March 17, 2012

Home meals of the week #3

Veggie chickpea curry:

I think we're very close to getting the recipe right. We've tried store-bought sauce mixes, made our own, changed our spices, etc. This last time we did everything from scratch, and it was so close! Here's what we think are the key factors:

1. Coconut milk. You don't need too much, but if you go without it, you loose the slight sweetness of the curry.

2. Tomato base. Whether you use fresh, canned, or crushed, tomatoes are another key flavor to your curry.

3. Spices. Garlic, turmeric, coriander, ginger, cilantro, a little cinnamon, and some sort of hot pepper to your taste. This was where our dish went wrong. We added a full habanero PLUS chili powder and after the first few bites my tongue was numb. And I like spicy food!

From there, you can pretty much add what you want! Veggie-wise, we did broccoli, mushrooms, and carrots. We also sauteed some tofu and added the chickpeas (loads of protein!). You can do rice, like us, or try noodles, like rice noodles. And there you go: a delicious, vegan meal!

Caramel apple cheesecake bars:

Recipe from Pinterest or here. I wanted to try it out for a while, but since it makes so much, I waited till I helped my mom cook for her bunco party. That way I could try it, but then leave it for her friends to eat.

Result: it was super good! Decadent and totally not healthy, so I'm glad I just had one.

Kombucha at the Birchwood Cafe. Best breakfast ever, but I was so hungry I forgot to take pics and only got my tea, which was also very good. But check that alcohol content- I got carded for it! Later we saw the same stuff at a liquor store, so it must be a type that's fermented longer and meant for "comsumption."

Veggie fixings for spring rolls:

Creamy asparagus soup:

Try it- it's great and the creaminess comes from a tiny amount of roux plus plain yogurt! Top it with a bit of parmesan and asparagus tips and voila! We ate it all in one sitting.

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