- Preparation time
- 40 mins
- 5 people
- Meal course
- Posted by
- Posted on
- August 26, 2011
Ahh things have been nuts lately! I am almost done packing and I have almost everything I need to move. I defiantly didn’t expect how much work a move takes or how much stuff I’ve accumulated.
I have found so many great things hidden in my closet. I even found my Senior Prom invitation. I guess that’s why it’s taking so long to pack, I get so far but then I find a box of pictures and spend the rest of the afternoon reminiscing.
On top of packing I am also getting ready for a hurricane on Sunday. Hurricane Irene is making its way up to Long Island and it looks like is going to be bad. I live very close to the water (less then a mile) so I’m a little worried about flooding. The news people said we will likely loose power and may not get it back for some time. That is not going to be fun! Apparently this is the worst storm to hit Long Island in over 30 years.
Luckily I found my oil paint set and some canvas, looks like Derek and I will be painting to pass time. I also found a few cookbooks that I forgot about. One of which is “Appetite for Reduction” By Isa Chandra Moskowitz. I can’t believe I bought this and never once used it!
I deiced I should make something for the book last night for dinner. I looked through the pages and landed on “40 Clove Chickpeas and Broccoli”. Mmmm sounds good! Unfortunately I didn’t have broccoli, but I did have a nice big head of cauliflower. I used the recipe, but made a few changes, I never could follow directions.
I loved this dish, it was sooo good. My only gripe was the serving size. One serving had about 150 calories (sweet!) but after I saw what a serving looked like I was very disappointed. I ended up having more like 2-2.5 servings. Still it was very healthy and tasted so good!
10 Clove Chickpeas and Cauliflower
adapted from 40 clove chickpeas and broccoli from “Appetite For Reduction
- About 2-3 tsp olive oil
1 15 oz can of chickpeas, drained and rinsed
1 head of cauliflower, cut into 2 inch pieces
10 cloves of garlic, give them a whack with your knife and peel
Zest of one lemon
1 tsp dried oregano
½ tsp tried thyme
¼ tsp black pepper
½ tsp salt (or more to taste)
1 cup vegetable broth
a good splash of white wine
Preheat oven to 400˚F. Grease a 13×9 baking dish with about 1 tsp olive oil. Toss all ingredients except for broth and wine into dish. Toss to coat. Add another tsp of oil and keep tossing. You really want to make sure everything is evenly coated with spices and zest.
Bake for 15 minutes, remove from oven and flip. Bake another 15 minutes. Remove from oven and add broth and wine. Try to scrape up and brown bits. Bake another 10-15 minutes.
Now I’m off to prepare for the storm, wish me luck!
- Preheat oven to 400˚F. Grease a 13x9 baking dish with about 1 tsp olive oil. Toss all ingredients except for broth and wine into dish. Toss to coat. Add another tsp of oil and keep tossing. You really want to make sure everything is evenly coated with spices and zest. Bake for 15 minutes, remove from oven and flip. Bake another 15 minutes. Remove from oven and add broth and wine. Try to scrape up and brown bits. Bake another 10-15 minutes.