As a new graduate student, I have been on a budget in terms of going out for dinner. For a week, I was really craving a big bowl of delicious chana masala. Chana masala is one of my favourite dishes. I love the chickpeas, and I love the silky sauce that accompanies them. Unable to go out for dinner, I decided to bring the Indian food to me. We made chana masala along with dum alooo. I have to say, they were very good. A bit time consuming, but delicious and definitely worth it.
I unfortunately do not have a picture of the chana masala, but I can tell you it was delicious!
Creamy Chana Masala adapted from The Gluttonous Vegan
Makes a lot!
- 1 tbsp EVOO
- 1/2 of an onion
- 4 cloves of garlic, minced
- 1 inch of fresh ginger or 1 tsp ginger powder
- 1 can crushed tomatoes
- 1 tsp dried chili flakes
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp fennel powder
- 2 cans of chickpeas, drained and rinsed
- 1 can of coconut milk
- 1 tsp coriander powder
- 1/4 tsp garam masala
- juice from 1/2 a lemon
- Heat a medium sized pan and add the oil. Sautee the onion until translucent.
- Add ginger and garlic and cook for a few minutes. Then add tomatoes, chili flakes, cumin, coriander, turmeric, and fennel powder. Simmer.
- Stir in the chickpeas. Then add the coconut milk.
- Stir together the ingredients and allow to simmer until mixture reduces a bit.
- Add the coriander and garam masala, along with the lemon juice.
This was a delicious chana masala. It was very creamy and as with all curries, was better the next day. This recipe made a very large amount. Left over Indian food is always great in my book. I served this with basmati rice and dum aloo for an excellent feast.
I hope you’re enjoying the beautiful summer! Today I made a deliciously simple salad. Best part? No cooking involved!
The recipe is ridiculously simple and zero effort. I think it took about 3 minutes to throw this together. The hardest part was opening the can and rinsing the beans.
Big Fat Taco Salad from Appetite for Reduction by Isa Chandra Moskowitz
- 4 cups of shredded lettuce
- 1 15-oz can of black beans, drained and rinsed
- 1 cup of salsa (original calls for 1 recipe of salsa dressing)
- 4 oz of tortilla chips, crumbled
- 1/2 cup of cilantro, chopped
- Wash, dry, and shred lettuce.
- Assemble your salad (lettuce, beans, salsa, crumbled chips, cilantro).
Like I said, this recipe isn’t difficult by any means. So simple to assemble but it tastes great. The original recipe calls for making salsa dressing and serving the salad with guacamame (guacamole made from edamame) but I didn’t do that. Regular salsa worked just fine for me! I’d also like to add that this recipe is deceptively filling. The black beans add a good punch of protein and fibre which makes it more filling. I also made my salad a bit bigger by using more lettuce than called for (2 cups instead of 1 per person).
The original recipe is vegan but I added some cheese to go with it. Overall this made for an excellent summer dinner. We enjoyed our salad while relaxing on the patio.
Hey everyone! Long time! I’ve been writing a lot on my other blog though. Just haven’t really been cooking. I’m going to get back into the swing of things though and hopefully I’ll be cooking more.
Anyways, today I made a really delicious (and easy) taco salad for dinner. I was inspired by a taco salad that Sean’s step-mother makes, but she wasn’t available to give us the recipe so we winged it.
- 1 tsp of EVOO.
- 2 cloves of garlic, minced.
- 1 small onion, diced.
- 1 can of aduki beans, rinsed.
- 1 can of black beans, rinsed.
- 1 package of taco seasoning.
- 1 tsp of chipotle chili powder.
- 1 tsp of crushed red pepper flakes.
- 2 tbsp of salsa.
- 1 1/2 romaine heart lettuce, rinsed and ripped coarsely.
- 1 jalopeno, chopped thinly.
- 1 orange pepper, chopped.
- green onion, chopped (as much as you’d like).
- shredded cheddar cheese (any amount you want).
- nacho chips (as much as you’d like).
- Heat pan on medium-low heat. Once your pan is heated, add a tsp of olive oil.
- Saute onions until they are almost translucent. Add your garlic to the pan and cook for 2-3 minutes.
- Incorporate the taco seasoning to the onion and garlic mixture.
- Add your beans (aduki and black beans). Mash slightly and mix well.
- Add the chili powder, crushed red pepper flakes, and salsa to the mixture. Mix well. Keep in pan until heated through.
- While your bean mixture is cooking, assemble your salad! Layer nacho chips, lettuce, pepper, jalopenos, and cheese.
- Add bean mixture on top of the salad base. Then layer again.
- Serve with a side of salsa and greek yogurt (or sour cream).
It feels kind of silly to write out a recipe for taco salad, but the bean mixture is more what needs directions. This was really tasty. The aduki beans added a nice contrast to the black beans. I sliced the jalopenos with gloves so that I wouldn’t get the oils on my fingers. I’ve heard too many horror stories and I just didn’t want to risk it! This recipe made enough for two large salads (each salad had two layers) and there’s still left overs. I’m excited for a delicious lunch tomorrow!
Play around with the seasonings. I used the chipotle chili powder because it’s spicier than regular chili powder. I also used hot salsa to add some heat. If you like it spicier you could add more or use more jalopenos. If you like it milder just play it safe with the spices (i.e. 1/4 tsp) and adjust as necessary. I hope you enjoy this!
My friend recently provided me a link for Chocolate Covered Katie. I had read her blog in the past, but completely forgot about her blog! It was a nice reminder.
I flipped through her recipes this morning and decided to make some breakfast for Sean and me. He’s off to work today, so I wanted to make him a filling healthy breakfast. We’re trying hard right now to stop buying food at work. I also packed him a lunch of Rajmah curry. He may not enjoy kidney beans as much as I do, but my cat Freya certainly does! After I rinse kidney beans I let them drain in a colander, and she always steals some. It’s super cute but also kind of frustrating because you can’t turn your back to her.
Anyways! My dad bought me a giant box of quaker oats from Costco so they need to be used up. Thankfully they’re just plain oats rather than pre-packaged flavoured ones so the sky is the limit for flavours!
I settled on making chocolate oatmeal for us.
From Chocolate Covered Katie
- 80g of cooked oats
- 1 1/2 cups of almond and coconut milk (SO GOOD)
- 3 tbsp of cocoa powder
- 1.5 tsp of vanilla
- pinch of salt
- 2 bananas
- 1/2 an oz of bitter sweet chocolate, shaved
- Add oats, milk, cocoa powder, salt, vanilla, and banana to a pot. Cook on medium heat, uncovered.
- After 5-7 minutes, stir in the chocolate.
I doubled her original recipe (this recipe makes 2 servings). When I first started out I felt really confused about whether the oats were supposed to be pre-cooked or not. I ended up putting everything except the banana and the chocolate in the pot and cooked the oats (i.e. bring to a boil, then simmer for 5-7 minutes). Then I added the banana and chocolate and cooked for another 5 minutes. It ended up working out in the end! Just took a lot longer than I expected.
This recipe was really good! I decided to add chocolate to the pot because I find cocoa powder doesn’t have an intense chocolate flavour and that was what I was looking for this morning. Putting the banana into the oats was really delicious too because they smelled like they were almost caramelized. They also added a lot of volume to the oats which was great as well.
After eating this I felt comfortably full (6-7 on the full scale). Hopefully Sean will stay pretty full so he doesn’t have to buy any food at work today! That’s always a true test.
I think for tomorrow morning I’ll precook some oats for tonight and make some more of her oatmeal options! She has so many, and I’m excited to try them.