This month, I have ensured and created more opportunities to cook and bake a few of those Pinterest recipes that have been piling up. Both new meals were vegetarian and absolutely delicious. In case any of you are feeling adventurous or looking for a new meal feel free to try these! I highly recommend each.
Spicy Kidney Bean and Chickpea Stew
Ingredients:
Instructions:
Ingredients:
- 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)
- 1/2 cup dried red kidney beans (1 1/2 cups cooked or 1 14 oz can)
- 2 tablespoons ghee, butter or oil
- 1 teaspoon panch phoran (see below)
- 1 small onion, finely chopped
- 1-inch piece fresh ginger, peeled and finely chopped
- 1 clove garlic, minced
- 3 to 4 fresh chilies, seeded and finely chopped
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon amchoor powder (optional)
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon asafetida
- 2 dried whole red chilies, broken into bits
- 1 medium tomato, finely chopped
- 1 1/2 teaspoons sea salt
- a few handfuls of dried curry leaves
- 2 to 3 tablespoons fresh parsley, chopped
Instructions:
- Rinse the chickpeas and kidney beans and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a large saucepan and add 4 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans and chickpeas are tender. Remove from heat and set aside.
- Heat the ghee, butter or oil in a skillet over medium heat. When hot, add the panch phoran spice blend to the pan and stir for 1 or 2 minutes to let the seeds darken a little. Stir in the onion and continue to stir for 4 or 5 minutes or until it softens and just begins to brown. Add the ginger, garlic and fresh chilies, and continue to stir for another 2 to 3 minutes. Toss in the spices and dried chilies, and stir for 1 minute.
- Add the tomato, salt and curry leaves to the pan and cook, stirring often, for 5 minutes or until the tomatoes are reduced and the mixture thickens.
- Pour the contents of the skillet into the cooked beans and chickpeas and stir to combine. Simmer over medium heat for 10 to 15 minutes, adding some water to the pan if desired. Taste and adjust seasonings.
Mexican Quinoa
Ingredients:
Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapenos, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
Then of course, there is dessert! I had been dreaming of mint chocolate chip ice-cream so I thought, why not make it! I found a SUPER EASY (but not so healthy) no-churn recipe!
No Churn Mint Chocolate Chip Ice Cream
Ingredients:
Instructions:
Ingredients:
- 2 cups whipping cream
- 1 14oz sweetened condensed milk
- ½ tsp peppermint extract
- 3 drops green food coloring
- 1 cup chopped up chocolate bits
Instructions:
- In a large mixing bowl, whip your heavy cream over high speed for about 10-15 minutes until stiff peaks start to form.
- In another bowl, combine your condensed milk, peppermint extract, food coloring and chocolate bits.
- Pour your whipped cream into your sweetened condensed milk mixture and fold everything together till combined.
- Pour into a 3 QT pan and cover tightly.
- Place in freezer for 6 hours, to overnight before serving.
Enjoy! I most certainly did :)