Various Recipes

A few requested recipes:

Gingery Chickpeas in Spicy Tomato Gravy

This is a CrockPot meal taken from 150 Best Slowcooker Recipes by Judith Finlayson. I serve it over basmati rice and with paratha, an Indian bread. The pickier eaters might shy away from this dish, but for those of you who love vegetables and tons of flavor, you’ll really enjoy it.

1T olive oil
2 onions, finely chopped
4 cloves garlic, minced
2T minced gingerroot
2t ground coriander
1t cumin seeds
1t salt
1/2t black pepper
2t balsamic vinegar
2c coarsely chopped tomatoes, fresh or canned
2 cans chickpeas, drained and rinsed

In a skillet, heat oil. Add onions & cook till they begin to brown (about 10 minutes). Add garlic, gingerroot, coriander, cumin seeds, salt and pepper and cook, stirring for 1 minute. Add balsamic vinegar and tomatoes and bring to a boil. Place chickpeas in slow cooker stoneware. Pour tomato mixture over and stir well.
Cover and cook on low 4-6 hours. Garnish with chopped green onion.

Vegetarian Chili

Here’s another winner from Judith Finlayson’s 150 Best Slowcooker Recipes. This chili is hearty and warm and delicious. Your husband might not even miss the meat (might not!). Top with sour cream, shredded cheese, green onion, and/or guacamole.

1T olive oil
2 onions, finely chopped
4 stalks celery, thinly sliced
2 medium carrots, sliced
6 clove garlic, minced
1-2 jalapeno peppers, finely chopped (optional)
2T chili powder
1T cumin seeds
2t dried oregano leaves
1t dried thyme leaves
1.5t salt
1t cracked black peppercorns
1T unsweetened cocoa powder (trust me!)
1T balsamic vinegar
1T packed brown sugar
2 cans corn, drained
1 can (28oz) tomatoes, including juice, chopped
2c vegetable stock (1 can)
2c yellow-fleshed squash, chopped (acorn or butternut work too)
1 can red kidney beans
2 green bell peppers, seeded & cut into thin strips

Heat oil. Add onions, celery & carrots and cook till soft. Add garlic, jalapeno, chili powder, cumin, oregano, thyme, salt and pepper and cook 1 minute. Stir cocoa , balsamic, brown sugar, corn, tomatoes, and vegetable stock and bring to boil. Transfer to stoneware. Add squash and kidney beans. Stir. Cook on low 5-7 hours. Stir in green peppers. Cover and cook for an additional 25 minutes. Ladle into bowls and use toppings.

Linguini With Clam Sauce

1 pound linguini
Salt
1/4c extra-virgin olive oil
6 fillets flat anchovies, chopped (you can't taste them!)
4 cloves garlic, chopped
1t dried thyme leaves
1/2t crushed red peppers flakes
1/2c dry white wine
1 (15oz can) can whole baby clams, with their juice
Handul flat-leaf parsley, chopped

1. Boil water. Add salt. Cook linguini about 7 minutes till al dente. The linguine will continue to cook in sauce later.

2. Heat oil. Saute anchovies, garlic, thyme, and red pepper flakes. Cook till anchovies melt into oil. Add wine to pan. Add clams and their juices. Drain pasta and add it to the clam sauce. Toss and coat the pasta in the sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt & pepper and parlsey. Serve with crusty Italian bread!