- Step One: buy extra cans of interesting stuff that you’ve never tried before when it goes on sale at the market (for me, it was Amy’s brand soups and varied beans)
- Step Two: on a “Doctor-Up” day, take out your cans of “stuff”, maybe scrounge around your spice cabinet, check your freezer and vegetable drawer, and see what goes together
- Step Three: open the cans and spices, taste them, and think of what meat and/or vegetables would go well together
- Step Four: scurry to the store to pick up more veggies/meat/spices that would complement. I’ve been on a kale kick (and it was on sale too), so that went into my cart along with additional Aloo Gobi spices (I felt too lazy to combine 10 spices on my own), some tomato, and broccoli
- Step Five: mix and taste soups and spices in spoonfuls to decide what to put together
- Step Six: create some new recipes!
Potatoes (start these first, prep 8 minutes, bake for 20 minutes then finish cooking them following the instructions for the other vegetables below)
- Preheat oven to 350. Wash and slice potatoes, toss with olive oil and salt, lay on a cooking sheet, and bake
- Go do something else for 15-20 minutes, because everything else is easy and takes less time
- Or you could prepare the Dals right away, but you’re probably going to have some free time at some point waiting for potatoes (good time to set the table, wash dishes, kiss loved ones, read trashy magazines, etc)
- 1 can Amy’s Lentil Soup goes in a pan
- Add 1 can drained garbanzo beans
- Add Madras Curry spices to taste
- Saute a few ounces of fake meat in a separate pan with a bit of olive oil
- Add fake meat to stew and simmer on low heat until ready to eat
Da’ Easy Dal (prep time – 8 minutes)
Veggies and Potatoes (Aloo Gobi is traditionally made using cauliflower and potato, or you could do broccoli instead) (prep time – 12 mins)
- Heat 1-3 tablespoons oil in the bottom of a pan
- Add Aloo Gobi spice mix until it foams
- Add the sliced and pre-baked red potatoes and fry slightly on each side then remove and return to oven (finish cooking in oven, maybe put oven to broil in last few minutes)
- Add rinsed and cut up cauliflower (I used broccoli) to pan with remaining oil and spices, stir so that it is evenly coated, add water to pan to steam cauliflower and keep from sticking to pan.
- Add additional veggies (onion, tomato, peas, ….) if you want
- I usually use medium to high heat to start, but then turn the heat down if I’m feeling rushed or if my items seem to need some slower cooking to get fully cooked and not burnt around the edges.