living with just a little less


如果我们等待其他人或其他时间,则不会发生变化。Barack Obama

Yes, I’m still here, really I am! Happy New Year everyone! I simply have to say what an exciting time it has been to start the year with a BRAND NEW BLOG DESIGN. I hope you guys like it! Without boring you all about any of the behind the scenes details, a quick read of my last post will confirm that it was simply time for both a refresh and, as it turns out, a little extended break. You know what they say about absence and the heart right? Well, that is exactly what happened to me and this space. With the pace of the last few years, I was simply struggling to make time to post here, and if I’m truthful, I have still barely been able to comprehend the fact that my site is now brand new, a decision I made after spending three weeks在法国进行反思this summer. There really is something about stepping away from your life to be able to see things with more clarity.

Rather than stalling on posting any longer thinking “Will this be right?”, “Will anyone still read it?”, or seriously, “In Pursuit Of What?!”, I’m just simply going to get the first post out into the world, as a way of saying hello, I still really love you, and to let you all know that I’m excited to be back, and I hope you like the new blog look too! I don’t have anything too profound, or exceptionally earth-shattering to say (yet), other than I know I’ll relish in some writing time eventually, and this brand new space is here to continue to grow with the brand new me. After all, aren’t we all brand new every day? Every moment? Yeah, you bet we are. So, would any of you mind if I move forward with fewer words and more delicious recipes, at least for now? Ya, I didn’t think so.


So at the start of the year, I decided that I would chooseone cookbookto focus on and cook as many recipes as I could that appealed to me within a certain window (so far I’m thinking a month). This would allow me truly enjoy each book within a very concrete period, and in that time explore and enjoy recipes that are entirely someone else’s. So a way to have a little fun, and also a lovely way to ease any pressure I put on myself to be ‘on’ all the time with new recipes. I’m not going to lie; so far it’s been really refreshing! I started this new plan with one of the sexiest books in my collection,耶路撒冷作者:奥托伦格。这本书中写的这份食谱是即时的热门单曲,受到了孩子和成人的喜爱。But, if I’m truthful, it was a little complicated for every day, or for folks who don’t want 12 pots to wash after cooking just one dish (perhaps that is an exaggeration, but this book, in general, feels like the recipes have a few more steps than I’m used to, or at least for a cook like me). So I decided to simplify it and share it here with you all since I did make the same recipe 3 times in one single weekend. That’s the 100% truth, it is that yummy. If you are feeling adventurous, I definitely recommend including the fried onion, as it really adds a lot. However, if you’re looking for something a little simpler with one less pot to wash, I recommend enjoying this combo without it. It will still be great.

A few new things around here in the blog world, most importantly:您现在可以打印食谱opebet是什么名称呢滚动到帖子的底部并使用打印功能,您将在社交共享中找到。在这一点上,请随时在那里分享!但是只有被迫。另外,食谱现opebet是什么名称在sorted on the食谱页字母顺序和按类别。因此,您不仅可以通过其名称或类别轻松找到任何食谱,而且由于某些食谱属于多个类别,它使我看起来比实际上更令人印象深刻/多产。opebet是什么名称我希望你笑了。

~ Adapted fromJerusalem by Ottolenghi

2杯煮熟的鹰嘴豆,我使用GRAIN Kabuli Chickpeas
1 cup basmati rice
1 1/2杯水
2 tsp cumin seeds
1 1/2 tsp curry powder
2 1/2汤匙橄榄油,分为1汤匙&1 1/2汤匙
3/4 cup sunflower or canola oil
2/3 cup currants
1 tbsp chopped cilantro
1 tbsp chopped dill
Salt & black pepper to taste (start with 1 tsp salt)

1 medium onion, thinly sliced
1 1/2 tsp all-purpose flour


To cook the basmati rice, pour 1 tablespoon of the olive oil into a medium saucepan with a tight-fitting lid and place over high heat. Add the rice and 1/4 teaspoon of salt and stir as you warm up the rice (about 2-3 minutes). Carefully add the water, and decrease the heat to very low, cover the pan with the lid, and leave to cook for 15 minutes. After 15 minutes, remove the pan from the heat, keep the lid on and leave off the heat for 10 minutes.

米饭烹饪时,请准备鹰嘴豆。用大火加热剩余的1 1/2汤匙橄榄油或炒锅。加入小茴香种子和咖喱粉,等待几秒钟,然后加入鹰嘴豆和1/4茶匙盐;确保您快速这样做,否则香料可能会在油中燃烧。用火搅拌一两分钟,只是为了加热鹰嘴豆,然后将锅放在一边。


In a saucepan, pour in the sunflower or canola oil, and place over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Use your hands to mix the onion with the flour to coat it slightly. Take some of the onion and carefully (it may spit!) place it in the oil. Fry for 2-3 minutes until golden brown, then transfer to paper towels to drain and sprinkle with salt. Repeat in batches until all the onion is fried and set it aside.

To serve, add both types of cooked rice to the chickpeas in the pan and then add the currants, fresh herbs and fried onions (optional). Stir, taste, and add salt and pepper as you like. Heat gently and serve warm. This dish can be enjoyed on its own, or served with your favourite fresh vegetable salads. I love it topped withDukkah, as shown here, which truthfully I love on everything.

Full disclosure:我在食谱中都严重依赖优质的谷物,豆类和新鲜的面粉,我使用并推荐我共同创建的公司的产品,opebet是什么名称Gthroughout my posts.

7 responses to “鹰嘴豆有两种rices,醋栗和草药

  1. Love the concept you will be following for the New Year!!! And I totally agree with your word choic to describe the book Jerusalem as “sexy.” His latest book “Sweet” is to die for!!!

  2. this looks amazingly delicious. Can you share what toppings you added? Looks like grape tomatoes, some red sauce/dip, perhaps a bean dip on the far right, and drizzled with a dressing. It looks scrumptious, but I’d like to have an idea of what to add to mine.

    1. Hi! Sorry for the delay! I used the Sunshine Dressing from my blog (so good!), hummus and a homemade harissa! The veggies are just grape tomatoes, and greens!


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