Currently I am extremely into flavors that my very average, no worse than average, family is so not into trying. This means that I basically want to cook all the things: seafood, vegetables, spicy, sweet (while actually they do love spicy and sweet) and all of the rest of the stuff they just are not on board with….. Yet.
The last few days I have been cooking whatever the heck I want to… and it is awesome. Most of the family is actually outside of Pittsburg, PA right now at Seven Springs Resort for another Burton Open or something like that. Which is actually kind of ironic since I am here with all the snow (an there is a TON) and they are there with not a whole lot of snow, high winds, some rain and now an ice storm.
Anyway, with no one to cook for I have a ton of food so please come over and get some. Oh but, do not come at night because I will probably be very freaked out and end up either hurting you or me. Do not know, it could go either way. I may be scrawny-ish, but I grew up with boys. Trust me, I learned the hard way how to hold my own. I have also been getting a little more creative with things. It’s good. Well, at least I think so.
This one is honestly one of my favorites of the week. For one, it is so easy and all you need is thirty minutes, one pot and some pantry staples.
It can go from a chicken dinner, to vegan dinner without compromising any texture or flavor. Awesome!
The only reason I added chicken was because I had some on hand that needed to be used up, but you can totally leave the chicken out and swap it with more chickpeas and veggies. So good.
Perfection in a bowl. Obviously.
