Here’s another recipe from Cooking Light magazine, which I adapted to make even healthier. The original recipe used pork but I made it vegetarian by using chickpeas instead. I also swapped out the regular dairy milk and used light coconut milk, and swapped the white flour to millet flour, although it would probably be just fine without any flour at all. I added garam masala and increased the amount of curry powder because the original was bland. I think the result is a really nice vegan meal. Having pre-cooked rice and chickpeas on hand makes it a super-fast weeknight meal. Continue reading “Curried Chickpeas with Rice”
Barley is available pearled (the bran has been removed) or quick cooking (parboiled). Technically neither are whole grains but nutritionally speaking they count toward your whole-grain servings because of their high fiber content.
To Cook: Pearl barley Continue reading “How to Cook Whole Grains”
Here’s a great, but rather complicated article on how to make the simplest of deliciously roasted meats – the basic roast chicken.
Read the article if you want a deep dive into the numerous ways you can make this wonderfully succulent food. Or just follow my very simple recipe below and be done with it. Continue reading “Basic Roast Chicken”