Sunday, January 9, 2011

Bye Bye Winter Break

Today marks the last day of my Winter break. Although I'm sad to see my free time disappear, I'm happy to be back on a normal schedule. I'm one of those weird, type-A people who thrives on schedules. When I have no plan, I get lazy. So while it's nice to sleep in until 9 and have a day open to do anything I want, I much prefer waking up at 6 or 7 and having somewhere to be :)

Here's what's on the plate for this semester:

-Hierarchical Linear Models (HLM)
-Single Case Experimental Design
-Thesis Research (finally doing my study!)

I'm reallyyyy excited that the two "real" classes are stats/methods courses!  The first year of my master's program was very stats heavy and last semester I had no stats courses at all! I definitely missed the challenge that stats courses give you, although neuroscience more than made up for the challenge. Haha.

I decided to make my bf and I a "back to school" dinner tonight. He recently told me that we hadn't had a curry dish in a while, so I decided to make...

Curried White Beans and Kale over Quinoa

-olive oil
-1/2 onion
-garlic (I used 5 cloves)
-1 bay leaf
-2 tbsp curry powder
-1 tbsp cumin
-1 tsp cinnamon
-1 tsp paprika
-1/2 tsp sugar
-salt and pepper to taste...along with cayenne pepper (at the end only)
-1 cup of plain yogurt (I used fat free greek yogurt)
-frozen kale
-1 cup white beans


1. Pre-soak the beans for 6-8 hours if you bought dried beans. Just follow the instructions on the bag to see how long to cook them.You could make this recipe quicker if you buy them canned.
2. Get the quinoa going, because it takes about 15 minutes.
3. Saute onion and garlic in a pan with olive oil until brown/yellow.
4. Add all of the spices. Cook for about 2 minutes.
5. Add white beans and steamed kale.
6. Add yogurt (this could be added before or after the white beans+kale).
7. The longer you simmer this, the more flavorful it will become. However, if you are starving (like I was), I only simmered it for 8-10 minutes and it was fine.
8. Add whatever else that the dish is missing. Everyone likes their curry a little different. I typically taste it and add more curry, cumin, sugar, salt, cinnamon, or whatever depending on my mood.

Although I used different main ingredients in this recipe, this is the exact same curry recipe that I used to make Curried Chickpeas and Broccoli. The key to making dishes like this is to PREP. I chop the onion and garlic and put them in a bowl and I put all of the spices in another bowl. This way, I'm not scrambling around the kitchen throwing spices everywhere.

I'm off to go rearrange my room (to make room to do P90X, more on that later) and hit the hay! Have a great start of the week everyone! :)

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