Welcome to #MadeItMonday, where I post something I’ve made in the previous week, and where you can join in and post something you made too! The rules are easy: post a pic somewhere of something you’ve made in the last week (ish; let’s say in the last month as the hard-and-fast) and tag it. Sit back and enjoy scrolling through all the beautiful things we’ve collectively created, and celebrate the fact that humans can be awesome!
Trying something new this week…
Was chatting to friends at work last week about a new way I’m working on of organising my recipes and nightly cooking so that I don’t have to THINK about what to have for dinner, and what to shop for each week, and so on and so forth. We spiralled into a conversation about how recipes never give you an accurate estimate of the time it takes for a NORMAL HUMAN to cook them, rather than a super-powered professional with amazing knife skills and everything pre-prepped.
And then one of them handed me an idea for a New Project, and my brain being what it is, we now have a Big New Project in the works, oy.
But in the meantime, I thought it would be fun to share something I recorded at the end of last week as a tester-type thing.
So, behold: Cook With Amy.
If you are so inclined, you can grab the ingredients and equipment listed below, listen to me natter away, and cook an Indian-style chickpea curry for dinner in exactly 46 minutes. Ha.
INGREDIENTS
Olive oil, or canola oil, or any good frying oil with a neutral-ish flavour
3c water
1.5c basmati or other plain white rice
2 zucchinis (corgettes)
2 large carrots
Knob of ginger about the size of your thumb (optional, listen to the audio for the joke here)
4 cloves of garlic
2 x 400g chickpeas (garbanzo beans)
100g tandori paste
100g tomato paste
2c water, additional
300mL pouring cream/pure cream (use half-and-half if you prefer, or coconut milk if you’re dairy free, though note that this will make the curry more Thai and less Indian)
1tbs brown sugar
1tsp salt (or to taste)
1 supermarket ‘bunch’ of mint (optional, again, see audio for my complete lack of preparedness here)
1 long or 2 short cucumbers
200g Greek yogurt
120g baby spinach (or less, ah ha ha).
EQUIPMENT
Medium saucepan with lid
Sharp veggie knife
Chopping board
Micro-grater or garlic press
Sieve or colander (optional)
Large frying pan
Wooden spoon or equivalent
Grater
Small bowl
Additional spoon for mixing the sauce
A COUPLE OF NOTES
I mention that I’m using canola oil instead of olive because: salicylate intolerance playing up, and then I go and dump in tomato paste and so forth. Look. It’s a balance, okay? Canola reduces salicylates without compromising flavour. You could leave the tomato out, but it would change the flavour. I’m not trying to avoid sal’s entirely, just lighten my body’s load of them for a bit. 😉
I haven’t edited this at all. I haven’t fixed background noise or sound levels or anything. It is what it is.
Relatedly, I did make the kids go play upstairs while I did this but honestly they are sometimes audible in the background. Let’s lean into this and call it part of the ‘authentic cooking experience’, m’kay? 😀
I don’t know. I had fun with this. I’ll probably do it semi-regularly. Any recipes you’d care to experience? 😀 <3 <3
And now, what have you made this week? Don’t forget to tag your contribution, or even better, leave a link in the comments!! I love seeing what inspiring things other people have made 🙂 🙂 🙂