Well, at least I love quinoa. I've only recently discovered it and have been purchasing it regularly. And (according to what I've heard from people around me and a quick search online) it has protein, eight whole grams per one cup cooked. That's pretty awesome for a little grain! Or, oops, it's not a grain. It's actually a seed, but you can prepare it and use it like rice or couscous. To prepare it you need one part quinoa to two parts water (or other such liquid) and whatever seasonings your heart desires. What I've read says to rinse it before cooking, but I'll admit that I don't. I'm pretty sure the tiny seeds would go right through the holes in my strainer. Like rice, you mix the quinoa, water, and seasonings, bring to a boil, and then reduce the heat to low and cover. It cooks in twenty to twenty five minutes. I usually set the timer for twenty minutes and let it sit, still covered, for the last five minutes.
Last weekend I was with some friends at camp (that's what Mainers call a small cabin on a lake) and they were eating this delicious curried quinoa and chickpea salad. Inspired, I did some experimenting. I made a curry quinoa by just adding a bit of sea salt and curry powder to the pot. Then I stir fried some baby bok choy, green onions, and sugar snap peas. When all was done, I tossed them together and ate it with a side salad with a simple vinaigrette.
One of the things about my CSA that I'm enjoying most right now is trying to make a small variety of vegetables (greens, salad greens, and pea pods) into a wide variety of meals. What I usually end up with is a simple flavor combination that highlights the delicious vegetables. For this meal, the curry complimented the bok choy and peas quite nicely. I enjoy the combination of sweet sugar snap peas (or other sweet vegetables) with the complexity and slight spice of curry. Baby bok choy is great because the leaves themselves are slightly sweet, but if you include the thick stem, that is slightly spicy. It's not spicy in the jalapeno sense, but rather like horseradish or wasabi. Those pieces are a pleasant surprise that makes the dish even more interesting. I feel that this dish, or varieties of it, will make frequent showings at my dinner table.
Curried Quinoa with Baby Bok Choy and Sugar Snap Peas
1/4 c quinoa (rinsed)
1/2 c water
sea salt to taste
1/2 tsp curry powder
1 tsp black pepper olive oil
1 green onion, rinsed and chopped
6 small baby bok choy, split apart and washed
1 c sugar snap peas, rinsed and chopped in half
In a pan, mix the quinoa, water, sea salt and curry powder.
Turn burner on high and once the quinoa is at a boil, stir, cover and reduce the heat to low.
Cook for 20 minutes, then turn of the heat and let stand 5 minutes.
While quinoa is standing, heat a cast iron pan over medium-high heat and add oil.
Once oil is shimmering, add green onion, bok choy and peas.
Stir fry until bok choy begins to wilt.
Remove vegetables from heat.
In a bowl, mix together quinoa and vegetables. Eat while warm.
Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
Wednesday, June 30, 2010
Thursday, January 17, 2008
Guilt me into blogging...
So, I am talking with my mother last night and she starts teasing me about how I have not posted since January 6th. Sheesh. One problem with following a budget is, it's most economical to make one or two large dishes for the week. So that's what I've been doing. This week was Dry Curry, because it sounded good, and Swedish Meatballs, because I needed some comfort food. Dry Curry isn't a very appetizing name, but it's a very delicious meal. Swedish Meatballs have a very bad reputation, but when made properly are delicious, not grease ridden blobs. Let's hope the family does not attempt to remove my heart for sharing the recipe for one of our family favorites.
Dry Curry
1 tbsp oil
2 to 3 medium onions, finely chopped
5 to 6 carrots, peeled and finely diced
5 cloves garlic, peeled and minced
2 tofu blocks (soft)
3 cans tuna, drained
5 to 7 curry roux blocks
salt and pepper to taste
1/4 c cilantro, chopped
Heat a large skillet over medium high heat, then add oil.
Once oil is hot, add the onions, carrots, and garlic.
Cook until onions start to get soft.
Add tofu, breaking it up with the back of a spoon, and tuna.
Make sure that the tofu and tuna are chopped up and evenly distributed in the pan.
