Rainy Day Oatmeal With Egg

This is the sort of breakfast that my Mom would have taught me, when I was young. Maybe she did, I don't remember...

>> See it done!

Ingredients

• 1 C Oatmeal, Quick Cooking.
• 2 Eggs.
• Butter / margerine, a teaspoon or so.
• A dash Curry Powder.
• 2 dashes of Ginger.
• A dash of Onion Powder.
• Boiling Water.

Preparation

1. Add oatmeal to a microwave safe individual serving bowl.
2. Add spices to oatmeal, and mix.
3. Pour boiling water over oatmeal and mix. Add water until slightly soupy.
4. Let oatmeal cook and cool. Oatmeal will be a clay like paste. This is what kidz love (yes, I had fun too).
Add butter, mix well.
5. Take a teaspoon (or use fingers), and mold the oatmeal into a bowl, pressing against inside edge of the outer bowl. Mold the bottom of the oatmeal bowl, decoratively.
6. Break open eggs - carefully - into a coffee cup. Don't break the yolks.
7. Pour eggs into the oatmeal bowl. Don't break the yolks.
8. Pour boiling water over the egg whites, carefully. Don't break the yolks. When done, the water should cover tops of the yolks. It's like poaching the agg.
9. Take a toothpick, and carefully poke 2 or 3 holes in each yolk. Don't break the yolks.
10. Cover the bowl with a larger and flat shallow plastic bowl, place in a microwave, cook 1 minute on high at 100%.
11. Remove from the microwave and check. Egg white should be solid white, yolk should be creamy like a sunny side up egg.
12. As necessary, repeat in 30 second bursts, until egg is properly cooked.
13. Break yolks, and mix with oatmeal in chunks.
14. Garnish / add condiments. I like grated cheese, salsa, minced onion, more salsa. Cover with bean salad or maybe cucumber / yogurt dressing, as available.
15. Eat when cool enough.

See It Done!

(Coming soon)!

Epidemic Mac&Cheese

This will be my second of three meals that use ingredients that can be stored for a long time - and cooked quickly.

The humble Mac & Cheese is a comfort food, favoured by many. Mac & Cheese comforts me, too - even more so, when it contains veggies and spices. Here, 3 of the 5 magical spices.

Ingredients:

• 1 Box Mac&Cheese mix.
• 1 T Onion chopped / minced, dried.
• 1/4 t Curry powder.
• 1/2 t Garlic powder.
• 1/2 t Ginger powder.
• 1/2 t Onion powder.
• 1/4 t Paprika.
• 1/4 t Tumeric.
• 4 T Butter / Margarine.
• 1/4 C Milk.

Preparation:

1. Boil water in a large pot.
2. Add dried onion to boiling water.
3. Add noodles to water, cook until tender.
4. Drain cooked noodles, put in mixing bowl, add butter, milk, cheese, mix well.
5. Add spices, mix.
6. Add butter, milk, mix well.
7. Add cheese powder, mix.
8. Serve, immediately.

CoronaVirus Rice

This started out as CoronaVirus Prevention broth - but I like curry and ginger. And someone else suggested adding rice.

CoronaVirus is not going away! Eat healthy!!


Here, we have all 5 identified healthy spices - some in rather generous quantity.

Ingredients

• 1/2 t Cayenne Pepper.
• 1/2 t Cinnamon.
• 1 t Curry Powder.
• 6 cloves fresh garlic.
• 1/2 C Ginger Root ("fresh ginger") chunks / 2 T ground ginger..
• 1/2 t Tumeric.
• 1 large onion, diced.
• 1 cube / 1 T powder bouillon.
• 2 C rice, well rinsed and drained, until clear water.
• 8 C water.

Preparation

1. Rinse and drain rice, repeatedly - until water drains clear. This removes starch.
2. Dice onion, mince 2 cloves of garlic, peel and mince 2 or 3 chunks of ginger root (as possible, without cutting yourself).
3. Add water to a deep pot or dutch oven, bring to a boil.
4. Add bouillon, curry powder, minced and whole garlic cloves, grated / minced / whole ginger root, diced onion, rice to boiling water.
5. Add any other interesting veggies, as desired.
6. Reduce water from boil, to slow simmer.
7. Stir, and cover mixture - and simmer. Stir frequently and well, until no water is visible, Remove from heat, and let it cool until all water is absorbed,
8. Refrigerate in a large pot with tight cover. Warm up in microwave, when hungry. If not hungry, force eat some anyway, regularly.

