Indian Takeout leftovers

We love Indian foods, all of it, but particularly curries. We have in our neighborhood, fortunately or unfortunately, 2 great Indian restaurants, both of which deliver for free. I'm not saying that we overuse the privilege, but it has happened that we called for Indian twice in the same week.

The thing is though, I don't like to overdo the bread, or the rice so I'm left with a lot of unused curry sauce and I hate to throw it away. Friday night we had Indian, and I ate my prawns and my vegetables, but couldn't bring myself to throw away all that tasty Vindaloo sauce so I put it in the fridge.

Today I took it out, along with the little container of red hot onion condiment and decided to see what I could come up with. It was very simple, but delicious!


Butternut Squash-Chickpeas Curry
3 servings

Ingredients:

1 tsp canola oil
1 1/2 cup diced butternut squash
1 TBSP red hot onion chutney
1 cup chickpeas
1 cup leftover Vindaloo sauce
Chicken broth
1/4 cup cilantro
Salt & Pepper

Directions

Heat oil in medium saucepan, add diced squashed, sauteed until slightly brown. Add a little chicken broth to Hot onion chutney (just to spread it a little) and add to the saucepan. Add Chickpeas and cook for a few minute, until the chutney thickens on the squash and chickpeas.

Add Vindaloo sauce, bring to a boil, then lower heat and simmer for 10-12 minutes.

Add cilantro, season with salt and pepper and serve over grains (I served it with whole wheat couscous).

Happy Cooking!

Fall Butternut Squash and Kale Beef Stew

We've been sick for over a week now with the flu and cooking have been, hum, very basic. Tonight I felt like something good, and NOT CHICKEN!

I stopped by Safeway and grabbed some extra lean ground beef, a butternut squash and kale. I figured I would think up something to do with that. I did!

This recipe was made up on the spot and written down afterward, so it might not be totally precise. It's close enough though.

I'm in one of those phases where I want to invent my food rather than following a recipe. So far it works! ;o)


Fall Butternut Squash and Kale Beef stew

Ingredients

1 small leek, sliced
1/2 lbs extra lean ground beef (93%-7%)
2 lg white potatoes diced
1 cup diced butternut squash
3 cup Kale, chopped
10 cremini mushrooms, cleaned and halved
1 can tomato sauce
Fresh rosemary & thyme,
Salt & pepper
1 Tbsp canola oil

Directions

Put potatoes and squash in a saucepan, cover with water, season with salt and bring to a boil. Lower heat and let simmer about 6 minutes. Drain, set aside.

Add chopped rosemary, thyme, salt and pepper to the ground meat and mix well.

Heat oil in a large pot and sauteed leek until just starting to brown. Add the meat and brown (do not overcook). Add kale, and cook until wilted. Add tomato sauce and mushrooms, what's left of the rosemary and thyme and bring to a boil. Cook 5 minutes.

Fold in the potatoes and squash and cook another 10 minutes. If it's too dry, add some beef broth (or water).

Season with salt and pepper and serve.

I loved it, so did my husband. I have a feeling that the leftovers might taste better than the better round as the flavor have more time to blend and the sauce thickens.

Happy Cooking!

Meatless

Black Bean Mini-Burgers

Ingredients
1 can of black bean, rinsed drained
1/2 carrots grated (very mushy, but that's ok)
1 small shallot, minced
1/4 cup red bell pepper minced,
1 whole egg lightly beaten
4 tsp (more or less) fine cornmeal
1 tsp cumin
1/2 tsp coriander
1/4 Indian red chili powder
Pinch garam masala
Salt, pepper

I mashed the beans with a fork, it makes a coarser texture than processing it. Then I added all the ingredients and mixed until combined. The mixture was pretty wet, but I managed to make 18 tiny patties that I put on a rimmed baking sheet (I covered it with aluminum foil and used cooking spray, less cleaning).

I pre-heated the broiler, sprayed garlic olive oil on the patties and then put them about 4-5 inch under the broiler for 3 minutes. Then I took them out, flipped them gently (use a flat spatula to keep half the patties from staying on the sheet) and cooked them another 3 minutes.

Finally I flipped them again and cooked them about 1 minute. Don't overcook them cause they'll get dry. Keep an eye on them!

