ya’ll. i get all zero dark thirty when i’m sick. anyone else in the same boat as myself? In fact, i started to look back on this blog at how many times i’ve been sick in the last two years, and it’s like A LOT.
the ONLY good thing is the binge eating of oyster crackers + ginger ale + lipton noodle soup. it’s funny what traditions stick well into your …. (i was about to say late twenties, but i’m thirty now, so i guess.. thirties. omg).
i’m here, still swallowed up by flu accompanied by the most wonderful sinus / chest infection that one could possibly hope for! and i have convinced myself that typing up this post will make me feel less miserable, and you guessed it. I was wrong.
but, heres to thinking more positively. because i at least gotta fake it until i make it out of this thing in one piece. I’m all doomsday whenever I’m ill which is LITERALLY the WORST trait EVER. I can’t seem to shake the bad thought habit, like julia. chill. c-h-i-l-l.
anyways. since i’ve been eating a staple of crackers and artificially flavored soda i decided to trick my body into eating something healthy. and it was TOTALLY worth it. like 100 percent worth it. eating good home cooked food actually made feel a little more human. total win!
so the lovely team from Americas Test Kitchen decided to bless me with their incredibly delicious (and nutritious, hehe, so what i did there) cookbook, Nutritious Delicious, and asked that I cook from it and then GIVE a copy away to one of my readers! How could I resist? If you’ve been following this blog for a while you are WELL aware of my obsession of anything that comes out of ATK so I just couldn’t say no.
Anyways, I actually made several recipes from this book but chose to highlight one of my favorites of the bunch, the sauteed spinach and yogurt with dukkah.
The recipes in this book are fairly easy to follow so are great for any level cook. However I DO have some notes in case you’ve never lets say… toasted chickpeas before!
When you rinse and drain your chickpeas, rub them with paper towels when drying because this will actually remove the outer most layer of the chickpea (basically the translucent skin) which can sometimes trap in moisture when toasting and so your chickpea just won’t crisp up as much as it could.
I used already shelled and roasted pistachios because that was easiest. I toasted chickpeas as per the instructions and toasted all the seeds in a pan (dry, no oil). Store your leftover dukkah in a sealed container in the fridge so you can reuse it all week! it’s the BEST.
I also added a tbsp of water to my yogurt sauce as i wanted it to be more of a dressing than a thicker sauce. This makes it easier for drizzling on. Just make sure you salt and pepper to taste, of course :).
I also had an onion that I chopped up, because I LOVE when spinach + onion + garlic are paired together and so added the onions when I added my garlic and sautéed them at the same time (and increased cooking time until onions were translucent in color).
I roasted this alongside some carrots and tomatoes, and made some brown rice so this was a main dish (and a filling one).
I also think this could be paired very nicely with a juicy red steak, but that’s just me 🙂
- Serves: 4
- Serving size: 181
- Fat: 14.5g
- Fiber: 3.9g
- Protein: 5.2g
- ½ cup organic low fat yogurt
- 1½ tsp lemon zest plus 1 tsp lemon juice
- 1-2 tbsp water
- Salt & pepper
- 3 tbsp olive oil
- 20 oz curly leaf spinach, stemmed
- 1 onion, chopped
- 2 garlic cloves, minced
- ¼ cup Dukkah (recipe follows)
- 1 can chickpeas, rinsed and patted dry
- 1 tsp olive oil
- ½ cup shelled pistachios, toasted
- ⅓ cup black sesame seeds, toasted
- 2½ tbsp coriander seeds, toasted
- 1 tbsp cumin seeds, toasted
- 2 tsp fennel seeds, toasted
- 1½ tsp pepper
- 1¼ tsp salt
- Combine yogurt, lemon zest, lemon juice in a bowl and season with salt and pepper. whisk and add 1-2 tbsp of water to achieve more of a dressing consistency (this is optional).
- Set aside for serving.
- Heat 1 tbsp of oil in a dutch oven over high heat until shimmering.
- Add spinach, 1 t handful at a time, and cook stirring constantly until wilted. About a minute or two.
- Transfer spinach to a colander and squeeze to remove excess liquid. Do this until all spinach is cooked.
- Wipe pot dry. Add remaining 2 tbsp of oil and garlic and cook over medium heat until garlic becomes fragrant.
- Next add chopped onions and saute until translucent, about 6 minutes.
- Add spinach and toss to coat with the garlic / onion oil.
- Remove from heat and salt and pepper to taste.
- Transfer spinach to a serving platter, drizzle with yogurt and sprinkle with dukkah. Serve
- adjust one rack to middle position and heat oven to 400 degrees.
- Toss chickpeas w/ oil and spread in a single layer on rimmed baking sheet.
- Roast until browned and crisp, 40-45 minutes stirring every 5-10 minutes. Cool completely.
- Process chickpeas in food processor until coarsely ground, about 10 seconds. Transfer to bowl.
- Pulse pistachios and sesame seeds in food processor until coarsely ground, 15 pulses.
- Transfer to bowl of chickpeas.
- Process coriander, cumin and fennel seeds in food processor until finely ground, 2-3 minutes. Transfer to bowl of chickpeas, pistachios and sesame seeds.
- Add pepper and salt and toss until well combined.