Wednesday, January 29, 2014

Chickpea and Potato Curry

Friends of mine made and shared this recipe with me after I raved about it.

It's a simple, tasty curry that's easy to make, especially if you have kitchen help.

The kids loved it served over rice.

Chickpea and Potato Curry
(adapted from Lubbes' recipe)

1 Tbsp olive oil
2 onions, diced
2 Tbsp fresh ginger, minced or grated
2 Tbsp curry paste
1-2 tsp curry powder
pinch of red pepper flakes (optional)
1 lb ground chicken
1 lb potatoes, peeled and diced
1 can chickpeas, drained and rinsed
1 Tbsp soy sauce
1 C frozen peas

Mango Chutney, for serving (optional)

In a large Dutch oven, heat oil over medium heat and cook onions, 10 mins.
Add ginger, cook a minute or two.
Add ground chicken, cook until no longer pink.
Add curry paste, curry powder, RP Flakes (if using), potatoes, chickpeas and soy sauce.
Pour 1 Cup of water in and cover. 
Reduce heat and simmer until potatoes are very soft, around 15 minutes.
Stir in peas and cook 5 more mins.

Serve over rice with mango chutney. 

Tuesday, January 28, 2014

Five Banana Muffins

I like winter.

I love wearing my tuque.

I enjoy shoveling early in the morning before it's light out.

But, for some reason, I enjoy seeing the bright sun on our faces and warmth of this picture right now.

Also, in this picture, we are drinking great coffee which goes great with these muffins.

If you frequently have bananas that are overripe, this recipe a great way to use them up.

I cut it out of a newspaper at least ten years ago and it is still my go to banana muffin.

You, kind of, can't make a mistake with these.

I have morphed these in so many ways and they always turn out.  Try adding espresso powder, coconut, pecans, nutmeg or even substitute pumpkin puree for some of the banana.

The recipe calls for a small amount of sugar but I always leave it out because I think the bananas make them sweet enough.

Five Banana Muffins
(yields 24 muffins)

2 C AP flour (or a combo of 1 C whole wheat or spelt and 1 C AP)
1/4 C sugar (optional)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon (optional)
pinch of salt
1/2-1 C chocolate chips (or nuts)
5 bananas, mashed
1/2 C butter, melted
1/4-1/2 C yogurt, buttermilk or sour cream
2 large eggs

Preheat oven to 350.
Line muffin tin with papers or grease.

In a large bowl (or stand mixer) combine bananas, butter, yogurt and eggs.  
Add chocolate.
In another bowl, whisk flour, sugar, baking powder, baking soda and salt.
Add to flour mixture to banana mixture.
Stir gently without over mixing.
Pour into muffin cups.  I fill them about half full and that usually makes 24 muffins.

Bake 18 mins
 or until toothpick insterted into the centre of a muffin comes out clean.

(You can also make this into a loaf but increase baking time to 50 mins.)

Monday, January 27, 2014

Cheesy Spaghetti and Peas

Cheesy Spaghetti and Peas
(adapted from Everyday Food magazine)

*To break up the spaghetti, wrap uncooked noodles in a tea towel 
and firmly break in several places on the edge of the counter.

1/2 lb spaghetti, broken in pieces*
1 can evaporated milk
3 large eggs
pinch nutmeg (optional)
dash cayenne (optional)
1 1/2 C cheddar cheese, grated
1/2 C mozzarella cheese, grated
1/2 C parmesan cheese, grated
3/4 C frozen peas

Heat oven to 400.
Cook pasta a couple minutes less than package directions.
In the mean time, whisk all other ingredients in a large bowl.
Add cooked pasta to cheese mixture.
Pour into a 2 Quart casserole dish.
Bake 12-15 mins.
Let stand 10 minutes before serving.