Friday, February 4, 2011

Catch Up!

I have had a very busy week at work. Therefore, you have missed out on a few of my fabulous meals this week.  This one was one of my favorites:

A huge salad with the works: kale, romaine, roasted chickpeas, blackberries, quinoa, broccoli, peas (and probably many more goodies I am forgetting) topped with a black bean quinoa burger and a slice of sour dough with vegan butter. 

This meal here is recipe-worthy!
Pumpkin Chickpea Curry

I did a bit of research on how to season a curry properly.  While there's lots of flavor combinations you can incorporate, I chose a basic flavor profile for this dish.  When reading about curries, I found the typical seasonings and spices include: tumeric, cayenne, chili powder, cumin, pepper, ginger and garlic.  I realized in my pantry I have two spice blends: curry and garam masala.  Curry powder is typically a blend of turmeric, ginger, black pepper, coriander, cumin, chilies and fenugreek and can also contain cinnamon and clove and garam masala combines cumin, coriander, cardamom, black peppercorn, clove, mace, bay leaf and cinnamon.  Rather than use every spice in the cupboard I opted to use the two blends.  I also added extra cinnamon and ginger to compliment the pumpkin.


olive oil
2 cloves garlic, minced
1/2 yellow onion, sliced thin in half moons
2 carrots, chopped
2 cups broccoli stalk, chopped
1 leek, white parts only
1 tsp curry powder
1 tsp garam masala
1 tsp cinnamon
1/2 tsp ginger
1/2 can pumpkin puree
1 can chickpeas, drained and rinsed
Cooked brown rice or other grain to serve.

In large saute pan, heat olive oil.  In my research I also read that you should never cook with smoking oils.  When an oil reaches a heat level causing it to smoke it transforms its healthy fats into saturated fats.  Be sure to cook your oil over medium to medium-high heat so it does not smoke.

Cook garlic in oil and add onions and leeks.  Stir and saute for a minute then add carrots and broccoli stalk.  Stir in all seasonings and let simmer a few moments to marry the flavors. 

Stir in pumpkin and add chickpeas.  Cook for 10 minutes over medium heat until all flavors are mixed and the dish is heated through.

This curry recipe is quick and easy and ready in a flash.  I have always been scared of cooking Indian food, and while this may not be exactly authentic, it sure did the trick.  It was full of flavor and warmth on a chili day!

Yesterday morning I awoke early to squeeze in my swim before a full day of work.  I planned to meet a friend/GOTR coach at Sabine's in Statesville for a coffee date so I headed to the cafe early to check emails, etc. before our date.

I packed my breakfast so I would not cheat on our Fast Food Fast.
A bowl of cereal with soy milk and sliced bananas and a Luna bar, still leftover from my swag stash from the Girls on the Run Summit.  I did order a hot tea and enjoyed a chamomile lemon flavor.  Lemon seems to be my new favorite...right behind ginger. 

You are now entering Judgment Free Zone (not that you haven't been there all along)

I worked diligently yesterday, yet I still feel so far behind!  Therefore, when my boss offered up dinner I could not refuse, even though it is "Eat-in" month. 

Mr. Kummerow and I were both hesitant to take her up on the offer because we felt like we were cheating.  However, I feel it is only cheating if eating out is negating the reason we chose to have an eat-in month.  So why did we choose to eat in?  To save money.  If others are taking us out to eat then we are not spending money, therefore we are not cheating.

That is how I justified it.  In any case, the spaghetti was amazing!  Mr. Kummerow and I split this plate and a salad and we still have enough leftovers for both of us to eat lunch today!  Awesome!

My boss is particularly amazing and loves to spoil me with what we call "Happy Day Gifts."  Yesterday I opened this:
Love the coffee mug!  And the exotic tea flavors!  One even has asparagus in it!  Can't wait to try it!

Today is Friday and I am ready for the weekend.  Although I have two work meetings tomorrow and lots to do to prepare for the Girls on the Run season which begins on Monday!  What are your weekend plans?

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