Chickpea White Bean Curry with Veggies over Rice

(not my photo)

Ingredients:

2 tablespoons avocado oil

1/2 cup onion, chopped

1/4 teaspoon salt and black pepper

2 teaspoons curry powder

2 cloves garlic, chopped

1 cup chicken stock

One 15-ounce can chickpeas, drained and rinsed

One 15-ounce can white beans, drained and rinsed (or 2 cans chickpeas)

One 13.5-ounce can coconut cream

1 to 2 tablespoons honey

1 to 2 tablespoons lime juice

1 to 2 tablespoons hot sauce

1/4 teaspoon hot pepper seeds

1 small chopped zucchini

1/4 cup chopped green pepper

1/4 cup chopped tomato

2 cups basmati rice

Chopped fresh cilantro, for garnish.

Directions:

Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the chicken stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, bean, coconut cream, honey, lime juice, pepper seeds and a tablespoon of hot sauce. Bring to a boil, reduce the heat, add the remaining veggies and simmer for 10 minutes. Taste and adjust the seasoning.

Serve the curry over the rice.  Garnish with the cilantro.

Yield: 4 to 6 servings

based on recipe from:  https://www.foodnetwork.com/recipes/ree-drummond/chickpea-curry-with-rice-2813244 with my changes

Portobello Mushrooms Stuffed

Ingredients

• 4 large portobello mushrooms or 8 smaller ones
• 1 tablespoon olive oil
• ½ medium onion chopped
• 4 cloves garlic minced
• ½ medium green bell pepper chopped
• 2 cups spinach chopped
• ¼ cup tomatoes chopped
• ¼ cup goat cheese crumbled
• ¼ teaspoon salt or to taste
• ¼ teaspoon pepper or to taste
• 1 tablespoon hot sauce Frank's
• ½ cup breadcrumbs
• ½ cup mozzarella cheese shredded

Instructions

• Prep the oven: Preheat oven to 400°F.
• Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
• Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
• Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
• Bake: Bake for 10 minutes or until the cheese melts.

Notes

1. Any large mushrooms work for this recipe, you basically want to make sure that they have enough room after you remove the stem, to hold your stuffing.
2. Don't soak the mushrooms in water, use a mushroom brush to clean them.
3. Don't skip the step of removing excess water from the mushrooms.
4. You can store leftover stuffed mushrooms in the fridge for 5 to 7 days in an airtight container.
5. These stuffed mushrooms are perfect for freezing, however, it's best to freeze them before baking. Freeze them in an airtight container for up to 3 months.

Nutrition

Serving: 1mushroom | Calories: 221kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 539mg | Potassium: 718mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9532IU | Vitamin C: 25mg | Calcium: 231mg | Iron: 3mg

copied from https://www.jocooks.com/wprm_print/stuffed-portobello-mushrooms?