This week has been mostly leftovers… which is AWESOME because the weather has decided to be amazing 🙂
These two recipes are, just as the title says, opposites of each and one is a new-to-me recipe and one is a usual one. An old dish, a new one. A vegan dish and a very, very non-vegan dish.
I found this recipe on The Food Network’s website, not on purpose though. We recently bought one of those really heavy dutch oven type pots and since we’ve only used it once so far I figured it was high time that we took it for another drive.
I found this by Googling “dutch oven recipes” and this looked like the best one. I was actually surprised at the number of recipes for breads!
It took a while to prepare this and the beef actually had to marinate over night. I was wary of the marinade since it was AN ENTIRE BOTTLE OF RED WINE with just some crushed garlic. The beef was purple! Actually very yummy and you could only taste a tiny tiny bit of the wine after it was cooked.
I consider this to be a staple dish on my menu planning since I don’t need to look at any directions (or it could just be simple… that too!). BBQ Tofu (original recipe from the Veganomicon), steamed broccoli, and Israeli couscous flavored with curry powder.
I’ve finished up a whole bottle of this barbecue sauce just from making this! We can’t grill at our apartment complex because we have a charcoal grill (boo) so this is the closest I get to “barbecue.” I bet someone in the South is dying when I say that.
So there you have it! An old dish, a new one. A vegan dish and a very, very non-vegan dish.
This past Saturday night I stole another recipe from (never home) maker and made her In-a-pinch Chili… with quinoa! I’d never even thought of adding quinoa to chili before as a way to pack in some protein.
It was super easy but my only worry as I was cooking it was that the taste of the vegetable broth was very, well, un-chili-like at first. I added a lot more spices than in the recipe (chili powder, paprika, cayenne pepper, and red pepper flakes) and in the end you couldn’t tell the taste of the vegetable broth. It was just yummy chili goodness. Also, I used diced garlic tomatoes that I had in the cupboard already instead of whole tomatoes. They cooked down really nicely.
I’ve got a bunch of leftovers so I’m taking some to work for today’s lunch 🙂
Also on the agenda for today’s post, kitty pictures!
In case you didn’t know it, we have a kitty. She doesn’t really have a name… we call her Kitty or Cat. Yup, we’re creative. Her ‘professional’ name is Leeloo Dallas Multipass (or something like that) in tribute to her being orange and Milla Jovovich rocking sweet orange hair in The Fifth Element.
Every week I try to include a new recipe or idea into one of my dinners. I get so bored doing stir fry with rice after stir fry with noodles that I need something new every now and again.
I had a tough time finding a new recipe this week, all the usual recipe websites were failing me in their vegetarian recipe section (don’t suggest I make roasted potatoes! that’s not a full meal!).
I found this recipe from blogger (never home)maker while going through my RSS feed over the weekend and decided that it had one the prize of being my weekly new recipe!
Honestly, I couldn’t find any flaws with the recipe!
One tip is that coriander seeds are NOT a good substitute for coriander powder, unless you plan on grinding them up before you use them. I don’t mind coriander powder, but biting into a coriander seed always feels soapy… I picked around them pretty well 🙂 I also just realized now that I didn’t use any bay leaves, oops!
This was very good though, not too spicy and the coconut milk/peanut butter mix made it really creamy.
When all the veggies and chickpeas were cooking I did add a little bit of water every so often so it didn’t dry out. Served with regular white rice as the last time I tried to bake naan it was… disastrous.
I love finding tasty foods that are dairy-free but are still really creamy – the coconut milk and peanut butter definitely accomplishes that. It’s also vegan and gluten-free, so it’s a really great recipe for everyone. Alright, except for peanut-allergies. Darn.
It was the best of curries….
….well. It certainly was not the worst of curries. That’d suck.
My love for curry runs pretty deep and last week I made two different types: an Indian-ish curry with chickpeas, potatoes, and spinach, which was a brand-new recipe for me; and a normal quick-and-easy Thai mussaman curry with tofu, potatoes, and carrots.
Curry with Chickpeas, Potatoes, and Spinach
I found this recipe randomly on Food.com’s website. I really wanted to try it with the sweet potatoes, but there was no way that Tim would’ve eaten it 😦 so regular potatoes were a must.
It ended up being pretty tasty! I was a bit apprehensive about the diced tomatoes, since I am really am not a fan of most tomatoes, but they cooked down nicely. It was a bit more of a dry curry compared to the Thai curry I made.
Thai Mussaman Curry
This is a commonly made curry in my repetoire of easy meals. I’ve been able to find a brand of curry paste called Maesri that I really like.
1 can of curry paste + 2 cans coconut milk + whatever veggies/protein you want. Simple. Longest part is waiting for the rice to finish cooking.
Besides being fast and easy, it’s pretty cheap too 😛 What more could you ask for? One recipe makes about six portions for us. It’s also really good over udon noodles. Not authentic, but meh… details.
I also read on Twitter today that eating curry can help prevent cancer and Alzheimer’s… now we have another reason to eat it!