Educational Yummies

Originally from a Livejournal food_porn community post that I can’t find anymore. Parenthetical comments are from Josie :)

1 15 oz can of chickpeas
2.5 cups of baby spinach, tightly packed (You can use frozen chopped spinach too; I use about a third of a bag.)
half of a large sweet onion chopped
3 cloves of garlic chopped
handful of fresh cilantro
2 tablespoons of clarified butter (I don’t bother with clarifying it. Tastes just fine.)

Seasonings to taste:

curry powder
a pinch of cayenne pepper
nutmeg (this is in the original recipe but I don’t use it)
salt
a bit of lime juice

(I use a lot of whatever’s in my spice cabinet. Usually I use a curry powder mix plus a bunch of other stuff.)

In a medium saucepan on medium heat, saute the onion in clarified butter until it begins to turn translucent. Add the garlic, stirring it so that it doesn’t get too brown. Dump the can of chickpeas, liquid included into the pan. Add the seasonings, turn down the heat to low, and simmer for about 10 minutes, to let the chickpeas soak up the flavors, then add the spinach and cilantro. Simmer until the spinach is tender and completely wilted. Taste the mixture, and adjust the seasoning if necessary. If the mixture tastes a bit flat, add a squeeze of lime to brighten it up. Serve over brown basmati rice, with a bit of yogurt on the side, for those who don’t like their mouths to tingle. It’s even better the next day.

As far as the seasonings go, [the original author is] rather heavy handed with this dish. The chickpeas accept a lot of seasoning. This mixture is also good with a bit of chopped fresh tomato added in the last five minutes of cooking. Also if you simmer a peeled diced boiled potato in with the chickpeas, that’s lovely as well. (I have also put tofu in with the chickpeas for additional vegetarian goodness :) )

8 short ribs, about 3 pounds

1/2 cup soy sauce

1/4 cup sugar or honey

3 star anise

6 scallions, trimmed

1 3-inch piece cinnamon

5 nickel-size slices of ginger

1 teaspoon Sichuan peppercorns

Salt

Cooked white rice for serving

Chopped scallions or fresh cilantro leaves for garnish.

1. Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.

2. If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.