Protect yourself for CoronaVirus - drink lots of garlic water. I added ginger and onion, and someone else suggested rice. Drink / eat up - and wash your hands!

Chorizo Turkey Thighs

My family has always preferred dark meat turkey. You can have the breast, we'll take the drumsticks and thighs!

>> See it done!


Ingredients

• 1/2 lb Chorizo Sausage.
• 3 C Cornbread Stuffing mix (1 1/2 boxes).
• 3 - 5 lbs Turkey Thighs.
• 1 C chicken broth.
• 1 rib celery, chopped.
• 1 bu cilantro, chopped.
• 1 t chili powder.
• 1 clove garlic, minced.
• 1/4 t ginger.
• 1/4 t pepper.
• 1/4 t salt.
• 2 - 3 T olive oil.
• 1 small onion (1/2 C), chopped.
• 4 - 7 oz can chopped green chilis.

Preparation

1. Set oven to 325 F.
2. Heat up a large skillet, and add olive oil to cover the bottom.
3. Mix chorizo and onion in the skillet. Cook until the chorizo is slightly brown, and the onion is transparent.
4. Add celery and garlic, cook until celery is tender.
5. Add chopped chilis, stuffing mix and chicken broth.
6. Cook briefly, until most of the broth is absorbed by the stuffing mix.
7. Add the cilantro, toss briefly.
8. Spoon the stuffing mixture into a 9" baking dish.
9. Put turkey thighs on top of the stuffing mixture, with the skin side up.
10. Rub the skin with olive oil.
11. Mix chili powder, ginger, pepper, salt.
12. Rub the spice mixture into the thigh skin.
13. Roast in the heated oven 2 hours - or until a poultry thermometer reads 175 F.
14. Add more broth, until the stuffing is appropriately moist.
15. Toss briefly, and serve immediately.

See it Done!

Turkey thighs, 1/2 lb of chorizo sausage, chili powder / ginger / pepper / salt.

3 C stuffing mix, 1 C broth, 1/2 C chopped onion, 1 rib celery - chopped, 1 garlic clove - minced, 4 - 7 oz chopped chilis, 1/4 C cilantro.

Mix chorizo and onion in a heated large skillet, and cook until the onions are transparent.

Add chopped celery, and minced garlic.

Cook until celery is soft.

Add chilies, stuffing mix, and chicken broth. Cook briefly, until most of the broth is absorbed by the stuffing mix.

Add cilantro, and mix. Spoon the stuffing into a 9" baking dish.

Put thighs on to top of stuffing, skin side up. Rub olive oil into the skin.

Combine the chili powder / ginger / pepper / salt.

Rub the spice mixture into the skin.

Roast at 325 F for 2 hours - or until a poultry thermometer reads 175 F.

Wait.

Almost ready.

Add broth, until the stuffing is appropriately moist. Toss the stuffing briefly, and serve.

Bourbon Chicken

You can serve this as "bourbon barbeque chicken", with the sauce absorbed by the chicken. It is so fragrant, as it cooks.

Since I cooked it overnight, the first time, it made an excellent breakfast sandwich.

Grated ginger is a key ingredient. Avoid grating your fingers, when grating the ginger.


Ingredients

• 2 or 3 lbs chicken
• 1/4 C cornstarch
• 1/4 C sliced green onions (to taste)
• Bourbon Sauce

Bourbon Sauce

• 1/3 cup apple juice
• 1/4 cup bourbon
• 4 cloves minced garlic
• 1/2 teaspoon freshly grated ginger
• 1/2 teaspoon crushed red chili flakes
• 1 1/2 tablespoons honey
• 1/4 cup ketchup
• salt & pepper, if needed
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 3 tablespoons cider vinegar
• 1/4 cup water

Preparation

1. Mix all sauce ingredients in a bowl.
2. Place chicken in slow cooker, pour sauce over chicken. Cover and cook on Low 6-7 hours / overnight.
3. Remove cooked chicken from pot, leaving the sauce.
4. Combine 1/4 C water with cornstarch. Turn cooker up to High. Pour cornstarch mixture into the sauce. Cover and allow sauce to thicken, stirring occasionally (5 - 10 minutes).
5. While the sauce is cooking, shred chicken using two forks. With chicken properly cooked, it will almost shred itself.
6. Stir shredded chicken back into the sauce and add green onions.
7. Turn cooker to Warm, cover, get the rest of the meal ready (if you can wait). Sample as necessary - and pour yourself a finger of bourbon. Cook until the sauce is absorbed by the chicken, to serve as barbeque - or serve over rice, as is.

