A New Kind of Curry

Curry can be a great meal but there is room for recipe improvements if you want a healthier option.

This curry, I went with white beans to add some creative spice to my recipe! That is right!

Who says you have to use chickpeas? Creativity breeds joy and this certainly put a smile on our faces.

You know me. I am not for giving you exact measurements for spices; it is based upon your creative style and taste buds, but here are the guidelines for your weekly experiment:

2 cups of white beans

1 cup of Almond Milk (I used homemade, but plain milk will work)

1/2 Chopped Red Onion

1/2 a Chopped Medium Carrot

1/4 a Chopped Parsnip

1 1/2 cups of Cooked Brown Rice

Spices: Curry Powder, Himalayan Salt, Black Pepper, and Paprika. (If you are not sure, always start with 1/4 tsp and adjust based upon taste from there. Use at least 1/2 to 1 tsp of Curry powder). Additionally, I added 1/4 tsp of Nutritional Yeast but it is not required.

Steps:

1. Place the veggies in a pan with a small amount of water to cook briefly (3 minutes on med-low heat). Mix them and let them cook.

2. Add in the spices and the Almond Milk. Let it begin to cook and stew on medium-low heat until well mixed and infused. Every stove is different, but I let me stay for about 7 minutes.

3. Add in fully cooked brown rice into the mixture. Add water if you want to change the consistency of the sauce to adjust to your preference. Mix and let cook for about 2 minutes.

4. Plate and serve!

There you have it! Hope you all enjoy cooking with your own spin!

A New Spin on Red Lentil Chips

The holidays are over and the new year is in full swing.  Yet, the family traditions of our small unit continue with our Friday night movie matinee.

Chips and dip continues to be our favorite meal but the busiest of the holiday season led to more store bought lentil chips rather than my preferred method of homemade.  That was an act never made to last and with a new year came some cool revisions to old household classics. 

Birth from the deepest of my seaweed loving mind came Nori Lentil chips and yes, they are delicious!
While I love to cook,  I do appreciate simplicity and efficiency in the kitchen.  Time is valuable and can never be reclaimed.  So with that,  I give you a nice tortilla or chip you can enjoy with your family. 

Nori Lentil chips
¾ cup – whole red lentils
¼ cup – tapioca flour
1 tbspn – Himalayan or sea salt.
  ***NOTE, IF YOU WOULD NOT LIKE THE CHIPS TO BE SALTY,  PLEASE USE ONLY 1/2 tablespoon.
½ cup of water

Directions
1) Turn the lentils into flour.  I have a flour mill, but a high speed blender will work. 
2) Mix with tapioca flour and salt.
3) Slowly add water and mix the batter. 
4) Sprinkle in the nori.
5) Make 6 small balls. Press flat with a tortilla press or equivalent and bake. 
6) For tortillas, bake for 10 minutes in 200 C (392/400 F) and for chips, bake for 20 minutes  going after the first 10 minutes.

That's it! Enjoy!