Chicken, Chickpea and Spinach Curry (4)

Great one-pot dish. I made it quite mild but you could add more of the spices. The new potatoes were added part way through the cooking otherwise they become mushy and the spinach was added near the end. If you omit the chicken, it’s great for vegans/vegetarians.

1 tbsp. extra virgin olive oil

1 onion – chopped

2 x chicken breasts – cut into bite size pieces

1 tsp. curry powder

1 tsp. garam masala

Pinch of turmeric (optional)

1 can of chickpeas

1 can of lite coconut milk

2 cups veg. broth/stock

10 new potatoes (smallish) cut in 1/2 or 1/4’s

5 oz. baby spinach

Place oil in cast iron casserole dish and season with salt and freshly ground black pepper.

When sizzling add onion and let cook for a minute or two, then add spices and stir.

When spices are fragrant add chicken and sear on all sides.

Add chickpeas, coconut milk and veg. broth.

Bring to boil, then simmer for half an hour, adding potatoes after 15 minutes and spinach after 25 minutes, stirring as you add them.




Chickpea and Carrot Salad with a Chutney Dressing (serves 4 as a side dish)

Chickpea and Carrot Salad with a Chutney Dressing (serves 4 as a side dish)

Adapted this from a vegetarian sandwich I was offered on plane but couldn’t eat.

Take 1 can of chickpeas, 1 carrot (grated), handful of raisin/golden raisins and place in serving bowl.

Take 1 tbsp. mango chutney (Major Grey brand) and add 1 tbsp. unsweetened almond milk. Stir until blended. Pour over veg. and - chickpea salad

Tuna and Quinoa Salad (serves 4)

Tuna and Quinoa Salad (serves 4)

2015 is going to be the year that I will try hard to source my meat and fish from organic/wild sources. I also think I will be eating a lot more vegetarian dishes.
This salad uses tuna. Tuna is not farmed (good thing). Tuna contains mercury (not a good thing). The tuna I use comes in a glass container (a good thing) and is bottled in spring water and salt (a good thing – no preservatives). It is wild caught (good thing).
My salad consists of quinoa, tuna, scallions/spring onions, chickpeas, peas and anchovies with an optional vinaigrette (lemon in my case).

1 cup quinoa cooked in 2 cups of water and cooled
8 oz frozen peas – cooked and cooled
1 x 6.7oz jar of tuna (Tonnino tuna fillets in spring water, wild caught)
1 bunch scallions/spring onions – finely chopped
6 anchovies – finely chopped
1 avocado – diced
1 can chickpeas – rinsed and drained
Salt and freshly ground pepper
Lemon vinaigrette – optional

Place quinoa in a salad bowl.
Add cooked peas, tuna (broken up into small pieces), scallions, anchovies, avocado and chickpeas.
Season with salt and pepper.
Add lemon vinaigrette (optional) (juice of half a lemon and 2 tbsp. extra virgin olive oil)

Vegetable Curry (serves 4)

Vegetable Curry (serves 4)

Am trying to eat a couple of vegetarian/vegan meals every week and even when I am having meat or fish I try to have more veg. in the portion than the protein. My vegetable curry is a blend of Thai and Indian curry flavors. Coconut milk, lime juice, ginger and cilanto from Thai curries; Garam Masala and curry powder from Indian curries. It doesn’t really matter what vegetables you use it depends on what appeals. I love cauliflower and spinach in curries and then I thought out of the box and added sweet potato and red pepper. Chickpeas do well in a curry too. You could add okra or green beans or maybe subsitute lentils for the chickpeas. I am serving this with quinoa.

1 tbsp. extra virgin olive oil, seasoned with salt
1 medium onion – sliced
2 cloves of garlic – finely chopped
1 tsp. garam masala
1/2 tsp. curry powder
1 inch of fresh ginger – finely grated
1 can of lite coconut milk
1 sweet potato – peeled and diced
1 red pepper – de-seeded and diced
1/2 a cauliflower – cut into little florets
5 oz baby spinach
1 x 15 oz can of chickpeas – rinsed and drained
1 tbsp. cilantro – finely chopped

Put olive oil seasoned with salt in a cast iron casserole dish
When sizzling, add onion, garlic, garam masala, curry powder and ginger and cook until onion is softened.
Then add the coconut milk, sweet potato, cauliflower, red pepper.
Bring to boil and simmer for 10 minutes.
Next add spinach and chickpeas and cook for 5 minutes or until spinach is wilted.
Take off heat and throw in a tablespoon of chopped cilantro

**Little Known Food Fact**

Have you ever checked a label and found that the product you are considering buying lists ‘natural flavors’? If so, like me, you might have wondered why ‘natural flavors’ was listed as an ingredient (doesn’t flavor automatically come from the ingredients?). Apparently, ‘natural flavors’, which are conjured up by ‘flavorists’ are not naturally occurring.

Quinoa Salad with Chicken and More (serves 4)

recipe photo 22Quinoa Salad with Chicken, Chickpeas and More (serves 4)

I am taking this with me on the plane as I have to be really careful with airline food to avoid mid-air disaster! I mixed quinoa with slices of chicken tenders and then added chopped red onion, black and green olives, sun-dried tomatoes, cilantro and a can of chickpeas – lots of different flavors and textures. Then I mixed in a lemon garlic vinaigrette. Leave out the chicken and you have a very nice vegetarian/vegan salad.

6 x chicken tenders – cooked and sliced
2 cups boiling water
1 cup quinoa
1 can of chickpeas – drained and rinsed
1/2 a small red onion – chopped
2 tbsp. sun-dried tomatoes in oil – roughly chopped
2 tbsp. black and green olives – pitted and roughly chopped
2 tbsp. cilantro – finely chopped
2 tbsp. freshly squeezed lemon juice
2 cloves garlic – minced
2 1/2 tbsp. extra virgin olive oil

Cook chicken tenders and slice when cool.
Cook quinoa in boiling water until all water is absorbed.
When quinoa and chicken are cooled add red onion, sun-dried tomatoes, olives and cilantro.
In a jar mix lemon juice, garlic and olive oil and give jar a good shake to emulsify the dressing.
Pour over salad and serve.

Black Olive Hummus and Lemon Hummus

recipe photo 10Black Olive Hummus and Lemon Hummus

Today I am taking these two different types of hummus to a friend’s baby shower as an appetizer. I love black olive hummus. I serve it as a dip or as a side dish with lemon marinated chicken served on top (see my recipe). My recipe omits tahini paste in. The better the black olives the tastier the hummus. Takes about 2 seconds to make in food processor.

1 x 15 oz can chickpeas
3/4 cup pitted black olives – roughly chopped
2 tbsp. extra virgin olive oil
Juice of 1 lemon (1/2 lemon if lemon is large)
2 cloves of garlic – roughly chopped (you may want to start with one clove of garlic and taste before adding second clove)

Place chickpeas and olives in food processor and process while adding the rest of the ingredients.

For lemon hummus, recipe is the same but with out the olives. Add more lemon juice if you want more of a lemony flavor. I also add in the pulp of the lemon.