Savory

Being a Black Woman

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Bodysuit- Wishlist (Similar)

Photography & Styling by. Bernadette Mira

and Garrett Hagen

“The most disrespected person in America is the black woman. The most unprotected person in America is the black woman. The most neglected person in America is the black woman.” -Malcolm X

 

I have never seen myself as worthy or even as a human being when it comes to living in this body of mine. I am always curious how privilege people feel not having that kind of weight on them. Being a black woman…wait, being a woman in general is hard enough as it is, BUT when you’re a black woman it’s a completely different story.

It’s like all the cards have been taken away from you even before you could start the game. We have to work ten times as harder as anyone else and yet we’re always seen as being angry. Words that run through my mind every time I step outside are ANGRY, CRAZY, HOOD RAT, SLUT, UGLY, STUPID. I wish I could say that I haven’t been called any of those things. Yet, people who I even considered family and friends have treated me like complete strangers do.

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My name is Bernadette Mira Hagen and I don’t feel like I matter. I am judge solely by skin color and gender. I’m never judge by my actions or character. It hurts. The pain is indescribable, but I will try to put into words. I remember going in for an interview. It was for a photography job and the person I spoke with was a white older male. As soon as he asked and made a joke about the type of jobs I have had in the past, I should have just walked away, but I didn’t. He looked at one of my food images which consisted of having beignets and cotton flowers, he then asked with a grin on his face, “So, you pick cotton for a living?” I could feel the tears from past years of growing up in a mainly white community start to swell in my throat. I kept it down and swallowed it. I remained silent and I suppose I was ‘polite and professional.’  After the interview, I sent him an email saying that I didn’t appreciate the things he said to me. His response is what you would expect, “I was just trying to help you, but never mind. That’s your loss. I’m great. I hope you feel better now.”

Yes, there are times that I am angry, but most of the time I’m disappointed and sad with how cruel people can be, especially to people they don’t even know. I grew up as I’m sure most black women have grown up as feeling like they’re ugly and not worth anything, except as being an object. I went through having my hair relaxed as a kid and having my hair break off.  I’ve been through having white kids calling me “Nigger!” “You’re ugly!” “What’s wrong with your hair?” “What’s wrong with your lips?” “You can’t see Bernadette! It’s black in here!” I have heard all the black jokes told by white people. I have been turned down from jobs because of my skin color and gender. I have been made to feel less than most of my life and I will probably have to deal with that pain for the rest of it.

BUT…that’s not me. I am so much more than someone bringing down my worth. I am so much more than being judge based on how I look or where I came from. Not many people give me a chance, but trust me, they’re missing out on one of the best people out there. I have to get up everyday knowing that there might be someone who brings me down based on my skin color and gender. Yet, I keep on getting back up to face that pain, to face those that are constantly in hate and feel the need to bring me down. I am worthy. I am beautiful, I am strong as hell, I am intelligent, I am damn talented and I’m not going anywhere.

 

“There is a kind of strength that is almost frightening in Black women. It’s as if a steel rod runs right through the head down to the feet.” -Maya Angelou 

 

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West African Peanut Soup

Serves 8-10

Ingredients 

sea salt and pepper to season

2 large sweet potatoes diced

1 carrot diced 

one medium size onion finely diced

4 large garlic cloves

1/2 tsp. of minced ginger 

2 tbsp. tomato paste

can of puree tomatoes 

can of chickpeas

handful of chopped spinach

1 cup of diced purple cabbage 

1-2 cups of chicken broth

3 cups of water

1/2-1 cup of natural peanut butter

1 tsp. of smoked paprika 

1/2 tsp. of red pepper spice

1/2 tsp. of garlic powder

1 tsp. of turmeric powder 

Toppings

chopped peanuts (optional)

minced fresh ginger (optional)

chopped green scallions

 

Directions:

