Whenever I think of any song by Michael McDonald I instantly think about The 40 Year Old Virgin and how they were playing that concert DVD on their TV’s at the electronics store over and over again on a loop.
I took my new shoes to the streets on Thursday for a 5 miler and it went really well. I altered my route for the second half because I kept having to stop and walk in snow banks to get around puddles and ice on the trail and it was getting annoying. My last mile was around 8:20 I think, so I felt good with my negative splits. The new shoes were extra zippy.
Right now I am sitting here pouting because I think my planned 10 miler has to be moved to tomorrow. It’s 17 degrees with 30 mph winds gusting to 45, so the wind chill is below zero. AND there is a nice layer of ice covered with snow that fell, and I would probably have to wear my ice spikes, which, I really don’t want to do for 10 miles. Sounds like an injury waiting to happen. I am pouting because I had my mind set on it today and when I get something in my head I almost always get it. It will have to be done tomorrow.
Let’s talk about food! Yum. As you may have heard, it’s Lent. Mr. BKL and I are both Catholic and we observe. So you might see some more vegetarian recipes here from now until Easter. At least I hope so. Mr. BKL is perfectly fine with eating copious amounts of fish sticks. Me? Not so much.
I often start trying to put a recipe together when I know I have some ingredients on hand. I am pretty sure this recipe is closest to Thai cuisine, but I may have crossed into some other territories. Honestly, I don’t care and don’t like labels except that this was pretty good. This made about 4 servings.
Thai Style Chickpeas and Veggies
Ingredients
- 1 14 oz. can chickpeas drained and rinsed
- 1 14 oz. can diced tomatoes
- 1 1/2 – 2 cups chopped potatoes, steamed (I used fingerling, but sweet potatoes would be awesome here)
- 1 -2 cups broccoli florets, cut into bit sized piecs
- 1 small yellow onion
- 1 – 2 cloves garlic, depending on your preference
- 1 Tbsp. cooking oil
-about 1/2 cup light coconut milk
- 2 – 3 Tbsp. chili powder
- 1/2 Tbsp. ginger powder or fresh chopped if you have it
- 1/2 Tbsp. or more curry powder
- 1/2 Tbsp. cumin
- 1 tsp. coriander
- 1 Tbsp. chili paste like sambal oelek
- black pepper to taste, if wanted
(adjust the seasonings to your heat preference. I like hot food, so I added more of the chili powder and chili paste)
Directions
Heat oil over medium heat. Add garlic. Cook for a minute or so then add onions. Cook until they begin to soften, then add tomatoes, chili powder, ginger, curry, cumin, coriander, and chili paste. Cook for about 3 minutes, then add chickpeas, potatoes, broccoli and coconut milk. Bring to a simmer and cook for about another 5 minutes. Adjust seasonings if needed.
This would be good over rice, but I just ate it plain.
I know you love my jazzy circles. ;)