Inspired by SpendWithPennies: Crock Pot Bourbon Chicken - and simplified by me. This was my first recipe using freshly grated ginger - and the grating was worth it.

Skillet Cooked Apples

This is a perfect way to use up apples, getting slightly ripe in my refrigerator. It's healthy (if you use margarine or oil) - but tastes decadent.

I like an old fashioned cast iron skillet, from time to time - but a non stick pan made the picture taking easier.

>> See it done!


Ingredients

• 1/4 C butter (margarine / cooking oil).
• 3 lbs (8 or 9) apples, cored and chopped.
• 1 C ripe grapes, or 1/2 C raisins.
• 1/4 C brown sugar.
• 1/4 t cinnamon.
• 1/8 t ginger.
• 1/8 t nutmeg.
• 1/4 C bourbon / rum (opt).

Preparation

1. Core then chop the apples.
2. Heat up a large skillet on high heat, add butter (margarine) to melt. Or use cooking oil for low cholesterol.
3. Reduce heat to medium, and add apples and grapes or raisins.
4. Stir fruit so each piece is lightly coated in melted butter (margarine).
5. Sprinkle fruit with cinnamon, ginger, and nutmeg, stir to mix thoroughly.
6. Sprinkle with sugar, stir again.
7. Saute fruit mixture, stirring frequently, until apple pieces are soft. Cover, reduce to low heat, simmer 10 - 15 minutes. The pan will have a good amount (1/4 C or so) of juice in the bottom.
8. Drizzle with bourbon or rum, if interested.
9. Spoon cooked mixture into serving bowls, decorate lightly with ice cream - or Yogurt Sauce (opt).

See it Done!

Apples (cored), spices, raisins, sugar.

Chop the apples.

Melt butter in the skillet.

Add the apples.

Add raisins. Add spices, then sugar, stirring each time. The aroma fills the house.

Cook on medium, stirring occasionally, until apples are soft. Cover, simmer on low 10 - 15 minutes. Drizzle with bourbon / rum if desired.

Serve hot, from the skillet.

Jambalaya (Dollar Store)

Everything here can come from a Dollar Store - and it cooks in a microwave. It's perfect for a quick potluck contribution.

Try the Supreme Version, with additional / fresh ingredients, for a special dish.

This is perfect. to "celebrate" the first day of winter.

>> See it done!

>> Supreme Version


Ingredients

• Jambalaya Mix, 8 oz
• Chicken, 2 x 8 oz sandwiches
• Chili powder, 1 t
• Curry powder, 1 t
• Garlic, 1 clove, minced
• Ginger powder, 1 t
• Mushroom pieces, 10 oz can / jar
• Onions, chopped and dried, 2 T
• Red pepper strips, 10 oz jar / diced pimento peppers, 4 oz jar
• Rotel tomatoes / green chilies, 10 oz can
• Water, 3 C
• Salsa, 4 oz

Preparation

1. Remove chicken patties from sandwiches, chop chicken into 1/4" cubes.
2. Mix Jambalaya mix, chopped chicken, chopped onion, spices.
3. Add water.
4. Microwave mix etc 10 minutes, on high.
5. Add 1/2 to 3/4 each of the veggies.
6. Microwave 30 - 40 minutes, on high - 10 minutes at a time, stirring each 10 minutes.
7. When all liquid is absorbed by the rice, the jambalaya is done. Cover, and let it sit 10 - 15 minutes to thicken.
8. Add remainder of veggies, and salsa. Mix well.
9. Let it cool slightly, and serve.
10. Have lots of cold beer, soft beverages, and / or water ready.

Supreme Version

• Substitute 8 oz fresh ground turkey - for chicken sandwiches.
• Add 6 - 8 oz canned shellfish (clams, oysters, scallops).
• Substitute 1 medium fresh onion, diced - for dried onions.
• Added / substituted ingredients may overfill the typical microwave casserole dish. Cook in a dutch oven on stovetop, instead of in microwave - it is much easier to stir ingredients when cooking in a stovetop pot.
• Saute the meat - then the garlic, onions, mushrooms, and tomatoes - in that order - before adding rice and spices.

