1 can (15 oz.) crushed tomatoes (we used an entire 28 oz. can of Hunt’s crushed tomatoes)
2 can (15 oz. each) chickpeas, rinsed and drained
1 large baking potato, peeled and cut into ¾-in. cubes
2 ½ cups vegetable stock
1 Tbsp. lime juice
Chopped fresh cilantro
Hot cooked rice (we used brown rice)
Sliced red onion, optional
Lime wedges, optional
Take a large skillet and pour the oil in, setting the heat to medium-high. Add the onion in, stirring constantly for 2-4 minutes or until it’s tender. Toss in the garlic, ginger, and dry seasonings, continuing to stir for an additional minute before adding in the tomatoes, stirring just long enough to combine. Place the skillet mixture in a 3- or 4-qt. slow cooker.
Add the chickpeas, potato and stock into the slow cooker, stirring to combine. Put the lid on the slow cooker and let it cook on LOW for 6-8 hours or until the potato’s tender and the flavors taste like they’ve blended (we cooked ours for 8 hours).
Stir in the lime juice and sprinkle the cilantro on afterwards. Serve the curry over rice, topping it with the red onion slices and lime wedges on the side (if you’re using them).
This is a tasty, filling dish to enjoy ! The dish tastes good on it’s own but it’s even better with the red onion slices. The onion slices bring a crunchy texture that’d be missing otherwise and adds a nice sharpness to the dish.
This recipe came from Taste of Home.
We weren’t paid in any form to promote Hunt’s or Taste of Home.
2 bricks firm tofu (12 to 14 ounces each), pressed and drained
1/3 cup plus 1 tablespoon vegetable oil
1 teaspoon red chile flakes
1 lime, halved
3 tablespoons peanut butter (we used creamy peanut butter)
3 tablespoons hot water
Hot sauce (optional) (we used sriracha)
1 small head Savoy or green cabbage (1 pound), cored, quartered and then thinly sliced crosswise (we accidentally bought Napa cabbage)
1 small red onion, trimmed, peeled, halved and then thinly sliced
½ cup peanuts, chopped
Make sure your oven rack is 6 inches away from the broiler, preheating your broiler to high afterwards.
Take a rimmed baking sheet out (we lined ours with aluminum foil) and crumble the tofu over it. Pour 1 tablespoon of oil, the chile flakes and a sprinkle of salt over the crumbled tofu, tossing the tofu to coat afterwards. Stick the tofu under the broiler for 20 to 25 minutes or until it’s brown and crisp, stirring occasionally (we stirred every 5 minutes).
In a large mixing bowl, whisk together the remaining oil, juice of the lime, peanut butter, hot water, salt to taste and a dash of hot sauce if you’re using it (we added enough hot sauce so that we could get some heat but not have it overpower the other flavors). Add the cabbage, red onion and peanuts to the bowl, tossing to coat.
Once the tofu’s crisp, add it to the bowl, tossing to distribute it throughout. Take a bite and adjust the seasoning if you think it needs it and enjoy !
We loved eating this so much that we came back for seconds ! The crispy tofu almost feels like croutons in this dish and you get a pleasant crunch from the rest of the dish as well. For maximum crunch, we’d suggest waiting until the tofu is already crisp to add the cabbage, onion and peanuts to the mixing bowl. The dressing has a nice balance of flavor going on between the peanut butter, lime juice and hot sauce. The onion also brings a nice sharp flavor to this dish.
We got this recipe from “How to Cook Everything Fast” by Mark Bittman.
We weren’t paid in any form to promote Mark Bittman.
1 rotisserie chicken or ready-to-eat chicken breasts, skinned, boned and chopped (we used rotisserie chicken breasts and just tore the meat into strips)
1 cup Italian salad dressing (the recipe recommended Kraft balsamic vinaigrette but we used Newman’s Own balsamic vinaigrette) or to taste
Take a large mixing bowl out and add everything but the dressing to it, giving everything a quick stir. Now pour the dressing in, tossing everything together so the ingredients are all distributed as well as being equally coated in the dressing. Put a lid on the bowl and refrigerate the salad until you’re ready to eat.
We don’t know where we got this recipe from.
We weren’t paid in any form to promote Kraft or Newman’s Own.
1 cup cucumber, chopped (we removed the seeds and took the skin off before chopping)
½ small red onion, sliced
2 Tbsp. dried Fresno chile pepper (we couldn’t find any so we used dried chipotle peppers instead) (they never said how they should be prepped so we just minced it and kept the seeds)
3 Tbsp. fresh lime juice
2 Tbsp. olive oil (we used extra-virgin olive oil)
Salt and pepper to taste
1/3 cup fresh cilantro, chopped
Take a large mixing bowl out and mix the cabbages, mango, cucumber, red onion and chile together in it. Add the lime juice and olive oil in, tossing to coat. Add salt and pepper if you think it needs any. Fold in the cilantro and garnish with cilantro sprigs on top.
This is a colorful slaw that we hope you enjoy as much as we did !