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Thing with thing and thing

August 21, 2011

This post is devoted to all those accidentally really yummy meals one makes when trying just to use stuff up. You try to recreate them another time and darn, you can’t remember all the ingredients or what exactly you did with what. I’m afraid I can’t help you out there but I can at least try to save myself, by bookmarking this post and typing up exactly what I did each time something I invented turns out nice.

Mushroom Soup with chickpeas

  • 1 bulb garlic (I’m still ill)
  • Medium sized carton of mushrooms
  • 1 lemon
  • Stock powder or miso paste and boiling water
  • Chilli (I used flakes)
  • Carton or tin of pre-cooked chick peas
  1. Chop bulb of garlic in half and place each half, flat side down, on a baking tray with some oil poured on it -stick in hot oven to roast
  2. Blend with mushrooms and chilli in a blender or with a hand held blender – yes, you will achieve brown goo
  3. Transfer brown goo to saucepan and add stock or miso stock, heat and stir
  4. Add chick peas and bring to a boil, then simmer
  5. Add lemon juice and anything else you like (within reason)
  6. Serve with croutons (I used gluten-free bread because I’d got some in for birthday party and not had cause to use it – crouton recipe from the internet here)

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Aubergine curry THING (for Lentil Curry, scroll down a bit)

  • 2 medium aubergines
  • An onion
  • Some of Daniele’s spice mix (I promise to ask her what’s in it and get back to you)
  • Few cloves of garlic
  • Some ginger (we* used 2 frozen ginger cubes)
  • 2 tomatoes
  • Some curry powder
  • Some veggie stock powder
  • A tin of reduced fat coconut milk (this stuff is pants in Thai curry, but works well in super spicy other types of curry)
  • Agave nectar (yes, I do add it to everything)

* – This recipe was a Mr and Mrs Trish collaboration

  1. Stick oven on hottest setting and bake aubergines in their skins for 20 minutes
  2. Remove from oven.  When cool, peel and chop
  3. Fry onion.  When soft add Daniele’s spice mix.  Stir it in.
  4. Add garlic, ginger and curry powder and keep stirring
  5. Add tomatoes and let them cook for a bit (you’ve probably got the news about the stirring by now)
  6. Pour on coconut milk (listening to fascinating fact about how coconuts pollinate optional)
  7. Add aubergine
  8. Bring to boil
  9. Simmer with occasional stirring so it doesn’t stick to bottom of wok or pan
  10. Add agave nectar to taste, ditto anything else you think it needs

What happens is, as it simmers, the surrounding curry sauce gets auberginated!
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Lentil Curry a la THINGS

  • Red lentils
  • A whole bulb of garlic – (yes, you read correctly)
  • Some veg that isn’t lentils (I used courgettes, swede, carrots, onions – because they needed using up)
  • Teaspoon coriander, half teaspoon cumin, 1/4 teaspoon mustard, pinch each of turmeric, cayenne pepper, cinnamon and ginger
    OR just use curry powder
  • Soya margarine (you could use other creamy things though, like yogurt or even cream – cream is, by definition, about creamy as you can get)
  • Agave nectar or sugar
  • Bit of stock
  1. Cook lentils by boiling 10 mins then simmering for 20-30, till they’re mushy
  2. Chop bulb of garlic in half and place each half, flat side down, on a baking tray with some oil poured on it -stick in hot oven to roast! (You may then eat up to an entire half of a roasted garlic bulb as a snack while you cook the rest – see how nice I am to you?)
  3. Blend cooked lentils with garlic and spices, chuck in any garlic you haven’t eaten and then also blend in whatever you’re using for creaminess (no jokes plz)
  4. Cook whatever veg you have by whatever method suits until it’s almost done (e.g. I boiled the swede but stir-fried the rest)
  5. Pour blended lentil goo over veggies and add stock, simmer
  6. Taste, add agave nectar or sugar if you want a sweeter curry, taste, add more mustard, fret some more, get someone else to taste it, glare when they tell you it tastes better than it smells, force them to write a LiveJournal post praising your cooking skills and this curry in particular

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Chilli chickpea THING (since not from cookbook and thus un-named, please expect any recipes here to have the word ‘Thing’ at least once in their title)

  • 4 mushrooms – a bit past their best but still ‘viable’
  • 2 sticks of celery
  • 1 shallot – or could use a quarter of an onion
  • 3 baby aubergines – or could use an aubergine or some courgettes (= eggplant / zucchini btw)
  • Shredded ginger
  • 2 cloves garlic
  • 3 large-ish tomatoes
  • Small amount chilli or chilli sauce
  • Stock
  • Agave nectar
  • Cornflour
  1. Pour boiling water over the tomatoes and leave them to soak, meanwhile chop up the rest of the veg.
  2. Drain tomatoes and rub off the skins, blend with a hand blender along with both cloves of garlic.
  3. Dry fry the mushrooms, celery, shallot and aubergines for a bit
  4. Throw in the tomato and garlic mixture and add some stock
  5. Simmer and stir
  6. Add shredded ginger, chilli and agave nectar to get the taste right
  7. Mix few teaspoons cornflour with few teaspoons water and throw that in to thicken

For carnivore version include leftover chicken.  Is otherwise vegan.
I served this with brown rice.

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From → Healthy eating

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