Chickpea Curry with Rice

If you follow me on Facebook, Instagram or even Twitter, you may know that I recently got to visit FreshCo, the brand new discount grocery store that opened in Mission, BC and is now open in Richmond with two locations (Blundell and Broadmoor)! I’m thrilled that they are expanding out west from Ontario. I was really impressed with the deals, fresh produce, and selection of items that they carry!

Speaking of selection, FreshCo has a great international selection. This is especially exciting because the girls and I have been enjoying creating something new together on the weekends. I have so many new recipes to try after perusing the international selection!

In fact, I want to share the recipe for our latest creation with you today. It turned out better than I thought because, if I’m being honest, my girls can be quite picky, but they ate this one all up! I think that because the flavours were not too strong as well the fact that they were helping me had them excited to try their creation!

We have discovered my youngest has a few food sensitivities that we are trying to eliminate and this curried chickpea recipe checks all the items on her safe foods list. It’s perfect for the vegans out there too!

May I present… delicious Chickpea Curry with rice!

INGREDIENTS:

  • 1 can of chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 1 small onion, chopped finely
  • 2 medium tomatoes
  • 1 – 2 garlic cloves
  • 1/2 tsp ground ginger
  • 1 Tbsp cooking oil (I like grape seed oil)
  • 1/4 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 tsp paprika
  • 1/4 cup canned coconut milk
  • Parsley or Cilantro for garnish
  • Salt (adjust to taste)
  • 1 cup rice ( I used jasmine rice)

DIRECTIONS:

Step 1: Prepare your rice according to the package directions. Once cooked, cover and set aside.

Step 2: Meanwhile, in a food processor, add onion, tomatoes, garlic and ginger then coarsely chop until it’s a nice salsa-like consistency.

Step 3: In a big frying pan, add cooking oil. Heat up then add the onion and tomato mixture. Cook until the water evaporates and the mixture is soft. About 5 – 6 minutes.

Step 4: Add the cumin, curry and paprika. Sauté for 1 minute.

Step 5: Make sure to sneak some chickpeas behind Mom’s back!

Step 6: Add the chickpeas and the vegetable broth to the frying pan. Stir to combine and bring to a boil on medium-high heat.

Step 7: Cook mixture until the water has been absorbed by the sauce. About 7 – 10 minutes.

Step 8: Turn off the stove, then add the coconut milk. Stir to incorporate. Taste, then add salt if desired.

Step 9: Serve over your cooked rice and garnish with parsley or cilantro. Enjoy!

The girls had a lot of fun adding the ingredients at each step. My oldest especially had fun with using the food processor!

When you give this recipe a try, be sure to check out the international selection at your nearest FreshCo. They’ve got such great deals that this is sure to be a budget friendly meal your family will love!

Wondering what is on sale at FreshCo this week? Take a look at their flyer here, and if you want to learn more about FreshCo, click here: http://bit.ly/FreshCO1  #Sponsored

Chickpea Curry with Rice
Course: Main Course
Cuisine: Indian
Servings: 4
Ingredients
  • 1 can chickpeas drained and rinsed
  • 2 cups vegetable broth
  • 1 small onion chopped finely
  • 2 medium tomatoes
  • 1 – 2 garlic cloves
  • 1/2 tsp ground ginger
  • 1 tbsp cooking oil I like grape seed oil
  • 1/4 tsp ground cumin
  • 1 tsp curry
  • 1/2 tsp paprika
  • 1/4 cup canned coconut milk
  • salt adjust to taste
  • parsley or cilantro for garnish
  • 1 cup rice
Instructions
  1. Prepare your rice according to the package directions. Once cooked, cover and set aside.

  2. Meanwhile, in a food processor, add onion, tomatoes, garlic and ginger then coarsely chop
    until it's a nice salsa-like consistency.

  3. In a big frying pan, add cooking oil. Heat up then add the onion and tomato
    mixture. Cook until the water evaporates and the mixture is soft. About 5 – 6
    minutes.

  4. Add the cumin, curry and paprika. Sauté for 1 minute.

  5. Add the chickpeas and the vegetable broth to the frying pan. Stir to combine and
    bring to a boil on medium-high heat.

