David and I are planning to make a version of a traditional Irish meal of cabbage and potatoes tonight (roasted potatoes with garlic and rosemary AND steamed cabbage with onions). However, I felt that there was something lacking (mainly a protein source). I found this recipe at Smitten Kitchen which will round out our St. Patrick's day meal nicely.
As for a night cap: Downtown Fort Pierce is having a St. Patricia's festival tonight so we might head down there for a pint of green beer!
Happy Green Day to all!
spinach and chickpeas: "
First off, this dish is not called “spinach and chickpeas”, it is espinacas con garbanzos. Don’t you agree? “Spinach and chickpeas” is something you eat because you should — it is healthy and you aspire to be. Espinacas con garbanzos is something you eat because it sounds sexy, and doesn’t taste half bad either. It’s hearty and smoky with a little kick, you eat it on little fried bread toasts at a tapas bar in Spain.
Or, you know, in New York City on another brutally rainy March night. My friend Ang had a tapas pot-luck last Friday (the baby ditched us for a better party at his grandparents house) and, yes, I brought a Spanish dish to a Spanish party that did not include a single format of pork. Wild! Hey, I figured others would have the chorizos and jambón serranos covered. Me, I wanted some Spanish comfort food. I’d tried a version of this dish a few years ago, thanks to the sweet nudging of Ximena at Lobstersquad and instantly loved it. It sounds like it would be too simple to hold your interest, perhaps something you’d eat because you “ought” to, but it tastes like something you’ll crave again and again.
... Read the rest of spinach and chickpeas on smittenkitchen.com
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