indian potato skins with curry of greens

Indian Night

I have been enjoying the Indian Nights on the menu, but this is the last official "Indian Night." Next week the Indian gets back onto Asian Night. Not that I've become an expert at Indian food, but the last weeks have certainly given me a wonderful taste for the different flavors and techniques that Indian fare favors. Besides the cooking, I think I've read at least a dozen cookbooks on the subject and I think I need to digest the info.

Tonight's meal is a fusion of sorts - Potato Skins with Curry of Greens. The potatoes are first cooked then broiled to get them crispy. Then they are topped with the curried greens. I used a combination of cilantro, kale, chard and collards. This came out very well and even the kids enjoyed it - some more than others depending on the offending green.

I served the meal with brown rice and sauteed mushrooms with Indian spices.

The curry paste was the most difficult part of this meal, and even that wasn't difficult, so all in all this was a successful meal: tasty, quick and easy.

Cost Breakdown

herbs, spices: $1

chilies, raisins, tomato: $1

nondairy milk: $.50

greens, mushrooms: $4

rice: $1

potatoes: $4

Total to make 6 servings:

$11.50

INDIAN POTATO SKINS PRINTER FRIENDLY RECIPE

harissa spiced sandwich

African Night

Harissa is a staple in North Africa, a hot pepper sauce. You can buy harissa or make your own using fresh hot peppers, oil, and other optional ingredients such as garlic, cumin, red pepper, coriander, etc.

Tonight's meal, Harissa Spiced Sandwich, was inspired by a recipe by Marcus Samuelsson using harissa coated lamb. I used rehydrated textured vegetable protein (TVP) instead of the lamb, but next time will definitely use either tofu or seitan - the TVP retained too much liquid (because of rehydration and being marinated) to crispen properly.

Using tofu (pressed or wrapped) or seitan, coating them with the harissa marinade and then browning them, is totally delicious. The protein is then cooked in a sauce with chickpeas and is then served with hummus and pita. A little extra harissa on the side is nice, too. 

Even using the TVP the dish was phenomenal and using solely chickpeas or using tofu or seitan will garner a better result. 

Cost Breakdown

TVP (use tofu or seitan instead): $2

tamari, harissa, broth: $1.50

onion, garlic, lemon, spices:

chickpeas: $2

tomato: $1

pita: $1.50

hummus: $1

Total to make 5 servings:

 $9.00

HARISSA SPICED SANDWICH PRINTER-FRIENDLY RECIPE

HARISSA PEPPER PASTE PRINTER-FRIENDLY RECIPE