Tag Archives: Chickpeas

Avo-Avo-Avocado All the Time!

If you like avocado come to South Africa! This country seems to have avocado this and avocado that in every which way you look. Not that I mind as I love avocado, or avo as the locals call it.

My dream is actually to own my own avo plant. I am going through the process of trying to grow one at the moment even! Though it is a very difficult process. You have to get the pit (seed) from your avocado, insert four toothpicks around the pit and emerge half of the pit in a glass of water (ensuring that the point of the pit is facing upwards). You then have to wait a few days for the skin of the pit to fall off and wait up to three weeks until you (MAYBE) see roots sprout from the bottom of the pit. That is when you finally plant your avocado seed to EVENTUALLY (it takes up to 7 years) get your own fruit. Such a long process, eh? And you never know if your pit is good enough until you see roots coming out. Ugh.

Growing an Avocado Tree

Anyway, with avocado being a big thing in this country, I too like to do things with this fruit. So earlier this week I made an avocado hummus! Mmmm mmmmmm!

Ingredients:

  • ¾ cup of can (410g) chickpeas, drained
  • ½ large avocado, cubed
  • 2 Tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 Tablespoon tahini
  • 1 clove garlic, chopped
  • Salt and pepper to taste
  • 1 teaspoon paprika powder

Instructions:

  1. In a food processor combine all ingredients except paprika powder and blend until smooth.

  2. Place green avocado hummus in a bowl and sprinkle paprika powder on top.

  3. And enjoy!

Eat with chips, on bread, in a pita, or with fresh vegetables. I had mine with mini carrots!

Avo Hummus

It was absolutely wonderful. I ate it so quickly that I could only offer a little to my mom to try. And I got lucky as she wasn’t too keen on it! Instead I just finished the entire Tupperware container myself. Excluding the one bite mom had of it.

The thing about my Avocado Hummus is that there were some chickpea chunks, but I love chickpeas so it didn’t matter much, However if you like your hummus smooth like creamy mashed potatoes then by all means blend until fully smooth and lacking any graininess!

This was a great snack for when you were craving something and would usually eat something unhealthy!

I hope you all enjoy this hummus as much as I did!

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Indian Pumpkin Heaven

It is meatless Monday again, and another day to enjoy pumpkin. Yay pumpkin!

Today I made a big batch of pumpkin puree and decided freezing it would make for a good idea. At least for the next time I make something which needs puree. I can tell you that this will be soon.  I’m in the mood for pumpkin cookies…

But for now? For now I made a pumpkin curry.

Lots of Pumpkin Curry

You all should know I have a thing for Indian cuisine by now. I mean Trinidadian cuisine is more Indian than Caribbean and I do love a good curry. Delicious.

So here is today’s meal that I got from here:

Ingredients:

  • 1 Tablespoon olive oil
  • 1 large yellow onion, chopped
  • 6 cloves garlic, minced
  • 1 ½ cup (495g) pumpkin puree
  • 2 cans (800g) canned tomatoes in their juices
  • 2 cups (500ml) vegetable stock
  • ½ cup (125ml) coconut milk
  • 2 cans (448g) black beans, rinsed and drained
  • 1 can (224g) chickpeas, rinsed and drained
  • 3 Tablespoons red curry paste
  • 3 Tablespoons agave nectar
  • Salt and pepper to taste

Instructions:

  1. In a large pot or skillet, heat olive oil and cook onion and garlic on medium heat until soft (approx. 5 minutes)

  2. Add pumpkin, canned tomatoes, vegetable stock, coconut milk, black beans, and chickpeas. Add 1 tablespoon of curry paste and stir well. Season with salt and pepper and add another tablespoon of curry paste (keep in mind that some are spicier than others) add final tablespoon of curry paste if you can handle heat.

  3. Mix well before adding three tablespoons of agave nectar to your curry, this will balance the flavours.

  4. Bring to a boil and make sure all ingredients are mixed well together. Reduce to a simmer and cook for 15 minutes on a very low simmer.

  5. Serve over rice or quinoa.

 I served mine over the yellow rice I’ve previously made when I first moved here. But it didn’t taste as good as it did that day.

Do you ever have that? Where you make something (just as you did previously) yet it doesn’t taste the same? It makes for difficult times!

