F.E.A.S.T.: Clam Chowder

Wait a minute, didn't I just post something yesterday? I seem to recall doing something with lots of pumpkin....

Eh, what're you gonna do?

Hello again, dear readers!

In honor of the recent snap of cold weather we had a short time back (when everything decided to get down below freezing before jumping back up to the 70s), I decided that it was the perfect time to try my hand at making some soup. OK, so my roommate requested it, but who's keeping track?

So I made it my mission to make New England style (or close enough) clam chowder, from scratch, as a F.E.A.S.T.! I got everything together, I worked my tail off, and I made a pretty delicious bowl of soup, thank you very much. Then I looked at my budget. And then I looked at the clock.

::sigh::

Yeah. So, not a F.E.A.S.T., or at least, not really. I went over on both time and funds, which are two of the four pillars that hold up this whole wacky concept. So to say that this one is teetering would be an understatement. However! The soup was a success, and I think that with a bit of stretching, we can make this work, even if we have to bend the rules a bit. Regardless, I think this one is worth sharing, so I'm going to do just that!

WHAT I USED!!!
2 small yellow onions, diced ($1.0)
10-12 yellow potatoes, cubed (from a $1.5 bag)
4 cans baby clams, water reserved ($8.0)
32oz veggie stock ($2.0)
1pint heavy cream ($2.0)
1/2 package of bacon!, diced (from a $3.5 package)
a few sprigs of fresh thyme ($2.0)
3-5tbs AP flour (stock)
a few bay leaves (stock)

Final Price: $20

Huh, OK, so now that I've written it out, maybe I didn't go as over on the budget as I'd thought. I must be remembering something else. And it does make a lot of chowder, so I don't feel too bad about being on the borderline.

WHAT I DID!!!
In a large stockpot, cook the bacon over medium heat until almost crispy, then toss in the onions. Throw a bit of salt on top of them for good measure. Give the onions about 5-7min to soften. When the onions are cooked, but before they start to take on too much color, sprinkle on your flour. You want enough to absorb all the bacon drippings and form a roux. This will help to thicken the soup. It's hard to describe, but suffice to say, when it looks like a thin paste with no flour lumps, you should be set.

Once you have your roux, add the veggie stock and stir to combine with all the flour. Once it's smooth, add the water from the clams, the cream, and the potatoes. You can toss the bay leaves (which will have to come out at the end) and the thyme in as well, or you can put them in a large tea ball and let them steep that way. Bring the mixture just to a boil, then lower the heat and simmer for about 15-20min., or until the potatoes are fork-tender.

Toss the clams in, and sprinkle a healthy amount of freshly-ground black pepper over the whole thing. Give it another five minutes for the clams to firm up, and you're ready to serve with (or in!) the bread of your choice!

Alright then, let's get right to our acronym. I, for one, am anxious to see how this all pans out!

Fast: Not really. The whole thing, starting with chopping the veggies, took about an hour and twenty minutes. So no luck there. But what am I saying? Get some help and make it go faster! (Just be careful out there with all the sharp knives, OK?)

Easy: Yeah, it's basically adding a bunch of stuff to a pot and letting it go. That's why I love soup; it really is just that easy!

Affordable: Twenty bucks for about 8 servings seems pretty awesome to me. Woo-hoo! We made this pillar work after all!

Super Tasty: Oh very yes. The clams, so plump and juicy, with just a hint of the sea, were definitely the main attraction. But the seasonings and the potatoes added their own unique flavors as well, providing a perfect balance. It was creamy and hardy without being too thick, like canned chowders so often are. I call it good ol' fashioned comfort food, the kind that fills you up and warms you through. And the bacon, of course, makes everything better.

So there you have it: a savory bowl of clam chowder, prepped in just over an hour with a conscious nod towards a healthy budget. I hope you enjoyed this entry, and I hope that you will give this soup a try and tell me what you think. I more or less crafted it myself, taking elements and inspiration from about three or five different methods I found around the internets, so I am very interested to hear what people think.

(Oh, and this shouldn't be an issue, but we did find a wee piece of clam shell in with the meat, which was very unpleasant to bit down upon, I am sure. Just be careful, kids.)

