Looks and sounds fabulous!!
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I will definitely make it again!
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Chicken enchiladas. Rotisserie chicken, onion, garlic, poblano pepper seasoned with cumin, coriander, Mexican oregano and chile powder. Served with salsa verde, pepper jack cheese, sour cream, cilantro and lime cilantro rice. Little gem, sweet onion, tomato, avocado salad, chipotle ranch dressing.
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Very appealing!
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thanks for moving this, @LindaWhit !
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thanks!
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thank you!
omg i’ve never heard of hummus without olive oil!
does it taste very different - aka, very tahini-y - from other hummus?
i don’t put cumin in mine either but i do love garlic. and lemon juice.
Seared tuna over French lentils. I don’t really like raw tuna, but just a brief sear on the outside and very rare inside is great.
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that looks wonderful - i can almost taste it from here.
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Chole bhature for dinner, using up the last of a batch of chana masala from the freezer and with bhature made following this recipe:
The first one didn’t puff up as much as the second one, maybe because the oil wasn’t hot enough. I put it in at about 350F.
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i had leftover rice from poke bowls my sister and i had over the weekend, so i turned some into a kimchi rice bowl for me, with the last of my very old, very sour kimchi (that i i should have used for the kimchi jiigae!) with added store-bought kimchi cukes, slivered nori, TJs calamari bits, furikake, and the BF’s beautiful soft-boiled egg. A taste sensation, though i know the BF probably did not appreciate the aromas. 
He made himself another version of pad kra pao but with a scrambled egg and tomato this time (broke his yolk.)
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those look PERFECT.
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Quick Meatball Ragout - meatballs done with ground beef, sour cream, breadcrumbs and egg. First seared, then simmered with green peppers, chickpeas, diced tomatoes, scallions and finished with some lemon juice
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My favorite 
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Love bhature!
I never make them as big at home as out because it takes soooo much oil for a kadhai that size 
(Also I hate rolling out AP flour because of the stretchiness vs chapati flour.) But the fun of poking a hole in a hot bhatura to deflate it is 
Try a Bombay-style chana / chhole recipe next time to compare and contrast — it has more onion and tomato and is red rather than brown (which is characteristic of North Indian chhole). A touch both sweeter and tangier.
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I took the day off today since I knew I’d be up late watching the Oscars last night. I slept in a bit and had a lazy morning at home then this afternoon I went to Chinatown to replenish my Asian ingredients and to pick up veggies for tonight’s stir fry. So I started with a couple of spring rolls, then I had a shrimp bok choy stir fry then finished with a mille feuille.
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More and more recipes I see omit olive oil and use only tahini. The olive oil is used exclusively for drizzling as a garnish. I prefer the texture and taste – way less stodgy. I include most of the bean liquid, too.
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I agree. Bean stock, if I cooked from dry, is the most preferable to me at this point, with a dribble of olive oil to garnish.
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Shrove Tuesday! IHOP is offering a short stack for free from 7am to 7pm, for those of you who frequent IHOP and follow pre-Lenten consumptions. Laissez les bon temps rouler! 
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