See it Done!

Jambalaya Mix, spices, water, vegs, chicken.

Add spices, and water.

Add vegs, and chicken.

Cook until no water is visible.

Stir once more. Mix everything lovingly.

Cover, and leave alone for 15 minutes.

Stir once more - and serve. Some sourdough bread - and a nice red wine (or apple / mango juice) - are perfect accompaniments.

Sweet Plantains

This is one of my favourite memories, from my years in Miami - sweet plantains.

Ingredients

• 2 plaintains, black and soft, but not mushy.
• viniagrette salad dressing, 1/4 C.
• Mae Ploy sweet chili sauce, 1/4 C.
• salsa, fresh, 1/2 C.
• ginger, 1/4 t.
• California Taboulli.
• California Hummus.
• Trader Joes Cauliflower Curry Salad.

Preparation

1. Peel, then slice plantains, 1/4 " thick.
2. Add to microwaveable dish.
3. Add salad dressing, chili sauce, salsa, and ginger, toss lightly.
4. Microwave on high, 8 - 10 min.
5. Let it cool, for 5 minutes, as the plantains finish cooking.
6. Add curry salad, hummus, taboulli.
7. Enjoy when ready.

Cold Ramen Salad

Continuing my exploration of the humble Ramen soup mix, I find that, given the right spices, it makes a rather satisfying meal.

Ingredients

• i package Shrimp / your choice flavour Ramen soup
• 1/16 t cayenne pepper
• 1/4 t curry powder
• 1/4 t fish oil (opt)
• 1/8 t garlic flakes
• 1/4 t ginger
• 1/8 t mint
• 1/4 t onion flakes
• 1/4 t sesame seeds
• 1/8 t tarragon
• 1/2 t tomato sauce (opt)
• 1/16 t tumeric
• 6 or so slices of cucumber, quartered
• 1/2 stalk green onion, chopped
• 1/4 bu parsley, chopped
• 1 roma tomato, chopped
• 1 handful mixed salad greens

Preparation

1. Crumble noodles, into bowl.
2. Mix noodle flavour packet, dry herbs, spices, dried vegs, noodles.
3. Add salad greens, mix again.
4. Add boiling water to cover, stir, let it cook.
5. When salad greens are just slightly tender, it's ready.
6. Drain excess liquid, set aside.
7. Add fresh vegs, toss lightly.
8. Decorate with soy sauce, sweet chili sauce (Mae Ploy).
9. Serve cold, with sourdough bread, Thai tea.

---

Continuing my experimentation, I observed that ramen noodles do not always require boiling water. Given enough soaking, 15 minutes of soaking in cold water will produce chewy ("al dente") noodles - and a tasty meal.

The longer you soak the noodles, the more water is absorbed - and the less to be drained and set aside.

The idea of adding enough water ("to cover") simply ensures that the noodles on the top get the chance to soften. Water temperature may or may not be important. YMMV.

---

Guacamole

Guacamole is one of my favourite appetisers, to enjoy at a typical Mexican restaurant.


It's not hard to make, as long as you get the avocado ripe!


Ingredients

• 1 large / 2 medium ripe avocado
• 1 lime / 1/4 C lime juice
• 1 clove garlic
• 1 jalapeno pepper
• 1/2 medium onion (red is preferred, i used white)
• 1 roma tomato
• 1/2 bunch cilantro
• salt, to taste

Preparation

1. Cut the avocado(s) in half, remove pit(s), scrape contents into mixing bowl.
2. Dice avocado, using a nice sharp knife, in mixing bowl. No mess, knife goes right through.
3. Immediately add lime juice, to keep avocado green, and mix well.
4. Smash, then mince garlic, mix into diced avocado.
5. Dice jalapeno and onion, mix into avocado mix.
6. Dice tomato, mix into avocado mix.
7. Chop cilantro, mix into avocado mix.
8. Add salt, to taste.
9. Garnish with a couple cilantro stalks, and some tomato (or a splash of Mae Ploy), and serve.

Thai Style Peanut Sauce

Thai Style peanut sauce is a tasty addition to many quick meals. I keep a pint in the refrigerator, for anything that needs a kick.

