highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
If anyone's wondering what kind of day today is, it's the kind of day where I put a pot on to boil for pasta, and come back five minutes later to find the pot's hob cold and the one under the chopping board has melted the chopping board and a plastic container-lid.

Meanwhile, a Good Recipe from last weekend. Adapted from Campion & Curtis' In The Kitchen.

Accessibiltiy and dietary notes )

What you need and what you do with it )
mathsnerd: ((cynic) lord & mastercard)
[personal profile] mathsnerd
This is the curry I made last night (my first attempt at curry and it turned out SO delicious - w00t!) modified from this recipe my dear Katie linked me to. I think I prefer my version. If you have accessibility issues, this is a good recipe to get help with on the prep. My carer did all the peeling and chopping and thus made it possible for me to make this recipe at all.

Accessibility Notes: This is a spoon-eating recipe. You will need to peel and dice potatoes, slice capsicum in small strips, peel and cut ginger into tiny cubes, cut up chicken if yours doesn't come from the store in handy bite-sized strips like mine did, open a tin, stir a full large skillet without slopping over, cook rice, and measure peanut butter out without screaming in frustration (I screamed).

Equipment Needed: A huge deep skillet pan thing or medium huge pot with lid. A wooden spoon for stirring. A ladle for serving. A knife and cutting block and a veg peeler (if you use one) for prep. A tablespoon measurement. A helper is awesome here for the prep.
Curry! )

Mods: can we have tag: thai?
lizcommotion: Spongebob's pet snail Gary wearing a chef's hat (spongebob gary chef)
[personal profile] lizcommotion
I may have impulse bought a 4 lb. bag of quinoa from Costco the other week. Today I felt comfortable enough to try using quinoa instead of couscous in a highly butchered version of the way my Libyan mother-in-law cooks it. (Hers involves lamb, and more vegetables that I didn't have on hand, and probably some other things I don't know. It's delicious.)

The most important part of this recipe is a spice mixture called b'zaar. There are probably different ways of making it (just as there are different ways of making any curry powder.) If you have the ingredients, I highly recommend making some and using it in things like lentils, couscous, etc. It's nommy. However, in a pinch you could probably substitute another pre-made curry powder.

B'zaar (Libyan Curry Mix)
Read more... )

Libyan Style Quinoa
Read more... )

finished cooking photo )
delladea: (Default)
[personal profile] delladea
I've been introducing more vegetarian nights into our weekly menus to save some money. I found this coconut lentil soup recipe and modified it based on my tastes and what I had on hand. The result was a yummy, thick curry that my carnivore husband had to have seconds and thirds of. It gets even better after sitting in the 'fridge overnight.

My Modified Recipe )

We ate this with some curried collard greens and gluten-free naan. I highly recommend the yummy bread for dipping, but it's pretty good all by itself too. We got four large servings out of this recipe, enough for dinner last night and for both of us to have it for lunch the next day.
sid: (cooking Whisk)
[personal profile] sid
15 ounce can chickpeas (garbanzos), drained, rinsed
1 medium yellow onion, chopped
8 ounce can no-salt-added tomato sauce
1 Tbsp curry powder
1 tsp cumin
1/4 tsp cayenne pepper or to taste (if you have wussy tastebuds like mine you'll want to start with less)

Wow, this is simple but good! read more )

Thai curry

Feb. 17th, 2011 09:38 pm
sofiaviolet: drawing of three violets and three leaves (Default)
[personal profile] sofiaviolet
I am so proud of myself, y'all. After months of trying, I finally have something that is seriously tasty, albeit not as good as restaurant food. Much cheaper, though.

Thai curry

Ingredients (per serving)

  • ½ can (approx. 7 oz) coconut milk
  • 0 to 6 birdseye chili peppers or similar, according to taste (I use 4)
  • dried basil, lots
  • fish sauce
  • ½ to ¾ tbsp curry paste
  • one chicken breast fillet or one half boneless thigh, sliced
  • red, orange, and/or yellow bell pepper (about ¼ to ½ of a pepper), sliced
  • ½ to 1 cups rice

  • Directions

    1. Possibly begin making rice.
    2. Coconut milk in saucepan of appropriate size.
    3. Add chilis, fish sauce (about ½ tbsp, but I eyeball it), and curry paste. Stir for a little bit.
    4. Basil. Make a little mound, then stir it in. I would recommend overdoing the basil rather than underdoing it.
    5. You should probably make the rice here if you didn't earlier.
    6. Let the coconut milk etc. sit over low heat. Turn the burner off if it starts to froth.
    7. About five minutes before the rice is done, add the chicken and bell pepper and possibly nudge the heat up a bit (or turn it back on if you had to turn it off earlier).
    8. Serve and eat.

    I give per-person ingredients because I haven't found a way to make the leftovers good (the chicken always tastes funny, so vegetarian versions might reheat just fine).
    killing_rose: Raven/corvid in the frozen surf (Default)
    [personal profile] killing_rose
    I haven't been getting enough protein lately, so most of what I'm making is to help with the deficiency. And I basically came up with this one while writing notes in my senior sem Wednesday. All measurements are, as ever, total guestimates. I'm very sorry.
    Mock curry, thisaway! )


    jadey: greyscale a woman's face (ani difranco) eyes upward  (Default)
    [personal profile] jadey
    My mother came up with this awesomely alliterative soup when she added a spoonful of curry to an otherwise nice but blandish carrot puree recipe. It's a spectacular orange colour (my favourite colour for food, especially in autumn), and fills me with all kinds of warm yummy feelings every time I eat it.

    To the recipe! Curried Cream of Carrot Soup )

    Everything about this soup is perfect for me: the flavour (not overly simple, but not too complex; smooth and not acidic), the warmth, the silky texture, and the fabulous, vibrant colour.
    em_brett: (Default)
    [personal profile] em_brett
    Here's a really flexible recipe for curry that I use whenever I have more veggies than I know what to do with. As written, it's vegan, but you could certainly add whatever meat you want (you'll probably want to cook it first and then add it at the end).

    Enjoy! )

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