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!

Old-Fashioned Carrot Cake

Carrot CakeI have tried many cake recipes, and this is always the one I go back too. It is a fun doctored up version of a boxed mix, but with a lot of extra goodies inside. True, I am more of a promo scratch cake kind of girl, but the ease and flavour of this one makes the cake one of the best. Plus, you don’t have to stand around the kitchen for extended periods of time grating carrots, and that my friends is just a wonderful bonus!

Recipe from Pillsbury Best Desserts

  • 1 (1 lb. 2.25 ounce) carrot cake mix
  • 3/4 cup water
  • 2/3 cup oil
  • 4 eggs
  • 1/2 cup coconut
  • 1/2 cup finely chopped nuts (I like walnuts in this recipe)
  • 1/2 cup raisins
  • 1 can (8 ounce) crushed pineapple, drained
  • Frosting:
  • 1 can vanilla frosting
  • 3-4 ounces cream cheese, ( I always use half of an 8 ounce pkg. so I can use the other half for another recipe)
  1. Combine cake mix, water, oil and eggs until combined. Fold in remaining cake ingredients.
  2. Pour into greased 13×9 inch greased baking dish. Bake for 45 minutes at 350 degrees. Use toothpick to check it has cooked through in the middle.
  3. Let cool. Combine frosting ingredients and spread on cake.
  4. Eat and enjoy!

Greek-Style Pork

IMG_8972Pork and Stir-fry both add up to easy meals. I have been all about making a bit easier meals when guests come over lately. It’s nice to not feel like you have to fuss quite so much. Stir-fries are a great meal, especially when you have a rice cooker. Just pop that rice in and your side dish is almost set to go. Then the stir-fry portion usually is pretty quick. The cinnamon in this dish gave it an unusual flavour. I served with cayenne pepper on the side , if you like a bit of spice, then it was kid-friendly for those that don’t. This meal was yummy, quick and guest friendly.

Recipe from Better Homes and Gardens New Cookbook

I doubled this recipe, so I’m going to give you the amounts I used. Feel free to cut in half for a smaller family meal.

  • 2 pounds boneless pork, cut into bite sized pieces
  • 2 Tbsp. cooking oil
  • 1 medium onion, peeled and sliced
  • 1 (28 ounce) can diced tomatoes
  • 1 cup raisins
  • 1 tsp. dried oregano
  • 1 tsp. ground cinnamon
  • hot cooked rice, for serving

1. Heat oil in large skillet. Cook pork and onion until pork is browned and onion is tender.

2. Add remaining ingredients. (Not rice). Bring to a boil. Reduce heat to simmer and cook for 25 minutes, covered, stirring occasionally.

3. Serve over rice.

4. Eat and enjoy!

Scottish Scones

IMG_8884If you read yesterdays post you will have noticed that I got the recipe from The Disney Princess Cookbook. Well, this recipe is from the same book. These things happen when you spend a lazy Friday afternoon looking through Disney cooking books while simultaneously making next weeks meal plan. Plus, I had a tea party to attend, and what better thing to bring to a tea party than scones. Another nice thing I noticed is all the recipes are really easy, possibly because the demographic for Disney books are a lot younger than me, but hey, I’ll take an easy recipe any day of the week.

  • 1 cup flour
  • 1/4 cup rolled oats
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3 Tbsp. brown sugar
  • 4 Tbsp. cold butter
  • 1/2 cup raisins
  • 1 large egg
  • 1/4 cup milk
  • Topping:
  • 1 tsp. milk
  • 1 Tbsp. brown sugar
  • pinch rolled oats

1. Mix together first 7 ingredients. Cut in butter with pastry blender or two knives. Stir in raisins.

2. In separate bowl mix together egg and milk. Stir into scone mixture and stir until just combined.

3. Shape dough into a disc shape, about 3/4 inch thick and place on cookie sheet. Cut into 6 wedges. Brush with teaspoon of milk and sprinkle with brown sugar and oats.

4. Bake for 10 minutes at 400 degrees.

5. Eat and enjoy!