At least one, if not more, our meals each week will be meatless. Hubby has adapted over the years. I could pretty much be an honest vegetarian, but I have not made that commitment.
The first time I served Hubs a meal without meat, I thought he was going into cardiac arrest! It was a homemade macaroni n’ cheese, steamed broccoli, and steamed carrots meal. After the initial shock, he settled in and was good to go with it. He has learned since, of course, to expect those meatless meals each week. Remind me to tell you about he first ham I cooked. Oh, my!
Both of us come from families with histories of heart problems. My maternal grandfather, my mom and his mom all had heart problems. I don’t take risks with that.
We both need to exercise more. It seems like we go in spurts with that. Unfortunately. I have to confess that winter takes it toll with me. I just HATE getting up at 5:30 a.m. when it is COLD to go walk. (Don’t tell anyone that I have a treadmill upstairs that I could go use…)
This Vegetable and Chickpea Curry is a favorite of mine from Cooking Light. I LOVE curry; hubby not so much, but he does endure it for me. I just cut back on the amount in order of curry powder for him.
Vegetable and Chickpea Curry
1 Tablespoon olive oil
1 1/2 cups chopped onion
1 cup sliced carrots
1 Tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked, chickpeas (garbanzo) –canned or cooked by yourself*
11/2 cups cubed peeled baking potato
1 cup coarsely chopped green bell pepped
1 cup cut green beans
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges
Heat oil in a large skillet over medium het. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder and next 4 ingredients ; cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart slow cooker. Stir in chick peas and next 8 ingredients. Cover and cook on HIGH for 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.
*If you use the canned variety, drain and rinse them before use.
Now for the BIG announcement: Congrats to Fernando’s World for winning the February giveaway of the Jillian Michaels’s DVD. I need your mailing address. Email me:)
BTW: You MUST try the fish and chips recipe from this week’s MPM. It’s my concession to fried foods. I did not prepare the tartar sauce; we aren’t fans so I we used malt vinegar instead. I did prepare the red cabbage slaw. Both are YUMMY! Fried foods prepared correctly aren’t necessarily bad for you. I think a temperature-controlled fryer is a good investment.
Here’s to your health!