Chickpea Tomato Spinach Curry

I found this recipe on Shortgirltallorder.com.  I still haven't made it with the nutritional yeast, but want to try it sometime! We eat this at least once a month. It's comes together so quickly and I always have the ingredient on hand.

INGREDIENTS

• 1 tablespoon avocado oil
• 15 oz canned chickpeas 1 ½ cups cooked chickpeas, rinsed and dried
• 1.5 tablespoon curry powder
• 14.5 oz canned coconut milk (I use full-fat coconut milk)
• 14.5 oz canned chopped tomatoes (petite chopped or fire-roasted are great options)
• 2 tablespoon nutritional yeast, optional
• 1.5-2 tablespoon lime juice
• Salt to taste I find curry needs at least 2 teaspoon of salt, but please season to your preference!
• 3 cups spinach loosely packed
• 2 tablespoon fresh cilantro chopped (more to top)

DIRECTIONS

1. Begin by adding the oil to a skillet or large pan and turning on the heat. Once the oil is hot, add in the chickpeas and curry powder. Sauté together for 2-3 minutes to lightly toast the spices.
2. Next, add in the coconut milk, canned tomatoes, nutritional yeast (if using), lime juice, and salt. Stir together to mix and bring to a simmer. Simmer together for about 5-10 minutes, stirring consistently.
3. In the last few minutes add in the fresh spinach and stir. Cook everything together about 1-2 minutes and season with additional salt, pepper, and lime juice to your liking.
4. Remove from the heat and add in the fresh cilantro. Serve immediately over rice or as is with extra fresh cilantro on top. Enjoy!

NOTE: May add precooked chicken if desired

Spinach & Great White Northern Bean Quesadillas

Adapted from http://www.othersideoffifty.com:80/2010/06/chicken-spinach-and-cannellini-bean.html

Serves: 8

INGREDIENTS

2 TBSP olive oil
2 cup diced onion
2 cup diced red bell pepper
2 banana pepper, diced
a pinch of crushed red pepper flakes
salt and pepper
2 clove garlic, minced
2 (heaping) TBSP all purpose flour
1 1/2 cup no chicken broth (optional, chicken broth)
8 cups fresh baby spinach, stems removed, coarsely chopped
3 (15.5 ounce) can of great white northern beans, drained and rinsed

Cooking spray
Flour tortillas
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Avocados, diced
Fat free sour cream

DIRECTIONS

In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste. Whisk in the broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in beans (and chicken if using) and remove from heat.

Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.

Cheree's Alfredo

INGREDIENTS:

1 pint of heavy cream
1 stick of butter
2 ounces cream cheese
3/4 cup Parmesan cheese
1 teaspoon garlic salt
1 pinch ground nutmeg

Salt and pepper to taste (I do a good 10 turns of salt and 10 turns of pepper out of my salt and pepper grinders) 

DIRECTIONS:

1. In a saucepan combine butter, heavy cream, and cream cheese over low to medium heat, stirring often. Simmer this until all is melted, and mixed well. 
2.  Add the Parmesan cheese, garlic salt and nutmeg. Simmer this for 15 - 20 minutes on low. Serve over cooked pasta.
3. Will keep in the fridge for 3-5 days. To reheat, warm in a saucepan and add milk as needed to thin.

Quick Chickpea Curry

I got this out of the Everyday Food Magazine this month (thanks, Angela for the AWESOME Christmas gift again!). I wanted to try it for 2 reasons. 1. I love Indian food, and 2. It was allergy-kid friendly. It was delicious and very filling! My husband said this is a definite do-over. The other reason I like this meal is because it's inexpensive. You can buy the two cans of chickpeas for roughly $1.40. Add that plus an onion, rice, and what you use of your spices and you can feed your entire family for under $3.00! I served this over rice (1 and 1/2 -2 cups rice to 3-4 cups water). I also buttered and sprinkled garlic salt over pita bread and warmed that in the oven on 350 for 10 minutes. The pita bread is a nice side to use for scooping the curry!

Serves 4-6

INGREDIENTS:
1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick, 3 inches (I substituted this with 1 teaspoon ground cinnamon)
1 pinch of ground cloves
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
3 tablespoons ketchup
1 teaspoon course salt
1/4 teaspoon ground pepper
2 cups water
chopped cilantro and lemon wedges (optional), for serving

DIRECTIONS:

1. In a large straight-sided skillet, heat oil over medium0high. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes.
2. Add garlic, curry, cinnamon, and pinch of cloves and cook, stirring until fragrant, 30 seconds.
3. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups of water.
4. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes.
   
5. Uncover and increase heat to medium0high; cook until sauce is slightly reduced, 5 minutes.
6. Serve topped with cilantro, with lemon wedges along side if desired.