Tag Archives: Jalapeño

7 Meals in 36 Hours (Or, “Driving Through Driving Through”)

In my pantry today:

  • 5 freezer and 2 “tonight’s” dinners

See I wasn’t really writing about what I was doing while I was doing it and the photographs are shameful afterthoughts to two days’ work and to several new recipes. I’ve been meaning without much forward momentum to make more meals to freeze and have on hand — while we could eat prepackaged dinners from the Indian grocery as if they’re going out of style (assuming they’ve ever been in it), there’s got to be a cheaper and more nutritious business to be had. It will all start painlessly enough:

  • 2 large yellow onions
  • 1 medium bulb garlic
  • 1/3 c olive oil

Slice and mince the respective bulbs and put everything in the crock pot on H. Let cook until the onions begin to beckon translucence. Erstwhile, work on two meals worth of

Aloo Matar

  • 1 10 0z can whole white potatoes
  • 1 c peas
  • 2 medium yellow onions
  • 4 large cloves garlic
  • 4 small-medium jalapeno peppers
  • 1 32 oz can crushed tomatoes
  • 3 tbsp vegetable ghee
  • 1 tbsp mustard seeds
  • 1 tbsp ginger-garlic paste
  • 1 c vegetable broth
  • 2-3 tbsp coriander
  • 3-4 tbsp cumin
  • 1 tsp turmeric
  • 1/4 tsp asafoetida

Chunky slice the onion, garlic and chiles. I left the seeds in the peppers this time because the four I picked were pitiful in stature. Melt ghee and sprinkle in the mustard seeds. Cook on ML until the onions begin their wilt then crank the heat to M. The mustard seeds should be popping by the time you mix the turmeric, ginger-garlic paste and 2 tbsp each: coriander, cumin into a buttery paste. Transfer everything to a food processor, pour in a dollop of broth and pulse until as smooth as possible. Return to the pan, add tomatoes and broth. Stir and bring to a low boil on M. Reduce heat to L and let cook down for a few hours before adding additional seasonings, sliced potatoes and peas. It’s not exactly like the store-bought version I so love, but it is an adequate substitute full of good things. 4 spoons.

Now go back to the crock pot. Everything should be sizzling at a light boil. Strain out all the onion and garlic chunks and throw them in the food processor. Pulse until as smooth as possible, then divide 2/3 of the goop back into the crock pot and 1/3 to a new pot on the stove. In this pot, there will be some kind of completely inauthentic version of

Red Bean Makhani

  • 1/3 pulsed crock pot doins
  • 1 11 oz can red beans
  • 1 6 oz can tomato sauce
  • 1/3 c half and half
  • 1/3 c vegetable broth
  • 2 tbsp hot curry powder
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/8 tsp asafoetida

Mix seasonings into the pot, making it even funkier a gunk. On heat rising to M, add in the tomato sauce, vegetable broth and cream. Throw in the beans and everything cook at a light boil on L for an hour or two. Then, return to the crock pot for marinarings. 5 spoons.

Crock Pot Marinara

  • 2/3 pulsed crock pot doins
  • 3 36oz cans crushed tomatoes
  • 2 6oz cans tomato sauce
  • 1 14oz can petite diced tomatoes
  • 1 4 oz can tomato paste
  • 1 tbsp basil
  • 1 tsp Italian seasoning
  • 1/2 tsp cumin
  • 1/8 tsp cayenne pepper

Put all of that in the crock pot and cook on L overnight. 4 spoons.

There’s enough going on in the Aloo Matar pot before the potatoes and peas went in that 1c was taken out as a base for a

Creamy Corn Curry

  • 1 c that stuff in pan #1
  • 1 c corn
  • 1 c diced frozen spinach
  • 1 16 oz container 1% milk
  • 1 5 oz can evaporated milk
  • 1/3 c unsweetened almond milk
  • 2 tsp corn starch
  • 1/4 tsp asafoetida

That little cardboard box of milk in the back of the cupboard? Empty it into a saucepan and bring it to a low boil, then keep it there for a couple hours. When it has thickened, skim off the skin and add the reserved stuff from pan #2. Stir cornstarch into the evaporated milk then thusly stir that into the milkpot. Add a little more almond milk to thin out any overthick attitude. Stir in corn and spinach, remove from heat. 4 spoons.

Five meals went into the freezer, and still there was enough marinara to make a

Cheesy Penne Bake

  • 3-4 c penne pasta, cooked
  • 2-3 c marinara
  • 1/3 c Parmesan cheese
  • 1/2 c mozzerella cheese
  • dusting of cayenne

Mix the pasta and sauce in a baking dish and sprinkle cheese atop. Bake in a 350 oven for 20m or until cheese is beginning to brown at the edges of the dish. This 5 spoon dish concludes a deeply satisfying almost-two-day-long act against the desire to hit a drive through at the end of a long day. I am so grateful to have had the ingredients and time to start taking care of this before the most hectic parts of the holiday season begin. Happy and safe Thanksgiving!

Today’s Lentils, Tomorrow’s… Lentils.

