Menu for the week of 12/28

Sun
leftovers

Mon
black beans (Columbia Restaurant recipe)
rice
salad

Tues
Bhangra Burrito with chickpea-potato curry and spinach- rebar
recipe follows- I really love this! It reminds me a bit of a samosa but baked not fried.

Wed
still planning a New Year's Eve feast

Thur
black-eyed peas
Hopping John
mustard greens
cornbread


Bhangra Burrito
with chickpea-potato curry and spinach
rebar
yield: 6 burritos

"Unconventional burrito fillings are inevitable in the world of cultural food fusion. In this recipe, the corss-cultural mix makes perfect sense- the filling is pure Indian and the Mexican tortilla that wraps up the curry is a close cousin to the chapathi. The outcome is delicious and makes an ideal lunch or dinner entree. Serve with mint-mango chutney and steamed basmati rice."

4 garlic cloves
1 oz (30 g) ginger, peeled
1 jalapeno pepper, with seeds
1 red pepper, seeded
6 Roma tomatoes
3 tablespoons (30 ml) vegetable oil
1 medium onion, diced
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) toasted and ground cumin
1 teaspoon (5 ml) toasted and ground coriander
1 teaspoon (5 ml) sweet paprika
1/4 teaspoon (1.2 ml) tumeric
1/2 teasoon (5 ml) cracked pepper
1 x 19 fl oz (540 ml) can chickpeas
2 lbs (900 g) red potatoes, 1/2" dice
1/2 bunch cilantro, stemmed and chopped
1 bunch spinach, washed, stemmed and sliced into 1/2" thick ribbons

Roughly chop garlic, ginger, jalapeno, red pepper and tomatoes. Place in a food processor and pulse to form a coarse puree. Heat 2 tablespoons oil in a large saucepan over medium heat and suate onion with 1/2 teasoon salt until translucent. Stir in cumin, coriander, paprika, turmeric and pepper and continue to saute to cook the spices. Add the vegetable puree and simmer gently 5-10 minutes. Add chickpeas and cook a further 10 minutes to heat through. Set aside.

Meanwhile, pre-heat oven to 350F. Toss diced potatoes with remaining 1 tablespoon oil and 1/2 teaspoon salt. Spread out on a parchment-lined baking sheet and roast until lightly golden and soft, about 15-20 minutes. Toss the chick pea mixture with roasted potatoes and chopped cilantro. Season to taste.

To roll, lay a tortilla and spread 1 cup spinach ribbons topped with 1 cup chick pea curry across the middle of the tortilla. Roll it up into a cylinder and place seam-side down in a lightly oiled baking dish. Repeat with remaining filling, cover with foil and bake 30 minutes to heat through. Serve hot with chutney and rice.

A great class, a beginner's curry and a dal

A friend took me to an Indian cooking class at Sur la Table last monday night. It was the most work I've ever done in a class but the food was great and I've been inspired to try more Indian cooking. The instructor was very knowledgeable and so willing to answer questions. This was the 5th Indian cooking class I've taken and its the one class that has really inspired me to give Indian cooking a go at home.

I will admit to making a purchase at Sur la Table that night! There was a 15% coupon good for just about anything in the store that night. I spied a Santoku knife at some of the cutting stations so I made sure that I ended up there. The knife felt so good in my hands and cut beautifully. I went, ok I rushed, over to the knife display at break. After holding several knives and talking with the sales helper, I chose a 6-inch chef's knife. The handle felt as one with my hands- sturdy, comfortable and well-balanced. Chopping and cutting are dream now. Which is very important when you chop lots and lots of veggies. Why a chef's knife and not the Santoku? I rock when I chop (advantage- chef knife) and also thought the chef's knife would be more versatile. I am so pleased with my new knife.

Tuesday after the class, I went to the store and bought radishes, carrots, onions, a cucumber, a yellow pepper, and celery for a salad for dinner that night! I chopped and chopped and smiled and smiled!

This Sunday I tested out the knife and some Indian recipes. I made the dal from the class and a beginner's curry from The Great Curries of India by Camellia Panjabi (pictured above.)

The dal was very delicious. I added the cilantro and some hotter pepper than the version I had at the class. DH and I love a bit of spice and the taste of cilantro. The packaged lentils were a shade of red with a hint of orange and pink but the dal cooked up yellow. It was a cheerful color on a cold rainy night. I thought that initially the dal had too strong a ginger taste- although I love ginger I felt that it was a bit strong. However, there is no ginger in the recipe! What was I tasting?? the lemon?? The next day for lunch, the dal had mellowed and tasted perfect with no trace of the ginger. I would like to try cooking this in the crockpot next time.

4 1/2 flamingos taste

5 flamingos for ease

The recipes...

I still am hoping to have pictures soon but please read about the curries.

Masoor Dal

Beginner's Curry