Sunday, May 20, 2007

Emmy's Birthday Dinner

It was my dear friend Emmy's 30th birthday, and since she can afford to buy everything she wants, I decided to make her dinner instead. She is currently on the Abs Diet, and may I say, she looks amazing. God, if only I have half her will power.

Anyways, I needed to make a delicious, portion controlled meal that contains mainly proteins and unprocessed food for her and her boyfriend. After poring over cookbooks for ideas, and scouring the market for ingredients, I decided on: Prawns Puttanesca with Roasted Chickpeas, Asparagus with lemon and garlic and Wholewheat eggless brownies with Vanilla Yoghurt and Fresh Strawberries.

It is probably easier and cheaper to just take Emmy out for dinner, but there is not much that is more special than something homemade with love, I mean, come on, when was the last time you actually used your hands to create something?? And what's with ecards??!!( oh wait....I apologize for those tacky ones I sent during the craze when they were trendy)

Well it turns out that Emmy had some family drama, you know, the kind that accompanies all holidays and special events. And what made ALL my efforts worthwile is when she said....this is DELICIOUS, and it makes up for all the crap that I had to put up with at my birthday!!


And here is how to make the food:

Roasted Chick Peas

Soak 2 cups of dried chick peas in a large bowl with an additional 2 inches of water on top of the peas. Add to it a paste of 2 tbsp flour, 2 tsp baking soda and enough water to make a sticky paste. Soak for 24 hours.

Rinse the chickpeas in running water and throw it into a pot with 1 onion peeled and halved and 4-6 sprigs of fresh thyme. Add enough water to the pot of peas so that it covers everything including the onions.

Boil and simmer the peas for 1.5 hours.

When ready to roast, toss the chickpeas with 3 tbsps of olive oil, 1 tsp of chili pepper flakes and 2 tsps sea salt. Roast in a 350 degree oven for 20 minutes.

Prawns Puttanesca:

Fry one chopped onion and garlic in olive oil until translucent. Add 2 tbsps of tomato paste and 1 tsp of chili pepper flakes and fry for one minute before adding 1 pound of tiger prawns. Flip over prawns when one side turns red and add 1/2 cup of white wine. To that add 1 tbsp of capers and 1 cup of pitted black olives. Stir around for a minute and serve.

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