marathoner452: (Default)
My dad got me this recipe from an Indian friend of his from work.  In my opinion, it's just spicy enough and perfect served over rice.

2 cans of chickpeas (15ish ounces)
1/2 an onion, finely chopped
1 teaspoon chili powder
1/4 teaspoon tumeric
1/2 teaspoon coriander powder
1/4 teaspoon cumin
1 finely chopped cayenne chili (optional) or a dash of cayenne powder
4 cloves crushed garlic
1/4 teaspoon ginger
3 tablespoons vegetable oil
4 tablespoons roughly chopped coriander leaves (optional)
1/2 of a red bell pepper diced
1/2 of a green bell pepper diced

Open and drain chickpeas.

Make a paste of the spices and a little water.  Fry onion in vegetable oil until translucent, then add garlic, ginger, and cayenne powder/chiili and fry on medium for 5-7 minutes or until the garlic is a little brown.

Add spices and fry for another 5-7 minutes, then add half a cup of warm water and cook for another 2 minutes.

Add chickpeas and simmer for 20 minutes, stirring constantly.  Add more spices or water to adjust the thickness of the gravy.

Add bell pepper and coriander leaves (if using) and cook for another minute or two.  Serve over rice (or not).

marathoner452: (Default)
This recipe is also taken from Cheap, Fast, Good!, and is very similar to a stir-fry I had all the time growing up.  You can serve it over either spaghetti or rice.

1 pound of skinless, boneless chicken  breasts
1 tablespoon vegetable oil
3 carrots
1 onion
1 clove fresh garlic
1 teaspoon powdered ginger
1 green bell pepper
1 15 oz. can pineapple chunks, packed in juice
2 tablespoons rice vinegar or red wine vinegar
1 tablespoon soy sauce
1 tablespoon packed light brown sugar
2 tablespoons cornstarch

Defrost chicken, if necessary.

Heat oil in a skillet over medium heat.  Cut carrots into 1/2 inch thick round slices and add to skillet.  Peel and chop the onion and add to the skillet, stirring occasionally. 

Cut chicken into bite-size pieces and add to the skillet.  Cook until chicken is no longer pink in the center.

While chicken is cooking, stem and seed and chop the bell pepper and add to the skillet.  Drain and save juice from pineapple chunks.  Add enough water to pineapple juice to make 1 cup of liquid and add to the skillet when chicken is done cooking.

Turn up heat to medium-high to bring the sauce to a boil and add vinegar, soy sauce, and brown sugar.  Stir to mix in the ingredients.

Mix cornstarch with 2 tablespoons of cold water in a small container and stir until they are mixed.  Add to the skillet.  Add pineapple chunks to the skillet and cook for another minute or two.  Serve over spaghetti or rice.

marathoner452: (Default)
I got this one out of Cheap, Fast, Good!, a fantastic cookbook I received for my birthday.  It tastes so rich and hearty but it's very healthy too.  It's also perfect for a chilly evening, especially when you don't have insulation in the walls.

1 1/3 cups uncooked rice (brown rice works well in this recipe)
1 pound of skinless, boneless chicken breasts
2 teaspoons veggie oil
1 large onion
3 medium-sized carrots
1 clove minced fresh garlic
1 cup chicken or veggie broth
1 (6 ounce) can tomato paste
1 cup Thai Style Peanut Sauce (recipe follows ingredients list)
2 teaspoons curry powder
1 cup frozen green peas
(optional) 1/4 cup unsalted roasted peanuts

Peanut Sauce
4 cloves fresh garlic
 juice of 1/2 lime or several good squirts of lime juice
1/2 cup creamy peanut butter
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
2 tablespoons veggie oil
4 teaspoons ginger (bottled or fresh)
1 tablespoon red wine or cider vinegar
1 tablespoon onion powder
1 tablespoon dark sesame oil
1/2 teaspoon red pepper flakes

Peel garlic and drop, one clove at a time, through the opening in the lid on the blender and chop fine.

Add the remaining ingredients along with 1/2 cup water and blend until just combined.  Makes about 2 cups.

Stew Recipe
Prepare rice (2 2/3 cups water and 1 1/3 cups rice).  Add a little extra water if preparing brown rice.

Defrost chicken, if necessary.

Heat oil in 12-inch skillet over medium heat.  Peel and chop onion and add to skillet.  Next, chop carrots to 1/4 inch thick, crosswise, and add to skillet.  Cut chicken into bite-sized pieces and add to skillet, cook chicken until no longer pink inside.  Add garlic to skillet as chicken cooks.

When the chicken is cooked through, add broth and tomato paste and stir until combined.  Add peanut sauce and curry powder.  Add peas and cook for a further 2 minutes.

Serve by spooning chicken, veggies, and rice on top of rice and topping with peanuts (optional).

Dahl Soup

Dec. 20th, 2007 08:18 pm
marathoner452: (Default)
As promised, here is one of the delicious recipes I've tried recently.  I found it in a cookbook titled Cookshelf Vegetarian.

2 T. butter
2 garlic cloves, diced
1 onion, chopped
1/2 t. turmeric
1 t. garam masala
1/4 t. chili powder
1 t. ground cumin
app. 36 oz. canned chopped tomatos, drained
1 cup red lentils
2 T. lemon juice
2 1/2 cups vegetable stock
1 1/4 cups coconut milk

Melt butter in large saucepan, saute garlic and onion for 2-3 minutes, stir occasionally.  Add spices and cook for 30 seconds more.

Add tomatos, lentils, lemon juice, vegetable stock and coconut milk and bring to a boil.

Reduce heat and simmer for 25-30 minutes or until the lentils are tender and cooked.

Unfortunately, I don't have a picture.


marathoner452: (Default)

May 2010

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