spicy beet greens with chickpeas

My children have been away with their grandparents for the better part of the past two weeks. The first week with one set, the second with the other. That’s right, we’ve been childless for nearly 14 days. Just typing that makes me feel slightly woozy. FOURTEEN DAYS KID-FREE. (I know, the gods are clearly smiling on me.) So what you may wonder have I been up to? Well… I’ve been putting in some serious hours at work. I’ve done a significant amount of chillin’ on the deck. I’ve read a book. We met friends for drinks. I went shopping without anyone asking me “Are we almost done? How many more things do we need to buy?” We went to the movies (an advance screening of The Hundred Foot Journey to be precise). We went out to dinner. I did not watch a single TV show that revolved around Bart, Marge, Maggie and Homer, a family of British pigs who love muddy puddles or that famous duo Elsa and Ana. I got a pedicure. We actually talked to each other (imagine!) and we made things for dinner that the kids would never want to eat; Garlicky pesto over linguine, salmon with a balsamic glaze, lamb burgers with tzatziki, giant bowls of steamed mussels and one night we went totally vegan— beet greens, chickpeas, Habanero chilies and tofu with coconut milk over brown rice. Yup, I’m not kidding.

I eat vegetables everyday. Not because I think I should or because they’re good for me. I eat them daily because I love them. My family doesn’t exactly share my passion for Mother Nature’s candy, but the kids will eat baby carrots and garden fresh cucumbers for a snack, they love mashed turnips and grilled asparagus and only grumble minimally when I make grilled squash or string beans. But they draw the line at greens. Sure they can handle collards with bacon, but an arugula salad or god forbid sautéed spinach or beet greens… totally out of the question. My husband, who can deal with nearly anything but cauliflower, has come to accept that life with me involves much more than meat and potatoes.

Anyway back to the vegan meal… I stopped at the store on my way home one night thinking I’d make a coconut milk and brown rice number with some of the leftover veggies I had at home; A few bunches of fresh beets with greens that needed to be eaten, some Habanero peppers leftover from the mussels night and cherry tomatoes from my garden. I already had brown rice and chickpeas in the pantry so all I needed was coconut milk and shrimp and we’d have dinner in a flash. The shrimp ended up being both expensive and pathetic looking, totally not worth buying. I needed an alternate plan. I still wanted to add a bit more protein to the meal, but it needed to be something that required minimal prep and cooked quickly. That something turned out to be tofu. I think of tofu is a rather innocuous ingredient. It really doesn’t lend much by way of its own flavor but it’s more of a sponge for the other flavors in the dish, and it’s high in protein. So I sliced and diced, sautéed and deglazed, simmered and served and guess what… It was delicious. And vegan. And while my dearest did comment that “It would be better with sausage.” he cleaned his plate nonetheless.

The kids will be back tomorrow and while I have thoroughly enjoyed their absence, I’m ready for them to come home. I know this will mean listening to their bickering, watching their dopey kid shows and answering 50 million times the question “How many more bites do I have to take?” But I’m ready for them to return all the same.

And if you ever remind me that I said that, I’ll completely deny it.

Spicy Beet Greens with Chickpeas and Tofu 

Deilsh and vegan. Who knew… 

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1 tbsp. coconut oil
1 small yellow onion, diced
4 large cloves garlic, minced
1 tbsp. fresh ginger, grated
a handful of cherry tomatoes, diced
3 Habanero peppers, seeded and julienned
3 tbsp. lemon juice
15 oz. can chickpeas, rinsed and drained
greens from two bunches of beets, stemmed and julienned
14 oz. can coconut milk
2 tsp. salt, divided
1/4 tsp. ground cinnamon
brown rice, for serving
fresh cilantro leaves, for garnish

  1. Heat the oil in a large skillet over medium-low heat. Add the onion and cook until it becomes translucent. Add the garlic, ginger, tomatoes, Habanero peppers and 1 tsp. of salt and cook for 3 minutes, stirring frequently.
  2. Add the lemon juice to deglaze then pan then add the chickpeas and beets greens. Stir to coat well with the onion mixture and allow to cook until the greens have just begun to wilt.
  3. Add in the coconut milk, remaining teaspoon of salt and ground cinnamon. Bring the mixture to a simmer then turn down the heat to low and cook for 5-10 minutes or until the chickpeas just begin to soften.
  4. Serve over brown rice and garnish with fresh cilantro leaves.

life altering hummus

When my son was little he was a real picky eater. The first solid food he ever ate was avocado and he loved it; but then along came toddler free will and out the window went adventurous eating. Most of his likes and dislikes were based solely on the appearance rather than taste, it used to drive me crazy! Night’s when he actually ate what the rest of the family did felt like a huge victory to me. Uggh, mealtimes those first few years were not fun!

