a hundred several times that once you have a peanut, your available cooking time is drastically cut down. When the nice people at Harper Collins gave me the opportunity to review Debbie Koenig’s cookbook, Parents Need to Eat Too, I jumped at the opportunity (disclaimer: I received this book for free). According to the publisher:
“PARENTS NEED TO EAT TOO finds real solutions for the real problems parents face in the kitchen.
Each chapter addresses a real challenge for parents with smart and easy solutions including:
• One-Handed Meals (that won’t drip on baby’s head while you’re nursing)
• Mom’s New Best Friend: The Slow Cooker
• Nap-Friendly Cooking (recipes to make in stages, whenever baby’s sleeping)
• Big Batch Bonanza (cook once, freeze half)
• Galacta-whats? (recipes using galactagogues, foods that support breastfeeding)
• “Un-Recipes” for Partners Who Can’t Cook but want to help out in the kitchen”
How awesome is that? For my first recipe, I decided to try out the Cheater’s Chana Masala. I had never cooked Indian Food and was a little nervous.
I even purchased my first bottle of Garam Masala for the recipe:
Below is Debbie’s recipe. I made a few simple alterations:
- I went a little lighter on the spices, since it was our first time having at-home Indian
- I used diced tomatoes with fire roasted garlic, and left out the garlic in the recipe. I also grinded the tomatoes down into a sauce, since Josh isn’t a fan of tomato chunks:
- I left out the cilantro
- I placed it on top of pasta. If I told Josh I was making Indian food…I was afraid he might not eat it . By throwing it on top of pasta, it looks like much more familiar-to-us Italian food
Cheater’s Chana Masala
Cooking time: 25 minutes (15 minutes active)
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- One 1-inch piece of fresh ginger, peeled and grated, or ¹⁄₂ teaspoon ground ginger
- 2 garlic cloves, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- ¹⁄₈ teaspoon cayenne
- Two 15- to 16-ounce cans chickpeas, rinsed and drained
- ³⁄₄ cup water
- One 14.5-ounce can diced tomatoes, drained
- 2 tablespoons chopped cilantro
- 1 teaspoon garam masala
- Juice of ¹⁄₂ lemon (about 1¹⁄₂ tablespoons)
- Cooked brown rice, plain yogurt, and prepared chutney, optional, for serving
1. Heat the oil in a large saucepan over medium-low heat. When it shimmers, add the
onion, fresh ginger, if using, and garlic and cook, stirring occasionally, until the onion
is translucent but not browned, about 5 minutes.
2. Add the coriander, cumin, cayenne, and ground ginger (if not using fresh) and cook
for 1 minute.
3. Add the chickpeas, water, diced tomatoes, and salt to taste and raise heat to medium.
Simmer uncovered (if it spatters too much, cover it partially) until the sauce has
thickened, 5 to 10 minutes.
4. Remove from heat, then stir in the chopped cilantro, garam masala, lemon juice, and
salt to taste.
5. Serve over brown rice and top with a spoonful of yogurt and chutney, if desired.
Such a fun book! I can’t wait to try out some of the other recipes. Want to win a copy of your own? Leave a comment on this post by Friday, March 10 at noon, telling me one of your favorite kitchen short cuts! The winner will be randomly selected.
On a side note, a big thank you to Stonyfield for the package they sent me last week. Always fun to get a mid-week treat!!