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Curried Pumpkin Soup

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On the Facebook page for Cooking Traditional Foods, I often post what I’m cooking, along with reminders to do things like thaw your meat and soak your grains.  Today I mentioned that I’m making curried pumpkin soup in preparation for the power outage that is expected.  Several people requested the recipe, so I decided to post it here.

Beginning tonight and through Tuesday, we’re expecting ice and snow.  I’m preparing four day’s worth of food.  I’ve also made potato soup and I’m making chili, cornbread, some brownies and possibly some baked goods for breakfast later today.

This soup is insanely good. The combination of pumpkin, coriander, coconut milk and curry is beyond fabulous. Don’t skimp on the rapadura, it offsets the spiciness and really makes the flavor pop.  If I could only have two soups in my life, this would be one of my choices.

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Eggplant Curry

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I recently did a poll on the CTF Facebook page asking which vegetables you had the worst time getting into your kids.  Eggplant was the top choice, by far.

This is an eggplant recipe from the Menu Mailer.  If your kids like curry, this is a good bet.  I’ll post more eggplant recipes soon.

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Quick Meals- Forbidden Chicken

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This is one of my go-to meals when I am in a great hurry time-wise when I had planned to cook dinner.  You know those evenings, where you have some meat thawed and a meal planned, but something comes up that needs your attention instead?  I use it when I have time for the oven to do all of the work but I don’t have the time to stand there.

The chicken takes me about 10 minutes to get it in the oven.  If I don’t have any leftover rice in the fridge, have one of the kids scrub some potatoes, poke them with a fork, rub with oil and salt them.  I place them in a baking dish and put them in the oven when I begin pre-heating it, before I put in the chicken.  Check them when the chicken is done, as they might need a few extra minutes.

Then I pull out some leftover veggies or 10 minutes before the chicken comes out of the oven, I saute up some pre-prepared kale and I have a quick meal on the table in less than 20 minutes of hands-on time.  Prepare your greens when you get home from the store.  Wash them, cut them, dry them thoroughly and roll it all up in some paper towels, sealing it in a ziplock bag.  You have a quick side dish whenever you need it.

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Curried Pumpkin Soup

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Jeff and I love this soup. The combination of pumpkin, coriander, coconut milk and curry is beyond fabulous. Don’t skimp on the rapadura, it offsets the spiciness and really makes the flavor pop.  This is a large pot of soup, it makes at least 12 servings.

Curried Pumpkin Soup
From the Menu Mailer

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Cheap Eats- Budget Lunches I: Lentil Dahl

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I normally try to have enough leftovers from dinner to have lunch the next day, but sometimes that doesn’t work out.  So on those days where I have to cook lunch, I normally turn to vegetarian meals with plenty of veggies.  I like this one because it’s very quick to throw together.  Since we normally eat meat at every dinner and we use a lot of stock, I don’t worry about an occasionally meatless lunch.

 

Lentil Dahl–  from the Menu Mailer Volume 2 Week 7

Total cost for the meal $2.49, 63 cents per serving, not including the rice or $2.90 for the meal, 73 cents per serving including the rice.

2 Tbs coconut oil, butter or ghee (30 cents)
1 onion, diced (10 cents)
2 or more potatoes, peeled and cubed (15 cents)
2 or more carrots, sliced (20 cents)
1 cup red lentils (55 cents from the bulk bin of the HFS)
2 cups water or stock (free if home-made)
1 (14.5-ounce) can diced tomatoes, undrained (99 cents)
1 glove garlic (3 cents)
1 Tbs freshly grated ginger (5 cents)
2 tsp curry powder (6 cents)
1 tsp salt (5 cents)
Dash pepper (1 cent)

In a stockpot or large saucepan, heat the fat over medium heat. Add the onion and sauté for 8 minutes. Add the potato and carrot and cook until soft and the onion is slightly browned. Add the remaining ingredients and turn the heat up to high. Bring to a boil, cover, reduce heat and simmer for 30-40 minutes, or until lentils are tender. Remove cover, stir until lentils completely dissolve, and increase heat. Cook until the dahl is to the consistency you like. We like ours thick.

Serve over rice or other grain.

This recipe doubles well and freezes beautifully.

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Curried Chicken Clafouti

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This recipe is very popular.  After we did a sweet clafouti, I decided to come up with a savory one.  This was great served on a bed of sauteed kale.

 

Curried Chicken Clafouti

From the Menu Mailer

This is a great spin on Clafouti. You can make a variety of savory dinner clafoutis based off of this dish.

1½ cups diced, cooked chicken (leftover from a previous meal)
¼ cup green onion
2 Tbs raisins or cranberries, optional
½ cup flour of your choice
1½ tsp curry powder
1 tsp salt
1/8 tsp ground pepper
1½ cups cream or coconut milk
4 eggs, beaten

Preheat oven to 400 degrees and grease a deep dish pie plate. Mix the chicken, green onions and raisins in the bottom of the pan.

In a bowl, whisk the cream and eggs until blended. Whisk in the flour, curry powder, salt, and pepper. Pour over the chicken mixture in the pie pan.

Bake for 40 – 45 minutes or until puffed, browned and set. Cut into wedges and serve on a bed of sautéed greens. 

 

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