Easy Chickpeas Curry

Vegetarian curry chickpeas is a very popular dish of the Middle East. For vegetarians, like me, this is a delicious, nutritious vegetarian dish. Not only that, the processing method is extremely simple and most kitchens will have the ingredients available to prepare this dish. The curry powder used for this dish, if processed according to the recipes of the Middle East includes a lot of spice ingredients to create it, is very special in the Middle East. However, in the markets today there are ready-made curry powders for us to save time, which is also very good. We are living in a fast moving society now, and timing is everything, so this is the best and easiest way to create an authentic Middle East curry dish for vegans or vegetarians.

Ingredients:

1 cup dried chickpeas, soaked overnight

Spice Ingredients:

1 onion, sliced

3 cloves of garlic chopped

1 tbs chopped ginger

1 tomato finely diced

1 tbs curry powder (Middle Eastern :turmeric, cumin, coriander, or fennel,)

1/4 cup oil

Others:

1 cup coconut milk

1 cup vegetable broth or water

Salt, pepper and sugar to taste

Garnish with chopped green onions and cilantro

Serve with white rice

Directions:

Drain the soaked chickpeas; place in the instant pot with 2 cups water. Turn to pressure cook for 7 minutes ( follow the safety instructions when for cooking with an instant pot).. Drain again and set aside. You also can use the chickpeas in a can .

In a deep sauté pan, add oil, sliced onions, ginger, garlic and then sauté in low heat for 10 minutes or until the onion is caramelized.

Add curry powder and cook for another 3 minutes.

Add chopped tomato and cook for 5 minutes; season with sugar, salt and pepper.

At this time, add chopped fresh chili if you want to add a kick to your taste.

Add coconut milk, broth, and chickpeas.

Bring to boil and simmer for 15 minutes.

Now the curry is ready to serve.

Garlic Shrimp and Rice

This is a dish dedicated to you who love garlic. Garlic is an indispensable spice in the world of Asian cooking because garlic is always an option to add to any dish as an Eastern medicine. You can use butter, but you can replace butter with other healthier cooking oils, such as olive or grape seed oil . By using oil in this recipe, this dish can be added to my list of nutritious foods. In addition, this is a recipe that can be made very quickly, so it will be suitable for housewives who do not have much time yet can still ensure good quality for their family meals.

Ingredients:

1 lb. Medium shrimp with tails on

7 cloves of garlic, roughly chopped

2 tbs lemon juice and zest

3 tbs olive oil

2 green onions, cut into 1 inch

Salt and pepper, soy sauce to taste, and a pinch of sugar

 Korean hot chili flakes

Cilantro as a garnishment

Serve with rice

Directions:

Heat oil in a deep fry pan and add garlic; turn heat down to medium.

Continue to stir the garlic but do not let garlic burn.

When the garlic turns brown, stir in shrimp and hot chili flakes, if using.

Season with salt, a pinch of sugar, and black pepper.

Cook until shrimp turn pink; then add lemon juice and green onions.

Do not overcook shrimp.

Sprinkle with cilantro and serve over rice.

(cooked pasta or Ramen noodles are suitable for this dish too).

You can remove the tails on the shrimp if you do not wish to eat the tails.

Easy yogurt blueberry cupcakes

Ingredients:
Dry ingredients:
1 cup all purpose flour
1/2 cup sugar
1/4 tsp baking powder
1/4 tsp baking soda
Wet ingredients:
1/4 cup vegetable oil
1/4 cup milk
6 oz non fat yogurt
1 tsp vanilla
1 egg
Other :
1/2 cup fresh or frozen blueberry

Directions:
Preheat oven to  350°
Greased or paper-lined muffin tin and set a side
In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk, blend in blender for a few seconds. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill  muffin cups three-fourths full.
Bake in the preheat oven  for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes before removing from pan . Serve warm.