A Chick and a Summer Salad

Some how cans of chickpeas were multiplying in my cabinet like gremlins and I really needed to do something with them. I made some hummus a few weeks back(there's a recipe in my blog *hint* check it out) and now feeling all summer-y decided I needed to make a salad of some sort. The best place to go for inspiration is no doubt the local farmers market and that's just where I went. While I came home with some beautiful cucumbers I also picked up some delicious smelling hand poured soap and two huge elephant ears for my deck pots. 3 great reasons to go to the farmers' market!!

So- I have a can of chickpeas and some cucumbers what else do we need? Here's the full list:

1 15oz can of Chickpeas, drained and rinsed, there is so much sodium in canned beans
2/3 cup coarse chopped onion
1 1/2 cup diced cucumber
1 heaping cup of quartered grape tomatoes
1 tablespoon apple cider vinegar
1/2 tablespoon sugar
1 tablespoon white vinegar
2 tablespoons balsamic vinegar
1 tablespoon olive oil

It seems like a lot of vinegar but remember that the apple cider vinegar is sweet and we've got some suger too...it's going to be delicious. Don't worry.

What we're doing:

In a small bowl add the onion and apple cider vinegar, mix and cover with plastic wrap. Take another small bowl and place the cucumber, sugar and white vinegar, mix and cover with plastic wrap too. Place these bowls in your fridge to marinate at least two hours. You want all cucumbers to be crispy and sweet and don't worry the onion will remain crispy too. Now, pour your chickpeas and chopped grape tomatoes in a medium bowl which should be big enough to combine all ingredients and shake later. Preferable with a lid. Add the 2 tablespoons of balsamic and go ahead and pop in the fridge too.

~Time elapsed 2 hours!~

Take all those bowls you put in the fridge out and combine into the medium chickpea/tomato mixture. Drizzle the olive oil and mix or shake, you want to get the balsamic all over the other veggies. Season with a little salt and fresh ground pepper. From here you are ready to serve and here are a couple of options-

1.) Serve it as a side with anything delicious off the grill
2.) Instant salad: top a crisp romaine with this mixture, no need to add a dressing!

One regret I had was not using my ears of leftover corn on the cob, pan frying it and adding it to this mix. You should try it for me!

I hope you enjoy this summer recipe and it's a Sara Original too!

Baby Boom

Maybe it's been time, no motivation or both I was shocked to log in to my blog today(which I had to reset the password because it's been that long) and see that my last post was January 25th! I've been holding on to a draft of a veggie lasagna recipe since February 3rd too. Whoa. This is sad because I've done so little cooking while pregnant. My poor husband! Yes, I just recently had our sweet little boy and look forward to making him delicious solid food but until that time comes I shall continue you on my veggie adventure in the way of adult food options.

My hope is, that why I have an extended vacation from work to care for Tanner I can whip up a few dishes. I'm going to post my veggie lasagna recipe in the next few days and maybe make a trip to our local farmers market to see what might be out. I've also had some time to catch a few foodtv shows so...beware I've been inspired by Ina, Giada and Rachael!!

Back in the Stew of things!

So, since the last time I loaded up a recipe so much has been happening. SHEWW! So I'm back and ready to share the things I've been making. This entry is from a recipe I found in the Rachael Ray Everyday magazine. Besides that I love a delicious bloody mary, I was really excited when I read that it was suggested to make this stew in a cast iron dutch oven since I recently received one as a gift from a former boss. How awesome right?!? So here is what's up in the this dish-

2 tablespoons extra virgin olive oil(evoo)
6 baby yukon gold potatoes, thinly sliced
6 ribs of celery, stalk AND leafy tops
1 yellow onion chopped
4 cloves of garlic thinly sliced
Salt and pepper
1/4cp tomato paste
2 tablespoons worcestshire sauce
1/2cp vodka (oh yeah!)
1 28oz can crushed or diced fire roasted tomatoes
32oz container of vegetable stock
Juice of 1/2 lemon
chopped cilantro

There were a few things I didn't add to this recipe because-1.)I couldn't find it or 2.) I just didn't want it. These ingredients are:

1 fresno or holland chile pepper thinly sliced
1 tablespoon prepared horseradish

Now although I used a cast iron dutch oven feel free to use a big soup pot if you don't have a dutch oven.

What to do-
1.)In the dutch oven heat 2 tablespoons EVOO over medium heat.
2.)Add potatoes, celery, onion, garlic and optional chile pepper. Season with pepper and salt.
3.)Cook, stirring until veggies are softened. Stir in tomato paste and worcestershire until fragrant.
4.)Deglaze the pot with vodka
5.)Stir in the tomatoes and vegetable stock and simmer to thicken, at least 10 to 12 minutes. Stir in lemon and horseradish(if desired).

Serve with a garnish of cilantro(a fabulously delish part, you need to do)

LOVED this stew and it's really so easy. Prep all your veggies before you start the process of making it and you'll look like a pro.

ENJOY!