real food. real life.
We make this often and it has never been posted! How is that possible?!?
Probably because the minute my life involved owning a school, I kissed every speck of spare quiet time good-bye! :)
I'm so glad I snapped some pictures of it one night, in the hustle of getting home late from work, and whipping up a delicious meal that included leftovers for the lunch the next day.
In the hustle of a very busy school year start this year, I knew in the back of my mind I hadn't posted a recipe a over a month (sad to have broken my record) and it was slowly eating away at me that I had no time to do what I love - sharing recipes! So, to my delight, when I logged in today to attempt to pull together a post, I found a slew of drafted posts, waiting for finishing touches. I must have known my life would be wild this August/September and prepared ahead of time. Does it say anything about me that I completely forgot that I had did that? Eek.
So, lucky me! I have a recipe ready to share!
And lucky you, twice over, because not only do you get this EASY PEASY curry recipe that comes together in less than 20 minutes, you don't have to hear me talk forever about it! No more stories, just food. It's all about the food because that's the whole reason I have this food blog. For the love of healthy food. So, let's get to it.
Creamy Chickpea Curry
1 can diced tomatoes with juices
1 can coconut milk
2 cloves garlic
2-3 tbsp curry powder, turmeric, and curry paste (or your own concoction of flavour!)
salt/pepper ro taste
1 can rinsed chickpeas
Cooked brown rice or quinoa
What to do:
1) Heat diced onion and garlic over medium heat in a bit of oil or water. I used a cast iron pan for this dish. Stir around until smelling good.
2) Add in spices and can of tomatoes. Increase heat and add in coconut milk. Bring to a light boil.
3) Add honey, reduce heat to simmer. Add chickpeas and salt/pepper to taste. Simmer for as little or as long as you wish. Serve over rice/quinoa. Yum!!!
It tastes as good as it looks.
It was amazing.
And just like teaching, this amazing gem came without a plan, on the fly, just working with the ingredients available to me. It was on a whim. It came out of a plan gone sour from lack of ingredients for another recipe. It came from fresh farm veggies sitting in the fridge waiting to be used. It honestly just came out of my head and went straight into my belly. Aaaaamazing.
Garden fresh summertime veggies in a sweet and saucy balsamic glaze, mixed with my most precious staple - spaghetti noodles. Ummmmmm, yes, please! And sprinkled with roasted pipits because, hey, why not. This dish surprised my tastebuds, and my daughter, who saw this heap of vegetables and gobbled it down. Yes, that's right folks - my 3 year old cleaned her plate from this dish. I feel like I should get an award for that big feat alone. Phew!
I give you this, awesome 10 minute dish for supper tonight.
Balsamic Spaghetti with Garlic Scapes, Zucchini, and Roasted Pepitas
Spaghetti Noodle of Choice (We used whole wheat)
1 small onion, diced because who likes long pieces of onion? Not me.
1 tbsp Extra Virgin Olive Oil or water for sautéing
*Cast Iron Pan - Seriously, get one, use it. Makes this dish better, I swear.
1 small zucchini, chopped
1/2 red pepper, chopped
4 garlic scapes, chopped
1 ripe tomato, chopped
4 swiss chard leaves (or green of choice, optional), chopped
Balsamic Vinegar (don't measure - add bits at a time until taste is right for you)
2 tbsp Honey or Maple Syrup
Extra Virgin Olive Oil for added Sauciness, optional
1 tsp hot pepper flakes
chopped fresh basil and oregano, as much as you want (or dried)
sea salt/pepper to taste
1/2 cup pepitas
What to do:
1) Cook noodles according to package. Set aside until ready to add in.
2) Heat oil or water in cast iron pan over medium heat. Add onion. Cook and stir until smelling awesome and slightly coloured. Add in garlic scapes. Keep on stirring. Keep on cooking. Keep on smelling amazing.
3) Add in rest of veggies and stir, stir, stir. Add a bit more oil or water if needed. By now, they should be getting a bit browned from the awesomeness of a cast iron pan.
4) Add in a drizzle of balsamic. Stir. Add in a bit more. Reduce heat to low-medium. Add in honey, hot pepper flakes, fresh basil and oregano. Stir to coat and mix. Add a touch of oil if you want it a bit more saucier. Taste test. Add sea salt/pepper and more balsamic if you'd like. (I did) Add in noodles and toss to coat. Turn off heat.
5) Roast pepita seeds in a small pan over medium heat then sprinkle over top of noodles. Eat up and return back for seconds. No judgement here.
Home sick again today.
I have a bunch of posts lined up for you! As much as it is nice to take the time to rest up and get back to the food blog, I miss my daily job immensely. Building the school has been a dream for so long and honestly, every day this year has been amazing. Despite any challenges it brought throughout the year, every day I honestly looked forward to those challenges. I miss it quite a bit and am looking forward to getting back into the swing of things.
But for now, here's a good one for dinner!
This one is from our exact supper tonight. I knew I was going to post it and had pics from a while ago ready to go, but tonight I paired it with some garlicky green beans and it looked so pretty! So, new pics!
This meal comes together rather quickly. It's a good one for a busy night, despite it's fancy appearance. It's a rather simple curry sauce, so doesn't take long to serve up. We have it often. And tonight, with all the illnesses going around in this house lately, I wanted something with spice to clean everyone out! Haha. A great compromise considering Lee wanted stir fry.
You can use frozen cauliflower in a pinch for this dish, we've done it both ways. However, the fresh cauliflower adds a yummy crunch that frozen can't seem to live up to.
Give it a try! Let me know how it works for you. Looking forward to my leftovers for lunch tomorrow - at work! :)
Total Time: 20 min
1 tbsp Earth Balance butter or coconut oil
2 cups chopped fresh/frozen cauliflower
1 onion, diced
2 cloves garlic, minced
1 inch chunk of ginger, minced
1 tbsp curry power
1 tbsp turmeric
1 tsp mild curry paste
1/4 tsp salt & pepper, each
1 tbsp honey
1/2 can tomato paste
coconut or almond milk until it thickens/thins to the consistency you want
Cooked brown rice or quinoa pairs well!
What to do:
1) Cook rice or quinoa according to package.
2) Saute onion and garlic over medium heat in some oil or butter in a pan (I used a cast iron pan). Add cauliflower after a few minutes.
3) Stirring often, continue cooking cauliflower until it starts to brown a bit in the pan. Add in spices, honey, tomato paste, and milk of choice. Stir until everything is combined and evenly coated. You can continue adding milk until the sauce is to the consistency that you'd like, little by little and stirring.
4) Maintain heat at medium until the sauce starts to bubble. Reduce heat slightly to continue cooking until cauliflower is softened a bit, to your liking.
5) Serve atop a bed of quinoa or brown rice. Yum yum!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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