Easy Chickpea Curry

Watch out, another “Indian” recipe! This time from Martha Stewart (ha!). Though nobody would venture to say Martha Stewart is Indian, I also think nobody would say she’s a poor cook. She’s legendary. I’ve wanted to involve more chickpeas in my diet for a while, but laziness prevented me from actually looking up recipes and finding ways to use them. Sure, I could use them in salads, but what about cooked recipes? I did a quick search and came up with Martha Stewart’s EASY chickpea curry. Like really easy. Like just throw spices and cook chickpeas together easy.

I altered Martha’s recipe into my own easy chickpea curry that would fit my needs and–more importantly–my ingredients. This recipe is a great whip-up-at-home-quickly-after-work dish when you don’t have a lot of time but would like to have something tasty and nutritious. I felt great about eating it! And curry is a heavy word for this dish, it’s really just stewing chickpeas in spices and liquid. Let’s get cooking.

May272018

Easy Mushroom Coconut Curry

Yeah, I’ve been on an Indian food kick lately. I mean, I’m always on one as a consumer, but in the past week, I made three different Indian dishes. Hopefully, you already saw the delightfully easy and delicious naan recipe I put out. And today…I bring you a delicious mushroom coconut curry! I really really enjoyed it. We received Vegetarian India (a cookbook) by Madhur Jaffrey, a well-known Indian chef and cookbook author, as a wedding present. I’m really loving this cookbook and can’t wait to try more from it.

This recipe is based off of her recipe called “Kodava Mushroom Curry with Coconut,” though I deviated quite a bit. Get her cookbook if you want the exact recipe–she’s a genius! Apparently, this dish comes from a more meat-eating region in India and thus she was fascinated by their vegetarian dishes. It’s rich, scrumptious, and filling. She suggests to have it with rice, but we had it with quinoa. I think it would go well with anything–rice, quinoa, naan, paratha, you name it!

May122017

Healthy Homemade Pizza

Sometimes, you just want an easy, delicious recipe that won’t take forever and put on the pounds. Something you can just whip up and throw onto the stove or into the oven. And what’s better than PIZZA on the weekend?! However, this isn’t just your Dominoes-esque pizza–this is on the healthier side! We are using whole-wheat flour here, better for your insulin intake, and more fiber. The recipe for this healthy homemade pizza is simple. It’s a riff on one of my other homemade pizza recipes. It’s simple, you don’t need any yeast, and it can be made in less than thirty minutes. All you need is flour and cheese (basically).

Sep112014

How Do I Make an Alfredo Sauce?

With high quality ingredients, patience, and love! Plus, all of the instruction I will give you below.

Last week, I made my signature Shrimp Fettucine Alfredo (with a scallop on top, asparagus, and french bread) for Fit’s birthday dinner. Of course, cooking for six in a kitchen you haven’t really used is always challenging but we cannot make excuses, only delicious food. (It’s also fun when one doesn’t eat meat, one has to control their intake of carbs, and one has acid reflux!) Alas, here is a very basic but very delicious way to make Alfredo sauce.

Shrimp Fettuccine Alfredo

2014-09-11 09:38:02

Serves 8

Hardy and rich meal with robust flavors that anyone can make

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Prep Time

20 min

Cook Time

35 min

Prep Time

20 min

Cook Time

35 min

Ingredients

1 tablespoon - Dry Italian Seasoning
1 teaspoon - Dry Oregano
1 teaspoon - Dry Herbes de Provence (do not tell my ancestors!)
1/2 Pint - Heavy Whipping Cream
1 Pint - Milk (I use whole, some use skim! How rich do you like it?)
2 Tablespoons - BUTTER
1 Anchovy - Diced
1 1/4 cup of shredded Parmesan cheese
1/3 cup of shredded Asiago cheese
1/3 cup of shredded Romano cheese
Salt (in grinder)
Pepper (in grinder)
Medium saucepan
Whisk (no ball or spring whisks please... stick to a balloon or french whisk... I use french for better movement)
Spoon (for tasting)
LOVE, PASSION, DESIRE

Instructions

Pour all of the milk into your medium saucepan, on medium heat.
Begin whisking at a moderate pace, adding the heavy whipping cream.
Continue whisking with the dominant hand, add the butter.
Whisk to break down and incorporate the butter completely.
Slowly add 1/4 cup of shredded cheese (any) while whisking.
Continue adding cheese, slowly, whenever the former cheese added has completely been incorporated, without any lumps.
Add the diced anchovy, while whisking gently.
Add the dried herbs, while continuing to whisk gently.
Let the mixture sit at medium heat and take a moment to taste.
Add salt and pepper at your disposal.
When the flavor is beautiful, continue whisking at medium heat, until it has thickened to your desired texture.

