Monday, January 17, 2011

A "Its Monday" Curry

Sometimes I struggle to sit here and write.  I'm not much of a writer and tend to use the internet to day dream and be jealous of other peoples writing and productivity.  Seriously, how does one sew a quilt every few weeks, raise a family, hold a full time job, AND blog about it.  I don't think these people sleep. I tend to spend a lot of my time in the kitchen, you know, cooking and eating ;-)

Now that its 2 weeks into the new year, and the holidays are slowly but surely over (even though our tree is totally still up and looking great),  my schedule has finally moved back to normal.  So in pursuit of better living through better foods, I am making a blog goal to post EVERY Monday (until I can't take it any more) for Menu Mondays.  I will try, like really really try, to post a new or at least interesting recipe that I cooked at some point during the week on or before Monday.

Tonight Senior Peeps is sick.  In our humblest opinion spicy foods are the best way to getting better.  Red chilis per 100g has 240% of your Vit. C, where as an orange has only 75%.  Its a pretty compelling argument plus we both like spicy food. There are still some good finds at the local farmers market.  And while the pickin is getting thin, there are still some good deals.  When we came home from work this evening I thought I would treat Senoir Peeps to a beautiful curry with some of the goods from the store.

1 med. yellow onion chopped
2 med. carrots chopped
1 cup brussel sprouts cut in half or quartered for the biggies
3 red potatoes diced into 1/2 inch cubes
4 "sprigs" of kale chopped
1 cup mushrooms chopped
2 tomatoes chopped
1/4-1/2 cup veggie stock
Ground Cumin
Curry Powder
Garlic powder
Chili Paste

With a large pot, bring a flame up to med-hi heat.  When hot, add several tablespoons of oil (a good thick coat) with a few dashes of Cumin and Garlic powder and let sizzle.  Toss in all the chopped veggies except for the tomatoes and mushrooms.  Stir, get a good whif, cover and let the kale wilt.  After about 5 mins, turn heat down to a med to med-low heat.  Add the mushrooms and tomatoes.  Again stir, smell, and cover for 5 mins.  The next time, add veggie stock and spices to your taste.  If you like a lot of gravy, add more of the stock.  I used far more Cumin (favorite spice) than the others.  In terms of commercial spices I did like 8 shakes of Cumin, 3-4 of Garlic, 3-4 of the Curry powder (which this company I'm using I'm not so fond of but I'm out of my homemade blend and gotta use it up).  The Chili paste is some serious stuff.  I tend to use 1 teaspoon in the whole pot and add more the plate as necessary.
Senior Peeps added like a whole tablespoon to his bowl.  Really likes the spicy.   Let simmer for 15-20 minutes and serve with some spiced jasmine rice.

Spice away your Monday blues, or chest cold.  Enjoy.

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