Comments for Bad Home Cooking

Comment on Why can’t I even make a mango banana smoothie? by mic

mic — Thu, 02 Feb 2012 22:13:07 +0000

Your friend appears to have a vitamix. Yes, you need liquid, as you figured out.

Comment on For Chickpea lovers: Moroccan spiced soup Dos and Don’ts… by Julie

Julie — Wed, 01 Feb 2012 23:13:49 +0000

Oh Dorothy I sit at your knee!

Comment on For Chickpea lovers: Moroccan spiced soup Dos and Don’ts… by Julie

Julie — Wed, 01 Feb 2012 22:58:41 +0000

Bonnie – the girl loves chickpeas. The boy hates them. What you gonna do?

Comment on For Chickpea lovers: Moroccan spiced soup Dos and Don’ts… by Dorothy at Shockinglydelicious

Dorothy at Shockinglydelicious — Wed, 01 Feb 2012 19:59:36 +0000

If you found the spinach too slimy, you could try Swiss chard, which is more sturdy. Or kale, which is sturdiest of all! If you use kale, you will want to actually cook it in the soup for a few minutes.

Another idea for when you make it next: put the raw baby spinach leaves in each bowl, and ladle the piping hot soup into the bowl, and that heat will wilt it enough without making it slimy. IMHO.

Comment on For Chickpea lovers: Moroccan spiced soup Dos and Don’ts… by Bonnie McCarthy

Bonnie McCarthy — Wed, 01 Feb 2012 17:52:43 +0000

I’m pretty sure I don’t like chickpeas as much as you do! But I do like hummus -is this sort of like hummus? And I do like soup…I may have to give this a try! Did the kids like it?

Comment on For Chickpea lovers: Moroccan spiced soup Dos and Don’ts… by Jamie

Jamie — Wed, 01 Feb 2012 17:34:01 +0000

Love, love, love chickpeas! Must be because I’m a chick. Have been trying to perfect chana masala over the past three months (using canned chickpeas of course!). All I know is ghee is key. Do you have any recipes for for a good chana?

Comment on Rainbow chard and chickpea soup over rice by The Bad Home Cook

The Bad Home Cook — Wed, 01 Feb 2012 06:06:01 +0000

[...] Rainbow Chard with Chickpea stew [...]

Comment on Why can’t I even make a mango banana smoothie? by Marisa Mendoza

Marisa Mendoza — Mon, 30 Jan 2012 07:46:36 +0000

I use a ninja blender for smoothies. Works great and less mess, easy clean up. I use it for Natalia’s ice cream shakes, salsa and tomatillo sauce.

Comment on Why can’t I even make a mango banana smoothie? by Bruce

Bruce — Mon, 30 Jan 2012 00:24:07 +0000

Don’t be tempted by the hype: unless you have one of those really-expensive, multi-bladed blenders, you’ll need to use liberal amounts of oil, or milk, water, or some other liquid to help your solids undergo their transformation. It’s tough and annoying, but that’s just the way it is.

Side note: in the course of discovering that liquids applied early and liberally are necessary, I had a “scrape the smoothie off the ceiling experience” that left me chastened and soaked.

Comment on Why can’t I even make a mango banana smoothie? by Susan Hawkins

Susan Hawkins — Sun, 29 Jan 2012 20:53:54 +0000

Hi Julie,
I feel your pain. Here’s one suggestion that might make your smoothie life easier. Put the frozen stuff in the blender the night before and let it partially thaw. I do a mix of frozen berries and mango or pineapple- filling the blender almost 1/2 full. Also, the night before, I soak dried figs and 2 dried prunes in 1 cup boiling water overnight. I cover it and leave it on the counter. I add this- figs, prunes and the water they soaked in- to the berrie/fruit mix already in the blender. It makes a very appealing purple- ish color, and is best drank cold or not quite room temperature.