my friend was coming over for lunch and I didn’t have much time to fix something so I threw this in a pot and I was pleasently surprised by how delicious it was!! well I guess I used 2 pots to make some garlic rice- yum my favorite! A family that I ate with on my mission would make this garlic rice that I died over every time! They make it a lot in brazil…so I guess it’s not Indian to go with this dish but you can add garlic to about anything right? The recipe for this delicious garlic rice will be coming soon!!
1.5 tbsp olive oil
1 garlic clove, minced
1/4 onion, chopped finely
1 can chickpeas (540 ml)
1 can diced tomatoes (540 ml)
1/8 tsp cayenne
1 tsp salt
1/2 tsp pepper
1 tsp corn starch
1 cup coconut milk
1 tsp turmeric
1 tbsp garam masala
2 tsp paprika
2 tsp cumin
1 tsp ginger
2 tsp coriander
2 c spinach
- Add olive oil, garlic and onion to a pot and let it brown for about 10 minutes.
- Add spices, chickpeas, coconut milk, diced tomatoes to the pot. Mix cornstartch with a little bit of water before adding to the pot so it mixes well.
- Let it cook for about 15 minutes. Simmer for about 10. Add spinach right before serving and mix together.
- Serve with rice.
Chili for a chilly day! I often have too much baking at home to eat before it goes back so I have a collection of baked goods in my freezer. I was part of Calgary’s first gluten free bake sale this year and got some Jalapeno & Cheddar gluten free corn bread from Anejo! I froze it because I had lots of food to eat at the time and enjoyed it with my chili last night! I probably should have eaten it the day of so it was fresh, but it was still delicious!
1 pound of hamburger or ground turkey
Half an onion chopped
2 cloves garlic minced
3 stalks of celery chopped
½ green pepper chopped
1 jalapeno (remove seeds) chopped fine
Season with salt and pepper
1 large tin of diced tomatoes
2 tins kidney beans (rinsed)
1 tin chick peas or black beans (rinsed)
2 tins pork and beans
2-3 tbsp chili powder
- Saute hamburger or turkey, onion, garlic,celery, green pepper, jalapeno, salt & pepper until meat is cooked.
- Add tomatoes, kidney beans, chick peas, pork and bean & chili powder. Mix, bring to boil and then let simmer 30-45 minutes. Sometimes mine is simmering an hour. Stir occasionally.
1/2 cup soaked dates (10- 12 dates)
1/2 cup all natural peanut butter
1/2 cup chickpeas, drained & rinsed (could also use black or white beans)
1/2 cup almond milk
1 Tbsp maple syrup
1 tbsp vanilla extract
1/2 cup cocoa powder
1/4 tsp baking soda
1/4 tsp sea salt
Peanut Butter Swirl
1/4 cup all natural peanut butter
1/4 cup navy beans, mashed
2 tbsp almond milk
1. Pre-heat oven to 350 degrees. Spray 8×8 baking pan with coconut oil.
2. Place dates in a 1/2 cup dry measuring cup and pour hot water over them until the measuring cup is full. Let sit for 5 minutes. Add peanut butter, beans, almond milk, maple syrup and vanilla to a food processor or blender, and blend until combined. Add the soaked dates and the soaking water and blend again until smooth.
3. In a medium bowl mix together cocoa powder, baking soda and salt. Add the blended mixture and stir until combined.
4.Prepare the peanut butter swirl my adding the peanut butter, beans and almond milk to a food processor or blender and blend until smooth.
5.Using a spoon drop spoonfuls of peanut butter swirl batter randomly over the brownie batter.
6.Insert a butter knife into the center of a peanut butter swirl blob (right down to the bottom of the pan) and pull the knife away from the blob in a swirl-like pattern. Repeat until all of the peanut butter swirl blobs have been cut/ swirled into the brownie batter.
7.Bake for 45 minutes and let cool completely in the pan before cutting and serving.
Slightly Adapted from Whole Food Mommies blog
We had visitors from Israel this Christmas and I was taught how to make a legit Israeli feast by my moms cousin! It was amazing! My moms cousin doesn’t even usually like hummus but she was eating this up! Sadly…. I got the flu that night and haven’t been able to eat hummus since….this better not last forever!! I loooove hummus!
1.5 cans chickpeas
3/4 c tahini
Juice from 2 lemons
4 cloves of garlic
1tsp each salt and pepper
1 tsp baking soda
1 tsp olive oil
1 tsp cumin
Garnish with olive oil, paprika and parsley.
1. In your food processor or blender mix together all ingredients (except garnish) until desired consistency ( I like mine so it’s not totally smooth)
Everything Is more fun when it is in waffle form… am I right?! This was totally an experiment and I’m happy with how they turned out! If you like falafel then you will enjoy these! If not… then maybe move on to the next recipe, or try them out and I hope they will change your mind! 🙂 I think I would really enjoy living in eastern Europe because Mediterranean food is so dlish!
2 1/2 Tbsp fresh parsley, chopped
1 Tbsp fresh cilantro, chopped
1 c chickpeas
1/2 large sweet potato, shredded
1.5 tsp coriander
1/2 tsp sea salt
1/2 tsp black pepper
1 clove garlic, minced
1 Tbsp red onion, finely chopped
pinch of cardamom
pinch of cayenne pepper
3 tsp cumin
1 C plain yogurt
1 garlice clove, minced
1/2 cucumber, grated
1 tsp fresh dill
1 tsp fresh lemon juice
sea salt and black pepper to taste
1. In your food processor shred your sweet potato, Transfer to a medium sized bowl. Add chickpeas to the food processor and mix till mostly smooth- not completely.
2. Start heating your waffle maker.
3. Transfer chickpeas to your bowl, add all ingredients ( except sauce ingredients) and mix well.
4. Form into small balls.
5. Spray waffle maker with coconut oil, add your falafel balls and cook till browned.
6. Mix your Tzatziki sauce ingredients together in a small bowl.
7. Serve waffles with spinach, cherry tomatoes, kalamata olives, red onions, parsley and cucumber with sauce for dipping.