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20 Minute Pea Party

Lots of exciting things going on around here. Going to be sharing one of them in the next few days. Just have to figure out how to have fun with it!

Welcome back Great Harvest

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Hi Matt [sleepy]

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Hi granola!!

To those who ordered through OpenSky – we’re JUST now finishing up all 700 bags and will be shipping them to OpenSky tomorrow or Wednesday, so know that they are almost on the way!

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I came home a little early to start dinner. Another one of our 20 minute meals!

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I call this a Pea Party because it’s not really a Mexican fiesta but that’s the direction I was heading!

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I sautéed a can of chickpeas in a skillet with a half cup of Karen’s sun-dried tomato pesto. Have I ever shared that recipe? It’s killer. I’ll have to get her to type it up. I added a little water to help the pesto spread and then it promptly cooked off for a concentrated sun-dried flavor.

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While the peas were cooking, I put a bell pepper and a zucchini on the grill after rubbing them in olive oil, salt and pepper. Plus a dash of Liquid Smoke! Always.

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I topped the meal off with tomato (raw), grated pepperjack (always freshly grate your cheese – Kelsey taught me that one!) and some real sour cream. I almost always use yogurt, but real sour cream was given to us from Karen’s neighbor and my was it decadently good.

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I have a new book club tomorrow night and am only 2/3 of the way through! It’s Tender At The Bone by Ruth Reichl. The book is interesting – a bit like Eat Pray Love meets Julie and Julia but the recipes that are scattered throughout sound really gross to me. There are a few desserts make of real food like eggs, butter, cream that I’m sure taste good, but then there are random ones that remind me of tomato aspic! Guess we’ll see what the others thought at the club tomorrow!

Nite!

Reader Interactions

Comments

  1. [email protected] says

    This is strange! But whenever you guys are “tired” you still look nice and awake! haha. Maybe b/c I can totally tell when I’m looking tired. 😛 Those chickpeas look soooo delicious~

    Reply

  7. Baking N Books says

    Tomato aspic? News…to do with the bakery? Blog? I have to say I really admire Matt for being so dedicated to be be able (and want!) to get up 3 a.m every morning!

    How did you find out about the new book club? I would love to find something like that around here but all they have is “older” people looking at historic literature or something…

    Reply

  9. [email protected] and spice says

    I’ve been debating the liquid smoke purchase as of late, but I think you have me convinced! Just like the Kodiak Cakes you mention on here sometimes. I tried them this morning and they are great for a quick, yet “nicer” breakfast!

    Reply

  10. Lynda @ healthy hoboken girl says

    I love exciting news…can’t wait to hear. The bakery looks wonderful. Must find a Great Harvest near me!! I craved some good bread today, wahhhhh!!

    Reply

  13. Cait's Plate says

    I was JUST linking to you in my dinner post because I used Liquid Smoke for the first time inspired by you! 🙂

    Reply

  16. Lauren says

    You are KILLING me with the suspense of whatever is going on with you! I want to knoooooow! 😀 I guess I’m in a nosy mood tonight. And please ask Karen for that recipe-it sounds absolutely delicious! Maybe Karen should start a blog?! You are always talking about her amazing recipes. How fun would that be!

    Reply

  19. Jenny @ Fitness Health and Food says

    you are teasing my curiosity as well! 🙂

    Love the look of that chick pea tomato pesto paste combo mm mmm! 🙂

    Reply

  20. Ali @ Peaches and Football says

    700 bags of granola!! Wow, I think I’d be done with granola for a long, long time after that much granola-making! 🙂 Love the book club deal, wish we had a good one here and not all retired grandmas 😉

    Reply

  23. jk says

    So glad I was able to get some of the granola that will be on the way.
    Now, I just need more oatmeal. Any chance that might be available again sometime?
    I know all of this must be hard for you all to do..make it, bag and weight it, and then ship
    it all out. Mnay thanks for doing all the hard work. It’s all good stuff!!!

    Reply

  26. Katie @ Peace Love and Oats says

    That fiesta looks good! I’ll have to try it out on my older brother. He loves mexican and I think that would be a great way to convince him to try chickpeas!

    Reply

  27. Gina @ running to the kitchen says

    Eww aspic! Every time I read that word in Julia child’s book My Life in France I cringed. I can’t believe people liked that stuff!

    Reply

  28. The Healthy Apple says

    Seriously. Loving this dish. Ready to come over right about now for a bit of that. So yummy, Kath.
    xo

    Reply

  33. Hannah says

    PLEASE PLEASE share the recipe! I’ve never liked normal pesto, but just recently bought a gourmet sun dried tomato pesto and I’m in love (it has cashews, not pine nuts, which are what I don’t like). Would love your recipe!

    Reply

  34. Candy says

    So I’m not the only one who thinks pre-shredded cheese is a bag of regret? I’ll take cleaning a grater over that stuff any day.

