Currying Favor

Happy Belated Mother’s Day to all the mamas out there!  I hope you had a wonderful day!  Julius was so cute for Mother’s day this year.  He was counting down the days to Mother’s day because he made me lots of gifts.  I got to sleep in on Mother’s Day so when Will was in the bathroom in the morning Julius snuck this on our little chalkboard…

This made me the happiest of all somehow. (Used to say Earth day :D)

Isn’t he the sweetest?  Oh and as for all the gifts he made me… in addition to the usual magnet from his school, he also made me a paper airplane, a shark puzzle and a “make your own flower” kit.  Very thoughtful.

He’s definitely my son….

Patricia made me a cute picture and a flower at school.  She tried to open it for me, but I was impressed that she did eventually realize she should let me open it (good thing too because there were a lot of tiny rocks involved).  After presents they then helped me plant 100 bulbs (I know I’m like 2 seasons behind on bulbs, but better late than never?!)  On top of all that this was the first weekend in a long time that I haven’t logged into work and it was great.  Hopefully I’m starting a trend because this weekend is DanyCon and we should have lots of board game fun!

After planting!

So I have been delaying sharing this one for a while, I’m not sure why!   I originally made the recipe around Erin’s birthday in the fall, so it’s been around for a while.  This is another spin on a family classic.  Will’s mom makes a great curry chicken salad that’s really refreshing.  Normally it’s made with shredded chicken and bacon, but I wanted to make a vegetarian version.  After thinking thru how I was going to get the satisfying salty smokey pop from the bacon I realized I could use smoked almonds.  I am pretty sure I nailed it.  I tried every type of smokey almonds in the grocery store in a taste test and the hands down winner was Blue Almond “Smokehouse”.  I think they taste the smokiest and are the best bacon substitute for this recipe.  Some day maybe I’ll try and make my own.

Curried Chickpea Salad

Ingredients

• 1 lb dried chickpeas or 3 cans (drained and rinsed)
• 1/2 cup mayo
• 2 Tbsp major grey chutney (I like Patak’s)
• 3 tsp curry powder
• 1/4 tsp salt
• 1/2 tsp lemon juice
• 3 cups grapes, halved
• 6 oz smokehouse almonds, chopped (about a cup)

If using dried chickpeas, rinse and drain, then place in instant pot.  Cover with water by 1 inch, let cook on high pressure for 45 minutes then naturally release for 10 minutes. (Wait 10 minutes, then move valve to opened).  Set in the fridge to cool.  Mash lightly if desired (we think it’s better less mashed.)

Stir together all ingredients except grapes, almonds and chickpeas.  Add in chickpeas and grapes.  Leave in fridge until chilled.  Just before serving, add in almonds.