Until next time, go forth and eat well!

Happy Holidays! Pumpkin Three Ways

Hello everyone!

With Thanksgiving nearly upon us, I thought it would be appropriate to present a selection of pumpkin-themed offerings for your perusal. Yes, if you remember my last post, you'll be thinking to yourself, "Didn't he just do something with pumpkin? What is with this guy? Is he just crazy, or is he obsessed with pumpkin-flavored treats?"

Yes. Yes, I am.

Okay, so I'm not really obsessed with pumpkin, and I prefer to think of myself as delightfully quirky rather than flat-out nuts.  So there's that, I suppose. But I did think that since it is the one time of year when everyone actually cares about the bright orange gourd, I should make the most of it.

So today, I'm offering you pumpkin three ways: first, as a savory cornbread, second, as a sweet mousse, and finally, third, I'll offer a quick review of a pumpkin ale I discovered. It may seem like a lot, but trust me, these will all go by fairly quick.

First, the pumpkin cornbread!

WHAT I USED!!!
1 cup cornmeal
1 cup AP flour
2 tsp baking powder
1/2 tsp baking soda
a heavy pinch kosher salt
1/2 tsp cinnamon
1 cup pumpkin puree
3/4 cup buttermilk
2 eggs, lightly beaten
1/4 cup vegetable oil
3 tbs sugar
3 tbs honey

WHAT I DID!!!
Whisk the cornmeal through the cinnamon (the dry goods) together in a large mixing bowl. Next, mix the rest of the ingredients (the wet goods, and yes, sugar counts as a wet ingredient) together in a second mixing bowl using your hand mixer or a large spoon. When both the dry and the wet ingredients have been thoroughly mixed, pour the wet on top of the dry. Stir until everything just comes together; do not over-mix.

Spray a muffin tin with non-stick cooking spray. Divide the batter evenly between the twelve cups. Bake at 400 degrees for 30 to 35 minutes, or until the tops have browned slightly and a toothpick poked into the center of a muffin comes out clean. Consume!

There you have it, quick and painless. The pumpkin flavor, while noticeable, is subtle. The cornbread definitely tastes like cornbread, rich and light and sweet. I believe it would be a great thing to serve at Thanksgiving dinner, or with any meal that you want to have a bit of a Fall kick.

Next, the dessert: pumpkin mousse!

WHAT I USED!!!
1 block cream cheese, softened
1 small package instant vanilla pudding
1 cup pumpkin puree
1 cup whipping cream (I actually used two, but it was too much)
1 tsp cinnamon
1/2 tsp each other spices of your choice (nutmeg, clove, ginger, etc.)
1 tsp vanilla extract

WHAT I DID!!!
In a chilled metal bowl, thoroughly beat the whipping cream until stiff peaks form. Remember, stiff peaks are the ones that form on a beater, pulled from the food and inverted, in the shape of little towers that don't collapse when the implement is gently tapped. You follow me here? Anyway, beat it until it looks like whipped cream and you're golden. Use your stand mixer with the whip attachment if you've got it.

Stir the other ingredients together until you get a homogenous mixture. I used my hand mixer for this part. When this is done, stir about a third of the whipped cream into the pumpkin mixture, just to lighten it up. Then, using a spatula, fold in the remaining whipped cream. Do this with cutting-and-flipping motions, rather than with stirring ones. Refrigerate until chilled, then serve with ginger snap cookies!

Once again, quick and painless. The flavors and the texture are both very light and very smooth. I admit, I used two cups (read: too much) of whipped cream, but I can extrapolate what the results would have been, so no worries, right? Either way, it was tasty without being too sweet, and I think it could give the traditional pumpkin pie a run for its money at your next holiday party!

Finally, our review. I present to you the New Belgium brand Pumpkick Ale.

Now, I'm no aficionado, but I do know what I like, and I thoroughly enjoyed this ale. It has all the traditional spiciness you'd expect in a pumpkin ale: cinnamon, nutmeg, allspice, etc. And, unlike some "pumpkin" beers I've had in the past, you can actually taste the pumpkin along with those spices.