  6. Cook mixture until the water has been absorbed by the sauce. About 7 – 10 minutes.

  7. Turn off the stove, then add the coconut milk. Stir to incorporate. Taste, then add
    salt if desired.

  8. Serve over your cooked rice and garnish with parsley or cilantro. Enjoy!

Turn Jar Pasta Sauce into Homemade Sauce

Expecting company for dinner? Impress your guests and be a kitchen superstar by turning bought jar sauce into homemade sauce in 5 easy steps!

Expecting company for dinner? Impress your guests and be a kitchen superstar by turning bought jar sauce into homemade sauce in 5 easy steps!

Making homemade pasta sauce does not have to be difficult. Especially if you “cheat” a little by using store bought jar sauce along with some other fabulous ingredients. That’s how my dad does it and it’s always delicious! I’m here today to give away his secrets so that you can turn a jar of store bought pasta sauce into a mouthwatering “homemade” pasta sauce.

Here’s how to turn jar sauce into homemade sauce in 5 easy steps:

INGREDIENTS:

  • 2 jars pasta sauce – I like the “plain” ones with only basil added best.
  • 1 lb cooked ground beef
  • 2 cups shredded zucchini – optional, but I like to add because it adds some veggies in “disguise”
  • 1 large carrot – shredded
  • 1 can mushrooms – optional
  • 1/2 an onion – chopped
  • 1/4 cup Italian Dressing
  • 1 tsp Italian seasoning
  • 1 tsp parsley
  • 1 tsp basil

Expecting company for dinner? Impress your guests and be a kitchen superstar by turning bought jar sauce into homemade sauce in 5 easy steps!

DIRECTIONS:

  1. Cook ground beef and chopped onion together in a large pot until meat is cooked through.
  2. Shred zucchini and carrots while beef is cooking.
  3. Add the zucchini, carrots, mushrooms, sauce, dressing and spices to the cooked ground beef.
  4. Stir together.
  5. Simmer over low heat for 2-3 hours, stirring occasionally.

Serve over spaghetti noodles (or any pasta you like) or use in other dishes like lasagna. I usually like to freeze half of this batch for later use as a quick and easy meal. Bonus!

Expecting company for dinner? Impress your guests and be a kitchen superstar by turning bought jar sauce into homemade sauce in 5 easy steps!

Homemade Pasta Sauce
Ingredients
  • 2 jars pasta sauce - I like the "plain" ones with only basil added best
  • 1 lb cooked ground beef
  • 2 cups shredded zucchini - optional but I like to add because it adds some veggies in "disguise"
  • 1 large carrot - shredded
  • 1 can mushrooms - optional
  • 1/2 an onion - chopped
  • 1/4 cup Italian Dressing
  • 1 tsp Italian seasoning
  • 1 tsp parsley
  • 1 tsp basil
Instructions
  1. Cook ground beef and chopped onion together in a large pot until meat is cooked through.
  2. Shred zucchini and carrots while beef is cooking.
  3. Add the zucchini, carrots, mushrooms, sauce, dressing and spices to the cooked ground beef.
  4. Stir together.
  5. Simmer over low heat for 2-3 hours, stirring occasionally.

Peanut Chicken Pasta

This Peanut Chicken Pasta is a favourite of ours for a quick and tasty weeknight dinner. It’s a hit with everyone!

I realized the other day that I haven’t made one of our favourite dinners in a while so I thought I’d do it up, then give you the recipe! It’s perfect for my peanut butter loving husband and daughter. I happen to love it too because it’s tasty and I feel like it’s fairly healthy. Plus, it’s easy, that’s my motto in life I think. Especially when it comes to cooking. 😉

I hope you enjoy one of our family’s favourite dinners, Peanut Chicken Pasta:

Peanut Chicken Pasta
Ingredients
  • 2 Chicken Breasts diced
  • 1 Tbsp vegetable oil
  • 1 Cup chicken bouillon or broth
  • 2 Tbsp honey
  • 1 Tbsp soy sauce
  • 1/4 cup peanut butter
  • 1 Tbsp cornstarch
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1/2 tsp hot pepper flakes optional
  • 1 green or red pepper
  • Pasta of your choice or rice
Instructions
  1. Prepare pasta or rice.
  2. Cook chicken in a skillet.
  3. In a bowl, whisk together the chicken broth, honey, soy sauce, peanut butter, cornstarch, ginger, garlic and optional hot pepper flakes.
  4. Pour mixture into skillet with chicken, stirring constantly until thickened.
  5. Add green pepper until heated.
  6. Serve over hot pasta or rice.

