Monday, August 15, 2011

Faux Indian Goulash (FIG)

We have been cooking up a storm lately mostly because we came to the realization that we must start cooking for THREE versus two. Wonder Child can POUND the food.

It started with chicken sausage. I made two chicken sausage for dinner last week - one for Nate and one for myself and figured we would just share with Mags. The girl ate more chicken sausage than either of us combined - lesson learned. I now will make THREE chicken sausages.

She also can polish off at least half of a large grilled chicken breast, so I have started making 3 of those as well.

The food report has become a sort of joke between Nate and me - one of us will typically call the other with the Mags Report mid-day, after we have heard from the Babysitter du Jour. Today I found out that Maggie had her normal amount of oatmeal (1/2 cup mixed with 3-4 oz breastmilk), a good 2/3 of a banana and a leftover banana pancake...for breakfast. When I pack her food bag, she gets the biggest soft-sided cooler that we have - and it is FULL.

So - I have lots of recipes to share this week. First up - Faux Indian Goulash. For those of you who text, FIG for short. (BLK - is this in the text dictionary?!)

This is a meal that is one of those "we really need to go grocery shopping, what can we make for dinner" meals! It started with a recommendation by my colleague for Patak's jarred Indian curries. (Please note: Neither Nate nor myself has a very distinguished palate when it comes to Indian food. We're novices - so Patak's may very well be faux-Indian, hence the name of this dish.)

For this dish you will need the following pantry staples:
Basmati Rice (We get the bag from Trader Joes)
1 can of diced tomatoes
1 can of chickpeas, rinsed
1 box of frozen spinach, thawed and squeezed to remove water
1 onion
Patak's Curry - Flavor of your choosing. We currently are using the mild curry paste.

Prepare Basmati rice as directed. Meanwhile, cut up an onion and saute in olive oil in a pan until softened. Spoon 1-2 spoonfuls of the Patak paste into the onion along with the spinach, the chickpeas, and tomatoes. Heat through until warm. Serve over rice and with Naan. We also get the frozen Naan from Trader Joes although we have gotten fresh stuff from our grocery store as well.

Voila. Faux-Indian-Goulash. Ready in about 15-20 minutes.

Maggie was not a fan of FIG. Although I used a mild curry paste, I think it was still too spicy for her. She ate a few of the chickpeas, spit a few more out and moved on to her chicken sausage. :)

1 comment:

BrookeK said...

LOL! FIG is not in the dictionary, but the closest is:
FGAI: forget about it
who knew?!