  1. In a big pot and I mean big, saute the onion and garlic on medium heat until they become translucent. Season with salt and pepper.
  2. Then add the chopped sweet potatoes, carrots and ginger. Stirring together occasionally while being careful not to burn the ingredients, seasoning lightly with salt and pepper for about 10 minutes.
  3. After 10 minutes add tomato paste and stir together until well combined.
  4. Then add a can tomatoes, chickpeas and season lightly. Cook on medium heat for five minutes while occasionally stirring.
  5. Then add spinach, cabbage and chicken broth. After adding the broth, you may add 3-5 cups of water (depending on the thickness you want from the soup) and peanut butter.
  6. Combine the ingredients together and add the rest of the spices. After adding the rest of the spices bring to a boil.
  7. Once it has come to a boil lower it back down to low to medium heat and cover slightly with the top. Let the soup cook for at least 45 minutes to an hour. Feel free to season with more spices depending on how hot you want it.
  8. After cooking serve the soup with chopped peanuts, fresh minced ginger and chopped scallions.

 

Enjoy! and most importantly, love yourself and your worth. You matter.

Much love,

                                                                                                    Bernadette 

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Crispy Glazed Salmon

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Blouse- Uniqlo|Eyeshadow- Revlon

Photography & Styling by. Bernadette Mira

 

There are times that I forget how little I spend with my husband. I mean he’s my best friend and I feel like we never see each other sometimes. I spend most of my days working from home and taking care of the place while he works a 10-7 job. I know this is probably common for most couples, but at times I can’t help but feel “Are we the only ones that have to deal with this?”

 

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The time we spend together, I try to cherish as much as possible. Obviously, that doesn’t happen ALL the time because, there are the late night fights, making dinner at a un godly hour like 10 pm after kickboxing. Then after all is said and done, we normally ‘try’ to get to bed by 11 p.m. So, the time we spend together during the week is usually about two hours. I should consider ourselves lucky because, there are probably couples out there that don’t even see each other at all. I suppose it reminds me too much of the past, when we had to be away from each other for about half a year, because of family issues I had to deal with. It wasn’t a good time in my life and I never want to experience it again.

Anyway, this past week we got to spend more time with each other and I must say it was literally the happiest I have been for in a while. We were able to go over to Brooklyn early in the morning, walk around, chat and eat a delicious breakfast at Peter Pan donuts.  Being able to just walk around Brooklyn without being pushed are having to stop because of a big crowd, was at the same time weird but extremely refreshing. Other than just doing fun things, we got to talk to each other about what has been bothering us. Communication is very important to me when it comes to being in a relationship and also the will to listen and to keep on trying for one another. I know that my husband and I forget about these things at times, but we always come back to what is important to us.  I’m not sure what I’m trying to get at here, but I guess what I’m trying to say is that I dearly love my husband because not only is he my partner/lover but he is my best friend. We keep on trying for one another and I will always value that.

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Crispy Glazed Salmon

Serves 1-2

Ingredients

1/2 pound of salmon with skin

2 garlic cloves

2-4 tbsp of olive oil

sea salt to season

Glaze

(make before)

1 tbsp. of ponzu sauce

1 tsp. of honey

1/4 tsp. of red pepper flakes

juice from half an orange (small)

1/4 tsp. of black pepper

Optional 

broiled oranges

Utensils 

sharp knife to cut slits into salmon

non stick skillet

fish spatula or regular 

 

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Salmon

Directions:

  1. To prepare the Salmon: Gently cut 4-5 medium to long slits horizontally on the skin side of the salmon. Once the slits are present, gently rub sea salt or kosher salt in between the slits. Then let it rest.
  2. Heat a non stick skillet (see notes) on medium heat add two garlic cloves along with 2 tbsp. of olive oil.
  3. Once the skillet is heated, gently add the salmon skin side down and facing away from you so oil doesn’t splash.
  4. Season the flesh side of the salmon with salt.
  5. Do not flip the salmon until it has cooked at least half way. Once it is about half way cooked, glaze the top of the salmon with the ponzu/citrus glaze. (You may make this beforehand.)
  6. Once it has been glazed, flip the salmon and cook for about 3-5 minutes.
  7. Gently remove the salmon and set on prepared dish to serve. You may serve this with whatever you like. I made some broiled oranges to add extra citrus, but the salmon would be also delicious with a side salad or couscous.

