Yippie! I sold my first collage yesterday at Regeneration:
They got hung up on Thursday night and I sold one on Sunday...i couldn't be more thrilled.
Monday, February 28, 2011
Sunday, February 27, 2011
Curried Butternut Squash and Chickpeas
1 pealed butternut squash, cut into 3/4" pieces
1 can chickpeas, rinsed
2 Tbs. olive oil
1/2 tsp. curry powder
pinch of chili power
1 vidalia onion chopped
1 Tbs. minced ginger
2 garlic cloves, minced
1/2 tsp. red curry paste
1/2 tsp. cumin
4 tsp. soy sauce
1 Tbs. brown sugar
1/2 tsp. salt
1 can coconut milk (full fat is healthy for you)
rice or rice noodles
.....................
Preheat oven to 450 degrees. Toss squash and chickpeas with oil, curry, and chili powder. Roast on foil for 30 minutes. In a large skillet saute onion in oil 5 minutes, then add ginger and garlic for one minute. Add paste, cumin, soy sauce, brown sugar, and salt. Cook one minute, then add roasted veggies and coconut milk. Serve with rice or rice noodles.
1 can chickpeas, rinsed
2 Tbs. olive oil
1/2 tsp. curry powder
pinch of chili power
1 vidalia onion chopped
1 Tbs. minced ginger
2 garlic cloves, minced
1/2 tsp. red curry paste
1/2 tsp. cumin
4 tsp. soy sauce
1 Tbs. brown sugar
1/2 tsp. salt
1 can coconut milk (full fat is healthy for you)
rice or rice noodles
.....................
Preheat oven to 450 degrees. Toss squash and chickpeas with oil, curry, and chili powder. Roast on foil for 30 minutes. In a large skillet saute onion in oil 5 minutes, then add ginger and garlic for one minute. Add paste, cumin, soy sauce, brown sugar, and salt. Cook one minute, then add roasted veggies and coconut milk. Serve with rice or rice noodles.
Friday, February 25, 2011
Pumpkin Barley Stew
1/2 cup pearled barley
1 can pumpkin
2 Tbs. olive oil
2 carrots, peeled and diced
1 onion, diced
2 cups chicken broth and 3 cups water (or some combination)
1/4 tsp. each: curry powder, cinnamon, nutmeg, dried ginger
2 Tbs. brown sugar
1 tsp. salt or to taste
2 small yukon gold potatoes, diced
.....................................................
In a small pot, boil barley in plenty of water for 40 minutes. Meanwhile, in a large soup pot, heat oil and saute onion and carrots for about 5 minutes, covering for the first 3 minutes. Add spices and stir for 1 minute. Add broth, water, and canned pumpkin; bring to a low simmer. When barley has cooked for 40 min., drain it and add to soup pot. Bring to a boil, then lower the heat and simmer for 20 minutes. Add potatoes, brown sugar and salt and simmer for 10 minutes. Adjust seasonings and enjoy!
New Collages February 2011
Here are some recent collages that I will be selling at a lovely and local shop called Regeneration
@ 20 Birch St. Roslindale, MA 02131
www.shopRegeneration.com
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