Recipe Round-Up.

So, I am going to try to start posting recipes Jason and I have tried and enjoyed.

I have several to share today. :)

Crockpot Gingered Chickpeas & Spicy Tomato Stew

1 Tbsp Olive Oil

2 whole onions, finely chopped

4 cloves garlic, finely chopped

2 tbsp minced fresh ginger (ginger is hard to find here, so I omitted this)

2 tsp ground coriander

1 tsp coriander seeds (I omitted this also)

1 tsp salt

1/2 tsp freshly ground black pepper

2 tsp balsamic vinegar

2 cups coarsely chopped tomatoes, fresh or canned

2 cans (15 ounce) chickpeas, drained and rinsed

2 cups (packed) fresh spinach leaves

Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute. Add balsamic vinegar and tomatoes. Bring the mixture to a boil. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.

Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale. Serve as a side dish or over rice as an entrée.

**We actually did not use spinach, but I put cilantro in the bottom of our bowls, then topped the cilantro with the chickpea mixture, then sprinkled some cumin and pepper. It was very good! We will definitely make this one again.

The original recipe can be found here.

20-Minute Black Bean Soup

serves 4

2 T olive oil

1 onion, chopped

4 garlic cloves, minced

2 t ground cumin

1 t chili powder

2 15.5-oz cans black beans, drained & rinsed

15-oz can diced tomatoes in juice

1 1/2 c vegetable broth

1 t salt

1 handful chopped, cilantro

1/4 c feta cheese 

10 chives, chopped

In a large pan, heat olive oil over medium. Add onion and garlic, and cook 6-8 minutes, until beginnning to brown. Stir in cumin and chili powder. Add black beans, diced tomatoes, vegetable broth, salt and cilantro. Bring to a boil, and allow to cook for 2 minutes. Transfer 1 c to a blender, and process until smooth. Stir back into soup. Remove from heat, and serve topped with feta and chives.

**I didn't use feta for topping mine. I used chopped scallions and a little cheddar cheese.

Original Recipe here.

Chicken Florentine

 1 tsp olive oil

4 4-oz boneless, skinless chicken breasts

14-oz canned crushed tomatoes

1 tsp oregano

1 tbsp fresh basil (or tsp dried)

10 oz fresh spinach

Sea salt and fresh ground black pepper, to taste

2 tbsp freshly shredded Parmesan cheese

In a large skillet over medium-high heat, heat the oil and cook chicken until lightly browned on each side, approximately 6 minutes.

Reduce heat to medium and stir in tomatoes, oregano and basil; place spinach on top of the chicken and cover tightly.

Simmer, stirring occasionally, until chicken is cooked through, approximately 15 more minutes. Stir in salt and pepper and top with cheese. 

Original recipe here.

A couple more posts with pictures of other recipes to come. :)

xoxo.