Spicy & Sour Chickpea tomato curry
Featured Image

This is super easy and delicious.  Vegan too! (without the yogurt)  If you are not vegan it would be great served with some grilled, spicy chicken.  Serve on noodles, spinach or rice -whichever you prefer.  I added some scallions and cilantro and stirred in some nice Greek yogurt before eating.  Mango chutney would be good as well.

2 -19 oz cans of chickpeas, drained

2- 28 oz cans of tomatoes, (mash up any whole tomatoes with a masher before using)

2 Tbsp Tamarind concentrate mixed with 1/2 cup water

3 Tbsp olive oil

1 medium yellow onion, chopped thin

1 Tbsp fresh garlic, pressed

1 Tbsp fresh ginger, minced fine

1 tsp. Turmeric

1/2 tsp. cayenne pepper

2 heaping tsp. madras curry powder

1 tsp. ground cumin

coarse sea salt to taste

fresh ground black pepper

cilantro, scallions, Greek yogurt for condiments

washed spinach or cooked rice noodles or prepared Basmati rice for serving

 

Directions-

1. Heat 3 Tbsp oil over medium heat with the onions and a good dash of salt.  Stir often and cook until golden.

2. Add garlic, stir for 30 seconds, Add spices (turmeric, cayenne, Madras curry powder and cumin) and stir to combine.  Add Tamarind/water mixture, canned tomatoes, chickpeas and ginger.  Stir, bring to light boil and reduce heat to simmer for 20 minutes or so.  Adjust for salt and add fresh ground black pepper.

3. Serve over rice, noodles or spinach.  Toss some fresh scallions and cilantro on each serving and a dollop of Greek yogurt.

Serves about 8.  Around 295 calories per serving before rice or yogurt.

Do it!

 

0 comments
pumpkin pie breakfast oats
Featured Image

If you love pumpkin and you love oatmeal (which I do) – this is the best breakfast ever.

Ingredients-

1/3 cup rolled oats (I use only oats gluten free oats)

1 cup soy milk (or water if you want to save some calories)

1/3 cup organic pumpkin puree (I used a natural pumpkin puree- if you want it more dessert like you can always use canned pumpkin pie puree)

1/2 tsp cinnamon (or more if you love it)

1 Tbsp maple syrup

salt- to taste

Walnuts (for topping)

 

Directions-

 

1. Combine oats, a bit of salt and soy milk in a medium pot and bring to a boil.

2. Turn down heat to medium/low and stir in your pumpkin puree. Heat and stir for another 6 minutes or so or until the oatmeal reaches your desired consistency.

3. When oatmeal is done, stir in maple syrup and cinnamon and remove from heat

4. Top with fresh raw walnuts, a bit more milk and another sprinkle of cinnamon.

 

I love this breakfast

 

 

 

 

 

 

0 comments
chicken curry waffles
Featured Image

This was a good idea.  I’m obsessed.  The waffles are gluten free of course.  You can easily heat (crisp) them up the next day in a toaster too- so make extras!

recipes-

 

Chicken Curry-

Ingredients-

2 pounds boneless skinless chicken breast cut into 1 inch pieces

2 teaspoons salt

1/2 cup canola oil

1 1/2 cup chopped onion

2 Tbsp minced garlic

1 Tbsp minced ginger

1 Tbsp madras curry powder

1 tsp. ground cumin

1 tsp. ground turmeric

1 tsp. ground coriander

1 tsp. cayenne pepper

1 can crushed tomatoes (15 ounce) or 1 pound fresh tomatoes chopped

1 cup plain yogurt

2 Tbsp fresh cilantro chopped

1 tsp. salt

1/2 cup water plus 1 Tbsp water

1 tsp. garam masala

1 Tbsp fresh squeezed lemon juice

 

 

Directions:

 

1. Sprinkle chicken breasts with 2 tsp. salt.

2. Heat the oil in a large skillet over high heat and partially cook the chicken in the hot oil until fully browned. Transfer to a plate and set aside.

3. Reduce heat in skillet to medium/high. Add the chopped onion, garlic and ginger and cook until the onion turns translucent (about 8 minutes). Stir in the curry powder, cumin, turmeric, coriander, cayenne and 1 Tbsp water.  Mix the tomatoes. yogurt, 1 Tbsp chopped cilantro and 1 tsp. salt into the mixture.  Add your browned chicken back to the skillet.  Pour 1 cup of water into the skillet, bring to a boil, sprinkle with garam masala and 1 Tbsp chopped cilantro and reduce to medium. Cover skillet with a lid and simmer until the chicken breasts are fully cooked.  An instant read thermometer should read 165° F when inserted into the chicken.  sprinkle with lemon juice just before serving over waffles!

 

Best Gluten Free Waffles-

Ingredients-

2 cups Bob’s Red Mill all purpose flour (best if you add 18% cornstarch to the flour)

1 tsp. xantham gum

1/4 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 1/2 cups Kellogs Brown Rice Crispies

13 fl. oz milk

7 Tbsp canola oil

2 eggs separated

 

Directions:

 

1.  Preheat and oil your waffle iron.  I set my Cuisinart to #4 heat setting

2. In a large mixing bowl, place flour, xanthan gum, sugar, baking powder, baking soda and salt.  Whisk to combine.  Add the Brown Rice Crispies and combine.  In a separate bowl, place the milk, oil and egg yolks and whisk to combine.  Make a well in the center of your dry ingredients and pour the milk mixture into the well.  Mix to combine well.

3. Use a mixer to beat your egg whites into soft peaks.  Fold the egg whites into the entire mixture gently, until just incorporated (gentle white streaks in batter).

4. Ladle a cup or so of your batter into the preheated waffle iron and spread batter evenly over iron leaving a bit of room from the edges).  Close lid and cook for 4 minutes.  Consider your first waffle a test, mine took exactly 4 minutes to be perfectly cooked.  You want them well browned and crispy.  Serve immediately or keep warm in oven.  As I mentioned, they crisp up best the next day in the toaster on low.  Cool them completely before individually wrapping in foil for fridge storage.  You can freeze them too!

 

 

0 comments
css.php // //