 

Notes: Please, please, use a non stick skillet. It will make your life so much easier  working with the salmon. That is all.

Enjoy! and happy eating!

Much love,

                                     Bernadette 

 

 

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Fighting the good fight

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Satin Red Shirt- Pretty Little Thing| Bra- UnderArmour| Leggings- Uniqlo| Boxing Gloves- Twins|Tassel Earrings- H&M

Photography by. Bernadette Mira

Assisted by. Garrett Hagen

When I was a young girl I was constantly dancing. I started dancing to keep the traumatic experiences that I was enduring when I was 6 to about 10 years old at bay. I could express my feelings that way without turning it out on myself. All I wanted to do was dance. There was never a moment that I wasn’t thinking about it. While ‘studying’ at school, I would be creating new dance combos in my head. Then as soon as I would get home from school, I would turn on the stereo and dance in the living room until most of my family members came home and there wasn’t enough room to do double turns and leaps. After dinner,  I would then head to actual dance classes till about the late evening. Even though I needed that support from my parents to understand what I was going through, dance was the only thing that I could rely on. It helped me get through the most painful moments. I would dance while tears were streaming down my face and afterwards I can honestly say that I felt refreshed and felt like I was doing something for myself.

There became a point where dancing was put on hold and unfortunately I never seriously got back into it like when I was at 17. So, after years of almost zero physically activity, I found another passion. It’s been about a year and half now that I started doing kickboxing. I never thought that I would find something else that would make me feel the way that I did when I was dancing. Not only does it make me feel great from just the aspect from working out, but I feel like I have family there.

It’s almost like a slap in the face to the people who weren’t there for me when I was younger. I have that now and I’m grateful for that. If I’m down, people notice and they care to ask. The teachers are remarkable and they care immensely about what they’re doing. The past year and a half, I’ve been in and out of kickboxing from getting sick or hurt, which ALWAYS is a bummer during the down times that I’m out, but I’m always coming back to that space when I recover.  I found my family and I’m not going to let that go.

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Spaghetti Bolognese

Serves 4

Ingredients

1 medium onion finely diced

4 large garlic cloves minced

2 tbsp. of olive oil

kosher salt and black pepper to season

1 to 1  1/2 pound of ‘good’ ground beef

1 tbsp. of tomato paste

1 can of puree tomatoes

1/2 cup of water (if needed for sauce)

1/2 tsp. of dried basil

2 tbsp. of dried oregano and fresh oregano to top

1 tsp. of dried thyme 

1 tsp. of red pepper flakes

(More kosher salt and black pepper to taste)

1/2 a packet of spaghetti 

Parmesan cheese 

Directions:

  1.  For Sauce: In a dutch oven or large skillet, saute onion and garlic on medium heat with 2 tbsp. of olive oil until soft. Season with kosher salt.
  2. Then add 1-1 1/2 pound of ground beef and cook until brown on medium-high heat with the onions and garlic. Season with black pepper and kosher salt.
  3. Once brown, add 1 tbsp. of tomato paste and stir into the meat until combined.
  4. Then add one can of puree tomatoes (if there isn’t enough sauce add 1/2 cup of water to the mix and boil off till the mixture has reduced, for about 15-20 minutes)
  5. While the sauce is boiling off  add the seasonings. Basil, oregano, thyme, red pepper, kosher salt and pepper for taste.
  6. While the sauce is cooking on medium-high heat periodically stir so it doesn’t stick to the pan and or dutch oven.
  7. For Spaghetti: For my spaghetti, I add enough water until it fills the pot half way. I then add a dash of kosher salt and about 1-2 tsp. of olive oil. I then bring the water to a boil and add the spaghetti. I like to cook my pasta till al dente, about 15-18 minutes.
  8. Once draining the spaghetti and the sauce has reduced/seasoned to your liking, grab yourself a big plate and dig in. Be sure to add some fresh oregano and parmesan cheese to top it off! Enjoy!

