Chickpea salad: 2 tomatoes, 1 cucumber, 1 sauteed onion, 1 can chickpeas. Dressing: 1 Tbsp olive oil, lemon juice, 1 tsp balsamic vinegar, soy sauce (or salt, to taste), 1 crushed garlic clove. Cumin, coriander, smoked paprika, and hot chili powder to taste. Also good with tahini and feta cheese.
Corn and poblano salad: 2 small bags of frozen corn, 1 small bag frozen black-eyed peas, 1 roasted poblano pepper, 1 sauteed red onion, 1 crushed garlic clove, juice of 2 limes, few teaspoons balsamic vinegar, salt to taste, 2 Tbsp canola oil, smoked paprika and hot chili powder to taste. Let marinate overnight. Sprinkle on queso fresco before serving.
Morel madness: clean morels thoroughly, slice into halves, roll in flour. Sauté morels in butter, then add white wine and cream. We kept adding more as the sauce cooked and we were waiting for the noodles to finish cooking. Eventually the sauce turned into a nice, creamy, alfredo-like sauce. Serve over fettucini noodles, parmesan cheese optional.
Look at that morel!
Indian food hack: leftover frozen lentil curry, serve with Target microwavable Indian rice packages (I know, Target!). Add a dollop of chutney on the side and enjoy.
And finally, I just bought some dish-washing gloves in order to assuage my constantly dry and cracking fingernails. The gloves are a bit too big for my tiny hands and will take some getting used to, but I think nice fingernails will be worth it.
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