Claudia and Hans Make Stuff

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Curried Indian Chickpeas

I am still behind with posting things…but this another attempt to catch up one recipe at a time.

Here is a recipe that is super-yummy and easy to make. It cannot compete with traditional Indian cooking, but it is really really really good.

Ingredients (Makes 3-4 servings)
1 onion, chopped
2 tablespoons olive oil
½ cup vegetable broth
2 (15 ½ -ounce) cans chickpeas, drained
1 teaspoon curry powder
1 teaspoon coriander powder or tumeric
1 teaspoon cumin
3 tablespoons prepared chutney
2 (15 ½-ounce) cans diced tomatoes

Preparation:
1. Sautee the onion in olive oil until soft, about 3 to 5 minutes.
2. Add remaining ingredients and stir to combine well. Cover, and allow to cook for at least 5 minutes (I preferred simmering 15-20 minutes to soften chickpeas), stirring occasionally, until heated through.
3. Meanwhile prepare rice to go with meal. We prefer Jasmin rice.
4. Serve over rice or other whole grain if desired.

Curried chickpeas served over Jasmin rice

Curried chickpeas served over Jasmin rice

Healthful benefits:
* Chickpeas are a great source of proteins, so it is a wonderful dish for vegetarians. It is also high in fiber. In addition, the amount of iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K content contribute to building and maintaining bone structure and strength.
* Tomatoes are a great source of vimatins C and E, beta carotene, magnesium, potassium, and calcium.

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Strawberry Rhubarb Jam

So…it’s been quite a while since I last posted…so many recipes to catch up on and post. Sadly, just thinking about all of those blogs makes my head spin.

I have actually made the strawberry rhubarb jam twice…since I had to refresh my memory on how I made the jam the first time around…well and now a whole month has passed and we will see how much I actually remember about making it.

Ingredients (7 4-ounce jars):
300 grams of rhubarb, washed, peeled and cut into small pieces
300 grams of organic strawberries, washed and cut into small pieces
¾ cup of sugar, less of strawberries are really ripe and sweet
1½ tablespoons pectin
¼ cup water

Preparation:
1. In a medium pan, combine the rhubarb, strawberries, water, and sugar. Heat at medium heat for about 2-3 minutes, until rhubarb starts to become softer.
2. Transfer jam mixture into a blender and evenly blend. Return blended mixture to pan. Add pectin and cook for about 5 minutes, stirring constantly. Meanwhile, heat jamming jars in hot water bath.
3. Pour hot jam into hot jamming jars, leaving about an inch at the top. Immediately close each jar and stand upside down to completely seal the jars.
4. Enjoy jam on bread.

Strawberry Rhubbarb 04_small

 

Strawberry Rhubbarb Jam_8_small

Healthful benefits:
* Organic strawberries (store-bought) and rhubarb from the garden provide various healthy vitamins, including high fiber content, good source of potasium, vitamin A, C, and K, as well as folate.
* Homemade jam has lower levels of sugar and less artificial ingredients.

Recipe inspired by: http://www.chefkoch.de/rezepte/2192391351810893/Erdbeer-Rhabarber-Marmelade.html