Archive for the ‘Indian’ Category

Cranberry Pear Chutney

November 16, 2016

Are you in as much shock as I am that Thanksgiving is next week?


Luckily my first attempt at getting ready for it was this easy Cranberry Pear Chutney that is LOADED with flavor. It also nicely solves the whole cranberry debate: We think the pilgrims used them, so we have to have them, but how? Cranberry bread? Not if there is pie around. In a can? Um, I am just going to pass on that one. My mom loves this fresh chunky side salad with chopped cranberries, orange zest, and sugar, but it is just a little too hard to eat raw cranberries for moi. 

Enter Cranberry Pear Chutney. You may have gathered from the sheer number of curries I have posted on this site that I love everything about Indian food, but especially their condiments. And chutney is tops. The acid …

End-of-the-Week Vegetable Curry

June 8, 2016

“There is a prevailing theory that we need to know much more than we do to feed ourselves well. It isn’t true.” – Tamara Adler

Oh, serendipity, I love you.

I need to gush/share with you all that I just discovered the book The Everlasting Meal by Tamara Adler. It came in the mail on Monday, and from the first pages, her cooking philosophy so sang to me since it feels really close to what is happening in my brain in the kitchen when I cook. So much so that her third chapter ends with a kind of end of the week vegetable curry. I had just made this curry you see in these pictures on the Friday before I read her book, almost exactly according to her recipe, with all the leftover veggies in my fridge, while the kids ate pizza.

If that is not serendipity, I …

Chicken Curry In A Hurry

January 22, 2015

Well aren’t you just a big bowl of sunshine.

Seriously, it is.

I love curry so much, and it is ridiculously easy.

This one uses Rotisserie chicken + coconut milk + curry powder but you can easily use cubed chicken and stir fry veggies. The first time I made it I added the carrots and tomatoes and loved them. The second time I made this I added thawed broccoli florets and I loved them too. So play around with the veggies and add your favorite. If they are raw like the carrots add them early on so they can cook. Or keep it Curry In A Hurry and toss in thawed frozen.

I first saw this recipe on RealSimple, and I loved how fast you could make it. I usually use curry paste + coconut milk, but …