One of my favorite lunches is a chickpea wrap! I drain a can of chickpeas, dry them with a paper towel, and then lightly crisp them in a cast iron skillet with paprika and olive oil and s&p. From there, I have two versions I like to make:
1) Chickpea Caesar
This is my go-to salad dressing for all occasions and it’s great in a wrap: https://minimalistbaker.com/chickpea-caesar-salad/ (I do 3-4 garlic cloves though) I’ll also do some chopped lettuce and bell pepper, maybe avocado if I have one, and either some grated pecorino Romano or a piece of whatever cheese I have in the cheese drawer
2) Buffalo chickpea
I mix Buffalo sauce with chopped lettuce, the chickpeas, chopped celery, and bleu cheese
Both are truly so good especially with a side of chips! And the vegan caesar keeps for days in the fridge so I can prep it in advance and then day-of wrap assembly is so fast! I just use whatever basic flour tortillas I have on hand.
I'm having a (leftover) mediterranean bowl. I buy tabouli and fresh pita at a local market, add shredded chicken cooked in the instant pot, then crisped in a hot pan with olive oil and Greek seasoning, a chunk of feta, homemade hummus, chopped cucumber and tomato, a few kalamata olives, and a big scoop of Greek yogurt.
My go to is frozen(!!!) breasts into the IP with a half cup of water. Sprinkle with salt and garlic powder, cook at pressure for 30 minutes. This makes really versatile chicken that I can do lots of different things to throughout the week. I actually use your crispy tofu method to crisp the chicken! I spray the pan with avocado oil and let the chicken sizzle while I get the rest of the ingredients together. Shout-out to the Greektown seasoning from The Spice House in Chicago for making my favorite Greek seasoning blend.
Another way to cook chicken breasts from from frozen is to cook them sous vide, if you have an immersion circulator. Sprinkle frozen breasts with salt and a bit of garlic powder (a bit of chipotle powder is good, too), then seal in a bag with a vacuum sealer; cook at 149F for 3 hrs (can go longer if needed). I often do several of these on weekends to have throughout the week.
Can you or one of your “people” tell me where I can buy the clear glass drinking glasses you use in your print cookbook? The most recent one. I love them!
lol, nope no entourage here! I love that glass, too - but sorry to say I got it at an antique store a million years ago. if I had a link, I’d send it - sorry!
This all sounds so delicious!! Though right now I'm eating an extremely thick slice (1.5-inch at least) of toast (my mother-in-law made King Arthur white bread) with peanut butter and an ungodly amount of flaky salt. We're flying home today from New Jersey and I always try to keep things simple on travel days. But really, can you beat fresh bread with PB and salt???
I made a little field trip to Granor Farm over the weekend while vacationing in SW Michigan, so I wanted to put their wheat berries to good use immediately. (Check out Abra Berens' cookbooks - she's the culinary director there. The whole team is doing amazing work, and it's such a special place.)
I made something very loosely based on this salad https://alexandracooks.com/2023/07/15/simple-white-bean-salad/. I cooked some wheat berries and a pot of Rancho Gordo alubia blancas and slow roasted a tray of halved grape tomatoes at 225F for 2 hours in the toaster. The next day, I combined a few cups of the (rinsed) beans and grains with the tomatoes, defrosted Trader Joe's fire roasted corn, diced zucchini, scallions, jalapeno, and dressing. Then when I serve it, I add greens, herbs, cucumbers, radishes, feta, nuts, pepitas, chopped dates, etc (pretty much anything goes, I just wait on the ingredients whose texture I want to preserve). It's also great with a little tinned fish or other protein, if you want to bulk it up. It makes a ton, so we'll be eating it all week, and it's so good.
Isn't that Meredith Dairy marinated cheese amazing? I had some at a friend's house recently and immediately tracked it down to get some. (Whole Foods near me carries it, if anyone else is looking to try it.)
Any other suggestions for using hot honey? I have some left over from making your always-excellent Buttermilk Pimenton Fried Chicken recipe, but I'm not quite sure what to do with it. (And I'm not quite ready yet to do another round of fried chicken!)
