I’m mommying it the next two weeks so to play out in the snow I’ve got on my: lululemon leggings, a Max Mara top, high boots and my bright, red (in-your-face-dark-winter-day) Simon Chang coat. Don’t be impressed by the names, I am a discount store shopper to the core.
Bring on the snowmen!
Just in case you have had enough of meat heavy meals in the past few days I have a fun recipe that I took the inspiration from ‘Eat St.’ on the Food Network. I saw an episode quite some time ago about a food truck that made bunnies. Bunnies are simply hollowed out buns that act as bowls and are street food popular in South Africa. The one that really stuck in my head was a chickpea curry. I knew that I could make it friendly enough to sit on the stove by itself and by freeing up my cooking time I even made the buns 🙂
I’m going to apoligize right now for the brevity of my posts this week. I’m writing REALLY late at night after busy toddler is asleep and everything else is done. I’m trying to get a few extra jobs done around the house during the holidays including painting the back hallway, doing paint touch-ups, a really deep clean of all the rooms, a bit of primping and making the basement livable for the first time since we started our renovation. The recipes in the next two weeks are truly the type of recipes when you have too many irons in the fire. Don’t get me wrong-happy irons, but far too many.
I started by soaked 1 1/2 cups of dried chickpeas overnight (just use a 28 oz can if you don’t want to soak-we’re trying to watch our salt content though in hopes of being kind to my father-in-law’s kidneys though).
I took: 2 tsp cumin, 2 tsp. garlic, 3 cubes of frozen cilantro (or 2 T. fresh), 1 tsp. brown mustard seeds and the same of cardamon. I also cut 2 inches of frozen ginger into matchsticks.
Next for my vegetables. I’ve got: 3 parsnips, 1/2 a red onion, 1 medium carrot and 2 apples (I’m using tart brambley’s).
I started by toasting the mustard seeds until they popped in 1 tsp. of oil and then added my veg. 1 HEAPING tablespoon of curry paste (I’m using mild but if you love heat then use hot) was added and the veg were stirred until coated.
I added 3 kaffir lime leaves (these are now available at most bulk stores).
Then came my chickpeas.
Added my lovely ginger.
And enough chicken stock (use veg if you’d prefer) to cover.
Let burble away until thickened and the vegetables are soft about an hour.
Meanwhile I made a batch of buns using my basic bread recipe.
I dusted them with a few mustard seeds.
Hollowed them out.
Finally, I filled them with curry and enjoyed! You can make these just as easily with storebought buns. Happy eating 🙂
Does anyone else have leftover turkey? Here is a dish that will use up (uniquely) the turkey and the potatoes that are lurking in the fridge.
I started off with a buttered lasagne pan.
I didn’t actually have any leftover potatoes so I started off by making 2 1/2 cups worth.
I chopped-up 2 cups of turkey (I like a mix of white and dark).
I mixed 1/4 cup butter, 1/2 cup sour cream, 1/4 cup crumbled bacon and added it to my potatoes.
Add a layer of lasagne noodles.
Topped them with my luscious potatoes and my chopped turkey.
Another layer of noodles.
Top with a layer of cheddar cheese and more crumbled bacon.
Bake until bubbly (about 30 minutes at 330) and enjoy a bit more carb coma. Happy, happy, day.
We don’t tend to want much on the 26th around our house but a muffin is never turned down. These are a super tasty version that still hints at the season, Gingerbread muffins with orange glaze are always welcome.
Hope Santa was good to everyone.
Take; 2 1/2 tsp of baking soda, 1 T. of freshly grated ginger, 1 tsp. cinnamon, pinch of cloves and the same of allspice.
Add; 1/3 cup oil, 1/2 cup sugar, 2 eggs, 3/4 cup molasses, 2 3/4 cup flour and 1 1/4 cups of water.
Mix until just combined. Pour into 16 muffin cups and bake at 330 for approximatly 15 minutes (or until a knife comes out cleanly).
When cooled, drizzle with a glaze that is made from 1 T. of fresh orange juice and 1/2 cup of icing sugar.