…what? Recipes like the one you are about to endure are what I like to categorize as “fridge fusion.” This cooking style is strictly reserved for nights when I am completely lazy, frugal and overdue for a trip to the grocery store – tonight being one such night.
I realized that my only immediate food options were carbs: leftover pizza or pasta. To throw myself an extra curveball, I’ve been eating a vegetarian diet since last Tuesday (part of my 101 in 1001 list). As my buyer’s remorse set before even placing a Seamless order, I remembered a lonely can of chickpeas in the cupboard. I quickly shut my laptop and scurried the difficult five steps from my couch to my kitchen (oh, New York apartments), whipped out a pan and searched the vegetable drawer for anything still edible. I found some romaine lettuce, half a red onion and one-quarter of a yellow squash. Perfecto!
I had pre-determined that if I were to cook tonight, it would only be to provide a vehicle for my homemade Mexican seasoning. I’m obsessed – see recipe at bottom of post – so the puzzle pieces had to find a way to fit together.
Start by heating some olive oil in a medium pan and add the yellow squash (quartered) and red onion (diced).
And then I got sick of dropping chickpeas on the ground, and shamelessly threw it all into a bowl…and added more greek yogurt…oh yea, and a spritz of lime juice.
Here is the Mexican seasoning recipe that carnivore me would use with a pound of meat:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- A dash of cayenne pepper (optional)
I like to double (or triple or quadruple) this, and store it in my pantry so that I don’t have to mix it as often.