Channa Masala

What’s Cooking Tonight — Eat, Live, Run: "Channa Masala

Serves 4

2 15 ounce cans chickpeas, drained and rinsed
2 garlic cloves, smashed and chopped
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
1 15 ounce can diced tomatoes
3 tbsp tomato paste
1/2 lemon
1 tbsp coriander
1 tsp cumin
1/2 tsp sea salt
1 tsp garam masala
1/4-1/2 tsp cayenne pepper
1 tsp tumeric
2 tbsp butter
In a large cast iron skillet, heat the butter. Once melted, add the onions and cook for about 15 minutes on medium low heat, or until golden brown.
Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well. Cook for about two minutes or until it starts to smell like heaven on earth.
Add the tomato paste and pince, using above photos as an example. This is very important and if you don’t do it right your dish is pretty much doomed. No pressure.
Add the coriander, cumin, cayenne and tumeric and stir well. Then add the diced tomatoes, chickpeas and garam masala.
Cook for about five minutes or until the chickpeas have heated through. Finish with a squeeze of lemon and top with plain yogurt and cilantro if desired!"

Cashew Cream Smoothie - 25 Quick and Easy Smoothie Recipes - Whole Living Action Plan 28-Day Challenge - WholeLiving.com

Cashew Cream Smoothie - 25 Quick and Easy Smoothie Recipes - Whole Living Action Plan 28-Day Challenge - WholeLiving.com: "Cashew Cream Smoothie

1 cup boiling water
1 cup raw cashews
1 cup ice
1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract
1 tablespoon agave nectar

1. Pour boiling water over cashews and let stand until softened, about 15 minutes.
2. Puree in a blender on high speed for 3 minutes until smooth.
3. Add ice and vanilla. Blend until smooth. Add agave nectar to taste."

Honey Lime Poppy Seed Vinaigrette

eat these greens Running With Tweezers: "Honey-Lime Poppy Seed Vinaigrette – makes enough to lightly dress one bag of Podponics salad lettuces – serves 2

1 tablespoon good quality, local honey
1 tablespoon apple cider vinegar
juice and zest of 1 lime
1 tablespoon poppy seeds
¾ tablespoon good quality extra virgin olive oil
kosher salt and fresh ground pepper, to taste
- In a small bowl, whisk together honey, vinegar, lime juice and poppy seeds. Slowly drizzle the olive oil into the bowl and whisk until combined. Give it a taste and add salt and pepper, as needed. Dress the greens and lightly toss. Serve immediately."

Spiced Squash with Brown Butter Glaze Recipe - Every Day with Rachael Ray

Spiced Squash with Brown Butter Glaze Recipe - Every Day with Rachael Ray:

"INGREDIENTS:
6 tablespoons butter

2 1/2 tablespoons brown sugar

1/2 teaspoon chinese five-spice powder

1/4 teaspoon coarse salt

2 large acorn squash (about 2 1/2 pounds), quartered lengthwise and seeded

DIRECTIONS:
Position a rack in the upper third of the oven and preheat to 500°. Line a baking sheet with parchment. In a medium skillet, melt the butter over medium-low heat until foamy, 2 to 3 minutes. Let the foam subside and cook just until the butter turns golden and gives off a nutty smell, about 1 minute. Remove from heat and stir in the brown sugar, five-spice powder, salt and 1/4 cup water. Cook over medium-low heat until syrupy, about 3 minutes. Keep warm.

Pierce the squash flesh with a fork. Dip each squash slice into the glaze to coat, then place cut side down on the prepared pan and roast for 12 minutes. Remove from the oven, flip the squash slices over and brush with more glaze. Continue roasting until the squash is tender and deep golden, 7 to 10 minutes. Drizzle with the remaining glaze before serving."

Peanut Butter Pretzel Cookies Recipe - Every Day with Rachael Ray

Peanut Butter Pretzel Cookies Recipe - Every Day with Rachael Ray:
"INGREDIENTS:
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cups sugar
1 cup smooth peanut butter
2 eggs, at room temperature
 1/3 cup unsalted roasted peanuts,
 chopped 6 cups miniature pretzels, chopped

DIRECTIONS:
1. Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350°. In a bowl, whisk together the flour and baking soda.

Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. With the mixer on low speed, gradually add the flour mixture, beating until just combined; stir in the peanuts.

Place the pretzels in a bowl. Using a 1 1/2-inch-diameter cookie scoop and working in batches, drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes. Let cool slightly before transferring to racks to cool."

mom’s sweet and spicy barbecue beans — Eat, Live, Run

mom’s sweet and spicy barbecue beans — Eat, Live, Run: "Mom’s Sweet and Spicy Barbecue Beans

serves 4-6

2 cans cannellini beans, drained and rinsed

8 cups chopped kale (I don’t measure–I just chop a huge bunch!)

4 cloves garlic, minced

1 yellow onion, minced

1/2 cup barbecue sauce (Stubbs is recommended)

2 tsp hot sauce

1/2 cup warm water

2 T cider vinegar

2 T dijon mustard

1/4 tsp salt

1 T olive oil

Preheat the oven to 350.

Heat the olive oil in a large skillet over medium high heat. Add the onion and saute for about six minutes, until soft and translucent. Add the garlic and saute for another two minutes.

Add the chopped kale and cook for a few minutes, tossing frequently. Add remaining ingredients and mix well.

Bake beans, covered, in a nine inch glass pan (or casserole dish) for forty five minutes."

Raw Lemon Treats

3 AM Picky Eating | Heather Eats Almond Butter: "Ingredients:

1 cup chopped pitted dates

1 cup raw walnuts

1 cup sesame seeds

1/2 cup fresh lemon juice

2 tsp finely grated lemon zest

1/2 cup unsweetened dried coconut flakes

Directions:

Place dates, walnuts, sesame seeds, lemon juice, and zest in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. Roll in coconut and chill until ready to serve."