{"id":3564,"date":"2015-02-21T08:30:49","date_gmt":"2015-02-21T08:30:49","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3564"},"modified":"2015-02-21T08:30:49","modified_gmt":"2015-02-21T08:30:49","slug":"10-minute-meal-chick-peas-chorizo-pimenton","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3564","title":{"rendered":"10-minute meal: chick peas, chorizo, piment\u00f3n, &#8230;"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/02\/chick_peas_chorizo_pimenton_garlic.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3568\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/02\/chick_peas_chorizo_pimenton_garlic.jpg\" alt=\"chick_peas_chorizo_pimenton_garlic\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Years ago <a href=\"http:\/\/bittman.blogs.nytimes.com\/author\/mark-bittman\/\">Mark Bittman<\/a> gathered together a list of 101 meals that could be prepared in 10 minutes or less, <a href=\"http:\/\/www.nytimes.com\/2007\/08\/08\/dining\/08mini.html?_r=0\">later edited up to 111<\/a>. Two of his suggestions in particular have made regular appearances on our table since then, because not only can they be assembled in that period of time, but they&#8217;re both delicious, and both depend on ingredients I can easily keep on hand without worrying much about a spoil date.<\/p>\n<p>Last night we went to <a href=\"http:\/\/americansymphony.org\/max-von-schillings-mona-lisa\/\">the opera<\/a>, and we\u00a0 knew we would be back home too late to do any regular meal preparation.\u00a0 It was also a cold night, so the answer was obvious.\u00a0 It wouldn&#8217;t be the unheated tuna with cannellini beans and chopped red onion, but the chick pea soup, with piment\u00f3n, chorizo, garlic, and sherry.\u00a0 The basic formula,which appeared in the New York Times eight years ago, was pretty minimal:<\/p>\n<blockquote><p><em><strong>40<\/strong> Put a large can of chickpeas and their liquid in a medium saucepan. Add some sherry, along with olive oil, plenty of minced garlic, smoked piment\u00f3n and\u00a0chopped Spanish chorizo. Heat through.\u00a0\u00a0 <\/em><\/p><\/blockquote>\n<p>To that simple recipe I added, this time at least, a little of the tomato juices I had left over after using a can of very good Italian plum tomatoes in another meal, and I finished the hearty mix\u00a0 with some chopped fresh parsley from Manhattan Fruit Exchange;\u00a0 the excellent chorizo came from an amazing Amish family farm in rural Pennsylvania, Millport Dairy, which sells its produce in New York greenmarkets, including the one I visit regularly, in Union Square<\/p>\n<ul>\n<li>The wine was a Spanish red, Terra \u00danica Tempranillo-Monastrell Valencia 2006<\/li>\n<li>the music was Dvo\u0159\u00e1k&#8217;s <span class=\"st\">Piano Trio No. 4 in E Minor, Op. 90, B. 166, the &#8216;Dumky&#8217; Trio<\/span><\/li>\n<\/ul>\n<p>Like most of the 10-Minute meal suggestions, this one almost begs for creative additions;\u00a0 We&#8217;ve enjoyed it with leftover wilted kale, collards, or other greens, but I can imagine any number of other cooked vegetables working as enhancements, giving them a chance to leave the refrigerator and shine a second time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Years ago Mark Bittman gathered together a list of 101 meals that could be prepared in 10 minutes or less, later edited up to 111. Two of his suggestions in particular have made regular appearances on our table since then, because not only can they be assembled in that period of time, but they&#8217;re both &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-3564","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3564","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3564"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3564\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3564"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}