Add curry blocks and cook, stirring often, until curry blocks melt and blend into the dish.
Taste. If more curry is needed, add them and allow them to melt.
Add salt and pepper and stir in the cilantro.
Serve over hot rice.
Swedish Meatballs
1 lb ground turkey or beef (I use turkey because I like lighter meatballs)
1 stack of saltine crackers, crushed
1 egg
dash of milk
1 small onion, finely chopped
salt and pepper
about 1/2 a nutmeg, ground
Place all ingredients in a bowl and mix together well with your hands.
If using turkey, add 1 tbsp of oil to a large skillet. Do not turn on the heat.
Shape meat mixture into balls smaller than a golf ball, but larger than a ping pong ball.
As each ball is shaped, place in the center of the oil, then slide to the edge of the pan.
Once the pan is full (which may be before all the balls are shaped), turn heat to medium-high.
As soon as the meatballs start to brown, turn the heat down to medium and start turning. The goal is to brown all sides.
As the meatballs shrink, add more to the pan and brown.
Once all meatballs are browned, spread evenly in the pan.
Add about 1/2 c of water to the pan and cover. Turn heat down to low and let meatballs steam until centers are no longer pink.
Dry Curry
1 tbsp oil
2 to 3 medium onions, finely chopped
5 to 6 carrots, peeled and finely diced
5 cloves garlic, peeled and minced
2 tofu blocks (soft)
3 cans tuna, drained
5 to 7 curry roux blocks
salt and pepper to taste
1/4 c cilantro, chopped
Heat a large skillet over medium high heat, then add oil.
Once oil is hot, add the onions, carrots, and garlic.
Cook until onions start to get soft.
Add tofu, breaking it up with the back of a spoon, and tuna.
Make sure that the tofu and tuna are chopped up and evenly distributed in the pan.
Add curry blocks and cook, stirring often, until curry blocks melt and blend into the dish.
Taste. If more curry is needed, add them and allow them to melt.
Add salt and pepper and stir in the cilantro.
Serve over hot rice.
Swedish Meatballs
1 lb ground turkey or beef (I use turkey because I like lighter meatballs)
1 stack of saltine crackers, crushed
1 egg
dash of milk
1 small onion, finely chopped
salt and pepper
about 1/2 a nutmeg, ground
Place all ingredients in a bowl and mix together well with your hands.
If using turkey, add 1 tbsp of oil to a large skillet. Do not turn on the heat.
Shape meat mixture into balls smaller than a golf ball, but larger than a ping pong ball.
As each ball is shaped, place in the center of the oil, then slide to the edge of the pan.
Once the pan is full (which may be before all the balls are shaped), turn heat to medium-high.
As soon as the meatballs start to brown, turn the heat down to medium and start turning. The goal is to brown all sides.
As the meatballs shrink, add more to the pan and brown.
Once all meatballs are browned, spread evenly in the pan.
Add about 1/2 c of water to the pan and cover. Turn heat down to low and let meatballs steam until centers are no longer pink.
Saturday, December 29, 2007
Chicken Curry Salad with Red Cabbage
My new favorite way to use leftover chicken is in a curried chicken salad served over a bed of wilted red cabbage. This recipe is full of flavor and color, making it very satisfying. I got the idea for how to wilt the cabbage from someone who was telling me how they prepare coleslaw. Curried chicken salad has been done before by many, which is why I was inspired to make it. I like the mixture of savory and sweet in this dish.
Chicken Curry Salad with Red Cabbage
1 head of red cabbage, washed and shredded
1 tsp sugar
1/2 tsp salt
meat of a whole cooked chicken, cooled and chopped
1/3 c raisins
2 ribs celery, finely diced
1 tart apple, peeled, cored, and finely diced
1 tbsp finely chopped onion
enough mayonnaise to hold mixture together
1 to 2 tbsp curry powder
1/4 to 1/2 tsp salt
1/4 tsp pepper
In a large bowl, sprinkle the cabbage with sugar and salt.
Allow cabbage to sweat, covered, in the refrigerator overnight.
Mix chicken, raisins, celery, apple, onion, mayonnaise, curry powder, salt and pepper.
