Bigbird023 - "Go Write Your Own Stories"

THROWBACK THURSDAY UP IN THIS BITCH. I was saving this recipe for my upcoming cookbook but you guys said FUCK THAT. So here is the most requested recipe, The Thug Kitchen RCB Burrito.

ROASTED CHICKPEA & BROCCOLI BURRITO

3 cups of cooked chickpeas  (2-15 ounce cans, drained)

1 large yellow onion

1 red bell pepper

1 large crown of broccoli

4 cloves of garlic

1 lime

Spice Blend:

3 tablespoons olive oil

1-2 tablespoons soy sauce, tamari, or Bragg’s Liquid Aminos (You can usually find this old school hippie shit near the vinegars or soy sauces in the healthy eating section of most big grocery stores and on theb internet)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander or more cumin if you don’t want to go to the store

black pepper or cayenne pepper to taste

  Heat the oven to 425 degrees. Chop up the onion, bell pepper, and broccoli so that all the pieces about the size of a chickpea. Chop up the garlic real small but save that shit until later. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables and shit are covered.

  Put all of that on a large rimmed baking sheet (like what you would put cookies on but with an edge) and bake for 20 minutes. Take it out of the oven, don’t fucking burn yourself, add the garlic, and bake for another 15 minutes. The broccoli will look a little burnt at this point but that is the plan so chill the fuck out and take it out of the oven. Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Taste some and see if it needs more spices or anything. Now make a fucking burrito. I like mine with spinach, avocado, cilantro, and some fire roasted salsa but you do your thing.

Last week, my boy and I visited our dear friend Nikki in Brooklyn for a late-afternoon brunch. I brought along a huge jar of batter to make these! Filled her apartment up with smoke, but we all agreed the ends justified the means.

Sourdough Hotcakes

Adapted from Carl Griffith’s Oregon Trail Sourdough brochure.

1/2 c sourdough starter

1 1/4 c warm water or milk

1 c flour

2 eggs

1 T sugar

1/4 tsp salt

2 T melted butter or canola oil

1 tsp baking soda

Butter or oil for frying

Maple syrup, jam, or whatever you like to top them up.

The night before, mix starter with milk/water and 1/2 cup of the flour. Leave in a warm place. In the morning, add eggs, sugar, remaining flour, and butter/oil. Right before cooking, add the baking soda.

Heat a griddle or cast-iron pan (other pans do work if you don’t have one) on medium-high. When you flick a little water onto the surface, and it bounces, it’s ready. Slap on a pat of butter and spread it evenly around. Pour or ladle on small amounts of the batter. Be cautious—it’s thin, and spreads more than you might think! When bubbles appear all over the surface, flip the hotcake with a spatula and cook briefly on the other side. Keep the finished hotcakes on a plate in a warm oven until you’re ready to eat.

If you don’t use up all the batter, mix in some extra flour and 1/2 tsp baking soda, and you’ll have some nice little biscuits.

Distracted Baymax

#chicken & #brown #rice with #zucchini #yellow #squash and #spinach. #She's #helping me by #cooking my #meals! #She's a #keeper.