Archive for November, 2009

Chicken, Cauliflower, and Chickpea Curry

All last week I was absolutely hell bent on making a recipe I found for Aloo Gobi – curried cauliflower and potatoes.

I’ve never had it before.

As a matter of fact, I’ve never had Indian curry before at all.

Lately, though, I’ve wanted nothing more than to prepare a great big pot of it. I blame this in part on that fact that I’ve been  looking at pictures of curries on foodgawker and they were all so pretty . I guess my brain just associates pretty with tasty. Who knows?

Regardless,the other night I finally had time to prepare dinner. Aloo Gobi? But but but… I also found a Chicken Curry recipe that sounded equally delicious and easy to prepare.

I hate making decisions.

Why doooooo I have to chooose?!?!

Oh wait! I don’t! Bwahahahahahahahahahahahahaha.

As per usual, I am incapable of following a recipe and must, somehow, find a way to make a recipe (or two) my own. So that’s what I did. The result was a beautiful, creamy, spicy curry that I served with coconut cilantro rice.

Chicken, Cauliflower, and Chickpea Curry

  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasted, cubed
  • 1 head of cauliflower, cut into florets
  • 1 can of chickpeas, drained and rinsed
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 1 serrano chili, diced fine
  • 2 teaspoons paprika
  • 2 bay leaves
  • 1 teaspoon cumin
  • 2 teaspoons garam masala
  • 2 teaspoons cinnamon
  • 1 teaspoon cayenne pepper
  • 2 tablespoons curry powder
  • 2 tablespoons tomato paste
  • 1 cup coconut milk
  • 1 cup plain nonfat yogurt
  • 1 tablespoon lemon juice
  1. In a large pot, heat olive oil over medium heat. Add onion, garlic, ginger serrano. Cook until they begin to soften, about two minutes.
  2. Add the dried spices to the pot ,stirring rapidly, to form a thick paste.
  3. Add chicken and cauliflower. Stir and cook about two minutes more.
  4. Add tomato paste, coconut milk, chickpeas and yogurt. Stir well.
  5. Add lemon juice and bring mixture to a boil.
  6. Reduce heat to low, cover and let simmer 40 minutes, or until the cauliflower is soft and the chicken is cooked through.
  7. Serve with coconut cilantro rice!


*nom nom nom nom nom*

November 30, 2009 at 1:04 am 2 comments

The History of the Peanut Butter and Jelly Sandwich

I’m pretty sure that for the first 12 or so years of my life, I ate nothing but peanut butter and jelly sandwiches (no crusts, please!) for lunch. According to my mother my love affair with PB&J started while she was pregnant with me because that’s all she ever craved. Suffice it to say, though it’s not something I consume on a daily basis anymore, peanut butter and jelly sandwiches are probably one of the most comforting of comfort foods for me. That’s why I decided to do my interactive feature for Online Journalism on the history of my beloved favorite childhood treat – the peanut butter and jelly sandwich. 🙂 Visit Jennifer R. on Dipity to see it!

Image courtesy of deviantart.com


November 21, 2009 at 4:03 pm Leave a comment

Update!

Bonjour!

I feel like it’s been forever since I’ve posted on here and it’s only been four days.
Ha. I wonder if that’s a good or bad thing? Hmmmmm. 

Anywho, I’ve been keeping pretty busy this week. I had some papers and such due that had to take priority and I’ve been working nights again thanks to my awesome boss and, thus, have been unable to cook. (I did make a rather tasty Shepard’s Pie last week but it wasn’t very pretty, if I’d have posted photos of it – well – I’m just glad I didn’t.)

I’m very pleased, though, that I was able to find time to go grocery shopping this week. I was running dangerously low on vegetables and that is never a good thing. A Jen without vegetables is like chilli with no cheese on top or a cookie with no milk or … I think you’ve got the idea.

In the next week or so I intend to finally make German food with the recipes I’ve found for chicken schnitzle and spatzel. I’ll also be preparing Mexican enchiladas,  a Chinese chicken stir-fry, and an Indian dish called Aloo Gobi.

Hopefully tomorrow or Saturday I’ll post my latest project for Online Journalism, a timeline on the history of one of my favorite foods everrrrrrrr. I’ll leave you with this hint!
 

November 19, 2009 at 1:33 pm 1 comment

Game day dips

It’s Sunday.
For some people, Sunday means church.
For others, it’s simply a day of rest.
For most men I know – it means football.

Currently, there is football on in the bedroom, football on in the living room  AND football on the two other computers in my apartment.

Me, personally, I don’t really even like football.