But, they upped the ante on the Autumn flavors. In a stroke of inspiration, they spiked the whole thing with a splash of cranberry juice. Not only did this add notes of subtle sweetness, but it also gives the beer a bit of tartness to help counteract the heavy flavors from the spices. I know, it sounds kind of crazy, but trust me when I say it definitely works. If you can find it, give it a try, see what you think. I certainly wasn't disappointed.

Well, there you have it folks. Pumpkin in three forms, all of them delicious. I have to say, I love this time of year, with all the food and celebrations and whatnot. But I think we should also take a moment and be thankful that we are able to have this much fun with our food. Just a thought, and one I'm sure you'll share.

Anyway, thanks as always for reading! I look forward to reading any comments or suggestions that you may have.

Until next time, go forth and eat well!

Happy Holidays! Pumpkin Juice

Hello faithful readers! And Happy (belated) Halloween!

If you remember my post from last year, you'll remember that I love Halloween. I love the pageantry, the fun, the spine-tingling terror, everything. Well, I made my famous Broken-Glass Cupcakes again this year, but I wanted to do something in addition to all of that. So I wracked my brain and came up with something that I've always wanted to try: pumpkin juice!

Now, if you're a fan of the Harry Potter book series, then this concept needs no introduction. If for some reason you haven't read this series, (and let's be honest: why are you reading a blog with a DnD joke in the title if you haven't?) then you should know that it is quite prevalent in that world.

Now, to be fair, I didn't set off with the idea of, "Hey! I'll make Harry Potter pumpkin juice!" The idea was wholly my own, what with this being the time of year for pumpkin-flavored everything. But I can't deny I wouldn't have had the idea in the first place were it not for the books. So let's just say it was a joint effort and leave it at that, shall we?

Ok, to business. The idea is fairly straight-forward, and I have presented it two ways, so you can choose the method of your liking. I actually tested this recipe a few times, and I think I've gotten it right. But I'll let you be the judge of that. I think you'll be pleasantly surprised!

WHAT I USED!!!
6 cups good quality apple cider, chilled (divided, if you follow the Long Version)
1 cup canned pumpkin puree
1/4 cup apricot preserves
1/4 cup salted caramel syrup (room temp, unless you follow the Long Version)
2 tsp ground cinnamon
1/2 tsp ground clove
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground nutmeg
Silver rum, to taste (optional)

WHAT I DID!!!
The Short Version:
Take all the ingredients (except the rum, if using) and combine in a pitcher or punch bowl. Combine using a whisk or immersion blender, then pour off into glasses. Add rum if desired. Consume!

The Long Version:
Take 2 cups of your cider and pour it into a small pot or sauce pan and place over medium-low heat. Add the preserves, caramel, and spice, and heat until the mixture just reaches a simmer, whisking occasionally to blend. Lower the heat slightly, and simmer for about 10 minutes.

In the serving vessel of your choice, combine the remaining four cups of cider and the pumpkin, and combine using a whisk or immersion blender. When the stove-top cider has finished, pour the mixture into the serving vessel. Blend well, then chill. Do not pour over ice! If you need to chill the drink quickly, pour into a shaker with ice and do it up cocktail style. Add the rum at this time if using. Consume!

See? It's super easy and super tasty! The cider provides a good strong base, and the preserves and caramel provide a smoothness and a sweetness that is wonderful. The pumpkin flavor itself is subtle, but definitely prevalent, and the spices provide a warmth to the drink that is infinitely satisfying. The Long Version takes a bit more time, but the flavors are more intense too, so it's worth it.

Anyway, that's all for now. I hope you enjoyed reading about this beverage as much as I enjoyed creating it. As always, comments and suggestions are welcome and encouraged.

Until next time, go forth and eat (and drink!) well!

F.E.A.S.T.: Shrimp Risotto

Yeah, you read that right: Shrimp. Risotto. As a F.E.A.S.T.

Where did this come from, you ask? Surprisingly, nowhere in particular. I like shrimp. I like risotto, and I hadn't made any in some time. And while I was planning my meals for the week, I remembered that I needed to blog about something. So I asked myself, what do I do? And then the idea just came to me: what if I could do risotto as a F.E.A.S.T.?

"Madness!" I hear you say. "You can't do risotto on the cheap! You can't do it in under an hour!"