Pumpkin Curry and Yellow Rice

I love how it looks colorful, though it is only red, black and white. Like that riddle: What’s black, white, and red all over?

My curry! And a newspaper… the real answer is a newspaper.

Anyway, I hope this interests you as much as it did me and my pumpkin obsession!

अपने भोजन का आनंद लें
Or as they say in English: Enjoy your meal!

Here’s a Pilaf for Meatless Monday

I had planned to make dinner at three in the afternoon, but you know what happened? I couldn’t for the life of me find the bay leaf! And I needed that bay leaf! I searched high and low for it and came up empty. So instead I had to wait for 5 o’clock to roll around so I could ask mom where she had hidden it.

Well when she came she too could not find the packet of bay leaves. It is as though they have gone missing!

Well luckily dinner is super-fast and easy tonight, with our without the bay leaf! So I just started dinner at five, two hours later than I had hoped. But I can tell you I did make some homemade raita at three-ish. That can hint off the theme for tonight’s meal.

But if you are not so culturally experienced in cuisines, tonight’s theme of a meal comes from India! And you know what? It fits with Meatless Monday!

Indian Pilaf with Raita

I love Indian cuisine. So much that I told my parents the other day that I should fall in love with an Indian so that his mama and I can be in the kitchen together so I can learn proper traditional Indian food. Sounds good does it not? I guess I should go down to Durban for that. Apparently that is where all the Indians are located in South Africa.

Anyway, I got the recipe from here, but pretty much followed the recipe except for the fact that I didn’t have a bay leaf. This fact really annoys me.

Ingredients:

  • 1 ¼ cup (250g) Jasmine rice
  • 1 can chickpeas (garbanzo beans), drained
  • 1 cup (170g) frozen assorted vegetables, thawed
  • 1 Tablespoon olive oil
  • 1 small tomato, chopped small
  • 1 Large yellow onion, chopped
  • 1 green chili, chopped finely
  • 3-4 garlic cloves, minced
  • 1 teaspoon ginger paste
  • Juice from one lemon
  • A handful of fresh cilantro, washed and chopped

Spices

  • Salt to taste
  • ½ teaspoon Tumeric
  • 1 teaspoon Red pepper flakes
  • ½ teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon black pepper
  • 1 teaspoon mango, baked
  • ½ teaspoon Garam Masala

Instructions:

  1. Wash and soak rice in water for a half hour, while soaking add all spices excluding cumin and Garam Masala together in a small bowl and set aside.

  2. In a large pan, heat oil and cook cumin until its aromatic (10 seconds)

  3. Add minced garlic, ginger, and green chilies to oil and cumin mix, fry for a minute and then add chopped onion and cook until lightly caramelized.

  4. Once onions are lightly browned, add spices in small bowl to mixture as well as thawed vegetables. Mix and cover and cook for five minutes.

  5. Add chickpeas and chopped tomato to mix and combine.

  6. Now add strained rice and 1 ½ cups water to mixture and gently fold in. Allow mixture to begin to boil at medium heat and cover and turn to simmer. Cook rice for 10-12 minutes or until rice is cooked completely.

  7. Once rice is cooked, add lemon juice and stir lightly. Turn heat off and add Garam Masala to the mix.

  8. Garnish with freshly chopped cilantro and raita to lessen bite.

  9. Enjoy!

Pretty easy right? Yum yum. But do you know how to make raita? If not here is the recipe:

Ingredients:

  • ½ cucumber, grated
  • 1 cup (250ml) Greek yoghurt
  • 1 clove garlic, minced
  • 1 Tablespoon, Garam Masala
  • 1 teaspoon chili powder

Instructions:

  1. Grate half a cucumber (with skin on) and press until dry with paper towels. Once drained place in a small bowl.

  2. Add minced garlic and yoghurt and mix thoroughly.

  3. Sprinkle Garam Masala and mix well.

  4. Once ready to serve, sprinkle chili on top and enjoy!

So the recipe for the raita I got from here, but it didn’t have garlic in it and well I LOVE garlic (plus isn’t raita meant to have that spicy kick that garlic makes?) so I added that key ingredient.

