Back from extinction

OK, so I exaggerate. I'm fine. I've just been busy. I'm now a business reporter, which seems to be more mentally taxing on me than copy editing was. I think it's because reporting is something new, and it's something that doesn't come naturally to me. In the mean time, I've been cooking. A few recipes:

Easiest fat-free pasta sauce ever:

Handfuls of basil

few sprigs fresh oregano or two pinches dried

2 green zebra tomatoes (or any tomato, really)

1 clove garlic

salt and pepper to taste

Stick it in the blender or use an immersion blender (my favorite kitchen tool)

30 seconds later, and TA-DA!!! Pasta sauce. Pour over whole wheat pasta. (Regular pasta -- I'm SO over it!)

Chickpeas rock!

Drain and rinse a can of chickpeas, then shake them well to dry. Sprinkle with 1T cumin, a pinch of salt and a few cranks of the pepper mill. Either cook over medium-high heat or roast at 400 degrees until crispy. Drizzle with olive oil if you want. Or not. These are a favorite snack of mine!

what a week

I'm home on a Friday night, loving every moment of my sloth. I've had a long but good week, and I deserve some time to veg.
Tonight's dinner was less than nutritious: baked potato wedges and a Boca cheeseburger.
Food 911 featured Israeli food a few weeks ago, and a woman learned how to make falafel. I decided to alter the falafel recipe a bit and then bake it instead of frying it. I served it with a spicy curry sauce and some yummy steamed veggies.
The recipe:
2 cups chickpeas, dried
1/2 t cumin
1/2 t red pepper flakes
1/4 t salt
1/2 t black pepper
water to cover
Place chickpeas and spices in a bowl, cover with water and allow to soak in the fridge at least overnight. Drain and reserve water before proceeding.
In a food processor, add:
3 cloves garlic, smashed
1/2 c onion or 1 bunch green onions, roughly chopped
1 egg
Pulse until roughly chopped, then add the chickpeas and pulse until a mealy looking paste forms. Add a little cooking water and the egg, pulse again.
Preheat oven to 400 degrees. Grease a loaf pan with olive oil, pack in the chickpea mixture and bake 30 minutes or until a knife comes out clean.
Slice and serve.
I've also served it with a simple tzatziki sauce or just plain yogurt and sliced tomatoes.
Chickpeas are my new favorite legume/carb.