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4 comments on “Guestbook/Feedback
  1. Nebet says:

    Ooooh! I have a friend who would love this recipe. If he cooks it for me I might have to get him to go easy on the curry, though…

  2. Nebet says:

    Er, that is, the curried chickpeas recipe.

    …also hi!

  3. Nebet says:

    Guestbook spam!

    Your chickpeas curry inspired me. The result is not, I don’t think, anything like it.

    So I am a college student living in an on-campus “apartment.” I use the quotation marks because my quarters consists of one room and a shared bathroom, and because I have no kitchen. (If I wanted to pay an extra $600 a semester, I might be able to procure a room with a tiny all-in-one kitchenette unit, but that will not happen.) So in the meanwhile, I am making do, hiding a two-burner hot plate and a crock pot in my clothes closet and bringing them out only when the microwaveables/raw foods get too depressing. Add to this the fact that my minifridge is incapable of keeping frozen foods quite frozen or fresh vegetables quite UN-frozen, and what results is my own brand of diet restrictions.

    The other day I had a good friend coming over, and had promised him dinner, only to realize that I didn’t have a car to quick run out and do some grocery shopping for fresh food. So I dug around in the pantry, dragged out my crock pot, and put my can opener and collection of spices to work. The following is the result:

    1 can whole potatoes, drained, cubed if you like; I kind of like the whole potatoes in there for texture, like dumplings.
    1 can “mixed vegetables” (mine had peas, carrots, potatoes, celery, Lima beans, green beans, and corn in it)
    1 can whole corn
    1 can pinto beans, drained
    3 small (8-oz.) cans Hunt’s tomato sauce
    OPTIONAL: About two cups of sliced, pre-cooked “fajita seasoning” sliced chicken thigh meat (I used the HEB brand, since it’s what I had in my unfreezer.)

    You can either drain all of the cans and add back a little water, or just do what I did and don’t drain the veggies or the corn. The beans and the potatoes probably should be drained, though, since the water they sit in tends to get kind of sludgy/starchy.

    1/2 cup dehydrated onion (OR one smallish onion, diced)
    2 tsp garlic powder, plus more to taste as required
    3 TBS parsley flakes
    1 TBS dried cilantro
    1 TBS cumin
    1/8 tsp ground ginger
    1/4 tsp lemon pepper
    A few shakes Tony Chachere’s Seasoning
    1 tsp ground black pepper, or more, to taste.
    1/2 cup olive oil (approximately. Really I just poured in a circle around the top of the pot and called it good.)

    (Note that all of the spice measurements are ENTIRELY approximate. I don’t actually bust out any of my measuring spoons for this, just sort of pour things into my palm or sprinkle them on top of the pot until it looks like “enough” for the bulk of the vegetables. Feel free to do the same! But don’t forget the ginger. It’s not a lot, but the piquancy really helps the other flavors bloom and keeps them from being too heavy, at least in my opinion.)

    Okay, now throw everything in a crockpot and heat on high, stirring occasionally, until it smells like all those spices have gotten nice and integrated and the dehydrated onion has rehydrated (or, if you’re using real onions, until the onion has cooked.)

    I don’t really know what to call it. “Crockpot Curry” is the best thing I can come up with, but I don’t think it’s quite accurate. Suggestions welcome!

  4. girlwhocriedsupernova says:

    I really like your mushroom casserole! I just made it for the second time and it’s still good!

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