Sometimes, I Cook

Don’t dream it, be it.
– Tim Curry

I made a lovely curry the other night and posted crowed about it on the Book of Faces. A good friend asked for the recipe. No problem, I thought. I’ll whip that together in a few minutes. It wasn’t that difficult of a dish.

*SIGH*

I must learn some brevity when writing. Or, at least, when writing recipes. I can’t seem to get the hang of just setting down ingredients and instructions.

But, here’s the thing. I often don’t measure when I am cooking. I’ll add spices until it smells right (or if we are mid-cedar season, tastes right). Basically what I am saying is that unless it is obvious what the amount is (e.g., a can of something or 2 pounds of meat), I am totes guessing. As for simply writing instructions…well, where’s the fun in that?

LET'S GET STARTED!!
LET’S GET STARTED!!

My advice is to use the below as a starting point and taste as you go. You’ll know what is right for your tribe.

Oh, yeah. RE: the beef/turkey. That is just what I had on hand. You can go all turkey or all beef or even lamb, although I imagine you’d have to adjust the seasonings for that last one. I am not a lamb fan (unless they’re hopping about being adorbs) so I have no idea how to cook one.  In this instance, “Son? You’re on your own.”

Curried Beef and Pomegranate

2 tablespoons coconut oil
1 half a giant sweet onion, slivered into strips
About half of a large orange sweet bell pepper, also julienned
2 tablespoons of diced garlic (for once I kept the garlic light-ish; I didn’t want to overwhelm the pom arils with garlic flavorin’)

1 pound each, ground turkey (85/15) and ground beef (80/20)
1/2 teaspoon pink Himalayan salt, ground
1 teaspoon ground pepper (I used a tri-color mix)

1 large pomegranate, de-podded
1 bag frozen yellow and green zucchini squash
Honey  (in a squeeze-y bottle)
Lime juice  (also from a squeeze-y bottle)
Broth

Curry Paste

Allspice
Yellow curry powder
Cayenne pepper
Ginger
Cumin
Paprika
Olive oil

This is how we do it.

I used my big cast iron skillet. I’d recommend you use YOUR biggest pan as this recipe makes a small ton.

Heat the oil on medium low heat. Swirl it around so it coats the bottom and up the sides a bit. Put your onions and peppers in there and stir so that they are nice and coated.  Cook covered, stirring occasionally, until they’re softened. This took about 10 minutes (give or take, I admit to not actually watching the clock). Turn up the heat to medium and cook for an additional 5 minutes or so. The point here is to make sure their flavor is super sweet, hence the longer cooking time.

cast iron and onions

Now, add the garlic and let that cook for about 5 minutes.

Add your protein. As previously stated, you can use almost anything here – even TVPmeat crumbles”, I imagine. Smoosh it all so that the onions, peppers, and garlic are all of a piece with the meat. Sprinkle the salt and pepper over this mixture and smoosh it around some more.  Cook the whole thing until browned thoroughly. While it is cooking, you can make your curry paste.

In a coffee mug put all the dry spices for a curry paste.  I chose savory-sweet-complex with a hint of heat. You can go for whatever floats your particular boat. Spices in the mug?  Good. Smell it. MMMMMM, CURRY.  If I had to guess, I’d say that I used 2 whopping tablespoons of yellow curry powder, 1 tablespoon each of allspice, cayenne, cumin, and ginger, and a ½ tablespoon of sweet smoked paprika. The reality is I dumped these into a cup and sniffed it until it smelled like I wanted. *shrug*  Alton Brown, I am not.

Now add enough oil that when you stir it, it turns into the consistency of grainy Elmer’s glue (i.e., viscous but still movable). Lovely.

Using a rubber spatula1, spoon your curry paste into your meat mixture.

Stir it into your meat so that it is evenly distributed throughout. Eeeeeeeverybody gets some curry rubbed on them.2

Add the arils and stir them into the mixture.

Add the honey (two good, strong-squeezing circles over the meat mixture).

Add the lime (one good medium-squeezing circles over the meat mixture).

