I know I said I was going to post about cookies, but fear not valiant readers! Said cookies will be arriving either tomorrow or the day after and you all will be the first to know if they are a hit or a bust.
Now, as you can infer from the title of this post, I thought I'd post about one of my favorite basic recipes that I like to call "Miscellaneous Vegetable Curry (a.k.a. the contents of my entire vegetable crisper, which have been languishing in there for far too long)."
Start with heating a couple of tablespoons of olive oil. Add a teaspoon of cumin seeds. Once they start spluttering, wait 1-2 minutes (you want them to roast and flavor the oil, but not burn) then add chopped onion (I happen to love onions, so I usually end up using 1 whole one. I would think 1/2 would serve just as well) and a chopped jalapeno or serrano pepper (to your taste). Wait for those to cook, add the random tomatoes which have been sitting around in your fridge for days (or canned tomatoes could work as well), and cook everything until it turns gravy-ish.
Here is where the fun starts. At this point, you can do nearly anything to it. Have a bag of peas sitting in your freezer? Add them in. Pretty much any vegetable, frozen or otherwise, works here. As do spices. You can take things in a Mediterranean direction with basil, oregano, and others (although, if you do, you could probably add 1-2 chopped garlic cloves when you add the onion). You can take things in a more Indian or Southeast Asian direction with coriander, garam masala and coconut milk.
Whatever combination you decide on, just let the entire thing simmer for 10-15 minutes so that all of the flavors blend. Serve with your favorite carby goodness (rice, bread, even pasta would probably work with this).
Now, as you can infer from the title of this post, I thought I'd post about one of my favorite basic recipes that I like to call "Miscellaneous Vegetable Curry (a.k.a. the contents of my entire vegetable crisper, which have been languishing in there for far too long)."
Start with heating a couple of tablespoons of olive oil. Add a teaspoon of cumin seeds. Once they start spluttering, wait 1-2 minutes (you want them to roast and flavor the oil, but not burn) then add chopped onion (I happen to love onions, so I usually end up using 1 whole one. I would think 1/2 would serve just as well) and a chopped jalapeno or serrano pepper (to your taste). Wait for those to cook, add the random tomatoes which have been sitting around in your fridge for days (or canned tomatoes could work as well), and cook everything until it turns gravy-ish.
Here is where the fun starts. At this point, you can do nearly anything to it. Have a bag of peas sitting in your freezer? Add them in. Pretty much any vegetable, frozen or otherwise, works here. As do spices. You can take things in a Mediterranean direction with basil, oregano, and others (although, if you do, you could probably add 1-2 chopped garlic cloves when you add the onion). You can take things in a more Indian or Southeast Asian direction with coriander, garam masala and coconut milk.
Whatever combination you decide on, just let the entire thing simmer for 10-15 minutes so that all of the flavors blend. Serve with your favorite carby goodness (rice, bread, even pasta would probably work with this).
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