Allow chicken salad to chill for at least 1/2 a hour to blend the flavors.
To serve, place at least 1 cup of cabbage in a bowl and spoon chicken curry salad over the top.
Chicken Curry Salad with Red Cabbage
1 head of red cabbage, washed and shredded
1 tsp sugar
1/2 tsp salt
meat of a whole cooked chicken, cooled and chopped
1/3 c raisins
2 ribs celery, finely diced
1 tart apple, peeled, cored, and finely diced
1 tbsp finely chopped onion
enough mayonnaise to hold mixture together
1 to 2 tbsp curry powder
1/4 to 1/2 tsp salt
1/4 tsp pepper
In a large bowl, sprinkle the cabbage with sugar and salt.
Allow cabbage to sweat, covered, in the refrigerator overnight.
Mix chicken, raisins, celery, apple, onion, mayonnaise, curry powder, salt and pepper.
Allow chicken salad to chill for at least 1/2 a hour to blend the flavors.
To serve, place at least 1 cup of cabbage in a bowl and spoon chicken curry salad over the top.
Thursday, December 27, 2007
Black Bean and Chicken Stew
After returning from the holidays late in the day, I made this simple stew from what I had in my kitchen. At first it was only going to be a black bean stew, but the flavor was lacking, so I added a bit of cut up chicken to it.
2 tbsp olive oil
4 cloves garlic, sliced thin
1 1/2 tbsp Indian curry powder
1/4 to 1/2 tsp chili oil
1 can black beans, rinsed and drained
1 c water
1/2 a cooked chicken breast, chopped
Heat oil in a pan over medium-high heat.
When oil is hot, add garlic and cook until fragrant.
Add curry powder and chili oil and cook until fragrant.
Add black beans, water, and chicken breast.
Bring to a boil, reduce heat to low, and simmer for 15 minutes, adding water if necessary.
Serve hot (with rice if you'd like).
2 tbsp olive oil
4 cloves garlic, sliced thin
1 1/2 tbsp Indian curry powder
1/4 to 1/2 tsp chili oil
1 can black beans, rinsed and drained
1 c water
1/2 a cooked chicken breast, chopped
Heat oil in a pan over medium-high heat.
When oil is hot, add garlic and cook until fragrant.
Add curry powder and chili oil and cook until fragrant.
Add black beans, water, and chicken breast.
Bring to a boil, reduce heat to low, and simmer for 15 minutes, adding water if necessary.
Serve hot (with rice if you'd like).
Saturday, November 10, 2007
After losing my internet at home, I have been strongly neglecting my blog, but last night I devised a plan to finally update you on some of the recipes I’ve been making lately. Type the posts at home and upload them before work.
We begin this long journey into my recent past with a recipe for a Pasty potpie style. Some of my coworkers and I have created a cooking club and I was hosting the first round. We chose to do our club like a potluck, since we would be holding them on work nights. We also felt that a theme would help ensure that the foods would complement one another. The first theme was fall foods, which I was forced to enforce with certain individuals, who shall remain nameless, but had chosen the theme and suggested she bring a spring vegetable. Ahem. My strict enforcement of the theme prompted a rather unflattering association between myself and a certain WWII German political party. I, personally, had no trouble deciding what I was making. I had been craving a good pasty, but I had never made one and wasn’t quite sure what gave it its delicious flavor. Enter the internet and it’s perpetual eagerness to find what I needed in less than 4.832 seconds. I found that a generous helping of pepper and onion was the key, as was rutabaga. Done. Many of the recipes had their own pastry recipe, but our family has a tried and true recipe that I opted to use due to its dependability. I did alter the pastry recipe slightly, since I was out of sugar, but I did have some honey and it worked just as well. The pasty ended up tasting exactly how I wanted it to, thank you mom for teaching me how to smell for flavor, rather than tasting.
