Foodie Friday: Smitten.
Smitten Kitchen, that is.
I’ve only recently discovered food blogs. That is, over the holiday, while i was sitting on my tush, i laid of the Mario for a minute and picked up my computer, only to spend hours making myself voraciously hungry via the power of food bloggers.
So far, Smitten Kitchen has been my favorite. It’s heavy on the desserts, which kind of make me drooly, but i seldom actually bother with them. Generally it’s a factor of (time, of course, and) needing people to feed them to. Because, personally, the idea of warm butternut squash and chickpea salad makes me way more drooly than anything made of sugar can.
So, it’s a cop out, perhaps, but you’ll thank me:
Warm butternut squash and chickpea salad with tahini dressing at Smitten Kitchen
I wasn’t kidding. Oh, and if there is anything i want right now more than a new roof, it is probably to be able to take photographs of food that look like hers! Her writing is wonderfully cute, as well.
Of course, that isn’t exactly how i made it. I didn’t have any red onion around, and i was too lazy to pull up the recipe when i was ready to cook it, so i went by memory.
It was swell – spectacular. I’m eating the leftovers for lunch right now, and that note at the bottom is no lie.
As for what i did differently – or, the only part of note – having no red onion, i substituted yellow onion which must be cooked (in my world). So i fried up the yellow onion in some olive oil over low heat, figured i might as well add the garlic to that part too, and then figured it might help to add the chickpeas as well. That was a stroke of genius. That is, i have never been a huge fan of just chickpeas, but mostly because i find them too crunchy and a little grainy – so i generally eat them as paste. Just a few minutes of low-heat frying completely changed that. They were certainly still structurally sound and have a bit of a crunch, but don’t feel quite so grainy and cracker-like to me.