    Reply

      • KathEats says

        Fresh and gooey (hand-shreded) verses dry, dry, dry (pre-shredded). a lot of the companies put cornstarch or a similar non-sticking agent on their pre-shredded

        Reply

        • Cathy says

          Thanks Kath. Guess I will be using the box shredder now for sure. Shredded cheese last 4ever in fridge now I know why. I am having a divine salad for lunch with watermelon and feta on a bed of organic greens with tomatoes and peppesr and kidney beans. You inspired me. 🙂

          Reply

        • Candy says

          also some of the brands non-sticking component contains flour, which makes a naturally gluten-free food NOT gluten-free. Sneaky….and not fresh and gooey!

          Reply

  35. Averie @ Love Veggies and Yoga says

    LOL regarding your assessment of the recipes in that book. Ha! I often think most recipes I read are super random too…like are you kidding me? Someone would eat that and thinks it tastes good?! To each her own of course 🙂 Who knows what people say about my stuff..haha!

    And those chickpeas look killer! I make roasted chickpeas with cinnamon, sugar, brown sugar, roast them…they are like little sugared “peanuts”.

    Please type up the Karen recipe if you get a chance!

    Reply

  36. Laura @ Backstage Balance says

    I just finished reading Tender At The Bone last week! I loved the book but agree that some of the recipes sound quite gross. I’m excited to read some of Ruth Reichl’s other books, she has a few out there!
    Real sour cream = Heaven. Delicious!

    Reply

  37. Colleen says

    I read Tender at the Bone a few weeks ago at the beach and loved it! I go to U of M in Ann Arbor so it was fun to read about her favorite restaurants and spots here when she was a student. 🙂 I agree though that a lot of the recipes didn’t sound very appealing.

    Reply

  39. Mel says

    Those chickpeas look amazing! Please, please post this sun dried tomato pesto sauce! It looks a little like Channa Masala which I love. I’ve never thought of just combining the beans and tomato based sauce though. I’m definitely a ‘saute a bunch of veggies, add quinoa, beans, and seasoning’ kind of girl for a quick lunch. I am definitely going to try this!

    Reply

  41. Ashley @ Coffee Cake and Cardio says

    What a yummy dinner. I just love the flavors in mexican food… so its fun to see ways to make those flavors healthier, if that makes any sense.

    Reply

  43. Rosa - Fitness, Food, Fulfilled says

    Those chickpeas looks so delicious. I so want the sun dried sauce recipe. Sounds like it’d even be tasty on sandwiches. Yum!

    Reply

  44. Kate (What Kate is Cooking) says

    I used to grate my cheese until my hand had a run-in with my cheese grater- ouch! I pretty much only eat feta and goat cheese, so I just crumble them by hand now 🙂

    Reply

  48. Namaste Gurl says

    Looks like a delicious mex- Mediterranean meal. Roasting and grilling both give the best flavors: good call with cooking everything! 🙂

    Reply

  51. Jumanah @ Healthy Living in the Middle East says

    Will definately have to try cooking chickpeas like this! I am very anxious to hear about your good news!

    Reply

  53. [email protected] Flying ONION says

    What a lovely way to use chickpeas! Sounds fabulous. I wonder if it would be weird or good with basil pesto? I have a ton in my fridge and I’d love to use some up, but I’m not sure if the flavors would meld as well as your sundried tomato pesto is..hmmm…

    That book sounds interesting, but it’s a shame the recipes weren’t that great! I’ve read a couple like that recently, and I feel like it just sort of ruins the overall feeling of the book for me!

    Reply

  54. Elizabeth says

    If you like the stories told through recipes style, Lunch in Paris by Elizabeth Bard is really good. I enjoyed it a lot.

    Reply

  56. Molly @ RDexposed says

    I love seeing your throw-together meals! I am a yogurt over sour cream girl, too! If I buy sour cream I use it once and then throw it away 3 months later.

    Reply

  58. Allison says

    Looks delicious! I’ve never cooked with liquid smoke- silly question, is it a seasoning or a spray?! Are there different flavors?!

    Reply

  59. twobrokenarms says

    I know what I’m having for dinner! You’ve got everyone here at work hungry (and it’s only 9 am)!

    Reply

  60. sara @ real fun food says

    I’ve never used liquid smoke, but you seem to use it a lot and it sounds good. Do you get it at Whole Foods?

    Reply

  61. Pippa @ Sunday Suppers with Pippa says

    I love Ruth Reichl, but have only read “Garlic and Sapphires”, which is about her life as the New York Times Dining Critic. Your dinner looks healthy and delicious!

    Reply

  62. Clare @ Fitting It All In says

    So wonderful to meet you and run with you this weekend Kath! I can’t wait for you to share your news publicly:)

    Reply

  63. KathEats says

    Karen’s “recipe”

    “No recipe. Just a jar of sundried tomatoes in oil, walnuts, grated parmesan cheese, small handful of basil. All blended in food processor.”

    Reply

  65. Angel7 says

    I love chickpeas! That is a great idea to sautee them with pesto! I would have never thought of that.

    http://faithfulsolutions.blogspot.com/

    Reply

  66. Beth @ Boston2Berkeley says

    I love Ruth Reichl, but “Garlic and Sapphires” is by far my favorite of her books. It’s about her time as the restaurant critic of the NY times, and she writes about all her disguises and the different meals she ate at amazing restaurants, and it includes a selection of her reviews. The food writing and the way she weaves the stories are wonderful. You guys should read that for book club! 🙂

    Reply

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