January 21, 2010

Another Mish Mash Dish - Veggie + Rice + Chickpeas

Sometimes I just don't feel like following any recipes and it's all about spontaneous creations.

I started with the flat bread, which was based on the same recipe as yesterday but had a completely different taste and texture - it was crispy on the outside and creamy on the inside because I used a mix of flours - 1/3 cup of brown rice flour for lightness and crunch, 1/3 cup of whole wheat flour for a nutty flavor and 1/3 cup of unbleached white flour to up the gluten.

I also added some mandolined leeks and some rosemary to the batter and used a different type of skillet - a 12 inch stainless steel (instead of a 10 inch cast iron) .

Next was the stew - I sauteed some mandolined leeks, 1 slice of fat reduced bacon and chili pepper flakes. While they were cooking, I cubed some potatoes and carrots and threw them in the pot along with little fresh thyme and rosemary . It made sense to speed up the cooking process by chopping two sorry-looking bok choys, 2 celery ribs and some leftover fennel pieces.

Once the veggies were soft I added some chickpeas and chickpea cooking liquid in the pot.

Next in order was leftover brown rice to thicken the consistency and add some more heft. A bit of parmigiano and pecorino balanced things out...

The spinach salad was really flavorful - I am quite happy with the Lucini Pinot Noir vinegar that I got at Whole Foods a few weeks ago.

  • Baby spinach
  • Avocado
  • Shaved onion
  • Olives

1 comment:

  1. Another very healthy vegitarian dinner! You guys are awesome!