Category Archives: cooking

It has been a few weeks since the snow storm. To us here in The Piedmont of North Carolina, a snow storm is almost two or three inches.

I cut down the Vivex bamboos which had broken and split. They average about 30 feet tall and 5 inches in diameter. I am sure I will find a use for them in the garden somewhere.

I haven’t shared a recipe for some time. I have wanted to make red curry with vegetables as it is my favorite. Here is my first attempt.

Asian vegetables in red curry and coconut milk

• 2 bags frozen Asian/stir fry vegetables
• 2 cans coconut milk
• Red curry sauce
• Can of water chestnuts
• Fresh ginger and two cloves of garlic
• A few mushrooms
• A lime

1) heat a teaspoon of olive oil in a Dutch oven over medium heat

2) cut a piece of the ginger about an half-an-inch thick, cut off the skin, and mince it and the garlic (and mushrooms, if using) Add them to the Dutch oven and stir around with a wooden spoon to coat with the oil and until they are heated and release their flavor and fragrance – about a minute.

3) add the two cans of coconut milk after shaking them vigorously in the can before opening to mix the coconut fat which has separated. Adjust the heat to high.

4) once the coconut milk reaches a rolling boil add the red curry sauce. You may add as much as you like. I added the entire bottle.

5) add the two bags of Asian vegetables and can of water chestnuts. Once it boils again the vegetables should have thawed and be heated thoroughly. Reduce the heat to simmer.

6) squeeze half the lime into the pot, cut the other half to garnish. Serve wth rice.

I also added a bag of frozen broccoli because I wanted more vegetables and I always have frozen broccoli in the freezer. The amount of red curry paste will affect the yellow color and hotness of the final sauce.

atb

The weather has finally become more winter-like. After weeks of temps in the 60s and nights in the 50s, last night finally reached a low of 32f.
The yard needs one more cleaning to get those last leaves but it has rained for several days and everything is too wet. I did go outside with Gus and even moved the waste container to use to move the leaves to the garden but than decide I would just cook something hot instead.

  
Curried potato and onion soup

3 baking size potatoes

2 onions

2 cloves of garlic

1 tablespoon of curry powder

1 teaspoon of turmeric powder

1/4 teaspoon of ground red chili pepper (optional)

4 cups vegetable broth 

1) On medium high heat melt 1/8 cup butter in a Dutch oven. Add the onions.

   
 
2) Once the onions have softened and browned alittle add the two cloves of garlic which have been diced and add the tablespoon of curry power and a teaspoon of turmeric.

  
3) Stir well to coat the onions and cook about a minute. Your kitchen should smell like an Indian restaurant now.
Add about a cup of vegetable both to deglaze the pot. Use your wooden spoon to scrap the carmelized bits of onion off the bottom.

  
4) Add the remainder of the broth and bring to a rolling boil and add the potatoes which have been cut into bite-sized pieces. Reduce to medium high heat and cover with a lid. It should be a gentle boil.

  
5) In 15 to 20 minutes, check the largest potato to see if it is done. You will also see small bits of potato floating around. It’s done!

   
 
I also graded one potatoe to have a hash brown on the side. I think this fulfills my daily starch requirements and may get me through the cold day of exploring the city!
  
Do you hear that sound? It’s the sound of all the unwanted Christmas gifts and decorations being left at the thrift stores! Onward!