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Falling over Bagels

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All I can ask is “Why?” Sometimes life sends you curve balls. Is that the saying that people say? Well, life has sent me quiet of bit of those balls and sometimes I just want to throw them in the fire. For the past month and a half, almost, I have been suffering with colitis. If you don’t know what that is, please do yourself a favor and don’t look it up, it’s terrible. You literally feel like your dying from the pain and all I can say is take care of your gut and don’t take too many antibiotics IF you can help it.

So, Christmas and the holidays were non-existent for me, because I couldn’t celebrate while kneeling over with pain. Even though the pain kept me down, there have been  days where I have felt fine. On one of those days I decided to embark on making bagels.

Now, I have never in my life made bagels and I honestly thought it would be an easy task, but as you can see some of my bagels have a unique shape. Which is fine and Julia Child would probably approve of the attempt. Yet, in future baking, I am determined to create the perfect, circular shape for a bagel.

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Poppy Seed and Parmesan Garlic Bagels

Makes 12

Ingredients 

Poppy Seed Bagels

1 tsp. of active yeast

2/3 cup of warm water

1/2 tsp. of brown sugar

2 cups of bread flour

1 tsp. of kosher salt 

1/2 cup of water

1 tsp. of baking soda 

2 beaten eggs for egg wash

1/2- 1 cup of poppy-seeds (make ahead)

Parmesan and Garlic Bagels

1 tsp. of active yeast

2/3 cup of warm water

1/2 tsp. of granulated sugar

2 cups of bread flour

1 tsp. of kosher salt

1/2 cup of water 

1 cup of shaved parmesan (make ahead)

1/2 cup of minced garlic (make ahead)

 

Extra: flour, oil, damp dish towels, a big pot

Directions:

  1. In two separate bowls add yeast, warm water and sugar. See Notes. Let both mixtures sit for 5 to 8 minutes. Then set aside.
  2. In two big bowls sift flour and salt together till combined. Then create a well into the flour and add the yeast mixture.
  3. Slowly mix the dough and incorporate the 1/2 cup of water for both mixtures. Then knead the dough for 5-10 minutes or until elastic.
  4. Then lightly oil two clean bowls. Let both of the dough mixtures rest for an hour with a damp cloth on top.
  5. After resting shape the dough into bagels. By doing this, cut the two dough mixtures into halves. Then with a sharp knife cut 6 medium size balls–making 12. (6 for the poppy-seed and 6 for the garlic bagels)
  6. Once you have your twelve balls, gently place your ring finger into the middle of the dough ball until your finger pokes through. Then carefully move the dough around in a circular motion with both of your hands pulling on each side as you go around. See shaping bagel video.
  7. After shaping all twelve bagels, on an oiled sheet or plate let the dough rest again with a damp towel for 30 minutes. Meanwhile, preheat the oven to 425 F.
  8. Once the bagels are done resting, create your hot water bath. In a big pot add water about half way with 1 tsp. of baking soda then bring to a simmer.
  9. Once the water has start to simmer, gently with a slotted spoon add the bagels one by one. Do this in batches of twos or threes, depending on the size of your bagels. Let each bagel boil for 2 minutes on each side. Then set aside to rest on a clean plate.
  10. Create your egg wash for the bagels and brush all of them till fully coated. At this point add your toppings, poppy seeds for one batch. Then, fresh minced garlic and shaved parmesan for the other. Cover the bagels completely.
  11. On a baking sheet bake the bagels for 30 minutes or until lightly brown. Bake the bagels in two separate batches.

Enjoy!

 

Notes: For the poppy-seed bagels mix the brown sugar into the yeast/water mixture.

