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Eclectronica Vol. 2: Lost & Found
http://www.soundadvicenightlife.com/index.php?option=com_content&view=article&id=192%3Aeclectronica-vol-2&catid=44%3Amix-downloads&Itemid=92
Scott's Recipes:
Moroccan Chickpea Stew Ingredients
• 1 tsp olive oil
• 1 large onion, chopped
• 1 small piece of ginger, minced (or 1/2 tsp ground ginger)*
• 1 carrot, chopped
• 1 zucchini, diced
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin*
• 1/2 tsp ground turmeric*
• 1/4 tsp paprika*
• 1 16-ounce can diced tomatoes
• 2 cups vegetable stock or water
• pinch saffron (optional), soaked in 1 Tbsp hot water
• Salt and pepper, to taste
• 1 apple or pear, chopped
• 1/2 cup dried apricots, chopped
• 1 lemon, zested and juiced
• 2 1/2 cups cooked or canned chickpeas (about 2 14 oz cans, or 1 1/2 19 oz cans)
• 2 Tbsp minced fresh mint and/or parsley
• 2 Tbsp sesame seeds (optional)
*If you don't have individual spices, you can use 1 tsp Indian Spice Mix - Homemade spice mixes, or your favorite curry powder, along with the 1/2 tsp of cinnamon.
Moroccan Chickpea Stew Directions
1. Heat a large soup pot over medium heat until hot. Add the oil and onion, and saute until softened, then add the ginger (if you're using ground ginger, add it with the spices later). Add the carrot and zucchini, stir and cook for 2 minutes, or until they've just started to sweat.
2. Add the cumin, cinnamon, turmeric, paprika, and pepper and saute for a minute or two. Stir in the tomatoes, stock or water, saffron, salt, apple or pear, apricots, lemon zest and juice, and chickpeas. Reduce the heat to low, and simmer for 30 minutes.
3. You can also saute the vegetables in a small pan, then transfer to a slow cooker with the rest of the ingredients. Turn to high heat until the stew gets to a simmer, then turn to low and leave for about 4 hours.
4. Just before serving, stir in the mint or parsley, spoon into bowls and sprinkle with the sesame seeds.
• 1 tsp olive oil
• 1 large onion, chopped
• 1 small piece of ginger, minced (or 1/2 tsp ground ginger)*
• 1 carrot, chopped
• 1 zucchini, diced
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin*
• 1/2 tsp ground turmeric*
• 1/4 tsp paprika*
• 1 16-ounce can diced tomatoes
• 2 cups vegetable stock or water
• pinch saffron (optional), soaked in 1 Tbsp hot water
• Salt and pepper, to taste
• 1 apple or pear, chopped
• 1/2 cup dried apricots, chopped
• 1 lemon, zested and juiced
• 2 1/2 cups cooked or canned chickpeas (about 2 14 oz cans, or 1 1/2 19 oz cans)
• 2 Tbsp minced fresh mint and/or parsley
• 2 Tbsp sesame seeds (optional)
*If you don't have individual spices, you can use 1 tsp Indian Spice Mix - Homemade spice mixes, or your favorite curry powder, along with the 1/2 tsp of cinnamon.
Moroccan Chickpea Stew Directions
1. Heat a large soup pot over medium heat until hot. Add the oil and onion, and saute until softened, then add the ginger (if you're using ground ginger, add it with the spices later). Add the carrot and zucchini, stir and cook for 2 minutes, or until they've just started to sweat.
2. Add the cumin, cinnamon, turmeric, paprika, and pepper and saute for a minute or two. Stir in the tomatoes, stock or water, saffron, salt, apple or pear, apricots, lemon zest and juice, and chickpeas. Reduce the heat to low, and simmer for 30 minutes.
3. You can also saute the vegetables in a small pan, then transfer to a slow cooker with the rest of the ingredients. Turn to high heat until the stew gets to a simmer, then turn to low and leave for about 4 hours.
4. Just before serving, stir in the mint or parsley, spoon into bowls and sprinkle with the sesame seeds.
Black Bean and Sweet Potato Chili
Shopping List: 2 bell peppers, 3 cans black beans, 1 chipotle chile, cilantro, 1 bottle of beer, 1 can tomatoes, 1 pound sweet potatoesPantry Items: Olive Oil, Onion, Garlic, Salt, Cumin, Chili PowderTotal Cost (for 4 portions): $12
Ingredients
yield: 4
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 orange pepper, diced
• 1 red pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 2 teaspoons chili powder
• One 15-ounce can diced tomatoes
• Three 15-ounce cans black beans, rinsed and drained
• 1 small chipotle chile pepper in adobo sauce, minced
• ¼ cup chopped cilantro stems
• Kosher salt
• 1 bottle dark beer
• 1 pound sweet potatoes, peeled and cut into 1-inch cubes
• ¼ cup chopped cilantro leaves
• 1/2 lime (optional)
• sour cream (optional)
Procedures
1. Heat oil in large Dutch oven or heavy-lidded saucepan over medium heat. Saute onion and peppers until soft and beginning to caramelize, 5-8 minutes. Add garlic, cumin, and chili powder and continue to sauté until very fragrant, about 2 minutes. Stir in tomatoes, beans, chipotle, cilantro stems, and 1 teaspoon salt. Turn heat to high, and pour in beer. Simmer for 10 minutes, then add sweet potatoes.
2. Continue to simmer until potatoes are tender, but not falling apart, about 20 minutes. Taste for seasoning. Spoon chili into bowls and garnish with cilantro leaves, a squeeze of lime, and a dollop of sour cream. Serve with corn bread.
Shopping List: 2 bell peppers, 3 cans black beans, 1 chipotle chile, cilantro, 1 bottle of beer, 1 can tomatoes, 1 pound sweet potatoesPantry Items: Olive Oil, Onion, Garlic, Salt, Cumin, Chili PowderTotal Cost (for 4 portions): $12
Ingredients
yield: 4
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 orange pepper, diced
• 1 red pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 2 teaspoons chili powder
• One 15-ounce can diced tomatoes
• Three 15-ounce cans black beans, rinsed and drained
• 1 small chipotle chile pepper in adobo sauce, minced
• ¼ cup chopped cilantro stems
• Kosher salt
• 1 bottle dark beer
• 1 pound sweet potatoes, peeled and cut into 1-inch cubes
• ¼ cup chopped cilantro leaves
• 1/2 lime (optional)
• sour cream (optional)
Procedures
1. Heat oil in large Dutch oven or heavy-lidded saucepan over medium heat. Saute onion and peppers until soft and beginning to caramelize, 5-8 minutes. Add garlic, cumin, and chili powder and continue to sauté until very fragrant, about 2 minutes. Stir in tomatoes, beans, chipotle, cilantro stems, and 1 teaspoon salt. Turn heat to high, and pour in beer. Simmer for 10 minutes, then add sweet potatoes.
2. Continue to simmer until potatoes are tender, but not falling apart, about 20 minutes. Taste for seasoning. Spoon chili into bowls and garnish with cilantro leaves, a squeeze of lime, and a dollop of sour cream. Serve with corn bread.
Thank you for the honor of picking my story for your blog! I would have never thought myself to be an inspirational person to health and fitness, but I guess times change. Change is good :)
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