I've had some kohlrabi in my fridge for about 3 weeks and have been trying to think of a fun way to cook them up. I also found some leeks from Goranson farms at the Bath Natural Market, and had some dried porcini mushrooms from my summer CSA. I put it all together and came up with a stir fry - one of my favorite hodge podge meals. I also had some egg roll wrappers that I quickly filled with some cabbage and carrots....A power-veggie packed dinner.
Honey Teriyaki Sauce
1/2 C soy sauce
1/4 C honey
2 T ketchup
Mix all ingredients until blended. Set aside.
Stir Fry
1 C porcini mushrooms (or any mushroom of choice)
2 small kohlrabi, peeled & sliced into matchsticks
1 leek, white part only, sliced thin
3 cloves garlic, chopped
1 C kale, chopped
2 T oil
1 T butter
1/2 block of tofu, cubed
2 T tumeric
1/4 C flour
fresh ground pepper
Preheat oven to 350 degrees. Mix flour, tumeric and pepper together until well blended. Toss tofu into flour mixture until thoroughly coated. Lightly oil a baking pan and add tofu. Bake 10 minutes, turn, and bake 5 more minutes. Set aside.
In a large pan heat 1 T oil over medium heat and saute kale until bright green, about 5 minutes. Set aside. Melt butter in pan and add mushrooms, stirring for 3 minutes. Add leeks, garlic and kohlrabi and saute for 5 minutes. Add in kale, tofu and teriyaki sauce and turn heat to medium low. Simmer 5 minutes. Serve over brown rice.
Egg Rolls
6 egg roll wrappers
1 small head cabbage, chopped
1 leek, white part only, thinly sliced
1 carrot, peeled and grated
2 T soy sauce
1 T fish sauce
1 T olive oil
fresh ground pepper
Preheat oven to 400 degrees. Heat oil over medium heat and add cabbage and leeks. Saute 5 minutes until soft, then toss in carrot, soy sauce and fish sauce. Stir and saute 2 minutes, then add pepper. Put about 2 T of mixture into each roll and fold corners and roll tightly. Lightly oil a baking sheet and place egg rolls seam side down. Bake 7 minutes, flip and Bake another 3-5 minutes, until crispy. Serve with dipping sauce - either sweet and sour or soy sauce.
Monday, December 12, 2011
Pumpkin Risotto
After looking back on all my risotto recipes, I have decided that the first cookbook I try to write will be dedicated to this delicious meal. Risotto, year round, with seasonal and local foods. Sounds like a winner to me. If there was a risotto cookbook out there, I would buy it....but then again, I'm obsessed with those plump, moist, creamy grains of rice.
I had some left-over pumpkin from something else I made, and couldn't resist combining the two. Pumpkin is creamy. Risotto is creamy. It seemed perfect. Even my kids, who are adamant that they hate squash even though the eat it all the time (in my sneaky chef ways), devoured this meal. They even exclaimed that I make the best food ever. And this was not one of those times I cooked an ingredient into a meal without telling them. My 5 year old helped me stir the risotto (the most important job), and he saw me poor the pumpkin in. It was just that good....even knowing it had pumpkin in it, they licked their plates clean. This will be in my winter rotational menu to use up all those delicious squash I'll be getting from my winter CSA at Little Ridge Farm in Lisbon.
Pumpkin Risotto Serves 4
1/2 small pumpkin, baked or steamed, then mashed
1 C arborio rice
1 C white wine
4-5 C stock
1 small onion, chopped
3 cloves garlic, chopped
2 T olive oil
2 T butter
1/4 C parmesan cheese (fresh is best - if you don't have any, use another type, avoid powdered parm)
salt & pepper
In a large pan heat oil over medium-low heat. Add in onions and garlic, stir to coat with oil, and saute for 5 minutes. Meanwhile, in a sauce pan, heat stock to a boil then lower to a simmer. Add rice to onions and garlic and stir. Saute for 2 minutes, just until a golden color emerges from rice. Add wine and start stirring. Slowly add about 1 cup of stock when liquid in pan is absorbed. Stir constantly. The rice should be al dente when done, taste it throughout the cooking. When adding the final cup of stock, add the pumpkin. Stir thoroughly until done. Add butter and cheese, salt and pepper as desired. Serve immediately.*
We had ours on a bed of sauteed kale, which was divine. The risotto can also be a stand alone meal, served alongside some meat, or a salad and bread. Whichever way you have it, enjoy the creamy goodness of the pumpkin.