 

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Photography by. Bernadette Mira

Moroccan Eggs and Rolls

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Moroccan eggs, formally known as Shakshuka is probably one of my all time favorite dishes. It’s something so simple but utterly delicious. The combination of the spices with the sweet tomato sauce paired along with either sauté mushrooms or succulent chorizo is an experience that I always want to come back to. Well, possibly dive into depending on how hungry I am.

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 Even though this dish is simple, I wanted to pair it along with something maybe not so simple and adds a little bit more time in the kitchen. I promise you though, with a little more preparation ahead of time, it will be worth the wait. So let me introduce you to today’s dishes…

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Moroccan Egg Dish with Moroccan Rolls

Ingredients

Egg dish

Serves 2-4 

2 to 3 eggs

1 14.5 oz can of puree/crushed tomatoes

half of 1 large yellow onion finely diced

3-4 large garlic cloves minced

2 tbsp. of olive oil

1/2 pound of chopped chorizo (or 1/2 pound of chopped white button mushrooms)

1 tbsp. of honey 

2 tbsp. of tomato paste

1 tsp. of paprika 

1 tsp. of crushed red pepper

1/2 tsp. of thyme

1/2 tsp. of turmeric 

salt and pepper to taste 

fresh oregano to top (optional)

Moroccan Rolls

Makes 6 

Ingredients

1 2/3 cup of white bread flour

1 tsp. of yeast

6.5 ounces of warm water

1 tsp. of sea salt

1/4 tsp. of granulated sugar

 4 tbsp. of toasted sesame seeds

Spice mixture

2 tsp. of cinnamon

1 tsp. of nutmeg

1 tsp. of turmeric 

1/2 tsp. of cardamom 

1/4 tsp. of black pepper

1/4 tsp. of cloves 

(Prepare spices together in a mortar and pestle to combine-keep in glass container till use)

Directions for Moroccan Rolls:

(May make the day before)

1. Gently rub the yeast into the bread flour. Once incorporated add the water, salt and sugar.

2. With either a standing mixer or by hand, mix the ingredients together till it starts to form together. Should take about 4 minutes. The dough will be sticky. Don’t  worry though, the dough will come together in time.

3. I like using the technique where you stretch the dough and fold it back together. For an example, watch here (stretch and fold technique)* While doing this technique, it helps bring the dough together by slapping it onto the work surface then folding over. Continue this technique for 10-15 minutes until the dough starts to come together.  After ten minutes or so, you can start adding some flour to the work surface. While working the dough add the bread spices till incorporated. To form a ball, fold each edge of the bread into the center and pinch together so it holds it shape.

4. Once the dough has been shaped into a ball, in a lightly oiled bowl add the dough ball and cover with a lint free towel to rest for an hour in a warm area.

5. After an hour turn the dough out onto a floured work surface and divide the dough into two. With the palm of your hands create two log shapes. To create the log shapes, use the heel of your palm to flatten the two logs and gently fold one side into the center then continue to do the same with the other side. Pinch both sides together going all the way down the log, so they hold the shape.

6. Turn the logs over with the pinched seem facing downwards, and cut 3 equal slices from each log, creating 6 rolls. To create the rolls into small balls, use the same technique of folding the edges inward into the center then pinch the edges together. Then with the palm of your hand gently smooth the edges out by rolling the ball in a circular motion going counter-clockwise.

7. After forming the 6 balls, brush one side with a little water then dip the rolls into the bowl of toasted sesame seeds. Continue this process with all of them.

8. After brushing the dough, add the rolls to a *baking sheet* or pizza stone. Cover the rolls again to rest for 45 minutes in a warm area until they double in size.

9. While the rolls are resting preheat the oven to 475 F.

10. Once the rolls are done resting, mist the inside of your preheated oven with water, either gently by hand or preferably a spray bottle. Afterwards add the tray of rolls to the oven and bake for 11 minutes or till golden.

