Curried Chickpeas with Spinach

I have a similar recipe posted already, but this version was incredibly fast and easy to make and still super delicious. The curry was almost finished before the jasmine rice! I served with rice and naan.

At the end it needed a little more seasoning.  I've upped the curry powder here, and also added a note about salt and pepper to taste.

Curried Chickpeas with Spinach

Ingredients

2 Tbsp olive oil 
1 yellow onion 
2 cloves garlic 
1 inch fresh ginger
2 Tbsp curry powder
8 oz. spinach
1 15oz. can tomato sauce
2 15oz. cans chickpeas

Salt and pepper to taste

Directions

Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).

Add the curry powder and continue to sauté with the onion mixture for one minute more. 

Add about 1/4 cup of water to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. The water will help steam and wilt the spinach.  Cover with a lid if need be.

Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.




Original link:

https://www.budgetbytes.com/curried-chickpeas-spinach/

Pork and Peanut Dragon Noodles

Such a fast and super delicious meal! Asian noodles for the win! I even added a couple improvements from the original recipes and I was still in and out in less than 30 minutes. 15 minutes? Was it 15? I don't even know. It was just so fast.

Pork and Peanut Dragon Noodles

Ingredients

Dragon Sauce

1/4 cup chili garlic sauce
1/4 cup soy sauce 
1/4 cup brown sugar 

Pork and Noodles

1/2 lb. ground pork

1 cup sliced green cabbage
2 3oz. packages ramen noodles (seasoning packets discarded) or other Asian noodles (rice noodles are great!)
3 green onions, sliced
1/4 cup unsalted peanuts, chopped

Directions

Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl.

Add the ground pork to a skillet and cook over medium heat until it is fully browned. (Drain excess grease if needed, but unlikely). 

Add green cabbage and saute until just softened.

Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.

While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.

Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!




Original link:
https://www.budgetbytes.com/pork-peanut-dragon-noodles/

Broccoli Stalk Namul

My kids love the local Korean restaurant.  They especially love all the small side dishes and appetizers they bring to the table before our food is ready.

We had some extra broccoli stalks and so I ran across this recipe. It was delicious!  Now I just wish we had broccoli stalks around the house more often.

The original recipe uses gochugaru, which is a Korean chili powder.  I had gochujang (a Korean chili paste) instead, which was still very delicious, if probably very different than the original recipe intended. I've added both as options below.

Broccoli Stalk Namul

Ingredients

3-4 broccoli stalks, trimmed of the outer skin and julienned

Garlic clove, minced or grated

1/2 tsp salt

1 tsp soy sauce

1 tsp gochugaru or 2 tsp gochujang

1 tbsp toasted sesame oil

1/2 tbsp toasted sesame seeds

Recipe

Boil water with a pinch of salt in a medium pot. Cook for 2-3 minutes until crisp but tender. Drain well and transfer to a medium bowl.

Combine the rest of the ingredients and mix well. Add to broccolli stalks and stir to combine. Let rest for 10-15 mins.

Serve immediately or let cool in the fridge. Consume within 2-3 days.

Original link:

https://plantbasedmatters.net/broccoli-stalk-namul-korean-style-side-dish/