Serving Up {Sandwich}: Doubles

I have mentioned before that my husband lived in the West Indies for two years while serving a mission for our church.  While there he developed a real love for the food and has blessed me by introducing me to a great variety of delicious curries and foods that he loved so much.  Whenever I try a new "curried" recipe, no matter how much I like it, it has to pass my husband to be considered a keeper.  When I saw this recipe for Chickpea Masala Sandwiches (Doubles) in the new "Spilling the Beans" cookbook, I knew I had to try it because I have heard Rich refer to "doubles" and how he and his missionary companions would eat them in huge numbers!

Having never had a double myself, I was a bit unsure how close this recipe would be to what my husband remembered and loved.  The recipe took some time to prepare because of making my own flatbread but my husbands response, and the response of all the kids for that matter, made the time spent totally worth it.  This recipe was a hit!  I had doubled the recipe for the filling and increased the bread to 1 1/2 - it was all gone in one sitting with people asking for more!  I love it when a new food is received so well.

This recipe will definitely be a keeper in our home and I am glad to have an additional non-meat meal to add to our rotation.

One Year Ago: Coconut Syrup

CHICKPEA MASALA SANDWICHES (DOUBLES)     
(recipe from Spilling the Beans)
printable version

Flatbread:
2 cups flour
1 tsp. yeast
1 tsp. turmeric
1/2 tsp. ground cumin
1/2 tsp. sugar
1/4 tsp. salt
3/4 cup warm water
oil, for cooking

Filling:
1 large onion, halved and thinly sliced
1 Tbs. curry powder
2 cups cooked chickpeas -or- 1 19-ounce can, rinsed and drained
3 garlic cloves, crushed
1/4 cup cilantro, chopped
1 cup chicken stock (I used more)

In a large bowl, stir together the flour, yeast, turmeric, cumin, sugar and salt; add warm water and stir until the dough comes together.  On a floured surface, knead the dough for about 5 minutes until it is smooth.  Return the dough to the bowl, cover and allow to set for an hour, or until doubled in size.

To make the filling, heat a drizzle of oil in a large heavy skillet set over medium-high heat.  Saute the onion until soft.  Add the curry powder and cook an additional minute or two.  Add the chickpeas, garlic and cilantro and cook for an additional minute before adding the chicken stock.  Bring to a simmer and reduce heat, cover partially and allow to cook for about an hour, until chickpeas are very soft.  Add additional chicken stock if needed.  Can slightly mash chickpeas as they soften.

To cook the flatbreads, divide the dough into 12 balls and roll each one out very thin on a lightly floured surface - they will be about 8 inch in diameter.  Heat a generous drizzle of oil in a heavy skillet set over medium heat and cook the breads one at a time until puffed and golden (about one minute), then turn the bread over with tongues and cook the second side.  Transfer cooked bread to paper towels to cool while you cook remaining dough.

Spoon the spiced chickpeas onto the flatbreads and top with mango chutney and/or extra fresh cilantro if you would like.  Wrap and eat while hot.

Serving Up {Soup}: Creamy Curry Carrot Soup

This recipe is SO simple!  What a treat!  Simple AND delicious!  And with no chunks to threaten my children, I actually had three out of four of my kids willing to eat (and like) this soup.  The real fan of this soup, however, is my husband, who absolutely adores curry (although he might take issue with my using the word "adore").  I've made this soup twice in just the past couple of weeks and it doesn't disappoint!  I hope you agree.

CREAMY CURRY CARROT SOUP     Pin It

(recipe from Blendtec Fresh Blends)

printable version

1 Tbs. olive oil

2 shallots, roughly chopped

1 clove garlic, quartered

1/4 tsp. kosher salt

4-6 medium carrots, roughly chopped, approx. 2 cups

2 cups chicken broth

1 Tbs. red curry paste

4 Tbs. mascarpone cheese

1 Tbs. chives, chopped (optional)

Heat oil in a deep saucepan.  Add shallots, garlic and salt and cook for 3-4 minutes.  Add carrots and cook for an additional 10 minutes. 

Place chicken broth and curry paste in blender jar (this recipe was written for the Blendtec blender) and carefully add the cooked vegetables.  Secure blender lid and select "soup".  

Pour blended soup back into the deep saucepan and bring to a simmer.  Stir in 2 Tbs. mascarpone cheese into soup.  Serve soup and garnish with remaining mascarpone cheese and chives.

Serving Up {Soup}: Coconut Curry Soup

I know that I have mentioned before my family's love of all things curry.  It stems from my husband living in the West Indies for two years while he served a mission for the LDS church.  I consider his taste for curry to be authentic and so he gets the final vote whenever I make a curry dish as to whether we keep the recipe or ditch the recipe.

This soup comes from Mel's Kitchen Cafe, one of my very favorite food blogs, not to mention the source of our family's favorite curry dish of all time (here).  I love to find new curry dishes to surprise my husband with and it is all the better when the end product tastes as good as this one.  The verdict - my husband gave it an "absolutely" when asked whether we keep the recipe or not.

I had already filed it away to make again...soon!

COCONUT CURRY SOUP      Pin It
(recipe from Mel's Kitchen Cafe)
printable version

2 Tbs. olive oil
1 1/2 pounds chicken breasts, cut into bite-sized pieces
salt and pepper
1/2 medium onion, chopped
1 red bell pepper, chopped
2 cups chicken broth
1 14-ounce can coconut milk
1 Tbs. fish sauce
1/8 tsp. cayenne pepper
1 Tbs. brown sugar
1/2 Tbs. curry powder
1 lime, juiced
1/4 cup fresh cilantro

3-4 cups cooked rice (for serving)

In a large pot, heat the olive oil over medium heat. Add the chicken and season with salt and pepper. Cook for 2-3 minutes. Add the onion and red pepper and cook for an additional 3-4 minutes or until the vegetables have softened. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir all to combine. Bring the soup to a gentle boil and reduce heat to simmer, cooking for an additional 10-15 minutes. Stir in lime juice and cilantro.
Serve the soup by ladling the soup over a scoop of rice and garnish with additional cilantro if desired.

Serving Up {Soup}: Pumpkin Curry Soup

I have mentioned before how much my husband loves curry.  I personally love pumpkin.  This soup is the perfect combination of both.  It's just a bonus that this recipe is ridiculously quick and easy to pull together.  I have been making this recipe for probably 10 years and even my three year old refers to it as "the yummy orange soup".  You can't get anything better than a favorable review from the three year old!

The recipe calls for mushrooms, which I have used in the past and would use every time if I weren't the only mushroom eater in the house :(
The mushrooms are a terrific bonus if you can get away with them, but if you're like me, and you can't, rest assured that the recipe does just fine without them.

PUMPKIN CURRY SOUP     
(recipe from Taste of Home magazine)
printable version

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 Tbs. butter
2 Tbs. flour
1/2 to 1 tsp. curry powder
3 cups vegetable broth (I've used chicken too)
1 can (15 ounce) solid-pack pumpkin
1 can (12 ounce) evaporated milk
1 Tbs. honey
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
fresh chives, optional

In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through.
Garnish with chives if desired.