Sunday, May 16, 2010

From Jennifer's Kitchen

Yesterday, my daughter-in-law Jennifer posted a recipe for a delicious dish I have eaten with her family at their house. So I had to try it tonight:


She didn't name it, so I'll just call it "Jen's Spicy Rice, Beans, and Greens." It is REALLY good and full of whole, plant foods. Here's her recipe:

1 onion
1 can crushed/diced tomatoes
3 tsp. coriander
1.5 tsp cumin
1/4 tsp. Garam Masala (Google this -- you'll find places to buy it -- a GREAT Indian/South Asian spice mix)
1/4 tsp. turmeric
1 can chickpeas/garbanzos, rinsed
1 tsp salt (or to taste)
1 bunch of greeens (spinach, kale, charc) rinsed and chopped, or 1 pack frozen spinach

Saute onion in oil or water until soft. Stir in tomatoes, coriander, cumin, garam masala, turmeric, and salt. Cook for 3 mins. Stir in chickpeas and greens and simmer 10 minutes or until the greens are as soft as you like.

Serve over a plate of rice (brown/basmati/jasmine -- not white!). Also good over quinoa. (Of course, double the recipe if you want to make more.)

I doubled the recipe (and have plenty left for another meal), added some cubed extra firm tofu, and chopped mushrooms. But frankly, this recipe I had from Jennifer's kitchen was better than mine, so I might should have stuck with the recipe. Plus, I didn't have any coriander, so that might have weakened mine. I think I more than doubled some things, and probably didn't double the spices "enough." These spices are NOT hot in temperature, but very flavorful -- think India -- especially the garam masala.

Thanks, Jennifer!

1 comment:

  1. I'm honored! I love the photo. I thought my post with the recipe was lacking a picture but I just didn't take the time to take one. I always double the recipe when I make it too.