I recently attended one of those big bridal shows where you're supposed to get all kinds of ideas and vendor information. I hadn't planned on going but when I received 4 free tickets from my cousin, I figured why not, how bad could it be...
It started out good, I literally filled my bag with a sample(or two) of every flavor of cake in sight. There had to of been at least 10 flavors. We then made our way around all the other vendors. Some where helpful, some not so much. Let me just give you a sample of what not to say to a bride to be, who might be more on the feminist side:
Man: Hi, how are you doing today.
Me: Hi, good.
Man: Let me tell you about what I do, blah, blah, blah...
Me: Listening, but really hoping the next vendor has some more cake samples.
Man: So can I just write your name down here. How do you spell it?
Me: Sure(whatever will get me to move on) J.a.c.q.u.i
Man: ok, good. And your last name?
Man: Wow, bet your glad to get ride of that last name!
Me: Actually, I like my last name!
Man: Awkward laugh.
Me: moving on.
I bet he didn't use that line again. Good thing it was still early in the day for him and that I had cupcakes to think about.
These two dishes have nothing to do with my story beside the fact that after all those cake samples I was really craving something healthy. This is my favorite way to eat greens, plus it's super easy and fast. Feel free to use your favorite greens, I've made it with kale and chard before and it's equally good.
The barley and chickpea dish has a bit of spice to it, so make it to your preference. I imagine you could use any grain or rice in place of the barley and i would be just as good. Let me know if you try it.
Pearl Barley with Roasted Chickpeas
1/2 cup pearl barley
1 1/4 cup water
1 15oz. can chickpeas, rinsed and drained
1 medium red onion, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 bay leaves, broken in half
1 teaspoon ground turmeric
1.2 teaspoon sweet Spanish paprika or sweet paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
chopped flat-leaf parsley, for garnish
In a small saucepan, bring water, barley, and a dash of salt to boil. Reduce heat and cover, cook until done, about 30-40 minutes.
Preheat oven to 400˚
In a 8-10 inch ovenproof skillet, combine oil, onions, chickpeas, lemon juice, bay leaves, and all spices and salt. Stir over medium heat until chickpeas begin to sizzle.
Transfer the pan to oven and roast for 20 minutes, stirring half way through.
Once out of the oven, remove the bay leaves, and stir in barley.
Serve warm, hot or room temp.
1 bunch collard greens, kale, or chard
1 tablespoon olive oil
pinch of salt
4 garlic cloves, chopped
pinch of crushed red pepper flakes
Trim the greens by removing the center stem, then cut them into bite size pieces. Wash them thoroughly to get out all the dirt.
Heat oil in a large pan, then add salt and greens. They should start to wilt almost immediately if your pan is hot. Let them reduce down a bit, then add the garlic and saute another minute.
Remove from heat and add a pinch of red pepper flakes, depending on how hot you' d like them add more or less. Best served immediately. If you'd like serve with chopped toasted almonds and or Parmesan cheese.