Indian-Infused Foodie Dice Dinner

On Kickstarter a year or so ago, I got this fantastic kitchen toy, Foodie Dice. They're little wooden dice etched with different ingredients. Roll them and you've got yourself an easy combination of meats, veggies, and spices. I wanted to try to challenge myself and create my own recipes around what I rolled — inventing recipes isn't something I'm terribly good at, but you've got to start somewhere, right?

I threw a couple of rounds of dice and selected the roll I liked the best. Yes, cheating a bit. Sue me. Here's what I got: 

Lamb, Potatoes, Endives, Peas, Cilantro/Garlic, and "Braised"

A plan started to come into my head, and it ended up being a take on a kind of pub fare with Indian spicing. I made one dish for every day of the week, all which I could mix and match: five in total, four of which are vegetarian.  So here goes with the test, I've marked the foodie dice ingredients in italic:

Foodie Dice Dinner

DISH

Lamb and Tomato Masala

Ingredients

1 pound lamb meat; 2 tomatoes; 1 teaspoon each turmeric, chili powder, and garam masala; ghee

Instructions

Cut the lamb and tomatoes into bite-sized chunks. Mix the spices, and then roll the lamb around in them to coat. Heat up a spoonful of ghee in a deep sauce pan, then sauté the lamb on low heat, adding in the tomatoes when the meat was browned on the outside and still moist on the inside. Remove from the pan, and serve! Note: I should have and in the future will include onions with this recipe! I accidentally didn't have enough, as I used them all up in my soup.

Foodie Dice Dinner - Prep Phase

DISH 

Spicy Sweet Peas

Ingredients

Frozen peas, coconut oil, 1 teaspoon cumin seeds, 2 teaspoons ginger, 3 garlic cloves, 1 chili pepper, 1 teaspoon salt, 2 teaspoons chopped cilantro, 2 tablespoons lemon juice

Instructions

Dice ginger, garlic, and chilies. Heat up the coconut oil and add cumin, ginger, garlic, and chilies. After a couple of minutes, when they're all nice and toasty, dump the peas in — in all their glory. Stir frequently for about ten minutes to heat through. Once they've heated up, add salt, cilantro, and lemon juice.

Foodie Dice Dinner - Ingredients

DISH

Saffron Mashed Potatoes

Ingredients

Red potatoes, coconut milk, ghee, saffron

Instructions

Boil potatoes until mash-able, it took me about 40-50 minutes. Drain the potatoes except for a quarter cup of the liquid, which you save to soak the saffron. Start mashing the potatoes and add saffron water, then depending on consistency, add coconut milk/ghee and salt.

Foodie Dice Dinner - Sizzling

DISH

"Aloo Gobi" Soup

Ingredients

1 head cauliflower, 3 red potatoes, 3 cloves garlic, 1 red onion, 3 cups vegetable stock, salt and pepper, coconut oil, pine nuts, cilantro

Instructions

Cut up the cauliflower and red potatoes, roast at 350* for maybe 45 minutes. As long as it takes them to get nice and browned. Chop the red onion and garlic, sauté until nice and toasty. Add the cooked cauliflower, potatoes, onion and garlic to your soup pot and turn up to medium heat, feel free to sizzle them away a bit if they need more cooking. Add the vegetable stock and let it all get gushy, simmering for 20 minutes. 

As soon as you're finished simmering, take the pine nuts and cilantro and toast them in the oven at 300* for maybe 15-20 minutes.

Back to the soup, blend all of the ingredients together in a blender. It took me two batches to get it all, and then I replaced it back in the soup pan to re-heat. If it looks like it's gonna be on the thick side, add a little bit more stock to help soften it up. Serve in a bowl with the pine-nuts on top.

Foodie Dice Dinner - Final Steps

DISH

Turmeric-Braised Endives

Ingredients

1 tablespoon coconut oil, 4 endives, 1 cup (veggie/chicken) broth, 3 cloves garlic, 1 teaspoon turmeric, 1 teaspoon cumin, salt and pepper

Instructions

Heat coconut oil, then sauté the halved endives until they're nice and browned on the chopped side. I had to do it in two batches, they wouldn't all fit into the pan. When they're done browning, you can combine them all into the pan and add the cup of broth and the spices. Cook, turning the endives infrequently, until all of the liquid is absorbed. It took me about a half an hour for full absorption. Then enjoy:

Foodie Dice Dinner - Final