Food and Recipes while under Coronavirus quarantine #8

[BetteDavisEyes]

It doesn’t call for fruit but I like blueberries in it. It isn’t sweet and the blueberries are tangy. I actually layered them this time.

One time I put diced strawberries in it because it was all I had. It was good too but my preference is blueberries.

I mentioned upthread that I macerated 1.5# of fresh strawberries with sugar and lemon juice. I planned to make a pound cake for Easter, but maybe I'll do cheesecake instead and serve it with the strawberries.

 

[killarney rose]

@PayrollNerd how do you prepare the fresh garbanzo beans?

 

[BetteDavisEyes]

@PayrollNerd how do you prepare the fresh garbanzo beans?

Not the OP, but I've cooked fresh garbanzo beans before and can tell you that it takes forever for them to soften even when soaked overnight. I made hummus, which we love! - but it's much easier to make it with canned chickpeas. Actually, the easiest way to enjoy hummus is the Basha 2#+ tub from Costco

Received my 16-year membership badge yesterday Proud member of Websleuths.

 

[PayrollNerd]

@PayrollNerd how do you prepare the fresh garbanzo beans?

I actually have no idea. They’re sitting on the counter because I’m assuming they need to dry out. I plan to put them in a glass jar to store them. Kiddo may do something with them when she comes home in May.

I grew them just because I wanted to see what they’re all about. As I was shelling them I kept thinking, what kinda machine does this automatically?

 

[BetteDavisEyes]

I actually have no idea. They’re sitting on the counter because I’m assuming they need to dry out. I plan to put them in a glass jar to store them. Kiddo may do something with them when she comes home in May.

I grew them just because I wanted to see what they’re all about. As I was shelling them I kept thinking, what kinda machine does this automatically?

Thankfully, I didn't have to shell the dried garbanzos

 

[IceIce9]

Not the OP, but I've cooked fresh garbanzo beans before and can tell you that it takes forever for them to soften even when soaked overnight. I made hummus, which we love! - but it's much easier to make it with canned chickpeas. Actually, the easiest way to enjoy hummus is the Basha 2#+ tub from Costco

Received my 16-year membership badge yesterday Proud member of Websleuths.

My daughter likes to make everything from scratch avoiding anything canned, boxed, or frozen. But even she uses canned chickpeas to make hummus instead of fresh because it takes so long to soften and peel them

 

[Auntie Cipation]

I actually have no idea. They’re sitting on the counter because I’m assuming they need to dry out. I plan to put them in a glass jar to store them. Kiddo may do something with them when she comes home in May.

I grew them just because I wanted to see what they’re all about. As I was shelling them I kept thinking, what kinda machine does this automatically?

Does your photo show green/fresh and also tan/dried garbanzos? Or did you grow all those and some are green and some are tan?

 

[Seni]

Fresh garbanzos/chick peas do not require long cooking. I bet they are not as tasty as dried, but maybe experiment with a small batch?

 

[PayrollNerd]

Does your photo show green/fresh and also tan/dried garbanzos? Or did you grow all those and some are green and some are tan?

When I opened the pods, some beans were green and soft and some were tan and hard. They seem to be shriveling up now.

Some of the outer pods were soft and green and some were dried hard, crunchy and moldy. There was no rhyme or reason as to what type of pod had what type of bean.

Big learning experience for me that’s for sure. They are not worth growing as an individual. We get cans of them at the food pick up and use them so that’s the plan going forward.

 

[acutename]

Since I hadn't been to "our" Costco for several months, I noticed a few changes since I was there last. When we'd go together in years past, I didn't have to present my card as long as DH had his. Now, all members are required to scan their cards upon entering the store. The jewelry and other "designer" merchandise used to be on the right when you entered the store; now, there is computer and other tech stuff there, and the jewelry department has been relocated. Everything else was where it used to be, but I would still have trouble navigating the massive store on my own.

That said, while DH was getting a quote on replacing his SUV tires, I was standing with the cart away from the consultation desk. A little old gentleman approached me and asked if I knew where the pharmacy was. That department and health/beauty aids was where it's always been, so I guided him to the aisle that would get him there - my good deed for the day!

DH had gotten a new tire estimate at the dealership where he took his Food Escape for an oil change last week. The Costco salesperson provided a quote for the exact same Michelin tires at a much better price than the Ford dealership. Evidently, a Michelin sale ended on Sunday, but there will be another sale during the month of April. Instead of wanting to schedule DH's tire replacement ASAP, the lovely salesperson suggested that he wait until next month to take advantage of the sale. This is exceptional customer service!

On the food front, I macerated 1.5# fresh strawberries with sugar and lemon juice, divided the berries into two Ziploc bags, and place them flat in the freezer. They will be good for topping pound cake or ice cream or adding to shakes. There's leftover parsley from the beef stew and dumplings, so I'm making pesto today: curly parsley, garlic, lemon juice, olive oil, Parm, and walnuts. A few pulses in the food processor, and, Voila! lovely pesto to enjoy with pasta or gnocchi.

FWIW, I have a Michelin store near me and they seem to frequently have buy three get 1 free rebates.

 

[acutename]

I have just come across what looks like an easy and tasty recipe for chimichurri -- Argentinian green sauce.

Is anyone here familiar with it? If so, can you tell me what other meal components it should be served with with?

Thanks in advance!

I think you can use it on anything- eggs, tacos, fish, boiled potatoes...rice. Central America seems to have fresh sauces like that and there is just a bowl on the table with your meal.