Tag Archives: Chickpeas

Lauren: Summer Break is Over and We’re Officially One Year Old

Hello, and welcome back to Cooking with Copy. Our blog baby is celebrating its first birthday, so please help us blow out its imaginary birthday candle!

It has been a whirlwind/tornado of a summer and I’m glad to be back here with you. There were birthdays, and birthdays, and oh, did I mention birthdays? There were big family dinners upon big family dinners. There were holidays, anniversaries, baby showers, births, bridal showers, retirement concerts, parties, weddings, Blogshop, Ravinia concerts, trips to Portland, OR,  New York, NY, St. Louis, MO, Holland, MI, Madison, WI, and several trips to South Bend, IN, there were conventions (the National Stationery Show and the American Library Association Annual Conference), internships, and interviews, there were visits from friends and sisters and nephews and brothers-in-law, from my brother’s Argentine mothers-in-law and even from California cousins, and, most recently, there were weeks upon weeks (upon weeks, we’re still going) of packing and moving my grandparents into their new condo.

With only two weekends without plans, visitors, or travel from May until now, it’s no wonder my room looks like I’m the one moving. In between all of the plans this summer I found way too many pockets of time during which I made way too much food. This actually worked out for the best as there was almost always a guest, a workman, a party, or a special event that benefited from the food, but let’s just say I’ve met my butter/sugar/chocolate/carb quota for the year.

So, now that summer is coming to a close, are you ready to get this show back on the road with an epic 5-month-in-the-making recipe roundup? Great, let’s go!

Note: I didn’t take a photo of everything, but all of the recipes here link back to their original posts which do include beautiful photos.

Birthday baking:

  • Confetti Waffles
Simply make the batter according to the box directions and throw sprinkles in right before pouring batter into the iron.

Make the batter according to the directions on the box and throw sprinkles in right before pouring the batter into the iron.

Cupcake Puppy Chow (sans powdered sugar) comes together in 10 minutes.

Cupcake Puppy Chow (pre-powdered sugar coat) comes together in 10 minutes.

Notes: Omit butter, and add 1/4 tsp. salt and 1 tsp. vanilla extract to the melted almond bark/extract/heavy cream mixture

Grandma’s visits:

IMG_1715

Notes: This is just an ENORMOUS chocolate bar and would be better with twice the coconut and 1/3 the chocolate.

Father’s Day:

Baby shower:

Basic sangria is perfect for just about any summer event.

Things I learned this summer: Nothing makes women as thirsty as a baby shower. We had to refill the container twice.

Family dinners:

Make sure the buckle is THOROUGHLY cooked when you remove it from the oven. You may need to bake it longer than Tracy specifies. This one was totally raw in the middle.

Make sure the buckle is THOROUGHLY cooked when you remove it from the oven. You may need to bake it longer than Tracy specifies. The first one had to be thrown out because it was totally raw, adding baking time saved the second one though.

I CANNOT STOP EATING THESE AND IT'S A PROBLEM BECAUSE THEY TAKE FIVE MINUTES TO MAKE!!!

I CANNOT STOP EATING THESE AND IT’S A PROBLEM BECAUSE THEY ONLY TAKE FIVE MINUTES TO MAKE

Note: Make sure to freeze the chips until the last possible second so they don’t melt. Major, major bonus points if you use Guittard Milk Chocolate Chips. Can’t say enough good things about Guittard, every chip I’ve tried has been fantastic. I am totally willing to be a brand ambassador. Guittard, get at me.

Momofuku Milk Bar's birthday cake elevates your typical confetti to new heights.

Momofuku Milk Bar’s birthday cake elevates the typical confetti cake to new heights with a richer and more complex flavor than boxed versions.

This is crack. Do not make this if you don't want to risk eating the entire contents of the pan.

THIS IS CRACK. Consider yourself warned.

Notes: I bet a combo of confetti crumb and the confetti cake above would make kick-ass mix-ins in a homemade cake batter or vanilla ice cream…just saying.

Thai beef (sans fried egg) that every single person I've made it for, has loved.

Thai beef (here without the fried egg) has yet to meet a hater.

Notes: This recipe is easy, fast, and unique. It’s my fallback for nights when I don’t want to think about what to make.

These were just an excuse to injest a LOT of mini m&ms.

Let’s face it, these were just an excuse to ingest a LOT of mini M&Ms. Don’t look at me like that.

I used Marionberry jam because my sister brought us some as a gift, but you can use any kind of jam you'd like.

