Sunday, September 20, 2009

What my mom made for dinner

My mom is my inspiration for cooking and baking! Growing up, as busy as she was as a single mom raising two kids and often working multiple jobs, she still managed to make dinner almost every night. Not to mention her amazing baking around Christmas time! I should write up another post on that sometime. :) Even though my brother and I could be picky, she did her best to introduce us to whole grains (it took until recently to like them), vegetables, fruits (these I had no trouble liking, especially when it was something from the backyard!), and unsweetened cereal (well she tried, but I sneaked sugar onto it anyway). But I thank her for her hard work and giving a solid foundation!

So today I'd like to feature a dish that she just created. I'm not sure what to call it, "Mom's curried chickpea dish"? Or the not very descriptive but accurate "What I made for dinner" which is what she said upon first telling me about it. Well, whatever the title, this is a tasty, healthful dish that is sure to please everyone!

"What I made for dinner" in my mom's words:

Prepare white or brown Jasmine rice or couscous with chicken or vegetable broth (I used low sodium chicken broth and didn't add additional salt)

Saute lightly in olive oil
-1 yellow squash sliced
-1 red bell pepper cut into strips
-1 small red onion chopped
-1 carrot cut into somewhat thin 2-inch strips

Add to veggies and stir:

-chili pepper flakes (I used about 1/2 tsp)
-kosher salt (1 used about 1/4 tsp)
-black pepper (I used about 1/4 tsp)
-curry (I used a mixture of yellow and red curry, started with 1/4 tsp, but added mo9re to taste)
-cinnamon (3 quick dashes)
-lemon juice (I started with 2 tablespoons then added more to taste)

Mix in rice or couscous (I used 2 cups of white jasmine loosely measured-don't pack into cup).
Mix in 1/2 can rinsed garbanzo beans.

Serve with feta cheese sprinkled on top.

Note: I think that fresh chopped cilantro added at the end would be a nice addition (but I didn't have any).

Love, Mom


Notes from my mom:

I made this recipe again using brown jasmine rice and black beans instead of garbanzo. It came out good except for the fact that I accidentally cooked the veggies too long which wasn't that great. Make sure that you do a quick stir fry only so that the onions are a bit soft but everything else is still crisp. Also, 1/4 tsp chili pepper flakes puts in on the spicier side. You might want to try less to start.

My notes:

Use the vegetable broth and skip the cheese to make this vegan.
I think I used more garbanzo beans (I started with the dry, so I can't say for sure), which I recommend.
Also good with brown basmati rice.


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