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Easy Chickpea Curry

April 4, 2018

What is up with this weather?! One day it will be 60 and sunny and the next its 48 and raining! Weather has a way of dictating the type of food I eat. When its cold I want some something that will warm me up, more comforting. While its the opposite when its hot out. With this typical Oregon weather we have been having it has me reaching for something warm and comforting but also on the lighter side. Insert this easy chickpea curry!

I am a huge fan of Indian food and chickpeas so, chickpea curry (with a side of garlic naan) seemed like the perfect fit. It’s quick and easy and seriously delicious. It is one meal that we eat on regular rotation.


  • 1 tablespoon olive oil
  • 1 large yellow onion (diced)
  • 3 garlic cloves (minced)
  • 2 tablespoons curry powder
  • 1 cinnamon stick (3 inches)
  • pinch of ground cloves
  • 2 cans (15 ounces each) chickpeas (drained)
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • salt and pepper to taste
  • chopped parsley,lemon wedges, and naan, for serving

In a sauce pan heat your oil over medium–high heat. Add in the onion and cook until softened and the edges start to brown. Then add in the garlic, curry, cinnamon stick, and cloves. Cook that up until fragrant, about 30 seconds. Next up add the chickpeas, tomato paste, salt, pepper and 2 cups vegetable broth. Bring it to a boil and then reduce to a simmer, cover and cook for about 20 minutes.
Remove the cover from the pot and increase heat a bit until the sauce is slightly reduced and thickened, about 5 minutes. Serve over rice, topped with parsley and lemon wedges with a side of naan bread and delight in the easy delicious meal!

Bonus, this keeps really well in the fridge and I think it tastes even better the next day after the flavors have had time to meld!


Coffee Cart, Bar Cart, Al A Carte?

March 30, 2018

I have a major coffee addiction, specifically non-fat triple-shot vanilla lattes 🙂 I used to go and buy a vanilla latte every. single. morning. That is until three years ago when Mars bought me an espresso machine for my birthday!!!!! (fueling my latte addiction)  This DeLonghi espresso machine has been hands down the best damn gift I have ever received! I use it every single morning to make Mars and myself a latte and then again later in the day for a little afternoon pick-me-up.

Since our house is so small and we have limited counter space in the kitchen I thought a coffee/bar cart would be the perfect solution. I got the cart at Ikea a few years ago. Super cheap and I just spray painted the silver metal pieces gold once I got it put together. While I say this is the coffee cart, it really is multi-functional. Coffee cart, bar cart, extra storage? Basically a little bit of everything but it all works!

The espresso machine specifically is seriously magical. Makes the perfect crema (although you do need to make sure your beans are ground to the right coarseness to ensure the ideal crema 🙂 ) and steams the milk quickly with a nice froth. You can use whatever coffee beans you like, I typically use the Starbucks Espresso roast whole beans (Mars’ Dad is recently retired from working for Starbucks Corp., specially Tazo Tea, so he gives us bags of coffee all the time!) I also used to buy the Starbucks Vanilla syrup to add to my lattes but since they stopped selling it I started making my own (I’ll post that recipe soon)! And dare I say it’s even better? I love I can have the ability to create a cafe drink in my house, whenever I want.

Basically this cart has me covered. Morning/afternoon lattes, afternoon evening wine 🙂 and recipes to satisfy those sweet and savory cravings in between.


The Best Fish Tacos

May 23, 2017

Everyone loves tacos. And these fish tacos with a creamy chipotle sauce are too delicious (and easy) not to try!

tilapia  fillets (about 2 per person)
4 tablespoons olive oil
salt and pepper to taste
1 tablespoon chili powder
flour or corn tortillas
1/2 cup mayonnaise
1/2 cup plain greek yogurt
3 canned chipotle chiles in adobo sauce
1 tablespoon of adobo sauce from can
2 garlic cloves (minced)
Juice of 1 lime
salt and pepper to taste
1 can corn
1 can black beans
shredded purple cabbage

Start with the sauce…Chop up the chipotle peppers, and mix together the mayonnaise, greek yogurt, minced garlic, lime juice, peppers, adobo sauce, salt and pepper. Voila! It’s ready to go and can be kept in the refrigerator until you are ready to serve it.