My sister brought us a jar of marionberry jam from Oregon which I was dying to use for these, but you can use any kind of jam/jelly you’d like.

  1. Sautee the kale until slightly soft and brighter green.
  2. Finish cooking and scrambling your eggs (or in my case, egg whites) and put into a bowl.
  3. Sprinkle cheese (I like mozzarella) on top.
  4. Get Excited.
  5. Eat.
Shortbread with peaches.

Butter with peaches, what’s not to like? Plus I’m a sucker for this red/orange/yellow color combo.

Peanut butter chip and chocolate chip granola bars.

A little too sweet, but worth a try with brown rice syrup instead of butter. They’re also perfect for shipping across the country.

Very poppy seed-y

Very poppy seed-y, kinda too sweet.

It's 93 degrees outside but this week I pretended it was fall with these frosted pumpkin cookies/cakes. They're really muffies, not cookies, and the frosting is too sweet, but they received recipe requests from people at my dad's office so here you go.

It might be 93 degrees outside but I pretended it was fall with these frosted pumpkin cookies/cakes. They’re really just glorified muffies, not cookies, and the frosting is too sweet and doesn’t fully set, but they received recipe requests from people at my dad’s office so here you go.

Happy September and welcome back.

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Caro: Chickpea (!!!) Fritters

Sigh.

Every time I think I’m done being stressed and I’ll have a couple of weeks of relative ease, something somewhere picks up and things go crazy all over again. So obviously, I’ve been trying to spend a fair amount of my free time with and around stuff that makes me happy. If you’d seen the enthusiasm I responded with when Lauren suggested chickpea week (which has passed, I know, I’m sorry 😦 ) for the blog, you’d know that chickpeas make me very, very happy.

In the interest of keeping this post positive and sharing some of my joy with all of you, here are a bunch of other things that make me happy:

  1. Falling asleep during a thunderstorm
  2. (Often irreverent yet amusing) Cyanide and Happiness comic strips
  3. Leaving the office for lunch on long days (and getting to eat at fun, new-to-me restaurants!)
  4. Splitting an almond right down the middle (It’s the little things!)
  5. Some of my most-loved R&B jams from the 90s
  6. My favorite music video, ever, of all time
  7. Sangría and champagne (not necessarily at the same time, though I don’t see how that could hurt)
  8. My favorite commercial from Superbowl XLVII (and my second favorite, too!)

Alright, now that some smiles have been smiled, let’s get back to chickpeas.

My love affair with the little legumes began with my stumbling upon this post by Molly Wizenberg on her blog Orangette (also known as my favorite [food] blog of all time). Molly can make anything sound beyond lovely, and while a meal of only chickpeas, lemon juice, olive oil, salt, and cheese would in any other context have gone completely unnoticed by me, Molly’s writing sold me on it. I made it the day after reading the post, and now it is one of my top 3 lunch options on any given day. It’s perfect, especially when you take the time to find the best ingredients you can afford. It’s simple turned special 🙂 .

But it’s not what I made for chickpea week. I just wanted to tell you about it, in case you need a new favorite lunch. I went for something totally different, reminding myself that Cooking with Copy is supposed to be about trying new things and whatnot. I was worried I might be disappointed by my choice, fearing nothing could live up to my beloved five-ingredient chickpea salad… but I was WRONG! I made chickpea fritters, and they were AMAZING.

chickpea fritters

Amazing, like, I would call them the most delicious savory things to ever come out of my kitchen if it weren’t for that pumpkin mac and apple-smoked cheese I made and shamelessly devoured in November. So we’ll just have to call them the second-most-delicious. OMG, I don’t even know where to start with these. They’re like these adorable little chickpea patties, lightened up with the brightness of lemons and scallions, made even more flavorful by the addition of garlic and parsley (though the original recipe calls for rosemary). Oh, sorry, was all that not enough for you? Well, they’re also FRIED. So there. Try and say no to them now.

chickpea fritters

Haha, you can’t! And really, you shouldn’t. They’re a cinch to make, since you just have to roughly chop everything and toss it into a food processor, then form and fry the patties for a couple minutes. They end up all crispy and beautiful, and they manage to be light and filling at the same damn time, and they taste bright and fresh, and they’re just great. So really… get to it. Have them for dinner with some grilled chicken or steamed veggies, or eat them alone out of the pan while suffering mild burns from the hot oil, like I did… whatever. SO good!

Click here for the recipe!

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