Pasty (potpie style)
1 double pie crust
1 lb ground pork
1 ½ onions, diced
2 potatoes, peeled and cubed
4 carrots, peeled and diced
1 large rutabaga, peeled and cubed a little smaller than the potato, but not as small as the carrots
freshly ground black pepper to taste (somewhere between 2 tsp and 1 tbsp)
salt to taste (about 1 tsp)
Preheat oven to 425 degrees.
Place the ground pork and onions in a cast iron skillet and cook over medium heat. You do not want the pork to brown, but you do want it to cook all the way through. Stir it often enough to prevent browning.
In a large pot, put the potatoes, carrots and rutabaga, covering with water. Bring to a boil, reduce heat a bit so that it does not boil over, and cook for 5 minutes. Drain and rinse with cool water to stop cooking.
Once the pork is cooked through, mix in the cooked vegetables and add the black pepper and salt. Smell the mixture, you should smell a good amount of pepper. If you don’t, add more. Then add about ¼ c water to moisten the mixture a bit.
Roll out one half of the pie crust and place in a 9x9 baking dish. Pour in the filling (I ended up with a little extra. My dog loved that!). Roll out the second crust for the top. Before laying the second crust on top of the mixture, use some cool water and moisten the edges of the bottom crust, along the rim of the baking dish. Gently roll the second crust onto your rolling pin and lay over the pie. Gently press down when you moistened the bottom crust. Trim both crusts so that you have just over 1 inch of crust over hanging. Roll under and crimp the edges. Use a sharp knife to slice a couple slits in the top of the crust.
Bake 35 to 40 minutes, or until golden.
One of my coworkers is engages to the son of cranberry grower, which means that at harvest time she kindly brought many of use a bag of fresh cranberries. Yum! I used them to make Cranberry Walnut Pancakes, a fruit cobbler and a filling for crepes. The cobbler came of another day where I was trying to make something from what I had in the house while also attempting to sate a sweets craving. I’ve been making crepes on the weekends recently. They are just so delicious. I’m going to share the fruit cobbler recipe I made and how I’m going to make my next batch of crepes.
Fall Fruit Cobbler
2 soft apples, peeled, cored and sliced thin
1 ripe pear, peeled, cored and sliced thin
½ c cranberries, washed and halved
¼ c brown sugar
¼ c flour
dash of salt
4 tbsp butter, softened
¼ c honey
½ c walnuts
½ to 1 c rolled oats
Preheat oven to 350 degrees.
Place apples, pear, and cranberries in a bowl. Sprinkle with brown sugar, flour, and salt and coat well. Let sit for 10 minutes.
Pour the fruit into a bread dish.
With your hands, mix together the butter, honey, walnuts and oats. Spread over the top of the fruit.
Bake until a fork meets no resistance when inserted into the cobbler.
Orange Crepes with Cranberries
Crepes (make approximately 6):
¾ c flour
2 tsp sugar
¼ tsp baking powder
¼ tsp salt
1 c milk
1 egg, beaten
½ tsp vanilla
1 tbsp melted butter
zest of ½ an orange
Whisk together flour, sugar, baking powder and salt. Add all remaining ingredients and whisk until completely smooth.
Heat a large skillet over medium heat. Using a stick of butter with the paper turned back, quickly grease the pan. Pour in ¼ c of the batter and quickly tilt pan in a circular motion to spread the mixture thinly over the bottom of the pan. Cook until slightly brown on one side, flip and brown other side. To keep the crepes warm, place in a covered dish in an oven set to warm.
Cranberries:
¼ lb cranberries
6 tbsp sugar
½ c water
zest of ½ an orange
Place all ingredients in a small sauce pan. Bring to a boil, reduce heat and simmer until sauce is thick.
To serve:
Place a crepe on a large plate, put a line of filling along the middle 1/3 of the crepe. Fold over one side, then the other. Slide aside and repeat until the desired number of crepes are on the plate. If desired, you can sprinkle chopped walnuts on top of the cranberry sauce before folding the crepes.
The past few days I’ve been craving Indian food, but I’ve also been watching my budget. This means using up what I have in the house. I discovered that I have three half-full bags of lentils in my cupboard, one of regular lentils, one of red lentils, and the last of Moroccan lentils. I used two with the following soup that was inspired by dal.
