Today’s post is brought to you by Popeye the Sailor Man, your friend and mine.
Before getting to the new recipe and star of this post, I just had to share with you my strange, but DELICIOUS breakfast from this morning. It started out as an innocent bowl of Cream Hill Estates Gluten Free Rolled Oats….
Then I did this….
And ended up with this….
Come on…. Open wide….
You know you want to try it! To make this colorful concoction, I pureed a bit of chopped spinach, 2 frozen banana slices, a dash of light coconut milk and a splash of water. After adding this mixture to my oats, I plopped a bit of Butternut Squash puree and frozen blueberries on top, mixed it all together, and ate a breakfast that would make Popeye proud! This was a seriously delicious bowl of oats! I can’t wait to make another version tomorrow!
Now, on to the entree and my submission for this week’s What Can I Eat That’s Gluten Free Blog Carnival!
GF Guy and I LOVE Indian food. There is just one problem…. we don’t know what anything is called. We know we will like it once we see it, but the menus are baffling! Since we rarely dine out, I decided, on a whim, to try my hand at creating a well known Indian delicacy, Chana Saag. I didn’t have all the ingredients on hand, so I improvised, combined a few different recipes, added a few things of my own, and somehow came out with a rather yummy dish! I hope you enjoy this recipe as much as we did. (Plus, it was an awesome way of getting GF Guy to eat mass amounts of veggies!)
Chana Saag Chickpea Spinach Curry
– 1 tablespoon Extra Virgin Olive Oil
– 1 tablespoon Earth Balance
– 1 1/4 teaspoon Cinnamon
– 1/4 teaspoon Cloves
– 1 tablespoon Curry Powder
– 1/2 teaspoon Garam Masala
– 1 teaspoon Sage
– 1/2 Yellow Onion, finely chopped
– 1 inch Fresh Gingerroot, grated
– 5 cloves Garlic, minced
– 1/4 teaspoon Salt
– Dash Black Pepper
– 1 14.5 oz. can Muir Glen Fire Roasted Diced Tomatoes
– 1/2 cup Light Coconut Milk
– 1 15 oz. can Chickpeas, drained and rinsed
– 1 pound Fresh Baby Spinach
– 1/2 cup Fresh Cilantro, for garnish
1. Warm oil and margarine in large saucepan over medium-high heat. Add cinnamon, cloves, curry, garam masala, and sage. Cook, stirring, 1 minute.
2. Reduce heat to medium, add onion and cook 4 to 5 minutes, until onions are just tender. Add garlic, ginger, salt, and pepper; cook 1 minute.
3. Add chickpeas, tomatoes, and coconut milk. Bring to a boil, reduce heat, and cook, covered, 15 minutes, until chickpeas are soft.
4. Add spinach in batches and cook until spinach is just wilted. Season to taste with salt and pepper.
5. Garnish with cilantro sprigs and serve with quinoa or rice.
What is your favorite ethnic cuisine?
Do you like Indian food? What is your favorite Indian dish?
Also: I have an AMAZINGLY, AWESOME GIVEAWAY coming on Friday!!!! Be sure to check back for a chance to win something sure to bring you and your household some Christmas cheer!