Tuesday, October 18, 2011

The reason you come to Austin....

weather-wise, at least, is for a day like today! If you don't happen to be in our fair city (you poor thing! Why aren't you here?), let me just tell you: it's around 70 degrees, sunny, a little breezy, and just generally perfect. Sigh. Look, I'm even wearing long sleeves!


Here I sit, in my leetle cubicle, staring out my window being jealous of the frolicking blue jays. I try, to no avail, to convince my boss that rolling down grassy hills on a day like today is much more important than making books. At lunchtime I shall drive around for an hour with the windows down and Stars up to get a bit of a gorgeous weather fix.

As it gets cooler I just want to eat soup every single day. I know I don't usually post about food, but I made this last night and it was totally delicious. Joseph loved it, too.

At Epicurious

Chicken and Chickpea Stew. Recipe like so (I put it here because I modified it a smidge. Original at the link above):

·       3/4 cup whole-wheat couscous
·       1 pound boneless, skinless chicken breasts
·       salt
·       black pepper
·       garlic powder
·       1 tablespoon olive oil
·       1 large sweet onion, chopped
·       3-4 large cloves garlic, chopped
·       2-3 tablespoons tomato paste
·       1 can (14.5 ounces) diced tomatoes, drained
·       1/2 teaspoon ground cumin
·       1/2 teaspoon cinnamon
·       1 can (15 ounces) chickpeas, rinsed and drained
·       1-2 cups chicken broth
·       1 yellow or green zucchini, chopped
·       couple of giant handfuls fresh spinach
·       3 tablespoons chopped fresh cilantro
·       fresh shaved Parmesan cheese

Cook couscous as directed on package. Season chicken with salt, garlic powder, and pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2-3 minutes per side. Transfer chicken to a plate, and cut into large chunks. Cook onion in same skillet (you may need a little more oil or some cooking spray), stirring occasionally, 3 minutes. Add spinach, cook 2 more minutes until wilty. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, salt and pepper. Simmer, covered, until chicken is cooked through, about 10-15 minutes. Serve stew over couscous. Garnish with cilantro and fresh parm.

and enjoy! In case you care, I also added up the calories. The whole dish has about 1200 calories (w/o the Parm), and the couscous is 480 cals. So eat up! Filling, healthy, and oh-so-delish.

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