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Dinner Recipes – 1/3/09 – Life According to Yuki

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Dinner Recipes – 1/3/09

One of my favorite activities is cooking. Especially, I love baking. My husband loves to cook some complicatedly arranged hi-end restaurant type of food sometimes, though I love to make simple, tasty, but lookin’ good food.

So today, I would like to introduce a simple tasty food recipe. Usually, in Japan, we call the days, from the New year’s day to the 3rd of January, SAN-GA-NICHI, which are holidays. For those three days, people generally eat the traditional new year food. (Japanese New Year: http://en.wikipedia.org/wiki/Japanese_New_Year)

You maybe get sick and tired of eating same food for a while. Think about the Thanksgiving holidays. Turkey, turkey, turkey, ttttur….. But! I can tell you that you are gonna miss the taste if you can’t get it for a long time. You won’t notice it until you will lose it.

So anyway, I really miss the Japanese New Year food though, since I can kind of imagine that you (if you are in Japan) are already tired of it, I would like to introduce the simply tasty food that I cooked tonight, which is Easiest Indian Stew! (I got the recipe from Everyday Food Magazine: http://www.marthastewart.com/recipe/easiest-indian-stew?autonomy_kw=indian%20chickpee&rsc=header_1)

It just takes 15 minutes to cook. Super-duper easy.

<Ingredients>(Serves 4)

* 1 cup long-grain white rice
* 2 tablespoons vegetable oil
* 1 medium onion, minced
* 2 garlic cloves, finely chopped
* Coarse salt and ground pepper
* 1 tablespoon curry powder, plus more for garnish
* 1 teaspoon ground ginger
* 3 cups homemade or best-quality store-bought tomato sauce
* 2 cans (15 ounces each) chickpeas, rinsed and drained
* 1 tablespoon fresh lime juice, plus lime wedges for garnish
* 1/2 cup plain low-fat yogurt

<Directions>

1. Cook rice according to package instructions; cover, and keep warm.
2. While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
3. Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.

*Since I usually don’t buy store-bought tomato sauce, I made quick homemade tomato sauce (1 can of tomato puree with onion and garlic powder/italian seasoning/1 cube of veggie broth/salt&pepper). It was kind of a sour, tomatoyish taste, but my husband and I loved it.

The curry spicy taste was fabulous! It was not heavy, so the rich taste of yogurt was really well matched. It was easy, simple, and great. :)

See ya! Cheers!
- Yuki <3


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2 Responses

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  1. hey doll – I love your dinner!

  2. why thank you so much!

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