Ingredients

• 1/4 C peanut butter
• 1 serrano chili pepper, carefully and finely minced (**)
• 2 T Mae Ploy sweet chili sauce
• 2 T soy sauce
• 1 t brown sugar
• 1 T sesame paste (Tahini)
• 2 T sesame or vegetable oil
• 1 lime, juiced
• 1 t ginger powder
• 1/4 C yogurt - plain, unsweetened

Preparation

1. Mix all ingredients, adding chili sauce, soy sauce, oil, and lime juice a bit at a time, and to taste, until the mixture is thin enough to pour.
2. Make it thin, to marinate cucumber slices - medium thick, to use as salad dressing - or really thick, to use as dip for sourdough bread, or taco chips.
3. The one rule is that you should make it in quantity, because it will be eaten in quantity.

Inspired by Season With Spice: Easy Thai Peanut Sauce - and limited by reality (and what I had in my kitchen).

(**) Follow Safety Precautions when you prepare this, please.

More New Spices

I ran out of dried mint a month ago, and I've been waiting to get another bag. I finally got the opportunity to visit my favorite Middle Eastern grocery, this week.


A huge bag of dried mint, for $3.00 ($20.00 worth, at a supermarket). Plus caraway, cardamom, and ginger root.

I'll buy spices in plastic bags, especially at these prices - but I hate storing spices in the bags, when I have this collection of empty spice jars. The jars are way more convenient to open, when I cook.

This is at least $50.00 at supermarket prices (except you can't get black caraway, anywhere). At Afghan Market in Concord, this was just over $10.00.

Unlike my last spice purchase, I know everything here. The black caraway is an essential in my chili and similar dishes - Cuban Style Black Beans, for instance. And the mint will go into a lot of dishes - including the Sesame Mint Rice.

A most satisfying afternoon shopping.

California Style Lime Peanut Bean Curry

Beans and peanut curry are a great combination. Dried beans keep forever in the pantry - and can be used easily in an emergency.

This is similar to California style red beans - except the flavourings use a curry powder base, instead of chili powder - and the lime / peanut butter. And, it takes some from the Cuban style black beans - except the sour black beans use an orange, but the red beans are sweeter and use a lime.

Only rinse the beans twice, to make sure they are clean - then stash in refrigerator, in water, while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour.

• 1 lb dried red beans
• 2 - 3 carrots, well scrubbed and chopped, 1/4" sections
• 3 - 4 cloves of garlic, chopped, 1//4" squares
• 1 medium onion, chopped, 1/2" squares
• 1 jalapeno pepper, chopped, 1/4" squares
• 1 sweet pepper, chopped, 1/2" squares
• 2 cubes / 2 t bouillon
• 1/4 t cayenne pepper
• 1/2 t coriander
• 1/2 t cumin
• 1 t curry powder
• 1 t garam masala
• 1 T ginger
• 1/2 t paprika
• 1/4 t tumeric
• 1 6oz can tomato sauce
• 1/2 C peanut butter
• 1 lime, scrubbed and whole

1. Rinse beans, twice, in large bowl. Let them sit in the refrigerator, in water, while you prepare the vegetables.
2. When vegetables are ready, dump beans and water - un drained - into a large pot.
3. Add vegetables, and enough water to make everything float.
4. Bring water to a boil, and add spices. Do not add lime, peanut butter, or tomato sauce, yet.
5. Reduce to simmer, cover, and let them cook. 2 - 3 hours gives me what I like - I suspect that you can't overcook this recipe, as long as you add water periodically. Sample beans and sauce, an hour after start.
6. If the beans and spices make you sneeze, you have just enough spices. The peanut butter and tomato sauce will bring the spice level down.
7. At 1 1/2 hours, the beans will be chewy. Add peanut butter, using a fork, stir until dissolved and mixed. Then add tomato sauce and the lime, stir again.
8. When beans are soft enough to eat without chewing, they are ready.
9. Turn off stove, uncover, let them sit until they are cool enough to enjoy.
10. Serve over Bengali style sesame mint rice, with sourdough bread.
11. Refrigerated over night, they are even more tasty.

California Style Red Beans

This is similar to Cuban style black beans - except the flavourings use a chili powder base, instead of curry powder.

Only rinse the beans twice, to make sure they are clean - then stash in refrigerator, in water, while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour.

