Thursday - Happy Anniversary!
Pate de campagne
Brie
Baguette
Toasted chickpeas (recipe in the comments)
Roasted asparagus and cherry tomatoes
Strawberries
Prosecco
Dark chocolate
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M and I have a tradition of having a fancy indoor picnic on Valentine's Day. As we were out of town on Valentine's this year, we have moved the celebration to our anniversary celebration. This is the 13th anniversary of our first kiss - and, surprisingly, it remains the anniversary we celebrate most seriously :) For a long time, we used to go on a mini vacation each year around this time, but the arrival of Mr. T has changed our flexibility a bit. Regardless, we are happy to be celebrating! This sort of picnic is super easy and amazingly festive, with almost no clean up. What a way to enjoy an evening!
Note: We made the chickpeas for the first time tonight. they're awesome. We had them at a tapas place in Ann Arbor and I had them in a salad last week at a restaurant and thought, "we really need a home version of these healthy, protein packets!" They totally rock. Try them.
Prep Notes
Difficulty: Super easy
Chopping: None
Time: 40 minutes for roasting
Make ahead: I'd do the chickpeas in advance.
Reaction
J: "The best celebration!"
M: "Decadent as always - especially because of the company."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Spicy Toasted Chickpeas – J & M (inspired by Vinology restaurant in Ann Arbor)
Makes 1 can of chickpeas, doubles (or more) well
1 can chickpeas, rinsed and drained
1 ½ T olive oil (not extra-virgin)
½ t kosher salt (scant)
½ t black pepper
½ t ground cumin
¼ t cayenne (scant)
Moist version:
Preheat oven to 400 degrees. Toss all ingredients on a jelly roll pan covered with aluminum foil. Roast for 20 minutes. Toss well and serve.
Yummy as a snack or tossed into salad.
Dry version:
Preheat oven to 400 degrees. Spin chickpeas in a salad spinner to dry more thoroughly. Roast dry on a jelly roll pan covered with aluminum foil for 10-20 minutes (depending on how dry you prefer – 20 will lead to crispy chickpeas). Toss with oil and seasonings on pan. Roast for an additional 20 minutes. Toss again and serve.
The perfect cocktail party food.
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