I haven’t posted in a while.. so sorry. But of course I’ve been eating a lot. So here are pictures of some foods I ate in the past week. I’m also sharing a recipe for chickpea bean mash that was learned from Rachel Ray’s 30-minute meals (made it for dinner right after watching the show too).
Cauliflower casserole – cauliflower, shrimp and bacon bits over bed of mashed potatoes and covered in mozzarella cheese as created by Mom.
Cindy came home, therefore we had lobster. That and the lobster was on sale. Boiled and eaten with melted butter. Ignore the intestines >.< they were removed before eating.. yeah I suck at food blogging.
Jalapeno corn bread with scallions and bacon. Not a success.. wished I had just made plain sweet corn bread. This had a bland pepper taste and wasn’t even spicy.
Madeleines again! Remember the horchata I made? All those leftover cinnamony almond grounds? Yeah, I put some in here. Used Eatyet’s recipe again and flavored with almond extract and a dash of orange extract. Came out crispy and great the first day, then put them in a bag and they went all soft and sticky. =( boo.
Chickpea mash – very yummy. Like warm hummus but with more texture.
Chickpea Mash
Recipe adapted from Rachel Ray’s 30-minute meals on Food Network.
Ingredients:
1 reg. size can of chickpeas, drained and rinsed
2 tsp tahini
2 tsp olive oil
1 large clove garlic, minced
1/4 cup chicken stock (or veg. stock if veg.)
Directions:
1. Roughly blend chickpeas in food processor or blender.
2. Heat oil in pot, add garlic, cook garlic for a bit but don’t let it burn.
3. Add chickpea mash to pot. Finish mashing with hand-held potato masher to desired consistency.
4. Add tahini and chicken stock and cook until some of the stock evaporates. Serve warm.
One last thing. Remember when I posted my mom’s recipe for char siu (Chinese bbq pork)? My cousin, Lisa, made it in her college dorm! Awesomeness. She said it came out good and her friends devoured it. Yay!! Here’s a picture of her results:
