Coconut Pumpkin Curry Soup

November 3rd, 2011

I didn’t take a picture of this one, but trust me… was yummy. If the name sounds scary, the coconut flavor really doesn’t come through in this, but it adds the creaminess I like in soup without the dairy component!

1 14 oz can Chicken Broth
1 14 oz can Coconut Milk
1 15 oz can Pumpkin Puree
1 Tbsp. Grated Fresh Ginger
1 Tsp. Fresh Ground Pepper
1 Tsp. Mohini Tandoori Blend
1 Tsp. Todd’s Crabby Dirt

Toss everything into a pan on medium heat, bring to a boil, then reduce and simmer for 45 minutes or so. As usual, feel free to vary ingredients as you desire!


Brown Rice Bowl

July 11th, 2011

My ex-step-son and his then-girlfriend-now-wife (I know, complicated), were vegetarians, and when visiting them in Eugene one time, we took them to lunch at Yumm! Cafe. Their specialty is rice bowls using their Yumm! Sauce. I found the sauce at LifeSource, and picked up a couple more jars this last week at a Yumm! Cafe in Bend.

Trader Joe’s sells frozen brown rice that comes 3 bags in a box that you can microwave for 3 minutes.

½ bag cooked Trader Joe’s Brown Rice
1 Salted Duck Egg
½ cup canned Black Beans
¼ cup Original Yumm! Sauce
¼ cup shredded cheese of choice

I microwaved this for a couple of minutes until the cheese was melted and the beans heated through. Yummy!


Brown Rice, Pork and Eggs

June 14th, 2011

Serving of Brown Rice, Pork and Eggs

As usual, I bought an item, then looked into how to use it. I found cooked, salted duck eggs at Wing Wa Market. I love the egg yolks in Moon Cakes, and found recipes for the duck eggs mixed in with steamed pork with a chicken egg on top, and salted duck eggs in congee….so I combined the two.

4 servings cooked Brown Rice
1 cooked Salted Duck Egg
1/8 lb diced Pork
1 chicken egg
Fresh Ground Pepper
Fresh Grated Ginger
Soy Sauce

1. Cook brown rice according to package directions, substituting soy sauce for salt.
2. Place cooked rice in a mixing bowl.
3. Dice or shred Duck Egg, depending on the texture you get – I shredded by hand
4. Add diced pork to bowl
5. Grind in pepper and ginger to taste
6. Splash some soy sauce over all
7. Mix well, making sure the pork is incorporated throughout
8. Place in a heat-proof dish and make dents around the top
9. Open chicken egg and spread it over the dents in the mixture
10. Steam for 20 minutes
11. Serve

Serves 4 as side dish, 2 as main. If used as a main dish, you could double the amount of pork. I froze the rest of the pork for later use

Steamed Brown Rice, Pork and Eggs

Chicken and Paneer Curry with Spicy Socca (Italian Chickpea Crepes)

April 19th, 2011

The Curry Meal

I boned and skinned 4 chicken thighs and cut paneer (Indian cheese) both into bite-sized pieces. I tossed them in a bowl with salt, pepper, a couple of scoops of Happy Curry Yellow Curry Paste and a little coconut milk. I covered it and set it in the fridge for an hour or so.

Earlier this afternoon, I quickly whisked together the batter for Socca, a chickpea flour crepe. I added some freshly ground pepper and ¼ tsp Garam Masala, to give it a bit more Indian flavor.

While making the crepes in my shallow oval cast-iron skillet, I heated my large round cast-iron skillet and tossed in the marinated chicken and paneer. When the chicken was done, I added a couple more scoops of curry powder paste and coconut milk, and cooked it until it thickened. I kept the crepes warm in the toaster oven.

Norm mixed his share of the curry with sauteed veggies and rice, and I ate it as it was, spooned on to crepes.

We now officially have enough leftovers in the fridge to feed the entire neighborhood, or feed Norm for a day!

Stocked with leftovers

Edit 4/22/11: The Socca makes a great stand-in for corn tortillas in enchiladas. I already had my enchilada sauce made and cheese grated before I discovered that my tortillas were stale. I made a new batch of socca yesterday and still had a few on the counter next to me, so I used two of them. Great!

Crispy Duck Breast with Cherry Sauce

April 17th, 2011

OK, I meant to take pictures, but didn’t remember until we were half-way through eating it. Next time!

I picked up a whole duck breast at Fitt’s Seafoods and looked at tons of recipes and cooking techniques online to come up with a preparation. Since I had a party to go to mid-afternoon, I gave Norm a list of things to cut up while I was gone, and I made the cherry sauce ahead of time to reheat for serving. And nothing got cut up while I was gone, but I got home a bit early, so it didn’t matter.

Cherry Sauce
8 oz. Dried Bing Cherries
2 Tbsp. Good Balsamic Vinegar
½ Tsp. Salt
½ Tsp. Fresh Orange Zest
3 C water (more or less, depending on cherries and desired texture)

Put all ingredients except water in a small saucepan. Add 1 cup water. Bring to a boil and reduce to a simmer. Continue to cook, adding water as needed, until cherries have re-constituted and softened. Carefully blend in blender or use immersion blender (mixture is hot) until mixture is chunky and no whole cherries remain. Return to heat and cook until thick – it shouldn’t be much longer. If preparing ahead of time, set aside to reheat while duck is cooking.

Duck and vegetables
1 Tbsp Vegetable Oil
1 C diced carrot
1 C diced onion
1 C diced celery
1 whole Duck Breast
3 Tbsp minced fresh Thyme
salt and pepper

1. Preheat oven to 350F.
2. Put oil in a pan with carrot, onion, celery, thyme, and salt and pepper to taste.
3. Sautee vegetables over medium heat until they start to soften
4. Rinse and pat dry (separate halves if necessary) duck breast
5. With a sharp knife, score the duck skin in a cross-hatch pattern
6. Sprinkle salt and pepper all over breast, and pat lightly to adhere
7. Heat a heavy oven-proof skillet to medium heat.
8. Put duck breast in skin-side down and cook on stove until breasts are dark and crisped
9. Remove duck breasts from pan and pour off rendered fat. Strain the fat and put in sealed container in the fridge for use in other dishes.
10. Pour the vegetables into the pan the duck had been in.
11. Place duck breast over vegetables, skin-side up
12. While duck is cooking, reheat the cherry sauce, if made earlier
13. Place pan in the oven at 350F and bake duck for 40 minutes until a slice off the end of a piece shows the desired amount of doneness. A smaller end might be done a bit more than a larger end, so take that into consideration
14. Let duck rest for 5 minutes or so
15. Slice duck thin on the bias and place on a platter
16. Serve with vegetables and the sauce in a bowl on the side so everyone can sauce the duck themselves

Enjoy! And hope it doesn’t smell of burnt sweet potatoes that Norm had cooked up directly on the oven rack, missing the baking sheet that I put in specifically to catch that kind of thing.

Happy Curry Shop and a Chicken Curry Dish

April 15th, 2011

OK, when I was growing up, Mom would use grocery-store yellow curry powder in some dishes, and I really didn’t like the smell or taste of them. Occasionally, a restaurant will have a curry dish on the menu, and I get that same smell if I pass by a dish.

One evening at , there was an offer of 4 spice blends from Mohini Indian Fusions, and knowing Norm’s penchant for spices and curries, I decided that I could live with the smell and bought them. I’ve smelled every one of them dry in the jars, and do not get a single whiff of that smell that I associate with curry. So I looked up recipes for yellow curry and found that fenugreek plays a pretty heavy role in the powder, but the Mohini blends list it last. I used the tandoori blend on sweet potato fries, and when the blend was dampened by the oil, I got the faintest whiff of fenugreek. I smelled it alone in the spice aisle, and it’s definitely the offending seasoning.

So, I read about Happy Curry in the paper, and it’s on the way home from my Chiropractor’s office in Keizer, so I had to stop by. After carefully reading labels, I picked up a couple of boxed blend for different foods, a box of garam masala, some “healing incense”, light coconut milk and a spicy snack mix called Hara Chiwda. An older gentleman explained that they also had frozen foods and took me to the back area where there were two household-type upright freezers. He pulled a tub out of one, and since I had already explained my aversion to fenugreek. I chose a tub of yellow curry paste, which is actually orange-ish and a little over a pound of frozen paneer. I was ready to roll!