11. After baking, rest the rolls on a wire rack for at least 5 minutes.

Notes:* If you don’t have a pizza stone, I like to use a baking sheet to create the same type of surface by turning the baking sheet upside down. So, if you don’t have a pizza stone do this before adding the rolls to the sheet for the second proof. See in direction #8.

Directions for Egg dish (Shakshuka):

1. In a medium cast iron skillet, add 2 tbsp. of olive oil, diced onions and garlic and sauté on medium heat for 5-10 minutes until lightly brown.

2. Then add salt and pepper to taste. Gradually add the chopped chorizo or mushrooms and mix with the onions and garlic till brown on medium heat. Then add the tomato paste and mix in well.

3. Once the chorizo has browned add the honey and seasonings and mix well until fully combined.

4. Then add the can of tomatoes and cover the top of the meat or mushrooms by using the back of a wooden spoon so only the tomato sauce is showing.

5. On medium heat cook for about 5-10 minutes, while keeping an eye on the meat, onions and garlic underneath to prevent burning.

6. After some of the tomato juice has boiled off, create 2-3 separate holes for the eggs to be placed. By doing this, gently with a spoon create a small opening for the egg to cook, you should see the bottom of the cast iron skillet so it’s able to cook. Do this with all the eggs, by cracking the egg on a flat surface and gently adding it into the skillet.(Without getting shells inside.) Cook for 5-8 minutes or till the egg whites have cooked but the yolk is still runny. Once again, be mindful of the onions, meat and garlic underneath so they don’t burn.

7. Serve dish in cast iron skillet for easy dipping. Top with fresh oregano and Moroccan rolls on the side.

Enjoy and happy eating!

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Photography by. Bernadette Mira

I often wonder…

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Photography by. Bernadette Mira

I often wonder how people discover their “true calling”. Reading through Julia Child’s Life in Paris is fascinating and leaves me the question of how will I know what I would like to do as a career?  I mean Julia was in her late 30s if I remember correctly until she found her calling. Well, began to experiment with the idea of cooking. Perhaps, I am too picky when it comes to these things but I don’t want to be stuck doing something that I  don’t enjoy for years to appease others. I did that once, and I’m not going back there again (fingers crossed)!

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So, here I am. Spending most of the days carving out a schedule that wont leave me completely exhausted but filling it out with enough projects to leave me feeling productive. I have been playing with the idea of creating my own career, because being a young black woman in these times and let’s be honest ANY time, I have to create something meaningful for myself. I have learned through all the job interviews that no matter how talented I am that no one is going to give me the job I would ideally want because I am black. I am plunging in head first and fully going into the deep waters to discover myself.

I honestly have nothing to lose at this point. At the brink of living a world where everything seems to fall apart literally every week, I need to make the most of it while I can.

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Roasted Carrots and Potatoes with Hummus 

Serves 4

Ingredients 

Hummus

1 can of drained chickpeas 

1/4 cup of Tahini 

1/2 tsp. of paprika 

1/2 tsp. of cumin

1/2 tsp. of oregano 

1/8 tsp. of sea salt 

1/8 tsp. of black pepper

1/8 tsp. of lemon zest

juice from half of a lemon 

4 to 6 tbsp. of olive oil

extra oil for drizzling

Roasted vegetables 

4 to 5 medium size carrots 

1 medium size russet potato cut into half moons 

sea salt and pepper to season 

1 to 2 tbsp. of olive oil to coa

Directions:

1. Preheat oven to 375 F having a rack directly in the middle.

2. While the oven is preheating, throughly wash the vegetables and pat dry with a paper towel.

3. Then cut the stems/greens off the carrots and cut the potato into half moon shapes (diagonally).

4. Add parchment paper to the baking tray and add the vegetables to the tray while fully coating them in olive oil. Then season generously with salt and pepper.

5. Roast the vegetables to 30 to 45 minutes or until tender to the touch. Then let rest for five minutes and serve with hummus.

