Every now and then I wonder what it would be like to own a restaurant. And what my restaurant would look and feel like. I think about what I would serve, what my story would be, what the decor would look like. And then I immediately remember the skinny profit margins, back-breaking work, my lack of experience in that area and tell myself that I’m crazy lol. The idea soon flies out the window! My family thanks me.
But if I did in theory own a restaurant, this would be on the menu. Food like this would be served. It’s a roasted chicken with flavors of Peruvian pollo a la brasa, my favorite chicken ever. But served over a bread salad, reminiscent of Zuni Cafe. It would be a merging of cultures, both of which I identify with and are mine. (Maybe San Francisco isn’t my culture but you know what I mean!) I would say that my food and the food I would want to serve leans feminine. This is an attribute by the way. Girly food is dope.
Last month I made pot stickers for the first time and I have to say, I was V impressed with them. They’re now one of my favorite things to make at home and are a million times easier than I thought they were. And yes, most of that has to do with the fact that I don’t make my own dough for the wrappers; even though that also doesn’t seem that hard to make, so maybe next time I’ll give it a try.
There were some days last week that felt like summer but I refuse to let go of spring for a long time. So we’re still in full effect with spring on this here blog for a long time.
These are filled with mashed peas (and some whole peas). The addition of sautéed buttery leeks also adds a nice flavor note. These are SO good. I love them so much.
The flavor here is all about sautéed leeks and barely cooked peas. The inspiration behind these pot stickers comes from Lisa Lin’s Instagram. Do you follow her? Her food looks so good. I could stare at it all day long.
Thanksgiving was a total success. This site crashed because so many of you made things—thank you! And sorry for any problems the blog gave you. I was on cloud nine on Thanksgiving because all of you were sharing pies and macaroni and cheese and so many other delicious things that you made from this blog. It made me so grateful for this space—I love what we have here so very much.
We had a quiet Thanksgiving. I made mashed potatoes, veggie stuffing, some gravy and Josh made a turkey porchetta. We invited some friends over and it was chill vibes! Even though it seemed super lax, the next day I was so exhausted; I fell asleep at 7pm. Phew. Cooking and cleaning and hosting is a lot of work, I always forget. One of them is doable. But all three at the same time!! LAWD.
Anyway, we’re back and the home stretch is near. I figured we’d get back into things with a super chill recipe that is literally the easiest thing to make ever. And it’s on the healthier side because we probably could all use something that makes us feel good.
The harissa chicken is SO good. Everything on this sheet pan is so tasty and light. I love the chickpeas with the eggplant and the spiciness makes you want to keep eating it over and over.
Baking recipes to come…but for now, this!
Sheet-Pan Harissa Chicken with Chickpeas + Eggplant
3tablespoonslime juice, from about 2 limes, plus more slices as garnish
115-ounce can of chickpeas, drained and rinsed
1/2red onion, peeled and sliced
1 1/2poundschicken, I used a mix of thighs and drumsticks
1teaspoonminced cilantro, as garnish
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a small bowl, add the harissa paste, lime juice, olive oil and a few pinches of salt. Whisk until combined.
To a sheet pan, add the drained chickpeas, diced eggplant and red onion. Add half of the harissa paste mixture and mix together until everything is covered in the sauce. Smooth it out into one even layer. Arrange the chicken on top. Sprinkle the chicken with a few pinches of salt. Brush the chicken with the harissa sauce and add the any remaining sauce to the chickpeas. Also add any garnish limes to the sheet pan, if you like.
Transfer to the oven to bake for about 35 to 40 minutes, until the chicken is golden brown. Divide amongst plates and garnish with some cilantro.
Sheet-Pan Harissa Chicken with Chickpeas + Eggplant
Amount Per Serving (4 g)
* Percent Daily Values are based on a 2000 calorie diet.
Meatballs might be my favorite food in the entire world. I strive to eat them ALL THE TIME. It doesn’t always work out but I really do try.
I eat healthy ones when I’m vibing that paleo/Whole 30 lifestyle. I like legit ones that I like to think I would eat if I lived in the movie Goodfellas. And then there are these fine things: eggplant veggie meatballs.
You can serve them to all your friends who don’t like meat but also don’t like fake meat. Also people who like meat love them too.
If you know me then you know that I was LATE to the eggplant game. I lived my life for years hating it but I love it SO much now. This sabich is still one of my favorite things to eat and the thing I love most on that sandwich is the deng harissa eggplant—it’s too good!
These meatballs come together pretty easily.
We do have an extra step and that’s cooking the eggplant down a bit and then blending it all up in a food processor with a bunch of other delicious things.
I like to use a non-stick pan for this so that I don’t end up with crumbly-broken meatballs. These are definitely more fragile than your traditional meatball.
I served this over cauliflower puree and pesto and it was the perfect healthy meal. If you’re looking to cut down on some time, serve it with store-bought pesto and some sautéed cauliflower rice.
Tomorrow I’m hopping on a plane to speak at Blogher in hot and humid Orlando, Florida. Should be fun! I’m there for like 24 hours so unfortunately I won’t have time to go to Disney World. I have a lot of fun memories of Disney World, especially grad night where all of us loaded in a bus and drove 3 hours up north to attend. They shut down Disney early and us kids, like a thousand 16 year olds hung out during the middle of the night.
There were SO many kids doing things they shouldn’t have been doing. Luckily my school threatened the day lights out of us with the idea of not possibly graduating so I’m pretty sure none of us brought alcohol/did bad things because the wrath of failure and parents was too much to deal with. FEAR IS WHAT DRIVES MANY OF US! Sometimes it’s not a bad thing.
Anyway, I’ll be back before you know it and then I’m headed to Palm Springs for the weekend with my friend Cassie and of course Amelia is coming because when a pool calls, homegirl is there.