Creamy Chickpea Casserole

1 onion
3 strips bacon
8 oz cream cheese
6 oz plain yogurt
1 egg
1 c Parmesan cheese, divided equally
2 tbsp lemon juice
2 15 oz cans chickpeas
Italian herbs
salt and pepper
1/2 c Panko bread crumbs
olive oil

Dice bacon and cook until crispy. Dice onions, add them in, and cook until translucent. Meanwhile, mix the cream cheese, yogurt, egg, 1/2 of the Parmesan, lemon juice, and herbs. Add in the bacon, onions, and chickpeas, and mix well. Pour into a greased 9×9 pan. Mix the bread crumbs and the rest of the cheese with some herbs, salt, and pepper. Top the chickpea mix evenly, and pour on a little olive oil. Bake at 350 for 40 minutes.

Dude, you don’t even know how freaking delicious this is. It’s creamy and crunchy, and it’s very filling. Best of all, the only real carbs are the bread crumbs (chickpeas don’t count. They don’t count, I say!!), and chickpeas are cheap and full of lots of good nutrients. Seriously, you should all make the heck out of this. It reheats and freezes well, too.

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Pork ‘n’ Beans

3 slices bacon, diced
1 onion, diced
1 10 oz can* black beans
dashes of cumin, Cayenne, salt
balsamic vinegar (optional)

Cook the bacon until crispy. Drain off a little of the excess oil, then cook the onion until translucent. Add the beans and spices, and cook for however long you like. You can just heat it through, or you can stew it for a while until the flavors get all combined. Serve with rice, toast, whatever. Add balsamic vinegar if you love it.

Funny story, I was complaining on Twitter about having “nothing” to eat, and then I rattled off all the food in my house, and I decided bacon, onion, and beans sounded awesome. It is.

*I’ve tried many times to cook dried black beans, and I have failed each time. If anyone has any tips on how to cook dried beans and actually getting them soft, let me know.

Cold-brew coffee

3/4 cup loosely packed coffee grounds*
3.5 to 4 cups cold water
large French press

The night before you want said coffee, put the grounds in the French press. Add the water. Give it a stir with a NON-METAL** stirring tool, put the top on (but don’t plunge it), and wait at least 8 hours (I waited around 10 because that’s when I woke up). Next morning, prep a tall glass with ice. Hit the plunger, and pour out around 1/3 to 1/2 of the coffee. Mix in whatever you like. (If you’re going to do sugar, though, use confectioner’s sugar or make simple syrup, since plain sugar doesn’t mix in cold water. Also, add lots of milk if you’re adding milk, and if not, I’d add some cold water to thin it out.) Drink this slowly and wait a few minutes before you have another one. I know it’s delicious and refreshing, but Natalie Dee describes this recipe as “pants-sh*ttingly caffeinated,” so drink at you and your heart’s own risk. Oh, wait, is it just me who has a sad, tiny bird heart that flutters near the edge of death whenever she has too much coffee? Womp womp.

*I used to be kind of a coffee snob when I drank coffee regularly. I’d buy a new 1/2 lb every week, grind my two tablespoons fresh daily, I only used one of Oren’s dark roasts, and I’d sneer at diner coffee. I don’t drink much coffee these days, so now I just use whatever’s in the house. Now, it’s some super-strong stuff my sister brought back from Malawi, but when I’m out, it might well be Folger’s.

**Otherwise, you’ll break your French press with excessive stirring, and IKEA’s kind of far away to go specifically just to buy another one.