It takes an extra trip to the store (which I usually shun) but it’s occasionally worth it to make homemade
curry paste. The paste recipe below makes enough for about 4 meals (for 6 each) for my family’s spice-level. If you like things mild-medium you might get more meals out of it. It keeps well in the fridge for 3-4 weeks. You can change the mix of vegetables to suit your taste/what you have on hand. For
curry paste: 3-4......
Read more »
...delicious with some chicken or prawns if you want to dress it up a bit and make it heartier. Green
Curry Summer Squash Soup –inspired by Super Natural Everyday by Heidi Swanson Seves 4-6 4 medium zucchini or other summer squash like yellow crookneck or patty pan, sliced into 1/2 inch half-rounds 1/2 a medium onion (sweet or regular yellow onion), thinly sliced 4-5 small potatoes, scrubbed and cut into small dice 3 cloves garlic, minced 1......
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This is savory, complex and delicious and uses Thai red curry paste to create a lot of flavor quickly. You can serve it over potatoes instead of rice.
Variation
Green beans would be a wonderful addition here. Add them at the same time you add the tomato sauce and coconut milk.
If you don't have time to make tomato sauce and have fresh tomatoes, add fresh, chopped tomatoes to the curry paste after you've fried it for a few minutes and let reduce a bit before adding the eggplant and remainder of the coconut milk.
Use green curry paste if you don't have red
...
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...as well as recipes. Ideas for: garlic scapes, tatsoi, sweet potato greens, fennel, fava greens, green garlic, chicories, Brussels Sprout greens, etc. How to integrate unfamiliar vegetables into favorite dishes? Fried rice, stovetop mac and cheese, sesame noodles, cauliflower mac and cheese, slaws, vegetable
curry, latkes, beef stew, stir-fry I have so much lettuce, zucchini, collard greens . . . ! Are vegetables and herbs piling up, especially during the peak growing season? Lettuce: Wash, store and......
Read more »
...Green Garlic, Fava Greens & Feta Gumbo Z’herbes Jamaican Rice & Beans & Greens Lentil Soup Mixed Vegetable
Curry w/ Coconut Milk Moroccan Bulgar w/ Greens & Harissa Mustard Greens w/ Cilantro, Ginger & Rice Polenta Pie Ratatouille Red Beans and Rice Red
Curry Chicken & Vegetables w/ Homemade
Curry Paste Red Lentil Soup w/ Mustard Greens Red Lentil & Winter Squash Dal Rice & Smothered Cabbage/Risotto Spaghetti Nettle Pie Stewed Cabbage, Leeks & Beans Stovetop Scalloped Potatoes & Leeks......
Read more »
...and Hot Pepper Quick Broccoli Orzo Quick-Cooked Collards w/ Citrus & Raisins Quick Green
Curry w/ Broccoli Quick Green
Curry w/ Broccoli, Turnips & Chicken Quick Mac and Cheese w/ Herbs (or Veggies) Quick Roasted Beet Slices Quick Vegetable Skillet w/ Eggs Soba Noodles with Tatsoi & Radishes Scallion/Spring Onion Pancakes Simplest Tomato Sauce (and its Many Uses) Spiced Red Lentils w/ Pea Shoots & Yogurt Spring Asparagus & Spinach Soup Tomato Sandwiches White Bean, Arugula, and Albacore Salad ......
Read more »
...Radicchio & Mizuna Risotto Red
Curry w/ Lots of Vegetables & a Little Chicken Red Lentil and Winter Squash Dal Rice with Peanut Sauce and Cilantro Rutabaga and Carrot Latkes Savory Bread Pudding Scalloped Potatoes Simple Vegetable Soup with Parsley “Pistou” Spaghetti Aglio, Olio, Peperoncino (Spaghetti w/ garlic, oil, hot pepper) Spaghetti Nettle Pie Stuffed and Roasted Pumpkin Tomato-Braised Collards and Beans Tomato Bread Gratin Tomato and Goat Cheese Tart Tomato Paella Veggie Hash with Poached Egg and Salsa Verde......
Read more »
I just barely am! And in great part it’s thanks to this simple, delicious technique. I’ve made versions of this quick-pickled dish for years but Lynne
Curry’s version in Pure Beef is my latest inspiration. They’re delicious within 20 minutes of making and stay crisp and bright for a week. Whittle down that pile of cukes and find yourself snacking on these, putting them on burgers or any sandwich, enjoying them with rice or grilled tofu. Quick-pickled Cucumbers –adapted from......
Read more »
...as a side with good olive oil and salt and a drizzle of sherry vinegar for the beets. But often they go into salads or a risotto or soup or
curry. The other day I had a bunch of roasted squash in the fridge as well as a partial can of coconut milk which I knew wouldn’t last much longer. So out of these two items these muffins were born. The coarse sugar and toasted coconut make for a nice,......
Read more »
.... That is if you use the chicken like in the salad pictured above and other dishes where the meat is a component or accent but not the bulk of the meal. So far with this about 3.5 lb poached chicken I’ve made: Thai
curry with some of the broth and meat, coconut milk, red peppers, potatoes and basil over rice Tacos with the meat seasoned with chili powder and briefly satueed Quesadillas with lots of cilantro Cabbage, vermicelli,......
