Tuesday, January 29, 2013
Call them chickpeas, garbanzos or chana. To my mind, they are the best legume. They also take forever to cook, which is why we often buy them canned. But any Indian market will sell you Chana Dal, which are peeled and split garbanzos, like green or yellow split peas. This will halve both the cooking time and the cost, and you won't have tough bean skins floating around your dish. Win, win, win.
While you're at the Indian store, pick up a bags of unsweetened, shredded coconut, cardamom, coriander, turmeric, and small, red lentils. Even the smallest bags will keep you supplied for dozens of meals, and the whole basket of stuff should run you about ten bucks. Live large.
Saturday, January 19, 2013
(makes about 40 cookies)
2 1/2 sticks unsalted butter
1 cup white sugar
1 1/4 cup brown sugar
1 teaspoon kosher salt
1 1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cup Dutch process cocoa powder (yes, really)
3 cups flour
9 ounce bag Peppermint Bark Baking Bits
These cookies come together like every other drop cookie you've ever made. If you feel like sifting the dry ingredients together in a separate bowl, knock yourself out. (Wash another dish? I think not.)