The pink apron
The exploits of Kira and Christina in the kitchen.
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 garbanzobeans.
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).
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.
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.