This is Part Three of my Favorite Food Bloggers Series!
The Way the Cookie Crumbles is a wonderful food blog run by Bridget, who lives in New Mexico with her hubby and cats. Bridget cooks and bakes, prefers baking over cooking, and takes gorgeous pictures of her scrumptious food.
Bridget and I have a lot in common: we are both married, both thirty-something, both cat lovers (seriously, check out her About page for pics of her cats – they are so beautiful!), we both eschew boxed baking mixes, and we share a dislike of green bell peppers.
I absolutely love Bridget’s writing. She is so charming and down to earth. When you read her blog, you immediately wish you could grab a drink with her, and imagine just laughing and chatting all night. Since Bridget lives in New Mexico, of course she is an enormous fan of hatch chiles; in one way that makes me love her even more, and in another way, it makes me a little jealous, seeing as I can never find hatch chiles in New York. But her blog is a terrific resource if you happen to have a bunch of hatches stashed in your freezer that need to be used up.
Something Bridget does occasionally that I just love and appreciate is to compare different recipes for the same dish, like sugar cookies. She makes up all the different batches, taste tests them, and writes about her findings in specific detail. I so admire her for doing that kind of thing, and we all definitely benefit!
Bridget claims she is more of a baker than a cook, but she’s an outstanding cook too, as is evidenced by this Red Kidney Bean Curry. Matt and I both loved this dish. I was immediately drawn to it just by reading the title of the recipe – I do not associate kidney beans with Indian cooking at all, so I loved the idea of taking an ingredient we associate with one cuisine (Cajun/Creole) and treating it in an unexpected manner (Indian curry). The result was delicious, and will leave you wondering why you didn’t think to make curry out of red kidney beans sooner.
A quick side note: I think I overdid the spices when I made this dish. I tend to get lazy and not measure spices very accurately, and I think I may have “over-measured.” So I added about a cup of chicken stock to absorb them, and it worked just fine. Try this one soon, it’s fantastic. And definitely check out Bridget’s fantastic blog if you have not already done so!
Source: lightly adapted from The Way the Cookie Crumbles
2 tablespoons olive oil
1 medium onion, finely chopped
1 jalapeno, minced
2 tablespoons chopped fresh ginger
3 cloves garlic, chopped
1 tablespoon tomato paste
2 teaspoons ground turmeric
2 teaspoons garam masala
1½ teaspoon ground cumin
1½ teaspoon ground coriander
1 teaspoon cumin seeds
¼ teaspoon cayenne
1 (15-ounce) can diced tomatoes, with juice
2 (15-ounce) cans red kidney beans, rinsed and drained
1 teaspoon salt
1 cup vegetable or chicken stock, if needed
½ cup chopped fresh cilantro
In a 3-quart saucepan over medium heat, heat the oil. Add the onion and jalapeno and cook, stirring occasionally, until the onion just starts to brown at the edges, 5-8 minutes. Add the garlic, ginger, tomato paste and spices; cook, stirring constantly, until fragrant, about 1 minutes.
Add the tomatoes and their juice, the beans, and the salt. Bring to a boil over medium-high heat; if you notice that you have no liquid to boil, add the stock here; once boiling, then decrease the heat to low and simmer uncovered for 10 minutes. Stir in the cilantro, taste for seasoning, and serve over rice or with naan. I served over rice, but I bet naan would have been fantastic.