*It is important to not let risotto sit or it will become rubbery and gooey.
I had some left-over pumpkin from something else I made, and couldn't resist combining the two. Pumpkin is creamy. Risotto is creamy. It seemed perfect. Even my kids, who are adamant that they hate squash even though the eat it all the time (in my sneaky chef ways), devoured this meal. They even exclaimed that I make the best food ever. And this was not one of those times I cooked an ingredient into a meal without telling them. My 5 year old helped me stir the risotto (the most important job), and he saw me poor the pumpkin in. It was just that good....even knowing it had pumpkin in it, they licked their plates clean. This will be in my winter rotational menu to use up all those delicious squash I'll be getting from my winter CSA at Little Ridge Farm in Lisbon.
Pumpkin Risotto Serves 4
1/2 small pumpkin, baked or steamed, then mashed
1 C arborio rice
1 C white wine
4-5 C stock
1 small onion, chopped
3 cloves garlic, chopped
2 T olive oil
2 T butter
1/4 C parmesan cheese (fresh is best - if you don't have any, use another type, avoid powdered parm)
salt & pepper
In a large pan heat oil over medium-low heat. Add in onions and garlic, stir to coat with oil, and saute for 5 minutes. Meanwhile, in a sauce pan, heat stock to a boil then lower to a simmer. Add rice to onions and garlic and stir. Saute for 2 minutes, just until a golden color emerges from rice. Add wine and start stirring. Slowly add about 1 cup of stock when liquid in pan is absorbed. Stir constantly. The rice should be al dente when done, taste it throughout the cooking. When adding the final cup of stock, add the pumpkin. Stir thoroughly until done. Add butter and cheese, salt and pepper as desired. Serve immediately.*
We had ours on a bed of sauteed kale, which was divine. The risotto can also be a stand alone meal, served alongside some meat, or a salad and bread. Whichever way you have it, enjoy the creamy goodness of the pumpkin.
*It is important to not let risotto sit or it will become rubbery and gooey.
Tuesday, December 6, 2011
Quinoa Stuffed Squash
Quinoa is one of my favorite foods. It's a Peruvian grain that can be used in anything - from soups, to casseroles, even ground up as flour. The Incas refer to it as chisaya mama - the mother of all grains. It has a nice pop to it and is incredibly filling. If I want my kids to eat something, adding Quinoa is a sure way to do it.
I also love squash. Which is good because this time of year my house is full of it. I get a fall and winter CSA that load my counters with butternut, acorn, and delicata squash. Their bright orange and yellow flesh insure you're getting loads of vitamin C during the drab winter months when your body needs it most. My kids aren't huge squash fans, but that's where the quinoa came in....
I baked up a nice juicy butternut squash that was so fresh my knife slipped through it with the greatest of ease. After scooping out the seeds to roast of later, I popped it in the oven and waited for my house to fill with that familiar scent of roasting squash. While it was cooking, I got to work on the filling. I quickly looked around my counters and fridge and settled on apples as the main ingredient. What's more fall than an apple. I have been lucky enough to still have some local apples so I thought I would dice them up and make a perfectly quaint fall meal.
Apple, Brie & Quinoa Stuffed Squash (serves 4-6)
1 medium butternut squash
1 C quinoa
1 1/2 C vegetable stock/water
2 small apples, peeled and diced
1/2 C brie
4 T balsamic vinegar
1 small onion, peeled and thinly sliced
1 T olive oil
salt & pepper
Heat oven to 375. Cut squash in half, scoop out seeds and place cut-side up in a baking dish. Bake for about 45 minutes to 1 hour, until flesh is soft. Remove from the oven and scoop out flesh, leaving a thick layer inside the shell still. Meanwhile, add quinoa to stock/water and bring to a boil. Cover and simmer 12-15 minutes, until most of the water is absorbed. While that is cooking, heat olive oil in frying pan over medium heat. Add onions and spread out evenly. Once they start to turn light golden, turn heat down to medium low and cook, stirring often, until they are a caramel color. Set aside. When quinoa is done, fluff and toss in squash that was removed from skin, apples, brie and 2 T balsamic vinegar. Fill the squash halves with quinoa mixture, pressing down gently. If there is any left over, pack it around the squash in the baking dish. Sprinkle squash halves with caramelized onions. Drizzle remaining balsamic vinegar over the top and sprinkle with salt and pepper. Return to oven and cook 5 minutes, just until everything is warmed through. Serve with some crusty bread and a salad.
