was bacon-laced waffle cones filled with Tex-Mex classics. I opted for The Hoss, which was filled with lettuce, diced tomatoes, guacamole and cheese with a couple beef taquitos tucked in.
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I just love almost every recipe I’ve tried from this website.  Yesterday, on the email list, she sent a recipe for coconut red lentil soup.  I made it for dinner last night and it was EXCELLENT! So, I thought I’d share it with you…

Photo and recipe from Heidi Swanson of 101 Cookbooks

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