If you checked out the original recipe for the pilaf you would have noticed that it called for Mango Powder. If you were anything like me you would have wondered what the hell that was. Well I googled to see how to make it and was pretty bummed to find out it takes five days to create. BUT if you are interested in creating it click here to find the recipe.

Vegan Indian PilafIf you aren’t a fan of spicy I would opt out from adding chili powder to the raita, otherwise follow all that is above. It should make a spectacular meal that you will very much enjoy!

I know I did.

So if you make this meal I hope you do enjoy.

As they say in Hindi:

अपने भोजन का आनंद लें or

Apanē bhōjana kā ānanda lēṁ

Green Spinach and Chickpea Salad

Today is quite a sad day for the Dutch. At 6 o’clock in the evening (noon eastern time) the first airplane containing the first forty people from the downing of MH17 arrived in the Netherlands. Thousands of people laid flowers for the fallen and lined the roads while the hearses drove to Hilversum. If you haven’t been paying attention to the news as I have you can view it here.

With all the stress of the initial homecoming of the unknown people, I made dinner later than usual. But with the heat, I tried to make it with as little heat as possible. I seriously hate summer without an airco.

I made this healthy protein-packed salad. Perfect for the protein that I need in my body and super delicious. Plus it is green and I love the color green when it comes to food.

Cilantro and Spinach Chickpea Salad

I got the recipe from here. Perfect perfect salad.

Ingredients:

  • 2 cups (1- 130g can and 310g can) chickpeas, drained and rinsed
  • 2 cups (450g) spinach
  • ½ yellow onion, chopped finely
  • 2 Tablespoons lime juice
  • ¼ cup fresh cilantro
  • ½ teaspoon agave nectar
  • ½ teaspoon Dijon mustard
  • 1 clove garlic, sliced
  • 1 teaspoon olive oil
  • ½ teaspoon ground cumin
  • Pinch of salt and pepper

Instructions:

1. In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.

2. In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil. Process until smooth, scraping down the sides of the bowl as needed.

3. Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to blend the flavours. Serve with rice and enjoy!

This salad is absolutely amazing. I am happy knowing that I have so much leftover! Yum yum!

Mom, since I know you’re reading this you should suggest Taryn make it tonight or tomorrow at Iftar (the meal which you eat dinner after a day of fasting).

Anyway if any of y’all make this fabulous salad, I hope you enjoy it!

Also, if you are also celebrating Ramadan then you should add this to your evening meal. I think it will work wonderfully with the rest of your meal.

Enjoy your meal!

Moroccan Monday Meal

It’s Monday! Albeit not a meatless Monday for me, but a delicious Monday!

I am pretty sure my father loves that I am posting as often as I am so far. I believe this is my fourth post for July. Yay!

So for today’s meal I – as I have for the past couple recipes – used a Mexican-like wrap to “house” my food. But it was far from a Mexican meal.

Today is all about Morocco! The joys of international cuisine! I got the recipe from here, but kept radishes out of it!

 Moroccan Chicken Salad Wrap

Ingredients:

  • 1 (238g) breast of chicken
  • ½ (74g) cup cucumber, chopped
  • 1 ½ Tablespoons cilantro, roughly chopped
  • 1 can (150g) chickpeas, drained and rinsed
  • 1 Tablespoon lime juice
  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 3 teaspoons Greek yoghurt
  • 1 teaspoon mayonnaise
  • Salt and pepper to taste
  • ½ bag (50g) of mixed lettuce
  • 3 medium wraps

Instructions:

  1. Season chicken breast with salt and pepper and place on a frying pan that is lightly coated on oil and fry until thoroughly cooked (approx. 6 minutes)

  2. Meanwhile chop cucumber and cilantro and mix in a bowl. Add remainder of ingredients and mix well.

  3. Once chicken is cooked, chop into ½ inch pieces and add to cucumber and cilantro mixture.

  4. Spread mixed lettuce on medium wrap and add a few tablespoons of the chicken salad onto the lettuce, fold bottom first, then fold left and right “sides” and enjoy!

I love the taste of cilantro in meals. It adds an extra freshness to it. Yummy!

Moroccan Chicken Salad Wrap

This is actually really really good. And as easy as you just chop a few things and fry chicken for a while. It is perfect and really delicious. Cilantro and cumin are so so wonderful.

