Leek and Chickpea Curry

I have never had leeks before. I bought them just for that fact. 

If YOU have never had leeks before, then I think you will be pleasantly surprised at their taste and, in this curry. You never can go wrong making a curry out of the vegetables you have on hand.

The flavors meld. They compliment.

If you are thinking 'curry,' that must be spicy! It's only as spicy as you want it to be. I like things with a good kick, but also have deep flavors that keep your tongue busy with each bite as it recognizes all the spices you add. A curry combines these two food loves in one.

Curry doesn't mean just spicy. It means a lot of things. But, as it was explained to me, curry usually is defined as anything cooked with water. Read this interesting wiki definition if you want to get some more ideas. Think about it this way. If you like to curl up with a warm bowl of soup on a chilly day, a curry gives you just that.

This will be my first of many curries I hope to post on this blog. I won't post about regular curries; that you can Google, but the ones I put my own spin on.

Leek and Chickpea Curry                                        serves 4

2 tbl vegetable oil or ghee
1 onion, diced
3 cloves garlic, chopped
1 in ginger, peeled and chopped
2 leeks, trimmed. Here is a helpful video how to prepare leeks for us beginners
2 c cooked chickpeas, 1 can
1 medium potato, peeled and cubed
1 tsp EACH ground cumin, ground coriander, salt, garam masala, tumeric
1 tbl EACH chili powder, Kitchen King (available in Indian, Punjabi, Pakistani stores)- KK is optional
1/2 can chopped tomatoes
1/2 can coconut milk
water 
coriander/cilantro, fresh, chopped

1. In a saute pan, heat the oil and on low saute onion, garlic, ginger and leeks for 5 minutes, letting leeks and onions sweat.
2. When leeks and onions are tender, add all the spices listed, mix well and let cook another 5 minutes.
3. Add chopped potato, tomatoes, coconut milk and one cup of water. Mix well. Bring to a boil and let simmer on low for 30 minutes, stirring occasionally and adding more water if necessary.
4. Garnish with fresh coriander, serve with wheat tortillas, wheat pita bread or rice.

Calories calculated with Sparkrecipes calculator: 241 calories per serving. *Does not include calories of anything served alongside (tortilla/rice)

My First Wedding Cake

Photo taken by my friend's sister who was the photographer at the wedding. If you live in California, check out her Facebook page: Sandi Amaral Photography

Vanilla Cake with Strawberry Creme filling

I cannot take full credit for this cake, it came from teamwork with my bestest childhood friend.

She baked and leveled the cakes beforehand, made the filling, cut the dowels and wrapped the plates. Inbetween breastfeeding her 2 month old and playing with her 2yr old little girl (see ladies, you can take on projects like this even with little ones). She finished off the cake, painting on a shimmer dust to the blue stripe.

I pretty much spent the entire time doing dishes, frosting the cakes and; working, rolling, coloring, cutting and applying the fondant. Inbetween holding babies and playing with a 2 year old.

Together we filled, moved, and put this baby together. Flowers were the final touch once it got to the church.

I love baking with my friend. We make some amazing goodies together :)

Beautiful Beginning

So this is it, so far. I'm beginning my own blog because I guess you could say I caught the "bug." Everyone has something to say, something to contribute to the world. Well, this won't be a very life changing blog.

I plan to fill my posts with the various crafts and recipes I try. I like to do lots of different things, and I get bored easily. The idea is to inspire, like I have been inspired by so many other blogger's/writers/artists out there.

I will also just throw in random stuff that I think is interesting (it's my blog right?) because I am a History nut and enjoy politics, serving the community and my place of worship.

So enjoy, and try not to focus on my atrocious grammar.