Nivik
(Chick peas with Spinach)

Main meal: 6 servings

Side dish: 12 servings

Ingredients

1 1/2 cups dry garbanzo beans
4 1/2 cups water
1 large onion, chopped
1/4 cup olive oil (I used 2 tsp)
1/4 cup tomato paste
salt
freshly ground black pepper
1 teaspoon sugar
1 1/2 pounds spinach, 750 grams

1. Wash chick peas well, place in a bowl and cover with 4 1/2 cups cold water. Leave to soak overnight - in a cool place if the weather is hot.

2. Next day put the chick peas and soaking water into a deep pan and bring to a boil. Cover and simmer gently for 2 hours or until tender.

3. In a separate pan gently fry onion in oil until transparent. Add tomato paste, about 2 teaspoon salt (I used less), a generous grinding of black pepper and the sugar. Add to the cooked chick peas.

4. Wash spinach well, remove roots and discoloured leaves. Chop leaves and stems roughly and add to chick pea mixture.

5. Cover and simmer for further 20-30 minutes, adding more water only if necessary. Nivik should be moist, not too liquid. Serve with bread, salad and pickles as a light meal. Also good served cold.

Notes:

With canned chick peas:

Skip step 1 and 2, instead put rinsed and drained chick peas in a deep pan with 2-3 cup vegetable broth. I would start with 2 cups and add some if needed. Then proceed with the rest of the recipe.
Unless you are using "low salt" canned peas, be careful when adding salt.

Cuisine: Middle Eastern

Source: The Complete Middle East Cookbook, p. 158

Breakfast

Steel Cut Oats

Ingredients

1 cup of uncooked steel cut oats
4 cups of water
Pinch of salt
1 cinnamon stick

Directions

1- Bring the water to a boil in a saucepan.

2- Add the oats, the salt and the cinnamon stick. Reduce the fire and simmer for a few minutes, until it starts to thicken.

3- Remove from the fire, cover and let sit overnight.

4- In the morning, take out what you need, and heat up with a little milk and whatever add-ons* you want in there.

5- Place the rest in a Tupperware and keep in the fridge for several days taking out what you need every morning.

Note: My favorite add-ons are sliced banana, raisins, sugar-free syrups (not too much!) or honey. I’ve also put a little pumpkin puree and pumpkin spices. You put whatever you want in there and let me know if you find something great!

Salads & Sides

Confetti Bean Salad
10 servings

Ingredients
1 can kidney beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 can can Italian diced tomatoes (14 1/2 oz) , drained
1 1/2 cups steamed lentils (Trader Joes)
1 1/2 cups frozen corn
1/2 cup chopped onion
1/2 cup chopped green pepper
Dressing
3 tablespoons red wine vinegar – OR 3 tablespoons cider vinegar
2 tablespoons canola oil
1 clove chopped garlic or 1/2 teaspoon
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
In a large bowl, combine the first seven ingredients.

In a small bowl combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat.

Cover and refrigerate for at least 4 hours.

Source: Adapted from Weight Watchers Core Board



Sauteed Summer Squash with Tomatoes and Corn
4 servings

1 TBSP canola oil
1 onion finely chopped
1 jalapeño chile pepper, seeded and minced
2 garlic cloves, finely chopped
1 lb zucchini, diced
2 tomatoes, seeded and diced
3/4 cup fresh or thawed corn kernels
1/2 tsp salt
1/8 tsp freshly ground pepper
2 TBSP chopped fresh cilantro

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.

Add the jalapeño and garlic; cook, stirring frequently, until fragrant, about 30 seconds.

Add the zucchini and cook, stirring occasionally, until crisp-tender, about 3 minutes.

Add the tomatoes, corn, salt and ground pepper; cook, stirring occasionally, until softened, about 3 minutes.

Stir in the cilantro and serve.

Source: Simply Bueno (Weight Watchers) p. 197



Spiced Carrots
6 Servings

Ingredients
1 (16oz) bag baby carrots
2 TBSP lemon juice
2 tsp extra virgin olive oil
1 tsp roasted cumin seeds
1/8 tsp cinnamon

Directions

Cook carrots in salted waters until tender. Rinse under cold water to cool (I just drained them in a colander and let them sit a little).

