Takeout at home takes on a whole new meaning with these Asian fusion Kung Pao chickpea tacos!
Jury duty. Group therapy.
On a venn diagram, they would be, like…one circle.
Because, SAME THING.
Seriously, it goes something like this:
“Hi, my name is [insert name here] and these are the myriad occurrences in my life that I believe have affected me so intensely that I can’t possibly serve as a fair juror on your trial”.
And then commences oversharing of aforementioned individual’s life history. Times 32.
Followed by the lawyers waxing poetic about how, NO! These experiences have actually made this person into a better juror. In fact, that they have specifically primed them to be the best possible juror on this particular trial!
And then the lawyers fight with each other about who mentioned a “burden of proof” when they shouldn’t have, who told the jury to just use “common sense” (when at least 60% of the jury has no common sense), who tried to instruct the jury on the law out of turn.
Times twenty-three OBJECTIONS. (I counted.)
Until a judge has to be called in to give both of them a time out.
It was a long 48 hours. These tacos at the end of the day? Much appreciated.
These Asian fusion bad boys come together much more quickly than it will take a delivery boy to get to your apartment in rush hour. And they’re about nine million times healthier and therefore will make you feel better about life.
So basically, they’re like the anti-jury duty.
They’re also the anti-its-still-not-friday-yet. And we need some of that.
Now for the GIVEAWAY!! I was given a copy of the fabulous cookbook from which this recipe comes – Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy. It’s a new addition to the Cooking Light family and features 150 great recipes from around the world! The best part is, they’re all totally good for you and don’t call for any weirdo ingredients, so you’ll be able to find everything you need to make them from your local supermarket.
And I was also given an extra copy to GIVEAWAY to one of you!! To enter the giveaway, leave a comment letting me know what your favorite type of cuisine is! The giveaway will run until Wednesday, March 19th at 11:59PM and the winner will be announced in my post on Thursday, March 20th!
Also, I’m guesting posting today over at my dear friend Audra’s blog! She’s ROCKING at being a new mommy, but I thought I would give her a little bit more time with her cutie by making some crazy good Lemon Vanilla Coconut Dream Bars to share with you. So head on over and check them out! Along with all of Audra’s other amazingly delicious sweet treats. (She is basically a salted caramel goddess.)
Four years ago…Spicy Tomato and Blue Cheese Soup
- 1 cup dried chickpeas, soaked overnight and then boiled until tender or 14 oz canned chickpeas
- 2 tbsp soy sauce
- 1½ tsp cornstarch
- 1½ tbsp honey
- 2 tbsp dark sesame oil, divided
- 2 tsp rice vinegar
- 1 tsp sriracha
- 1 red bell pepper, sliced thinly
- 1 lb snow peas, coarsely chopped
- 3 tbsp coarsely chopped dry-roasted peanuts
- 8 (6-inch) corn tortillas
- Prepare chickpeas according to package instructions.
- Whisk together the soy sauce, cornstarch, honey, sesame oil, rice vinegar, and sriracha.
- Heat sesame oil over medium heat in a large skillet. Add the pepper slices and snow peas to the skillet, sauteing until tender, 4-5 minutes. Add in the sauce and chickpeas, and cook until heated through.
- Distribute the filling among the tortillas and top with the peanuts. Serve.