Last week, I made another new recipe: Chickpea Stew with Dill from the Chickenless Kitchen blog. The stew was delicious, and since it is easy to make, I'm sure it's going to make a regular appearance in my kitchen. I think it's also a recipe that you can play with and don't have to follow exactly. What made the stew especially good was the dill and the lemon juice. I was not very lucky this year with my little herb garden as nothing grew except for the rosemary and the thyme, which have been there for a few years. Since I don't like to buy herbs that I "should" be able to grow myself, we haven't had dill in a long time. But I broke down and bought some dill. And I used lots of it in the recipe. We all loved it.
Basically, I started by sauteing four carrots, four large cloves of garlic, & a few celery stalks and then added a little less than half a teaspoon cumin and lots of dill. Then I added the chickpeas (I used a shortcut and used two cans of organic garbanzo beans, drained & rinsed) & crushed tomatoes (I used a whole container of Pomi - great suggestion by Chickenless Kitchen!), juice of one lemon, and about a cup of vegetable stock. I seasoned the stew with a bit of salt and pepper. After everything simmered for about 20 minutes, I had a lovely, flavorful stew. I think you could also add onions and sweet potatoes as well as other veggies. Or maybe even some organic chicken!?!
I served the stew over some brown rice.
Okay, and now on to this week's meals:
Tuesday: Salmon Cakes on a bed of spinach salad
Wednesday: Chocolate Covered Katie's Favorite Fall Curry
Thursday: Veggie Burgers on whole grain buns with avocado, tomatoes & lettuce
Friday: Carrot Ginger Soup with homemade garlic & rosemary croutons
Questions: Do you like beans? What are your favorite beans? And those of you who are participating in the November Flossing Challenge, you are still flossing, aren't you?