ROMANESCO GREEN CURRY

I don't know if this is Thai or Indian, but it mostly reminds me of the Vegetable Green Curry that I get at the Thai restaurant. It doesn't have some of the traditional Thai ingredients though, because I don't usually have those, so I guess it is kind of a mutant. X-Curry!

 

INGREDIENTS:

2 T oil

1T turmeric

1T cumin

1/2 t chili flakes

1t garam masala

1 cinnamon stick

1 pinch saffron threads (only if you have some you need to use up)

1T salt

2T curry powder

2 chopped onions 

1 head of romanesca (or cauliflower, or a couple stalks of broccoli would do)

3 carrots in chunks (I never peel my carrots if they are organic)

One 14 oz can diced tomatoes

One 14 oz can lite coconut milk

4 or 5 T granulated sugar

4 Dorot cilantro cubes (or fresh cilantro if you have it)

Chili sauce or Sriracha for garnish

Cooked brown rice for serving

INSTRUCTIONS:

Put oil in a large pan and add onions, all the spices, and the cinnamon stick. Cook the spices for a minute and then add the carrots, romanesco, and tomatoes.

Let simmer while your rice cooks... about 30 minutes... until vegetables are tender.

Turn off heat, add coconut milk, sugar, and cilantro. Stir to mix and let sit for a few minutes to meld.

Serve over brown rice with chili sauce or Sriracha

 

 

 (Gnome had to get into one photo)

 

BEAN SOUP

This slow cooker soup is so easy, I can blog it in one photo:

When it is done, I whirl the immersion blender through it a bit to make a nice thick broth. Oh... and remove the bayleaf and rosemary sticks... the leaves are OK to leave in.

PASTA SAUCE FOR JULIE

This is for Julie, who wants to make spaghetti sauce from scratch, even though she really doesn't cook. But this is simple, and I don't even have any photos for her because I haven't made spaghetti lately... so I will use a couple from other things, and you will just have to use your imagination... I believe she only needs to make enough for two (wink wink), but this should be enough for second helpings, too...

INGREDIENTS:
1 lb of hamburger (if you are a serious carnivore, 1/2 lb for moderate, 0 lb for vegetarians)
2 T Olive Oil
1 large yellow onion, chopped (or 2 cups from a bag of frozen chopped onions... which would be a good idea if you don't want to smell up your house and make your mascara all runny right before you might want to look good for some reason)
One 20 oz can crushed tomatoes (San Marzano if you are feeling wealthy)
2 cloves or garlic, crushed
3 T sugar (Yes... secret ingredient! Brown sugar is even better)
Salt to taste (although grated parmesan on top will add saltiness, so don't go overboard)
Pepper to taste
Chili flakes (maybe 1/2 a teaspoon... or more if you are daring)
One jar of Prego in the cabinet is always good to have as a backup ;-)

INSTRUCTIONS:
In a large skillet or dutch oven cook hamburger until brown, chopping it up as fine as you can. Remove from pan into a bowl lined with paper towels to soak up all that nasty hamburger juice. No need to wash the pan, but get everything out of it.

 

Add the olive oil to the pan and saute the onions until translucent. Make sure your pan isn't too hot and add the garlic and give it a stir. You don't want to burn the garlic, so don't put it in until the onions are already cooked.

Add everything else to the pan, including the cooked hamburger and simmer on low for a good 15 minutes... if it is too thick and sticking, add some of your pasta water, if it is too runny just simmer longer.

DON'T BURN IT: If you happen to go off to refill your wine glass and forget to stir it and it burns and sticks to the bottom of the pan... don't panic... just dump it all into another pan and DON'T scrape the bottom where the burned stuff is... just pour it in the new pan and leave what sticks in the old.

Pasta Tips: make sure to use LOTS of water... the biggest pot you have, and give yourself plenty of time because it will take an eternity to come to a boil. You can start your water when you start your sauce... you can always add water to the pot if it boils down before you are ready to cook the pasta. Also make sure to salt the water GENEROUSLY.... yes... a handful of salt in the water... and a splash of oil in there will keep it from boiling over after you put in the pasta. Save some of the pasta water after you cook the pasta to thin your sauce if it gets too thick.