Good return on your investment
The thing about deciding to tackle a new type of cuisine (or even cooking in general) is that there are significant start-up costs. Take Indian food, for example.
You’ve been eyeing recipes on food blogs. You think, “Hey that sounds really tasty!,” but what are all those spices and who the heck knows what a dal is, anyway. Well, first, dal = lentil. So we’ve got that squared away. But never mind that. There are actually no lentils in this recipe.
And then you’re not sure if you *really* like Indian food, or if you’re just bored with your Italian flavors in your kitchen. And are all those spices really necessary? 1/4 tsp this, 1/2 tsp that, on and on and on. Do you really have to go out and drop $18 on all these jars of spices just to use a pinch? In a word, yes. But if you stick with recipes like this one, you’ll quickly see a good return on your investment.
Lately, I’ve been par-cooking (steaming in my vegetable basket) a few new potatoes early in the week. That way, when it comes time for an evening-meal or quick breakfast, the potatoes are 90% cooked and the meal is ready in no time.
Samosa Wraps (serves 4, adapted from here)
1 pound red or gold potatoes (about 2 medium), precooked
1 medium onion, minced
1 cup frozen green peas
1 medium tomato, diced
1 tablespoon fresh ginger, peeled and minced
1/2 – 1 jalapeno pepper, stemmed, seeded and finely diced
1/2 – 3/4 cup water
1 teaspoon salt to taste
2 teaspoons curry powder
1/2 teaspoon ground coriander
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper (or to taste)
1 tablespoon lemon juice
1/2 cup cooked ground turkey (for the Omnivore, added to his wrap at the end)
Heat a deep non-stick skillet and add the onion. Cook on medium-high until onion begins to brown. Add peas, tomato, ginger, jalapeno pepper, and 2 tablespoons water. Cook, stirring, until peas thaw.
Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne, and lemon juice. Cover and simmer for about 10 minutes, adding more water if necessary. Remove cover and cook until most liquid has evaporated. Check to see if more salt or lemon is needed.