Chickpeas Chic

This is a recipe I made up on the spot. I saw a can of chick peas and thought it would be a good way to ease in to becoming a full vegetarian. There are meat products in this dish, but they can be easily substituted with veggie products.

Ingredients:
1 can of chick peas
1/2 of a chorizo sausage chopped into small pieces
a few shreds of proscuitto
7 cherry tomatoes
1 clove of chopped garlic
2 tsps. of white vinegar
1/4 cup of chicken broth
1/2 of a sliced onion
2 tsps. of paprika
salt, pepper to taste
parsley, oregano to taste

Directions:
In a pan, heat olive oil, add garlic and onions, saute.
Add sausage, keep stirring.
Add white vinegar.
Add paprika.
Drain can of chick peas, add into pan.
Add tomatoes.
Add salt, pepper, parsley, oregano to taste.
The mixture should be pretty dry, so add in chicken broth. As the liquid evaporates, you can keep adding water to keep it moist.
Finally, when it is close to being cooked (about 6 minutes on med. heat), you can add in the proscuitto slices. Proscuitto cooks extremely fast, so it is always best to add it in at the last minute.

Preparation time: 6 minutes, just a bit of chopping
Cooking time: 6 minutes (chick peas from the can are pre-cooked, so you're just cooking them to make them a bit softer and for the infusion of flavours.)

I'm not sure what type of cuisine this falls under, it's just something I made up and it was delicious. It's quite healthy as it is high in protein and the spices make it so flavourful. Chick peas are quite filling and are carb like, but are not heavy like carbs.

Alas, salad

I had a beautiful weekend and to mark the end of such a beautiful time, I have made a good meal to go with it. Alas, I have made a colourful, fulfilling salad. I haven't eaten since 5pm yesterday and it is now twenty hours later. So yes, I am rather hungry and need to satisfy my sweet and salty tooth simultaneously. I just came back from the market and bought lots of fresh, organic goodies; fit for a foodie.

I'm going to call this salad: "Jared's Arugula Salad w/ Honey Balsamic Vinaigrette." I know, the name strays from my usual creativity, however, I must pay dues to the brother I never had. Jared absolutely loves arugula and the other ingredients I have chosen to put in this salad. Also, he's the one who showed me how to make this dressing. He likes more balsamic, I like more oil, he likes more lemon, I like more pepper. We have our differences, but on the whole, we KNOW food.

Ingredients:
Makes ONE serving. Dining alone for one, baby.
2 cups of organic baby arugula leaves
2-3 tbsps. of extra virgin olive oil
1 tsp. of aged balsamic vinegar
7 grape tomatoes, halved
3 slices of proscuitto
1 handful of organic green raisins
1 lemon wedge
1 tsp. of honey
1 tsp. of brown sugar

Directions:

1)Wash n' spin arugula, plate it
2)Slice grape tomatoes in half
3) Tear proscuitto into pieces
4) Toss raisins onto the plate
5) Have fun and arrange your food the way you want it to look. =)

How to make the dressing:
This is probably my favourite dressing; it is so good that I never want to eat store- bought dressings again.
In a bowl or glass, pour in olive oil, balsamic vinegar, salt and pepper to taste, honey, brown sugar and then stir vigorously. Do a dance while you stir, it will make it more fun. =) I was listening to Iron and Wine when I was making this.




Enjoy! Alas, salad! (It's supposed to rhyme when you say it. Think French accent.)