I made Miriam’s “Pseudo-Indian Dinner” for dinner the other night. It was my first time cooking with or eating Swiss Chard and I have to say, I really like it! 🙂
This is Miriam’s recipe, but I added in amounts that I used of everything because I’m anal like that 😉 and it will help me to make it again the next time.
3 cloves garlic
2 T olive oil
1/2 C chopped onion
2 C water
1 large potato chopped
1 can garbanzo beans
2 large spoons of tomato paste
1/2 t cumin
1 t coriander
1/2 t tumeric
2 t curry powder
3 shakes red pepper flakes
1 bunch freshly chopped red swiss chard
Serve over quinoa (Miriam’s idea) or brown rice (my idea) or basmati rice (thought that would be tasty for future reference). Sprinkle with lemon juice.
Thanks for the delicious recipe, Miriam! 🙂
And now for the scrumptious dessert – Chocolate-covered peanut butter balls!
Running2Ks got this from the book “Sinfully Vegan” and it can be a vegan recipe if you use vegan chocolate chips. Since we aren’t vegan though, I just used regular chocolate chips.
Chocolate-Covered Peanut Butter Balls
– 1 cup peanut butter (I used natural, organic peanut butter)
– 1/2 cup canned pumpkin
– 1/2 cup powdered sugar
– Approximately 3/4th of a 12 oz. bag of chocolate chips (can use vegan chocolate chips to make the recipe vegan-friendly)
Blend the peanut butter, pumpkin and powdered sugar in a food processor (or mix well in a bowl). Form into small balls and place on wax paper; freeze 30 minutes or until hard.
Melt the chocolate chips in the microwave or on the stove.
Using a wooden toothpick, dip the frozen balls into the melted chocolate. Place back onto the wax paper and put back into the freezer until chocolate has hardened.
I took some of these with me to our AP group’s moms’ night out get-together last night and they were a big, big hit. 🙂 Jody loves them too and was bummed I didn’t bring any home. I told him there were 4 leftover, but I left them with the hostess because I knew if they came into the car with me, I’d eat them all on the drive home. 😉 They are really good. Thanks for sharing the recipe, R2Ks!