Bon Appetit!
I also love squash. Which is good because this time of year my house is full of it. I get a fall and winter CSA that load my counters with butternut, acorn, and delicata squash. Their bright orange and yellow flesh insure you're getting loads of vitamin C during the drab winter months when your body needs it most. My kids aren't huge squash fans, but that's where the quinoa came in....
I baked up a nice juicy butternut squash that was so fresh my knife slipped through it with the greatest of ease. After scooping out the seeds to roast of later, I popped it in the oven and waited for my house to fill with that familiar scent of roasting squash. While it was cooking, I got to work on the filling. I quickly looked around my counters and fridge and settled on apples as the main ingredient. What's more fall than an apple. I have been lucky enough to still have some local apples so I thought I would dice them up and make a perfectly quaint fall meal.
Apple, Brie & Quinoa Stuffed Squash (serves 4-6)
1 medium butternut squash
1 C quinoa
1 1/2 C vegetable stock/water
2 small apples, peeled and diced
1/2 C brie
4 T balsamic vinegar
1 small onion, peeled and thinly sliced
1 T olive oil
salt & pepper
Heat oven to 375. Cut squash in half, scoop out seeds and place cut-side up in a baking dish. Bake for about 45 minutes to 1 hour, until flesh is soft. Remove from the oven and scoop out flesh, leaving a thick layer inside the shell still. Meanwhile, add quinoa to stock/water and bring to a boil. Cover and simmer 12-15 minutes, until most of the water is absorbed. While that is cooking, heat olive oil in frying pan over medium heat. Add onions and spread out evenly. Once they start to turn light golden, turn heat down to medium low and cook, stirring often, until they are a caramel color. Set aside. When quinoa is done, fluff and toss in squash that was removed from skin, apples, brie and 2 T balsamic vinegar. Fill the squash halves with quinoa mixture, pressing down gently. If there is any left over, pack it around the squash in the baking dish. Sprinkle squash halves with caramelized onions. Drizzle remaining balsamic vinegar over the top and sprinkle with salt and pepper. Return to oven and cook 5 minutes, just until everything is warmed through. Serve with some crusty bread and a salad.
Bon Appetit!
Monday, November 21, 2011
Chicken Noodle Soup
In my fall CSA I had signed up for two chickens. I thought it would be a good dry run for the turkey, since I haven't cooked a whole bird in at least 8 years. The best part about this was the meat left on the bones after the meal. This week I decided to turn it into soup. We have all had a bout with the flu in the last week, so I thought a good serving of veggies and broth was just what we needed to get our immune systems back up and running. Also, I haven't had chicken noodle soup in a decade - I was never a fan before - and the kids have probably never had it. I thought this was a good time as any to introduce them. It was a huge success with everyone, and I cannot wait to make a turkey rice soup next week.
Chicken Noodle Soup
1 C cooked chicken, chopped
3 leeks, green and white parts sliced thin
2 large carrots, sliced into 1/4 rounds
2 salad turnips, chopped
6 leaves napa cabbage, leaves and stems separated and chopped
6 C broth
1 1/2 C uncooked pasta (noodles, shells, anything small and bite sized)
salt & pepper
1. Add broth to a large soup pot and turn to medium heat. Add carrots, turnips, leeks and stems of cabbage. Bring to a gentle boil, cover and drop to a simmer for an hour. Add in chicken, cabbage leaves and pasta. Bring to boil again, cover and drop to a simmer for about 10 minutes, until pasta is soft. Season with salt and pepper. Serve with a crusty roll and enjoy!
Chicken Noodle Soup
1 C cooked chicken, chopped
3 leeks, green and white parts sliced thin
2 large carrots, sliced into 1/4 rounds
2 salad turnips, chopped
6 leaves napa cabbage, leaves and stems separated and chopped
6 C broth
1 1/2 C uncooked pasta (noodles, shells, anything small and bite sized)
salt & pepper
1. Add broth to a large soup pot and turn to medium heat. Add carrots, turnips, leeks and stems of cabbage. Bring to a gentle boil, cover and drop to a simmer for an hour. Add in chicken, cabbage leaves and pasta. Bring to boil again, cover and drop to a simmer for about 10 minutes, until pasta is soft. Season with salt and pepper. Serve with a crusty roll and enjoy!
