Using a can of chickpeas, instead of dried chickpeas soaked in advance, will give you all the flavor with none of the fuss in this Middle Eastern classic.
Author: chefalice
Bursting with fresh green summer vegetables, these mini tortillas make a great appetizer. Alternatively, for a tasty packed lunch, simply wrap them in foil for transportation.
I love growing zucchini in my garden, but it does take over! I planted an heirloom variety my first year of gardening and it continued to grow up to three years later—even though I didn’t plant any seeds those years. But if you have the space, garden-fresh zucchini is absolutely worth it. The trick to making zucchini noodles is to use zucchini that’s not too large. The seeds in large zucchini can make a mess out of your spiral slicer. I prefer to use zucchini no larger than 12 inches long and 2 inches wide.
Cabbage “pasta” may sound weird at first, but using vegetables as noodles adds much more flavor and texture to dishes. It’s also economical: cabbage costs only a dollar or two a head and stores in the fridge for a very long time—up to 2 months! In ideal root cellar conditions, it can even last longer.
This diner classic is typically made with multiple types of “cream of” soups. I find it interesting that those canned soups don’t even have cream in them! This dish is way better than what you’d get at a diner. The casserole mixture can be prepared ahead, covered, and stored in the refrigerator until ready to bake.
Nothing screams “comfort food” louder than fried chicken and grits! This keto remake will have you asking for more just to make sure the dish is keto—it tastes that good!