As you know, right now we have no balconies (and it's gorgeous weather), it takes me 4 minutes minimum to get hot water in our taps, most of our carpets are older than the hills and if we want replacements we have to move furniture ourselves!!!!! a) we are not fit youngsters and b) where on earth would we put it? Our stove doesn't fit into its slot properly, not major, but an inconvenience and today we got a rent increase of $24 a month. Our pensions haven't coughed up yet but I imagine if we get $2 a month we will be lucky. Not to mention the price of groceries and gas going through the roof. I am not a happy camper.
Just to add to my misery I couldn't bowl worth a damn either. Matt thrashed me today. I didn't know whether my aches and pains were a reason or an excuse LOL. I just could not get anything going today.
Having said all that last night, today I am thinking I really shouldn't complain, what about the people in the path of hurricanes lately who haven't even got homes to pay for, the same with Mexico and the earthquake and the monsoon floods in India and Pakistan. I really have nothing to grouse about do I?
I am not sure what you would use instead of Becel which is a heart healthy margarine, but for what it's worth this sounds pretty good.
Chana Masala
3 Tbs (45 mL) Becel® Buttery Taste margarine*
2 zucchini, halved lenghtwise and sliced
1 sweet onion, chopped
2 cloves garlic, finely chopped
2 tsp (10 mL) ground chili powder
2 tsp (10 mL) ground cumin
1 1/4 tsp (6 mL) ground coriander
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) curry powder
1 can (240 mL.) no salt added tomato sauce
1 Tbs (15 mL) firmly packed brown sugar
2 cans (470 g. ea.) chick peas or garbanzos, rinsed and drained
2 tsp (10 mL) fresh lemon juice
1 1/2 cups (375 mL) nonfat plain Greek yogurt
1. Melt Becel® Buttery Taste margarine in medium saucepan and cook onion and zucchini until crisp-tender, about 5 minutes. Stir in garlic and cook 1 minute. Stir in spices and cook 1 minute. Stir in tomato sauce and brown sugar. Bring to a boil over high heat.
2. Reduce heat to low and stir in chick peas. Simmer covered until heated through, about 10 minutes. Stir in lemon juice. Serve dolloped with Greek yogurt.
Servings: 6
Source: Becel
Have a great day
Just to add to my misery I couldn't bowl worth a damn either. Matt thrashed me today. I didn't know whether my aches and pains were a reason or an excuse LOL. I just could not get anything going today.
Having said all that last night, today I am thinking I really shouldn't complain, what about the people in the path of hurricanes lately who haven't even got homes to pay for, the same with Mexico and the earthquake and the monsoon floods in India and Pakistan. I really have nothing to grouse about do I?
I am not sure what you would use instead of Becel which is a heart healthy margarine, but for what it's worth this sounds pretty good.
Chana Masala
3 Tbs (45 mL) Becel® Buttery Taste margarine*
2 zucchini, halved lenghtwise and sliced
1 sweet onion, chopped
2 cloves garlic, finely chopped
2 tsp (10 mL) ground chili powder
2 tsp (10 mL) ground cumin
1 1/4 tsp (6 mL) ground coriander
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) curry powder
1 can (240 mL.) no salt added tomato sauce
1 Tbs (15 mL) firmly packed brown sugar
2 cans (470 g. ea.) chick peas or garbanzos, rinsed and drained
2 tsp (10 mL) fresh lemon juice
1 1/2 cups (375 mL) nonfat plain Greek yogurt
1. Melt Becel® Buttery Taste margarine in medium saucepan and cook onion and zucchini until crisp-tender, about 5 minutes. Stir in garlic and cook 1 minute. Stir in spices and cook 1 minute. Stir in tomato sauce and brown sugar. Bring to a boil over high heat.
2. Reduce heat to low and stir in chick peas. Simmer covered until heated through, about 10 minutes. Stir in lemon juice. Serve dolloped with Greek yogurt.
Servings: 6
Source: Becel
Have a great day
