Tag Archives: olive oil

“You’re Hot, then you’re Cold” Spicy Garbanzo Chicken Salad

Eric, my resident taster, likes it hot.

I like it cold.

…and someday, I’ll ask Katie Perry what she thinks.

Here is what you need.The list may look long and therefore automatically difficult, complicated and too hard. You are wrong, wrong, wrong. Take 10 minutes at the grocery store to pick it up and 20 minutes to make it and you’ve got a real 30 minute meal for 4 under $30.  Some are fearful of such a recipe they are exploring other careers…

Do you see the fear in her eyes? How about the alcohol?

Rachel Ray

Here’s what you need:

  • 2 Cans of Garbanzo Beans
  • 1 1/2 Red, Yellow or Orange Bell Peppers
  • 2 Tomatoes, or 1 Beefsteak (the ginormous ones)
  • Green Onion
  • White Onion
  • Garlic
  • Chicken
  • Cayenne Pepper
  • Cumin
  • Dry Yellow Mustard
  • Nutmeg
  • Paprika
  • Olive Oil
  • Soy Sauce
  1. Chop 1/4 of white onion and mince one clove of garlic in soup pot with just enough olive oil to coat the bottom of the pan.  Cook until softened on medium high heat.
  2. Stir in 1/2 tsp of cayenne (or less if you don’t like SPICY–I mean it!), 1/2 tsp paprika, 1/2 tsp cumin, 1/4 tsp dry yellow mustard and a shake of nutmeg.
  3. Add frozen chicken breast and enough water to cover the chicken. Boil uncovered for 10 minutes or until mixture reduces and thickens.
  4. Remove chicken from pan and drain remaining liquid into processor or mixing bowl. Add 2-3 spoonfuls of sour cream and soy sauce to thicken mix.
  5. Pour dressing over cut up tomatoes, bell peppers, chicken and garbanzo beans. Top with green onions and serve. Unless you are Eric, in which case, put it on a plate and microwave it for a minute and a half; or heat it in the soup pot from before for several minutes on medium heat until hot.

Serves 4



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Presto Pesto!

Spinach Pesto

Spinach Pesto


  • 3 handfuls of spinach
  • 2 tblsp of olive oil
  • 6 or 7 walnuts
  • 4 heaping tsps of Parmesan cheese

Crucial Step 1: Add oil to food processor. It will make sure that your pesto becomes a smooth mixture rather than a dry, lumpy mess of spinach, nuts and cheese. The oil will also make sure you do not burn out the motor of your processor; trust me on this one.

Step 2: Add the spinach and process for 3 to 5 seconds

Step 3: Add walnuts and cheese, scrape down bowl and blend into smooth mixture.

You can store the pesto in the fridge and it use it on eggs, sandwiches, pasta or by itself. It can store for at least a week in the fridge, although it never lasts that long in mine–I’m highly addicted to it!!!

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Spinach Strawberry Salad

IMG_1183I love salty. I love sweet. But the two should not be together: not at a party, not in the club and especially, not on my fork.

I may be losing all cooking street cred, but there is nothing that is more disgusting than a combination like cheesecake: the same cream cheese on my bagel, in a cake?! Absolutely not. Food is either salty or sweet, not both.

And yet, this salad completely breaks the rules and deliciously combines the savory and the sweet. While I would like to claim it was genius which inspired me, it was not. Instead, it was the strawberries and spinach bordering between edible and goo that led to the creation of this salad. Whether its fresh or slightly slimey, this salad will satisfy the savory and sweet.

Spinach Strawberry Salad with Balsamic Vinaigrette

Here’s what you need:

  • A bag of spinach or mixed greens
  • 2 handfuls of walnuts
  • A ¼ block of Feta or ¾ of the already crumbled package
  • 6 Strawberries
  • 3 slices of Turkey Bacon (or regular bacon)
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Salt and pepper to taste

Step 1: Start by chopping the walnuts into small pieces and heat up enough oil to coat entire bottom of  skillet on medium/low heat.

Step 2: Add walnuts and stir them around, they will start to smell strong (and really good!) The walnuts will begin to change to a darker, caramelized brown. Take them off the heat, move the walnuts to one side and drain 1-2 Tblsp into a small sealing container with a lid.



Step 3: Add 1 tsp of oil,  1 tsp of Balsamic Vinegar. Shake it like a salt shaker.

Step 4:Drain the walnuts of oil by placing them on a paper towel set on a plate and put them aside.

Step 5: Wash and dry the spinach, cut up the strawberries and cook the turkey bacon.

Step 6: Cook the bacon between paper towels on a plate  for 2 ½ minutes on each side. Your bacon may need more or less time, depending on whether or not your microwave sucks more or less ass than mine. With that said, I’d recommend listening to the bacon pop. It’s like popcorn, only meatier and crispy once the popping slows. Smash it up over the spinach.

AND FINALLY… put the walnuts, strawberries and dressing over the spinach and let your tastebuds go cray cray.

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