Life Gives You Lemons

Recipe: Chickpea Margarita
July 7, 2007, 2:07 am
Filed under: parenting, recipes

Oh right, and Red Pepper/Chicken Fettucine too.

  • set a big pot of water on to boil
  • scorch two red peppers directly on gas burner or grill. just burn ’em. completely. set aside to cool in a paper bag.
  • coarsely mince 3 large cloves garlic
  • open & drain 1 can organic chick peas

Dig through your cabinets for that really nice gourmet fettucine your pal brought by when you were sick 1 1/2 years ago, before you moved 4 states away. You have unpacked it since the move, right?

  • cut up one package of boneless free range chicken into small strips — whatever size you’d like to find at the business end of your fork.
  • grab that 1/2 bag of organic peas from your freezer and leave them laying around on the counter somewhere.
  • have on standby:
    • your bag of pine nuts (you do have pine nuts?)
    • cream or half & half
    • oregano (dried is fine. but by all means go nuts with fresh/basil/rosemary, whatever you got)
    • chicken base (ok look, if all you have is bouillion cubes, fine. but if you’re going to learn to cook get yourself a jar each of decent beef and chicken bases. keep them in the fridge. play, go nuts!)
    • salt & freshly ground black pepper (i.e., your pepper mill)
  • take the scorched, cooled red peppers (we learned) and slice them open, removing the stem and seeds. run the whole slimy deal under cool water, gently scraping away all the skin.

Oh. My. God. That thump on the floor upstairs can only have been one thing and the one thing is your 8 month old dearest joy rolling off the bed. Shriek. Sail up the stairs 4 at a time continuing to shriek. Find her on all fours alarmed but okay. Nurse immediately while hollering for the h-band to call the pediatrician. Bring her downstairs inspecting the modest but pronounced egg forming on her forehead. Sit. Nurse. Apply ice (to the forehead). Talk to the pediatric nurse who is utterly assured by DD’s cooing and your description of her calm, contented smile.

  • Now about that margarita.
    • You’re out of the “mixing” tequila, so sneak from hubby’s sipping stash.
    • Not much mix left either, better lean on the rose’s to get you there.
    • Rocks are fine, who needs a blender at a time like this?
  • Sweet. Sip, and continue recipe…
  • Slice the red pepper into strips appx. 1/4″x2″

The water’s been boiling a while by now, so throw in that pasta and some olive oil. Fire up a good sized fry pan with more olive oil and sear the outside of the chicken on very high heat, tossing frequently or flipping with a spatula. Reduce heat and tumble in the minced garlic, frozen peas, the red peppers, oregano, a little salt & lots of pepper. Stir well. Cover and simmer on medium heat for 10 minutes or until chicken & peas are well cooked. Once fettucine is aldente, drain water and toss back into the (now empty) cooking pot with a healthy dose of olive oil toss noodles to coat. Set aside.

  • Margarita getting low? Hit up hubby’s stash again and thin it out with (hell why not?) some apple juice

Back to the chicken, throw in a few tablespoons of the cream, a big dab (1/2-1 teaspoon) of chicken base and a handful of pine nuts. Stir thoroughly to avoid leaving chicken base chunks. Taste and adjust salt/pepper.

Serve the chicken mixture over the fettucine with a side salad of organic baby greens. If you have some good reggiano, by all means grate it on abundantly. Laugh when you catapult one of the chickpeas into your margarita, and blame it, somehow, on trying to feed the 2 year old.

Bon appetit .

DESSERT: A handful each of strawberries, raspberries & blue berries sprinkled with sugar, cream, rum and vanilla extract should do the trick. Lots of rum, you earned it.


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