Wednesday, November 28, 2012
Wednesday, September 5, 2012
2 15-oz. cans chickpeas
2 cups water
1 Tbsp olive oil
1 white onion, finely chopped
3 cloves garlic, finely chopped
2 jalapeno peppers, seeded and finely chopped
1-2 tsp cumin
1/4-1/2 tsp turmeric
12 oz tomatoes, coarsely chopped
1 lb yellow potatoes, cut into cubes
salt and pepper to taste
cayenne pepper to taste
1 small cucumber, sliced
chopped fresh cilantro
1. Place 3/4 cup of chickpeas and 3/4 cup water in a blender and process until smooth, set aside.
2. Heat oil in a large skillet. Add onion, garlic, and jalapeno, and saute until the onion is lightly browned on the edges. Add cumin and turmeric and stir to distribute evenly.
3. Transfer to a stockpot or crockpot, add tomatoes and chickpea puree, bring to a boil.
4. Add potatoes and remaining water, simmer covered until potatoes are nearly done.
5. Add the remaining chickpeas. Simmer covered until the potatoes are tender but not mushy.
6. Season with salt, pepper, and cayenne to taste. Garnish with cucumber slices and cilantro, and enjoy!
Ok, the point of this post is the TOMATOES...so good!!! You should make them. And put them on whatever you want, because they're amazing. Thanks to my roomie Christina for teaching me how to do this!
Step 1: Slice Maters
Step 2: Coat Maters with Olive Oil
Step 3: Add Random Spices (i.e. Italian Seasoning, Salt, Pepper, etc.)
Step 4: Lay Maters on Broiling Pan and Broil until Done (brownish on edges)
Step 5: Enjoy
Step 6: Make More!
Thursday, March 29, 2012
Tuesday, March 27, 2012
Seriously enjoy becasue it was SO YUMMY that I will be making it again. (Mom and Dad we are making this for you when you come :) )
3 T honey
3 T light soy sauce
3 T balsamic vinegar
1 tsp grated ginger root (I used ground)
2 tsp minced garlic
2 tsp olive oil
Whisk together all ingredients. Marinate the 2-6 tilapia for 20 minutes - 1 hour.
Broil for 4-6 minutes on each side or until fish flakes with a fork.
If you follow the link there is a recipe for a Creamy Dipping Sauce, we didn't do this, but I am sure it is yummy too.
We had this with brown rice and steamed broccoli. Yummy!
2/3 cup sugar
2 tbsp lemon zest
1 large egg
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp poppyseeds
Preheat oven to 350F. Line a baking sheet with parchment paper or just grease a cookie sheet :)
In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Beat in egg.
In a small bowl, whisk together flour, baking powder and salt. Add to wet ingredients and mix until just combined, then stir in poppyseeds.
Drop by 1-inch balls onto prepared baking sheet.
Bake for 9-11 minutes, until cookies are set and just begin to brown at the edges (the bottoms may be lightly browned, but not the top of the cookies)
Cool for 1-2 minutes on the baking sheet, then remove to a wire rack to cool before glazing.
1/2 cup confectioners’ sugar
2-3 tbsp lemon juice
Drizzle over cookies. Cookies should not be hot, but it is ok if they are not completely at room temperature before frosting.
Wednesday, March 21, 2012
Saturday, January 21, 2012
I've been looking for a yummy taco filling for a LONG time...found one! And it's easy, which is even better. :) Also, I think it would be a good chip dip, and it's about a million times better than refried beans.
Sunday, January 1, 2012
10 small-mediumish yukon gold potatoes
1 medium onion
1-2 cups fresh spinach leaves
2 parts salt: 1 part yellow curry powder, to taste
1 can coconut milk
¼ cup soy milk
1/3 cup flour
unsweetened coconut flakes
Slice the potatoes and mince the onion. Grease a 9x13 pan and layer half the potatoes, half the onion, and half the spinach leaves. Sprinkle half the flour and half the seasonings on top. Repeat with remaining potatoes, onions, spinach leaves, flour, and seasonings. Pour the milk over top of the entire dish, and sprinkle with coconut flakes. Cover and bake at 375 degrees for an hour. Remove cover and bake for 15 more minutes.
Taunalee says they're so creamy you can't even tell there's no dairy in them.