Spicy Chickpeas With Tomatoes and Kale

 Spicy Chickpeas With Tomatoes And Kale

This recipe has been slightly adapted from Jenny Rosenstrach’s latest book, The Weekday Vegetarians.
A FEW NOTES:
I’ve been making this with these slow cooker chickpeas, which couldn’t be simpler, and which are so tasty. If you don’t have a slow cooker and want to cook the chickpeas from scratch, here’s my guide. Of course, canned chickpeas are fine. I like the Goya brand.

The original recipe calls for 1/4 cup of coconut milk. It also suggests serving it with rice, so I have been making this coconut rice to serve along side. The coconut rice calls for 3/4 cup coconut milk, and so I have been reserving this amount for the rice and then using the rest of the can for the chickpeas. The extra coconut milk makes the dish a little richer, I suppose, but it certainly does not taste too rich or sweet.

Finally, the original recipe calls for stirring 1/4 cup of warm water into a teaspoon of miso and stirring this in at the end. If you have miso on hand, go for it! If you don’t, don’t run out and get it. The dish is plenty flavorful without it, especially if you add a splash more coconut milk, as noted above. Alexandra Cooks

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Ingredients: 

Preparing Chickpeas
2 tablespoons grapeseed, olive, or other neutral oil
1/2 small yellow or white onion, finely chopped, about 1/2 cup
1 clove garlic, minced
1-inch piece ginger, peeled and minced
crushed red pepper flakes to taste (I use 1/2 teaspoon or less)
kosher salt and pepper to taste
3 tablespoons curry powder, I love Madras brand
1 tablespoon tomato paste
3 cups cooked chickpeas or two 15-oz cans, drained and rinsed
one 14.5 ounce can diced tomatoes or 1 lb. diced fresh tomatoes (about 2 cups)
1 cup water or vegetable stock (I always use water)
2 to 4 cups stemmed and chopped fresh kale
1 teaspoon miso, optional, see notes above
1/4 cup (or more) unsweetened coconut milk
For Serving:
coconut rice, see notes above
naan
cilantro, optional
lime, optional

Directions:
In a large skillet set over medium-low heat, combine the oil, onion, garlic, ginger, red pepper flakes, pinch salt, and black pepper to taste. Cook until slightly softened, 4 to 5 minutes.

Add the curry powder, and stir, coating it in the aromatics and toasting it a bit, another 2 to 4 minutes. Add the tomato paste, stirring it into the curry-coated aromatics, and cook for another minute or until the red color darkens and it smells toasty. 

Add the chickpeas and stir to coat them in the curry mixture. Cook for another two minutes or until the chickpeas are evenly coated in the spices; then taste a chickpea for seasoning. Adjust accordingly if it needs more salt or pepper to taste. 

Add the tomatoes and water (or stock) and simmer for 10 minutes or until everything is warmed through. Add more water as needed if it looks too thick — chickpeas can absorb a ton of liquid. Add the kale and cook until wilted. 

If using the miso, stir it into 1/4 cup warm water and add it to the skillet along with the coconut milk. Stir to combine and cook for another minute or two. As noted above, I add more like 3/4 cup coconut milk and use another 3/4 cup coconut milk for this coconut rice. 

Serve with rice or naan, a lime wedge, and a sprinkle of cilantro, if you wish.

Red Shrimp Curry

Red Curry Shrimp*****

The left photo is a commercial photo but the photo on the right is the recipe my daughter cooked and served.  It was soooo good!

Ingredients:

Recipe adapted from One Pan, One Family
1 onion
1 red bell pepper 
2 cloves garlic
1  lb. broccoli florets 
2 limes
1 14oz. can unsweetened coconut milk
1/2 cup vegetable broth
2 tablespoons Thai Red Curry paste, plus more if needed
1 1/2 tablespoons brown sugar 
1 1/2 tablespoons fish sauce
kosher salt and fresh cracked pepper
1 tablespoon vegetable oil
1 1lb. shrimp, peeled and deveined
1/2 cup fresh cilantro, roughly chopped

Directions:
On a large cutting board, thinly slice the onion and bell pepper and mince garlic. Transfer to a medium bowl.
Cut broccoli florets into bite-sized pieces and set aside.
Juice one lime into a small bowl and cut the other lime into wedges; set aside. 
In a medium bowl or large measuring cup, combine coconut milk, broth, curry paste, sugar, fish sauce, and 1/2 teaspoon of salt. 
Heat 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion mixture and saute vegetables, stirring every now and then, until they begin to soften, about 2 minutes. Stir in the coconut milk mixture, bring it to a boil, then reduce the heat to low and cook, stirring every now and then, until it reduces and thickens, about 5 minutes. Stir in the broccoli and shrimp and increase the heat so that it comes to a boil. Reduce the heat again to low, cover and cook gently until the shrimp are cooked through, the broccoli is tender and the flavors have blended, about 5 minutes. 
Stir the lime juice and half of the cilantro into the curry. Adjust to taste with salt, pepper, or more red curry paste if needed.  Serve over bowls of rice, sprinkle with remaining cilantro. Serve with lime wedges on the side for more zing.  Serves four   adapted from:  OnePan, Whole Family

Blueberry Banana Raspberry Pancakes With Apricot Jam

Nurse Andrew

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We have met the most wonderful compassionate and dedicated nurses at the Palomar Medical Center in Escondido caring for my husband.  One young man named Andrew was assigned to my husband's care. We discussed my food blog.  I asked Andrew if he cooked often.  Most Californians are very health conscious and nutrition plays a big part in that role.  I then asked if he had a favorite recipe he could share and today he did.  Thank you Andrew.  When my husband is discharged, this will be my first breakfast meal I prepare for him.  It will be special especially when I share with Don who shared this recipe.

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Blueberry Banana Raspberry Pancakes with Apricot Jam

Ingredients:

• 1 cup Bobs Red Mill Organic Pancake Waffle Mix
• 1 Large Egg (or egg white)
• 2 tbsp Coconut Oil (keep 1 tbsp for later on)
• 1 cup unsweetened coconut milk
• 1 large banana –prepare in very thin slices
• 1 cup fresh blueberries – important to flatten berries 
• ½ cup raspberries (flatten as well)
• Place 2^nd tbsp of coconut oil in small dish & microwave for 20 seconds

Directions:

In Large Bowl

Combine Bob’s Mix, egg, milk, 1 tbsp oil until blended

• Preheat pan on medium heat with 1 tbsp coconut oil
• Lower heat to low-medium and pour mix into pan for medium sized pancake 
• Add thinly sliced banana and flattened blueberries/raspberries as desired
• Allow pancake edges to brown, use wooden spatula to prevent sticking
• Add few drops of coconut oil around edges to prevent sticking
• When bubbles appear in center of pancake, carefully flip over
• Continue to use few drops of oil around edges to prevent sticking
• May require 2^nd flip to cook evenly and use spatula to press down 

Tip: 

• Prepare few sheets of wax paper pre-cut into 4x4 strips. Place 1 sheet wax paper onto plate and add 1 pancake per strip wax paper.  Otherwise the pancakes will stick and clump after refrigeration and with cooling. Makes great snack. 
• Add spoonful of favorite jam – I use apricot or pear smeared on top. 

Buen provecho