• 1 lb dried red beans
• 1 - 2 carrots, well scrubbed and chopped, 1/4" sections
• 2 - 3 cloves of garlic, sliced
• 1 medium onion, chopped, 1/2" squares
• 1 jalapeno pepper, minced
• 1 sweet pepper, chopped
• 2 cubes / 2 t bouillon
• 2 bay leaves, whole
• 1/4 t cayenne pepper
• 1 T chili powder
• 1 t Kashmiri chili powder
• 1/2 t cumin
• 1/2 t mustard
• 1/2 t paprika
• 1/4 t tumeric
• 1 6oz can tomato sauce

1. Rinse beans, twice, in large bowl. Let them sit in the refrigerator, in water, while you prepare the vegetables.
2. When vegetables are ready, dump beans and water - un drained - into a large pot.
3. Add vegetables, and enough water to make everything float.
4. Bring water to a boil, and add spices.
5. Reduce to simmer, cover, and let them cook. 2 hours gives me what I like.
6. When beans are soft enough to eat without chewing, they are ready.
7. Turn off stove, uncover, let them sit until they are cool enough to enjoy.
8. Serve over Bengali style sesame mint rice, with sourdough bread. Garnish / mix with mango salsa.
9. Refrigerated over night, they are even more tasty.

Cuban Style Black Beans

This is quick, and easy to fix.


Don't rinse the beans, any more than necessary.

Only rinse the beans twice, to make sure they are clean - then stash in refrigerator while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour. That may be the missing ingredient, that I have not found - until yesterday.

• 4 C dried / 4 x 14 oz cans / 1 lb dried black beans
• 3 - 4 carrots, well scrubbed and chopped, 1/2" sections
• 3 - 4 cloves of garlic, quartered
• 1 medium onion, chopped, 1/2" squares
• 1 orange, scrubbed and whole (opt)
• 1 jalapeno pepper, chopped
• 1 sweet pepper, chopped
• 2 cubes / 2 t bouillon
• 2 bay leaves, whole
• 1 t caraway seeds (black caraway is best)
• 1/2 t cayenne pepper
• 1 t cilantro
• 1 t cumin
• 1/2 t paprika
• 1 6oz can tomato sauce (opt)

1. Rinse beans, twice, in large bowl. Let them sit in the refrigerator, while you prepare the vegetables.
2. When vegetables are ready, dump beans and water - un drained - into a large pot.
3. Add orange (opt), vegetables, and enough water to make everything float.
4. Bring water to a boil, and add spices.
5. Reduce to simmer, cover, and let them cook. Most recipes claim 1 1/2 hours - I decided 2 - 3 hours gives me what I like.
6. When beans are soft enough to eat without chewing, they are ready.
7. Turn off stove, uncover, let them sit until they are cool enough to enjoy.
8. Serve over Bengali style rice, with sourdough bread. Garnish / mix with mango salsa.
9. Refrigerated over night, they are even more tasty.

New Spices

After some urging by friends, I tossed some of my older spices. This week, I ordered some new ones, to replace a few that I ran out of recently - and to try some different ones.

Sent by Mark & Reese at Season With Spice, using USPS Express Mail. 3 days after placing the order, I was taking the picture.

Now, to find some new recipes. I am familiar with coriander and mustard. And I have a few curry recipes. Garam Masala I am just learning - and the other two will be completely new.

So, Google is your friend, we'll see what happens.

Curry Potatoes

I love the smell of Curry Potatoes with garlic in the evening - it smells like - - - dinner.

Eat first, take pictures after. And this is what was left.

Ingredients

• 6 medium / 12 small potatoes, chopped
• 3 cloves garlic, thinly sliced
• 1 T sliced jalapenos
• 1 T nopalitos
• 1 can chopped tomatoes
• 1 can red beans
• 2 T bouillon powder / 2 cubes bouillon
• 1/4 t cayenne pepper
• 1/2 t coriander powder
• 1/2 t cumin powder
• 1 T curry powder
• 1/2 t garam masala

Preparation

1. Chop potatoes, slice garlic.
2. Heat up dutch oven, until water sizzles on bottom.
3. Cover bottom with oil.
4. Saute garlic 15 seconds or so, just long enough until the room fills with the aroma.
5. Add potatoes, stir like crazy 1 - 2 minutes until potatoes brown just slightly.
6. Add beans and tomatoes, mix. With the right amount of potatoes, the top layer should be 1/2 floating in juice.
7. Add nopalitos and jalapenos, and a bit of juice from each jar.
8. Add spices, and mix well.
9. Bring to boil, reduce to slow simmer.
10. Stir frequently.
11. When potatoes just stick to the spoon, cover pan, turn off heat, let it finish and cool down to not burn your mouth.
12. Serve with sourdough bread, or steamed tortillas - and dark Mexican beer.

