Indian Spinach (or, classy creamed spinach)

I would call this saag paneer, but there's no paneer (cheese). But if you like saag paneer and you are either lazy, forgot to shop, or are in a hurry to make a quick meal for one (or maybe two), this is a keeper.  I tried this yesterday without the rice and it was a great.  Today I used the rest of it over macaroni and it made for super delicious mac n' cheese with an Indian twist.  I feel so fancy.

Ingredients:
1 box of creamed spinach from the freezer
1/4 tsp curry powder (or to taste)
1/2 tsp garam masala (or to taste)
Rice or pasta

Directions
Heat the creamed spinach following the directions on the package.
Stir in the curry powder and garam masala.
Serve over rice or pasta.

Bubble & Squeak Cakes

(picture taken before frying)

These are traditional English food. Basically it's a way to use up leftover cabbage & potatoes. Though you may think that after eating a bunch of cabbage, the name "bubble and squeak" might refer to your stomach, it really refers to the cooking process: boiling water (bubble) & frying (squeak).

1lb potatoes
1 head cabbage, shredded
2 carrots, diced
1 onion, diced
2-3 cloves garlic
1 egg
butter
salt & pepper
mixed herbs (whatever you have on hand)
flour
oil for frying

1. Wash potatoes, chop into big chunks and boil to soften.
2. While potatoes are boiling, blanch shredded cabbage & diced carrots for 3 minutes in boiling water.
2. Fry diced onion and chopped garlic in butter.
3. Mash potatoes, add fried onions & garlic, cabbage, carrots.
4. Add 1 egg, slightly beaten.
5. Season with salt & pepper and mixed herbs.
6. Form into patties, about hamburger size, 1 inch thick. Dredge in flour to coat. Refrigerate for 1 hour (optional).
7. Fry in oil, about 3-4 minutes each side.

Hearty Vegetable Soup

This is a quick soup recipe that costs pennies per serving and lasts for several meals. It uses canned and frozen foods, and can be adapted for whatever you have sitting around the pantry.

3 cloves garlic, chopped
1 tbsp butter
1 beef or chicken bouillon cube
1 can lentils
1 can diced or chopped tomatoes
1 can beans in mild chili sauce
1 cup frozen mixed vegetables
1 liter of boiling water
salt & pepper to taste
cheese for topping
crusty bread

1. Saute garlic in butter.
2. Add bouillon cube to garlic until incorporated.
3. Add 1/2 liter of hot/boiling water, can of lentils, can of tomatoes. Bring to a boil, then reduce temperature to a simmer.
4. (optional) use hand mixer to blend soup.
5. Add can of beans, frozen vegetables and remainder of hot water.
6. Simmer for 20 minutes.
7. Add salt & pepper to taste, and more water, if desired.
8. Serve topped with grated cheese, accompanied by a chunk of crusty bread for dipping.