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Red Kidney Bean Curry Over Quinoa
2-3 tablespoons canola oil
1 large onion diced
3 cloves of Garlic Minced
1 inch grated peeled Ginger
1-2 green chilies chopped
1.5 cups crushed tomatoes with juice
1 tablespoon ground Coriander
1 tablespoon ground Cumin
1.5 teaspoon Garam Masala
2 cans Kidney Beans, drained and rinsed
½ cup vegetable stock Salt and pepper to taste
Fresh Cilantro to garnish
Heat oil in heavy pot. Add onions and cook until edges turn golden approx. 8 minutes.
Add Garlic, chilies, and Ginger and cook another minute.
Add crushed tomatoes, cumin, coriander, garam masala. A little salt. Reduce heat and cook a good 10 minutes until it starts to reduce and the oil begins to separate.
Add the Kidney Beans and the stock. Cook a few more minutes to heat through. If the sauce is too thick you can add some hot water.
Serve over Quinoa. I like to mix in sautéed onions, chopped black olives and garlic
Pam’s a residential agent for over 20 years servicing clients from first timers to retirees covering all aspects of the residential real estate spectrum from listing your home to finalizing your new....