Refusing to be undone by this kids’ unfounded rejection of perfectly delicious food, I started experimenting with a little mom sleight of hand. I looked for any way to make the “kid food” he was willing to eat healthier. Carrots and celery puréed into the red sauce I used on pizza, homemade fish sticks and chicken tenders, black beans added to brownies (not a big hit) and hummus as a dipper for crackers and pretzels. Yup you read right, good ol’ garlicky hummus. My picky guy wouldn’t touch a perfectly non-threatening string bean, an innocuous burger or a simple bowl of soup; but he would eat hummus like it was going out of style. Hummus sandwiches, hummus on pretzels, hummus with his chicken tenders… and I can’t even tell you how often he sat down with a big bowl of hummus and a spoon. People thought I was crazy, but he loved it! And I loved that he was eating something full of protein, loaded with heart-healthy garlic (during his hummus years he never had a mosquito bite!) and more exotic than mac n’ cheese or pb&j. Needless to say I quickly developed a hummus recipe of my own and could whip up a batch in flash.

Thankfully he’s no longer a picky eater, but it didn’t happen overnight. He’ll now eat almost anything I put in front of him as long as it’s not spicy and is loaded with garlic. Yet hummus still plays a big role in our house. My daughter, who thankfully is far less suspicious of unfamiliar foods then he ever was, happens to be a hummus junkie as well. In fact just yesterday her lunch request was a bowl of hummus and some baby carrots. Ya gotta love it!

Who knew that a simple bowl of garlicky hummus in your formative years could turn into an enduring love of strong flavors and a willingness to try unfamiliar food. Seriously, who knew?!?

Homemade Hummus
You can adjust the amount of garlic in the recipe to your taste or slow roast it before hand to mellow out the flavor.

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1 can chickpeas, drained and rinsed
3-4 cloves garlic
1/2 tsp. salt
3 tbsp. tahini
3 tbsp. olive oil
4 tbsp. plain yogurt
1 tbsp. water
3 tbsp. lemon juice
1/4 tsp. cumin
1/4 tsp. smoked paprika

  1. Put everything in the bowl of a food processor and pulse until smooth.
  2. Spoon into a serving dish, drizzle the top with olive oil and sprinkle with a bit of smoked paprika. Serve with toasted pita chips and fresh vegetables, or a spoon.

All About Me, Chickpeas

I cook to please my family nearly everyday. I make them the breakfasts, lunches and dinners they love because I love them, and I want them to be happy. But some days… some days I need to cook for myself. And sometimes they eat what I make for myself and call me the next Julia Child. And sometimes they do not. Sometimes they complain and grimace over what I serve them… (sigh)

The other night I had a craving for something “exotic”. Coconut milk, warm Indian spices, ginger and garlic. Throw in some chickpeas and serve it over brown rice— yummm! This combo sounded absolutely perfect to me, like soul satisfying food. I was going to make it and who knows, maybe it would actually end up appealing to my family as well. Maybe they would discover that exotic was delicious. Maybe.

I’m happy to say that it was great (well my husband and I thought so anyway). The kids weren’t exactly on board with curried chickpeas, but ya know what? That was okay with me. Sometimes making a dish purely for my own enjoyment is gift enough.

Curried Coconut Chickpeas
This can be served as a side dish or a meatless meal. I often eat it with brown rice, but it’s also delicious with a couple of eggs the next morning or even over salad greens.

2 tbsp. olive oil
1 onion, diced
5 cloves of garlic, grated
1 tbsp. fresh ginger, grated
1 can of chickpeas, rinsed
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. Indian curry powder
1/2 tsp. garam masala
1/2 tsp. smoked paprika
1/2 tsp. salt
1 can lite coconut milk
cilantro, for garnish
brown rice, for serving

  1. Heat oil in a saucepan over medium heat. Saute onion, ginger and garlic for 8-10 minutes, until the onion is transparent.
  2. When the onion is ready add the spices and cook for another 2-3 minutes, until they become fragrant.
  3. Add the coconut milk and bring to simmering. Then add the chickpeas and allow to simmer for an additional 10 minutes or until sauce has thickened.
  4. When cooked allow to sit for 5 minutes before serving. Garnish with cilantro and serve over brown rice.

*adapted from vegan dad