Indian-spiced Lentil Soup
1 tbsp oil
½ an onion, finely chopped
5 cloves garlic, peeled and sliced thin
1 tsp cumin seeds
2 tsp Indian curry powder (the kind that is not spicy)
½ lb of red lentils
½ lb of Moroccan lentils
Enough water to cover, plus more to maintain soup consistency while cooking
1 tsp chicken boullion
salt to taste
Heat the oil in a soup pan over medium-high heat.
Add onion and garlic and cook until onion is soft.
Add cumin seeds and curry powder and cook until fragrant.
Pour in lentils, stir to coat, the add water to cover.
Bring to a boil, then reduce heat to a low simmer. Stir in the chicken boullion.
Add water as the soup cooks. You want to maintain a slightly thick consistancy.
Once red lentils have cooked away and Moroccan lentils are tender, add the salt.
Heat a bit more, then serve.
I let this soup simmer for a few hours before eating it.
Tonight I had a craving for Indian, but also for cream of potato soup. This was the result (though, I did have to run to the store for a couple of things). Warning, this is a bit spicy!
Creamy and Spicy Potato Soup
4 red potatoes (big enough that you can’t quite fit your hand around them), washed and cubed
2 ½ tbsp butter
1 tsp mustard seeds
½ a medium onion, finely diced
5 cloves garlic, peeled and sliced thin
½ tsp ground ginger
1 tsp turmeric
½ tsp cayenne pepper
1 tsp cumin seeds
2 tbsp flour
2 ½ c milk
salt to taste
Place potatoes in a soup pan, cover with water, bring to a boil, and cook until tender. Drain the potatoes and set aside.
Heat the butter in the same pan over medium heat.
Once the butter has melted, add the mustard seeds and cook for a couple minutes.
Add the onion and garlic and cook for 5 minutes.
Add ground ginger, turmeric, cayenne pepper, and cumin seeds and cook until fragrant.
Add the flour and cook for about 1 minute.
Slowly add the milk, then heat over medium-high heat until thick.
Once the sauce is thick, add the salt and potatoes and stir. Bring to desired serving temperature and serve.
Now that I’ve devised my system of continuing my blog, you’ll be hearing from me more often!
We begin this long journey into my recent past with a recipe for a Pasty potpie style. Some of my coworkers and I have created a cooking club and I was hosting the first round. We chose to do our club like a potluck, since we would be holding them on work nights. We also felt that a theme would help ensure that the foods would complement one another. The first theme was fall foods, which I was forced to enforce with certain individuals, who shall remain nameless, but had chosen the theme and suggested she bring a spring vegetable. Ahem. My strict enforcement of the theme prompted a rather unflattering association between myself and a certain WWII German political party. I, personally, had no trouble deciding what I was making. I had been craving a good pasty, but I had never made one and wasn’t quite sure what gave it its delicious flavor. Enter the internet and it’s perpetual eagerness to find what I needed in less than 4.832 seconds. I found that a generous helping of pepper and onion was the key, as was rutabaga. Done. Many of the recipes had their own pastry recipe, but our family has a tried and true recipe that I opted to use due to its dependability. I did alter the pastry recipe slightly, since I was out of sugar, but I did have some honey and it worked just as well. The pasty ended up tasting exactly how I wanted it to, thank you mom for teaching me how to smell for flavor, rather than tasting.
Pasty (potpie style)
1 double pie crust
1 lb ground pork
1 ½ onions, diced
2 potatoes, peeled and cubed
4 carrots, peeled and diced
1 large rutabaga, peeled and cubed a little smaller than the potato, but not as small as the carrots
freshly ground black pepper to taste (somewhere between 2 tsp and 1 tbsp)
salt to taste (about 1 tsp)
Preheat oven to 425 degrees.
Place the ground pork and onions in a cast iron skillet and cook over medium heat. You do not want the pork to brown, but you do want it to cook all the way through. Stir it often enough to prevent browning.
In a large pot, put the potatoes, carrots and rutabaga, covering with water. Bring to a boil, reduce heat a bit so that it does not boil over, and cook for 5 minutes. Drain and rinse with cool water to stop cooking.
