I’m so pumped for this weekend! I’ve got a weekend full of family beginning with my brother and his girlfriend spending the night at our apartment, Jazz at Lincoln Center with my parents on Saturday, and my family Hanukkah party on Sunday. I’m taking time off the next two weeks and I can’t wait to rest and relax before the New Year.
I’m excited to share this delicious recipe with you – something that I haven’t done yet on this blog. I love cooking my own meals because you know exactly what goes into them and have total control over portion sizes. Cooking is sometimes tough in my tiny New York kitchen and we all know what it’s like to be short on time, so I’m always on the lookout for a recipe that has these qualifications:
- Quick to put together
- Easy to find ingredients (or easily substituted)
- Healthy (this means nutrient filled for meals and low in fat and sugar for snacks and desserts)
This wonderful Cauliflower and Leek Soup from Gina Homolka at Skinnytaste.com fits the bill completely. If you haven’t discovered Skinnytaste yet, I highly recommend it. When Gina posted this recipe on Monday, I immediately decided I needed to have it for dinner that night. It hit all of my qualifications and was absolutely delicious.
I adapted the recipe slightly and added my own twist to it – tajine chickpeas that worked as a side and were equally as yummy when put in the soup. People usually think of the North African cooking dish when they hear the word tajine, but it’s also a Mexican spice that consists of chili peppers, lime, and salt. The lime gives is a great kick. Jared and I found it on a recent trip to Dallas and have been putting it on everything ever since.
The chickpeas were easy to put together. One can of chickpeas (rinsed well), olive oil and lemon juice to taste (about 2 teaspoons of each), pepper and tajin to taste. Start out light on the spices and add slowly until it’s just right.