Tag Archives: Curry

Mulligatawny!

Before I talk about the recipe I have to make a few other comments. You may be wondering why on earth this guy would be posting  a recipe for soup in the middle of summer, or at least early summer. Nonetheless, it’s hot outside. Well, the answer to this is twofold…one is that it wasContinue reading “Mulligatawny!”

Crispy Baked Tofu Marinated in Yogurt and Spices

So I have to start off with what has become a sort of mantra for my recipes on this blog…this is really easy to make and super delicious. It is so delicious, in fact, a carnivore or someone who says they do not like tofu would like this (really). It’s probably pretty good for youContinue reading “Crispy Baked Tofu Marinated in Yogurt and Spices”

Carrot Vichyssoise with Curry, Yogurt, and Parsley Purée

I’ve posted this recipe before but not in quite a while. It is an excellent spring soup and can be served hot or chilled. The only variation in the recipe (there always has to be one) is that I did not include a recipe for the parsley puree. This is done easily by combining washedContinue reading “Carrot Vichyssoise with Curry, Yogurt, and Parsley Purée”

Spicy Vegetable Ragout (or a really hearty soup)

So a few things about this recipe. The first is that it is really delicious (really, really delicious). Another is that it–like most recipes that I post on this blog–can be tailored to suit your needs or cravings. I am not by any means a vegetarian–though I have flirted with the idea–but sometimes I simplyContinue reading “Spicy Vegetable Ragout (or a really hearty soup)”

The Flavor of Curry…

I love the flavor of curry (heck, I love the flavor of most spices in general). I love how spices look, their aroma (how they perfume the house when you cook with them), but mostly I love how they taste and that they can make even the simplest foods into something really flavorful and special.Continue reading “The Flavor of Curry…”

The Soup that I Grew…

There is, I believe, nothing more satisfying than a good bowl of soup and homemade bread. Okay…so maybe there is, but you’ve got to admit the combination is really good. Anyhow, believe-it-or-not, I am still harvesting vegetables from the garden in the rear of my house (yes, in October and in Western NY). I madeContinue reading “The Soup that I Grew…”

Raw Vegetable Salad with Oil-Braised Garlic and Near East Spices

This vegetable salad is so delicious it’s making my mouth water as I look at the picture; it’s also exceedingly easy to make. You can use whatever vegetables you prefer, or whatever seasonings you prefer. The recipe is below, but these are the basic steps. Slice, chop, or shred whatever vegetables you like.Put the vegetablesContinue reading “Raw Vegetable Salad with Oil-Braised Garlic and Near East Spices”

Spiced Lentil Soup

I really enjoy lentils….and I’m grateful that I do. Because not only are they super-healthy for you, they are also a great medium for all sorts of flavors and textures…and not just vegetarian recipes. Anyhow, a purveyor at work gave me a couple pounds of these lentils as a sample (pictured above)…beautiful aren’t they? IContinue reading “Spiced Lentil Soup”

Curried Red Lentils with Shrimp, Potato, and Peas

This recipe is so easy and delicious you’ll wonder why you don’t make it more often. It’s a classic dal recipe that can be used with shrimp–as with this recipe–chicken, lamb, beef, or vegetarian. It’s good to make a large batch of the spiced lentils because they freeze well and you’ll have them in aContinue reading “Curried Red Lentils with Shrimp, Potato, and Peas”

Things That Can be Carried on a Bike (#383), a Minor Confession, a Very Brief Story, and a Recipe

Things on the bike…4lbs/1.8kgs of green and yellow split peas. My minor confession…for the past three days, even though the streets have been snow-free, other than a few small jaunts I have relied mostly on my truck for transport. This is mostly–but not entirely–because of family gatherings outside the city. I also have not hadContinue reading “Things That Can be Carried on a Bike (#383), a Minor Confession, a Very Brief Story, and a Recipe”

Yellow Chicken and Brown Rice

This is yet another variation of chicken-and-rice that I made for my son and I for dinner tonight. All cultures seem to have their own version of chicken-and-rice and many are made using the same method but with different seasonings (and a few other ingredients, of course). In this version I used chicken wings insteadContinue reading “Yellow Chicken and Brown Rice”

Curried Vegetable and Lamb Ragout (in pictures)

This is a very simple yet hearty and flavorful ragout. The method for a dish like this is about as simple as it gets: Saute or sweat whatever ingredients you have at hand or want to eat–meat, fish, poultry, or just vegetables–then add seasonings, liquid (broth and sometimes wine) and simmer for a while. HavingContinue reading “Curried Vegetable and Lamb Ragout (in pictures)”

Employee Meal: 19 January 2011

Tandoori Chicken Breasts and Thighs (and also Tofu), served with Basmati Rice Pilaf   Curry Powder Yield: 1/2 cup 3 tablespoons ground cumin 3 tablespoons quality chili powder 2 tablespoons ground coriander 1 teaspoon ground turmeric 1 teaspoon ground cayenne pepper 1/2 teaspoon ground fenugreek 1/2 teaspoon ground black pepper 1/2 teaspoon ground cardamom 1/2Continue reading “Employee Meal: 19 January 2011”

Curried Fish Chowder

Firstly I want to say that I called this a “chowder” but technically it is not; in order for a recipe to be a chowder–curried or not–it should include both a salted pork product (salt pork, bacon, or ham) and potatoes, this recipes has neither. Thus this is really a chunky version of a curriedContinue reading “Curried Fish Chowder”

Virgin Pepper

It’s tiny and it’s beautiful…and I realize I was a little anticipatory by plucking it from its plant so early…I was just so surprised when I looked down and saw it hanging there. I grew it from seed…amazing. It’s the first actual vegetable (opposed to an herb) I plucked from the garden this year, exceptContinue reading “Virgin Pepper”

Basmati Rice wiith Tilapia and Asparagus

It probably comes to no surprise to readers of this blog that I like to keep things simple when I cook…I’ve learned, by trial-and-error mostly, and through years of experience, that too many flavors often (unnecessarily) complicate a dish. This is also true with technique, I think…the simpler the better in my book. Even theContinue reading “Basmati Rice wiith Tilapia and Asparagus”

Winter and Spicy Stew

Well, Buffalo’s climate is once again living up to its reputation. We got pelted with something like a foot of snow today (judging by the news, so did much of the rest of the northeast). I was out driving in it today (yes, I do use a vehicle now and again) and at points itContinue reading “Winter and Spicy Stew”