I came across this dish a few weeks ago, and as I could find everything in it for relatively cheap this time of year, I decided hey, why not? This is a wonderfully spiced, fantastically vegetarian, and if you buy everything at the right time and have a well stocked spice cabinet, cheap recipe. Honestly, the most expensive part of this dish was the eggs, and that was because I bought them from the farmer’s market.

Don’t know what garam masala is, or your local grocery store is overcharging for the mix? No problem!  The blend that I used a while ago for making garam masala gingerbread (and still had leftovers of) mixed the following:

  • 1 T cumin
  • 1.5 t coriander, cardamom, black pepper
  • 1 t cinnamon
  • .5 t ground cloves, nutmeg

The above blend yields .25 c of spice mix, which means there’ll be plenty leftover for another day 

Indian Spiced Tomato and Egg Casserole
Lasts appx 4 to 5 lunches as a main

Ingredients

  • 1.5 lbs fingerling potatoes
  • sea salt and pepper
  • .25 c olive oil
  • 1 yellow onion, diced
  • 1 poblano pepper, seeded and finely chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 2 T finely chopped peeled ginger
  • 4 garlic cloves, finely chopped
  • 1 t ground cumin
  • 1 t garam masala
  • .5 t ground coriander
  • 1 28 oz can whole peeled tomatoes
  • (original recipe recommends fresh mint and cilantro or basil, I went with dried for both as it’s the dead of winter, probably about 4 T dried mint and 1 T dried cilantro)
  • 6 eggs

Place your potatoes in a large pot with heavily salted water, and bring to a boil. Reduce to a simmer, and cook for twenty minutes, until your potatoes are fork tender.

While your potatoes boil, in another pan, heat your olive oil over medium high, and add your onion, cooking until it’s tender (about 5 minutes).  Then add your peppers, and cook another three minutes, followed by your ginger, garlic, cumin, garam masala, and coriander, cooking until fragrant (about a minute). Then, reduce the heat to medium low and add your tomatoes and a pinch of sea salt, and cook for fifteen minutes, using your spatula to break down the tomatoes as you cook. If you time this right, you should be able to time the fifteen minutes to the last fifteen minutes of the potatoes cooking. Remove from heat once they’re done, and stir in the mint and cilantro. As soon as the potatoes and tomatoes are done, preheat your oven to 375.

Once your potatoes are done, drain them and let them cool. Once cool enough to handle, slice the fingerlings into half-inch slices, and layer on the bottom of your casserole dish or 9" square glass baking pan in a single layer.  Pour the hot tomato sauce over the potatoes, and bake for twenty minutes.

After twenty minutes, make six wells in the tomato sauce, and crack your eggs into them. Season with sea salt and pepper, and bake for another 8 to 13 minutes, depending on how done you want your eggs. 10 minutes gave me set whites, and still runny yolks, which is just how I like them.

The final pic is how it looks transferred to a container for keeping in the fridge, and how it’ll look once served, but trust me, it’s still quite fantastic.

I made this on a whim for breakfast for the week. Two observations from making this. One, in doubling the meat, I probably should’ve also doubled the cheese (I added three more eggs). Ah well, now I know for next time (and trust me, there will definitely be a next time). Two: while good on its own, this can also go into a pita (or, likely, a tortilla or taco) for a good breakfast sandwich.

Breakfast Queso Fundido
Lasts about 7 days’ worth of breakfast

Ingredients

  • .5 lb chorizo, casings removed (I used the two links of lamb chorizo I picked up at the meat market down the street from where I work, closer to 14 oz overall)
  • 1 small onion, diced (should’ve diced it smaller)
  • 1 jalapeno, seeded and diced
  • 1 tomato, seeded and diced
  • 1 clove garlic, chopped
  • 4 eggs, lightly beaten (I used closer to 7)
  • 1 c monterey jack cheese, shredded (should’ve used closer to double that, used a sun dried tomato basil monterey jack I got from the farmer’s market)

Take your chorizo and add it to a pan over medium heat.  Use a spatula to break it apart as it cooks, and let it cook for about 5 to 7 minutes, until it starts to break down further.  Add your onion, jalapeno, and tomato, and cook for another 5 to 7 mins, until your onion is soft, tender, and almost translucent.  Add your garlic, and cook another minute, until the garlic smells really good. 

Add in your eggs, and cook them scrambled style, until they’re just barely set (about four minutes). Then add in your cheese, and stir it in, cooking another 2 to 3 minutes until it’s melted.  If you have some, sprinkle some cilantro on top (I forgot mine, derp).

And then, enjoy your ridiculously cheesy eggs!

