Chickpeas and Potato Curry

The great thing about making waffles over the weekend when you have time is that you can have a quick breakfast during the work week.   I love the sweet/savory combo and made waffle breakfast sammies.  One waffle (4) stuffed with 1/2 cup liquid egg white and baby spinach (1) and 1/2 ounce everything bagel Cabot cheese (2) then drizzled with sugar free pancake syrup (1).

2.8.17 015

I toasted the waffles when I got to work so they were crunchy, the cheese was salty – it’s basically everything you could ever want in a breakfast.  It was so good that I just might have it again for breakfast!  That’s a whole lot of food for 8 points!

I can’t show you my lunch because it’s a recipe I wrote for my Chopping Block blog post coming up.  It’s a soup recipe – I can tell you that – and it’s only FOUR smart points for two cups.  But even with 1/2 a serving of tortilla chips and a giant apple, I was starving on the train ride home and had to dive into my back pack and ate two Nature Valley bars for 7 points.  

When I got home I was happy to get some mail from my blog reader and friend Allyson!  She told me she sent me a little something, but it had been well over a week since she mailed it and we both thought it just might have gotten lost.  Nope!  Fourteen days after she mailed it from MS!  Thank you Allyson!  How could she have possibly known I liked snowmen?!

2.8.17 047

Hannah’s coffee shop is no longer doing appetizer type foods, so she came home with a giant can of chick peas.  While hummus is an obvious choice (and I plan on making some this weekend) I decided to try to make a chickpea/potato/curry dish.  My inspiration came from Recipe Tin.  I did streamline her instructions a bit to make it even faster for a weeknight dinner.  The Weight Watcher recipe app said this was 6 points per serving, which is 1.5 cups of the recipe.  I served it over 1/2 cup cooked rice, so dinner came in at 9 smart points.

Chickpea and Potato Curry
Serves 6
A spicy delicious vegetarian dinner. It could also be vegan if you subbed in veggie stock for the chicken stock.
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
307 calories
54 g
1 g
4 g
15 g
1 g
248 g
116 g
9 g
0 g
3 g
Nutrition Facts
Serving Size
248g
Servings
6
Amount Per Serving
Calories 307
Calories from Fat 37
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 116mg
5%
Total Carbohydrates 54g
18%
Dietary Fiber 14g
54%
Sugars 9g
Protein 15g
Vitamin A
24%
Vitamin C
22%
Calcium
11%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 of a small onion (baby steps!)
  2. 2 cloves garlic
  3. 1/2 teaspoon hot curry powder *
  4. 1/2 teaspoon allspice
  5. 1/2 teaspoon nutmeg
  6. 1/2 teaspoon cinnamon
  7. 1 teaspoon paprika
  8. 1 teaspoon cumin
  9. salt and pepper
  10. 12 ounces potatoes, peeled and diced
  11. 2 cups chick peas, rinsed and drained
  12. 14 ounce can fire roasted tomatoes
  13. 14 ounces water
  14. 1 tablespoon chicken base powder
  15. 2 cups fresh baby spinach, chopped
Instructions
  1. Peel and dice potatoes and place in a microwave safe dish, and microwave on “fresh vegetable” setting.  Meanwhile, put the onion, garlic, curry powder, allspice, nutmeg, cinnamon, paprika, cumin, salt, pepper, tomatoes, water and chicken base powder in a blender.  Add that mixture to a small stock pot.  Add in the canned chickpeas, the microwaved potatoes and cook over medium heat until the sauce starts to thicken, about 10 minutes.  Remove from heat, add 1/2 cup fresh spinach to each bowl, pour chickpea potato mixture into dish with cooked rice, garnish with chopped green onion or cilantro.
Notes
  1. * taste your curry powder first before adding it to the recipe - all curry powders are not created equal!
Adapted from Recipe Tin
beta
calories
307
fat
4g
protein
15g
carbs
54g
more
Adapted from Recipe Tin
My Bizzy Kitchen http://www.mybizzykitchen.com/
2.8.17 050

2.8.17 051

2.8.17 052

Please note that not all curry powders are the same.  I used this hot curry powder – and literally 1/2 teaspoon was enough to spice up this whole dish.  The original recipe called for TWO tablespoons!  So start with a little and you can always add more.