Toss in a large bowl with remaining ingredients (I would let sit before serving so that the flavors can blend).

Source: Take 5 Cookbook (Weight Watchers), p. 137.



Shredded Green Beans, with lemon-lime zest and snipped chives
4 servings

Ingredients
3/4 pound green and/or yellow beans, tops and tails trimmed
2 TBSP extra-virgin olive oil
2 TBSP water
Grated zest of 1 lg lemon
Grated zest of 1 lime
1/4 cup chopped fresh chives
Fine salt and pepper to taste

Directions
Slice beans on a diagonal into roughly 1/8 inch pieces. The result should be tiny, angular zeros.

Heat the olive oil in a large skillet over medium-high heat. Add the beans and stir until coated with oil, then add the water. Cover and cook 2-3 minutes, until the beans are brightly colored and tender; give the pan a good shake midway through to ensure even cooking.

Remove from the heat and stir in the zests and half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.

Source: Super Natural Cooking, Heidi Swanson, P. 91

Grains & Legumes

Citrus-Chive Whole Grain Couscous
4 servings

Ingredients
1 cup whole grain couscous
1 1/2 cup broth
1 tsp lemon juice
1 tsp lime juice
1 tsp snipped chives
1 tsp lemon-lime zest
Salt and pepper to taste

Directions
Bring the broth to a boil, stir in the couscous, stir a few seconds, take off the flame, cover and let sit 5 minutes.

Fluff with a fork. I like to put it in a bowl then so that the heat of the cooking pot doesn't keep cooking it.

Add the juices, chive, zests and salt and pepper. Stir gently to combine.

Spaghetti Squash Mexicana with Tropical Avocado Salsa Fresca
4-6 servings, Vegan

Ingredients
1 spaghetti squash, 3 lbs or so
Tropical Salsa Fresca
1 cup chopped tomato, 1/2 inch chunks
1 cup mango, pineapple or papaya, 1/2 inch chunks
1 avocado, 1/2 inch chunks
1/4 cup fresh cilantro, chopped
juice of 1 lime
Bean Mixture
1 tablespoon canola oil
1 medium onion, small dice
2 jalapeno, seeded and chopped small
3 cloves garlic, minced
2 teaspoons coriander seeds, crushed
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup red wine (replaced with 1/2 red wine vinegar, 1/2 veg. broth)
1 cup fresh or frozen corn, partially thawed if frozen
1 can (15 oz) black beans, drained and rinsed (1 1/2 cup)
2 teaspoons hot sauce

Directions
1. First, bake the squash:

2. Preheat the oven at 375 F. Cut the squash accross its waist, remove the
seeds and pierce 5-6 times times with a fork. Fill a baking dish with 1 inch
of water, put squash halves in (cut side down) and bake for about 45
minutes, or until the skin can easily be pierce with a fork.

3. Meanwhile prepare the salsa:

4. In a small bowl, toss all those ingredients together. Cove and
refrigerate until ready to use.

5. The prepare the bean mixture:

6. Preheat a large, heavy bottomed skillet over medium-high heat and saute
the onions and jalapeno in the oil for about 5 minutes. Add the garlic and
coriander seeds, and saute 2 more minutes. Add the remaining spices, salt,
and the wine, raise the heat, and boil for about 2 minutes, stirring often.

7. Lower the heat and add the corn, black beans, and hot sauce. Cook for 5-7
more minutes, until the corn is heated through and the wine has reduced.

8. If the squash is not done by this point, cover the bean mixture. If they
cool by the time the squash is ready, then gently reheat. The bean mixture
should be hot when served.

9. When your squash is ready, remove from the oven and let cool for about 10
minutes until you can handle it without burning yourself. Cut the squash
halves in half lengthwise. Shred ans scoop out the flesh with a spoon, add
to the bean mixture, and toss with tongs to separate the strings and mix.

10. Divide among individual plates and top with salsa fresca. Serve
immediately.

Source: Veganomicon, the ultimate vegan cookbook. by Isa Chandra Moskowitz & Terry Hope Romero


Tabbouleh

Ingredients
1 1/2 cup water
1 cup bulgur
1 TBSP extra virgin olive oil
1/2 tsp freshly ground pepper (or to taste)
1/2 tsp salt
3 tomatoes finely chopped
1 cup finely chopped flat-leaf parsley
1 red onion, finely chopped
3 scallions, green only, thinly sliced
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 lemon sliced

Directions
1- In a medium saucepan, bring the water to a boil. Stir in the bulgur, oil, pepper and salt. Remove from the heat; cover and let stand until the water is absorbed, 20-25 minutes.

