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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chocolate-Espresso Ice Cream Sandwiches
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
Tex-Mex Chicken & White Cheddar Spaghetti
The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Special Dietary Needs
Recipe
Cheap n’ easy Chickpea Curry!
by Tanya O on August 9, 2009 in Special Dietary Needs, Vegetarian
Recipe Description
Do you have 2 dollars and want one of the most filling and flavourful meals you’ve ever had? Well here you go!
Preparation Instructions
1. Prepare a large skillet with the vegetable oil over medium heat. Add in the onions and garlic, cook down for 5 minutes or so until onions are translucent.
2. Add in all the spices and stir to combine.
3. Add in chickpeas and tomatoes and turn heat to medium-low. Cook for 20 minutes, stirring occasionally.
Serve over rice or with naan, garnish with chopped cilantro!
Ingredients
- 1 Tablespoon Vegetable Oil
- 1 whole Onion, Diced
- 2 cloves Garlic, Chopped
- 1 teaspoon Cumin
- 1 teaspoon Coriander Seed
- 1 teaspoon Turmeric
- 1 teaspoon Dry Mustard
- ½ teaspoons Chili Flakes
- 1 pinch Salt
- 1 can Chickpeas, Drained And Rinsed
- 3 whole Tomatoes, Diced
- 1 Tablespoon Cilantro For Garnish
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Prep Time
Cook Time
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System US Metric
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Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
Alice on 9.16.2009
I made this for the second time yesterday evening. This time, I added a 5.5 oz can of coconut milk after the onions were done cooking, and got it simmering prior to adding the chickpeas and tomatoes. Since I was adding extra liquid, I made sure to drain the tomatoes extra well, and I simmered it a little harder than I would without it. It was fantastic! I love how versatile this recipe is.
cnewcomb on 9.18.2009
My husband is wrapping up filming his first full length feature independant film (thefellowshipmovie.com) and I quadrupled the receipe to help feed some of the cast and crew who were vegetarians. Needless to say, everyone (meat eaters included) ended up having this curry and they all loved it!
It’s an easy recipe and they only thing I did differently was use canned diced tomatos which worked out fine. I also served this over jasmine rice which added a nice flavor to the overall dish.
morethanlilies on 11.19.2009
I really liked this recipe – super easy, simple spices, great smell when cooking it! The leftovers were delicious and I will make this again and again!
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