There is a big ice and snow storm headed our way.  So I decided to do my grocery shopping tonight after work in order to avoid getting stuck without bread and milk and (who are we kidding?) cheeze-its and nutter butter cookies.

Seems like a few hundred people had the same idea cause the commissary was packed.  Between that  and the large number of folks who think it’s a grand idea to stop their cart in the smack dab middle of the isle while they decide between the creamy and the crunchy Skippy, it took me well over an hour to get finished and back in the car.

This put me back at home far later than I had planned and with two children begging for dinner.  To be fair, JD called and asked me if he could start something for dinner while I was on the way home, but 1. there wasn’t much in the house (hence the grocery run) and 2. I had a plan brewing.

I walked in the house at 6pm and at 6:40 we sat down to dinner.  It was delicious.  Healthy and hearty and yummy.  The spice list is long, but it comes together so easily that it’s worth investing in them.

Plus, I’d put money on the fact that you’ll be making this over and over again.

Chana Masala: adapted from the adaptation from Smitten Kitchen

1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced (jalapeno was my choice–seeds removed. Leave them in if you’d like more of a bite)
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I left this out because I wanted the girls to eat it)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground *
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1 lemon (juiced)

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

* Put the seeds in a small skillet, turn on medium heat and wait til you start smelling them.  Toss them around a bit and then throw in a coffee grinder to grind them up.

Katie (our “meat-atarian”, as she calls herself) suggested adding chopped chicken and I think that sounds like a fine idea.

I picked up some store bought naan to serve with it, but any kind of bread would do.  Believe me, you’ll want something to sop up every bit of the sauce.

I had forgotten just how gray the midwest can be in February.  When the sun does manage to peek through, it is cause for celebration.  But it never lasts long.  It makes a girl’s thoughts turn to anything that reminds her of sun and warmer weather.  I’ve found myself dreaming of white sand beaches and fruity drinks and endless sunshine.

Alas, since I just started my job and have accrued all of 1.8 vacation hours, for now I’ll just have to make my own sunshine.  And on Saturday night this little beauty did just the trick.

Try it out.  It’ll make you forget all those gray skies, too.

*Feel free to use any mixture of citrus you can find, but by all means get blood oranges if you can.  They really make this dish extra beautiful.  Oh, and I’m not a huge fan of the kumquat, so I left them out.

Orange, Avocado and Green Picholine Olive Salad

from my dear friend and cooking buddy, Julie

2 large navel oranges
3 bood oranges
3 Tbsp orange juice
1Tbsp Balsamic vinegar
1tsp honey
3Tbsp Extra Virgin olive oil
salt and freshly ground pepper
2 medium, ripe avocados
3/4c green picholine olives or other imported green or black olives
4 kumquats, thinly sliced
Fresh chervil as a garnish, optional

Grate enough zest from 1 of the navel oranges to measure 1tsp. Set aside in a small bowl. Using a sharp knife, cut the tops and bottoms off the navel and blood oranges to reveal the flesh. Cut off all of the peel so that no white pith remains. (Go here to see pictures of how to do this. Follow the steps only until the fruit is completely peeled, then proceed with recipe) Cut the oranges crosswise into 1/4inch slices. Set aside.

In the bowl containing the orange zest, whisk together the orange juice, balsamic, honey and oil. Season to taste with salt and pepper.

When you are ready to assemble and serve the salad, cut the avocado in half from top to bottom. With a sharp knife blade, tap the pit so that the blade lodges in the pit. Twist the knife slightly to remove the pit. Discard. With a large spoon, remove the flesh of the avocado in 1 piece. Cut each avocado half into 8 slices.

Place the various citrus slices on a serving plate, alternating with slices of avocado. Drizzle the vinaigrette over the oranges and avocado. Garnish with olives, kumquats, and chervil and serve immediately.

Serves 6 (unless you are serving me and then it pretty much just serves one)