Meatless Monday: Ginger Curry Pita

img_0234.jpg

Last week I got a text from my friend with the above picture and the text “I wish you were here to not order the ginger curry pita with me.” We’ve been going to lunch at Java Joe’s for years, and we used to order the same thing every time – the ginger curry pita. In the past year they have redone their menu and no longer have the ginger curry pita. That’s a shame, as it is incredibly delicious.

So she got me thinking about that tasty lunch. I was lamenting that I would never eat it again, but then I remembered that 8 years ago we raved about it so much a staff member gave me the “recipe.”

I say “recipe”not recipe because when I dug out the slip of paper I found this: a list of ingredients and no directions.

dsc_0003

I decided to use this as a starting point to recreate the pita for home. I wanted to make a smaller batch – we may buy chickpeas by the case at Costco, but a food service can is a bit much. There were no directions for how to prepare this, but it struck me as something that was cooked low and slow with minimal fuss, so I decided a crock pot would be good here.

I’m happy with how this turned out, and I will be making it again soon. It’s a great sandwich for lunch. Elliot and I are both big fans, and Audrey doesn’t outright hate it (that is a win when cooking for a 2 year old). It reheats well, and keeps for a few days in the fridge.

dsc_0020-1

Ginger Curry Pita

Serves 4-6

2 cans chickpeas, drained and rinsed

3 T Teriyaki Sauce

1/4 red onion, chopped

1/2 green pepper, chopped

1/4 head cabbage, chopped

1 T ginger

1 T curry powder

1 T honey  or 1 t agave

Put ingredients in crock pot and cook on low for 6-8 hours. The timing on this is not critical -you just want to cook down the vegetables and have the flavors meld together.

Serve on flat bread. Pita or naan would work well.

If you don’t have a crock pot you can still cook this. Cook the onion and peppers in a dutch oven until soft in a little bit of neutral oil.  Once soft, add the spices and cooked until fragrant. Add the remaining ingredients and cook on low until slightly mushy.

 

Advertisements

Egg Noodle Casserole

Last night I made a casserole just to use up random ingredients I had in my kitchen. I end up with a lot of random things when I send my husband to the grocery store. I’ve started  sending him photos of what we need and give him precise directions on where to find the items in the store (why yes, I do consider myself detail oriented, why do you ask?). But there are occasionally issues, like when he can’t find the frozen egg noodles so he buys a bag of dried egg noodles. Or when he confuses a grocery list with a Costco list and we end up with a six pack of cream cheese.

I figured I could use up some random things. If it was good we would eat it. If it was kind of gross John and Elliot would eat it (they will eat anything). It turns out it was so good John requested that I make it again in the future. That’s why I decided to blog about it, more so I could remember it more than I feel that this recipe has to be in the blogosphere.

2017-02-02-12-53-42
Bagged Parmesan does not melt. Or get brown.

Egg Noodle Casserole (Serves 8)

  • 1 bag No Yolk Egg Noodles
  • 1 8 oz brick cream cheese, softened (totally OK to do this in a microwave)
  • 1 jar marinara
  • 1 zucchini
  • 1 bag frozen veggie meatballs (OK without. Also OK to use real meatballs)
  • Pinch red pepper flakes
  • Parmesan for the top

Preheat oven to 350. Put a pot of water on to boil. While water is coming to a boil shred the zucchini on a box grater and put in a  clean kitchen towel set over a colander over a bowl. Defrost the meatballs in the microwave so the casserole doesn’t take as long to bake. Or don’t. You do you.

Boil the noodles as directed on bag. While the noodles are boiling squeeze the zucchini in the towel. Once dried, add to a mixing bowl with the brick of cream cheese. Mix them together. Add the pasta sauce and mix some more. Add a pinch of red pepper flakes and the bag of frozen meatballs then stir some more. Open some wine or do some dishes or something until the noodles are done.

When pasta is done drain it and add to a greased 9 x 13 pan. Add the sauce. Mix it around so the noodles are evenly covered. Sprinkle parmesan over the top (don’t buy the bagged Kraft stuff, as it was pretty disappointing in this application). Bake at 350 for about 30 minutes. Let rest 5 minutes before serving.

We enjoyed this with red wine and an imagined salad (we didn’t have the stuff for a salad in the house, but it would have been delicious). I’m planning on giving leftovers to the kids for lunch for several days.

If you make this let me know!