Friday, October 23, 2009

Chickpea curry

Cook or buy a can of cooked chickpeas.

Thinly slice 2 medium onions and saute a tthe bottom of a big soup pot. Sprinkle liberally with curry powder. Cube 2 potatoes (I like red potatoes here) and add in with the onions. Add more curry if needed. slice a red bell pepper and add to the potatoes and onions. Add 3-4C cooked chickpeas in liquid and reduce heat to med-low. Allow to simmer for 5 minutes. Add one or more chopped zucchini and more curry powder if needed. Continue to simmer until zucchini is soft. Add salt, garnish with cashews, walnuts and/or fresh cilantro if desired. Good alone or over rice.

Tuesday, October 13, 2009

what we need more of... is soup! Rainy October Soup Fun fest

Two awesome and really super easy recipes for a good hearty vegetable soup.

Veggie Chowder

thinly slice 2 small onions and several mushrooms (creminis are my fave here). Grab a bag or can of corn and a family size can of cream of mushroom soup. Also a couple potatoes, cubed. Put a large soup pot on your burner, add a little oil and turn on med-high heat. Add the onions and potatoes. Once the onions are translucent, add the mushrooms. When everything is looking maybe 50-75% cooked, add and reconstitute the mushroom soup and the can or bag of corn. Let simmer on low for 30-60 minutes, until onions and potatoes are tender. Add fresh pepper and serve.

Lentil Dal

Thinly slice 2 small onions and 2-3 medium potatoes. Get out curry powder and a soup pot. At med-high heat, add the onions and potatoes to the pot with some oil and add copious amounts of curry to the mix. When onions are translucent, add 2 cups dry picked over brown lentils and fry for a couple minutes with the curry potatoes and onions. Add water to cover and reduce heat to med-low. Lentils should be done in 20-30 minutes, simmer longer for a creamier soup. Garnish with sour cream or whole fat yogurt and cilantro.