2- In a large bowl, combine the tomatoes, parsley, onion, scallions, garlic, and lemon juice. Add the bulgur; toss to combine. Refrigerate, covered, until well chilled, at least 3 hours. Serve garnished with the lemon slices.

Per cup: Cal 150, Fat 3g, Fib 7g.

Source: Weight Watcher's New Complete Cookbook, P. 346.

Soups & Stews

4 Grains tomato Soup
2 servings

Ingredients
2 tablespoons each: barley brown rice, millet, and bulgur wheat
2 cups canned diced tomatoes w/ juice
2 teaspoons Extra virgin olive oil
1 teaspoon onion powder and dill
1/2 teaspoon garlic powder, basil, and salt
1 carrots, chopped (1 to 2)
1 onion, chopped
1 stalk celery, chopped
3 cups vegetable broth

Directions
In a medium saucepan, sauté the vegetables in oil over medium heat until soft - 5 to 10 minutes.

Add remaining ingredients and bring to a boil. Reduce heat to minimum, cover, and simmer for about an hour until grains are tender [pot barley takes the longest to cook].

You may need to add some extra water toward the end of the cooking time.

Source: Adapted from Fatfreevegan.com


Avocado and Cilantro soup
4 servings

Ingredients
4 avocados - peeled, pitted and diced
1 shallot, finely chopped
3 1/2 cups cold chicken broth
2 tablespoons tomato paste
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 tablespoon fresh lime juice, or to taste
1 tablespoon tequila, optional
2 tablespoons chopped fresh cilantro s
alt and pepper to taste
2 tablespoons sour cream, optional

Directions
In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor.

Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper.

Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.

To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.

Source: allrecipes.com


Bree's Lentil-Tomato Soup
11 servings,

Ingredients
1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
1/3 cup chopped fresh cilantro
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can diced tomatoes, undrained
Chopped fresh tomatoes (optional)
Cilantro sprig (optional)

Directions
Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender.

Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute.

Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.

Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture.

Garnish with chopped tomatoes and a cilantro sprig, if desired. (serving size: 1 cup)

Source: Weight Watchers "The Core Plan" Message board. Posted by Mickey (I think)


Curried Apple Soup
4-6 servings

Ingredients
2 tablespoons Canola oil (orig. uses peanut oil)
2 cups onion, chopped
3 large garlic clove, minced
2 tablespoons ginger, minced
2 teaspoons salt
2 teaspoons dry mustard
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon allspice
1/4 teaspoon cayenne
5 cups tart apple, peeled and chopped
4 cups water
2 sticks cinnamon
2 tablespoons fresh lemon juice
3 tablespoons honey or brown sugar, optional

Directions
Heat oil in a soup pot or Dutch oven. Add onion, garlic, ginger, and salt, and saute over medium heat for about 5 minutes, or until the onion begin to soften.

Add the spices, and saute another 5 minutes over medium heat.

Add apples, water, cinnamon sticks, and lemon juice, and bring to a boil. Turn the heat down, mostly cover, and simmer for about 10 minutes, or until the apples are very tender. Remove from heat.

Take out the cinnamon sticks, and puree in a blender or food processor-bit by bit, so as not to splash yourself. Return the puree to the pot.

Add optional sweetening, and taste to adjust salt. Serve hot or cold, with or without some or all of the toppings. (Even though the toppings are fun and delicious, this soup is also wonderful just plan.)

Optional toppings: Lightly toasted shredded coconut; lightly toasted slivered almonds; a drizzle of yogurt; a few dried currants.

Source: Mollie Katzen's Recipes, Soups Ten Speed Press. P. 74



Fall Butternut Squash and Kale Beef Stew (click for related post)

Ingredients

1 small leek, sliced
1/2 lbs extra lean ground beef (93%-7%)
2 lg white potatoes diced
1 cup diced butternut squash
3 cup Kale, chopped
10 cremini mushrooms, cleaned and halved
1 can tomato sauce
Fresh rosemary & thyme,
Salt & pepper
1 Tbsp canola oil

Directions

Put potatoes and squash in a saucepan, cover with water, season with salt and bring to a boil. Lower heat and let simmer about 6 minutes. Drain, set aside.