Aaaaaaaaaaand, stir.

meat mixture

Add the squash and stir it so that the little frozen slices break apart and get some of the sauce slathered over them.

If your mixture is looking a little dry, add some broth. I had some veggie broth on hand, so that is what I wound up using. Don’t use a lot. Just enough to keep the curry-slurry moving.
Cover your pan and set your primary3 kitchen timer for about 8 minutes. This gives the zukes enough time to cook and take on flavor, but not enough that they become slimy. No one likes a slimy zuke.

Once the timer goes off, you are essentially done. Serve hot over coconut milk rice.

What? You want THAT recipe too?  Sheesh, people.
*wink*

Coconut milk rice

2+ cups water
1 cup jasmine rice
1 good tablespoon of coconut oil
Dash salt
2/3 cup of EITHER heavy whipping cream OR coconut milk

*NOTE* Start this dish at about the  same time you start your curry.

In a medium pot, boil water (use a smidge more water than the package calls for), salt, & oil over high heat.

Once it starts boiling, add the rice.
Cover. Set secondary timer to 18 minutes.

Once the timer goes off, turn the heat off. Pour your milk/cream over the rice. Let sit covered until you finish up with the curry.

Fluff with a fork.

NOM.

nom

———–

1 – So that you get every last yummy drop of it, of course.
2—That sounded far naughtier than I had intended.  :/

3—I have three.  Sometimes when I am cooking, I am timing more than one thing at once. I figure I can’t be the only one that this happens to.

Happy Longest Day of the Year

For those what celebrate it, happiest of solstices to you.

 

Image
Even if you don’t, just look at that sunrise! Look at it!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I am hanging out today with a friend. We plan to go shopping, and then put together a gloriously fancy chicken dinner. Then, we shall play Skylanders until our thumbs stop working.
All in all, a good day shall be had.

 

 

It’s a dreary, downtown day…

The B-52’s made me title this post.

I’m actually making two different quiches today. One is of course, a quiche Lorraine. The other is smoked gouda, ham and yellow bell pepper. Because I can.  

Hail to the NOMs, baby.

Pre-Cookery
Ingredients
It's gouda for you.
Has anyone seen, a dog dyed dark green?
Nothing smells like bacon but ... BACON!!!
The "chef" and the ingredients pose for posterity.

Yes. I am wearing a T-shirt with a pig and the legend “Wynterhaven: Underdark Tour 2009”   There’s a story. You’ll have to ask. 🙂

 

ETA
This is how I slap together food, ya’ll. The funny thing is that most of the time, it comes out delicious.

I just had a piece of the bell pepper/ham quiche. Tasty, tasty. I’m calling it Quiche La Bon (was her name).

 

Ingredients

1 deep dish 9″ pie crust, no longer frozen~

6 eggs
Ground white pepper
Cracked black pepper
Dried Marjoram
Sea Salt
Diced yellow bell pepper, enough to cover the bottom of the pie crust
Maple cured ham, diced
Smoked gouda, shredded

 

Um, on the spices. One of these days, I will learn to actually measure when I am cooking.

White pepper = shake-a, shake-a, shake-a *SNIFF* Hm. Shake-a.

Cracked black pepper = cricky-cricky-cricky-cricky

Marjoram = ~Fling!~  Crap. Oh, well. (probably about 3/4 tsp.)

Sea Salt, coarse ground. To taste. Mine is not very much, thanks.

 

Layer the non-spice ingredients (minus the eggs) into the pie crust and set aside. Whisk the eggs until almost frothy. Fold in the spices. Pour this over the other stuff in pie crust. Squoosh with a fork until everything is submerged. Bake for about 32-35 mins in a 375 oven. When a knife comes out clean, its done.

Wait fifteen minutes (at least) before cutting so it can set up.~~

Nom. I reccomend a crisp green salad with an oil and vinegar dressing on the side.

 

~ – Do my own crusts?  *SNICKER*

~~ – Like tiny little egg-roadies. **Guitar Solo**