Tag Archives: healthy

Easiest Chana Masala

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chana masalaIn the Western World, turmeric root is often used as an agent to color curry powders, mustards, butters, and cheeses. But in the Eastern World, turmeric root is widely used as a medicinal ingredient used to treat inflammatory and irritated skin conditions, and to encourage healthy digestion and liver function. Surprisingly, just 1 tablespoon of turmeric contains 15% of your daily iron needs and even contains a moderate amount of vitamin B6 so it’s health benefits are verifiable. Native to Southeast Asia, turmeric has been considered highly auspicious and holy in Hindu and Tamil spiritualism for millennia so I find it especially intriguing as a spice.

My Easiest Chana Masala recipe is so soul satisfying even my toddler eats it (well, he picks out the cauliflower parts and then devours the chickpeas). The warm, bitter flavor of the turmeric and the rich, earthy curry powder are the two shining ingredients in this embarrassingly simple dish that piques everyone’s interest when I heat it up in the office microwave. By now you should know that I like to get my bang for the buck, and this dish does not disappoint coming in at around $10.

EASIEST CHANA MASALA
32 oz can of diced tomatoes
32 oz can of chickpeas, drained
1 head of cauliflower, stems removed and florets set aside
2 medium onions, diced
1 Tablespoon turmeric powder
2 Tablespoons curry powder
3 garlic cloves, diced
1 bunch of cilantro, roughly chopped
Olive oil

Add a generous amount of olive oil to a large saute pan. Saute the garlic and onions on medium heat until they are browning. Then add the cauliflower florets and cook for another 4-5 minutes, constantly turning. Add turmeric and curry powder and mix until well combined with the cauliflower mixture. Add the diced tomatoes and chickpeas, cover the saute and let simmer for 15 minutes or until the cauliflower is just soft enough to stab with a fork but still has as bit of a crunch. Sprinkle with chopped cilantro and serve immediately. The great thing about this dish is you can easily improvise and add your favorite vegetables to change up the recipe.

Ev
Chard Soup

Asian Salad stand-by, and Asher’s 3rd Birthday

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birthday Well folks, it happened. Asher turned 3! The day before his birthday party we decided to visit the Kohl Children’s Museum where within the first hour he stumbled off one step from an exhibit, grabbed his leg crying, and screamed all the way downtown to the hospital. Where we strapped him down for x-rays. Where we learned that he had fractured his leg. And bandaged him up amongst a sea of doctors. While my mother stayed in the ER waiting room with our 8-month old, Everett. Then we found out we would need to give him sponge baths for a month. And I cried. And then we debated whether we should continue with the birthday celebrations. When I decided that a $70 pre-ordered cake is reason enough to continue with the partry. And then the next day, despite his pain and exhaustion and our lack of sanity, we celebrated anyway with a glorious Curious George-themed birthday party complete with cake, decor, party favors, and all of Asher’s favorite people in the world at his favorite playroom Kid City. Well it was a huge success, and Asher was so happy!

I will joyfully bookend this story with the fact that they now make water-proof casts.

asian salad When my mother arrived from Los Angeles that weekend I had to throw together a quick post-airport arrival dinner, and I opted for this delicious and easy Asian Salad which can be made up to a day in advance without the dressing. I opted for the Trader Joe’s Asian Dressing but you can also make your own salad dressing.

ASIAN SALAD

1 head Napa cabbage, roughly diced
1 bunch cilantro, roughly diced
1 bunch radishes, quartered
1/2 cup slivered almonds
1 bag frozen shelled edamame, thawed

Dressing
Juice of 1 lime
3 tablespoons soy sauce
1 Tablespoon sesame oil
2 teaspoons powdered ginger
1 teaspoon powdered garlic
Pinch of salt

birthday morning Birthday morning snuggles

Mexican Lentil Salad

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mexican lentil salad Today’s recipe I took straight from one of my favorite blogs – Kalyn’s Kitchen. The only difference is that I recommend making the lentil salad topping in one large batch so you can easily take it to work for the week and assemble it with some refreshing cold, crispy Romaine lettuce. It’s rich chili spices mixed with the sourness of the lime juice makes it perfect for summer!

MEXICAN LENTIL SALAD
1 1/2 cups brown lentils, cooked in 6 cups salted water
2 cups cherry tomatoes, cut in half
1 can (6 oz. drained weight) black olives, cut in half
1/2 cup sliced green onions
1-2 avocados, diced
1 cup pickled banana peppers or pepperoncinis
Juice from 2 fresh-squeezed limes
6 cups chopped Romaine lettuce, washed and dried
2 T olive oil
1/4 cup finely chopped red onion
1 package of taco seasoning
1/2 cup vegetable broth

Put lentils, 6 cups water, and a little salt in a saucepan and bring to a boil. When the water boils, reduce to a low simmer and cook until the lentils are tender but not falling apart, about 30 minutes. Drain lentils well. Heat the oil in a large frying pan, add the chopped red onion and saute for a few minutes, until the onion starts to soften. Then add the taco seasoning and saute about 2 minutes more. Add the lentils and vegetable stock and simmer until the liquid has all evaporated. Turn off the heat and let the lentils cool. When cooled, add sliced olives, tomatoes, green onions, avocado and toss with extra lime juice. Served fresh over chopped lettuce, or bring lettuce to work separately and enjoy this tasty dish all week long!