6. Prepare the hummus in a food processor. Add all the ingredients one by one and season to taste. Serve in a big bowl for easy reaching and sharing.

Note: If the hummus is too thick or dry, add water or olive oil 1 tsp. at a time until desired texture.

Enjoy…or as Julia would say, Bon appetite!

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Curry Chickpea Pita Sandwich

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Photography by. Craig McDean(Left) and Bernadette Mira(Right)

Model: Gal Gadot

I never quite know how my weeks are ever going to be. When Sunday rolls around I try to set all these expectations. I’m going to wake up at 8:20 a.m. and make it to every 9:00 a.m. morning kickboxing class Monday through Friday then hit it hard on studying languages French and Japanese and make sure I get at least two recipes done this week for my blog! This past week didn’t go that way.

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I noticed myself falling. That deep, dark hole that I’m all to familiar with started to creep in the second I woke up on Monday morning. “Hello, my unwanted friend. Oh? What’s that you say? I’m not good enough? I will never accomplish anything or discover who I am as person?…Oh…that’s…great.” This conversation was never-ending till late this past Friday.

Ever since I realized that Musical Theatre was not the path for me, that it was more of a dream and desire of my adoptive parents, I realized that I was trying for years to please them and not myself. Going to theatre school, sitting out in the cold waiting for hours to MAYBE be seen for an audition, dealing with the numerous toxic people in the industry…it was exhausting and it definitely wasn’t what I wanted to do long-term. So, now that I’m off that path and separated from my adoptive family, I don’t know who I am. I have to start over completely.

Maybe I’m just complaining and maybe nothing is truly wrong with not knowing what you want to do with your life, but it honestly bothers me. I THINK I like cooking and I THINK I enjoy taking photos, but am I actually doing it for myself or for others again?

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Curry Chickpea Pita Sandwich

Serves 2-3

Ingredients 

1 can of drained chickpeas (or dried that have been cooked)

Half of a yellow onion finely diced

Sea Salt 

Black Pepper

1/2 tsp. of ground garlic

1/2 tsp. of smoked paprika 

1/2 tsp. of curry powder

1/4 tsp. of turmeric 

1 tsp. of Tahini 

Yogurt sauce:

1/4 cup of plain yogurt 

4 big garlic cloves minced

Half of a cucumber finely diced 

1 Squeeze of half of a lemon juice (about a 1 tsp)

Toppings and Extras:

2-3 Toasted pita pockets

1/8 cup of chopped cashews 

1 small handful of diced grape tomatoes 

1 small handful of arugula 

2 hard-boiled eggs (make the night before)

Directions:

  1. Preheat oven to 350 F.
  2. While the oven is preheating, make your yogurt sauce. Add the yogurt, minced garlic and cucumber and mix well together. Then add the squeeze of lemon juice. Be sure to only add a squeeze or two, about 1 tsp. (You don’t want the mixture to be too runny.) Then once the mixture is mixed well together set it in the fridge to rest.
  3. Then chop and prepare the toppings. Cashews, grape tomatoes, and washed arugula then set aside.
  4. By this time the oven should be done preheating and if not, continue to chop the half of the yellow onion for the chickpea mixture.
  5. Once the oven is heated add the pita pockets and toast them until warm.
  6. Then in a large pan on medium heat add 1 tsp. of olive oil. Once heated add the chickpeas, onions and spices and mix well together. Once the mixture is combined turn off the heat and then add 1 tsp. of tahini and mix again till combined. Move the pan off the heat and start serving.

I serve my pita pockets by cutting them with a scissors. I cut half of the top off the pita so it creates easy access to fill it in with the chickpeas and toppings. I did mine as followed, chickpeas, arugula, tomatoes, cashews, more chickpeas then yogurt sauce. Then I had the hard-boiled eggs on the side. Feel free to add the eggs into the pita pocket. Enjoy and happy eating!

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Photos by. Bernadette Mira