Chicken and Chickpeas

My favorite meals are ones in which I dirty only one pot. In this receipe (taken and slightly modified from Freshdirect), I got away with one dirty pot and a messy cutting board. I got a little lazy, and didn't make the couscous that was called for, but it turned out to be more of a soup than anything else. The ingredients made about three hearty bowls, so we had dinner and some leftovers for when one of us works late.

All you need is:
1 lb. chicken (cut into 1/2 inch cubes)

Can of chickpeas

10 oz. box of frozen carrots and 10 oz. box of frozen squash (thawed)

1 cup of water

1/2 tsp of ground ginger, 1/2 tsp of tsp of cinnamon, 1/4 tspof paprika

2 tablespoons lemon juice

Chopped cilantro

All you have to do is:

Combine water, chickpeas, ginger, paprika, carrots, and squah and bring to simmer. Simmer for 10 minutes.

Dump in the chicken and cilantro. Cook for 5-10 minutes. Salt and pepper to taste.

We're big cilantro fans, so we used a bunch. You could also use parsley (which I didn't have). I was sort of skeptical about the chicken cooking time, but it really didn't take much time at all. And this is how pretty it looks:

Valentine's Day

So when Meatball and I started dating, his birthday came up fairly early. Some of our first (and best) dates revolved around sushi so I found a sushi making class at the Jewish Community Center all the way uptown. Now, we have a nice ritual of sushi making on Valentine's Day. Here is this year's attempt:














Look how skilled MB is with his knife skills! We made three or four rolls, and we couldn't finish it all. They might have been a bit on the larger size, but there's nothing wrong with that. My sushi rice skills still need a little bit of work; it was a little vinager-y. You couldn't taste it though, it was only when I stuck my nose in the bowl did I notice it.

And here, some finished products:

Oh, yeah

And running. Running, too. At some point (November '07), I'm going to run that marathon. So, this morning was 4 miles.

First Shot

So this is going to be my place to basically talk about my exploits in the kitchen, though the blog's name probably suggests more. Its totally funny though, see? Because I'm not really a cook, so there's a good chance someone may be harmed in the making of the subject matter. And I'm sort-of, almost, kind-of a lawyer.