Currywurst

Is it weird I buy air fryer cookbooks when I don’t have an air fryer? I tried my friend’s air fryer for week and I really liked it but I am not 100% convinced I would use it enough to make buying one worth it. I am also debating whether or not I have space for it in my tiny kitchen. Until I make up my mind, I cook air fryer recipes on the stove or in the oven.

What exactly is currywurst? It is fried sliced bratwurst smothered in a homemade curry sauce. I read that it is a very popular street food in Germany. The quality of the dish really depends on the quality of the ingredients in this recipe so make sure you use a curry powder you like. I serve this over noodles or a baked potato.

Currywurst

From Air Fryer Revolution directions by me

1 cup tomato sauce

2 TBS apple cider vinegar

2 tsp curry powder

2 tsp sweet paprika

1 tsp sugar

1/4 tsp cayenne pepper

1 small onion, diced

1 lb bratwurst, sliced into 1″slices

In a small bowl, combine the tomato sauce, apple cider vinegar, curry powder, sweet paprica, sugar and cayenne pepper; mix well and set aside.

Heat 1 teaspoon oil in a frying pan over medium – high heat. When the oil is hot, and the onion and saute until translucent, about 5 minutes. Add the bratwurst and saute 3-4 minutes. Add tomato sauce mixture and bring to a boil. Reduce heat to medium and simmer about 10 minutes or until the sauce is bubbly and the sausage heated through. Serve over noodles, rice, baked potato or salad.

Curry Spiced Scrambled Eggs and Red Onion (Whole 30)

The start of this week is going so much better than last week.  Riley is completely off her meds and back in the cage with all her parakeet and cockatiel brothers and sisters.  Riley’s weight is up to 98 grams, right about where it should be.  Riley is much happier and so am I.  Maybe, now I can get back in the kitchen and cook again.

Curry Spiced Scrambled Eggs and Red Onions

From Eat, Drink,  Paleo

1 TBS ghee

1/2 medium red onion, thinly sliced

1/2 tsp kosher salt

3 large eggs

1 garlic clove, minced

1 tsp curry powder

1 handful of baby spinach leaves

1 TBS lemon juice

Heat ghee in a medium frying pan over medium heat.  When hot, add the onions and sauté 15-20 minutes, until golden brown.  Whisk the eggs in a small bowl; set aside.  add the garlic and curry powder to the onions, mix well.  Pour the eggs into the pan and gently stir continuously until the eggs are cooked to your liking.  Add the spinach to a serving dish and drizzle with lemon juice.  Top with the scrambled eggs.

Pressure Cooker Beef Masala Curry (Whole 30)

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Guys, I am in trouble.  Not a little bit of trouble, but a big heaping boat load of trouble.  I don’t know what to do about it.  There is a new little store about a block from my apartment that has a ton of  Hull brown drip dishware for sale.  I don’t know if you remember, last year I got a big box of Pfaltzgraff and Hull brown drip dishware for helping a friend move. I absolutely love it.  It is gorgeous and I want more of it.  Yesterday, I  bought a small pitcher, 3 oval plates, a butter dish, and a divided casserole.  My problem is how am I going to stay out of this store and away from this awful temptation when I have to walk past it every single time I go anywhere outside my apartment building? Help me.

Beef Masala Curry

Adapted from I don’t remember where

1 lbs stewing beef, cut into 1 inch cubes

1/4  big onion, chopped

1 ½ cloves garlic, minced

½ cup tomato sauce

2 TBS  cilantro, chopped

1/2 tsp freshly ground black pepper

1/2 tsp turmeric

1 1/2 tsp  garam masala

1/4  tsp cumin

1/4  tsp coriander

1/4  tsp cayenne pepper

1/4  tsp smoked paprika

1/4 tsp lemon zest

11/2 tsp  olive oil

½ cup  stock

Preheat your pressure cooker on the saute function and add the oil.  When the oil is hot,  brown the beef.  Add the remaining ingredients,except the cilantro.  Lock the lid and bring to high pressure.  Cook 35 minutes and release pressure naturally.  Serve and garnish with cilantro.

