Jeanne Eats World

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A certain normal

Posted by Jeanne on December 13, 2009

Curt made me cook today.  I have had very little appetite since Kira’s accident on Tuesday, which as I’m sure you can imagine makes it difficult to cook.  I subsisted mostly on egg sandwiches and leftovers from the freezer last week, plus one frivolous lunch out at Jam’s (note 80’s logo awesomeness… good food though) on Friday.

We have been on an emotional rollercoaster with Kira’s health – she took a baby step in the right direction this morning, but yesterday was very, very bad.  We were really worried, and still are.  Hence the crappy eating habits.  Oh, and the wine.  I had wine for dinner on Friday night.

Anyway.  So today Curt told me to stop googling various greyhound health issues and Do Something.  So I made some curry, loosely based on Mark Bittman’s recipe for subzi miloni in The Best Recipes in the World.

Makes 4 to 6 servings.

One 2-lb butternut squash, peeled, seeded and cubed

1 TB olive oil

1 tsp garam masala

Salt & pepper

1 TB vegetable oil

One large jalapeno, minced (seeded if you want less heat)

One medium onion, diced

2 tsp grated ginger

2 cloves garlic, minced

1 tsp cumin

0.5 tsp ground clove

0.5 tsp coriander

1 TB curry powder

Three medium tomatoes, seeded, peeled, and crushed (I cheated and used a 14 ounce can of organic tomato sauce)

One 14 ounce can of chickpeas, drained and rinsed

One cup of frozen peas

For serving:  steamed rice, lemon wedges, chopped cilantro

Heat oven to 350F.  Toss squash, olive oil, garam masala, salt, and pepper together. Roast until softened but not fully cooked, about 45 minutes, stirring every 15 minutes.

Heat oil over medium to medium high heat in a large skillet. Add onions, jalapeno, garlic, and ginger and sautee until softening and a bit browned.

Add cumin, cloves, coriander, and curry powder and stir to coat the sauteed veggies.  Saute until fragrant – only about 15 to 30 seconds.

Add tomatoes (or tomato sauce… cheater cheater) and stir to combine.  Add squash and chickpeas and simmer about 15 minutes for flavors to mingle.  Add the peas and simmer just until warmed through.

Serve over rice with lemon wedges and sprinkled with chopped cilantro.

It’s really good – I didn’t seed the jalapeno and it’s pretty damn spicy.  I made this for pre-planned leftovers this week so we have something to eat for lunch.

It was nice to be back in the kitchen.  I just hope that Kira is able to come home soon, so that she can sniff at the side of the counter as if she wants to know what curry tastes like and see what I’m doing.

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