Friday, April 11, 2008
...and the winner is...
Avril, with the following recipe:
Chickpeas in Curried Coconut Broth
2 teaspoons canola or vegetable oil (I go with veggie, wth is a canola and how do they get oil from it?!)
1 1/2 cups chopped onion
2 garlic cloves, minced
2 (19 oz) cans chickpeas, rinsed and drained
2 (14 1/2 oz) cans diced tomatoes, undrained
1 (14 oz) can coconut milk
1 tablespoon curry powder
2 tablespoons chopped pickled jalapeno pepper (I always use more than that...)
1 1/2 teaspoons salt
1/2 cup chopped fresh cilantro
6 cups hot cooked basmati rice, cooked without salt or fat (jasmine is good, too)
Heat oil in a large nonstick (or otherwise - I don't own nonstick 'cause they can't go in the dishwasher) skillet over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Place onion mixture, chickpeas, tomatoes, coconut milk, curry powder, jalapeno pepper, and salt in a 3 1/2 quart (or bigger) electric slow-cooker; stir well. Cover with lid; cook on low-heat setting 6 to 8 hours. Stir in cilantro. Serve over rice.
However, due to the extensive cook time, I was unable to prepare it yesterday, so I have no review yet. I do promise to try it in the very near future, perhaps Avril can join us for dinner that night.
In the meantime, head over and read a very well-written post about the plight of the homeless. It's a little bit heavier content than usual for my Friday posts, back to normal...er, what passes for normal around here, next week. Enjoy the weekend, kids.
JT out.
Chickpeas in Curried Coconut Broth
2 teaspoons canola or vegetable oil (I go with veggie, wth is a canola and how do they get oil from it?!)
1 1/2 cups chopped onion
2 garlic cloves, minced
2 (19 oz) cans chickpeas, rinsed and drained
2 (14 1/2 oz) cans diced tomatoes, undrained
1 (14 oz) can coconut milk
1 tablespoon curry powder
2 tablespoons chopped pickled jalapeno pepper (I always use more than that...)
1 1/2 teaspoons salt
1/2 cup chopped fresh cilantro
6 cups hot cooked basmati rice, cooked without salt or fat (jasmine is good, too)
Heat oil in a large nonstick (or otherwise - I don't own nonstick 'cause they can't go in the dishwasher) skillet over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Place onion mixture, chickpeas, tomatoes, coconut milk, curry powder, jalapeno pepper, and salt in a 3 1/2 quart (or bigger) electric slow-cooker; stir well. Cover with lid; cook on low-heat setting 6 to 8 hours. Stir in cilantro. Serve over rice.
However, due to the extensive cook time, I was unable to prepare it yesterday, so I have no review yet. I do promise to try it in the very near future, perhaps Avril can join us for dinner that night.
In the meantime, head over and read a very well-written post about the plight of the homeless. It's a little bit heavier content than usual for my Friday posts, back to normal...er, what passes for normal around here, next week. Enjoy the weekend, kids.
JT out.
Comments:
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That recipe sounds really good.
I feel bad for totally blowing the call on sending in a recipe. The thing is, though, my protein-starved vegetarian brain cannot remember things and needs constant reminding. I mean, CONSTANT reminding.
I feel bad for totally blowing the call on sending in a recipe. The thing is, though, my protein-starved vegetarian brain cannot remember things and needs constant reminding. I mean, CONSTANT reminding.
I'm very glad you didn't try MY "recipe." :^)
Hint for an inexpensive nonstick pan that'll last you 100 years; cast iron, and even vegans can season it with olive oil, which works great.
(also don't put it in the dishwasher, but wiping it off in the sink is pretty easy)
Oh, and canola? Rapeseed, it's related to turnips.
http://en.wikipedia.org/wiki/Canola
Hint for an inexpensive nonstick pan that'll last you 100 years; cast iron, and even vegans can season it with olive oil, which works great.
(also don't put it in the dishwasher, but wiping it off in the sink is pretty easy)
Oh, and canola? Rapeseed, it's related to turnips.
http://en.wikipedia.org/wiki/Canola
BUBBA - Yeah, I learned the hard way about cast iron + dishwashers = rust city when I was trying to be nice one Mother's Day back in high school. I cooked, cleaned up, and royally screwed up all in one day.
JT, even that's not a horrible disaster. Cast iron isn't like steel that will rust away; it forms a passivating layer (engineer speak) that stops the rusting, more or less.
Now you can't make it up completely to your mom, but you can help the next guy who does this; what you do is soak a rag in edible oil (olive oil is my favorite for this) and wipe the skillet with it until you can hardly see any more rust. Then put it in the oven at 300F for about an hour.
Voila! Re-seasoned cast iron. If you want to be double sure, cook some cornbread in it afterwards.
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Now you can't make it up completely to your mom, but you can help the next guy who does this; what you do is soak a rag in edible oil (olive oil is my favorite for this) and wipe the skillet with it until you can hardly see any more rust. Then put it in the oven at 300F for about an hour.
Voila! Re-seasoned cast iron. If you want to be double sure, cook some cornbread in it afterwards.
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