curry soup with chickpeas

after finishing two midterms today and with snow in the forecast i began craving my idea of comfort food...soup. in an attempt to stay within my food budget for the month i went through my pantry to see what i had on hand. chickpeas. spinach. 1 onion. garlic. 1 bell pepper. 


so naturally, i began exploring cooking blogs for ideas. i came across a curry soup recipe on Eats Well with Others and adapted it slighlty. even though i did not avoid the grocery store completely i was able to keep dinner very inexpensive. i swung by Trader Joe's for 1 can of light coconut milk (.99) and quinoa ($3.99). it was totally worth the stop. this recipe serves 6 so i froze half and put another serving in the refrigerator for my lunch tomorrow. im obsessed with this meal! its healthy and bursting with flavor.

Ingredients:
1 can chickpeas
1 C. quinoa
2 T. olive oil
1 medium onion, chopped
1 medium orange bell pepper, chopped
1 T. red pepper flakes
2 large cloves garlic, finely chopped
2 C. vegetable broth
1 T. curry powder
1/2 t. salt
freshly ground black pepper, to taste
1 lb spinach
1 (14 oz) can light coconut milk 


Directions:
Cook quinoa (i used a rice cooker). 
Chop the onion and bell pepper. Heat 2 T. of olive oil. Satay onion and pepper in the oil. Cook until onion is transparent, about 5 minutes. Add minced garlic and stir consistently for about 1 minute. 
Add the broth, chickpeas, curry powder, red pepper flakes, salt and pepper. 
Bring to a boil, reduce heat, and let simmer for app. 10 minutes.

Add spinach and stir until wilted.

Add 1 can of light coconut milk and the cooked quinoa. Cook until heated through, about 4 minutes.

Add seasoning to taste. I added a pinch more curry powder and salt. 

Serve Warm! 

cilantro-honey glaze

a balanced diet calls for 3-5 servings of vegetables everyday. you will have no problem getting in your daily vegetables with this recipe. roasting your veggies with this cilantro-honey glaze will have you wanting more. the chili powder gives it a slight kick, while the honey creates a sweet caramelized texture. this is definitely a recipe to record in your recipe book. 

Ingredients:

1 1/4 lb. cleaned and cut butternut squash
 (i used sweet potatoes and carrots)

1/4 C. honey


Juice of 1 lime (about 1 Tbsp.)


2 T. extra virgin olive oil


1 t. chili powder


1 t. sea salt


1/2 t. fresh ground pepper


1/3 C. coarsely chopped cilantro leaves

Directions: 

Preheat the oven to 400 degrees

Clean and cut your vegetables into 1 inch pieces

Mix all the ingredients in a bowl until smooth (add cilantro last)

Place vegetables in the bowl until coated

Cover the entire baking sheet with foil

Evenly distribute the vegetables on the foil covered baking sheet 

This is what the vegetables look like prior to cooking.

happy hour!

going out to eat is a real treat for us.  being in college we do not have a bunch of extra money to spend on dining out… plus we have some pretty expensive taste when it comes to restaurants!  an easy solution to our problem is happy hour! every few weeks we are going to post a few of our favorite happy hours in seattle! 

Pesos Kitchen: the best part about Pesos is their breakfast happy hour!  quite possible the best idea I have ever heard of.  it is only on monday thru friday from 9 am-11am but it is defiantly worth skipping a class or two.  all of their breakfast entrees are just $6. their other happy hour runs from 4pm-6pm, and then they have a late night happy hour that starts at 10pm- 1am

breakfast suggestions:  you have to try their version of eggs benedict, I would probably skip my 9 am every week to eat this!

late night happy hour: the menu has pretty much everything that you could ever want on it.  My personal favorite is the ancho chicken and corn chile relleno for only $4.  Pair it with one of their many beers on tap and you have a perfect (and cheap) meal!

The High-Life: located in Ballard this is an awesome place to spend a thursday evening with your friends.  the happy hour (which is daily!) runs from 5 pm-6:30 pm, and then from 10 pm –close.   they have good beer on tap as well as delicious thin crust pizza!

suggestion: try one of their draft beers, well drinks or house wine for only $3 and then follow it with the butternut squash pizza. trust me, you will go back every thursday.

happy valentine's day!!

a couple days ago i saw a recipe for Oreo Stuffed Chocolate Chip Cookies on Becky Bakes!! chocolate cookies are a classic, so with that comes the risk of ruining an already perfected desert. but transforming them into a "stuffed" desert is a pretty safe way to go. i mean who doesn't love something that is exploding with different texture and flavor? so...in celebration of valentine's day i decided to give them a try. 

i made a couple dozen and put them in festive (heart) paper bags to give to my friends. i used classic Oreos, but while I was at the store it crossed my mind to purchase the peanut butter stuffed Oreos...maybe next time. anyways. enjoy this rich, chewy, chocolatey treat and have fun creating different variations. 

