Spicy & Sour Chickpea tomato curry
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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!

 

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hot jalapeño jelly
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Store bought Jalapeño jellies are bland and artificially colored.  This one has kick.

Ingredients:

4 Green Peppers, washed, seeds removed

1- 12oz jar of sliced jalapeños, drained

1 washed jalapeño pepper

1 1/2 cups white vinegar

1/2 tsp. cayenne

6 1/2 cups sugar

4 boxes of certo

Directions:

1. Using a food processor, grind your green peppers and jalapeño pepper, next grind your drained sliced jalapeños. Not too runny, just lightly chunky.

2. Place all of the ground peppers in a heavy pot with the vinegar and cayenne and bring to boil, lower the heat and keep at a rolling boil for 10 minutes.

3. Add sugar (stirring in slowly) and return to boil. Boil for about 5 minutes.

4. Add certo and bring to boil again. Boil hard for 10 minutes.

5. Skim and jar in sterilized dry jars.

Serve with cream cheese and crackers or as a condiment on just about anything.

 

 

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Chipotle-kiwi & grilled corn BBQ Chicken Pizza
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I know your saying whaat?  Kiwi? well, it’s what I had on hand.  And let me tell you this is the best pizza ever!

Ingredients-

2 uncooked chicken breasts sliced into thin slices

2 small thin crust pizza shells uncooked- (I get mine Gluten Free from Bigstar)

2 ears of corn, husked

1 1/2 cups of mozzarella, grated

1 can of black beans, drained and rinsed

marinade- see below

raw tomato sauce- see below

 

Marinade for Chicken Ingredients-

3/4 cup kiwi, peeled and chopped until very soft

1 1/2 tsp coriander seeds, ground in a mortar and pestle

2 chipotle peppers in adobo sauce with some sauce, chopped until very fine

1 Tbsp rice wine vinegar

2 cloves garlic, chopped fine

juice of 1/2 lime

1/2 Tbsp canola oil

tsp sea salt

fresh ground black pepper to taste

Directions for marinade-

1. Combine all of your marinade ingredients and pour over chicken slices in a covered dish.  Refrigerate for at least one hour.

 

Ingredients for raw tomato sauce:

2 Roma tomatoes, diced fine

1 Tbsp chipotle pepper in adobo sauce, chopped very fine

2 cloves garlic, chopped very fine

1 Tbsp chopped basil leaves

1 Tbsp ground oregano

1 tsp. sugar

1/2 tsp. balsamic vinegar

sea salt, to taste

fresh ground black pepper, to taste

Directions for raw tomato sauce-

1. Combine all the ingredients. There that’s it.

 

Directions for Pizza-

1. Preheat your BBQ grill to 500°, clean grill well and oil lightly with canola oil.

2. Rub your corn cobs with olive oil and grill until nice grill marks appear. Cut the corn off the cobs with a sharp knife.

3. Remove chicken from marinade and grill until cooked through. One or two minutes a side

4. Lightly oil one side of your pizza dough using a brush (canola oil). Grill that side for just a minute until some grill marks appear.  Remove from heat and spoon some of the raw tomato sauce on, spread it around with the back of the spoon. Add 1/2 your toppings (making a second pizza remember)- chicken first, then corn, black beans and mozzarella.

5. Place prepared pizza on thick foil and pop on the grill, close lid and cook for about 8 minutes, or until it’s done.

6. Eat entire pizza, make another one and eat that too.

 

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