2.8.17 001

The verdict?  I liked it.  I loved all the spice going on in the dish, but truth be told, I missed the meat.  But I guess having one meatless meal during the week won’t kill me!

I’ve got a busy day today!  Going to Weight Watchers before work to weigh in.  We have a bring your lunch AT our Weight Watchers meeting (with tables and chairs with water and fruit provided) and then Cooking Club!  I am happy I am just in charge of a side dish this time.  I believe the head Chef is Donna, and she’s making a salmon dish.  If it wasn’t for this group I never would have tried salmon or halibut, both of which I love now!

Now to figure out what to pack for my WW lunch – something that doesn’t need heating up, and I have about 10 minutes to put it together. Smile with tongue out

Make it a great day!

Beef Satay with Pumpkin Seed Crema and Green Curry

So after three completely different job interviews, I’ve decided to work Farmers Markets this summer.  Right now I am on the schedule for three a week – Thursday, Saturday and Sunday.  The reason I chose this job is because I love the idea of being outdoors working in the summer.  Just remind me when it’s 95 degrees and I am melting.  And second, it will still give me time to work on my blog, hopefully generate some revenue here, and I’ll still be busy in my kitchen.  I told the owner that I’d reevaluate after the summer, as they still have indoor markets they go to in the winter, so we’ll see.  The best part is that I know this doesn’t have to be the job I have for the rest of my life – just this summer!

It will be interesting to see how my eats are on the days I work.  I have to be at the store front bright and early at 5:30 a.m. and work until 2:00 p.m.  And Saturday I looked at the schedule and it looks like I am working that one all by myself – eek!  I am sure it will be fine and I’ll get the hang of it soon.  Wish me luck!

It was nice to make an actual breakfast yesterday because I’d been eating Kind bars on the train to downtown or in the car the last several days before that.  And guess what?  The Kind bars I eat are 7 points, and so is this egg white/spinach/cheese omelet with turkey bacon.

FullSizeRender

I already started reading Aarti’s cookbook, and by reading, I mean she has stories peppered throughout the cookbook.   I’ve made naan before, but I was interested to try out her recipe out.  I did make a couple substitutions to her recipe – I used King Arthur whole wheat white flour because that’s what I had on hand, and I reduced the amount of oil to just 1 tablespoon total.  I also didn’t have kalonji (which is an Indian seed spice?) but added the fennel which I’ll add every time I make naan.  It toasted up in the pan and gave the naan an extra layer of flavor.

IMG_3356

IMG_3365

I also made 12 naan vs. her 6, so each one comes out to 3 smart points – whoop!  For lunch I had a pan seared pork chop naan sandwich with tzatziki for 8 smart points.

IMG_3367

Dinner was inspired by Aarti’s green chutney.  I had beef in the freezer from when I bought that primal cut of beef, so I defrosted two steaks, one for me and one for Jacob.  Hannah loves smoked sausage on the grill, but it has to be charred to bits before she’ll eat it.  I did some grilled potatoes on the side for them, and Hannah made bacon wrapped jalapeno poppers – my grill was Bizzy!

IMG_3392

I adapted Half Baked Harvest’s recipe for beef satay with curried cashew sauce with what I had on hand.   I followed her instructions for the marinade, except reduced the amount for my steak:  1 tablespoon greek yogurt, 1/2 teaspoon grapeseed (or olive) oil, 1/2 teaspoon minced garlic, 1/2 teaspoon grated fresh ginger, pinch of cumin, smoked paprika, cayenne, cinnamon and black pepper.  Marinate the meat at least an hour or up to overnight.  The pumpkin seed crema made this dish – so many delicious flavors going on here!

