Holy working week, Batman!

This is going to be a slightly scatterbrained post.

I have not been doing anything particularly awesome in the culinary sense this week. I did satisfy a craving for black forest cake by making my own. I made 2 rounds of the simplest and almost healthy chocolate cake in the world (coincidentally and completely by accident, it's vegan). Then, I got cherries from TJ's in light syrup, which I put between the two layers, and then I covered the whole deal in whipped cream (good-bye, vegan).

That was probably on the whole cheaper than buying a slice of cake somewhere which would have likely tasted of additives and other crap and would have left me feeling sad and unfulfilled. However, the downside is that I have half a black forest cake sitting in my fridge pleading with me to be eaten every time I open the fridge.

Bad planning, HungryGrad. Very bad. Must make massive cake construction coincide with a dinner party or something.

In other news, I have decided to limit the amount of pasta that Danny and I cook in one week to 1 pound, tops. Danny is a hardcore starch hound, but I think after this week even he is tired of pasta. We made lemon dill pasta salad, lime cilantro pasta salad, and a parsley pesto on pasta. I don't want anymore bloody pasta.

Happily, tonight is going to be pan seared fish, papaya salsa, and rutabaga latkes. I can't wait. I'm so tired of pasta that I engineered a sardine salad for lunch today. 1 can of sardines, 1 can of kippers, a glob of yogurt, some capers, mustard, and I think I should have squeezed some lemon in, but I didn't. I chopped up a ton of dill, sliced some cukes, and put it all in a tupperware with a few slivers of Jarlsberg. Ate it with a spoon, because I didn't even want bread.

People, I actively miss beans.

I made a vat of curried chicken a couple weeks ago, sans the chicken. I doubled the recipe (because I love it so much) and in lieu of chicken, I threw in 3 cans of beans - kidney, garbanzo, and some weird whitish ones. It was gone very rapidly, and is definitely in the running for something to make for the week, especially since it goes very well with lima bean and dill rice (a Persian thing) which is good because we have a huge bouquet of dill that needs to get eaten. Another possibility for this weekend's cooking activities is a lentil soup of epically hearty proportions, as well as a minestrone. I am so back on the bean. I want the minestrone to be vegetarian, but I haven't decided if I want to include hotdogs in the lentil soup. Need some input from Danny. There's also half a head of red cabbage that's going to get cooked down with an apple and an onion and some vinegar and sugar into sweet and sour cabbage.

This is odd, but i'm craving spinach. The frozen-in-a-block kind. I want to put it in the microwave, thaw and warm it, drain it, and then put the entire package on a steaming hot baked potato with a touch of sour cream, and some sauteed/roasted garlic. And some salt and pepper. That would make me incredibly happy.

Hm. Yet another meal possibility for the week...

Curried Chicken

This recipe for curried chicken allegedly came out of the Bombay Jews.  I'm nicking it from this cookbook my dad has.  Stay with me here because there are a lot of ingredients.  I know, not easy, but SO worth the effort.  It's not hard - it's essentially a stew after all - but it's not salad.  

- oil to sautee 

- 2 med. chopped onions

- 1 lb chopped tomatoes (fresh or canned, should be ~ 3 cups; I've used pureed tomatoes from a can and everyone loves it)

- 1 tblsp basic green masala (I'll post this below)

- 1 tsp garam masala

- 1 tsp dry masala for meat (posted below)

- 1/2 tsp fresh ginger, minced

- 1/2 tsp turmeric

- salt to taste

- 3 1/2 lbs chicken, skinned with excess fat trimmed off (I like thighs and drumsticks on the bone, but you can use whatever you want)

- 1/2 c water

- 2 medium potatoes, cubed.

- Stirfry onions in oil until brown but not burned.  Add tomatoes and stir briskly for 2 min, cover and cook for 10 minutes.

- Add all three masalas and spices (ginger and turmeric and salt), stirring for 5 minutes.

- Add in chicken and water, cover and cook ~45 minutes until chicken is done.  If water evaporates too fast, add more.  

- Add potatoes, simmer until they're tender, ~15 minutes.

About the spices... buy garam masala at your local Indian grocery.  

Dry Masala for Meat:

1 tblsp hot chili flakes

1 tblsp ground coriander

1/4 tsp garlic powder

1 tsp ground anise seed

1/4 tsp ground ginger

1/4 tsp ground turmeric

Mix and store.  This will obv. last a while...

Green Masala

4 oz fresh cilantro leaves

1 head of garlic, ~8 cloves

4-6 oz semihot green chili

1/2 tsp salt

Blenderize and put in the fridge.  You don't have to make the above for one batch of curried chicken.  Just chop a tbsp worth of cilantro and garlic.  Then throw in as much chili as you want. 

I know the recipe seems like a big deal, but dude.  It is so tasty.  I think of it in three stages, the sautee, the spices, and the simmering.  The onions and tomato are the sautee, all the spices are next, and then the chicken goes in (followed by the potatoes) which is the simmer.  Serve it over rice, basmati if you have it.  You can leave out the meat for a vegetarian crowd and use several cans of beans instead.  I've never tried it with tofu or tempeh, but I doubt that'll be bad.  If you want to control the heat, leave out the chili flakes in the masala for meat.  (NB: Masalas are just spice blends.)  You can also ratchet up the heat by tossing in more chili.  Even sans capsaicin, it's very flavorful.  I made it with just the slightest hint of heat, and it was good for everyone, with minced fresh cayenne peppers on the side (from my mom's garden, of course!).  

This is one of my favorite things to eat.  Try it.  :)

Improv!

So Danny and I had people over yesterday evening.  We made curried chicken.  That was our plan, curried chicken.  Then we realized we had no munchables.  There was a bag of veggie booty, which reminds me of styrofoam with salt and cheese flavor.  The veggie booty was the kind dusted with green stuff (powdered kale and spinach?  maybe?), and as Danny poured it into a bowl, I had a brain flash!  MARTIAN POOP.  IT LOOKED LIKE MARTIAN POOP.  

So I stuck a sign in the bowl saying "martian poop."  

But aside from that, we had no munchies.  So I improvised a dip.  1 can of white beans, a few spoons of sour cream, 1 clove of garlic, a scant 1/4 cup of rinsed capers, and some dill.  Put in food processor, add a small dash of vinegar to bring up the tangyness factor.  The capers were salty enough, and dried dill was fine.  Sure, fresh is always nice, and I could see this tasting really awesome with tarragon and lemon (use the juice instead of vinegar and some zest for flavor), or basil and oregano.  You could take it in another direction by adding maybe some chipotle en adobo and cilantro.  The beans and sour cream and garlic are the base, and the herbs, sour (vinegar, lemon, lime), and capers are where I'd play around.  Of course, you could use yogurt instead of sour cream or avocado instead of beans to make an avocado crema, or use red beans or garbanzo beans, or whatever strikes your fancy.  

My version with the capers, dill, and vinegar tasted good.  It's kind of like ranch dressing, but more flavorful and it took all of five seconds to throw together.  Oh yeah, and it doesn't have any weird crap in it.  It seemed to go over well, and people ate it.  

So, the little gathering was a success, and we totally forgot to take out the ice cream a friend brought for dessert.  No one seemed to miss it terribly.  As usual, no one left hungry.  Actually, I felt like I accomplished something because Danny's brother who really doesn't like spicy food seemed to either pretend to enjoy the chicken or genuinely did.  I didn't make it spicy-hot, but I did make it spicy-flavorful.  I feel like I'm doing good things by introducing some newer flavors... :)