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Slow Cooker Vegetable Curry Recipe with Sweet Potato & Chickpeas

Ingredients

1 tsp canola oil
1/2 medium onion, diced
1 Gala apple, diced
2 tbsp minced ginger
2 garlic cloves, minced
1/4 cup mild curry paste (such as Patak’s)
1 sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
2 cups small cauliflower florets
2 1/2 cups low-sodium chickpeas
1 (14 oz.) can petite diced tomatoes
1 (14 oz.) low-sodium vegetable broth
1/2 tsp ground pepper
1/4 tsp salt
1/2 cup lite coconut milk
1 1/2 cups (lightly packed) spinach leaves, chopped

See complete recipe at: 
http://www.cookincanuck.com/2014/02/slow-cooker-vegetable-curry-recipe-with-sweet-potato-chickpeas/

CHICKEN A LA KINGINGREDIENTS2 tablespoons butter2 tablespoons all purpose flour3 cups milk1½ teaspoons chicken base⅓ cup sour cream (or Greek yogurt)2 tablespoons heavy cream2 cups cooked chicken, cubed or shredded1 cup frozen peas⅓ cup toasted slivered almonds1 tablespoon chopped chives for garnish (optional)See full recipe at: http://lovelylittlekitchen.com/chicken-a-la-king/
Zoom Info
Camera
Canon EOS REBEL T2i
ISO
200
Aperture
f/2.8
Exposure
1/60th
Focal Length
76mm

CHICKEN A LA KING

INGREDIENTS
2 tablespoons butter
2 tablespoons all purpose flour
3 cups milk
1½ teaspoons chicken base
⅓ cup sour cream (or Greek yogurt)
2 tablespoons heavy cream
2 cups cooked chicken, cubed or shredded
1 cup frozen peas
⅓ cup toasted slivered almonds
1 tablespoon chopped chives for garnish (optional)

See full recipe at: 
http://lovelylittlekitchen.com/chicken-a-la-king/

Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas

Ingredients

For the Roasted Chickpeas
1 (15 oz) can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Salad
1 tablespoon freshly squeezed lemon juice, from one lemon
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
1/2 cup shaved Parmigiano-Regianno


See complete recipe here: 
http://www.onceuponachef.com/2013/12/baby-kale-salad-with-lemon-parmesan-crispy-roasted-chickpeas.html

Chang’s noodle cake with oyster sauce

Ingredients 
125g Chang’s Egg Noodles
1 tsp sesame oil
2 tbs vegetable oil
2 garlic cloves, crushed
1 tbs grated ginger
1 onion, finely chopped
1 red capsicum, seeds removed, diced
4 spring onions, finely sliced on diagonal
1 cup frozen peas
125g can corn kernels
340g canned crabmeat, well drained
10 eggs
1 tbs light soy sauce
1/3 cup chopped coriander leaves
Chang’s Original Oyster Sauce, to serve


See full recipe at: 
http://www.taste.com.au/recipes/5135/changs+noodle+cake+with+oyster+sauce

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