I had to run yet another errand late this afternoon – a trip to Sears to claim my reimbursement for the botched stove delivery of December. Apparently there was a compute glitch and the check I was supposed to get in the mail was deleted from the system. Yeaaaahhh. So I ventured out during rush hour (waiting for a light THREE times before I got through) to collect my $80 payment, which was worth the trip.
This week has left me a bit frazzled. (SO MANY TECHNICAL DIFFICULTIES!!!!! My computer is being a PIECE tonight. I hate restarting my computer so much. I have been trying to post for 30 minutes now and it’s taking for-ev-er. Humph!)
So anyways, I decided to make a real cocktail while I made dinner. Bourbon + ice + water + sweet vermouth + cherry juice + cherry. I am not a liquor drinker at all, but I love bourbon!
Dinner tonight was a fun recipe I’ve been saving for a while shared by Heather G.: Coconut Cauliflower Chana.
Here’s Heather’s recipe. The only changes we made were the addition of raisins and garam masala, and of course omitting the onions (and the red pepper since I was out). Oh, and I used Lite Coconut milk because that’s all I had.
Coconut Cauliflower Chana
This recipe can be found in jae steele’s book Get It Ripe, Arsenal Pulp Press, 2008
Makes 6-8 servings
2 T non-hydrogenated coconut oil or olive oil
2 medium-large onions, chopped (obviously you would omit this – ha!)
2 large carrots, chopped
3 large or 5 medium cloves of garlic
1 T grated fresh ginger root
1-2 T curry powder* (or to taste)
1/4 t cayenne pepper, or to taste
2 t sea salt
2 fist-sized orange-fleshed sweet potatoes (may sub with regular potatoes), diced
3 c diced cauliflower
1 red bell pepper, chopped
2 1/2 c cooked chickpeas
1 can good quality coconut milk (do not use light version)
1/4-1/2 c filtered water (or more to thin sauce as desired)
1/4 c shredded unsweetened coconut
1 handful of chopped fresh cilantro (for garnish)
Heat the oil in a soup pot on medium. Add the onions and sautee for about 5 minutes.
Add the carrots, garlic, ginger, curry powder, cayenne and salt and saute for another 5 minutes. Stir in the sweet potatoes, cauliflower, red pepper, chickpeas, coconut milk, water and shredded coconut, cover and cook for about 15 minutes, stirring occasionally, until sweet potatoes are soft.
Remove from heat, garnish with cilantro and serve hot.
Served with a dollop of yogurt, a half cup of brown rice (already prepared) and a movie:
The dish was awesome!! Loved the cauliflower and sweet potatoes and of course the spices.
A little later I had two little secret recipe oatmeal cookies –
I thought the movie (Thank You For Smoking) was just OK. Not really my type, but a thought provoker for sure.
More KERF to Surf!
I’m grumpy from this computer trouble, so I’m off to bed to sleep it off!