Up next is the fish. Season the fish fillets with salt, pepper, chili powder, lime juice and drizzle with olive oil. In a saute pan, heat the remaining 2 tablespoons of oil over medium-high heat. Add the fish fillets and cook until browned on each side. Set them aside until you are ready to assemble the tacos!

Once you have the fish cooked and the sauce prepared you are ready to assemble the tacos! I always start with spreading a little (or a lot) of sauce onto the tortilla. I then break apart the fish fillets and spoon some onto the tortilla. I then top it with a little corn, beans, red cabbage and avocado. Add another dollop of sauce to top it off and enjoy!

These tacos are seriously so. freaking. good. I could eat them multiple times a week if I wanted!


The BEST Chocolate Chip Cookies

January 21, 2017

These are literally the BEST chocolate chip cookies! This is the first recipe I have ever made that didn’t turn out flat, pathetic, and unappetizing. Instead, these are SO thick, a little crunchy when they first come out of the oven and if you have enough self control to not eat the whole batch in one night, the next day they are chewy deliciousness!!!

I adjusted the recipe to make it more to my taste…more chocolate chips and cinnamon! You can never go wrong with a chocolate/cinnamon combo. I feel like the difference between this recipe and others I have made is the fact that you are using melted butter rather than just softened. That is literally the only thing I can think of that could be the difference between the flat cookies of the past and these delicious thick ones. Hope you give them a try because they are seriously too good not to!

What you’ll need…

  • 1/2 cup (1 stick) unsalted butter (melted)
  • 3/4 cup packed light brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1 12oz. bag semi-sweet chocolate chips
  • 2 1/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt


  • Preheat oven to 375 degrees
  • Sift together the flour, baking soda, cinnamon and salt
  • Mix together the sugars, melted butter, egg and vanilla
  • Stir together the wet and dry ingredients just until incorporated
  • Stir in the chocolate chips
  • Spoon mixture into tablespoon sized balls and place on cookie sheet
  • Bake for 13-15 minutes (depending on your oven so check them around 11 minutes just to be safe!)
  • Transfer cookies to a cooling rack and enjoy! Even better tasting the next day!

Baked Vanilla Cinnamon Donuts with Chocolate Cinnamon Ganche!

October 31, 2016




Over the weekend I got a very pregnant craving for donuts. So I whipped up these with a few of my own touches 🙂 They are SO delicious! Probably why there are only 3 (soon to only be 2) left out of the full dozen batch…oops.

Here is the recipe along with the few changes I made to make the recipe my own.

  • 1 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 egg
  • 3 tablespoons unsalted butter (melted)
  • 1/4 cup milk
  • 2/3 cups plain greek yogurt
  • 1 1/2 teaspoon vanilla extract

For the topping I went with a chocolate cinnamon combination. I LOVE chocolate and cinnamon together, especially this time of year.

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup milk
  • 1 teaspoon cinnamon
  • whatever topping you like: sprinkles, nuts, ect.

Basically you just want to mix all the dry ingredients together first. I usually sift them together to get a little fluffier doughnut, and then add all the wet ingredients in and mix everything together. Bake at 350 degrees for 10 minutes in a doughnut pan like this one I got from Target. The dough will be thick so I use two spoons to kind of spread it around each doughnut slot in the pan.

For the topping you just want to pour the chocolate chips, milk and cinnamon in a small pot and heat it up slowly over the stove until smooth and not too thick. You can add a little more milk if you think the mixture is not thin enough. Once the doughnuts have cooled enough to handle turn them upside down into the chocolate mixture and just spin them around a few times to ensure they are covered. Sprinkle with whatever topping you like and enjoy!