Tag Archives: curry

Boring bentos (18-20)

21 Mar

I don’t like posting boring bentos when I have nicer, more visually appealing things to post.. but I have to keep counting so here they are. They’re not boring in taste but nothing fancy and took minimal effort to pack and photograph.

bento 18
Indian/Moroccan bento: leftover chickpea curry, lamb tagine, rice, salad with goddess dressing and girl scout thin mints (gift from Amanda) and dove chocolate.

bento 19
Sushi and snack box: homemade sushi with random fillings by mom and oranges, cuties and a white peach jelly.

bento 20
Steak and cheesy potato dinner with broccoli and rice. Ranch dressing on the side.

Now that spring is here, the weather has been super nice. Sunny days make for brighter pictures but there are no good places near windows for me to take photos. This results in overly bright photos as you can see. Alas, I don’t have the time to spend on practicing setting up nicer photos. Maybe I’ll have more time in the summer to make an effort. It’s good enough I can get a picture before I fly out the door.

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Indian Moroccan Night

17 Mar

My sister and I decided to cook for dinner and decided on curry and lamb tagine. I’ve never had Moroccan food before but I really liked this dish a lot. Both are super flavorful!

chickpea curry

Butter Chickpea Curry

from allrecipes.com

Ingredients

  • 4 medium potatoes, cubed
  • 2 tablespoons canola oil
  • 1 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 (10.75 ounce) can condensed tomato soup
  • 1/2 cup cream or milk
  • 1 (12 ounce) can chickpeas, rinsed and drained

Directions

  1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
  2. Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

I don’t have garam masala so I just added a bit more of ginger, cumin and added allspice, cinnamon and ground coriander. I also added a tablespoon of tomato paste. Creamy, sweet with a nice spicy kick. Perfect with naan and rice.

lamb tagine

Lamb Tagine

from allrecipes.com

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 pounds lamb meat, cut into 1 1/2 inch cubes
  • 2 teaspoons paprika
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1 pinch saffron
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground coriander
  • 2 medium onions, cut into 1-inch cubes
  • 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 lemon, zested
  • 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
  • 1 tablespoon sun-dried tomato paste
  • 1 tablespoon honey
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)

Directions

  1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
  2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
  3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

We used only 3 carrots though 5 would have been a good amount too. The carrots were yummy. We left out the saffron because it’s so expensive and we didn’t need cornstarch even though we didn’t marinate the meat and only cooked it for about an hour. We used lamb on the bone because it was what we had but it was waay too chewy. Still tasty, just needed more stewing time. We chopped up 4 big dried prunes and added that too.

naan

Finished off with store bought frozen naan brushed with melted butter. Mmmmmmm.

Bento 10 – Indian style

10 Feb

Bento for dinner last night at work. Everyone kept talking about snow snow snow because a storm was supposed to hit at midnight. Woke up this morning to only 2 inches on the ground. Classes were not canceled for NYU even though most other schools had closed the day before. Finally, NYU decides to close mid-day. Pretty annoying when schools do that since some people had to go out already in the morning just to go home later in the day. Poor planning. The snow is really coming down hard now. It’s beautiful, like someone dumping confectioner’s sugar over everything. I can’t wait to go out and shovel later. Shoveling is my excuse to play in the snow. Thank goodness I don’t have class or work tomorrow so I don’t have to deal with the slush.

This bento was quite yummy.
bento 10
White rice with red bean, lentil, tomato based curry (Tasty Bite); honey roasted ham and muenster wheat bread roll-ups; homemade momofuku berry and cream cookies (see previous post)

Curry Dumpling Bentos and Apple Pie

20 Jul

7-18-08 curry dumpling2

I had some frozen curry dumplings on hand so this was the theme of these bento boxes. One was for my sister for lunch on Thursday and the other was for me even though I had no where to go. The dumplings were made following a tutorial from lunchinabox. They’re delicious pan fried.

7-18-08 curry dumpling1

Also in the lunches were chickpeas in lemon, olive oil and Parmesan cheese, celery sticks with peanut butter in the cute case, salad with homemade ginger dressing, and the chocolate chip oatmeal cookie I made a while back.

I made apple pie again! I used recipes from allrecipes but I’ll include them here for reference.

apple pie

Grandma Ople’s Apple Pie

Ingredients:
* 1 recipe pastry for a 9 inch double crust pie
* 1/2 cup unsalted butter
* 3 tablespoons all-purpose flour
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1/4 cup water
* 8 Granny Smith apples – peeled, cored and sliced

Directions:
1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Changes I made
: I only used 1/4 cup butter and left out the water. I also mixed the apples in the sauce before putting in the pie but only because I had much less sauce than the recipe actually made. I’m deathly afraid of watery pies. In retrospect, adding the water wouldn’t have hurt if I let the pie cool overnight before cutting into it.

Basic Flaky Pie Crust
(makes only 1 crust)

Ingredients:
* 1 1/4 cups all-purpose flour
* 1/4 teaspoon salt
* 1/2 cup shortening, chilled
* 3 tablespoons ice water

Directions:
1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

I only made one crust because I had a store-bought frozen one on hand

apple pie slice

edit to add:
mini apple pies! made from the leftover materials.
apple pie mini