Tuesday, June 19, 2012

Vegetarian Chickpea Curry

from Allrecipes

It was a warm Sunday afternoon and it was time to make dinner. Everything around here is closed on Sundays, and I had forgotten to pick up groceries. BOO! So I looked at the few ingredients we had around the house and miraculously found everything I needed for this recipe. And wouldn't you know, it was delicious.

I'm feeling more comfortable with curries day by day, and this one is great and so easy. You could add chilies for heat or cool it down with some plain yogurt or sour cream. Anyway, give it a try.

1 Tbsp butter
1 onion
3 cloves garlic
3 tsp curry
2 tsp garam masala
2 tsp paprika
1/2 tsp sugar
1/2 tsp ginger
1/4 tsp tumeric
1/4 tsp salt
1/4 tsp pepper
1 can garbanzo beans
2 potatoes, chopped
1 can coconut milk (reduced fat is fine)
1-2 tomatoes, chopped
1/3 cup milk
2 Tbsp tomato paste
2 vegetable bullion cubes
1-2 Tbsp cornstarch or flour to thicken the sauce (optional)
almonds, for garnish
sour cream, for garnish

Melt the butter in a large wok and saute onions and garlic until the onions are soft and translucent (about 20 minutes on medium low). Add the spices and allow them to toast for 1-2 minutes.

Chop potatoes into chunks, and add the rest of the ingredients to the walk. Simmer on medium-low until the potatoes are cooked through and the flavors have mingled. If the sauce is too runny, add the cornstarch or flour to thicken it up. Serve on a hot bed of rice topped with almond slivers and sour cream.

Thursday, June 7, 2012

Morning Glory Muffins

adapted from Allrecipes

Now that I'm pregnant again, I've found that if I don't eat right when I start to feel hungry that I start to feel very sick. It's horrible. And not always convenient, because you can't always choose when you are able to eat. So I've had to be prepared, and make some small nutritious things to pack with me wherever I go just in case hunger strikes.

Bring on the healthy muffins!

I noticed these muffins because the recipe was interesting and had lots of fruit and veggies in them. To be honest, when I saw the range of ingredients I was a bit skeptical on how it would taste, but I was pleasantly surprised. They are sweet and soft, with a nice island flavor of coconut and pineapple.

Makes about 24 muffins

2 1/2 cups all purpose flour
1/2 cup sugar
3 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 tsp vanilla
2 cups grated carrots
1 medium tart apple, peeled and grated
1 (8 oz) can crushed pineapple, drained (225 g)
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup chopped walnuts

In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.
In another bowl, combine eggs, applesauce, oil and vanilla and mix well. Then add carrots, apple, pineapple, coconut, rasins and nuts. Then fold in dry ingredients.

Fill greased or paper line muffin cups about 2/3 full. Bake at 350 F (176 C) for 20-25 minutes or until a toothpick comes out clean. Don't undercook! Cool for about 5 minutes before removing from pans to wire racks.