Adventures in cooking, baking, and freezing

This weekend I decided to make bread again, and then my roommate and I made a somewhat last minute decision to make cookies. A lot of cookies.

Bread recipe from the Food Network

Cookies were my favorite chocolate crasin oatmeal!

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I also made Chickpea Curry:

2 cans chickpeas
1 can diced tomatos
1 tbsp sunflower oil
1 tsp fresh ginger
2 cloves garlic
2 tbsp curry powder

1. Heat oil in large frying pan, cook ginger and garlic for 30 seconds, add curry powder and cook 1 minute more. Add tomatos, bring to a boil and cook 8-10 minutes covered.

2. Add chickpeas and salt to taste, cook 4 minutes more. Serve hot over rice or with naan.

This is sooooo easy, and very tasty. Healthy too!

Last week I made Lentil Dahl using this recipe. I didn’t have cardamom or tomato paste, and used green lentils which took about twice as long to cook, but it is delicious, especially with a dollop of plain yogurt on top.

And finally, for desert, make your own Frozen Yogurt!

3 cups plain yogurt (strained or Greek)
3/4 cup sugar
1 tsp vanilla extract (optional)

Freeze in ice cream maker or by hand in freezer stirring every 20 minutes until desired consistency is reached.

A few tips: don’t make more than you and your friends can eat in one sitting, if you leave it in the freezer it will become a yogurt-flavored block of ice. Straining yogurt with cheesecloth to remove excess liquid is recommended but not mandatory. If you want that tangy flavor, skip the vanilla and use about 1/3 cup sugar for every 3 cups yogurt.

Very easy and delicious!

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