One of my favorite lunches is a chickpea wrap! I drain a can of chickpeas, dry them with a paper towel, and then lightly crisp them in a cast iron skillet with paprika and olive oil and s&p. From there, I have two versions I like to make:
1) Chickpea Caesar
This is my go-to salad dressing for all occasions and it’s great in a wrap: https://minimalistbaker.com/chickpea-caesar-salad/ (I do 3-4 garlic cloves though) I’ll also do some chopped lettuce and bell pepper, maybe avocado if I have one, and either some grated pecorino Romano or a piece of whatever cheese I have in the cheese drawer
2) Buffalo chickpea
I mix Buffalo sauce with chopped lettuce, the chickpeas, chopped celery, and bleu cheese
Both are truly so good especially with a side of chips! And the vegan caesar keeps for days in the fridge so I can prep it in advance and then day-of wrap assembly is so fast! I just use whatever basic flour tortillas I have on hand.
Oh and I work from home! Important context for lunch making. I love these lunch/dinner roundups, Julia!
yes! I probably should have made that more clear that I work from home, too!
YUMM!!
I'm having a (leftover) mediterranean bowl. I buy tabouli and fresh pita at a local market, add shredded chicken cooked in the instant pot, then crisped in a hot pan with olive oil and Greek seasoning, a chunk of feta, homemade hummus, chopped cucumber and tomato, a few kalamata olives, and a big scoop of Greek yogurt.
LOVE the idea of crisping up the shredded chicken — any specific recipe or method you use to make the chicken? Everything together sounds sooooo good.
My go to is frozen(!!!) breasts into the IP with a half cup of water. Sprinkle with salt and garlic powder, cook at pressure for 30 minutes. This makes really versatile chicken that I can do lots of different things to throughout the week. I actually use your crispy tofu method to crisp the chicken! I spray the pan with avocado oil and let the chicken sizzle while I get the rest of the ingredients together. Shout-out to the Greektown seasoning from The Spice House in Chicago for making my favorite Greek seasoning blend.
I’ve gotta try this frozen chicken IP thing! I love having frozen chicken on hand, but hate defrosting in a timely manner.
SAME
....SAME!!
Another way to cook chicken breasts from from frozen is to cook them sous vide, if you have an immersion circulator. Sprinkle frozen breasts with salt and a bit of garlic powder (a bit of chipotle powder is good, too), then seal in a bag with a vacuum sealer; cook at 149F for 3 hrs (can go longer if needed). I often do several of these on weekends to have throughout the week.
Sounds so easy and great — thanks for sharing!
I love this posts about what you (and others) actually eat!
thanks!
Can you or one of your “people” tell me where I can buy the clear glass drinking glasses you use in your print cookbook? The most recent one. I love them!
I think I'm all the people lol...which page??
Haha! I thought famous people had an entourage!!
I hate to bother you with this! But on page 298 with the silverware in it?
lol, nope no entourage here! I love that glass, too - but sorry to say I got it at an antique store a million years ago. if I had a link, I’d send it - sorry!
Thanks for taking the time!
This all sounds so delicious!! Though right now I'm eating an extremely thick slice (1.5-inch at least) of toast (my mother-in-law made King Arthur white bread) with peanut butter and an ungodly amount of flaky salt. We're flying home today from New Jersey and I always try to keep things simple on travel days. But really, can you beat fresh bread with PB and salt???
ooooo sounds amazing!!!!!!!!!!
and have a safe trip home! xo
Thank youuuuuu ❤️❤️❤️
I made a little field trip to Granor Farm over the weekend while vacationing in SW Michigan, so I wanted to put their wheat berries to good use immediately. (Check out Abra Berens' cookbooks - she's the culinary director there. The whole team is doing amazing work, and it's such a special place.)
I made something very loosely based on this salad https://alexandracooks.com/2023/07/15/simple-white-bean-salad/. I cooked some wheat berries and a pot of Rancho Gordo alubia blancas and slow roasted a tray of halved grape tomatoes at 225F for 2 hours in the toaster. The next day, I combined a few cups of the (rinsed) beans and grains with the tomatoes, defrosted Trader Joe's fire roasted corn, diced zucchini, scallions, jalapeno, and dressing. Then when I serve it, I add greens, herbs, cucumbers, radishes, feta, nuts, pepitas, chopped dates, etc (pretty much anything goes, I just wait on the ingredients whose texture I want to preserve). It's also great with a little tinned fish or other protein, if you want to bulk it up. It makes a ton, so we'll be eating it all week, and it's so good.
This sounds divine!!! And I love Abra!!
Isn't that Meredith Dairy marinated cheese amazing? I had some at a friend's house recently and immediately tracked it down to get some. (Whole Foods near me carries it, if anyone else is looking to try it.)
Any other suggestions for using hot honey? I have some left over from making your always-excellent Buttermilk Pimenton Fried Chicken recipe, but I'm not quite sure what to do with it. (And I'm not quite ready yet to do another round of fried chicken!)