Notes

I recommend using HIGH QUALITY ingredients! If you cannot afford them, that is fine BUT if you are trying to make a special meal for a special someone (or are just trying to impress anyone) it is well worth the splurge! The difference is obvious!
Do not allow the cheese to stick to the bottom of the sauce pan, you must whisk with constant vigilance!
Feel free to continue prep and cook other ingredients while continuing to whisk the mixture. Keep it on medium to low heat after this initial preparation, mixing every minute to make sure it does not stick to the sides or bottom, solidify in any way, or lose the texture you have earned. I usually make the fettucine and shrimp (this time scallops, asparagus, bread as well) at the same time.

By Hungry and Fit

hungry and fit https://hungryandfit.com/

It may have many calories (don’t ask how much) but it actually is quite simple with some patience and high quality ingredients, and it will surely help you stay happy, hungry and fit!

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Noke trying out for Sound of Music

Jun272014

A Yummy Way to Eat Your Vegetables

Easy as…garlic…lemon…and salt! But really, I know many people our age and even beyond who still don’t like their vegetables. Although this is baffling to me, I still want to help them out. And my way of doing it is also easy for people who aren’t natural cooks or don’t have the time! It’s a simple, yummy way to cook your vegetables in a way that doesn’t require much skill or effort. And it might even introduce a love for cooking and vegetables! Well, at least the house will smell nice afterwards. This is the simplest recipe of them all, let’s get started!

Sautéed Mushrooms and Broccoli

2014-06-26 19:06:57

Serves 3

A yummy way to eat your vegetables

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Prep Time

5 min

Cook Time

10 min

Prep Time

5 min

Cook Time

10 min

Ingredients

Box of mushrooms
Head of broccoli
1 lemon
Garlic pepper & salt (can use regular)
4 cloves garlic
1 tbsp oil

Instructions

Chop up the mushrooms and broccoli into bite-sized pieces
Salt and pepper the veggies
Heat up a pan with the oil in it (medium heat)
Cut up the garlic or crush it. Put it in the heated pan with oil
Put the mushrooms and broccoli into the pan
Cut the lemon in half and squeeze the juice into the pan while stirring
After 5 minutes, put a lid over and let it steam
When vegetables are tender, take out and serve immediately

By Hungry and Fit

hungry and fit https://hungryandfit.com/

You can really serve this with ANYTHING! I chose to serve it with penne, red sauce, and morningstar. You can eat it with other grains, meats, whatever you fancy. It’s so delicious I couldn’t stop eating it out of the pan. And hey guess what–it’s CHEAP and easy to make. There you have it…a yummy way to eat your vegetables. As always…stay hungry and fit!

BONUS PUPPY PIC

A ridiculously silly picture of Noke

Jul132013

Easy Korean-Style Beef Bowl

If you know us, we love Korean food (as Chris spent a summer in South Korea and consequently fell in love with the culture he had already been into). So when I stumbled upon this fantastic easy (ridiculously easy) recipe by one of my favorite food bloggers, I had to recreate it (altered it slightly)! Mine may not look as pretty, mostly because it was all for Chris so he got the entire beef bowl (4 servings) so that you can’t see the rice (oops!). My version of the recipe has less sugar, less spice (Chris has a Geographic Tongue, so he can’t have spice), and brown rice instead of white. Makes it a little bit healthier, but it was healthy from the start. He had worked a long day at work, and I was taking a rest day on workouts, so I decided to make him something that he would love and fill him up...Korean style!

Prep Time: 5 minutes
Cooking Time: 10 minutes
Serves: 3-4 normal people (Chris ate it all)

Ingredients

1 pound ground beef
1/4 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame teriyaki sauce
1/4 crushed red-pepper flakes [you can use more if you like spice]
1/4 teaspoon ground ginger
1/4 teaspoon sesame seeds
1 tablespoon oil
1.5 tablespoon garlic, minced
2 green onions, thinly sliced
cooked brown rice

Directions

Mix together the brown sugar, soy sauce, sesame teriyaki sauce, ginger, sesame seeds, and red pepper flakes in a small bowl. It’d be best to use a fork or a whisk to really blend everything together.

Leave that to the side. Heat up the oil in a saucepan over medium to high heat. Add the chopped garlic to the oil

Once you get that lovely cooking garlic smell, it’s time to throw the ground beef in. Cook it until it’s browned, breaking it up as you do. Could take 4-8 minutes depending on your stove. While it’s cooking, chop up your green onions.

So purdy

Drain the excess fat (ew). Stir in the magical mixture we created at the start, letting it get to all of the meat and soak up the flavor. Add the green onions as well. By this time, it will be smelling goooood.

And serve over rice! It’s smart to cook it beforehand so it’s ready there waiting for you.

You won’t be able to see the rice in my dish, because it’s smothered by the beef! It was such an easy, quick recipe (perfect for summer days when it’s too hot to cook a lot), I would do it again in a heartbeat. Chris loved it and literally ate the whole pound of ground beef plus the rice. Guess it was alright. Thanks to DamnDelicious for the recipe and use it to stay hungry and fit!

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