Thursday, November 17, 2011
Doughnuts!!!!
A friend gave me a set of doughnut pans to try my hand at baked doughnuts. I made a double batch of spiced doughnuts with maple cream cheese frosting for Halloween. I brought 1/2 to a party I went to and 1/2 to my son's scout party. They were a huge hit. Now I have to return the pans tomorrow, so I decided to whip up one more batch before I see them go. It is totally possible to not use doughnut pans for these, too, so don't worry if you're not so lucky to already have these. However, I would suggest buying some because they make the most beautiful easy doughnut. I know what I want for Christmas....
Carob Doughnuts
2 C flour
4 T carob powder (you can replace this with the same amount of cocoa powder)
2 t baking powder
1/2 t baking soda
1 1/3 C sugar
1 t nutmeg
1 t salt
4 T butter
1/2 C buttermilk (if you don't have any, add 1 T to regular milk and let sit 10 minutes)
1/2 C vanilla yogurt
2 t maple extract (you can use vanilla if that's all you have)
2 large eggs
1. Pre-heat oven to 350 degrees.
2. In a large mixing bowl add flour, carob powder, baking powder, baking soda and sugar. Combine thoroughly.
3. Add in nutmeg and salt and combine.
4. Cut butter into small pieces and add to dry ingredients. Use your hand to mix it in until ingredients are crumbly. It's easiest to use very cold butter for this.
5. In separate bowl add buttermilk, yogurt, eggs and extract. Whisk until thoroughly combined.
6. Poor wet ingredients into dry and using a spoon, mix thoroughly. Let rest 5 minutes.
7. If you have doughnut pans, grease them lightly and spoon mixture into pan, filling molds 2/3 full.
8. If you do not have pans, grease a cookie sheet and drop about 2 T of mixture at a time around pan. Use your thumbs to gently pull globs apart, exposing center hole.
9. Bake for 10-12 minutes, until set.
10. Remove from stove, let sit on a cooling rack for 5 minutes then gently remove from pan (use a butter knife to help) and place on cooling rack.
These are amazing as they are, but if you want you can glaze or frost them. These hold up fantastic to dipping in coffee or hot cocoa. Enjoy!
Carob Doughnuts
2 C flour
4 T carob powder (you can replace this with the same amount of cocoa powder)
2 t baking powder
1/2 t baking soda
1 1/3 C sugar
1 t nutmeg
1 t salt
4 T butter
1/2 C buttermilk (if you don't have any, add 1 T to regular milk and let sit 10 minutes)
1/2 C vanilla yogurt
2 t maple extract (you can use vanilla if that's all you have)
2 large eggs
1. Pre-heat oven to 350 degrees.
2. In a large mixing bowl add flour, carob powder, baking powder, baking soda and sugar. Combine thoroughly.
3. Add in nutmeg and salt and combine.
4. Cut butter into small pieces and add to dry ingredients. Use your hand to mix it in until ingredients are crumbly. It's easiest to use very cold butter for this.
5. In separate bowl add buttermilk, yogurt, eggs and extract. Whisk until thoroughly combined.
6. Poor wet ingredients into dry and using a spoon, mix thoroughly. Let rest 5 minutes.
7. If you have doughnut pans, grease them lightly and spoon mixture into pan, filling molds 2/3 full.
8. If you do not have pans, grease a cookie sheet and drop about 2 T of mixture at a time around pan. Use your thumbs to gently pull globs apart, exposing center hole.
9. Bake for 10-12 minutes, until set.
10. Remove from stove, let sit on a cooling rack for 5 minutes then gently remove from pan (use a butter knife to help) and place on cooling rack.
These are amazing as they are, but if you want you can glaze or frost them. These hold up fantastic to dipping in coffee or hot cocoa. Enjoy!
Thursday, October 27, 2011
Ricotta Pie
Tonight's dinner was born from left-overs, but it is something that can definitely be made from scratch. It was also my first successful attempt at pie crust - the last few times were a hot mess. For the same reason that my brain shuts off when I drive into Lewiston, I cannot make pie crust. The difficulty comes not with the mixing of ingredients - I've watched my mom perfect it for 30 years - but with the actual rolling of the dough. It always sticks. No matter what. I received a marble rolling pin as a wedding gift, and that seemed to help tremendously. I still have some quirks to work out, but I know I'm on my way to making pastries by Christmas!