Read more »
...cauliflower sautéed with cumin seeds and a bit of hot pepper and cooked until nicely browned and fragrant made a lovely side. And finally today I made up a
curry of daikon and mustard greens to populate the new “daikon” page on my Seasonal Recipe Collection. Daikon is fairly new to me and I’m finding all sorts of delicious ways to use this radish in the brassica family that is loaded with Vitamin C, calcium and also sorts of good......
Read more »
... Broccoli, Potato, Celery & Cilantro Salad w/ Aioli Dressing (aioli) Caldo Verde (Cabbage/Kale & Potato Soup w/ Chorizo) (veggie bouillon, sausage in freezer) Celery & Chickpea Salad (cooked chickpeas) Chard, Leek, White Bean & Cilantro Soup (over garlicky toast w/ an egg on top) (cooked beans, veggie bouillon) Chicken Noodle Soup (chicken stock) Cook-with-what-you-have Fried Rice (cooked rice) Green
Curry w/ Broccoli Kale & Potatoes Baked w/ Tomatoes & Bacon (roasted tomatoes, bacon in freezer) Minestrone (cooked beans, roasted......
Read more »
...crowd and the pots of Wunderreis seemed to stretch to accommodate all of us. I remember Indonesian-like versions with
curry and raisins and carrots and more middle-European version with peas, carrots, and broccoli and grated cheese added at the end. Last night, after a long day of teaching and meetings I opened the fridge at 6pm to figure out what to make for dinner. The odd bits of vegetables and herbs and the quart of brown rice and two sausages......
Read more »
...started grinning like a goof ball as the idea took shape. 10 minutes later we were eating them. They were really good! I’m not always as gleeful as I was with the rice patties but the actual making of whatever it is, is satisfying. And if an idea does not materialize I go through my mental check list of standbys as I peruse the fridge and pantry: lentil soup, peanut/sesame noodles with whatever veg/herbs I have, frittata,
curry, can-it-be-put-in-a-burrito?......
Read more »
...veggies, share them with your neighbor or make a giant something
–curry, soup, gratin, 3 batches of pesto. . .and freeze half or give some away. You will make fast friends! And speaking of friends, the community piece is just plain cool. You get to know other members, the farmer(s), how they grow the food, how hard they work to provide a nice variety of things for you to eat any week of the year. That is HARD to do! And......
Read more »
People tend to give me food. One friend always passes on his green onion tops after he uses the white parts for
curry pastes. Last weekend I left a party with a jar of leftover Caesar salad dressing and a bag of extra croutons. A neighbor gave me a head of lettuce on its last legs the other day. I love these bits. They are the fodder for my cook-with-what-you-have kitchen and my deep-seeded joy in making something out of......
Read more »
It takes an extra trip to the store (which I usually shun) but it’s occasionally worth it to make homemade curry paste. The paste recipe below makes enough for about 4 meals (for 6 each) for my family’s spice-level. If you like things mild-medium you might get more meals out of it. It keeps well in the fridge for 3-4 weeks. You can change the mix of vegetables to suit your taste/what you have on hand. For curry paste: 3-4…
…delicious with some chicken or prawns if you want to dress it up a bit and make it heartier. Green Curry Summer Squash Soup –inspired by Super Natural Everyday by Heidi Swanson Seves 4-6 4 medium zucchini or other summer squash like yellow crookneck or patty pan, sliced into 1/2 inch half-rounds 1/2 a medium onion (sweet or regular yellow onion), thinly sliced 4-5 small potatoes, scrubbed and cut into small dice 3 cloves garlic, minced 1…
…as well as recipes. Ideas for: garlic scapes, tatsoi, sweet potato greens, fennel, fava greens, green garlic, chicories, Brussels Sprout greens, etc. How to integrate unfamiliar vegetables into favorite dishes? Fried rice, stovetop mac and cheese, sesame noodles, cauliflower mac and cheese, slaws, vegetable curry, latkes, beef stew, stir-fry I have so much lettuce, zucchini, collard greens . . . ! Are vegetables and herbs piling up, especially during the peak growing season? Lettuce: Wash, store and…
…Green Garlic, Fava Greens & Feta Gumbo Z’herbes Jamaican Rice & Beans & Greens Lentil Soup Mixed Vegetable Curry w/ Coconut Milk Moroccan Bulgar w/ Greens & Harissa Mustard Greens w/ Cilantro, Ginger & Rice Polenta Pie Ratatouille Red Beans and Rice Red Curry Chicken & Vegetables w/ Homemade Curry Paste Red Lentil Soup w/ Mustard Greens Red Lentil & Winter Squash Dal Rice & Smothered Cabbage/Risotto Spaghetti Nettle Pie Stewed Cabbage, Leeks & Beans Stovetop Scalloped Potatoes & Leeks…
