Yummy things

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Yummy things
Random musings on happenings in my kitchen and my life, in Durham, NC


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About me
Hi! I'm Lindsey.

I'm a health educator, like to run at a slow, but steady pace, teach group fitness classes, and do my best to keep up with my family that's spread across the country. In the midst all of that, playing in the kitchen is one of my favorite stress relievers and creative outlets, so this blog chronicles some of my favorite cooking and baking adventures, but in the process it also tells the story of the rest of my life.

Like many people in the Triangle area, I'm a transplant. After spending the first 21 years of my life in the midwest, I've been settled in North Carolina for seven years. One of the things I love most about the area is the diversity of local farms, farmers' markets, and great food, so I follow lots of local food happenings, but I also keep up with my fair share of Midwestern favorites.

If you like what you find here, feel free to drop me a note and email Yummy things. I'd love to hear from all of you out there!
Wed Dec 7

A little break from the holiday treats

With Hazel’s birthday added to the calendar, it seems like the end of the year is one great big slide from Halloween to our anniversary to Hazel’s birthday to Thanksgiving to our birthdays to Hannukah to Christmas to New Year’s.  Whew!  It’s all wonderful, and delicious, but sometimes it’s just a little too much.  So I was quite delighted that Martha Stewart’s “Easiest Indian Stew” was easy, healthy, and delicious.  True, it was a bit of a mess, but Hazel was like a bottomless pit, gobbling up as much as we would give her.  So this is definitely a new quick go-to dinner. 

Easy Indian Stew
Adapted from Martha Stewart
Serves 2 adults and a hungry baby with a some to spare

Prepare 1/2 cup of Jasmine rice according to package directions.

While rice is cooking, heat 1 tablespoon canola oil over medium heat in a large skillet. Add 1 small onion, chopped, and 2 garlic cloves, minced.  Cook, stirring frequently, until onion is tender, 4 to 6 minutes.

Add:
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 teaspoons curry powder
1/2 teaspoon ground ginger
Cook spices, stirring, until fragrant, about 1 minute.

Add 2 cups Classico Caramelized Onion and Roasted Garlic tomato sauce and 1 can of chickpeas, drained and rinsed. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. 

Meanwhile, cook 1 box of chopped spinach in the microwave according to package directions.  Drain thoroughly once cooked.

Stir cooked spinach and 1/2 tablespoon fresh lime juice into chickpea mixture.  Season as needed with salt and pepper.

Serve stew over rice with a dollop of plain yogurt, a pinch of curry powder, and a lime wedge.