Tag Archives: Dinner

Coconut Curry Chickpeas and Cauliflower

Cauliflower and Chickpea Curry

Vegan delight!

We’ve recently been on a vegan kick, so hats off to this great recipe from the Quick Fix Vegan Cookbook.  This goes great with basmati rice, Doug’s favorite, and chai tea.

  • 1 tablespoon neutral vegetable oil
  • 1 small yellow onion, minced
  • 1 carrot, thinly sliced
  • 3 cups small cauliflower florets (from 1 small cauliflower)
  • 2 tablespoons curry powder or paste, or more 1 (14.5-ounce) can diced tomatoes, drained
  • 1 cup vegetable broth
  • 1½ cups home-cooked chickpeas, or 1 can, drained and rinsed
  • 1 cup frozen peas 1 (13-ounce) can unsweetened coconut milk
  • ½ teaspoon salt Freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the carrot, cauliflower, and curry powder to taste. Add the tomatoes and broth, cover, and cook until the vegetables are softened, about 10 minutes. Stir in the chickpeas, peas, coconut milk, salt, and pepper to taste. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer. Serve hot, with basmati rice & a splash of lime juice. Serves 4.

Recipe from Robertson, Robin (2011-10-04). Quick-Fix Vegan: Healthy Homestyle Meals in 30 Minutes or Less (Kindle Locations 975-982). Andrews McMeel Publishing LLC. Kindle Edition.

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Pork Chops & Berry Cherry Topping

A completely Michigan meal!

A completely Michigan meal!

Summer Squash and Simple Marinara Sauce

Pork Chops with Berry Topping in 15 minutes

We do love our squarsh.

We do love our squarsh.

Fresh Squash – Thin slice, add small slices to the top, lightly salt, heavy pepper*, olive oil drizzle, mozzarella topping, italian seasoning, and then sprinkle with parmesan cheese. Bake at 400 for 10 mins, and then broil for 5 mins.

Pork Chops – Poke with fork a lot, olive oil, salt and pepper. When 50% done, add rosemary. Cook until tender not chewy (best to use a thermometer). Serve with Berries and Cherries Topping from Cherry Republic over fresh arugula.

Red Sauce – Blanch tomatoes, dice, add tomatoes and juice to sauteed garlic, simmer and reduce. Reduce until it has a paste like consistency (sauce it), add pepper and serve over squash.

Wine – We served this with Contessa Blueberry Wine from Michigan.

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