Oh, but you can!

::cue maniacal laughter::

OK, so it really isn't all that crazy truth to tell. And I didn't quite hit all the points needed for it to qualify as a F.E.A.S.T., but I'll explain that in a minute.

The truth is that shrimp, like most seafood, is actually quite easy to cook. You just have to have quality ingredients and you need to not over-complicate things. And trust me, I am the master of over-complicating things that don't need to be over-complicated. Luckily, seafood is not really one of them. The same goes for risotto. In reality, it isn't all that tricky; you just have to be diligent. That means that unlike with regular rice, you can't just walk away from it. It needs tending.

So, if you treat the ingredients right and just pay attention to what you're about, you can come up with something that's truly delicious. And everyone you serve will be so impressed that you made freaking shrimp risotto of all things, that you come off looking like a master chef. It really is just that impressive!

Oh, but still you doubt me? Well, read on dear readers, and judge for yourselves!

WHAT I USED!!!
1 yellow onion, diced  ($1.0)
a few tsp garlic, divided  (stock)
2 cups Arborio rice  (from a $6.0 container)
Approx. 5 cups vegetable broth or stock  ($3.0)
1 1/4 cup dry white wine (like chardonnay), divided  ($5.0)
6 tbs (unsalted) butter, divided  (stock)
1 lb frozen medium shrimp (raw, de-veined, tail-on), thawed  ($6.5)
Basil, julienned  ($2.0)
Juice of 1 large lemon  ($1.0)
Parmesan cheese, to taste  ($2.5)
Salt and pepper  (stock)

Final price for ingredients: $27.0

OK, so I'm over on my budget here, I admit that. But I only used about half the rice, and we were able to drink the rest of the bottle of wine with the meal. So technically I only went over by a little bit.

That's my story and I'm sticking to it.

WHAT I DID!!!
Bring the broth to a simmer over medium heat. Once you reach that point, drop the heat and keep the broth hot.

Meanwhile, melt 4tbs butter in a large saucepan over medium heat. Toss in your onion and some garlic, and cook for around 5 minutes, until the onion begins to turn translucent. Season with your salt and pepper, and don't be skimpy.

Add your rice to the pan and stir/toss the grains to coat them in the butter and onion mixture. Toast the rice, stirring regularly, for a few minutes, taking care not to let the rice burn.

Add 1 cup of white wine and stir occasionally until the rice has absorbed all the liquid. Then, add your hot broth a ladle-full or two at a time, and stir until that liquid has also had a chance to absorb.

Once you've gotten through about half to two-thirds of your broth, melt the remaining 2tbs butter in a large skillet set over medium heat. Add the rest of your garlic, the shrimp, half of the lemon juice, and the remaining 1/4cup of wine to the skillet, and season with salt and pepper. Saute until the shrimp turns opaque all the way through.

Taste the rice after each broth addition when you get near the end. The grains should be firm but not crunchy, and soft but not gummy. If you have to, ease up and don't add the last cup or so of the broth, but I found that this wasn't necessary.

Add the remaining lemon juice to the rice, then pour in all of the liquid from the shrimp. Stir in the shredded basil and the Parmesan.

Scoop the rice into a bowl, top with a few shrimp and some more Parmesan, and enjoy!

There now, that's not so difficult, right? Let's review our acronym.

Fast: Yep, right on the nose. From prep to eat took exactly one hour, and that was with me sort of making things up as I went. I had a couple methods to use as guides, true, but I really did just do this one on my own accord. The point is that I said it would take an hour, and it did!

Easy: I would say so. Sure, it's not as easy as making a sandwich, but it ain't rocket science either. Just keep your eyes on the rice and don't let it burn or get soggy, and you'll be fine. The trick is to just keep stirring the pot, and I know that you can handle that part.

Affordable: Like I said, I did go over my $20 budget, which is unfortunate. But I have enough rice left over to make a second meal, so I feel like I only went over by a few dollars. But, a budget is a budget, and I did bust it on this one. Still, the results were worth the extra expense, in my opinion.