As for this pie, it's rich and full of ricotta cheese, eggs, and lovely vegetables I know my kids will eat. I even snuck a bit of squash in there. They both protest against squash, but they eat it more times than they would care to know. I'm convinced that when they are adults they'll suddenly, and without cause, have a strong desire to eat all things squashy. Then, I will sit back and smile.
Ricotta Pie
3 eggs
1 1/2 C ricotta cheese
1/2 C cottage cheese
3 T fresh chives,
2 C fresh spinach, chopped
1/2 onion, chopped
1 garlic clove, chopped
1/3C mushrooms, sliced thin
1/2 C squash, cooked and mashed with butter
2 T oil
1T butter
salt and pepper
Pie Crust
1/2 C shortening
1 1/2 C flour
1 t salt
1/2 C cold water (I put mine in the freezer for about 20 minutes)
Preheat oven to 375 degrees. Make pie crust by mixing the shortening, flour and salt together with a fork until crumbly. Slowly add just enough water in to make the dough stick together. You may not use the whole 1/2 cup. Roll out until about 1 inch bigger than you need for your pie plate. Fold gently in half, lift into plate, unfold and press into place. I take a sharp knife and cut the excess off and save it for cinnamon pinwheels. Using a fork, press the edges of the crust firmly into the top of the pie plate. Set aside.
Heat a heavy skillet over medium heat and add oil and butter to it. Toss in onions, garlic and mushrooms and saute about 5 minutes, until mushrooms are soft and onions translucent. Add in spinach and toss with onion and mushrooms until wilted, stirring constantly so it doesn't burn. Remove from heat and add in squash, salt and pepper, mixing it all together well. In a medium bowl, whisk eggs, then add in ricotta, chives, and cottage cheese. Mix together thoroughly.
To put pie together, dump vegetable mixture into pie crust and spread evenly across the bottom. Poor egg and cheese mixture over and let sit for 2 minutes. Place in oven and bake 50mins to an 1hour, making sure crust doesn't burn. Use a toothpick in the center of the pie to make sure it's done. If any egg mixture comes out on toothpick, place back in oven for 5 minute intervals until cooked through. Remove from oven and let sit 10 minutes before cutting and serving.
You can serve with a salad and toast, sauteed vegetables, or home-fries.
As for this pie, it's rich and full of ricotta cheese, eggs, and lovely vegetables I know my kids will eat. I even snuck a bit of squash in there. They both protest against squash, but they eat it more times than they would care to know. I'm convinced that when they are adults they'll suddenly, and without cause, have a strong desire to eat all things squashy. Then, I will sit back and smile.
Ricotta Pie
3 eggs
1 1/2 C ricotta cheese
1/2 C cottage cheese
3 T fresh chives,
2 C fresh spinach, chopped
1/2 onion, chopped
1 garlic clove, chopped
1/3C mushrooms, sliced thin
1/2 C squash, cooked and mashed with butter
2 T oil
1T butter
salt and pepper
Pie Crust
1/2 C shortening
1 1/2 C flour
1 t salt
1/2 C cold water (I put mine in the freezer for about 20 minutes)
Preheat oven to 375 degrees. Make pie crust by mixing the shortening, flour and salt together with a fork until crumbly. Slowly add just enough water in to make the dough stick together. You may not use the whole 1/2 cup. Roll out until about 1 inch bigger than you need for your pie plate. Fold gently in half, lift into plate, unfold and press into place. I take a sharp knife and cut the excess off and save it for cinnamon pinwheels. Using a fork, press the edges of the crust firmly into the top of the pie plate. Set aside.
Heat a heavy skillet over medium heat and add oil and butter to it. Toss in onions, garlic and mushrooms and saute about 5 minutes, until mushrooms are soft and onions translucent. Add in spinach and toss with onion and mushrooms until wilted, stirring constantly so it doesn't burn. Remove from heat and add in squash, salt and pepper, mixing it all together well. In a medium bowl, whisk eggs, then add in ricotta, chives, and cottage cheese. Mix together thoroughly.
To put pie together, dump vegetable mixture into pie crust and spread evenly across the bottom. Poor egg and cheese mixture over and let sit for 2 minutes. Place in oven and bake 50mins to an 1hour, making sure crust doesn't burn. Use a toothpick in the center of the pie to make sure it's done. If any egg mixture comes out on toothpick, place back in oven for 5 minute intervals until cooked through. Remove from oven and let sit 10 minutes before cutting and serving.
