noodle curry

I'm not exactly sure what my son was thinking when we were making the menu. He said he'd like to see Noodle Curry on the menu. I don't think I've ever made it and I didn't know exactly what he wanted, but I wrote it down and decided I 'd come up with something when the time came. 

This is what I ended up making:

 I baked some tofu (after a 30 minute press) in tamari and oil - pretty simple, nothing extravagant. Since I was firing up the oven, I also tossed some kabocha squash with a little oil and baked that as well. I used rice noodles and cooked an assortment of vegetables I had on hand. In fact, most of the veggies were frozen from a stir-fry mix - broccoli, chestnuts, green beans. I also added fresh celery and bell pepper. 

For the curry part, I made a sauce using red curry paste (there are also commercial brands that are vegan), tamarind (for the tartness - use lemon juice as an alternative), and coconut milk. I tossed all the ingredients - tofu, vegetables, noodles, sauce and squash - together and cooked them for a few minutes at the end to meld the flavors. If you skip the squash add a little more sugar to the sauce since the squash added a delicious sweetness. This is a fantastic way to use winter squash.

This was delicious and not all that complicated to make. A few steps: (1) Baking the tofu and squash. (2) Soaking the noodles. (3) Cooking the vegetables and (4) making the sauce. That's about it. And worth it. The pot of food disappeared in no time.

Cost Breakdown

noodles: $1

coconut milk: $1

vegetables and fruits: $5

curry and tamarind: $.50

tofu and spices: $3

Total to make 5 servings:

$10.50

Noodle Curry Recipe

hungarina potato soup with bay leaves

I remember this soup vividly growing up. My mother would make it after getting off of her work shift of 12 hours. Having nothing in the house to cook but potatoes and apples, this was one of her go-tos. Have I mentioned what a fantastic woman she was? While the taste of this soup is just as clear to me as if I was still that little girl supping on it, unfortunately, thanks to my stubbornness and refusing to learn how to cook until it was way too late to ask the chef herself how it was done, I never learned the intricacies of this soup. Which left me with having to piece together this dish using a combination of memory, blogs and cookbooks. None of the written words I read spoke the exact recipe to me, but according to my palate, this here recipe that I came up with is as close as I will likely get.

My mom did not have nutritional yeast, and it is not an authentic part of the soup, but it does help to add another dimension that the original soup acquires using sour cream.

The kids love this soup. I love this soup. You, too, will love this soup as long as you don't overdo the vinegar. While the subtle flavor of it is essential, along with the bay leaves, overdoing either one will lead to disaster. Add a little vinegar at a time, but make sure not to taste the soup too often. Tasting the same dish more than 4 or 5 times will overwhelm your taste buds and render them useless.

Cost Breakdown
potatoes: $2.50
bay, pepper, parsley: $.75
celery, onion, nutritional yeast: $2.50
vinegar, sour cream: $2
Total to make 8 servings:
$7.75

HUNGARIAN POTATO SOUP WITH BAY LEAVES PRINTER-FRIENDLY RECIPE