Super Tasty: Yes. Very yes. The shrimp were succulent and juicy, with a light, aromatic flavor. The rice was wonderfully creamy, cooked to a perfect al dente. Together, with the acidity of the lemon and the pepperiness of the basil, they came together to make a wonderfully light, and surprisingly healthy, meal that was very satisfying nonetheless.

So there you have it: shrimp risotto in an hour for around twenty bucks. It's easy, it's delicious, it's a F.E.A.S.T.!

As always, thanks for reading. I hope that you enjoyed it. Comments and suggestions for new meals are always welcome. Until next time, go forth and eat well!

Cocoa Peanut Butter Banana Bread

Hello once again!

As I'm sure you've already guessed from the nature of this blog, I like to experiment with my food. Sometimes it works and I discover something tasty, and sometimes it doesn't and explodes like so much... exploding... explody stuff. My poor attempt at an analogy aside, I am pleased to say that this time my experimentation not only worked, but worked rather well.

It started a few weeks ago, when I had some bananas lying around that were too ripe to eat out of hand. Obviously, the solution was banana bread, but I didn't have a banana bread recipe I liked. Sure, I had the one I created years ago that used coconut and walnuts, but that one tended to lean towards the explody end of the spectrum. Plus, I was out of walnuts anyway, so no dice. So I went digging around the internets, trying to find a new method. While I found plenty of recipes, I didn't find one that spoke to me. I was about to say, "To hell with this!" and start flipping over metaphorical tables when I had another crazy idea: why not just make something up?

Why was this idea crazy? Because banana bread is baking, and baking is as much a science as an art, and you can mess things up if you don't get the ratios right. But then again, science is about experimenting with the unknown, and trying new things, and laughing maniacally as you're throwing random ingredients together into a mixing bowl. Or maybe that last one is just me?

Regardless, this idea came together as a way to make a new banana bread that I had never tried before, and I am pleased to say it turned out quite well. I was about to try it simple as a cocoa banana bread, and I think it would have been good that way too. But then the idea sprang up to add peanut butter chips, and it took everything to a whole new level. Try it yourself if you don't believe me.

So, without further ado, let's get started.

For Science!

WHAT I USED!!!
2 cups AP flour
1 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
a good pinch or two of kosher salt
5 very ripe bananas
1 cup brown sugar
1/2 cup white sugar
3 eggs, beaten
1 stick of butter, melted
2/3 cup sour cream
a good splash of vanilla
1 cup chocolate chips
1 cup peanut butter chips

WHAT I DID!!!
Combine the flour, cocoa, baking powder, baking soda, and salt together in a large mixing bowl. If you feel like sifting, go ahead and do it to break up any clumps and ensure that everything is evenly distributed.

In another bowl, peel and mash your bananas until smooth. Using a hand mixer, work in the sugars, followed by the eggs, butter, sour cream, and vanilla.

Pour the wet stuff over the dry stuff, and fold everything together with a great honking wooden spoon or spatula. Then stir in your chips.

(This is called the Muffin Method, by the way, and is used for everything from muffins to waffles. You don't want to over-mix, or the flour will produce too much gluten and then everything will be tough. We don't have to worry about that too much here, but still, mix everything until it is just combined. Don't fret if it's a bit lumpy; the lumps will cook out.)

Divide the batter evenly between two standard size loaf pans, and bake at 350 for 50-55 minutes, or until a toothpick inserted into the middle of the load comes out clean.

And that's all folks! It's quick, it's easy, it's delicious.

You get a definite chocolatey flavor throughout the bread, with little pops of sweet and salty peanut butter now and then. But the predominant flavor across the board is definitely the banana, which is good, since that's kind of the point after all. Over all, you get a moist and tasty quick bread with a lot of flavor and a lot of surprise from those eating it.

This experiment, if I do say so myself, is a definite success.

Well, thanks for reading as always. Comments and suggestions are always welcome.

Until next time, go forth and eat well!

Scallops with mashed potatoes and asparagus

Hello again, dear readers!

Today, I just wanted to share a tasty dish I made for dinner last week: scallops. Nothing fancy, nothing crazy, not even a F.E.A.S.T., just a simple meal that you yourself can make without too much effort.

"Ye gods!" you say. "But wherein lies the adventure?" you ask. An excellent question, indeed! And I have an answer for you!

