Welcome to the Chic-Peas Kitchen!



We're two best friends, Kelly and Suanne, who love to cook! We have a passion for fresh food, complex flavors, and saving time. We'll share with you what's for dinner (really!) as well as how we made it and how we can make it better.

Jump in and learn with us!

Monday, May 30, 2011

Escarole with Chickpeas

I picked up escarole from my grocery, largely because it was the only leafy green that was on sale. I had seen it on menus and in things before, but had never cooked with it personally.

I borrowed the recipe from "Ezra Pound Cake" which I found through Foodgawker. It combines the leafy and slightly bitter escarole with raisins and caramelized onions. I replaced the raisins with dried cranberries.


I'd definitely make this again. The chickpeas and cranberries really complemented the greens well and made it a hearty dish.

Monday, May 9, 2011

Mango Smoothie

Mango mango mangoes! Mangos are definitely one of my favorite fruits. So when I saw them on sale, I definitely bought too many - and they were all ripe. So hence today's recipe, which combines mangos and other fruits into a delectable smoothie (or shake, depending how you think about it).

Mango Smoothie
Yields 4 cups - 2 large servings

2 ripe mangoes
2/3 banana
1 apple
1/4 cup milk
2 tablespoons unsweetened yogurt
Optional: 3 tablespoons vanilla ice cream (it had to be eaten - it was getting all crystallized. So sue me.)

  1. Peel the banana, core and cut your apple into large chunks. Toss into the trusty blender and pulse a few times.
  2. Peel and dice the mango - this will be messy. Toss into blender with the yogurt, milk, and maybe the ice cream. Blend until smooth.
  3. For a thinner shake, use more milk. For a thicker shake, use more ice cream, ice, or less ripe mango.
  4. Enjoy!

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