Yesterday morning, I woke up at 5:00am to volunteer at the Raleigh Rescue Mission. Upon entering the building, I realized that shelters wake up hours before the rest of the world. I sleepily made my way to the kitchen where 4 energetic residents were preparing breakfast.
Finding a spot next to the stove, one man encouraged me to take over the pancake making. With a giant bowl of pancake mix and a commercial size working surface, I began the process of flipping over 100 pancakes.
I soon discovered that one of the residents, who took me on as his apprentice, had quite a bit of kitchen experience. In fact, he made me look like a serious amateur (as opposed to a slight amateur, which I know I am). Reminding me to grease the surface every time and not press down on the pancakes (it causes the outside to cook without cooking the inside), I learned how to cook for a large crowd…and, honestly, I don’t think I’m cut out for it. It was a fun morning, and my respect and admiration goes out to those men who can juggle cooking eggs, pancakes, sausage, bacon, and grits before the sun comes up.
Indian Spiced Chickpea and Tomato Soup
Recipe by Rachel Ray
1/4 cup extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 teaspoons ground cumin, 2/3 palm ful
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
Salt and pepper
2 cups chicken or vegetable stock
1 (28-ounce) can fire roasted tomatoes
1 cup plain yogurt
Warm pita, any flavor or variety, toasted
Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.
Finding a spot next to the stove, one man encouraged me to take over the pancake making. With a giant bowl of pancake mix and a commercial size working surface, I began the process of flipping over 100 pancakes.
I soon discovered that one of the residents, who took me on as his apprentice, had quite a bit of kitchen experience. In fact, he made me look like a serious amateur (as opposed to a slight amateur, which I know I am). Reminding me to grease the surface every time and not press down on the pancakes (it causes the outside to cook without cooking the inside), I learned how to cook for a large crowd…and, honestly, I don’t think I’m cut out for it. It was a fun morning, and my respect and admiration goes out to those men who can juggle cooking eggs, pancakes, sausage, bacon, and grits before the sun comes up.
Indian Spiced Chickpea and Tomato Soup
Recipe by Rachel Ray
1/4 cup extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 teaspoons ground cumin, 2/3 palm ful
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
Salt and pepper
2 cups chicken or vegetable stock
1 (28-ounce) can fire roasted tomatoes
1 cup plain yogurt
Warm pita, any flavor or variety, toasted
Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.
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