::cue crickets chirping::

Ok, so there really isn't one. I've made scallops before, and they're easy. I mean, super easy. But I haven't had the chance to prepare them in ages, so I wanted to try my hand again. I looked up several methods and then adapted my favorites into a cohesive whole. And I am pleased to say that they turned out marvelously. And that's why I decided to tell you about them: because they're easy enough to cook that with a little effort you too can plate a mighty impressive dish that will have others saying, "ooh" and "ahh."

Don't believe me? Come now, have I ever led you astray? And no, don't even talk about my last experiment with ice cream; that was for science!

WHAT I USED!!!
1lb. frozen bay scallops, thawed, drained, and patted dry
3 slices bacon, chopped
2/3 cup apple juice or cider
1 half-pint heavy cream
approx 2lbs golden potatoes
1 stick butter, softened
1 bunch of asparagus
garlic, minced, to taste
salt and pepper
fresh chives, chopped

WHAT I DID!!!
Drop the potatoes in a pot and add enough water to cover by an inch. Give it a good pinch of salt and then set it over high heat. Once it boils, drop the heat to med-low and let them simmer for about 20-30 minutes or until the taters can be easily pierced by a knife without much resistance. Drain the spuds once they're done.

Meanwhile, prepare your asparagus. Hold the stalks one at a time by the base and near the middle, and start bending them gently. The hard, undesirable part of the stalk should snap cleanly off. Bring a pot of water to a boil. Once this is ready, drop the asparagus in and give it a minute to blanch. This will improve both the color and the flavor. After a minute, transfer the veggies using a slotted spoon into a waiting bowl of ice water to halt the cooking process. Once they've cooled, set them aside to dry.

Cook the bacon in a large nonstick skillet over medium heat until browned. Using your trusty slotted spoon once more, transfer the bacon to a waiting pile of paper towels to drain. Up the heat to high and add the scallops to the bacon drippings! to cook. Give 'em a few shakes and cook until they all just turn opaque, or about four minutes. Grab that ever-so-useful slotted spoon once more and remove the scallops to a dish, and stash said dish in a warm oven to keep things toasty.

Add the apple juice/cider and 1/3 cup of the cream to the pan. Cook this mixture to boiling over med-high heat until the sauce thickens, or about seven minutes, stirring occasionally. You'll know it's ready when the sauce coats the back of a metal spoon and holds its shape when you swipe your finger through it. This is called nappe', as I've mentioned before. Add salt and pepper to taste.

While the sauce does its magic, cook your asparagus. Get a nonstick skillet warmed up over medium to med-high heat and give it a swirl of olive oil. Add as much or little garlic as you care to and saute until the garlic just begins to gain some color. Add your asparagus and give it a toss to coat the veggies in olive oil and garlic. Cook the asparagus until it softens slightly and begins to pick up some color of its own.

Warm the remaining cream for a few seconds in the microwave. Then simply go to town with your favorite potatoes masher or a hand mixer if you so choose. Once the potatoes have been mashed, work in the butter and cream and blend it all into one amalgamous mixture.

To serve, place a good pile of potatoes on each plate. Top with a scoop of delicious scallops, then place a few stalks of asparagus off to one side slightly. Give the whole thing a bit of sauce, and sprinkle with bacon and chives. That's it, you're done!

Ok, so maybe it looks a little complex once I write it all out, but it's really not all that bad. Trust me, this may seem like a handful of steps, but they're all pretty basic steps if you really stop and break it all down: prep and make mashed potatoes, saute some asparagus, saute scallops, make a basic sauce, combine. That's it! Trust me, it's easy.

And totally worth it too. The scallops have a natural sweetness to them, and they lack any of that "fishy" smell that turns off so many people. Moreover, the potatoes are rich (but not too rich), and the asparagus provides a nice counterpoint both in texture and in flavor.

If I were to offer any critique of the meal, it's that the scallops can get lost in the potatoes. This is simple because they are so small. You don't lose the flavor much, it just gets mixed in with the rest of the dish. To be honest, I would have preferred to use the larger, meatier sea scallops, which are three times as big. The problem was they were also three times the price, so I had to pass. Maybe next time though.

