announcing fleur du jour
Let the recipes commence!
I am pleased to announce 'fleur du jour', a planned weekly posting of new, interesting and just plain strange, you-gotta-make-it-to-believe-it recipes from my personal collection! I've been collecting recipes from varied sources for years, and it's time to pass on my favorites. I was planning on doing this every Sunday, but I am really excited and decided not to wait!
Like everyone, I have personal philosophies and tastes in food, and my collection reflects that. You won't see anything deep fried. You will see very little beef or pork, if any. Most recipes will skew towards the healthier end of the spectrum. Certain ingredients that I just flat out do not like (fennel, for example) are not going to make the cut. A lot of these recipes will be pretty quick and easy, but I do think good food is worth the effort, so some of them are going to be more labor intensive. (I'll try and let you know if something is going to take more than an hour overall to prepare, since for me this is a make or break criteria on a weeknight after I've already been at work all day and just want to get something made.)
I will also let you know what kinds of things I altered, if they are not included in the text of the recipe. I'm only going to post recipes that I consider success stories or that are my personal favorites, so for the most part I will have tweaked the original before I post it, if necessary.
I relish your feedback, you little saucepots. So please feel free to comment away, and if you'd like to link back to a recipe post, that's okay, too; I just ask that you let me know that you're doing it.
So, let's get cooking! Here's your first official recipe. I had this for dinner last night, and it's very quick and easy, and very good! I served it over cous cous with a small salad.
Vegan Moroccan-Style Chickpeas
Ingredients
1 can (15.5 oz)chickpeas, rinsed and drained, or 1 cup dry chick peas, soaked overnight and boiled
1 can tomatoes with green chilies
1/2 cup diced onions
2 cloves garlic, minced
1 T extra virgin olive oil
1 T ground cumin
1 T ground ginger
1 T ground coriander
3/4 cup vegetable broth
Salt and pepper, to taste
Directions
Saute garlic and onion in olive oil over medium heat for about two minutes. Stir in cumin, ginger and coriander.
Cook until onion is tender.
Add chickpeas, vegetable broth and tomatoes with juice and bring to a boil. Cover and simmer for ten minutes.
Serve alone or with brown rice or cous cous.
Number of Servings: 5
Fat: 4.4 g
Carbohydrates: 28.8g
Calories: 172.6
Protein: 6.0g
I am pleased to announce 'fleur du jour', a planned weekly posting of new, interesting and just plain strange, you-gotta-make-it-to-believe-it recipes from my personal collection! I've been collecting recipes from varied sources for years, and it's time to pass on my favorites. I was planning on doing this every Sunday, but I am really excited and decided not to wait!
Like everyone, I have personal philosophies and tastes in food, and my collection reflects that. You won't see anything deep fried. You will see very little beef or pork, if any. Most recipes will skew towards the healthier end of the spectrum. Certain ingredients that I just flat out do not like (fennel, for example) are not going to make the cut. A lot of these recipes will be pretty quick and easy, but I do think good food is worth the effort, so some of them are going to be more labor intensive. (I'll try and let you know if something is going to take more than an hour overall to prepare, since for me this is a make or break criteria on a weeknight after I've already been at work all day and just want to get something made.)
I will also let you know what kinds of things I altered, if they are not included in the text of the recipe. I'm only going to post recipes that I consider success stories or that are my personal favorites, so for the most part I will have tweaked the original before I post it, if necessary.
I relish your feedback, you little saucepots. So please feel free to comment away, and if you'd like to link back to a recipe post, that's okay, too; I just ask that you let me know that you're doing it.
So, let's get cooking! Here's your first official recipe. I had this for dinner last night, and it's very quick and easy, and very good! I served it over cous cous with a small salad.
Vegan Moroccan-Style Chickpeas
Ingredients
1 can (15.5 oz)chickpeas, rinsed and drained, or 1 cup dry chick peas, soaked overnight and boiled
1 can tomatoes with green chilies
1/2 cup diced onions
2 cloves garlic, minced
1 T extra virgin olive oil
1 T ground cumin
1 T ground ginger
1 T ground coriander
3/4 cup vegetable broth
Salt and pepper, to taste
Directions
Saute garlic and onion in olive oil over medium heat for about two minutes. Stir in cumin, ginger and coriander.
Cook until onion is tender.
Add chickpeas, vegetable broth and tomatoes with juice and bring to a boil. Cover and simmer for ten minutes.
Serve alone or with brown rice or cous cous.
Number of Servings: 5
Fat: 4.4 g
Carbohydrates: 28.8g
Calories: 172.6
Protein: 6.0g