Chicken Curry Hot Plate (Whole 30)

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I got a really good deal on boneless, skinless, chicken breasts at Hornbachers on Saturday so this week is going to be chicken week on A Solitary Feast.

Let’s start chicken week with an idea I stole from Melissa Joulawan’s Well Fed Cookbook.  Melissa’s idea is brilliant in it’s simplicity so brilliant it hurts.   Her idea is called a hot plate.  She cooks up a couple of kinds of protien at the beginning of the week then uses the basic formula of  3 – 6 oz of protien + 2 cups vegetables + seasoning + good fat to get meals on the table during the week in 15 minutes or so.  Like I said, the idea is so brilliant it hurts.  Melissa then gives over 40 different hot plate ideas to try.

The problem is I am not much of a meal prepper so I am probably not going to have pre cooked proteins laying around.  I love the idea so much, though, I have been playing around with it to see if I could make them totally from scratch and still keep the prep and cooking time to 20 minutes or less.  The good new is you can.  I will be posting more of my hot plate recipes as  I go along.   I used my homemade Madras Curry powder.  You can find the recipe here.  You could use any curry powder you have if you don’t want to make your own.

Chicken Curry Hot Plate

adapted from Well Fed Cookbook

1 6 – 8 oz  boneless, skinless chicken breast

1/4 small onion, diced

1 (14.5 oz) can diced tomatoes

1 – 2 tsp curry powder

a big handful of fresh spinach

1 tsp olive oil

salt, to taste

In a 12″ skillet, heat the olive oil.  Add  the onion and saute until translucent.  Add the chicken, tomatoes, curry powder and salt.  Mix well.  Bring to a boil.  Reduce the heat and simmer, 10 minutes.  Add the spinach and cover until the spinach is wilted.  

Pork with Spinach and Cream

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Since I made my Red Curry with  Chicken and Vegetables last month I have been kind of obsessed with trying as many recipes for Indian food as I can, especially curry recipes. Not the Americanized versions of Indian food, but authentic Indian food.  Well, as authentic  as Indian food can get in the middle of North Dakota.

I went to the main branch of the Fargo Public Library to see if I could find a few Indian cookbooks to try before I buy one for myself.  I found Raghavan Iyers 660 Curries cookbook.  I was impressed with it because, unlike the others I looked at, he included recipes for all the spice blends he used in the book. If you follow me, you know I love making spice blends.  There are also many recipes that don’t require spice blends at all.  The variety of curry recipes in this book covers is amazing. The are appetizer curries, seafood curries, vegetarian curries, meat curries and so on.

The problem with this cookbook is not all the information you need is presented in the recipe so make sure you read the head notes, any notes at the end of the recipe and all the information in the side bars.    The recipes still work if you don’t but you can miss information on ingredient substitutions and cooking techniques if you don’t.

I decided to try this recipe first because I had a pork chop that needed to be used up and access to all the ingredients for the spice blend. It was really good. It wasn’t too spicy.  Just be really careful not to over cook the pork.

Pork with Spinach and Cream

Ingredients

1 1/4 lb pork, cut into 1/2 inch cubes

4 TBS cream ( I used half and half)

2 TBS garlic paste

2 tsp coriander scented untoasted blend

1 1/2 tsp kosher salt

2 TBS canola oil

1/2 cup tomato sauce

8 oz fresh spinach, rinsed and finely chopped

1 tsp cumin seeds

Combine the pork, half and half, garlic paste, spice blend and salt.  Mix well and refrigerate for at least 30 minutes to 2 hours to let the flavors mingle.

Heat the oil in a medium sauce pan over medium heat.  Add the cumin seed and cook until they are fragrant, 5 to 10 seconds.  Add the pork including the marinade.  Cook, stirring occasionally  until the pork is light brown and the spices are fragrant, about 5 minutes.

Stir in the tomato sauce into the marinade.  Lower the heat, cover and simmer, stirring occasionally, until the sauce thickens and some oil starts to separate on the surface, 12 to 15 minutes.

Put all the spinach on top of the curry.  Cover the skillet and cook 3 to 5 minutes then stir the spinach into the curry.  Continue to simmer, covered, stirring occasionally until the pork is fork tender, 8 to 10 minutes.