I am passionate about being the best person I can be, inside and out. I love to eat, and I love to cook. I believe you are what you eat. Over the past few years I have had a true transformation in the way I cook and eat. A few years ago I was the type of cook who cooked out of cans and boxes, using premade food and processed ingredients. I realized that that is not real food! I have devoted my life to changing the way that I eat, and trying to help others do the same. My goal here is to help people by giving them fantastic, flavorful recipes that are good for you and made from whole ingredients AND are inexpensive to make.
Recipe 1: Chana masala (an Indian chickpea curry), don't be scared...this is amazing....and cheap!!!
1 cup of dried garbanzo beans soaked in water overnight (or two cans of cooked beans)
1/4 teaspoon baking soda
2 tablespoon olive oil
1 medium onion, minced
2 serrano or jalapeno chilies, minced
3 large cloves of garlic, minced
3 tablespoons chana masala (this is a spice mixture you can buy at an Indian or gourmet store)
1 can of diced tomataes or two large fresh tomatoes, pureed
1 bunch of spinach washed and rough chopped
1/2 cup water
1/3 lb paneer cheese (optional) chopped into 1/2 inch cubes
1 teaspoon garam masala
1/2 bunch cilantro, chopped
Drain chickpeas from soaking water and pour into a large sauce pan. Cover with water to at least two inched above the top of the beans. Add baking soda and 1 of the teaspoons of salt. Bring to a boil, and then reduce to a simmer, cooking the chickpeas 20 minutes or until done (they should be tender), drain and set aside
In a large sauce pan heat the oil over medium heat, then add the onions, chilies and garlic. Cook for 10-15 minutes until they take on a nice caramelized color. Add the chana masala and cook for one minute. Next add the tomatoes, remaining salt and spinach. Stir together while the spinach wilts, then add the water, cover and simmer for 20 minutes.
Add paneer cheese and allow to cook for another 5 to 10 minutes, letting the chees soften and become creamy. Just before serving stir in cilantro and garam masala. Serve on top of hot cooked basmati rice.