I think you should all try this recipe and enjoy it just as I have! It is one of the best chicken salads I have honestly ever had!

(besseha) بالصحة

And if you don’t speak Arabic spoken in Morocco:
Enjoy your meal!

Protein Packed Summer-Ready Salad

Everybody likes a little protein. Well actually, everybody needs protein to survive.

The average human needs 10-35% of their daily calories to come from protein. In total when looking at grams per day, a woman needs 46 grams of her daily food intake to be protein. That means each meal you consume should have almost twelve grams of protein in it. That is if you have four meals per day.

I know for myself I get a minimal amount of protein daily. When one does not eat as much meat as your average North American, it means you do not get all too much protein. Same can be said of iron.

Luckily for this evening’s meal I’ve had more than enough to make me big and strong! I sure won’t be revealing my Popeye guns of steel anytime soon, but my body will be somewhat happy with me.

So what’s a good pre-summer meal that is jam packed with protein?

A delicious salad with chickpeas and broccoli of course!

Creamy Broccoli Salad with Feta

Now I first had this salad in the heart of summer last year. It was a lovely day to enjoy a cool salad and a glass of chilled wine with the sun just dipping behind the house. It was also my twenty-first birthday.

(That’s how I remember the last time having eaten it, it has nothing to do with having a freaky memory like Carrie Wells from Unforgettable)

The salad was a hit at my birthday,  so much so that my picky sister even liked it! I realized from that evening that she likes chickpeas a lot, so now I know that it is safe to make meals with chickpeas for her.

The recipe is super simple and ends up with a fantastic salad which I found here.

Ingredients:

  • 1/3 cup crumbled feta cheese
  • 1/4 cup plain Greek  yoghurt
  • 3 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground pepper
  • 1 broccoli head, trimmed and finely chopped (about 3 cups)
  • 1 400g can chickpeas, rinsed
  • 1/2 cup chopped red bell pepper

Instructions:

  1. In a medium size bowl whisk together feta, yoghurt, lemon juice, garlic, and ground pepper. Set aside.

  2. Chop broccoli until crowns are in small pieces and add to feta mixture.

  3. Add chickpeas and bell peppers and mix until all is coated in creamy feta mixture. 

  4. Eat alone or serve as a side dish.

Broccoi Salad with Creamy Feta Dressing

I had my salad with these star shaped pumpkin nuggets.

I’ll have enough left over that I can enjoy the salad on its own tomorrow as a lunch. Deeeelicious!

This salad is so good that I wanted to go for seconds, but I was just so full that I couldn’t actually go through with eating more.

It really is filling and gives you the protein you need.

You really must try this salad! And if you are interested in knowing more about amounts of protein needed on a daily basis here is where I got my information.

Eet smakelijk!

Jam Packed Nutritious Curry!

I am so glad that even though my family is carnivorous, they enjoy vegetarian meals. I guess that makes them more omnivorous, but I like deeming any red meat eaters as solely carnivores.

For tonight we all enjoyed a wonderful meal of curry with pumpkin and chickpeas.Pumpkin, Chickpea, and Spinach Curry on a bed of Brown Rice

Ingredients:

  • 1 small pumpkin, chopped (I used a store-bought bag of chopped pumpkin)
  • 1 ½ cup Spinach
  • 1 cup Kale
  • 1 can chickpeas, drained
  • 1 ½ cans cubed tomatoes
  • ½ teaspoon coconut oil
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Handful chopped coriander

Spices:

  • 1 Tablespoon cumin powder
  • 1 Tablespoon coriander
  • ½ Tablespoon turmeric
  • 2 teaspoons ginger powder
  • 2 teaspoons freshly ground pepper

Directions:

  1. Place a large pan on the stove at medium-low heat and allow coconut oil to warm up. Once liquid add chopped onion and garlic and cook until translucent and fragrant. Add spices to the onion mixture and allow to become aromatic.

  2. Pour in cubed canned tomatoes and coconut milk and mix well.

  3. Add chopped pumpkin to liquid and allow to simmer for 10 – 15 minutes. Once pumpkin is soft add chickpeas.

  4. Once warmed up, add spinach and kale to curry and allow to become wilted and serve immediately. Top with fresh coriander and enjoy.

