This is a recipe from what used to be recipezaar.com (recipe #91128)
(Changed just a tiny bit by Kellsey)
--1 (16 ozs) can Garbanzo Beans (otherwise called Chickpeas)
--1 TBSP Olive Oil
--1 onion, roughly diced
--1 tsp grated or minced ginger (or you can buy a tube of minced ginger in refrigerated veggie section of produce aisle at grocery store)
--1 tsp minced or pressed garlic
--1 (14.5 ozs) can petite diced tomatoes
--1 tsp cumin powder
--1 tsp turmeric
--1 tsp coriander powder
--1 tsp chili powder
--1/2 tsp garam marsala (if not in a ready-made jar, this can often be found in the bulk spice area of the grocery store)
--salt to taste (if at all)
1. Saute onions, add garlic and ginger in olive oil
2. Cook for about 5 minutes
3. Add tomatoes, cumin, coriander, turmeric and chili powders (and salt if you want, I usually add 1/2 tsp)
4. Cook for another 5 minutes
5. Add garbanzo beans, boil for a few minutes
6. Add garam marsala, let mixture simmer on lower heat a few minutes
7. remove from heat
I then mix it all up with Texmati rice (a brown rice and basmati rice hybrid) and serve it with garlic naan that has been broiled with olive oil on top for a few minutes. YUM!
This is a sweeter dish. Not spicy at all, but VERY VERY yummy. I have yet to serve this to anyone without receiving a "Hey, this is good. What is this?" comment.
**I usually double this recipe because it makes good leftovers that re-heat well.
Tuesday, December 27, 2011
This is from "365 Easy Italian Recipes" by Rick Marzulllo O'Connell
--1 lb butterfly or bow-tie pasta (farfalle)
--3 TBSP Butter (I use Earth Balance instead)
--2 TBSP finely chopped onion
--8 ozs medium asparagus cut into 1/2-inch diagonal slices
--2 medium carrots, peeled and cut into 1/4-inch diagonal slices
--2 tsp chopped fresh thyme or 1/2 tsp dried
--2 cups Chicken Stock (I use Veggie broth)
--1 10 ozs package frozen peas
--1/4 cup chopped fresh basil or 1 tsp dried
--1 tsp salt
--1/4 tsp pepper
--Grated Parmesan Cheese (if you want)
1. Cook farfalle in a large pot of boiling salted water until tender by still firm.
2. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1 1/4 cups, about 3 minutes. Stir in peas and basil and heat through. Season with salt and pepper.
3. Drain pasta and pour into a warmed large bowl. Pour primavera sauce on top and toss together. Pass a bowl of Parmesan cheese on the side.
**This recipe has been a part of our family's go-to recipes since Macon and I first married. It is easy and delicious! I will be making it tonight!
** We use Barialla Plus pasta (in the yellow box) because it has far more protein in it and tastes much much better than whole wheat pasta.
** Over the years I have adjusted this a bit: Now, here's my increased version:
--1 whole onion diced finely
--16 ozs frozen peas
--2 1/4 cup veggie broth
--2 heaping tsp of basil
--1 tsp thyme
--an entire bunch of asparagus (sliced thinly up until the last 1/4 or so of the stalks)
--everything else remains the same as the original recipe. I have just come to want more veggies over the years and find that it tastes just as delicious this way.