Once the pork is cooked through, mix in the cooked vegetables and add the black pepper and salt. Smell the mixture, you should smell a good amount of pepper. If you don’t, add more. Then add about ¼ c water to moisten the mixture a bit.
Roll out one half of the pie crust and place in a 9x9 baking dish. Pour in the filling (I ended up with a little extra. My dog loved that!). Roll out the second crust for the top. Before laying the second crust on top of the mixture, use some cool water and moisten the edges of the bottom crust, along the rim of the baking dish. Gently roll the second crust onto your rolling pin and lay over the pie. Gently press down when you moistened the bottom crust. Trim both crusts so that you have just over 1 inch of crust over hanging. Roll under and crimp the edges. Use a sharp knife to slice a couple slits in the top of the crust.
Bake 35 to 40 minutes, or until golden.
One of my coworkers is engages to the son of cranberry grower, which means that at harvest time she kindly brought many of use a bag of fresh cranberries. Yum! I used them to make Cranberry Walnut Pancakes, a fruit cobbler and a filling for crepes. The cobbler came of another day where I was trying to make something from what I had in the house while also attempting to sate a sweets craving. I’ve been making crepes on the weekends recently. They are just so delicious. I’m going to share the fruit cobbler recipe I made and how I’m going to make my next batch of crepes.
Fall Fruit Cobbler
2 soft apples, peeled, cored and sliced thin
1 ripe pear, peeled, cored and sliced thin
½ c cranberries, washed and halved
¼ c brown sugar
¼ c flour
dash of salt
4 tbsp butter, softened
¼ c honey
½ c walnuts
½ to 1 c rolled oats
Preheat oven to 350 degrees.
Place apples, pear, and cranberries in a bowl. Sprinkle with brown sugar, flour, and salt and coat well. Let sit for 10 minutes.
Pour the fruit into a bread dish.
With your hands, mix together the butter, honey, walnuts and oats. Spread over the top of the fruit.
Bake until a fork meets no resistance when inserted into the cobbler.
Orange Crepes with Cranberries
Crepes (make approximately 6):
¾ c flour
2 tsp sugar
¼ tsp baking powder
¼ tsp salt
1 c milk
1 egg, beaten
½ tsp vanilla
1 tbsp melted butter
zest of ½ an orange
Whisk together flour, sugar, baking powder and salt. Add all remaining ingredients and whisk until completely smooth.
Heat a large skillet over medium heat. Using a stick of butter with the paper turned back, quickly grease the pan. Pour in ¼ c of the batter and quickly tilt pan in a circular motion to spread the mixture thinly over the bottom of the pan. Cook until slightly brown on one side, flip and brown other side. To keep the crepes warm, place in a covered dish in an oven set to warm.
Cranberries:
¼ lb cranberries
6 tbsp sugar
½ c water
zest of ½ an orange
Place all ingredients in a small sauce pan. Bring to a boil, reduce heat and simmer until sauce is thick.
To serve:
Place a crepe on a large plate, put a line of filling along the middle 1/3 of the crepe. Fold over one side, then the other. Slide aside and repeat until the desired number of crepes are on the plate. If desired, you can sprinkle chopped walnuts on top of the cranberry sauce before folding the crepes.
The past few days I’ve been craving Indian food, but I’ve also been watching my budget. This means using up what I have in the house. I discovered that I have three half-full bags of lentils in my cupboard, one of regular lentils, one of red lentils, and the last of Moroccan lentils. I used two with the following soup that was inspired by dal.
Indian-spiced Lentil Soup
1 tbsp oil
½ an onion, finely chopped
5 cloves garlic, peeled and sliced thin
1 tsp cumin seeds
2 tsp Indian curry powder (the kind that is not spicy)
½ lb of red lentils
½ lb of Moroccan lentils
Enough water to cover, plus more to maintain soup consistency while cooking
1 tsp chicken boullion
salt to taste
Heat the oil in a soup pan over medium-high heat.
Add onion and garlic and cook until onion is soft.
