Mulligatawny Style Curry
I have a curry addiction, I’ll admit it – it’s totally true. I love the spice, both the heat and the flavor, and the fact that it warms me up on even the coldest day. With the Siberian Vortex currently coming down on the Mid-Atlantic a bit of heat and spice is very much needed and appreciated. Still in shock over how low the temperatures have been and are going to be, just totally ridiculous especially since I’m technically in the south. Anyway, enough about the weather cuz it’s time to time to focus on the curry. I can’t remember the first time I had mulligatawny stew but it had to be years ago as it involved chicken. Which is why I set out to create a vegan version, no chicken involved!
For dinner we enjoyed the stew as is, while I added lentils the next day in order to make it go a bit further. For those who don’t want all the spice feel free to drop the cayenne powder – or switch for something milder. Whatever works best for you!
Caribbean Beans & Rice
Day 3 of TripleSBites – a saucy, sexy, spicy collection of recipes from 20 incredible bloggers! So far I’ve featured one of my Valentine’s favorite vegetables, a delicious pink treat, and today I’m featuring a spicy dish that is sure to heat things up. I’ve mentioned before how when I first met my husband he wasn’t a fan of the spicy, and how over the years (5 this spring!) he has acquired a taste for the hot, hot, HOT! So when the I was Pirate Jonny’s Caribbean style hot sauce I knew I HAD to use it to make something special for my better half. This dish features a bunch of vegetables along with two types of beans some brown rice and for those that want it: cheese! Basically all the things my husband loves, minus Old Bay.
Not going to lie – this sauce packs a bit of a punch! However it is more than just a hot sauce, there are other flavors going on which is key to me. Don’t get me wrong, I enjoy hot sauce but there has to be something else going on beyond the HOT portion – and this sauce has it. Next on my list is to check out their Guava Girl Hot Sauce, mostly because of the name, but it also sounds like another sauce that will more than just a “hot sauce”.
Note: While I did receive the Cherry Chipotle Not Ketchup for free as part of participating in TripleSBites, I was not required to use or mention the product outside of acknowledging receipt of the product. All opinions are totally my own.
Don’t forget to check out the giveaway for your chance to try some of these incredible products! Also, be sure to check out all the other bloggers below!
Welcome to the FINAL Secret Recipe Club for 2014! I can’t believe this year is almost over – it has flown by way faster than I thought possible. While the year hasn’t been the best at times, I’ve come out of it stronger – or at least more determined than ever to succeed. Enough about that, time to focus on the recipe! This month I was assigned the Saturday Evening Pot which is run by a husband wife duo, which is rather awesome. Their motto is “Faith, Family, Food: Flavors of a Fabulous Life” and fully covers everything they feature on their blog. There are so many amazing recipes on their blog, some created by Chef John while others are ones sent in from friends all over the globe. I was immediately drawn to their Okinawa Cooking Class recipe for Yoka Soba – minus the pork of course! Instead I greatly increased the amount of vegetables already featured in the dish, to include adding in a second type of cabbage.
I also added some sesame seeds for a crunch, but that’s just me – they can easily be left out. For those craving a meaty version, please check out the original recipe! I also have a feeling tofu would work great, but still on a low-soy diet as we get ready for next round of fertility treatments. In theory our transfer will be in a few weeks so will know if it worked sometime around the start of the year. If it doesn’t work, then we’ll be going for a session every other month for essentially the entire year. A lot to take in – but hopeful that 2015 will be our year!
In food news, there is a mini-SRC post coming up in two weeks so for those of you looking for something sweet make sure to come back on the 15th! The next “real” SRC post will be in early February, which seems so far off now but will be here in just a blink of an eye.
