Les Mets Bordelais

Before I say anything, I want my readers to know that these are by no means anywhere near being traditional. These are my own takes on "curry" and I'm using the word loosely mainly because I do use Indian flavors/spices. Once again, if you're curious on the subject, here's your link. http://en.wikipedia.org/wiki/Curry

Curry #1: Eggplant and Spinach
Ingredients:
Eggplant
Frozen Spinach
Potatoes
Curry Powder, Salt/Pepper, Vegetable Bouillon
Milk
Onions
All-purpose cooking oil
Preparation: Cut the potatoes, eggplant and onions into small cubes. While you sauté the eggplant and onion, put the potatoes to boil in a separate pan. To the eggplant/onion sauté add curry powder, salt/pepper to taste and vegetable bouillon (optional). Add 1/4 cup of water, cover and let simmer for about 15 minutes or until the eggplant is completely soft and most of the water has evaporated. Add about 1/4 cup of milk and purée. I usually use a submersion blender, but I'm sure you can do this in a regular blender as well. Defrost the spinach and drain your boiled potatoes and add both to the eggplant purée. That's it! Serve over rice. (And yes, the color is a little strange, green/brown due to the spinach and cooked eggplant)

Curry #2: My adaptation of Aloomutter
Ingredients:
Tomatoes
Onions
Potatoes
All-purpose cooking oil
Frozen peas
Tomato Paste (Harissa as well)
Curry Powder, Salt/Pepper, Vegetable Bouillon, Cayenne Pepper
Craime Fraiche (sour cream or crema mexicana may work here too)
Preparation:Similar to my first recipe, cook the potatoes separately while sautéing the cubed tomatoes and onions in some oil. Add curry powder, salt/pepper to taste and you have the option of adding some veggie bouillon and I would highly reccomend a pinch of cayenne pepper as well. I would add a little water, cover and let simmer for about 10 minutes. Next, add two spoonfulls of tomato paste, two spoonfulls of craime fraiche, a squirt of Harissa (or more if you like it spicy) and between 2-3 cups of water. Bring to a boil and let simmer for another 10 minutes, add the cooked potato cubes and frozen peas then continue to let simmer for another 10 minutes so that all the flavors can blend in. And you're done! Serve over white rice.

I hope that these are decent instructions. They're both simple dishes, both vegetarian and very filling. Although I may not say so in the recipes, constantly taste your curry and add more salt/pepper, curry powder or any other spice whenever you feel necessary. No matter how many times I make curry, it always tastes different because I'm constantly changing the ratio of the spices. I was inspired to do both of these after watching the way my roommate is just able to take a bunch of ingredients and just make something, she's got a big imagination and she's not afraid to use it. If you're going to try to make either of these, I encourage you to add and subtract things based on your own likes/dislikes. In any case, enjoy. ^_^

This new blog will be dedicated to all the recipes I come across or somehow invent throughout my stay in Bordeaux. Being on a tight budget sure will make you creative, but at the same time, what's so wrong about saving cash and still having good food? Yea, that's what I thought! Nothin'.

I've already had the chance to write about Mafé, a Senegalese dish, so now I'll move on to more fabulous North African food, this time a Moroccan dish called Tajine. I have provided this link for you in case you want to check it out for yourself. Otherwise, keep on reading for my personal adaptation.

http://en.wikipedia.org/wiki/Tajine

Ingredients:
Potatoes
Canned or pre-cooked Chick Peas (Garbanzo beans, whatever you prefer)
Red Bell Pepper
Onion
Garlic
All purpose cooking oil
Zucchini
Carrots
Harissa (Spicy tomato paste) as well as regular Tomato Paste
Spices: Paprika, cinnamon, Salt & Pepper, Bay Leaves, Parsley, Vegetable Bouillon
(Although I'd have to say that you could pretty much add any vegetable you want or take out anything you don't like. Additionally, you can also add meat. As my recipe stands, it is completely vegan and absolutely delicious)

First cut all the vegetables into little cubes. Sauté the onions in a little oil for a couple of minutes, followed by the rest of the veggies. Then add 2 finely crushed bay leaves, a spoonful of paprika and parsley, a pinch of cinnamon, vegetable bouillon and salt/pepper to taste, as well as a little water to keep it all from sticking/burning. Sauté another minute or two then add 3 spoonfuls of tomato paste, a squirt of Harissa (or whichever spicy sauce you want), mix in and then add between 2-3 cups of water. Add chick peas and let simmer for about 20 minutes or until everything is tender. Serve over couscous! It's so easy, cheap and filling. Yummmmmmmm...