curried chickpea soup

 

One of my daughters declared this soup Hall of Fame!  I was flattered.  More so, I was just grateful for another vegan recipe we can repeat to please everyone.  I made some salmon and steamed brocolli for those of us who like something a little more hearty.

Note:  Once again, for a gourmet-looking photo, see The Minimalist Baker.

curried chickpea soup (the minimalist baker)

2 tablespoons oil

1 cup diced onion

2 tablespoons fresh ginger, minced (I used 1 teaspoon dried)

1/4 teaspoon red pepper flakes

2 teaspoons garlic, minced

2 cans (15 ounces each) chickpeas, drained

1/2 teapsoon salt

2 tablespoons curry powder

2 cans light coconut milk

1 cup vegetable broth

1-2 teaspoons honey 

1-2 tablespoons lime juice

Heat a large pot over medium heat.  Add oil, onion, ginger and red pepper flakes.  Saute 2-3 minutes, stirring frequently.  Add garlic and saute for 2 minutes.  Add chickpeas, salt and curry powder.  Saute on medium-low for 5 minutes to slightly brown the chickpeas.  Add coconut milk and vegetable broth and stir to combine.  Bring back to a simmer over medium heat then reduce heat to low and simmer uncovered for 10-15 minutes.  Add honey and lime juice.  Adjust the flavor if needed.  Serve hot.

buffalo chickpea salad

 

I tried this recipe because my vegetarian daughter needs to try a lactose free diet.  You know what that means.  Vegan diet (insert scream)!  I've done this before but I needed some new recipes up my sleeve for the week.  I can do this for a week. :)

Note:  For the non-vegans I provided some grilled chicken, cheese and Doritos and every member of the family was in HEAVEN.  Everyone loved the chickpeas.  GREAT recipe that works for families with mixed dietary needs.

buffalo chickpea salad (veggies save the day)

1 tablespoon vegan butter

1 can (14.5 ounces) chickpeas, rinsed and dried

1/4 cup Frank's Red Hot

1 head romaine lettuce

1/2 pint cherry tomatoes, halved or quartered

1 avocado, sliced

other veggies:  sliced green onion, diced cucumbers, cilantro, etc.

tortilla chips

vegan ranch dressing

Melt the vegan butter in a skillet on medium heat.  Add the chickpeas (and I added 1 tablespoon minced dried onion).  Stir until the sauce is thickened, about 5 minutes.  Remove from heat and set aside.  Assemble the salads with veggies and divide the chickpeas among the bowls. Sprinkle with tortilla chips and drizzle with ranch dressing.

christmas potpourri

 

Every year the Youngs bring us a pretty cellophane bag filled with fresh Christmas potpourri.  I put it into the refrigerator and decided to bring it out this morning so we could enjoy it during home church.  This will be last year we'll be delivered such a sweet gift because we are moving in 2021. 

christmas potpourri (my friend Mandy)

1 orange, sliced

1 lemon, sliced

1 tablespoon whole cloves

2 bay leaves

2-4 cinnamon sticks

1/3 cup cranberries

Combine ingredients in a small pot on the stove.  Cover with water.  Heat on a low simmer.  Enjoy as long as it smells good.

gingersnap cookies

 

Our friend Karen delivered these gingersnaps yesterday and my husband said they aren't your average gingersnap which prompted me to snap a photo and ask for the recipe!  They really are pretty too.

gingersnap cookies (our friend Karen)

Combine then set aside:

2 cups flour

1 tablespoon ginger

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Cream:

3/4 cup crisco (or 1/2 cup butter flavored Crisco with 1/4 cup butter)

1 cup sugar

Add:

1 egg

1/4 cup molasses

Combine the flour mixture with the other mixture. Roll into 1-inch balls.  Roll in sugar.  Place 2-inches apart on a baking sheet.  Bake at 350 degrees for 12-15 minutes.

m&m chocolate chip cookies

 

My family enjoyed m&m chocolate chip cookies during the First Presidency Christmas Devotional this evening.  It should be a tradition.  They were delicous!!

m&m chocolate chip cookies (iheartnaptime)

1 cup butter

1 cup brown sugar

3/4 cup granulated sugar

2 eggs

2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon salt

3/4 cup chocolate chips (I used mini chocolate chips)

1 cup M&Ms

Preheat oven to 375 degress.  Cream butte and sugar.  Add eggs and vanilla.  Add flour, baking soda and salt.  Fold in chocolate chips and M&Ms.  Refrigerate dough 15-30 minutes (I refrigerated mine for a couple hours).  Bake 7-10 minutes depending on the size.

nutcracker nordic ware

 

A dear friend of mine gave me my first Nordic Ware cake mold for my birthday.  My daughter's birthday was coming up (last month) and her two favorite things are Christmas and ballet so we smashed the two togther and she made each of her friends a chocolate nutcracker and surrounded each with candies and put them in really fun boxes we ordered form Amazon.com.  The mold has 4 different nutcrackers and they are so handsome! The molds come with instructions on how to make eggnog cake but we decided to go with chocolate in case eggnog is an aquired taste among teens (you never know).

I highly recommend these molds!  So fun and festive.

jalapeno popper pigs in a blanket

I'm currently encouraging my kids to cook more so my youngest daughter went to Pinterest and found this recipe she wanted to make.  It's combines all the good things in life and literally bundles them together.  They were a hit.
Note:  I wish I'd have purchased 2 cans of crescent rolls to use up the big bag of jalapenos I purchased and the little smokies.

jalapeno popper pigs in a blanket (adapted from host the toast)
4 jalapenos
16 little smokies or cocktail wieners
4 ounces whipped cream cheese at room temperature
1/2 cup shredded cheddar cheese
1 can Pillsbury crescent rolls
1 egg
sea salt for sprinkling
marinara sauce, optional for serving

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Set aside.
Cut off the tops of the jalapeno peppers and then cut each pepper in half lengthwise.  Scoop out the seeds and membranes and discard them.  Slice each half in half vertically.  Place a little smokie on each of the scooped out pepper pieces.  Set aside.
In a medium sized mixing bowl mix together the cream cheese and cheddar cheese until well combined.  One at a time, remove the little smokie from each pepper segment and fill each jalapeno pepper segment with the cheese mixture.  Top each one with the little smokie.  Set aside.
In a small bowl, whisk the egg.
On a lightly floured surface, unroll the crescent rolls.  There will be 4 rectangles with cut marks diagonally through each one.  Press through the diagonal marks to "erase" them so you have four solid pieces of crescent dough.  Make 4 vertical cuts through each rectangle so each rectangle has 4 strips.  Roll each stuffed pepper piece in 1 piece of dough then seal with the egg wash.  Place the wrapped jalapeno pieces on the prepared baking sheet.  Repeat until you have used all of your jalapeno pieces and dough.
Brush the tops with the remaining egg and sprinkle lightly with sea salt.  Bake until browned, about 25 minutes.