No adjustment needed
In the winter nothing comforts me like the flavor of curry. My crock pot butternut squash curry would be a nice hearty Meatless Monday meal.
Here are a few other curry recipes I’d like to try:
Roasted Vegetable Curry from In the Kitchen with Kath
Fall Vegetable Curry from Cooking Light
Vegetable curry from Alton Brown
The Summer is upon us and I’m hoping for sunshine-y days with friends and family sharing food. Choosing a potluck or picnic dish can be tricky, you want something that won’t fade in flavor or possibly go bad in transit or while sitting around. And a salad can be the trickiest dish of all. This salad not only travels well, it actually gets better with time. I learned the basics from our chef at work who really knows the limitations of a salad bar.
The basics are:
Red bell pepper
white mushrooms, sliced
zucchini (the small young ones are best)
canned or bottled ( I use canned) artichoke hearts, quartered
good quality basic italian dressing (you can make your own if you have a favorite recipe, or buy the one you like – I have been using Newman’s and always get raves)
Just slice up the veggies into bite-sized pieces, toss with the dressing and you’re done.
For this particular batch I used two small zucchini, one red pepper, about 1/2 lb of mushrooms and one can of artichoke hearts. I tossed it with about 1/3 cup dressing. The result was one quart of salad.
Want to add a little protein? – garbanzo beans work especially well.
It goes just as well beside burgers as it does a roast chicken or homemade ravioli. When I know a heat wave is coming, I’ll make a batch so there’s something healthy and refreshing in the fridge.
We’re still getting our CSA and tomorrow is our delivery so I quickly wanted to use up what we had left from the last box, especially the baby bok choi since that is a veggie I have never used in my cooking.
I thought a quick veggie stir fry would be perfect but I didn’t feel like doing a whole sauce recipe search. I cut up the bok choi and the carrots and a yellow bell pepper to start.
I saved the broccoli and red pepper for last so they’d stay crisper.
Then I added Paul Newman’s Sesame Ginger salad dressing! I love the soy, ginger, sesame combo on raw veggies – why not cooked? I added a little less than half a cup to a 12 inch skillet full of veggies that had already partially steamed.
I let it bubble and reduce a bit before adding the final veggies and that was it. DH gave it a big thumbs up.