So Norm sauteed his veggies in a separate pan, while boiling water for rotini pasta. In my cast iron skillet, I sauteed some garlic in peanut oil and a dollop of butter. I emptied a drained package of white chicken chunks (I know, but we didn’t have any “real” chicken on hand) and cooked until heated through. I added a heaping soup spoon of the curry paste which had thawed and mixed well. Then I poured in about ½ C of coconut milk and stirred until all was combined and hot throughout. I mixed mine with pasta, Norm did the same but with his veggies. I was absolutely thrilled with the flavor of the dish!

The gentleman at the shop described using paneer in curries, and it sounded very much like using firm tofu – sautee in oil, remove and set aside, cook veggies and sauce and add the cubes of paneer just to reheat through and serve.

We also picked up a couple of packages of chicken thighs today to experiment with.

This is going to be a very exciting journey of not-so-authentic, but definitely tasty curries!


Sweet Potato, Sausage and Cheese Empanadas

April 9th, 2011

My acupuncturist recommended eating more sweet potatoes (since it’s something I do eat). So we’ve been keeping them on hand and using them in a variety of ways. This recipe has a few steps that need to be done ahead of time, so I’ll write it in order of preparation. Oh, and again, your amounts of crust to sweet potato may vary. The seasonings in the mix can be altered to your taste, and the sausage can be omitted if you want a vegetarian version. For me, this recipe made 13 empanadas that were 4-5 inches long.

To cook Sweet Potatoes:
1. Preheat oven to 350F
2. Wash 2 medium sweet potatoes and prick skins all over with a fork
3. Place sweet potatoes on a foil-lined pan and bake at 350F for 30 minutes or so, or until the skin starts to look shrivelled or sunken
4. Allow to cool and store in the refrigerator

Cook Sausage
1. Remove the skin from 3 maple breakfast sausage links
2. Crumble the sausage in a skillet heated to medium-low
3. Cook until browned through
4. Reserve any fat rendered off and let cool

¾ Cup All Purpose Flour
1 tsp Salt
½ egg (mix in custard cup and reserve other half for later in the recipe)
6 oz chilled butter, cut into cubes
¼ – ½ C cold water

1. In a small food processor (or by hand, if you’re so inclined) mix flour and salt
2. Add the ½ egg and butter and process until incorporated
3. Add water a couple of tablespoons at a time and pulse until the dough comes away from the sides of the bowl and can be shaped
4. Knead the dough a couple of times and press into a disk
5. Wrap dough in plastic wrap
6. Chill dough for at least 20 minutes

Now for the main event!


2 medium Sweet Potatoes, cooked
1 tsp Cumin
salt and pepper to taste
½ tsp Todd’s Crabby Dirt
3 Maple Breakfast Sausage links, meat cooked
1 ½ C shredded Cheese (I used Queso Cotija)
1 recipe Empanada Dough
½ Egg

1. Preheat oven to 400F.
2. Remove the skins from the sweet potatoes (it should slip right off) and mash the innards in a medium bowl.
3. Mix in cumin, salt, pepper, Dirt and sausage until evenly incorporated.
4. Remove a piece of dough about the size of a walnut and re-cover the remaining dough.
5. On a floured work surface, roll the dough out until it’s a circle about 1/4” thick – should be about 6 inches across
6. Place a heaping 2 Tbsp of sweet potato mix across the center
7. Place a Tbsp of shredded cheese on top of the mix and press to keep them together
8. With your finger tips, moisten outer edges of the dough with warm water (I moved the whole thing to a separate place for this, to keep my work surface dry)
9. Fold the dough in half, keeping the filling away from the edges
10. Press the edges together and crimp with a fork
11. Placed on a foil-lined baking sheet
12. Brush the top crust of the empanadas with the remaining ½ egg
13. Bake the empanadas at 400F for about 30 minutes or until they start to turn golden on top and around the edges