I often do roasted veg and chickpeas, either to mix with salad leaves, have alone as a main, or as a side to accompany chicken.
The summer before my older son went to university, every Friday he had to decide what to cook for dinner, go to Waitrose and buy the ingredients (if we didn’t already have them) and cook it for the family later. Both my sons could cook before going to uni, the younger one is a very enthusiastic cook, and I was surprised how many of their flatmates hadn’t been taught basic cooking skills.
My youngest son wants to be a chef, and the oldest can just about do beans on toast. But he did produce edible stuff in Food Tech so I think he will probably be ok.
Both are getting to the hollow stage, and I agree it gets expensive!
My youngest son wants to be a chef, and the oldest can just about do beans on toast. But he did produce edible stuff in Food Tech so I think he will probably be ok.
Do we share a house? Child 1 would eat instant noodles every day. Child 2 would have instant noodles, with a fried egg, whip up a chorizo thingy and use the oil on the noodles.
Perhaps it was my parenting where I was so knackered after the second one that I gave up cooking nice food slow he picked up the slack! (I don't believe this at all)
I'm really not sure - my children have very different personalities and interests, so I think it was going to happen.
Child 2 wants to make cookies now so we have weekend snacks - not arguing!
I was putting together my usual chickpea, sweet potato and onion mix for the oven earlier. I got my spices out, usually smoked paprika, ground cumin and ground coriander.
Unfortunately I reached for nutmeg instead of ground cumin. And put a whole teaspoon in.
@Firenze was it you who had preserved lemons to use up? This NYT recipe for pasta with preserved lemons sounds interesting. Also as someone who today remembered how much they love an extra-lemony hummus, I bet some preserved lemon added to either homemade or shop-bought hummus would be amazing. Personally I like to make hummus with split chana dal so as to avoid bothersome chickpea skins - the flavour is a little different because chana dal is made from desi chana aka Indian black chickpeas, rather than the Mediterranean kabuli chana aka white chickpeas, but once you've added tahini and lemon and olive oil etc there's not enough difference to really notice.
Definitely add the lemon to houmus - though likely shop-bought tbh. I did make my own, but ended up with too much (Mr F doesn't eat it).
Tomatoes, particularly in sauces, are a bit of a cusp ingredient for me, with the capacity to tip into disagreeable/actively revolting. Sugar helps, as would dairy - but this past w/end birthday binges (cheese fondue, Potatoes Dauphinoise) are showing up on the scales.
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The summer before my older son went to university, every Friday he had to decide what to cook for dinner, go to Waitrose and buy the ingredients (if we didn’t already have them) and cook it for the family later. Both my sons could cook before going to uni, the younger one is a very enthusiastic cook, and I was surprised how many of their flatmates hadn’t been taught basic cooking skills.
Both are getting to the hollow stage, and I agree it gets expensive!
Do we share a house? Child 1 would eat instant noodles every day. Child 2 would have instant noodles, with a fried egg, whip up a chorizo thingy and use the oil on the noodles.
Perhaps it was my parenting where I was so knackered after the second one that I gave up cooking nice food slow he picked up the slack! (I don't believe this at all)
I'm really not sure - my children have very different personalities and interests, so I think it was going to happen.
Child 2 wants to make cookies now so we have weekend snacks - not arguing!
I was putting together my usual chickpea, sweet potato and onion mix for the oven earlier. I got my spices out, usually smoked paprika, ground cumin and ground coriander.
Unfortunately I reached for nutmeg instead of ground cumin. And put a whole teaspoon in.
I've cooked it, but very nervous to taste it.
@Firenze was it you who had preserved lemons to use up? This NYT recipe for pasta with preserved lemons sounds interesting. Also as someone who today remembered how much they love an extra-lemony hummus, I bet some preserved lemon added to either homemade or shop-bought hummus would be amazing. Personally I like to make hummus with split chana dal so as to avoid bothersome chickpea skins - the flavour is a little different because chana dal is made from desi chana aka Indian black chickpeas, rather than the Mediterranean kabuli chana aka white chickpeas, but once you've added tahini and lemon and olive oil etc there's not enough difference to really notice.
Tomatoes, particularly in sauces, are a bit of a cusp ingredient for me, with the capacity to tip into disagreeable/actively revolting. Sugar helps, as would dairy - but this past w/end birthday binges (cheese fondue, Potatoes Dauphinoise) are showing up on the scales.