Ingredients:

2 sticks (1 C.) softened butter
3/4 C. packed light brown sugar
1 C. granulated sugar
2 large eggs
1 T. pure vanilla
3 C. flour
1 t. salt
1 t. baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies

Directions:

Preheat oven to 350 degrees.

In a large bowl cream the butter and sugars together until well mixed. Beat in eggs and vanilla.

In a separate bowl combine the flour, salt, and baking soda. Then slowly add the dry ingredients to the wet ingredients. Mix in the chocolate chips until they are evenly distributed in the batter. 

Once the dough is mixed, make several 1 inch balls. Place 1 on either side of the Oreo (as seen below) and gently press down until the edges seal together. 

Bake for 9-13 minutes, or until golden brown.

Let cool before serving or packaging for your valentine. 

Don't forget your glass of milk! 

soft pretzel bites

i promised more appetizers so here you go.
last week i made soft pretzel bites for a party. they were so fun, so easy, and so good! the nuggets are chewy, and salty, and perfect for dipping. i could go on and on about how great they are...you just have to try them. they would be great as an after school snack, a fun recipe to try while your babysitting, or a great appetizer to bring to a casual potluck. 

Ingredients:
1 1/2 C. warm water (for making dough)
2 t. light brown sugar
1 package active dry yeast
3 ounces unsalted butter (melted)
2 1/2 t. kosher salt
4 1/2 to 5 C. all-purpose flour
Vegetable oil
3 quarts water (for boiling dough)
3/4 C. baking soda
1 whole egg, beaten with 1 T. cold water
Coarse sea salt


Directions:
In a bowl combine water, sugar, melted butter and yeast. Mix until combined and let it sit for 5 minutes. 
Add the salt and flour and mix until combined (if using a mixer put on low speed).
Once it begins to form a ball knead until the dough is smooth (3-4 minutes). If the dough appears too wet add a T. of flour. 
Remove the dough from the bowl and place on a flat surface. Knead the dough into a ball with your hands. 


Oil a bowl with vegetable oil add the dough and turn to coat with the oil. Cover the bowl with a clean towel until the dough doubles in size (about 1 hour)


Preheat oven to 425 degrees and bring water solution to a boil.


Remove the risen dough and place on a flat surface, divide into 8 even pieces. Roll each piece into a long rope measuring about 22 inches. Cut the dough into 1 inch pieces.


Once pieces are cut, place small batches (15-20 pieces) in the boiling water solution (water + baking soda) for about 30 seconds. Remove with a large slotted spoon and place on an already sprayed cooking sheet. Make sure they are not touching. Brush the top of each piece with egg wash and season with course sea salt. 


Bake for 15-18 minutes, or until golden brown. They are best served warm.

I made a cheddar cheese sauce for dipping!

from Bobby Flay, as seen on What's Megan Making

Primanti Brother's sliders

i know it has been a couple weeks, but we are back!


for some you may identify the super bowl with over-the-top ad campaigns, for others its the highlight of football season, or it may just be about the food. the super bowl is synonymous with eating, and eating a lot! it is up there with thanksgiving as one of the only days of the year that it is acceptable to overindulge and not feel guilty.
i had a blast contributing to our super bowl party this year. i wanted to make something that incorporated pittsburgh tradition (yes, i am a steelers fan!!) so i made Primanti Brother's sliders. for those of you who don't know what that is...it is a famous deli chain that started in the Strip District of Pittsburgh. Primanti Brother's is unique for their french fries and cole slaw topped sandwiches. i know some of you may be thinking thats weird...but trust me, its awesome! its a little late to add these to your super bowl menu but save it for next year or make it for dinner when you are looking for something a little different.


Sandwich Sauce:
1 C. mayonnaise
1 T. BBQ sauce
2 T. fresh lime juice
2 T. shallots (minced)
1 t. sugar


Other Ingredients:
Dinner Rolls (sliced)
1/2 C. Pepper jack cheese
1/2 C. Cheddar Cheese
1 Lb. sliced ham
French Fries (1 tray cooked)
2 Tomatoes (sliced)

Directions:
Preheat oven to 350 degrees.
Mix sauce in a small bowl
Spread the mayonnaise over the bottom of the dinner roll. Layer with ham and cheese. Top with french fries and place top halves of bread back on.
Place in oven until bread is golden brown and cheese is melted, about 8 minutes.
Remove tops and garnish with cole slaw and tomatoes. Serve warm!

more fun appetizers to come...