by patiodaddio
The heat for these bad boys comes from a habanero BBQ seasoning, and they are slathered with a silky sweet and slightly tangy glaze of mango-peach pepper jelly and melted butter.
My favorite banana muffins, this time topped with cream cheese kisses. Mwah!
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
A lovely, tasty and easy dessert sure to impress your guests. There’s nothing better than pears and almonds. Yum!
by ivoryhut
Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
by azestybite
My version of my favorite sandwich from Panera Bread: their Mediterranean Veggie.
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
by Bev Weidner
Quick, quick, quick roasted tomato soup. This is love.
by cookincanuck on November 13, 2009 in Main Courses, Slow Cooker
This vegetarian stew has a lot going for it. Besides the ethereal smell and taste of this dish, it is dead simple to make.
Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute. Add balsamic vinegar and tomatoes. Bring the mixture to a boil. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale. Serve as a side dish or over rice as an entrée.
by mike and filed in Main Courses, Poultry
Fresh ground chicken and sauteed veggies combined, pan-fried and served up on an onion bun.
by Lindy Leigh and filed in Main Courses, Slow Cooker
Very tasty, slightly spicy and awesomely healthy and filling!
by Michelle Day and filed in Main Courses, Slow Cooker
Sweet tangy meatballs served over rice. Yum! A crockpot meal is great for any day of the week. All you do is collect the ingredients and place them in the crockpot and it does all the work—but you get all the credit.
by Mrs. Schwartz and filed in Main Courses, Sandwiches
Spicy pulled chicken topped with a cool celery slaw. It doesn’t get much better than that!
Lauren's recipe box is packed with all kinds of scrumptious recipes---more than 225 of them! She regularly turns everyday ingredients into extraordinary food. From beautiful photographs to mouthwatering recipes, her blog Lauren's Latest never disappoints.
Sommer is a professional recipe developer and food writer. Her blog A Spicy Perspective is where she continues to share her cooking expertise with others. Check out her recipe box for more of her easy-to-prepare recipes!
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Comments
saucydryad on 11.13.2009
Being less than adventurous when it comes to spicy foods, I wasn’t sure this recipe would be my cuppa. This promises a rich, flavorful spicy rather than one with crazy amounts of heat. Looks delicious! Can’t wait to try it!
stacyfrpgh on 12.7.2009
I made this for my daughter and I. Instead of using dried chick peas, I used canned. I made it on the stovetop and ran the gas very low for about two hours keeping my eye on it. This was very delicious and we ate it for a light dinner without rice, then the next time we ate it over brown rice for a complete protein. I didn’t have coriander seeds, just the powder, but it was a nice spicy taste without heat. I could cut down on the onions a little without missing them. I would definitely make this again and not worry about the extended time it says on the receipe.
anniepalmer81 on 12.14.2009
I made this for my family, and we really liked it. The coriander seeds really added an extra punch; I think I’ll leave them out next time. The flavor was fantastic, and it was easy to prepare! I made it on the stovetop in a dutch oven.
pjstl on 12.17.2009
This is a delicious and easy main course! Thanks so much. The perfect amount of flavor: I would not delete anything. I used all the spices (slightly less ginger because I ran out).
I made it a day ahead – - actually 2 days, as I soaked dry chickpeas overnight, and the next evening cooked them up for an hour and then added the ingredients and cooked gently on the stovetop for two more hours. I definitely think this dish benefits from the beans having plenty of time to soak in the flavors of the other ingredients.
We served it over brown rice, with a side of potato latkes, applesauce and sour cream. I think a green salad would be a nice side. Also some yogurt (or sour cream!) with a bit of cilantro would be cooling.
Cooking In KC's Kitchen! on 2.24.2010
Looks like a great recipe, can’t wait to try!
Cooking In KC's Kitchen! on 2.24.2010
Looks like a great recipe. I can’t wait to try it out!
hikingval on 2.25.2010
As a vegetarian, I am always on the lookout for recipes that I can use with my crockpot. This recipe delivers! Quite a satisfying meal, prepared with brown rice. I love how the spinach retains it’s vibrant green color when added at the end like the recipe calls for.
Katie on 3.1.2010
Made this last night (skipped the coriander seeds because I had none on hand). VERY flavorful. Served as main dish over rice. It’s definitely a keeper for us!
asmilligan17 on 2.4.2011
Can you use dried chick peas if they’re already soaked?
cookincanuck on 2.8.2011
asmilligan17 – As long as they’re soaked, there shouldn’t be any problem using dried chickpeas.
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