Standby 15

Al koozy inspired soychorizo stir fry

1. Heat pan and oil and spices (bay leaf, corriander seeds, cinamon bark, cumin seeds)
2. Saute 1 onion, 1 clove garlic, (small pices of ginger)
3. Saute 1 mexican squash
4. Saute 1 pablano chili and 1 jalapeno.
5. Add 1 package of soychorizo
6. Add 1T allspice powder.

Notes: My perfered oil is virgin avocado or virgin olive for health reasons (seed oils contain trans-fats and heating them in high heat creates more trans-fats. Trans-fats  act as slow acting poison). Any oil will do, the purpose of the oil is to tease out aroma from the whole spices. If you only have powdered spices add them after the onion step.

Fish Curry

From the Nepali cookbook: 2 medium onions 1.5 T oil 15oz can tomatoes, chiliees, salt, 1t garlic, 1/2 inch ginger, 1t ground cumin, 1t gound corriander, 2x 15oz cans of mackerel, fresh cilantro.

1. Saute the onions.
2. Add tomatoes.
3. Add chilies and other spices. Simmer fo 15 min.
4. Add fish
5. Garnish with cilantro.

My modifications.

1. Saute onions and spices (garlic, ginger, cumin seeds, coriander seeds)
2. Add diced tomatoes (faster this way) and simmer for 15 min.
3. Add fish and simmer for 5 min.
4. Garnish

• Variations: Use whole spices and let the aroma come out in the oil. Tumeric, Garam Masala, fenugreek seeds. Add whole spices in the saute phase and add ground spices in the simmer phase. Use fresh fish or other seafoods, or legumes and tofu.

Pumpkin Curry

• Roast Kabocha (halved, seed, face down, > 45 min. 400°F)
• Saute 1 onion, 16 oz. diced tomato, 1 hot chili, 2t garam masala, 1 t tumeric and the other usual (oil, cinamon bark, corriander seeds, bay, garlic, ginger..).
• Add liquid (stock, tomato can wash), peas, pumpkin and stew for 15 min.
• Adjust salt.

Kabocha is the only key ingredient. Roasting and scraping is easier than cubing and stewing.  Cutting the tough skin is almost dangerous. The roasted skin is soft enough to eat. Curray base can be made in any number of ways. Canned tomato, or  mirepoix should work.

Saag, Chana Saag

Chick peas (Chana): 1C cooked (or 16 oz can)

Spinach (Saag) : 1 large onion, 1 bunch spinach. Saute in oil with the usual spices (coriander seeds, cumin seeds, bay leaves, cinnamon bark, garlic, ginger, hot chilis) until fragrant. Add onion. Add spinatch and let it wilt. Dump and puree the mixture in a food processor. Add 1 bunch of cilantro and puree.

Assembly: 16 oz. can diced tomatoes, oil, 2t garam masala, salt and saute and cook until nice and fragrant. Add chickpeas and 1.5C of liquid (aquafaba, stock, tomato can rinse, water). Bring to boil and simmer for about 15 min. Turn off heat, add the greens, and salt to taste.