Tuesday, September 21, 2010

Senegalese Peanut Soup

This is based on a weightwatchers recipe. I usually just increase the peanut butter (recipe contains original amount) and I've even further simplified the already easy instructions.

15 oz can chickpeas
14 1/2 oz can diced tomatoes
3 cups reduced-sodium chicken broth (can use vegetable broth to make this vegetarian)
3 Tbsp peanut butter
1 tsp peanut oil
2 onions, chopped
1 in piece fresh ginger, chopped
1 1/2 tsp curry powder
1/2 tsp ground cumin
chopped cilantro (optional, I usually skip this)

Heat the oil in a pan. Add onions, saute until soft. Add spices and garlic, saute for 30 secs. Add all other ingredients.

Bring to the boil, simmer for 10 mins.


Sunday, April 25, 2010

Chocolate Eclair Pie

Ingredients (Filling)
1 box Original Graham Crackers
1 container Coolwhip
1 6 serving packet of instant vanilla pudding
    Ingredients (Frosting)
    4 Tbsp butter, melted
    3 Tbsp cocoa
    2 cup confectioners sugar
    3 Tbsp milk
    1 tsp vanilla extract
      Mix pudding as directed, fold in coolwhip

      Put layer of Graham crackers in 9x13 inch pan, pour half of filling on top.  Add layer of Graham crackers, pour remaining filling on top.  Add final layer of Graham crackers

      Mix the ingredients for frosting and smooth over the top

      Chill in the fridge
        Curtesy of Grandma Page