Monthly Archives: August 2009

coconut chickpea curry

Coconut Chickpea Curry to Cure My Broken Mojo.

In Honor of the fact that my 16 mile run yesterday was thwarted by more of my chronic knee/leg/calf issues (which can now be classified as knee/leg/calf/hip/thigh/shin/lower back issues), I am sharing one of my favorite recipes for Coconut Chickpea Curry.

I know there’s an authentic name for this recipe, but I prefer to call it something much more lazy. Coconut Chickpea Curry.

It gets the point across.

I just ate it for lunch, and I’m thinking about marrying it.

Before you can even consider making this dish, you have to channel your best Run.Eat.Repeat. After you have successfully channelled, immediately go to Costco and buy a gargantuan can of chickpeas for $2.75.

Because really. You can’t go wrong with massive amounts of chickpeas for $2.75.

So you don’t think that it looks big, huh?

Uh, yeah. That’s over 6 pounds of chickpeas. Thanks for the tip, Monica. We should start a new blog about Costco. Since we’re both there enough.

So, after you have purchased your 6 pounds of chickpeas, you may proceed.

It’s very simple.

And believe me when I tell you.

That if you like chickpeas, and you like curry;

You will love this dish!

Coconut Curry Chickpeas (Printable Recipe)

Yum! These little chickpeas almost made me forget about my pathetic running failure yesterday.


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Blueberry Nectarine Crisp

This little beauty makes a great dessert or even a sweet addition to breakfast or brunch. The California nectarines that I’ve purchased are fantastically sweet this year, and they pair perfectly with the tartness of blueberries.

I made it this morning as a sweet “dessert” for our brunch French toast. The smell of this dish baking in the oven was almost too much to handle.

To make this yourself, begin with a bowl of diced nectarines and drained blueberries, patted dry. Add honey, brown sugar, corn starch & cinnamon, and mix until the corn starch is combined.  The corn starch will just give the berry and nectarine a nice thick sauce rather than becoming watery when it bakes.

Set the fruit aside and let it “marinate”.  The longer it sits around, the sweeter it’ll get.

I mean…don’t leave it sitting on your counter for a week or anything…but 30 minutes is good.

p1012621resize1In a separate bowl, combine rolled oats, brown sugar, chopped pecans or almonds, cinnamon, nutmeg, and Earth Balance or margarine.  This is a yummy way to get your hands dirty.


Place the fruit into individual ramekins or a small baking dish.  Make sure to include that lovely juice hanging out at the bottom of the bowl!



Then top with the rolled oats mixture.  Press it down enough so it’s not going to fall off the edges when you transfer it to the oven.

p1012629resizeBake in a 350 degree oven for 20 minutes, or until the topping is lightly brown and the blueberry/nectarine mixture is bubbling.

p1012631resizeWow. Yum.

p1012632resizeI’m pretty sure this is going to change my life.


Blueberry Nectarine Crisp–Full Recipe

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