Pumpkin, Chickpea, Kale, and Spinach CurryYou can serve this with a side of bread or on top of some rice. I went for brown basmati rice as that is all we had. This meal was actually made of whatever goods we had in our house. Well mostly that is. My mom had to run to the grocery store as soon as we found out we didn’t have cumin in any of our spice drawers. That was pretty disastrous. Well not really, improvisation is an easy task, but cumin is great for a lot of other dishes too.

As for the use of both kale and spinach – I ran out of spinach so I decided to add more green with some kale. Usually meals contain either one or the other, but what’s wrong with both!?

This meal is my mom’s favourite. Last year when I first made it during my month of making pumpkin obsessed meals, I had to make it two or three times because she loved it so much. This though is the first pumpkin curry of 2014. Not bad eh?

And it is a great way to show my Dutch pride with an orange looking meal. Although it is 100% Indian being a curry and all. Oh well, orange meal to show my Dutch pride during the end of the Olympics and an Indian meal to show my love to my Indian boyfriend? That sounds better.

If you end up making this you can exclude the kale from the mix and use 2-3 cups of spinach instead. Also if pumpkin isn’t on hand, go for butternut squash! Both are equally delicious.

I hope you enjoy your meal! Or rather बॉन एपेतीत as said in Hindu. 

Sweet Treats Without the Guilt

Why is it that when women are emotionally unbalanced they turn to sweet things as a source of strength? Honestly I do not know the answer to this, but I’ve made the perfect sweet thing to help cope with our emotional days!

That delicious thing is cookie dough. That’s right, I said it – cookie dough. No, this will not be made into cookies, but just raw cookie dough. Delicious cookie dough at that.

Cookie Dough Balls
Frozen in a Tin Pan

I got the recipe from here.

Ingredients: 

  • 1 1/2 c. chickpeas, rinsed and drained (approximately 1 can) 
  • 3 Tablespoons sweetener of your choice (agave nectar, honey, or maple syrup)
  • 1/8 teaspoon baking soda 
  • 3 Tablespoons nut butter of your choice (peanut butter, almond butter, pistachio butter. Cashew butter, etc)
  • 1 teaspoon vanilla extract
  • ¾ bag (10 oz.) non-dairy chocolate chips 
  • 3 teaspoons shortening (I used sunflower oil)

Directions: 

  1. Combine all of the ingredients except the chocolate chips and 1 teaspoon shortening in a food processor or blender. Process till smooth, scraping down the bowl once or twice if needed. Transfer mixture to a medium bowl.

  2. Mix in 2 Tablespoons of chocolate chips (reserve the rest for dipping). Form into balls and freeze on a baking sheet till solid.

  3. Set a wire rack over a baking sheet covered with tin foil. In the top half of a double boiler set over barely simmering water, melt the remaining chocolate chips and shortening – stir till smooth and remove from heat.

  4. Using a fork, dip one bite into the melted chocolate, turning till covered. Lift the bite out of the chocolate and tap gently on the side of the bowl to remove excess. Place on wire rack. Repeat with remaining bites. Return bites to freezer and freeze till solid.

Cookie Dough BallsThe original recipe said not to combine the shortening with the recipe, but my blender sucks and needs more liquid to actually blend things. It is a pain in the rear. But if you have a powerful blender you can omit adding the shortening to your cookie dough balls.

Have you noticed though – there aren’t any eggs in this recipe. This makes it 100% vegan. Which I love. Although if you use honey the recipe will not be vegan, but if you are like me and can’t be bothered to go to the grocery store to get agave nectar then honey is the way to go! It was the only thing I had in my house so I definitely went for honey. This came out pretty good regardless of it being vegetarian rather than vegan.

So when it comes to your nut butter of choice, what are you interested in having your cookie dough ball taste like? We always have almond butter on hand as well as peanut butter, but I didn’t want to open the fresh jar of almond butter and used the peanut butter. If you are a fan of Reese’s Cups then you should like having peanut butter as your nut butter of choice. Because mine sure taste like Reese’s Cups.

