Subject: Marinated Garbanzos
From: Unicorn (unicorn@indenial.com)
Date: Mon May 21 2001 - 03:11:57 EDT
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F O O D F U N N Y
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Here's another good one from the ever mysterious "DRSPAGHETI":
Jim had an awful day fishing on the lake, sitting in the blazing sun
all day without catching a single one. On his way home, he stopped at
the supermarket and ordered four catfish. He told the fish salesman,
"Pick four large ones out and throw them at me, will you?"
"Why do you want me to throw them at you?"
"Because I want to tell my wife that I caught them."
"Okay, but I suggest that you take the orange roughy."
"But why?"
"Because your wife came in earlier today and said that if you came by,
I should tell you to take orange roughy. She prefers that for supper
tonight."
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T O D A Y ' S R E C I P E
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It has been several months (January, to be precise) since we did a
"Quick and Easy" menu here, so without further ado..........
If you don't count the time this dish marinates (and who does?), you
should be able to prepare this healthy and delicious appetizer in less
than 5 minutes.
Marinated Garbanzos
2 15-oz (425 g) cans garbanzos (chick peas, ceci),
rinsed and drained
1/2 medium onion, thinly sliced
1/2 cup (125 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) red wine vinegar
1 - 3 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) dried tarragon
Salt and freshly ground pepper to taste
Lettuce leaves for garnish
Combine all ingredients except the lettuce in a bowl and toss to
combine well. Refrigerate 4 hours or overnight. Serve on a bed of
lettuce. Serves 4 to 6.
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