Jala… Carrot… Peno… Matpe… Aw, I Can’t Make a Word Outta This Junk (or, “I Can Totally Make a Meal Out of This Junk”)

In my pantry today:

  • 1.5 c black matpe beans, cooked
  • 1/2 medium yellow onion
  • 4 cloves garlic
  • 1 large carrot
  • 1 small jalapeno
  • 1 tbsp safflower oil
  • 1 c broth
  • 1 tsp corn starch
  • 1 tsp garam masala
  • 1 tsp cardamom
  • 1/2 tsp turmeric
  • 1/4 tsp coriander
  • 1/4 tsp asafoetida

Ok, so we’re done with the CSA and back to our own wits. Our own wits have been left with some produce, but nothing that really seems to pair itself naturally with anything I was doing. There were still plenty carrots and that jalapeno plant on the porch was bearing many offspring.

When in doubt (and I was) saute some garlic and onion. Take those cooked matpe beans out of the freezer and set them to thaw in a bowl of warm water. Shrug and mince a small jalapeno (sans seeds); throw it into the pan. Grab a carrot and a vegetable peeler and set to peeling over the warmed contents on your stove. Don’t mix anything in, just make a big orange pile on top of the burner that started on M and has been since reduced to ML. Put seasonings on top of the carrotpile and mix it all together. Add broth and corn starch then stir in thawed beans. Bring to a boil on M, stirring, then reduce heat to L and cover.

This will be unexpectedly delicious… because it’s a just-picked adolescent, the jalapeno only adds a modicum of spice and lacks the severe musk of aged peppers. The shredded slices of carrot added a nice aesthetic to both the eyes and mouth. A light sauce was ensured so as to not overpower either route of beauty, but would still “man up” against the rice’s inherent tastelessness. I’ve been internally debating the spoon count on this since last night. To be on the safe side of a choice between 4 or 5 spoons, I will go with 4 spoons!

 

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One response to “Jala… Carrot… Peno… Matpe… Aw, I Can’t Make a Word Outta This Junk (or, “I Can Totally Make a Meal Out of This Junk”)

  1. Jalapenos (and especially pickled ones) are definitely part of my go to bling for casserole/last minute goulashy things. Yum!

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