Comments on: bow-chick(pe)a-wow-wow

By: mistersmed

mistersmed — Fri, 30 Oct 2009 13:56:29 +0000

I served this over couscous, with 2 eggs on top, and it made a fantastic meal. I used fresh spinach and it was excellent. I think it will become a regular in our house. Super fast and very tasty.

By: Ryan

Ryan — Thu, 22 Oct 2009 20:58:13 +0000

You really should use fresh spinach. Just blanch it in salted water, shock, drain, and chop. Better flavor and better for you since you’ll capture more of the nutrients.

By: Meleyna

Meleyna — Tue, 23 Jun 2009 05:21:43 +0000

I’m pretty sure you could put caramelized onions on a piece of styrafoam and I’d eat it. Though, I’m not exactly the pickiest eater.

By: zoe

zoe — Mon, 22 Jun 2009 21:05:24 +0000

Nice! Do you think caramelized onions would work mixed in there too?

By: pvl

pvl — Sun, 10 May 2009 22:11:16 +0000

This simple lovely dish may become one of my staples, too … delicious and easy and inexpensive and quick. Perfect.

Thanx Meleyna

Peter

By: Kristy

Kristy — Thu, 16 Apr 2009 22:19:42 +0000

Nice work! I’ll have to do a cross post on this one ;)

By: Junecutie

Junecutie — Mon, 30 Mar 2009 20:41:14 +0000

Hiya Meleyna,

I did get some coconut oil from Vitamin Cottage, and it is awesome. (Nutiva brand) I am now using coconut oil for almost

everything including baking. There isn’t any difference in the taste, but it sure makes everything smell yummy. And I have

been reading about how much better for you the coconut oil is than olive or canola oil or butter. Now I only use olive oil

or butter if I specifically want that taste in the dish. The bread machine poundcake was super good. Then I made

another one with coconut oil, and it was even better tasting, I thought. I just baked a loaf of bread substituting coconut

oil for the butter called for, and it turned out better, too. I guess I’m hooked! By the way, when I have leftovers of

anything; there’s a good reason for it. (Holding my nose, yucky!) Much love and many blessings, Junecutie

By: meleyna

meleyna — Thu, 12 Mar 2009 23:52:22 +0000

The canned beans and frozen spinach make this a weeknight staple for me.

And no, haven’t tried the coconut oil. If you do, please let me know how it works out.

Hope your poundcake turns out. If there are any leftovers, please feel free to send them my way.

By: Junecutie

Junecutie — Thu, 12 Mar 2009 23:10:29 +0000

Meleyna,

This looks like a great dish. I’m going to try it tonight. I love that this recipe calls for canned chickpeas and frozen spinach. I always have these ingredients in my kitchen, and It’s nice to be able to prepare a new recipe with things I already have.
Have you ever tried coconut oil with this recipe? Heidi (101 Cookbooks) uses it a lot, and I’ve thought about getting some to use in cooking and baking. I just baked a poundcake in my bread machine, and it smells like heaven. I used a poundcake recipe for use in high altitude baking and set the machine for the cake setting. It was super easy but came out a little raw on the top, so I’m baking off the top in the oven. See you soon. Much love and many blessings.

Junecutie