What I do like, and I’m sure this doesn’t come
as a shock to you, is the food associated with it.
Who doesn’t love spicy buffalo wings and cheesy chili con queso??
Oh goodness, it’s really the only reasonI get excited for football season.
*girly giggle* 🙂

My favorite game day treat though, dip. What kind of dip, you ask.
Details. Ha. Who cares what kind of dip??!?
Give me some tortilla chips or carrot sticks and I’ll go to town.
This may or may not be a good thing – depending on the dip of course.
Here are some delectable dip recipes worthy of drooling over.

(more…)

November 15, 2009 at 1:33 pm Leave a comment

Banana Oatmeal Chocolate Chip Cookies

I was lucky enough to spend this past weekend at home with my family which, I must say, I do not get to do often enough and admittedly I had a jolly good time.
(Happy Mom? :))

I was also pleased because I was able to pick up a brand spankin’ new cookie sheet while out shopping at  The Christmas Tree Shop .

So upon my return to school, cookie sheet in hand, I knew there was only one thing left for me to do – bake! I scoured my kitchen for inspiration. What kind of cookies should I make?

*Zoom in on my basket of overripe bananas.*

Banana cookies????

WHY NOT?!

Banana bread has always been one of my favorites, so why not make it in cookie form? I looked through my pantry to see what else I could add to this already interesting sounding cookie. Oats, chocolate chips, walnuts – I was beginning to get excited!

I checked my handy little recipe book for my oatmeal raisin cookie recipe as a base, made some tweaks (as usual) to try and make it a little bit healthier, and Voila!

Banana Oatmeal Chocolate Chip Cookies

  • 2 cups rolled oats
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 c white sugar
  • 1/2 c brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract
  • 2 overripe bananas
  • 1/2 cup vegetable oil
  • 1/4 cup applesauce
  • 1 egg
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts
  1. Preheat the oven to 400º.
  2. In a large bowl, mix together the flours, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a separate large bowl, mash the two bananas with a fork.
    Mix in the egg, oil, applesauce, sugars, and vanilla.
  4. Add the dry ingredients to the banana mixture. Gently fold in the oats, chocolate chips, and walnuts.
  5. For large cookies – drop tablespoonfuls onto an ungreased cookie sheet
    For small cookies – drop teaspoonfuls onto an ungreased cookie sheet
  6. Bake for 10 – 12 minutes, or until the edges are browned.

1110092026

November 12, 2009 at 12:39 pm Leave a comment

Kath inspired oatmeal

For those of you unfamiliar with Kath Eats Real Food, I suggest you change that. Kath Younger has been blogging (about food of course) since 2006. Her story is pretty inspirational, and she’s currently studying to become a registered dietitian.

For those of you unfamiliar with me, before my time spent here at Rowan,  I was studying to become a registered dietitian. I changed my path at the end of my third semester at Montclair State University, when I decided that not only did I want to be fluent in nutrition but that I wanted to express my love for food and nutrition in writing, which I’ve loved to do for as long as I can remember.

So that’s essentially where I am today. Although my fascination with nutrition has never escaped me, my focus today is also on finding affordable ways to enjoy healthy (and alright sometimes not-so-healthy but realllllyyy tasty) meals and sharing them with you in whatever which way I can.

Now, back to Kath. If you head over to her blog, you’ll notice that this young women has an obsession with oatmeal. This is totally cool in my book. Although it took me quite some time to grow a fondness for oatmeal, I’m finally able to appreciate not only the wonderful nutritional value, but its versatility. Kath helped.

Here is my Kath inspired oatmeal. I hope you like it as much as I did!

Pumpkin Cranberry Walnut Oatmeal

  • 1 cup water, nonfat milk, or a combination of the two
  • 1/2 cup plain, quick-cooking oats
  • 1 1/2 tablespoons pure pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 Splenda
  • 1 tablespoon sweetened, dried cranberries
  • 1 tablespoon chopped, toasted walnuts
  1. Begin by heating the water or milk in a small saucepan.
  2. When it begins to boil, stir in oats. Continue to stir, about five minute, until the liquid is absorbed and oats are desired consistency.
  3. Reduce the heat to low, mix in the pumpkin, pumpkin pie spice, and Splenda.
  4. Pour into bowl, top with cranberries and walnuts.

1105091025a**I served mine with a steaming mug of Tazo Joy tea.**

November 9, 2009 at 5:31 pm 3 comments

Eat up the new Food(pro)File!

Check out the latest Food(pro)File
on Rowan student
and fellow foodie
with amazing experience in the field,
Alexandra Harcharek!

 

November 7, 2009 at 6:37 pm 1 comment

Older Posts


Twitter Updates

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

November 2009
M T W T F S S
« Oct   Dec »
 1
2345678
9101112131415
16171819202122
23242526272829
30