at home with ann

Summer calls for burgers.  Beef, turkey, fish, veggie, any kind will do.  I've been making some type of burger about once a week lately, and these Thai veggies were a perfect way to mix things up from the traditional flavors.  The original recipe is from the Peas and Thank You cookbook, but I've altered it a bit to make it my own, so I can share it here.  I was busy complimenting myself on my stellar parenting and cooking skills as I began to serve this dinner at the exact minute before Jon pulled into the driveway.  This, of course, resulted in a well-timed freak-out by my sidekick, who just minutes before had been sleeping peacefully, and separate (cold) dinners for us.  Ah well, they were still good! Thai Chickpea Burgers recipe modified from Peas and Thank You 1 14 oz. can chickpeas, drained and rinsed 1/3 cup oats 1 medium carrot, shredded (about 1/3 cup) 2 broccoli crown stalks, shredded (about 1/2 cup) 2 teaspoons soy sauce 2 teaspoons ses...

If, like me, you ate far too many jelly beans or peanut butter eggs this weekend, you might also be ready for a healthy, filling, and very nutritious dinner.  This is one of those meals that I love making because once you've done the prep chopping, it's easy, delicious and even better the next day.  You can certainly customize it based on whatever vegetables you like or are quietly sitting in your produce drawer on their last legs.  Vegetable Chickpea Curry Serves 6 Ingredients: Olive oil 2 cups potatoes, cut into 1/2 inch cubes 1 medium onion, chopped 2 cloves garlic, chopped 28 oz. can diced tomatoes in juice 1/2 small can tomato paste (about 1/3 cup) 2 cups cooked chickpeas (or 1 can, drained and rinsed) 1/2 pound green beans, cut into 1 inch pieces A few handfuls of fresh spinach leaves 2 teaspoons coriander 2 teaspoons cumin 1 teaspoon garam masala 1/2 teaspoon turmeric 2 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 teaspoon freshly grated...