School Break


Things I don’t look forward during School Break:

  1. It will take me approximately 3 to 7 days to pack for the whole family; we will have had 37 different marital blow ups before even leaving the house.
  2. Immediately upon arrival to destination everyone, including my husband, will develop an ear infection or an obscure rash that will require a) finding a pharmacy open in the middle of the night and b) a winner disposition for Charades to explain, in a foreign language, what hurts.
  3. The guilty feeling I nurture when I pretend my kids haven’t been on their tablets for 48 hours straight watching twat Jelly on youtube playing Minecraft.
  4. The “ME FIRST” arguments. Me first in the car, me first out of the car, me first opening the hotel door, me first taking a shower. Note nobody never, ever shouts: Me first to bed!
  5. Hotel room sex interrupted by wandering children looking for their tablets.

Things I do look forward during School Break:

  1. Even if I’ll be tired as hell when I get back I know I’ll have great memories about my lovely family. I’ll remember with warmness my daughter shoving her gigantic bunny toy through the tiny security detector at the airport, while a line of disgruntle travelers forms behind us.
  2. My son talking poop and farts non stop and making me laugh so hard my Prosecco comes out from my nostrils.
  3. Sharing time with the people I love the most and eating unforgettable meals that I didn’t have to prepare.

If you are smarter than me and decide not to travel but you have to cook for the family I suggest my ginger, turmeric, chickpea, cumin and tomatoes Braise
This meal is the ultimate immune boosting secret packed with plant based ingredients and natural anti-inflammatories like turmeric & ginger. Flu season and kids snot ? bring it on.

Watch my video recipe on FabFitFun.com or just follow the recipe below.

 

Ginger, Turmeric, Chickpea, Cumin and Tomatoes Braise
Print Recipe
Servings Prep Time
4/6 people 20 minutes
Cook Time
35/45 minutes
Servings Prep Time
4/6 people 20 minutes
Cook Time
35/45 minutes
Ginger, Turmeric, Chickpea, Cumin and Tomatoes Braise
Print Recipe
Servings Prep Time
4/6 people 20 minutes
Cook Time
35/45 minutes
Servings Prep Time
4/6 people 20 minutes
Cook Time
35/45 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium garlic clove
  • 1 large onion finely chopped
  • 2 stalks celery finely chopped
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon fresh grated turmeric
  • 1 teaspoon powder cumin
  • 1 1/2 cups chickpeas soak overnight in water you can use 2 cups of drained canned chickpeas
  • 1 fennel sliced
  • 1 can crushed tomatoes 15oz
  • 6 cups stock vegetable
  • 3 springs parsley chopped
  • 1 bay leaf
  • 4 cups washed green leaves kale, cabbage or Swiss chard can be used
  • 1/2 lemon
Servings: people
Units:
Instructions
  1. In a pot, heat 2 tablespoons of the oil. Add the, onion, celery, garlic and season with salt and pepper. Cook over moderate heat, until the vegetables are softened, 10 minutes. Add the fresh ginger, the turmeric and the cumin powder and stir.
  2. Add the soaked or drained chickpeas, the fennel and the stock, bring to a boil then add the tomatoes. Add the parsley, and the bay leaf. Cover the pot and simmer over low heat until the chickpeas are tender, 25 minutes.
  3. Add the spinach or whatever green you are using and cook for 5 additional minutes. Discard the bay leaf. Squeeze the 1/2 lemon on the stew. Season and serve.
Recipe Notes

Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well.

You can add 2 cups of cubed chicken or lean ground beef with the chickpeas and braise for 10 to 15 minutes longer if you desire a heartier dish.

Roasted salmon (oven 14 minute at 350 degrees) would be delicious as well.

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