Chickpea Salad

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chick peas, chickpeas, food, foodie, garbanzo, gluten-free, post-workout food, potluck, recipe, salad, side dish, vegetarian

Sometimes I eat a lot. I mean A LOT! No matter how much food I shovel down my throat, I want something that satisfies my hunger without making me feel ill afterwards. Good thing I keep plenty of chickpeas on hand. Whether as a snack, side dish, or meal, this salad satisfies me.

Young Wifey’s Chickpea Salad

Ingredients:
2 c. chickpeas, 1 c. chopped parsley, 1/3 c. crumbled feta, 1 garlic clove (minced), 1 lemon, olive oil or tahini, 1/4 c. diced sun-dried tomatoes

Directions:
Zest and juice lemon and set aside. Mix together chickpeas, parsley, lemon zest, garlic, tomatoes, and feta. Drizzle with lemon juice and oil/tahini, and gently toss to coat. Sprinkle with pepper and enjoy.

And yes, I did eat this entire batch…

Looking for another chickpea salad? Try My Chopped Greek Salad.

What food satisfies your hungry? (And don’t tell me a Snickers!)

XOXO,
Young Wifey

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Maple Ginger Salmon

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amino acids, Bragg's, brown rice, cooking for two, dinner, dinner for two, edamame, fish, food, foodie, ginger, gluten-free, grilling, health, health science, healthy eating, liquid aminos, lunch, meals for two, nutrition, omega 3, omega-3 fatty acids, postaday2011, recipe, rice, salmon, seafood, seasoning, side dishes, soy beans, soy sauce, vegetable protein, vegetable protein seasoning

I usually make my salmon with a lemon marinade and creamy dill sauce over top. Last Friday, my mother mentioned salmon and I’ve craved it ever since. On Wednesday I spotted this recipe on Weelicious after I made dinner, so I planned to make it for dinner on Thursday. Then Thursday night ended up being Girl’s Night with some work friends, so I put off making it another day. Tonight, I finally got to indulge in my salmon.

Maple Ginger Salmon with Edamame & Rice

Maple Ginger Soy Salmon Ingredients:
2 salmon filets, 2 Tbsp. Bragg’s Liquid Aminos, 2 Tbsp. maple syrup, 1 Tbsp. rice vinegar, 1 Tbsp. fresh grated ginger

Maple Ginger Soy Salmon Directions:
Whisk together Bragg’s, syrup, vinegar and ginger. Pour marinade over salmon and let sit for 30  minutes. Bake, broil, pan-sear or grill your salmon to completion. I like to remove the skin before serving. Serve hot.

Pan-sear about 3 minutes eat side, bake 450ºF covered for about 9 minutes, broil high for about 7 minutes, grill 3 minutes each side…

I looks like Catherine served her salmon with soy or lima beans and brown rice, the pairing was simple and sweet for her toddlers. For my consumption, I felt the need to turn it up a notch. I served my salmon over a bed brown rice drizzle with Bragg’s Liquid Aminos and edamame sprinkled with crushed red pepper flakes. Yum!

What was on your plate tonight?

Samina’s Indian Butter Chicken

Tags

butter chicken, chicken, dinner, food review, gluten-free, Indian cooking, Indian cuisine, Indian food, lunch, postaday2011, recipe, recipe review

Butter Chicken is one of my two preferred Indian dishes (although I must admit Tandoori Chicken is definitely my first choice). I’ve tried several recipes in the past, unsure of their origin or validity… needless to say, they didn’t meet my expectations. I even tried a jarred sauce from the international isle of the grocery store. Then a few weeks back, Samina posted a recipe for Butter Chicken on her blog, I book marked the recipe and decided I had to give it a go.

I had to make a few substitutions based off of what ingredients I had on hand. 1) In the marinade I used cayenne pepper in place of the red pepper powder. 2) The meat department didn’t have chicken thighs, so I used chicken breasts. 3) In place of the jalepeño, I used 1 Tbsp. chopped green chillies. 4) I didn’t have fresh cilantro to garnish my finished dish…

Butter Chicken

The verdict is? Samina has a winner, Hubster and I loved it!

Serve with Sweet Potato, Potato & Spinach Curry or Chick Pea and Cauliflower Curry, basmati rice with daal and naan.

What new recipe have you tried recently?

Sweet Potato, Potato & Spinach Curry

Tags

curry, food, foodie, gluten-free, Indian cooking, Indian cuisine, Indian food, postaday2011, potato, recipe, side dishes, spinach, sweet potato, vegan, vegetarian

I’ve been doing really well with the 2011 Post A Day Challenge. However, this was Hubster and my first weekend home this year and we finally had a chance to spend sometime together (okay, so we were running errands and going to doctor’s appointments, but at least we had some quality time together). We had been craving Indian food all weekend and I promised Hubster tonight’s dinner would be a delicious Indian meal! I know it’s a little late to post, but I didn’t want to miss a third day in a row…

Sweet Potato, Potato & Spinach Curry

Ingredients:
1 sweet potatoes, 1 potato (two if smaller than sweet potato), 1 pkg. baby spinach, 2 tsp. minced garlic, 1 tsp. ground cumin, 1 tsp. cayenne pepper, 1/2 tsp. turmeric powder, 1 tsp. coriander powder, 1 tsp. salt, 2 tbsp of olive oil

Directions:
Cube potatoes and set aside. Wash baby spinach and remove stems. Over medium heat warm olive oil, garlic, cumin, cayenne, turmeric and coriander. Add sweet potatoes and cook for a few minutes. Add potatoes and cover. Cook potatoes until softened. Add spinach and salt. Allow spinach to wilt. Serve hot.

Hubster really enjoyed this. It combined two types on potatoes and incorporated a vegetable he doesn’t like (spinach) into a flavorful dish!

How was your weekend?