Add chopped rosemary, thyme, salt and pepper to the ground meat and mix well.

Heat oil in a large pot and sauteed leek until just starting to brown. Add the meat and brown (do not overcook). Add kale, and cook until wilted. Add tomato sauce and mushrooms, what's left of the rosemary and thyme and bring to a boil. Cook 5 minutes.

Fold in the potatoes and squash and cook another 10 minutes. If it's too dry, add some beef broth (or water).

Season with salt and pepper and serve.


Persian Split Pea and Barley Stew
4 servings

Ingredients
1/2 cup raw barley
1 leaf bay leaf
1 large Garlic clove, minced
4 cups water
1 cup yellow split Peas
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 cup onion, coarsely chopped
1 cup carrot, peeled and cubed (1 inch)
2 cups potato, peeled and cubed (1 inch)
1 1/2 teaspoons salt
1 pinch cayenne
2 cups vegetable stock
2 cups fresh tomato, coarsely chopped
2 tablespoons currant (I skip those)
1/4 cup fresh parsley, minced
2 tablespoons fresh lemon juice (about 1 lemon)
salt and pepper, to taste

Optional ingredients:
1/2 cup non-fat yogurt
2 cloves garlic, minced
1 pinch salt
pine nuts, toasted (I skip those)
Lemon wedges

Directions
In a medium saucepan, bring the barley, bay leaf, garlic, and 2 cups of the water to a boil. Reduce the heat, cover and simmer for 15 minutes. Add the split peas, cardamom, cinnamon, and the remaining 2 cups of water and simmer, covered, for another 45 minutes, or until the barley and split peas are soft and most of the liquid has been absorbed. Stir occasionally and, if necessary, add a small amount of additional water to prevent the mixture form sticking.

While the barley and split peas are cooking, place the onions, carrots, potatoes, salt, cayenne, and stock in a large saucepan. Bring the mixture to a boil, reduce the heat, and simmer, covered, for 10 minutes. Stir in the tomatoes and currants and continue to simmer, covered, for about 10 minutes, until the vegetables are tender. Add the cooked barley and split peas mixture. Stir in the parsley, lemon juice, and salt and pepper to taste. Discard the bay leaf.

Optional:
Toast pine nuts by spreading them in a single layer on a unoiled baking sheet and bake in a commercial toaster oven at 350F for about 3 to 5 minutes, until just slightly deepened in color.

Combine the yogurt, minced garlic and salt serve in a small bowl sprinkled with a few toasted pine nuts, with a lemon wedge and/or a dollop of yogurt.

Source: Moosewood Restaurant "Low-Fat" Favorites, Moosewood Collective, P. 274


Turkey Mulligatawny
4 servings

Ingredients
2 teaspoon Olive oil
1 medium onion, chopped
3 garlic cloves, minced
2/3 cup Bulgur
2 teaspoon Madras curry powder (2 to 3)
1 teaspoon turmeric
1/4 teaspoon ground cloves
5 cups low sodium chicken broth
1 green bell pepper, seeded and chopped
1 small apple, unpealed and diced
1 pound bonless, skinless turkey breast cubed (3/4 inches)
1/2 teaspoon salt
Freshly ground pepper to taste
1 small tomato, chopped
1/4 cup chopped fresh cilantro

Directions
Heat the oil in a Dutch oven over medium heat. Add the onion and garlic. Cook, stirring, until golden. 7-10 miuntes. Add the bulgur, curry powder, turmeric and cloves. Cook stirring occasionally, until fragrant, 2-3 minutes.

Stir in the broth, bell pepper, and apple; bring to a boil. Reduce the heat and simmer, covered, until thebulgur is tender, about 20 minutes.

Add the turkey and salt; return to a boil. Reduce the heat and simmer, covered. until the turkey is cooked through, about 5 minutes. Season with the pepper, then sprinkle with the tomatoe and cilantro just before serving.


Adapted from: Weight watchers "In one pot" cookbook, p. 21