Over the weekend, I had an idea. Every Monday I am going to share the recipes/meals that I plan on cooking for the coming week. It will help motivate me to PLAN AHEAD and, well, I always love to hear what other people are eating and gather new recipes, too. I love to try new recipes, so I will make a little post-note after I’ve tried a new one to let you know what everyone thought about it. I added a LABELS section on the bottom of my sidebar that will link to my recipes, if you’re in the mood to search through past meals (this is still a work-in-progress). I typically cook 4-5 nights a week. The other nights are reserved for left-overs, because we always have them. So, please enjoy and feel free to share some of YOUR favorite foods and suggestions with me!
This is kind of a crazy week to start this with Thanksgiving and all, but if I don’t start now, while it’s on my mind, I might never do it….
Wheaty Tortilla Soup
This is a recipe shared by my sister, Andrea. I was skeptical at first (WHOLE wheat kernels?) but everyone LOVES this soup. Plus, I love the HEALTHINESS factor, and the fact that this is such a filling meatless dinner.
* ½ cup whole wheat kernels
* 2 cups water
* 1 tsp garlic salt
In pot, bring wheat to a boil. Cover and simmer till soft (30 minutes). Then add:
* 1 cup water (I personally like to add more liquid than this)
* 1 Tbsp tomato bouillon (you can substitute 1 tsp of beef bouillon for the tomato, for a total of 2 tsp beef)
* 1 tsp beef bouillon
* ¼ tsp ground cumin
* ¼ tsp chili powder
* 1 tsp garlic powder (or minced fresh garlic)
* ½ onion, minced
* 1 can diced tomatoes, undrained
* 1 can corn, drained
* 2 cans black beans, drained
* I also sprinkle the soup with some chipotle spice for extra flavor
Simmer. Tear pieces of corn tortilla into individual bowls. Cover with soup. Top with cheese and crushed tortilla chips, olives, sour cream, etc.
Tasneem’s Indian Chickpeas
This is a recipe from my Mom’s good friend, Tasneem. Tasneem has her own restaurant. I’ve eaten there and can’t wait to try this recipe this week, because EVERYTHING that Tasneem creates is amazing!
* 3 Tsbp oil
* 3-4 onions, diced fine
* 2 whole bay leaves
* 1 tsp cumin
* 1 tsp coriander powder (or crushed coriander seeds)
* 1-2 Tbps garlic pate (or 3 tsp fresh minced)
* 1-2 Tbps ginger paste (or 2 tsp fresh and minced or powder)
* ½ tsp red chili powder
* ½ tsp tumeric
* 2 green chilies, chopped (1 can)
* 2 Tbsp lime juice (juice of one lime)
* 2-3 large tomatoes, chopped
* 2 cans chickpeas (about 3 ½ cups cooked if you soak and cook yourself)
* Fresh cilantro to garnish
1. Saute onions until golden brown and tender (about 15-20 minutes). Prep steps 2-4 during this time.
2. Add bay leaves, cumin, coriander, garlic, ginger, chili powder, and tumeric, and fry for about 30 seconds.
3. Add green chilies and lime and fry for another 30 seconds.
4. Add tomatoes and stir until oil separates. For a more soupy consistency use 1 fresh tomato and ½ can of stewed. (normally this is pretty thick/pasty)
5. Add chickpeas and a little water (or chickpea juice) to the consistency you prefer.
6. Add salt to tase
7. Remove from heat and add cilantro leaves for garnish.
8. Serve over rice, roti, or cous cous—you can also top with fresh tomato, cucumber and plain yogurt.
Greek Chicken Pasta
I found this recipe on allrecipes.com when I was searching for ways to use my enormous jar of artichoke hearts. I made this on a night that we had the missionaries over for dinner (risky, I know!) but it was a huge success. I can’t wait to have it again!
* 1 pound uncooked pasta
* 1 tablespoon olive oil
* 2 cloves garlic, crushed
* 1/2 cup chopped red onion
* 1 pound skinless, boneless chicken breast meat – cut into bite-size pieces
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 1 large tomato, chopped
* 1/2 cup crumbled feta cheese
* 3 tablespoons chopped fresh parsley
* 2 tablespoons lemon juice
* 2 teaspoons dried oregano
* salt and pepper to taste
* 2 lemons, wedged, for garnish
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
On Thursday, we’ll be having our traditional Thanksgiving dinner (I typed up some of our favorites last year, minus the regular stuff, like turkey, mashed potatoes, stuffing, etc). I plan on having left-overs for the rest of the weekend. :)
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