Today's Special... kind of (4/26-5/02)

So this is going to be a short week because we're going camping this weekend. I don't really want to have to buy groceries this week, so I'm just gonna keep it simple and try to use what I already have on hand.

Sunday: Toasty Cheese Sandwiches and Tomato Soup ( I didn't feel like making anything ok?)

Monday: Moorish Style Chickpea and Spinach Stew (I heard about this on NPR on the way home from work, see my comments at the end of the post for more details)

Tuesday: Hamburger Stroganoff and veggies

Wednesday: Tuna Patties with veggies and Rolls

Thursday: Pizza

Weekend: Camping (we're probably gonna have gourmet meals like hotdogs and/or chili)

So I realize the Moorish Stew looks weird. I don't think I would've ever tried it, except I was driving home from work yesterday, listening to NPR. They just happened to be doing a segment about making super cheap meals for your family. They had a contest sort of thing going to see who could make the best meal for 4 people for under $10 (this is actually quite a bit I think). So as an example they had this chef, Jose Andres make the recipe he had submitted. It sounded a bit weird but the host lady vouched for it and said that even though she and her crew had been skeptical, that the dish turned out really good. If you happen to go to the link for the stew, you'll have to scroll down the page to see the actual recipe. There are some weird and/or uncommon ingredients in the list so I wanted to give you my substitutions. I think it generally turned out like it was supposed to. I was actually pretty surprised at how good it was. It had a lot of flavor and it was super cheap to make (especially because I didn't use any saffron). If you follow the original recipe on the link, make sure you don't forget to add the cumin... it never tells you to put it in. I ate half a bowl of the stuff before I remembered it. Although, it still tasted really good without it!

Karen's Adaptation of Moorish-Style Chickpea and Spinach Stew

2 (15 oz) cans Great Northern White Beans, rinsed and drained (I didn't have any chickpeas)
6 garlic cloves, peeled and whole
1/4 cup extra-virgin olive oil
2 slices white bread with crusts removed
2 Tbsp. Paprika
1 pinch Spanish saffron (I didn't have any)
2 Tbsp. Balsamic vinegar
10 oz. frozen spinach, thawed and squeezed of excess liquid
1 teaspoon ground cumin
Salt and white pepper to taste

Put the beans in a large saucepan and add water, just until beans are covered. Bring to a boil. While waiting for beans to boil, in a small saute pan over medium to low heat, brown the garlic in 1/4 cup of the olive oil. When the garlic is browned, after about 3 minutes, remove from the pan and set aside. Add the bread and brown on both sides, about one minute each side. Remove the bread and set aside.

Remove the pan from the heat and allow to cool for a few minutes. Add the paprika and saffron (if you have it) to the saute pan and stir to combine with remaining oil. Add the balsamic vinegar.

Combine the bread and garlic in a bowl and smash with a fork to make a very thick paste (it may be more of a crumbly mixture).

When the chickpeas start to boil, add the spinach. Turn down heat and simmer for 5 minutes. Add the paprika mixture along with the garlic and bread paste and cumin to create a thick, stewy sauce. Simmer for another 5 minutes. Season with salt and pepper to taste, and serve immediately.