I tried to make this a few years ago, either just before or right around the advent of this blog. It didn’t turn out so well, because I a) didn’t have a clue what I was doing with the pumpkin, b) was still figuring out my way around the kitchen, and c) this was an earlier recipe from Brokeass Gourmet, which wasn’t always fantastic on the directions in the early days.

Now, though? I know how to peel and dice a pumpkin properly, which is honestly the big part of the effort in this recipe. The pumpkin I got originally gave me about 10 cups worth of diced pumpkin (from about five pounds of pumpkin), which is definitely more than enough for this and another recipe I’ll be using it in soon.  And the rest came together with ingredients from a beef brussel sprouts stir fry from the Plated trial I mentioned in the last post, and with stuff I already had in my pantry. Honestly, the only thing you should need to buy for this should be the pumpkin, the ginger, the beef, the coconut milk, and maybe the peppers.

The result is an amazing fall curry that I can’t wait to make again. Plus, it’s cheap!

Thai Pumpkin Beef Curry
Lasts 5 to 6 lunches as a main

Ingredients

  • 6 c peeled and cubed fresh pumpkin
  • 1 T olive oil
  • 5 cloves garlic, chopped (adjustable to taste)
  • 1 1" piece of ginger, peeled and minced
  • 1 medium onion, diced (I used a shallot from the Plated trial)
  • .5 lb beef stew meat (I increased it to 2 lbs because I remember it not being that much, I had an additional flatiron steak from the Plated trial that I cut up and added, and I like beef besides)
  • 1 14 oz can coconut milk
  • 2 t Thai red curry paste (I ended up increasing this to 1 T)
  • 1 T soy sauce (was probably closer to 2 T for me)
  • 2 t honey (accidentally used 2 T, whoops)
  • 1 red bell pepper, seeded and cut into 1" pieces
  • jalapeño, seeded and chopped

Preheat your oven to 375, take your pumpkin pieces and lay them out on a foil lined baking sheet, and roast them for 45 minutes, until the pumpkin is fork tender.

Twenty five minutes into the pumpkin roasting, heat your olive oil in a large pot over medium heat. Add your garlic, ginger, and onion, and cook for two minutes, stirring once or twice. Then, add your beef and brown lightly on all sides. 

Add in your coconut milk, curry paste, soy sauce, and honey, and stir well. You should have a red-brownish creamy sauce (mine tended a bit more towards brown). Add in your bell pepper and jalapeño, stir well, and then cover. Cook for the remaining 15 minutes or so that the pumpkin will roast, stirring here and there, as otherwise the honey will stick to the bottom of the pot. 

Once the pumpkin is done roasting, add it directly to the pot. Give the pot another good stir and then cover again, cooking for another fifteen minutes, until the beef is very, very tender.

And then, enjoy your fantastic curry!

Tomato. Bacon. Chutney. Really, there’s no combination of these three words that doesn’t result in deliciousness, and the chutney that’s been simmering on my stovetop ever since I finished my marathon of all of House of Cards just proves it.  (Yes, I watched all of House of Cards, starting Friday night.  ALL OF IT.)

Made a few alterations to the original recipe, most notably, more detailed instructions, because really, you shouldn’t have to wing it and hope it turns out okay because of vagueness in the original directions.

Tomato Bacon Chutney

Ingredients

  • 1 medium onion, diced
  • 1 large leek, chopped
  • 12 large cloves garlic, diced
  • 2 T olive oil
  • 1/3 c honey
  • 1 28 oz can diced tomatoes
  • 1 jalapeno pepper, diced
  • 1 t smoked paprika
  • 1 sprig rosemary
  • salt and pepper to taste
  • .5 lb thick bacon (as always, go farmer’s market if at all possible)
  • 2 T rice vinegar

Heat your olive oil over medium-highish heat, and take your diced leeks, garlic, and onion, and sautee until tender, about five minutes.  Add your honey and stir until fully combined, and then add your rosemary, paprika, tomatoes, and jalapeno. Bring to a simmer, and then reduce to medium/medium-low heat, and simmer for an hour.

While your chutney simmers, take your half pound of bacon, lay it out on a baking sheet with foil, and heat your oven to 325 (mine was at 300).  Put your bacon in the oven, and cook for about 20 to 25 minutes (25 minutes got me the second picture).  Once done, remove the bacon from the oven, let it cool, and then dice it and set it aside.

Once your chutney has simmered for an hour, season with salt and pepper, and stir in your rice vinegar. Then, remove the rosemary sprig and stir in your diced bacon, and enjoy the sexy, sexy goodness.