You know how you get a craving and it just won't go away? Yea, that has been me for the past week. I've had my mind on pasta and pasta on my mind. So I made a dish that would quiet that craving while still sticking (mostly) to the food guidelines I'm trying to follow the next few weeks....more
Roasted Chickpea Snack is wonderfully addictive. And healthy, too! Crispy, crunchy and nutty. They are great as a snack or served with drinks. With high protein levels, low GI index and low in fat, they are perfect for weight watchers, diabetics and pretty much everybody else. Sweet or savory, any flavor combination will do. I used two of them: olive oil/cajun seasoning/red pepper flakes combo and butter/garam masala flavor. I’m planing to try cinnamon/honey, brown butter/brown sugar and Moroccan spice mix....more
I found this recipe few years ago on a website that does not exist any more. I’ve been making it ever since and it turns good every time. Sometimes I use ground spices, like cloves and cardamom, instead of seeds. You can add more chilli powder if you like it really spicy. This healthy, low fat, low-carb, vegan one pot curry can be a base for other types of curry as well. You can add some sweet potato, pumpkin, butternut squash or coconut milk. Vegetarians can add some yogurt while meat eaters can even add some chicken to it....more
My boyfriend and I received news from some recent test results of his that's both good and bad. The good news is of course that we now know what is causing him problems! The bad news is that he’s been totally eating ALL of the wrong and harmful stuff. He now needs a diet that consists of gluten-free, dairy-free, egg-free, AND sugar-free. Oh yeah, by sugar-free, I mean ALL sugar. Even honey or maple syrup is bad. It’s sad but we are trying hard to get through this and feed him correctly! ...more
Before I started making this Baked Falafel Sandwich recipe it was important to me to make them as healthful as I could. Don’t get me wrong, I loved the deep fried falafel balls that I have eaten in restaurants. It seemed that it should taste just as good when not fried. I was right, the flavors are all there. To get that crispy fried taste just a little oil is added to the cookie sheet for the flat surfaces of the patties.For the dressing to go on the bread I chopped up some dill pickle and mixed it with tahini sauce, cayenne pepper and cumin. Voila! Delicious....more
Chunky Chickpea Dip is one of my versions of hummus. It is amazing how lemon adds so much to this dip. Complementary and subtle, the flavor combination is perfect. The beans are processed in a food processor before any ingredients are added. Any sturdy chip, cracker or crisp vegetable with go well with this dip. It is served in this photo with blue corn tortilla chips but I would also have a dish of carrots and cauliflower right next to it....more
I had seen a few people post about this recipe and I knew I wanted to try it out. My husband isn't always gung-ho for vegetarian dinners but he LOVED these tacos (I did make him some chicken breast on the side for added protein). It was a healthy spin on Mexican food that will definitely be made in our house again. In fact, chickpeas are now a staple in our pantry. You may be weirded out by the name but I promise you will love these delicious tacos....more
I don’t consider myself a chef, but I think I’m a pretty darn good cook. If you really stretch the term, you could even consider me a reluctant baker, but by no means can you consider me a griller. Aside from occasionally flipping a burger, I have only had one real grilling experience, and it resulted in a near “setting myself on fire” experience (who knew lighter fluid was so flammable?!). But it’s not as if I don’t want to learn.
A few years ago a reader named Paula sent me this recipe for Spicy Red Lentil and Chickpea Stew, and since then I've made it over and over for parties, wedding showers, and just to have in the fridge for week-night dinners. Paula called this Moroccan Lentil Stew, and I'm not sure if the flavors here are really authentically Moroccan but the combination of spices in this dish is perfect. It's also easy to make vegan if you use vegetable stock and substitute for the sour cream.