Winter Stew

My least favourite season of the year - so maybe I will "celebrate" with a new recipe (OK, I am posting it 2 days late!).

In this case, I had run out of ginger - but mint and rosemary made an interesting substitute.

• 2 T / 2 cubes bouillon
• 3 cloves garlic, sliced thinly
• 1 medium onion, diced
• 1 jalapeno pepper, minced
• 3 or 4 good sized carrots, chopped
• 1 can corn
• 1 can peas
• 1 can tomatoes, diced
• 1/2 pound tube steaks
• 1/4 t black pepper
• 1/4 t cayenne pepper
• 1 T chili powder
• 1/2 t cumin
• 1 T dried mint, crumbled
• 1/2 t rosemary, crumbled
• 4 C water
• 2 C white rice

1. Dice, chop, mince, slice fresh vegetables, set aside.
2. Slice tube steaks, into 1/4" medallions.
3. Heat up large dutch oven, add 1 T or so cooking oil, saute garlic 30 seconds or so (I Love the aroma of garlic, frying).
4. Add onions, jalapeno pepper, saute until onion is transparent.
5. Add bouillon, carrots, corn, peas, tomatoes, spices, tube steak medallions, water, mix well. Cook until largest chunks of carrots are chewy.
6. Add rice, mix well. Cook until rice is soft. Stir rice frequently, add water if necessary.

Serve with warm (steamed) tortillas, and dark Mexican beer - Negra Modelo would be my fave here.

Thanksgiving 2014

My neighbours and I are all tired of Thanksgiving Turkey. We sort of got the idea (blame it on the Jack) of having what you come up with.

The rules are simple.

1. Half must be "leftovers", or "whatever is in the cabinet / refrigerator".
2. No going to the store.
3. No burning each other out.
4. 3/4 of the audience (people who did not cook it) have to be able to eat it.

So, we'll see what we get. We all love spicy stuff.

• 3 clove garlic
• 1 medium onion
• 1/2 pound tube steak, sliced 1/4" thick medallions
• 1 can beans (2 would have been better)
• 1 can tomatoes
• 1 C leftover canned corn, in juice
• 2 T sliced jalapenos
• 1/4 C nopalitos
• 2 T bouillon powder (or 2 cubes)
• 1/4 t cayenne pepper
• 1/2 t cumin
• 1/2 t curry powder
• 1 T ginger
• 1/2 t mustard
• 1 T sesame seeds
• 1/4 t tumeric
• 2 C rice
• 3 C water (4 C total, for 2 C rice)

And cook.

1. Saute the garlic and onion (I love the smell of sauteing garlic).
2. Add everything else but rice and water, bring to boil, reduce to simmer, cook 1/2 hour or so.
3. Add rice, and water, being to boil, reduce to simmer, cook until rice is tender.
4. Drink more Jack.
5. 3 of us added just a tiny bit of Tabasco - and we all ate it.
6. See what else we got - but my neighbours don't publish recipe blogs. 8-(

Chuck's Potatoes Au Gratin

This is yet another example of making what you want, with what you have in the kitchen.

• Butter, 1 T (opt).
• Celery, 1 stalk.
• Cornflakes or similar cereal, crumbled / crushed, 1 C (opt).
• Onion, 1 medium.
• Potatoes, 5 - 6 medium, sliced and quartered.
• Soup, anything creamy (I used tomato), 1 can.
• Milk, 1/4 C or so.
• Cheese, 1 C (I used Parmesan grated).
• Cumin, 1/4 t.
• Ginger, 1/2 t (OK, I like ginger).
• Pepper, 1/4 t (I add pepper to everything).
• Salt, 1/4 t (If you wish).
• Tumeric, 1/4 t (It's good for you).

1. Slice the potatoes, 1/4" thick - then quarter the slices.
2. Dice the onion, and the celery.
3. Mix celery, onion, and potatoes in a large casserole dish, and microwave until the potatoes are chewy (15 - 30 minutes).
4. Grate or mince the cheese, if necessary.
5. Mix the cheese, milk, soup, and spices - pour the mixture over the vegetables, and mix well.
6. (Opt) Melt butter / margarine, mix with cornflakes, pour over the soup / vegetable mixture.
7. Bake in oven or microwave, until potatoes are soft, and cheese is nicely melted (another 15 - 30 minutes).