The Gansiefication of BS
Or, how I learned to stop worrying and cook an entire meal without pork or pine nuts.
The problem with this whole food blog thing is that every time I cook a meal, I feel like I have to do something really original and different – or at least put a new bloggable spin on it – so that I can share the results with you guys. It’s a lot to live up to. Every time I make a plain old quesadilla or just boil up some noodles, I can’t help but think that I’m wasting valuable cooking time on something that isn’t good enough to blog. It’s kind of stressful actually. See what you people are doing to me?
I recently realized that because I’m always trying to do something new, I never even think to make everyone else’s great recipes that appear on this site, which really was the whole point of this thing in the first place. So when I had a half-empty fridge and no original ideas goin on recently, I decided I should try out one of gansie’s more delicious looking creations, Eggplant and Chickpea Lasagna.
Before Gansie says wait, wait, wait, that pansy little slice looks nothing like my beautiful hearty lasagna, I did make a few modifications, just so I would have something to write about. Details after the j.
I basically followed gansie’s directions, but because this was a fridge-emptying meal, I didn’t have all the ingredients on hand. I don’t usually have chickpeas hanging around, so instead of that layer, I diced up some Kalamata olives on top, and instead of feta I melted some fresh mozz and halloumi cheese, with parm grated on at the end. Oh, and I didn’t have any spinach either (hence the thinness), but I did just happen to have a spinach terrine from D’artagnan – I swear I’m not doing PR for them, but I seriously will buy any of their fancy-pants products that show up at the co-op. So I just spread that out over the top eggplant layer in lieu of actual spinach.
I realize the whole allure of a noodle-less lasagna for some of you dieters may be the carb-free aspect, but I will have none of that, so I served it up on a toasted flatbread.
OK, so I kind of half-assed followed gansie’s directions, and mine doesn’t look nearly as impressive as her beauty shot, but still thought I should let you guys know it’s a delicious idea and surely should be tried!
Oh, and for the record, it would be great with pine nuts crushed on top. Sorry, couldn’t help myself.