Cauliflower and Garbanzo Bean Curry

Cauliflower and Garbanzo Bean Curry

2 tablespoons vegetable oil
2 medium onions, chopped
2 cloves garlic
1 teaspoon mild curry powder
2 teaspoon hot curry powder
1 teaspoon garam masala (optional: otherwise add more curry powder)
1 1/2 cups of dried garbanzo beans (soak in water overnight, the next day cover in water, bring to a boil and simmer for 1 hour) or use 2 cans of garbanzo beans
5-6 cups of cauliflower florets
1 can of coconut milk (for healthier option use light coconut milk or a cup of yogurt)
2 tomatoes, diced
1 jalepeno, seeded and diced (optional)
1/2 cup of fresh chopped parsley or cilantro

Saute onion in oil until tender and translucent.  Add garlic and curry powder and stir for another 2 minutes.  Add beans, cauliflower, coconut milk, tomatoes and jalepenos.  Cook until cauliflower is tender, about 15 minutes.  Stir in parsley and season with salt and pepper to taste.  Serve over basmati rice.

Bean Chili with Squash and Kale

I harvested the heirloom beans I grew this year from Seed Saver's Exchange (Brockton and Good Mother Stallard Beans).  The unique coloring on them was fantastic, and I was very excited to cook with them.  Unfortunately I didn't have too many, so I combined them with red kidney beans and black turtle beans to make chili.  It was one of the best chili recipes I've ever had!  Here it is:

Bean Chili with Squash and Kale

• 2 tablespoons oil
• 1 large or 2 medium onions
• 2 cloves of minced garlics
• 1 butternut squash, peeled, seeded and cubed
• 2 tablespoons of chili powder
• 2 teaspoons of cumin
• 1/2 teaspoon salt
• 2 1/2 cups dried beans (The day before soak 2 1/2 cups of dried beans in water overnight.  The next day cook the beans for about 1 hour, or until tender.)
• 2-3 cups of chicken (or vegetable) broth
• 1 small bunch (5 leaves) kale, cut into small pieces

Heat oil in large pot.   Saute onions until tender and golden, then add garlic and saute for a few more minutes.  Add squash and spices, stir for a few minutes.  Then add beans and broth and bring to a boil, then turn the heat down and simmer until the squash is tender, about 20 minutes.  Then add kale and cook for another 5 minutes.  Ladle into bowls and garnish with cheddar cheese (optional).

Refreshing Fresh Salsa

Here's a great, easy recipe for when you're swimming in tomatoes in the beginning of fall.  It makes a tasty and healthy snack!

Refreshing Fresh Salsa

3-5 tomatoes diced

1/2 purple onion diced

1 tablespoon fresh chopped parsley or cilantro

1 jalepeno pepper seeded and diced

Squirt of lemon or lime juice

Sprinkle of salt

Mix together and serve with tortilla chips.

Orange for October

Sorry I haven't posted lately!  I have a big exam coming up in two days (yikes)!  My husband and I have been trying lots of new recipes, so towards the end of the week be on the look out for some new posts.  I've noticed a common theme in my food this month, lots of orange and white.  Orange is everywhere for Halloween, but also in the foods of the season: squash, pumpkins, beans and carrots.  Lots of white too; cauliflower, potatoes, onions, and leeks.  I promise some orange and white recipes towards the end of the week!

Apple Cupcakes (from Meg)

Here's a recipe from my friend Meg to help you use your fall apples:

Shelby's Apple Cake Recipe

• 4 cups peeled and diced apples (I like to use 4 1/2 to 5 cups)
• 2 cups sugar
• 1 cup canola oil
• 1 cup chopped nuts (pecans or walnuts)-- nuts are optional... I left them out of the cupcakes this time and they turned out great.
• 2 eggs
• 1 1/2 teaspoons vanilla
• 2 cups flour
• 1 teaspoons baking soda
• 3 teaspoons cinnamon (I usually put in a little extra)
• 1 teaspoon salt

Heat oven to 350 degrees. Mix apples and sugar thoroughly. Add oil, nuts, eggs and vanilla and mix well. Mix dry ingredients together separately and add to apple mixture. For apple cake, bake in a greased 13x9 inch pan for 1 hour.  For apple cupcakes, bake in lined cupcake pans for 30-35 minutes.

Easy (and Delicious!) Cream Cheese Frosting Recipe

• 8 oz (one brick) cream cheese-- does not have to be room temperature, you can mix it straight out of the fridge!  I usually used reduced fat.
• 1 stick unsalted butter, room temperature
• 1 tsp vanilla extract
• Approx 2 cups powdered sugar, sifted (you may not need two full cups)

Beat cream cheese, butter and vanilla with an electric hand mixer at low speed until combined.  Add powdered sugar about a quarter cup at a time, mixing well after adding.  you can add as much or as little sugar as you want, until the frosting is at the sweetness and consistency you would like.

That's it!  If you decide to make it as a cake, it doesn't really need frosting (my mom never put frosting with it... Just served it warm with some vanilla ice cream.  Or plain for breakfast, yum!).  I think the cupcakes would be really good topped off with a little cinnamon sugar, but I didn't have any to test it out with.  Enjoy!! :)


--Meg