Chickpea Curry

In recent years I’ve become a lover of all things curry. It has taken my husband a while to warm up to this fragrant spice. I’ve been cooking up quite a few new vegetarian dishes to add to my recipe book, and this is one that will be a keeper! Loaded with protein and veggies–it’s full of flavor and sure to  warm the soul on a cold winters night. 

This recipe calls for roasted cauliflower and tomatoes. You can roast them the night you make this dish or a few days prior cutting your cook and prep time in half! I had roasted the veggies a few days prior and whipped up this meal in no time during the work week. “Toasting” the curry powder for the minute  the recipe calls for helps intensify the flavors. I am a salt-phene and found myself adding quite a bit of salt to my dish. This in my opinion is a low sodium dish. 
*If your concerned about your carnivorous counterparts add a grilled breast of chicken to their plate. Season the chicken with olive oil, salt, pepper, and a dash of curry powder; cook until internal temperature reaches 165 degrees. You could even grill shrimp on skewers and add it to this dish. 

Adapted from: Everyday Food, Janu/Feb 2012

Chickpea Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup basmati rice, cooked
  • 2 tsp olive oil + 1 tbsp
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 4 tsp curry powder
  • 2 cans Chickpeas, rinsed and drained
  • 2 cups cauliflower, roasted
  • 1 pint cherry tomatoes, roasted
  • 4 cup spinach
  • 1 tbsp cilantro, chopped
  • salt and pepper to taste
  1. Preheat oven to 400 degrees. Toss cauliflower and tomatoes in one tablespoon of olive oil, salt and pepper. On a baking sheet roast cauliflower and cherry tomatoes until golden brown for about 20 minutes.
  2. Meanwhile, in a medium pot, heat oil over medium heat and add onion; stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder; stirring until fragrant about 1 minute. Add chickpeas, roasted tomatoes, and 2 cups water; bring to a boil over high. REduce heat to medium, cover, and gently simmer for 8 minutes.
  3. Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender about 8 minutes. Stir in spinach and cilantro and season with salt and pepper. Serve immediately on a bed of basmati rice and sprinkle with additional cilantro if desired.

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I love soups and I’ve learned to start loving stews. Some days it’s nice to have a hearty stew for dinner. What ultimately drew me to this recipe was the fact that it had beer in it. I knew my husband would approve of it even though the beer would eventually cook down and would only add an extra layer of flavor. I loved the ruggedness of this stew. The unpeeled carrots and potatoes intrigued me. This stew was delicious, and in the end I only had one serving left which I froze and will be consumed at a later date. *Thaw and reheat within 2 months of freezing. I served this stew with the amazing Buttermilk Cornbread

Prep: 10 minutes
Cook: 2 hours 30 minutes
Serves: 6


  • 3 tbsp Olive Oil
  • 1 tbsp Butter
  • 2 pounds Stew Meat
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 can Beer, 12 Ounce Can
  • 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
  • 2 cups Water (additional, If Needed)
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Tomato Paste
  • ½ tsp Paprika
  • ½ tsp Kosher Salt
  • Freshly Ground Black Pepper
  • 1-½ tsp Sugar
  • 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
  • 4 whole New Potatoes, Quartered
  • Minced Parsley (optional)


1. Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.

2. Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
3. Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
4. Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

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While working on cleaning and organizing after the holidays my husband made me go through 3 massive stacks of cooking magazines that I had collected throughout the year. I can’t tell you how many magazines I browsed through, and then of course started tearing out recipes from! This just so happens to be one of the recipes I ripped out of a magazine!

Source: Family Circle, November 2010
Prep: 10 minutes
Cook: 7-1/2 hours on Low

Serves: 6


  • 1 lb chuck steak, trimmed and cut into 1-inch pieces
  • 3 tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 medium-sized carrots, cut into1/4 thick coins OR 1 cup baby carrots
  • 1 pkg (10 oz) cremini mushrooms, cleaned and quartered
  • 2 cloves garlic, minced
  • 1 pkg (1lb) frozen pearl onions
  • 1-1/2 cups low-sodium beef broth
  • 3/4 cup dry red wine
  • 3/4 tsp dried thyme
  • 1 pkg gnocchi

    1. In a large bowl, toss together steak, flour and 1/4 teaspoon each salt and black pepper. Place steak in slow cooker with carrots, mushroms, garlic, onions, broth, red wine and 1/2 teaspoon thyme. Cover and cook on low for 7 hours.

    2. Remove lid and stir in the remaining 1/4 teaspoon each salt and dried thyme and the gnocchi. Cover and cook an additional 30 minutes or until gnocchi is tender.

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    Seasonal Vegetable Stew

    Once again, another recipe I found straight out of the newspaper! Super easy and very versatile. Sited directly from the newspaper article: “When the market starts to offer fresh, small spring vegetables, it’s time to make them the star of a meal.” The article suggests you can “Add cubes of chicken or turkey, if you like, and serve over pasta or rice.” That’s exactly what I did. I added cubes of chicken to my husbands and rice for both. Super hearty and easy to make on a busy weeknight!

