I realize that I never shared here what my book club gave me for a birthday present this year! Well, on the night of my birthday, we met at a pub for our usual lively conversation, bodacious belly laughs, and very little discussion of the actual book. When it came time to present me with my gift, my friends piled this enormous pile of gifts on the table in front of me! As I embarrassingly (but delightedly) unwrapped the first gift and saw that is was a lovely bowl, I immediately “got it”.
“Did you guys give me a bunch of dishes and bowls because you are sick of seeing the same dang dishes on my blog over and over again?”
Of course they tried to soften the blow “Not at all!” “I didn’t even notice those blue dishes with the small white pattern that you use in every single post!”
Friends like these are truly priceless!
The truth is, I often think about better styling for my pictures. I know other bloggers spend time collecting props and settings and dishes and whatnot and it really does make their photos look beautiful and interesting.
But then I think about the gazillion things I have to get done as a business owner, and dishes and napkins fade to the back of my mind.
Yet, thanks to the amazing ladies of my spectacular book club, you my readers, will soon be treated to some VARIETY around here! Hallelujah, you proclaim!!
To kick it off, today we have delicious chickpea flour omelettes on lovely pale green plate. Ta da!
I had been looking for ideas for packed lunches for kids and hubster that don’t require eggs and cheese, so when I stumbled upon this idea for Indian chickpea flour pancakes HERE, I knew I had to try them. Try them I did and like them THEY did. I serve a pancake plain for my own lunch and wrapped in a sandwich for the lunch boxes. What a great, high protein, high fiber, low fat alternative to eggs!!
This is a very versatile recipe. You can use any vegetables and seasonings you prefer. The original recipes is here: http://tastespace.wordpress.com/2011/10/28/savoury-indian-chickpea-pancakes-besan-chilla/
- 4 scallions or 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 small tomato, finely chopped
- 1 cup chopped spinach or parsley
- 3/4 cup chickpea flour
- 1/4 tsp turmeric
- red pepper flakes to taste (optional)
- salt and pepper to taste
- 1/2 cup water (or enough to make a thick-ish pancake batter)
- Mix all ingredients in a bowl.
- Heat skillet over medium-high heat.
- Lightly oil or spray with cooking spray.
- When pan in hot, pour in half of the batter and spread gently with the back of a spoon to make a uniformly thick pancake.
- Let cook for a few minutes until bottom is lightly brown, you can easily slip a spatula underneath, and pancake is firm enough to be easily flipped.
- Cook a few minutes on the second side to desired doneness.
- Slide onto a plate.
- Repeat with remaining batter.