Add cumin seeds and curry powder and cook until fragrant.
Pour in lentils, stir to coat, the add water to cover.
Bring to a boil, then reduce heat to a low simmer. Stir in the chicken boullion.
Add water as the soup cooks. You want to maintain a slightly thick consistancy.
Once red lentils have cooked away and Moroccan lentils are tender, add the salt.
Heat a bit more, then serve.
I let this soup simmer for a few hours before eating it.
Tonight I had a craving for Indian, but also for cream of potato soup. This was the result (though, I did have to run to the store for a couple of things). Warning, this is a bit spicy!
Creamy and Spicy Potato Soup
4 red potatoes (big enough that you can’t quite fit your hand around them), washed and cubed
2 ½ tbsp butter
1 tsp mustard seeds
½ a medium onion, finely diced
5 cloves garlic, peeled and sliced thin
½ tsp ground ginger
1 tsp turmeric
½ tsp cayenne pepper
1 tsp cumin seeds
2 tbsp flour
2 ½ c milk
salt to taste
Place potatoes in a soup pan, cover with water, bring to a boil, and cook until tender. Drain the potatoes and set aside.
Heat the butter in the same pan over medium heat.
Once the butter has melted, add the mustard seeds and cook for a couple minutes.
Add the onion and garlic and cook for 5 minutes.
Add ground ginger, turmeric, cayenne pepper, and cumin seeds and cook until fragrant.
Add the flour and cook for about 1 minute.
Slowly add the milk, then heat over medium-high heat until thick.
Once the sauce is thick, add the salt and potatoes and stir. Bring to desired serving temperature and serve.
Now that I’ve devised my system of continuing my blog, you’ll be hearing from me more often!
Saturday, June 30, 2007
Curry Tortillas
I did a little experimenting today and came up with curry tortillas. Now I'm starting to dream up ways to fill them (I ate them with soup tonight).
Curry Tortillas
(I apologize, but I didn't measure any of this. I totally winged it.)
two generous handfuls of flour
salt (about 1/2 tsp, maybe less, maybe more)
1 tbsp curry powder
2 tbsp butter
approximately 2 to 3 tbsp warm water
In a small mixing bowl, stir together the flour, salt and curry powder with a fork.
Using hands, rub the butter into the flour until it's well mixed. (Like making pie crust).
Add the water 1 tbsp at a time, stirring with the fork.
Add enough water so that the dough forms a ball.
I divided the dough into four equal parts.
On a lightly floured board, roll out one part of the dough until thin.
Heat a cast iron pan over medium-high heat.
Once the skillet is hot, turn the heat down to medium.
Place the rolled out tortilla on the hot skillet; cook approximately 30 seconds on each side (adjust this time to how well they are getting cooked and how hot your skillet is).
Remove cooked tortilla from the skillet and keep warm while you roll out and cook the remaining tortillas.
One of these I cooked over a lower heat for a longer time and I found it dried out a bit in the center and was very similar to a cracker. That gives me some ideas...
Curry Tortillas
(I apologize, but I didn't measure any of this. I totally winged it.)
two generous handfuls of flour
salt (about 1/2 tsp, maybe less, maybe more)
1 tbsp curry powder
2 tbsp butter
approximately 2 to 3 tbsp warm water
In a small mixing bowl, stir together the flour, salt and curry powder with a fork.
Using hands, rub the butter into the flour until it's well mixed. (Like making pie crust).
Add the water 1 tbsp at a time, stirring with the fork.
Add enough water so that the dough forms a ball.
I divided the dough into four equal parts.
On a lightly floured board, roll out one part of the dough until thin.
Heat a cast iron pan over medium-high heat.
Once the skillet is hot, turn the heat down to medium.
Place the rolled out tortilla on the hot skillet; cook approximately 30 seconds on each side (adjust this time to how well they are getting cooked and how hot your skillet is).
Remove cooked tortilla from the skillet and keep warm while you roll out and cook the remaining tortillas.
One of these I cooked over a lower heat for a longer time and I found it dried out a bit in the center and was very similar to a cracker. That gives me some ideas...
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