Slow Cooker Chickpea and Potato Stew cppotatoThere isn’t much better on a cool day than a hearty, comforting stew.  Temperatures are starting to drop and all I want is soups in bread bowls.  Hello, fat pants.

Emme loves chickpeas and we have a plethora of potatoes so I thought, why not make them into a stew? They’re perfectly paired with Indian spices and diced tomatoes.  I only wish I’d thought to toss in some carrots.  Enjoy a bowl of this deliciousness with rice or, my favorite, in a bread bowl.

What You’ll Need

olive oil

1/2 yellow onion, diced

1 TBSP minced garlic

2 TSP coriander

1 TSP cumin

1/2 TSP ginger

1/4 TSP turmeric

1/4 TSP crushed red pepper


1 can diced tomatoes

2 TBSP tomato paste

1 C Veggie broth

1 can chickpeas, drained and rinsed

4-5 potatoes, chopped

3 qt or larger slow cooker


Drizzle olive oil into a large saute pan.  Over medium heat, saute the onion until softened.  Add the garlic and spices and stir one minute.  Pour in the tomatoes, tomato paste, and broth.  Stir until combined, then pour into the slow cooker.  Add the potatoes and chickpeas and cook on high for 4-5 hours.  Ladle into bowls and enjoy!

Crispy Oven Baked Tofu

I firmly believe if you don’t like tofu, you’ve not had it done the right way.  The brilliant thing about tofu is, it takes on whatever flavor you give it.  There are infinite ways to make this beautiful slab of soy. Here is one of my favorites-

photo 1What You’ll Need

1 Pound firm tofu

1.d TSP Braggs Liquid Aminos (or soy sauce)

1 TBSP rice wine

1 TBSP rice vinegar

1/4 TSP ginger powder

2 TBSP Trader Joe’s Sweet Chili Sauce

corn starch

Drain the tofu.  Once it’s drained (about 30 minutes), cut into 1 inch cubes. Mix all the ingredients together in a bowl or baggie and marinate for an hour or so.  Preheat your oven to 350.  Line a baking sheet with parchment paper.  Drain the tofu and set aside the marinade. Put the drained tofu in a large bowl and sprinkle with cornstarch.  Transfer the cubes to the baking sheet and bake about 45 minutes.  Be sure to turn them a few times. They are done when crisp and brown.  Once they were done, I piled them on top jasmine rice, covered with the leftover marinade and sprinkled with sesame seeds.  It’s also delicious in salads and on top pasta. Enjoy!

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Spiced Honey

spiced honeyMy daughter tells me this is delicious on top vanilla ice cream.  I’m betting it would also be delicious in oatmeal and tea. I don’t know why I didn’t think to make this sooner.  It was so simple it came together in 5 minutes.

What You’ll Need

1 C honey

1/2 TSP cinnamon

1/4 TSP ginger

1/4 TSP nutmeg

1/2 TSP cardamom

1 1/2 TSP vanilla extract


Combine the honey and spices in a small saucepan.  Whisk on low heat until it’s warm.  Whisk in the vanilla and pour into an air tight container.  Store at room temperature.  This will keep indefinitely. Enjoy!