Poco-Cocoa

I found another recipe that doesn’t call for any cooking at all, which is nice on these hot summer days. The dressing is just bursting with curry flavor, and the creaminess of the yogurt pulls all the salad ingredients together. I was surprised at how good the raisins were…they really added something special to the dish. I served the salad with oven-toasted pitas, which was perfect.

In other news, tomorrow I’m going to an orientation for volunteering to read for the blind and visually impaired. I’m really excited about it…just a few weeks ago I realized how much I like to read aloud. Is that weird? Anyway, might as well put that quirk to good use.

Also, we got a DISHWASHER!!! A tiny (well, not that tiny) countertop dishwasher that holds four place settings. It makes me happy just to look at it. Our little apartment didn’t have one, and Justin and I were just not the greatest at getting those dishes washed before there was a three-foot-tall pile of them. And when there’s a huge pile of dirty dishes, it also means there’s no counter space to cook, so we’d end up eating cereal or going out to eat until we felt like tackling them. But now! You eat something, you put your dish directly into the lovely little thing, and it disappears, only to come out again clean as a whistle. I never thought an appliance could make me so happy.

And finally, my sister is coming to visit this weekend! She’s bringing my niece, Kourtney, who’s now almost sixteen (how did that happen?!), to stay with us for a week or two. I’m excited about it, though I wonder if she’ll like the foods I cook…I can’t remember what I cooked last time she came, but this past year she took home-ec and was actually more interested in cooking, so maybe it will work out well. I can always use a sous chef.

Okay! On to the recipe!

Chickpea-Vegetable Salad with Curried Yogurt Dressing

Dressing:

• 1/3 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 1/2 teaspoons curry powder
• 3/4 teaspoon salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon freshly ground black pepper
• 1 (8-ounce) carton plain fat-free yogurt

Salad:

• 2 cups finely shredded or matchstick carrots
• 1 1/2 cups thinly sliced yellow or red bell pepper
• 1 1/2 cups chopped tomato
• 1/2 cup golden raisins
• 1/4 cup finely chopped red onion
• 2 (15 1/2-ounce) cans chickpeas, drained
• 12 cups chopped romaine lettuce

To prepare dressing, combine first 8 ingredients in a small bowl; stir mixture with a whisk.

To prepare salad, combine carrot and next 5 ingredients in a large bowl. Pour 1/2 cup dressing over carrot mixture, tossing gently to coat. Place 2 cups lettuce on each of 6 plates, and drizzle each serving with about 1 tablespoon dressing. Top each serving with 1 1/3 cups carrot mixture.

Makes 6 servings.

Source: Cooking Light magazine.

I hate it when I completely forget about a recipe that we love. I used to make this pasta almost once a week, because it was so easy, inexpensive, and delicious. It’s one of Justin’s favorites, and I think that has to do with the lemon juice and the feta.

I think this recipe was originally adapted from Cooking Light magazine, and it was actually a shrimp dish. And it probably had different pasta. Anyhow, here’s my version.

Greek Pasta

• 8 ounces whole wheat penne
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 (14 1/2-ounce) cans diced tomatoes
• 1/2 cup chopped fresh Italian parsley
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste
• 1/2 cup crumbled feta cheese

Cook pasta in salted boiling water according to package directions. Drain and keep warm.

Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and saute 1 minute; add tomatoes, parsley, lemon juice, salt, and pepper and simmer 10 minutes.

Spoon tomato sauce over pasta and sprinkle with feta.

Makes 4 servings.

Source: poco-cocoa.

Summer is always challenging for me because any amount of cooking heats up my kitchen (and the whole dang apartment) so much. Once I start cooking dinner, I turn on the A/C full blast and pour myself a nice tall glass of iced water in preparation for the heat wave.

Last night I didn’t want to even turn on the stove, so I came up with this little dinner. Remember Seven-Layer Dip? That ever-present potluck dish that you always loved but never made at home? I made it. For dinner. And it was perfect. I’ve seen lots of other options for the layers, including sliced black olives (ew), sour cream, guacamole, and salsa. Here are my lovely layers.

Seven-Layer Dip

• 1 can vegetarian fat-free refried beans
• 1/2 cup grated Colby-Jack cheese
• 1 cup chopped lettuce
• 1 medium tomato, chopped
• 2 green onions, thinly sliced
• 1 avocado, diced
• 1/4 cup pickled jalapeno slices, minced

Spread half the beans on each of two small plates (a salad plate would work nicely). Microwave for 1 to 2 minutes, until warm. Sprinkle each plate with the remaining ingredients, and serve with your favorite tortilla chips (which, of course, are El Milagro brand, made right here in Austin, right?).

Makes 2 servings as an entree.