Tikki Masala

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!!

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ingredients

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

directions

  1. Add olive oil, garlic and onion to a pot and let it brown for about 10 minutes.
  2. 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.
  3. Let it cook for about 15 minutes. Simmer for about 10. Add spinach right before serving and mix together.
  4. Serve with rice.

*serves 4

xo

Crockpot Chicken with Butternut Squash, Pears & Cranberries

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I’ve been going through my freezer trying to empty everything out before I leave for California on my mission in November! I came across some cranberries and wanted to try to incorporate them into a meal instead of baking and I came across this easy recipe! I followed all the direction and kept the ingredients the same…if you are referring to their blog… don’t be fooled the prep time is longer than 15 mins. The butternut squash along takes about that long to cut! But- great recipe! I love being able to throw something in the crock pot and not have to worry about it till dinner! 🙂
Ingredients
  • 1 butternut squash (1.5 lbs.), cubed
  • 1 sweet onion, sliced
  • 1 bosc pear, sliced
  • 1 cup raw cranberries
  • 4 skinless chicken breasts (cut into halves or quarters)
  • 1 cup veggie or chicken broth
  • 2 bay leaves
  • 1 tsp Sea salt
  • 1 tsp pepper
  • 2 tsp garlic powder
  • 2 tsp cinnamon
Directions:
  1. Layer squash cubes at the bottom of the crock pot.
  2. Put half of the onions, pears, and cranberries on top.
  3. Add 1 bay leaf and some spices.
  4. Arrange a layer of chicken on top of the spices.
  5. Add another layer of spices and the second bay leaf on top of the chicken.
  6. Add the remaining onion, pear, and cranberries.
  7. Pour the broth over the mixture.
  8. Cook on low for 6-8 hours.

Serves: 4-6

xo erin

Avocado Salsa

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My friend Tania makes the BEST Mexican food around! She is from Mexico, myself from Canada and we met at school in Utah and became the best of friends! She shared this recipe with me after eating it at her house and wanting to drink the bowl of it…. now I want it on everything!

Ingredients:

1 avocado

4 tomatillos

1/2 lemon, juiced

1 seranno pepper

1/3 c cilantro

1/4 onion

salt and pepper

Directions:

  1. Add everything to a food processor and combine till smooth. Add a little bit of water if needed and salt and pepper to taste.

xo erin

Dippies

dip

Ingredients:

Oregano oil

1/4 tsp Basil

Rosemary oil

1/4 tsp sea salt

ground black pepper

1 pinch red pepper flakes

2 cloves garlic, minced

1/4 olive oil

Directions:

1. In a small bowl mix together dry herbs. Add crushed garlic,storing to combine and moisten the herbs.

2. Transfer herb mixture to a smal dish and pour olive oil over top. Add oregano and rosemary oil one tooth pick at a time till desired taste.

3. Serve with bread.

xo erin

Veggies for Breakfast!

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Ingredients:

1 zucchini, spiralized

1 tbsp lemon juice,

1.5 tbsp pesto

handful of cherry tomatoes

5 kalamata olives

1 egg, poached

salt & pepper

1 tbsp fresh basil, minced

Directions:

1. In a medium sized sauce pan with a bit of water cook your zucchini noodles on medium until they are soft, about 3-5 minutes. While your zucchini is cooking poach your egg.

2. Strain your noodles, coat in pesto. Place zucchini on your place, drizzle lemon juice on top and mix in olives, tomatoes, basil and add salt and pepper to taste. Place your poached egg on top and enjoy!

xo erin