Want to know a pathetic fact that occurred while I was making these cookie dough balls? Well in our garage we have two refrigerator/freezer units. One is a refrigerator with a freezer below it and the other is solely a freezer. For some odd reason while I was freezing the balls the first time around I put them into the fridge. This only hit me when I was forking the balls to put them in the chocolate. Oops.

I felt pretty dumb. But in defense in all the years we lived here we had another fridge unit where the freezer was above and the fridge was below. Only while I was in Canada was the refrigerator replaced by one that has the fridge above of the freezer. But honestly the worst part about my really dumb mistake is that I put the tin on top of two 6-packs of water. Clearly being liquid rather than a solid. I just wasn’t thinking.

At any rate, once I realized what I did I placed the balls into the freezer. Took a while but I finally did that.

Chocolate Covered Cookie Dough Balls

I love how you can clearly see that there are chickpeas in the mix yet you cannot taste them whatsoever. They truly taste good. Honestly this is the healthiest way you can eat a Reese’s Cup and not feel guilty.

I really do suggest you make this. It is amazing. I could eat them all. But I am always on moms tail for eating poorly that it would be bad of me to do the same. Luckily though if I did think to eat them all I shouldn’t feel that bad.

So more the reason that we all should eat these!

If you make it then I hope you enjoy it!

L

Dinner where Indian Curry meets Cajun Shrimp

When you live in a world of expatriates you learn to find normality in multiculturalism. Be it by just living amongst several different people  of different backgrounds or eating multicultural cuisine types, you are more open to the foreign aspect of life. With all my moves, I now live a life of cultural combinations.

So last Sunday when my mom went out for her friend’s birthday gathering it gave both my sister and I a free day to enjoy shellfish such as shrimp. Mom does not like shellfish which means her children do not eat it either, this means when she leaves the house we can enjoy the small things she dislikes. The top of the food pyramid of products which cannot be had when mom is home is shrimp.

Because mom knew she was going out Sunday night she decided to buy chickpeas and spinach knowing full well that those are two items I love to either cook with or just have to eat, so I decided to make a chickpea and spinach curry to go with my shrimp. This is where my multiculturalism comes in. For our Sunday dinner my little sister and I had a chickpea curry over a bed wild rice with a side of spicy Cajun shrimp and a yoghurt dip with lemon and chopped cilantro. Yes, that is a combination of Cajun (from Louisiana) and Indian cuisine.

Luckily the two together tasted delicious although it was very foreign. I mean who combines such things? What a weird confused cuisine type of night.

Chickpea Spinach Curry and Cajun Shrimp

Here is the recipe for the Spinach Chickpea Curry:

  • 2 cups fresh spinach
  • ½ cup chicken or vegetable broth, plus more to taste
  • 1 tablespoon salted butter
  • 1/2-3/4 teaspoons minced (or grated) fresh ginger
  • 1/2 teaspoon finely minced fresh garlic
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • Freshly squeezed juice of 1 lemon
  • 1 15-ounce cans chickpeas
  • Salt and pepper, to taste

Directions:

1. Combine spinach and your preferred broth in a powerful blender or food processor and pulse until smooth. Set spinach puree aside.

2. Heat butter in a medium pan over medium-low heat. As soon as it melts, add the ginger (1/2 teaspoon for a milder ginger flavor) and garlic. Cook until fragrant, about 1 minute. Turn heat to low and add garam masala, cumin, coriander and curry powder. Toast the spices for 3-4 minutes, until they are fragrant and take on a deep color.

3. Add spinach puree to the pan, along with the lemon juice. Cook for about a minute, to bring the flavors together, then add the chickpeas. Continue cooking until the chickpeas are heated through and all of the watery liquid cooks down leaving a puree. Add more broth if you end up needing to make adjustments to the consistency. Taste and season with salt and pepper. Suggestion: serve with rice.

When I made this I used just a bit too much broth making the simmering process for the chickpea spinach curry lengthy, but using half a cup should make the simmering (thickening) process much shorter for a quicker meal.