…and Hot Pepper Quick Broccoli Orzo Quick-Cooked Collards w/ Citrus & Raisins Quick Green Curry w/ Broccoli Quick Green Curry w/ Broccoli, Turnips & Chicken Quick Mac and Cheese w/ Herbs (or Veggies) Quick Roasted Beet Slices Quick Vegetable Skillet w/ Eggs Soba Noodles with Tatsoi & Radishes Scallion/Spring Onion Pancakes Simplest Tomato Sauce (and its Many Uses) Spiced Red Lentils w/ Pea Shoots & Yogurt Spring Asparagus & Spinach Soup Tomato Sandwiches White Bean, Arugula, and Albacore Salad …
…Radicchio & Mizuna Risotto Red Curry w/ Lots of Vegetables & a Little Chicken Red Lentil and Winter Squash Dal Rice with Peanut Sauce and Cilantro Rutabaga and Carrot Latkes Savory Bread Pudding Scalloped Potatoes Simple Vegetable Soup with Parsley “Pistou” Spaghetti Aglio, Olio, Peperoncino (Spaghetti w/ garlic, oil, hot pepper) Spaghetti Nettle Pie Stuffed and Roasted Pumpkin Tomato-Braised Collards and Beans Tomato Bread Gratin Tomato and Goat Cheese Tart Tomato Paella Veggie Hash with Poached Egg and Salsa Verde…
I just barely am! And in great part it’s thanks to this simple, delicious technique. I’ve made versions of this quick-pickled dish for years but Lynne Curry’s version in Pure Beef is my latest inspiration. They’re delicious within 20 minutes of making and stay crisp and bright for a week. Whittle down that pile of cukes and find yourself snacking on these, putting them on burgers or any sandwich, enjoying them with rice or grilled tofu. Quick-pickled Cucumbers –adapted from…
…as a side with good olive oil and salt and a drizzle of sherry vinegar for the beets. But often they go into salads or a risotto or soup or curry. The other day I had a bunch of roasted squash in the fridge as well as a partial can of coconut milk which I knew wouldn’t last much longer. So out of these two items these muffins were born. The coarse sugar and toasted coconut make for a nice,…
…. That is if you use the chicken like in the salad pictured above and other dishes where the meat is a component or accent but not the bulk of the meal. So far with this about 3.5 lb poached chicken I’ve made: Thai curry with some of the broth and meat, coconut milk, red peppers, potatoes and basil over rice Tacos with the meat seasoned with chili powder and briefly satueed Quesadillas with lots of cilantro Cabbage, vermicelli,…
…cauliflower sautéed with cumin seeds and a bit of hot pepper and cooked until nicely browned and fragrant made a lovely side. And finally today I made up a curry of daikon and mustard greens to populate the new “daikon” page on my Seasonal Recipe Collection. Daikon is fairly new to me and I’m finding all sorts of delicious ways to use this radish in the brassica family that is loaded with Vitamin C, calcium and also sorts of good…
… Broccoli, Potato, Celery & Cilantro Salad w/ Aioli Dressing (aioli) Caldo Verde (Cabbage/Kale & Potato Soup w/ Chorizo) (veggie bouillon, sausage in freezer) Celery & Chickpea Salad (cooked chickpeas) Chard, Leek, White Bean & Cilantro Soup (over garlicky toast w/ an egg on top) (cooked beans, veggie bouillon) Chicken Noodle Soup (chicken stock) Cook-with-what-you-have Fried Rice (cooked rice) Green Curry w/ Broccoli Kale & Potatoes Baked w/ Tomatoes & Bacon (roasted tomatoes, bacon in freezer) Minestrone (cooked beans, roasted…
…crowd and the pots of Wunderreis seemed to stretch to accommodate all of us. I remember Indonesian-like versions with curry and raisins and carrots and more middle-European version with peas, carrots, and broccoli and grated cheese added at the end. Last night, after a long day of teaching and meetings I opened the fridge at 6pm to figure out what to make for dinner. The odd bits of vegetables and herbs and the quart of brown rice and two sausages…
…started grinning like a goof ball as the idea took shape. 10 minutes later we were eating them. They were really good! I’m not always as gleeful as I was with the rice patties but the actual making of whatever it is, is satisfying. And if an idea does not materialize I go through my mental check list of standbys as I peruse the fridge and pantry: lentil soup, peanut/sesame noodles with whatever veg/herbs I have, frittata, curry, can-it-be-put-in-a-burrito?…
…veggies, share them with your neighbor or make a giant something–curry, soup, gratin, 3 batches of pesto. . .and freeze half or give some away. You will make fast friends! And speaking of friends, the community piece is just plain cool. You get to know other members, the farmer(s), how they grow the food, how hard they work to provide a nice variety of things for you to eat any week of the year. That is HARD to do! And…
People tend to give me food. One friend always passes on his green onion tops after he uses the white parts for curry pastes. Last weekend I left a party with a jar of leftover Caesar salad dressing and a bag of extra croutons. A neighbor gave me a head of lettuce on its last legs the other day. I love these bits. They are the fodder for my cook-with-what-you-have kitchen and my deep-seeded joy in making something out of…
