![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
asimplechordDon't know if anyone's interested....
MrIris and I have been trying to be good, both diet- and budget-wise. Instead of being lazy - cooking the same boring things, or deciding to waste money going out to eat - each weekend we pick out four recipes and shop for groceries. Then, during the week, we make them and have them for dinner and to pack left-overs for lunch.
I'm as addicted to cookbooks as I am to other books, so there's no shortage of recipes. I particularly love old or antique cookbooks, with odd measurements and ingredients that we call by different names (or can't obtain) now. However, the most recent addition to the collection is a Cooking Light cookbook, much more useful and practical in our calorie and dollar saving scheme.
Tonight's dinner was chickpea-and-corn patties with green salad. MrIris wasn't too enthusiastic when I picked out the recipe, because it has no animal products (unless you want sour cream), and he is a total carnivore. But he's eating the patties - and his words - now!
Chickpea-and-Corn Patties
2 t olive oil, divided
1 1/2 cups fresh corn kernels (we warmed frozen corn)
1 cup onion (substituted one green onion and a cup of chopped red bell pepper)
1 t thyme, minced (fresh or dried)
1 can (15 oz.) chickpeas, rinsed and drained
1/2 cup breadcrumbs
6 T cornmeal (separated to 2 + 4)
cooking spray
fat-free sour cream
salsa
*we also added a chipotle chili that had been preserved in adobo sauce to give the patties smoke and heat
1. Heat 1t oil in skillet over medium-high heat. Add corn, pepper/onion mix, and thyme; saute 2 minutes.
2. Place sauteed mixture, chickpeas, 2T cornmeal, breadcrumbs, and chipotle in food processor. Blend until combined and chunky. (8-10 pulses)
3. Divide the mixture into 8 equal portions and shape them into 1-cm thick patties. Dredge through remaining 4T of cornmeal.
5. Heat remaining teaspoon of oil in skillet coated with cooking spray. (You can just use more oil to keep it from sticking instead of the spray, but more oil = more fat = more calories.)
6. Add 4 patties, cook 5 minutes. Flip over carefully; cook until golden. Repeat with remaining 4.
7. Serve with sour cream and salsa. (I don't think it needed the sour cream, but I like hot, spicy food, so I never turn down some extra-hot salsa.)
One serving = two patties. With 1T sour cream and 1T salsa, each serving contains ~260 calories, with 5.7 g fat.
MrIris and I have been trying to be good, both diet- and budget-wise. Instead of being lazy - cooking the same boring things, or deciding to waste money going out to eat - each weekend we pick out four recipes and shop for groceries. Then, during the week, we make them and have them for dinner and to pack left-overs for lunch.
I'm as addicted to cookbooks as I am to other books, so there's no shortage of recipes. I particularly love old or antique cookbooks, with odd measurements and ingredients that we call by different names (or can't obtain) now. However, the most recent addition to the collection is a Cooking Light cookbook, much more useful and practical in our calorie and dollar saving scheme.
Tonight's dinner was chickpea-and-corn patties with green salad. MrIris wasn't too enthusiastic when I picked out the recipe, because it has no animal products (unless you want sour cream), and he is a total carnivore. But he's eating the patties - and his words - now!
Chickpea-and-Corn Patties
2 t olive oil, divided
1 1/2 cups fresh corn kernels (we warmed frozen corn)
1 cup onion (substituted one green onion and a cup of chopped red bell pepper)
1 t thyme, minced (fresh or dried)
1 can (15 oz.) chickpeas, rinsed and drained
1/2 cup breadcrumbs
6 T cornmeal (separated to 2 + 4)
cooking spray
fat-free sour cream
salsa
*we also added a chipotle chili that had been preserved in adobo sauce to give the patties smoke and heat
1. Heat 1t oil in skillet over medium-high heat. Add corn, pepper/onion mix, and thyme; saute 2 minutes.
2. Place sauteed mixture, chickpeas, 2T cornmeal, breadcrumbs, and chipotle in food processor. Blend until combined and chunky. (8-10 pulses)
3. Divide the mixture into 8 equal portions and shape them into 1-cm thick patties. Dredge through remaining 4T of cornmeal.
5. Heat remaining teaspoon of oil in skillet coated with cooking spray. (You can just use more oil to keep it from sticking instead of the spray, but more oil = more fat = more calories.)
6. Add 4 patties, cook 5 minutes. Flip over carefully; cook until golden. Repeat with remaining 4.
7. Serve with sour cream and salsa. (I don't think it needed the sour cream, but I like hot, spicy food, so I never turn down some extra-hot salsa.)
One serving = two patties. With 1T sour cream and 1T salsa, each serving contains ~260 calories, with 5.7 g fat.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2006-05-26 02:52 am (UTC)If possible, I might enjoy teaching one or two classes at the local high school for a while, but I definitely don't want to get certified as a teacher. Another indicator that maybe teaching isn't the right career path for me is that I'm in two education classes this quarter and I hate them. *shrugs*
Anyway, I'm pretty excited about the whole culinary school idea. I've already been accepted into the Western Culinary Institute (in Portland) and I'm looking forward to starting. In a year. I'm thinking about beginning at WCI and then transfering elsewhere to fun and intersting locales as London or Paris. :) Now the goal is to get through my final year of college without failing out because of lack of motivation. I want a Bachelor's degree. I'm not quitting now, however much I wish it.