Below you can see the recipe for the Spicy Cajun Shrimp:

Ingredients:

  • 1 pound (500 grams) shrimp
  • Shrimp Seasoning:
    3/4 teaspoon salt
    3/4 teaspoon smoked paprika
    1/2 teaspoon ground cumin
    1/2 teaspoon curry powder
    1/8 teaspoon cayenne
    pinch cinnamon
  • 1 Tablespoon Butter
  • 1 (6 oz) container plain yoghurt
  • ½ Tablespoon cilantro, chopped
  • 1 Tablespoon lemon juice
  • Naan bread (optional)

Directions:

1. Mix together the above spices. Sprinkle half of shrimp over 1 pound of peeled shrimp.

2. Melt butter in a large skillet over medium-high heat. Add shrimp to pan — try to get the spiced side down — and saute 5 minutes until done, flip shrimp around and add remainder of spices and cook further.

3. In the meantime chop cilantro and mix with plain yoghurt and lemon.

3. Toast a few pieces of Naan (such as Kontos brand) and serve with cooked shrimp, a spoonful of plain yogurt, chopped cilantro, and a squeeze of lemon.

Now I know the combination of both Cajun and Indian seems quite bizarre, but it tasted pretty darn good. Although I know my sister likes chickpeas a lot and thoroughly enjoys shrimp, so that could be why.

If you think about giving this a shot, you may prefer the different parts of the meal separate. I won’t judge!

Spinach Chickpea Curry with Cajun ShrimpBut it does taste wonderful, separate or combined! So give’er a go!

¡Y buen provecho!

Colorful Veg for a Colorful Night

Saturdays are great. No, not the band the Saturdays, but the day itself is a wonderful day. You can either relax and be yourself or go out and have a ball, but at the end of the day whichever you choose to do you have fun right? Well this past Saturday much like most Saturdays, I spent it inside relaxing. And now you know how much of a boring person I really am.

I did however decide to spoil my sister. Both my parents went out to my uncle and aunts place for dinner so it was just Hanna and I, oh and of course Austin. Usually I make healthy food which Hanna is not all too interested in, so I thought to change it up Saturday by making healthy nachos with a chickpea Greek salad on the side. It probably should have been the nachos on the side, but really the salad was the side. And oh boy was it scrumptious. Everything was just so perfect and extra colorful. Just the way I like it.

Healthy Nachos

Ingredients:

  • 1 bag tortilla chips
  • 1 ½ cups cheddar cheese
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 2 chili peppers, sliced
  • 1 can corn
  • 1 batch refried beans
    –          1 Tablespoon olive oil
    –          2 shallots, chopped
    –          2 cloves garlic, crushed
    –          1 can kidney beans, drained and rinsed
    –          1/3 cup water

Directions:

  1. Place tin foil on tray and preheat oven to 375ᵒF (190ᵒC)

  2. Before nachos are made, make refried beans. Sauté shallots and garlic in oil in a pan then add kidney beans and water. Allow water to warm kidney beans thoroughly. Once warmed then place bean mixture in a bowl and mash with a potato masher.

  3. Spread tortilla chips on tin foil and sprinkle half the cheese on the chips. Spread the tomatoes over the cheese then add the avocados over the tomatoes, next add the corn and the refried beans.

  4. Spread other half of cheese on vegetables and top with sliced chili peppers.

  5. Place nachos in oven until cheese has melted, approximately ten minutes.

  6. Then enjoy!

Nachos

Salad and NachosNow I know that does not look attractive at all, but Hanna thought I should take a photo, so of course I did.

Although it looks god awful, I know that it tasted amazing. Even when my mom came home she had a bite of the salad and enjoyed it as well.

The recipe for the salad is as follows:

Ingredients:

  • 4 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • 2 cloves garlic
  • 1 can chickpeas, rinsed and drained
  • 1 red onion, diced
  • 1 English cucumber, peeled and sliced
  • 1 bell pepper, chopped
  • 2 tomatoes, chopped
  • 1 cauliflower, chopped
  • ½ cup feta, crumbled

Directions:

  1. Combine all ingredients in a bowl and refrigerate.

  2. Once ready to eat remove and enjoy.

This was honestly a great meal. So delicious it seemed to be so wrong, but really it was so right. Completely healthy, well except for those chips. But a little starch never hurt anyone, right?

If you end up making one of the recipes above I hope you enjoy it! My little sister and I sure did! By the way, the original recipe for the nachos can be found here.

Buen provecho!