Beef Satay with Pumpkin Seed Crema and Green Chutney
Serves 10
So much flavor going on with this sauce - I am trying to think of all the things I could put it on!
Write a review
Print
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
55 calories
6 g
0 g
3 g
1 g
2 g
25 g
61 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
25g
Servings
10
Amount Per Serving
Calories 55
Calories from Fat 29
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 61mg
3%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
5%
Sugars 2g
Protein 1g
Vitamin A
4%
Vitamin C
2%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup toasted and salted pumpkin seeds
  2. 1 clove garlic,
  3. 1/2 cup light canned coconut milk
  4. 1 tablespoon fresh ginger, roughly chopped
  5. 1 tablespoon honey
  6. 3 tablespoons Ponzu sauce
  7. 1 teaspoon soy sauce
  8. 1 tablespoon Thai red curry paste
  9. 1 teaspoon curry powder
  10. 1/2 cup fresh cilantro
  11. 1/4 cup fresh mint
  12. pinch of salt and pepper
Instructions
  1. Put everything into a food processor and blend until smooth.  I said this makes about 10 servings, or a heaping tablespoon, which comes out to 2 flavorful smart points.
Notes
  1. For the meal I used one 3 point naan, 3 ounces of beef (3), a tablespoon of this crema (2) and the green chutney (0) for an 8 point sandwich.
beta
calories
55
fat
3g
protein
1g
carbs
6g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
IMG_3375

For the green chutney, just throw one green pepper, 2 cups cilantro, 1/4 cup mint, 1 serrano chile (seeded), 2 tablespoons of lime juice, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1 tablespoon of grapeseed oil and blend until combined.

IMG_3378

I grilled the steak first and then let it rest 5 minutes before slicing.  These weren’t very thick, so just about 2 – 3 minutes per side for medium rare.  I grabbed my naan, put a bit of baby spinach on the bottom, topped with 3 ounces of beef, then added the crema and chutney to the top and then put it back on the grill, not on top of the coals, but as close as I could.  Then let that sit for a minute – the naan got all crispy on the bottom, but was still soft and chewy on top. 

IMG_3403

I wish the crema didn’t look like poo on top of the naan, but trust me, all these flavor combos worked so well together.   I can see myself making this once a week!

Are you ready to see the cutest picture evah?!

IMG_3383

Roz, there is a random heart for you!  It was so sweet.  Rummy on the left was laying in the grass, and Roman just came over and laid next to her – so cute!

I ended up taking a rest day from walking – I was so sore after walking 11 miles the day before, so I am about to eat breakfast and get my walking shoes on before it gets too hot.  It’s already 73 degrees – perfect!  Make it a great day!

More Indian Food!

I talked last week about my aversion to Indian food, and I am kicking myself for putting it on the back burner for so long!

But first I had another breakfast pizza – this time with the whole wheat avocado bread as my base!   My pizza – 3 ounces of dough, 1/4 cup of pizza sauce, baby spinach, 1 ounce of mozzarella cheese and 1 whole egg.

this whole pizza is 405 calories and so filling!

and the crust was nice and crispy 😀

I’d have to say 90% of my co-workers eat frozen dinners.  Every.Single.Day.  While I know I probably have an unusual obsession to cooking and food in general – they always ask me “what’s on your menu today?”   My inspiration actually came from my bosses frozen dinner last week.  The brand name is called Ethnic Gourmet and when I heated it up for her, while it kind of looked like ass because let’s face it, its a frozen dinner, the smell was interesting!

Later that night I googled Tikka Masala and found a recipe of BlogChef.  I did tweak it just a bit because I didn’t think it was spicy enough 😀

Biz’s Tikka Masala (adapted from BlogChef) (makes 6 servings, 4 oz. chicken per person)