 

Easy Freezer-Friendly Shepherd’s Pie

This recipe for the ultimate comfort food, Easy Freezer-Friendly Shepherd’s Pie is one of our family’s favourite. Ground beef and veggies smothered in a tasty gravy, topped with delicious mashed potatoes. Yum yum!

Now this is a recipe to bookmark! This easy freezer friendly Shepherd's Pie is a delicious mix of potatoes, veggies and meat smothered in gravy.

This freezer-friendly Shepherd’s Pie is one of those easy to prepare comfort foods. It’s a simple meal that uses ingredients that you usually have on hand. It’s perfect for the freezer to cook another day, or you can make it ahead and refrigerate until you’re ready to cook it for dinner. This recipe includes the use of beef gravy or Shepherd’s Pie gravy, which adds a delicious touch of flavour to the Shepherd’s Pie and keeps it moist and tender.

Here’s how to make Easy Freezer-Friendly Shepherd’s Pie:

Easy Freezer-Friendly Shepherd's Pie
These ingredients make enough for two 8x8 baking pans that will feed about 4 people each.
Ingredients
  • 1 ½ lb. lean ground beef
  • 1 bag mixed frozen vegetables
  • 1 small onion diced
  • 1 clove garlic minced
  • About 10 medium potatoes
  • 6 Tbsp butter
  • ½ cup milk
  • 1 tsp ground black pepper
  • 1 package Shepherd's Pie gravy mix prepared as per instructions
  • 1 cup cheddar cheese shredded
Instructions
  1. Peel and cut potatoes.
  2. Cook in salted water until tender, about 20 minutes, drain.
  3. Add butter, milk and mash then set aside.
  4. In a large pan, add ground beef, onion, and garlic and cook until browned.
  5. Add bag of frozen mixed vegetables, heat through.
  6. In the meantime prepare gravy mix as per instructions.
  7. Stir gravy into meat and vegetable mix.
  8. Transfer to freezer safe baking dish.
  9. Top with mashed potato mix and sprinkle with cheddar cheese, if desired.
Freezing and Serving Directions
  1. Once assembled, cover freezer safe baking dish really well. Place in freezer.
  2. To serve, defrost, then preheat oven to 350 degrees.
  3. Bake for 30 minutes covered. Then bake uncovered for an additional 10 minutes or until cheese is melted.

 

Maple Pineapple Slow Cooker Ham

I’ve got another Fill the Freezer February recipe post for you! This time it’s for a delicious maple pineapple ham that can be made in the slow cooker. I actually changed this recipe up a bit from the one available in the Fill the Freezer February pack. I wanted to use what I had on hand and so I omitted the brown sugar (mine was rock hard) and used some canned pineapple instead. This actually makes me happier, because I feel like there’s less sugar that way!

I’ve made a very similar version to this several times in the past and it’s always a hit with everyone. I whipped up two batches of freezer mashed potatoes to serve with this.

Here’s how to make Maple Pineapple Slow Cooker Ham:

Maple Pineapple Slow Cooker Ham
Ingredients
  • 1 Tbsp Dijon mustard
  • 1/3 Cup Maple Syrup
  • 1 Small can of Pineapple with Juice
  • 1 Pre-Cooked ham
Instructions
  1. Place Dijon mustard, maple syrup and pineapple and juice into a bowl and mix well.
  2. Place ham into a large freezer bag.
  3. Pour sauce over top of the ham.
  4. Seal Bag. Freeze.
To Serve:
  1. Place ham and sauce in a slow cooker. (Can still be frozen)
  2. Cook on low for 6 hours.