Hourray! Our stuff from Houston arrived! Six weeks after we left and a week later than expected. Our scheduling goof-up was that the Canadian Customs will not let your unaccompanied goods enter Canada until you do. So since we went straight to South Africa from Houston, our stuff could only enter Canada after we had returned. The extra delay was due to paperwork problems, out of our control. Anyways, it is here now.
As Eileen said, the worst part is knowing stuff is going to arrive and putting off buying duplicates. So I have been cooking without spices and exotic ingredients. Oddly enough, this was also how I was cooking towards my final days in Houston.
Just to show you exactly what we were cooking down to the wire, this was a delicious concoction we threw together with fridge remnants the day we moved. Rob and I still had a day at work before we took off for 2 overnight flights. I knew I needed some fuel, so my Mom helped at the stovetop as I suggested combinations of ingredients.
Towards to end of my stint in Houston, all of a sudden, I wanted to try.all.the.things, aka all the faux meats at Trader Joe’s. Even though I don’t normally eat them, my positive experience with Beyond Meat told me to branch out a bit and try them while I still could.
The next on deck were TJ’s beefless crumbles and my limited kitchen conferred a surprisingly tasty meal. The crumbles didn’t have too much flavour on their own but this worked really well. I am accustomed to the traditional onion and garlic aromatics but the simple addition of roasted green chiles (has anyone found these in Toronto???) and sun-dried tomatoes made that unnecessary. This was a quickie and delicious meal.
I just ate this as is, but this could easily be added as a filling for a taco or burrito and topped with extra veggies.
Do you cook without aromatics? What do you replace them with?
I am sharing this with No Waste Food Challenge.
Savoury Chickpea Crumbles
1 tbsp coconut oil, or oil of choice
12 oz crumbled beef faux meat (I used 1 package of Trader Joe’s beef-less ground beef crumbles)
2 tbsp chopped roasted hatch chiles
1/2 cup chopped sun dried tomatoes (soaked if super dry)
1.5 cups cooked chickpeas, rinsed and drained if canned
1. In a medium-large nonstick skillet over medium heat, heat oil. Once hot, add ground beef analogue. Stir occasionally, allowing it to warm up and brown slightly around 5-10 minutes.
2. Stir in the roasted hatch chiles, sun dried tomatoes and chickpeas. Continue to cook until heated through. Season with salt and pepper.
Can serve inside a taco or burrito, or plainly as is.