Sometimes things work out, and more often then not I have to remind myself of that fact. Apparently a few months ago I had a special moment and forgot to sign up for August’s Secret Recipe Club reveal – my first miss in two years!!! Thankfully I was on Facebook at the right time to see a call to adopt an orphan for Group D, so I still get to participate. The blog I adopted wound up being perfect for me as Dena’s Oh! You Cook! blog is 100% Kosher!!! That’s right – 100% full of treats not treif 😀 Which meant I could pick any of her dairy, vegan, or parve recipes and not have to worry about surprise ingredients which was fantastic since I had only a few days to pick and make the recipe. Since I knew I was hosting another game day over the weekend I decided to look for easy side dishes or dips that would work with out bbq plan. Which narrowed it down to her Black Bean Salsa, Buffalo Nachos, Israeli Beet Dip, and Bean Salad. I really wanted to do her beet dip but struck out at the farmer’s market, and again when I suggested the dip on the meetup page – apparently gamers don’t like beets?!?! So I decided to whip up her bean salad, knowing it would be the perfect gluten-free and vegan side dish for our eclectic group of gamers. Some quick changes: used two cans of chickpeas (thought I bought kidney but apparently didn’t) and argula for cilantro since a few of our friends can’t stand the stuff.
Sure enough this salad was a hit! Some people used it as a really thick dip, others topped their burgers with it, while a few of us dived in with spoons. So while gamers don’t like beets – they most certainly LOVE beans!!!!
Peruvian Corn Pie
Nothing like a cooking challenge to get me out of my funk, and in this case it’s a cooking challenge from /52weeksofcooking featuring Peruvian cuisine. My experience with Peruvian food is limited to one night back in middle school at the Girl Scout house Our Cabana. While the house is in Mexico, they do regional dishes to reflect the Girl Guides/Scouts staying there and for my visit that included a night filled with Peruvian treats! While most of them were not vegetarian friendly, something that mattered even then, there was this one corn dish that was fantastic: Pastel de Choclo. The closest translation I got was Corn Pie, and thanks to Google it was rather easy to find a few variations of this tasty treat! From there I just replaced the meat with some beans and increased the vegetables – which is about as easy as it gets.
The best part about this dish is that it changes every time I make it, primarily based on what’s in season. It can also be easily adapted for Gluten Free or Vegan dining by using a GF or Vegan friendly cornbread recipe. While this probably takes away from some of the authenticity of the dish, it always brings back some awesome memories – and there’s nothing wrong with that!
When I saw that /52weeksofcooking was heading to Spain for their weekly challenge, I knew I would have a hard time picking one recipe. I toyed with the idea of making a vegetarian paella, but in the end decided to go with that similar yet slightly less well know (at least to me) dish known as Fideua. Many sites refer to this as “pasta paella” instead of rice, which made the Italian in me very happy. As with paella, this is normally not a vegetarian friendly dish but it is one that can be converted over rather easily! I decided to use chickpeas as the protein, along with a variety of mushrooms, but soy chorizo or tofurkey would also work.
This dish requires a bit of attention at first, but once the pasta is added there is plenty of time to enjoy some wine – or let the dogs out! I enjoyed mine naked while Joey topped his with some fresh Parmesan cheese
Black Bean and Mushroom Casserole
Time for September’s edition of the Secret Recipe Club! This month I was assigned Mellissa’s awesome A Fit and Spicy Life blog, which was total perfection. We are BIG fans of spice over here, and always trying to be good decisions when it comes to what we eat. I found so many delicious recipes on her blog, including an incredible sounding summer chili, a very cheerful salad, and a new way to make a veggie friendly pasta sauce. In the end I sent all my choices over to my better half who selected Mellissa’s twist on a Mexican Casserole. I’ve done a few Mexican Lasagna/Casserole dishes but never one that included mushrooms so I was all on board for this dish! I had tons of fresh peppers in my garden so I decided to toss a few of them in as well.
Make sure to check out all of Mellissa’s delicious recipes, including her version of this simple dish. It came together to quickly, and can easily be adapted by switching up the salsa or beans used in the dish. I’m also sending this to /52weeksofcooking for their pepper entry, for while peppers aren’t front and center in this dish they certainly added a strong pop!