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Recipe for Moorish-Style Chickpea and Spinach Stew

Moroccan Stew
Moorish-Style Chickpea and Spinach Stew Stew

I listen to NPR every day on the way home from work. Because of the economic recession, they were doing a piece on how to feed your family of four with only $10. To me, cooking cheaply is always a win. Especially something yummy. This chef told a wonderful story about how his wife made this for him when they were first married. (And he was probably less famous and making less money.) I find it’s always encouraging to cook if I hear more about how wonderful this dish is. Jason really loves this dish.

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Product Review for Tasty Bite: Kashmir Spinach

Every once in a while, I think maybe I can find some good food in a box. For those days I don’t feel like cooking. For sick days. For the times with nothing to take for lunch. I love Indian food so I took a chance when I found this in the natural foods section at Fred Meyer.

Tasty Bite: Kashmir Spinach
Tasty Bite: Kashmir Spinach

This was a take on Palak Paneer with the very Americanized name. It was easy to cook. Looks wise, it’s not too much off from the photo on the box, and it smelled pretty good. However, those can be deceiving with food from boxes.

This was not great. It was soggy, even when I made jasmine rice to go with it. And taste-wise it had little to no flavor. Additionally, it was not filling. I ended up wanting to eat again only an hour later.

Verdict: Don’t Bother

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Spinach Quesadillas

I was asked by a reader to post some of my favorite quick recipes. The ones that I make when I don’t have the time, energy, or the willingness to really cook a meal. The times that I don’t make Jason cook, which always ends up with some variation of Kraft Mac’n’Cheese and hot dogs (vegetarian ones for me) on his George Foreman Grill.

My spinach quesadillas were an invention and necessity when I was in college. A combination of inspiration from my childhood — my mother was a big fan of the “cheese melts in the microwave” mantra — and crepes from a little restaurant that used to be in my hometown. In college, I distracted an entire senior creative writing class, who were extremely tired of school food, with their delicious aroma.

Spinach Quesadillas

Spinach Quesadillas
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Spinach Enchiladas

I’m a big fan of Enchiladas. I grew up on my mom’s enchiladas, but now that I’m a vegetarian, I have to search for non-meat alternatives. I even held an enchilada off with her before her wedding this summer: my eggplant almond ones vs. her chicken ones. But people were scared of eggplant. Yes, it’s a purple vegetable, people, a delicious purple vegetable.

And in trying something different, I made this spinach enchilada, based on this recipe. While the original recipe was low-fat, I added a bunch of cheese and made it bad for you. But delicious. It was, however, really runny and messy to eat. When re-heating, I added rice to soak up some of the juices.

Spinach Enchiladas

Spinach Enchiladas
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