Anyway, I hope you enjoyed this post. And I hope you'll go out there and give this method a try. It'll impress and amaze your friends, I guarantee!

Comments and suggestions are welcome as always. Until next time, go forth and eat well!

F.E.A.S.T.: Indian-style Curry Sauce

Hello again, dear readers!

This week's humble offering is the result of a two-part challenge I recently issued to myself. Well, I say that, but it didn't exactly develop that way. You see, I wanted to create a new F.E.A.S.T., mostly because I haven't done one in a while. I've also been wanting to try making a curry sauce, since I've never actually done that before. Lo and behold, the idea came: why not do both?

Before I jump into the ingredient list, I feel I should also admit something: I'm not very familiar with Indian food. In fact, I can't honestly recall but maybe one or two times in my life where I've actually eaten it. Don't get me wrong: I have nothing against the cuisine. It's just not ever something where I've said to myself, "Self, what d'you say to some Indian food?"

That being said, I can neither confirm nor deny how "authentic" this dish is. I basically looked up a few basic curry recipes and then came up with my own using the common ingredients and what sounded tasty. I have it on the authority of those who tried it that it does in fact taste like Indian-style curry, however. So that's something, right? Regardless, it was quite good, and I highly recommend you give it a try, if only so you can say that you have!

WHAT I USED!!!
1 yellow onion, sliced  ($1.0)
2 tsp minced garlic (or about four cloves)  (stock)
1 inch ginger, peeled and diced  ($0.5)
1 red bell pepper, roughly chopped  ($3.0)
1 8oz can tomato sauce  ($1.0)
1 4oz can green chiles  ($1.0)
1 6oz tub plain Greek yogurt ($1.5)
1 cup cilantro ($1.0)
2 tsp turmeric  (stock)
2 tsp cumin  (stock)
2 tsp coriander  (stock)
1 tsp paprika  (stock)
1 tsp cinnamon  (stock)
1 tsp cayenne pepper  (stock)

Final price: $9.0 for the whole thing.

OK, I admit, some of you may not obsessively keep as many spices on hand as I do. But let's say you do have to go out an buy some of them. You're still getting away for pretty cheap, since you only need a little bit out of each jar, right? That means you'll have everything on hand to make the curry again, and that's just a win-win situation in my book.

WHAT I DID!!!
In a large saucepan, heat a few tablespoons of vegetable oil over medium-high to high heat. Toss in your onion and bell pepper, and saute them until the pepper softens and the onion starts to brown, about 10 to 15 minutes. Drop the heat to low, then add your ginger and garlic and cook for 2 to 3 minutes longer.

Add all six spices and whisk well to combine. Add in your tomato sauce, green chiles, and cilantro. Once that's all incorporated, slowly whisk in the yogurt.

Now, working carefully, drop the whole mix into a blender or food processor and start pulsing. Add about a cup of water, then blend until smooth.

Put the mix back in the saucepan over low heat, and let it simmer for about 20 minutes, covered. Serve over rice, chicken, vegetables, or whatever you like.

And there we have it. Let's compare to our acronym:

Fast: The whole process took me about an hour to concoct. Admittedly, with the rice and chicken, it was closer to an hour and a half, but the sauce itself was relatively quick to make, even with the simmering.

Easy: Yes, I'd say so. I could've been a lot more complicated, toasting the spices, using fresh spices (I wish!), adding more exotic ingredients, but I decided that what I had would suffice. And guess what? I was right!

Affordable: At under $10 to serve four to six people, we're doing just fine financially. Even if you do have to spend a little more to acquire some of the spices, you still come out ahead, since now you have said ingredients on hand and ready to go for the next time.

Super Tasty: Hell yeah. This curry is rich and savory, with a smoky subtle heat to it that you just have to experience to truly understand. Honestly, I am actually quite pleased with how it turned out.

I wish I could better explain the flavor, but beyond calling it "exotic," I'm a bit at a loss for words. So, I challenge each of you reading this to go out and craft this wonderful sauce for yourselves so you can be at a loss for words as well. I promise you won't regret it.

Anyway, as always, thanks for reading. If you have any comments or suggestions, I'd love to hear them.

Until next time, go forth and eat well!