In my pantry today:

  • 1-2c lentils (cooked)
  • 2 cloves garlic
  • 1 large yellow onion
  • 1 green jalapeno
  • 1 orange jalapeno
  • 1 tbsp tomato paste
  • 1.5-2c unsweetened almond milk
  • 1 tsp safflower oil
  • 1 tsp vegetable ghee
  • 1 tbsp mustard seeds
  • 1 tbsp kala jeera
  • 1 tbsp ground flax
  • 2 tsp hot curry powder
  • 1/8 tsp asafoetida

This wasn’t going to be a freezer storage item, but life falls as it may and tonight was not its night (and tomorrow’s gonna be the night for what’s in the crock pot overnight now). I’m going to chalk it up to a preliminary success in my desire to have meals prepared ahead of time.

Start not-as-finely-chopped peppers (it is important right away to note that the jalapenos should have no seeds left), onion and garlic out on ML in a ghee/oil combo. Make sure the mustard seeds and kala jeera are in there too. Stir and sit back — when the mustard seeds commence to poppin’ turn off the heat. Spoon contents of the pan into a food processor, add curry powder, asafoetida, flax, tomato paste and 1c almond milk then puree everything into a single, succulent sauce. Spatula it back into the pan, add lentils and however much remaining almond milk you’d like. Heat everything to a near-boil and turn off the stove. When the sauce cools, either eat or freeze! I did taste this before it went on staycation in the icebox and I cannot wait until it gets to come back out — 4 spoons.

 

Happy Salad (or, “Salad But With Bacon, Potatoes, a Jalapeno and Homemade Dressing.”)

In my pantry today:

  • 6 slices bacon
  • 3 small yellow potatoes
  • 1 c kale, chopped and stems removed
  • 2 c baby red lettuce, chopped
  • 1 tbsp leek, sliced
  • 6-8 cherry tomatoes
  • 1 small jalapeno
  • 3 cloves garlic
  • 4 tsp olive oil
  • 1/2 c red wine vinegar
  • 1.5 tsp Greek seasoning
  • 1/2 tsp hot red chili powder

Wow, was my mind all over a delicious map tonight. Start out by massaging 1/2 tsp olive oil into your kale and setting it back in the fridge. Wash, stab a little, wrap in paper towels and microwave potatoes for three minutes (ignore the beep of the microwave for a while). Halve that jalapeno you picked from the generous container plant outside, remove the seeds and inner fuzz. Set halve the seeds aside, then flatten and delicately julienne the remaining pepper flesh.

Take a breath, start a new paragraph. Keep truckin.

Smash and mince your garlic. Put it and the reserved jalapeno seeds in 1/4 c olive oil in a mini saucepan on the stove. Let that cook slowly on ML until the garlic juuuuuust begins showing golden edges. Set aside for a few minutes.

Pan fry your bacon to your preferred consistency (I like mine dead as dead can be). Slice potatoes into large pieces and place in a baking dish with 1 tbsp bacon drippings spread in its bottom. Drizzle a little more on top, then sprinkle some Greek seasoning and red hot chili powder on. Place in 350° oven for 10-20 m, then:

[innnnnnnnnnnnhaaaaaaaaaaaaale]

Mix lettuce and kale and place in the bottom of a salad bowl. Rim the greens with spicy bacon-roasted potatoes. Top with leeks, tomatoes and julienned jalapeno… oh, and big-ass chunks of bacon. Serve with the garlapeno vinaigrette you just created with the sauteed garlic/seeds, 1/3 c red wine vinegar and 1/2 tsp Greek seasoning. Be happy — very happy — tonight with a salad for dinner. 5 spoons!

 

 

Photo Recap of the Weekish

In my pantry today:

  • Photographs of food I’ve been making but not writing about and I’m not going to make having taken them a complete moot point in this often otherwise cruel world.

These wontons began beautifully but ended badly. And that’s a damn shame, because fun ingredients like fresh garlic and sushi ginger began their filling. And then something happened which would then ruin the subsequently beautiful soup I’d made for them.  An unwittingly pureed bean paste teaches me to fold in a whisked egg rather than use the food processor for this step. I was heartily saddened upon the dinning time; these wontons can go to… well, I’ll just positively chalk them up to a learning experience. The soup itself was a delight. And an excellent appetizer for the take out Chinese I immediately offered to purchase in apology.

Because I felt a failure at rocking a delicious vegetarian concept, I thawed a roll of ground sausage. Because you can’t fail with ground sausage. Except this time. To be fair, it was less of an abject failure and more of a “this would be great if it wasn’t missing something” issue.It was still great, and beget the beans for additional recipes.

And then I looked at the tiny container garden on my back porch and did a spit take at the jalapeno plant. I picked a dozen peppers, left plenty behind and then stared at the pile for a few minutes.

I do not like pickled jalapenos. In fact, I really have never cared for most peppers. Cooking them before wasting away inside on the counter was a must. Several ideas arose, but for the moment I boldly went a little TGI Fridays with some leftover sausage-n-corn dip and made poppers. The remaining ten or so peppers were halved, the seeds removed and roasted with a little olive oil, garam masala, turmeric and Greek seasoning. After that they were diced and used in a very spicylicious curry (not pictured, but which utilized those above mentioned white beans and became two days worth of meals).

I’m almost caught up now. Next post is being written — and this forthcoming one’ll get it’s very own at 5 spoons!