Chicken Tikka Masala
Serves 4
The complex flavors from the cumin, fresh ginger, cayenne and dried chilies makes this a super flavorful and healthy Indian dish
Write a review
Print
Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
281 calories
10 g
112 g
10 g
38 g
4 g
246 g
1892 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
246g
Servings
4
Amount Per Serving
Calories 281
Calories from Fat 86
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 112mg
37%
Sodium 1892mg
79%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
10%
Sugars 5g
Protein 38g
Vitamin A
32%
Vitamin C
18%
Calcium
10%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound chicken breast
  2. 1 6 oz. container of plain Chobani Greek yogurt
  3. 1 tablespoon lemon juice
  4. 2 teaspoons ground cumin
  5. 1 teaspoon ground cinnamon
  6. 2 teaspoons cayenne pepper
  7. 1 teaspoon black pepper
  8. 1 tablespoon grated fresh ginger
  9. 2 teaspoons of salt
  10. 1 tablespoon butter
  11. 1 garlic clove
  12. 1 jalapeno pepper, chopped (I removed the membrane)
  13. 2 teaspons ground cumin
  14. 2 teaspoons paprika
  15. 1 teaspoon salt
  16. 1/4 teaspoon curry powder
  17. 1/4 teaspoon sriracha sauce
  18. 6 dried chiles
  19. 8 ounces tomato sauce
  20. 2 tablespoons half and half
Instructions
  1. Mix the marinade together (chicken through salt) and let sit for an hour or overnight if possible. When ready to make, melt butter and saute garlic and jalapeno. Add seasonings and stir for 2 minutes until fragrant.
  2. Add in marinated chicken and cook until all the chicken is coated with the seasonings, about 2 minutes.
  3. Add in tomato sauce and half and half. Add chicken into sauce and cook an additional 10 minutes, or until chicken is cooked through. Serve of rice.
Notes
  1. If you can't handle the heat, leave out the jalapeno and dried chilies. The prep time includes the marinating time in the kitchen, not all hands on. 😀
Adapted from Blog Chef
beta
calories
281
fat
10g
protein
38g
carbs
10g
more
Adapted from Blog Chef
My Bizzy Kitchen http://www.mybizzykitchen.com/
I actually found instant brown rice and it wasn’t bad!

chicken ready to be cooked after an hour

Okay, no pictures of my grilled chicken because they kind of stuck and the couple pictures I did take turned out like ass. 🙁

base of sauce

be careful not to put your face over the pan when you add the seasoning

I have a co-worker who is Indian that I was making this dish and told her I was going to substitute the heavy cream for fat free half and half – she was horrified! Glad I kept the heavy cream!

I added the thai chiles right before adding the cooked chicken

everyone in the pool! 😀

I served mine over 1/2 cup instant brown rice and added fresh cilantro.  I cannot even describe to you how good this is!  The flavors are intense and subtle at the same time – at first bite I was like “this isn’t spicy at all!”  But its a delayed reaction.  The slight sweetness of the cinnamon and the creaminess of the heavy cream – it’s the perfect flavorful heat!

Since I knew no one in my house would touch this with a ten foot pole – I shared with my boss and a couple co-workers.  My boss said “this is so delicious – so much better than my frozen dinner!”  (thankfully!).  Another co-worker said “this is the best thing I’ve eaten in years.”   This one is a keeper! 😀  Each serving (without the rice) comes in at: 326 calories, 4.5 fat, 3.6 carbs, 1.0 fiber and 43 grams of protein.

Dinner was influenced by Tyler Florence.  I bought his cookbook “The Ultimate” at a thrift store recently.  One recipe that jumped out to me immediately was Scallop Saltimbocca.  I am running out of time (I haven’t even jumped in the shower yet!) so go here for the recipe.

Surprisingly, I got away with frying the sage, sauteeing the apples and cooking the scallops all on just 1 tablespoon of butter and 1 tablespoon of oil!

Sage is an ingredient I am not too familiar with.  It’s kind of fuzzy like a caterpillar!  But when fried, it is delicious!

Watch it carefully though, it can go green to dark brown (burnt!) if you don’t pay attention.  I have no idea how I know that – um, okay, maybe this was my second batch because I burned the first one!

Once the sage was removed, I added 1 peeled and sliced Golden delicious apple – while those were cooking, I had potatoes cooking for mashed potatoes and then started wrapping my scallops in prosciutto.

I also looked around and saw I had no green vegetable!  My julienne peeler came to the rescue – I peeled one whole zucchini – it cooks up in less than 5 minutes!

love the sear!

The only thing I would do differently is to thaw the scallops ahead of time.  I thawned them under running water and even though I tried to get all the water out – you need a dry scallop to get a good sear – after the first flip some water started coming out of the scallops so the other side didn’t look as pretty.  But boy, this was really good!

It took me 40 minutes from beginning to end – not too bad!

Stats for Monday:  Level 3 Jillian Shred DVD and 20 minute walk with the dog after dinner.

A quick thank you to Andrea for giving me this award!  She is new to the food blogging world, but she has some great ideas – thanks Andrea!

I am running late, so I’ll have to pass it on in another post! 😀

Joanne is this weeks BSI host – she’s picked . . . CARROTS! Thanks for hosting last week Sophia! 😀

Have a good one – Biggest Loser and American Idol tonight!  I really hope AI picks up this week too!