    Prep: 10 minutes 
    Cook: 20 minutes


    • 1 tbsp olive oil
    • 1 large shallot, chopped
    • 5 green onions, chopped
    • 3 cloves garlic, minced
    • 1 small bunch asparagus, cut diagonally in 1-inch pieces
    • 1 package (10 ounces) thawed frozen artichoke hearts (or canned), cut in half
    • 1 cup chicken or vegetable broth
    • 1 can (14 ounces) crushed tomatoes
    • 1 can (15 ounces) small white beans
    • 1/2 tsp dried tarragon or other herb, optional
    • 1/2 tsp salt
    • freshly ground pepper
    • 1/2 cup grated pecorino or Parmesan


    1. Heat olive oil in a Dutch oven; add shallot and green onions. Cook, stirring, 5 minutes. Add garlic, cook 1 minute. Add asparagus; cook, stirring, 1 minute. Add artichoke hearts, broth, tomatoes, beans and tarragon.

    2. Cook over low heat until vegetables are tender, about 12 minutes. Season with salt and pepper. Serve in bowls with cheese on top.

    Side Suggestions: Rice or Pasta *non vegetarian version add diced chicken or turkey

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    I had a container left of beef stew and wanted to stretch it and make it into something new! It was a cold night here in Florida, and I figured why not make my own version of Shepherds pie–combining two comfort food classics into one dish! I made this three days after I originally made the stew and it turned out excellent!

    Prep: 10 minutes
    Cook: 40 minutes


    • 2-4 large red potatoes (1 large potato per person)
    • 1/4 stick of butter
    • 1-2 slices of white American cheese
    • 1/4 cup milk (eyeballed until potatoes are moist)
    • 1 tbsp of dried parsley
    • 1 tsp each of Parmesan cheese
    • salt & pepper to taste
    • Leftover Beef Stew


    1.Wash and cut potatoes. Place in pot, salt water well, and cook on high until potatoes are done.

    2. Drain potatoes and add butter, milk, and cheese. Mash until smooth.

    3. re-heat leftover beef stew in the microwave. Pre-heat oven to 400 degrees.

    4. Place hot beef stew into individual ramekin dishes. Add mashed potatoes on top. Top with salt, pepper, and Parmesan cheese.

    5. Bake at 400 degrees until crispy brown on top (15-20 minutes)

    Serving Suggestions: cornbread muffins, biscuits, salad

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    I found this recipe the other week as a feature in one of Rachael Ray‘s e-mail and was curious on this combination! I altered the recipe a bit, and it came out great!

    Prep: 5 minutes
    Cook Time: 40 minutes


    • 1 package of kielbasa, quartered
    • 1/2 red onion, chopped
    • 2 tablespoons spicy brown mustard
    • 1 1/2 tablespoons white wine vinegar
    • 2 boxes of chicken stock
    • 4 red potatoes, cut into 1/2-inch pieces
    • 1 bag of store-bought coleslaw mix 
    • 1/2 cup of shredded carrots
    • Salt and pepper
    • 1/4 cup chopped flat-leaf parsley 
    • dollop of sour cream for each bowl


    1. In a large pot, cook the kielbasa and onion over medium heat until the onion is tender, about 10 minutes.
    2. Stir in the mustard and vinegar, then add the chicken broth, potatoes and coleslaw mix; season with salt and pepper. 
    3. Bring to a boil, then lower the heat and simmer until the potatoes are tender, 15 to 20 minutes. Stir in the parsley and season with salt and pepper.

    Serving Suggestions: Bread, Salad

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    Beef Stew

    I created this dish on a whim, and boy am I glad I made it! I was craving beef stew, and remembered talking with a person in the grocery store about using steaks for beef stew. I had ran into a great sale of buy 1 get 2 free and wasn’t sure of the cut of steak. I had never had it before, but a fellow shopper said that they used them on the grill and also in the crock pot! This stew was even better the next day!

    Prep: 5 minutes
    Cook: 8 hours


    • 2 steaks or 1 pound of beef for stew
    • 3/4 of a bag of baby carrots
    • 1 onion quartered
    • 3-5 red potatoes quartered
    • 1 packet of brown gravy
    • 1/2 cup water
    • 1/2 cup of frozen peas
    • 1 tbsp parsley, dill, & ground black pepper


    1. Place the steaks (whole) in the bottom of the crock pot (or beef cut for stew). 

    2. Wash and cut red potatoes and onions. Place in the crock pot, and add baby carrots.

    3. Mix 1 packet of brown gravy with water, and add additional seasonings. Pour over vegetables and meat in crockpot.

    4. Cover and cook on low for 8 hours.

    5. Once the stew is complete move the vegetables off to the side, and start cutting the steak (it should fall apart). Mix and add frozen green peas. Cook on high for 30 minutes.

    6. Stir the stew again, plate, and enjoy!

    Serving Suggestions: cornbread muffins (pictured above), biscuits, salad, sandwich

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