You can serve with a salad and toast, sauteed vegetables, or home-fries.
Tuesday, October 25, 2011
Fish Curry
My body was craving curry last night....I mean craving it. I wanted my house to fill with that succulent smell, my fingers to turn yellow from the powder, and the heavy notes to linger in my nose all night. As I sit here eating it for breakfast the next day, I realize just how scrumptious it was, and I how I absolutely must include it on here. If not for all of you, at least for my memory. Curry has a special place in my heart because when I was pregnant with my oldest son it was all I craved (well, that and olives), so we ate it 5 times a week. I'm surprised he didn't come out the color of Tumeric.
The great thing about curry is it can become a hodge-podge of ingredients from the fridge. This is what I had on hand, but you could add peas, green beans, squash, zucchini, chicken, pork...the list is endless. Like I said, it was so yummy that I stirred an egg into the left-overs, toasted a giant slice of buttermilk bread, and am enjoying it all over again for breakfast.
Fish Curry
1 lb fish, cut into bite sized chunks (any type of white fish works best)
1 large potato, diced
1/2 C mushrooms, chopped (I used Chicken of the Woods, but any firm mushroom would work)
1/2 green pepper, chopped
3 cloves garlic, chopped
2 heads tat soi, chopped (leaves and stems separated)**
14 oz coconut milk
3 T curry powder*
1 1/2 t chili powder
Water, as needed
2 T safflower oil
1T butter
*This all depends on the strength of your curry powder. Mine had been sitting on the shelf for quite some time so I knew it would be weak. I could have used more, but with kids I didn't want it to be too strong. Adapt your recipe depending on the freshness of your curry powder and who is eating it.
**Tat soi is a chinese green that wilts up fast, alot like bok choy. You can use any green to replace it.
1. Heat safflower oil and butter in large pan over medium heat. Add mushrooms, garlic and green peppers and cook for 5 minutes, stirring often.
2. Add potatoes, curry powder and chili powder. Cook 1 minute.
3. Add about 1/2 C water, just until veggies are wet. Cover and cook until potatoes are soft, about 5 to 7 minutes.
4. Stir in coconut milk to veggies and bring to a simmer.
5. Add fish chunks and stir gently. Cover and cook 5 minutes.
6. Stir in chopped tat soi stems and cover again. Cook 2 more minutes.
7. Remove from heat and add tat soi leaves and stir gently. Cover and let sit 2 minutes.
8. Serve over brown rice with a side of Indian flatbread - naan - or some pita bread, to sop up any juices.
The great thing about curry is it can become a hodge-podge of ingredients from the fridge. This is what I had on hand, but you could add peas, green beans, squash, zucchini, chicken, pork...the list is endless. Like I said, it was so yummy that I stirred an egg into the left-overs, toasted a giant slice of buttermilk bread, and am enjoying it all over again for breakfast.
Fish Curry
1 lb fish, cut into bite sized chunks (any type of white fish works best)
1 large potato, diced
1/2 C mushrooms, chopped (I used Chicken of the Woods, but any firm mushroom would work)
1/2 green pepper, chopped
3 cloves garlic, chopped
2 heads tat soi, chopped (leaves and stems separated)**
14 oz coconut milk
3 T curry powder*
1 1/2 t chili powder
Water, as needed
2 T safflower oil
1T butter
*This all depends on the strength of your curry powder. Mine had been sitting on the shelf for quite some time so I knew it would be weak. I could have used more, but with kids I didn't want it to be too strong. Adapt your recipe depending on the freshness of your curry powder and who is eating it.
**Tat soi is a chinese green that wilts up fast, alot like bok choy. You can use any green to replace it.
1. Heat safflower oil and butter in large pan over medium heat. Add mushrooms, garlic and green peppers and cook for 5 minutes, stirring often.
2. Add potatoes, curry powder and chili powder. Cook 1 minute.
3. Add about 1/2 C water, just until veggies are wet. Cover and cook until potatoes are soft, about 5 to 7 minutes.
4. Stir in coconut milk to veggies and bring to a simmer.
5. Add fish chunks and stir gently. Cover and cook 5 minutes.
6. Stir in chopped tat soi stems and cover again. Cook 2 more minutes.
7. Remove from heat and add tat soi leaves and stir gently. Cover and let sit 2 minutes.
8. Serve over brown rice with a side of Indian flatbread - naan - or some pita bread, to sop up any juices.
Subscribe to:
Comments (Atom)