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Thursday, May 10, 2012

Flamenco Night

Hello, dear friends. How are you, today?  I am between la la land and reality.  I am taking care of my grandchildren while my daughter is in the hospital with the new baby. So, should I say I am like a chicken without a head with an 8 year old and a 15 month old.  Changing diapers, preparing lunch boxes, helping with homework, taking Katie to dancing photo shoots, preparing bottles, and listening to Nick Jr all day?  Naah, I am ok!  And I'll tell you a little secret, I love it.  Here are pictures of Katie, last night.  Notice the piece of paper on the side of my lovely fake plant. Katie keeps all her drawings for the baby on that tree.





You've seen in her apron, baking and now in flamenco gear.  You know us, women, we wear many hats. I think this is an appropriate day for garbanzos fritos, yes, fried garbanzo beans.  Delish.

                                                    Garbanzos Fritos  (Fried Garbanzo Beans)




Ingredients:                                         Yield: 8 Servings

2  (15.5 ounce) cans garbanzo beans in water, drained

1/3 cup olive oil

1 large onion, minced

1 medium green bell pepper, diced

3 garlic cloves

1/4 cup tomato sauce

1/2 cup dry cooking wine

2 spanish chorizos, cut as illustrated

1/4 teaspoon cumin

1/2 teaspoon salt (remember canned goods are salty, so be careful with salt)

1/4 teaspoon black pepper

1 bay leaf


Directions:

In large skillet, pour oil and over medium high heat, cook onion, green pepper, and garlic.  When translucent, add tomato sauce and dry wine.  Cook for about 3 minutes.  Add garbanzo beans (not liquid) and stir until well combined. Add chorizo, cumin, salt, black pepper, and bay leaf.  Stir to combine well. Lower heat a bit and lightly, press beans so they soften well.  Cook for about 15 minutes.  And you are done, my friend.

Enjoy over white rice.

Note:  If left overs, put in food processor and serve as dip with pita chips.










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