tonight’s dinner

January 28, 2012

sourdough cornbread

leftover khichri

leftover chicken that had been marinated and cooked in a simple rice-wine-vinegar-hoisin-tamari-sherry sauce

orange-grape juice spiked with juniper bitters

and for dessert, caramel ice cream with crushed cookies on top (the cookies were passed out during lunch for free! why? something about jesus; i’m not sure, i was too busy eating cookies.)

prep time: < 5 minutes (well, except the cornbread)

One comment

  1. Lots of talk this month about processors reminded me of the wonderful recipe I have for “Israeli-style” falafel:

    1C drained 16 oz can of chickpeas
    2/3 C bread crumbs 1/2 t each tumeric &
    1/2 C finely chopped onions baking soda
    1 eggs 1/4 t each cumin,
    2T minced parsely marjoram, basil
    3 minced garlic cloves and pepper
    1 T tahini oil for deep frying
    3/4 t salt

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