I hope that you are feeling better after. your last post.
Well, I am just getting around to writing about my meal last Friday which was a TOTAL success. I got a lot of help from my mom and my aunt that made delicious Salmon and Beef and I took care of the rest. I really have no idea how working moms do it all. Not that I am a mom or a soon to be mom, but every time I put together an event on a day that I work, I cannot imagine doing the same when children are in the picture.
My weekend was great! Packed and didn’t have much time for resting. Friday night we had dinner at our place and we had 13 people over for dinner. Saturday morning we packed the car early and headed towards Orlando with my in-laws for a wedding. That night A dropped me off at the Disney Hotels because I was waking up at 3:00AM on Sunday to ran the half marathon. Mati, what an amazing accomplishment to finish that race, 13.1 miles running nonstop…well only to take pictures with the different Disney characters. There were about 13,000 people running, mostly women, there were only 95 men I think. When I saw the finish line I almost hyperventilated from the excitement. Here are my times and positions:
Then we spent the whole day at Epcot walking and enjoying the beautiful day.
So, what have I been cooking?
Friday I made a yummy Ginger Garbanzo salad with peppers and a flavorful vegetable curry. I also made Poppy Seed cake for my mom’s birthday and I will post them all separately.
Here are the recipes.
Ginger Garbanzo and Peppers Salad
I got this recipe about a year ago from the NYTimes- Mark Bittman. Sometimes they have his 4 minute recipe on the front page in the form of a video and I have played with this recipe a lot. I absolutely love it! And Mark Bittman is great. Take a look at his site: http://www.markbittman.com/ and his site on the NYT.
1 tablespoon cumin seeds or ground cumin
3 cups cooked or canned chickpeas (rinse canned ones)
3 bell peppers, red, yellow, orange, or green; cored, seeded and diced (You can use all colors too)
1 red onion, diced
1 1-inch piece ginger, peeled and minced, or more to taste
1 tablespoon sugar, optional but recommended
3 tablespoons fresh lemon juice, or to taste
Salt and pepper to taste
Chopped fresh cilantro leaves.
1. In a dry pan, toast cumin seeds over medium-low heat until fragrant, about 2 minutes. Grind to a powder using a spice mill, coffee grinder or mortar and pestle. If using ground cumin, lightly toast.
2. In a large bowl, toss all ingredients but cilantro. (You can prepare dish up to this point in advance; let sit for up to 2 hours.)
3. Taste and add more salt, pepper or lemon juice if you like, garnish with cilantro, and serve.
* I did not add the onion because my dad does not like onions much but it adds delicioso flavor to the mix!