Moroccan Chickpeas with Raisins

Moroccan ChickpeasRarely, does a vegetarian recipe come along that I love. Well, maybe I spoke or “wrote” to soon. I love cheese pizza. My chickpea curry is a staple recipe.  I can quite happily eat a whole pan of sautéed mushrooms all on my lonesome. Broccoli cheese soup, grilled cheese, all rank high in my books. This one though. SO much flavour. I served it with coconut rice on the side. I love that too. Okay, maybe meat is over rated. Maybe I do love the occasional vegetarian cuisine. This one I will be making again and again, and then again. The only thing I changed was to sprinkle with cayenne pepper, and even then I only did that to my individual portion so it is totally optional.

Recipe from Betty Crocker Vegetarian Cooking

  • 1 Tbsp. vegetable oil
  • 2 medium onions
  • 1 clove garlic, minced- I at least doubled this, if not more. Basically just use a big scoop of minced garlic
  • 1 cup diced butternut squash – I used frozen. Already diced. Super easy.
  • 1/4 cup raisins
  • 1 cup vegetable broth
  • 1 tsp. turmeric
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1 can chickpeas, drained
  • Hot rice for serving, I used coconut.
  1. Peel onions. Dice one onion. Slice one onion.
  2. Heat oil in large skillet. Add onions and garlic. Cook until onion is tender. As soon as onions start to turn brown add next 6 ingredients.
  3. Bring to a boil. Reduce heat to medium-low and cook, covered, for 8 minutes. Stir occasionally.
  4. Add chickpeas. Continue to heat until chickpeas are cooked through. Serve on top of rice. * Sprinkle with cayenne if desired.
  5. Eat and enjoy!

Grilled Cheese Burgers

Grilled Cheese BurgerGrilled Cheese are one of my favourite foods. Burgers, also one of the favourites. Combining the two, just seemed like a brilliant plan to me. Plus, during the summer it is always a bonus to find a recipe that you are excited about, that doesn’t use the stove, and has little work time. The family (boys especially) were quite excited for this dish to be served. We all agree we will be having it again!

Recipe very slightly adapted from Cinnamon Spice & Everything Nice

  • 1 pound ground beef
  • 1 large egg
  • 1 small yellow onion, grated
  • ¼ teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 12 slices white bread
  • 1/4 cup butter, softened
  • 12 slices Kraft Singles cheese
  1. Combine beef, egg, onion, garlic, salt, and pepper. Form into 6 equal sized patties, fry until no longer pink in the middle, flipping half way through. Set in paper towels to drain a bit of the grease. Use a paper towel to wipe grease from pan.
  2. Butter one side of each bread. Place butter side down in skillet. Top with cheese slice, beef patty, another cheese slice, and second piece of bread, butter side up. Fry until golden. Flip. Fry until golden. Repeat with remaining bread, cheese, beef.
  3. Eat and enjoy!

Cranberry Chicken

Cranberry ChickenI have had an extra can of cranberry sauce in my pantry since Thanksgiving, and because there is no turkey planned anytime in the near future, I went recipe hunting. I found the recipe for Cranberry Chicken at Allrecipes and it was the perfect meal. Chicken was on sale, I also had a box of stuffing to use up, we had sidekicks. So it just seemed meant to be. It was a nice taste of fall, during a warm summer night.

  • 1 Tbsp. butter
  • 1 small onion, peeled and chopped
  • 3 pounds chicken thighs, with bones and skin
  • 2/3 cup ketchup
  • 1/3 cup brown sugar
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. dry mustard powder
  • 1 can cranberry sauce
  1. Pre heat oven to 400 degrees.
  2. Place butter and onion in 13×9 inch casserole dish, and place in oven. Set timer for 15 minutes. Stir onion every 5 minutes.
  3. When onion has cooked, Take pan out of oven and push all the onions to one side. Add chicken. Return to oven for 25 minutes.
  4. Combine remaining ingredients. Scoop onions out of pan and stir into the cranberry mixture. Spread cranberry mixture on each piece of chicken. If you have extra add to pan.
  5. Bake for an additional 25 minutes.
  6. Eat and enjoy!

Curried Lentil and Potato Soup

Curry SoupSoup can be one of the very hardest meals to take a nice picture of. Let’s be honest sometimes, it doesn’t look to appetizing. Add curry to the mix and you get a lovely yellow colour, that also does not photograph well, at least not when food is concerned. I mean lemon pie, that looks nice. Yellow rice, I can see it. It’s pretty. Yellow soup, not so much. So ignore the picture, and make up a batch of this soup anyways, because it tastes good, plus, it is pretty gosh darn healthy!

Recipe from The Pretty Bee

  • 1 medium onion, chopped
  • 1 Tablespoon olive oil
  • 6 Yukon Gold potatoes, peeled and diced
  • 1½ cups green lentils, picked over and rinsed
  • 3 cans vegetable broth
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup frozen peas
  1. Cook onion until tender in oil. Add next 6 ingredients. Bring to a boil, then reduce to a simmer. Cook for 30 minutes.
  2. Add peas, and continue to cook  until peas are warmed through.
  3. Eat and enjoy!