Aloo Gobi

I don’t make enough Indian food at home. Perhaps, it’s because we have some excellent Indian restaurants around Los Angeles.  One of my favorites is Mint Leaf in Altadena.  They make great Indian food that reminds me of place that started my love for Indian food back when we lived in Michigan, Priya in Troy, Michigan. Now back to my kitchen. Indian food isn’t a difficult cuisine for the home [&hellip

Curried Cauliflower Wraps

I’m always on the lookout for an easy, quick and delicious vegan recipe and this one caught my attention a couple months ago when I found it on Pinterest.  It only takes about 20-30 minutes start to finish.  The only thing that takes some time is roasting the cauliflower in the oven for 20 minutes, but that is pretty easy and definitely the first thing you should do. There’s a lot [&hellip

Chicken Curry SousVide

  I’ve made quite a few recipes using my Sous Vide Supreme. The thing I really like most about it how I can cook meat to a perfect doneness by leaving it in the water bath all day while I go out enjoy whatever else needs to get done. Today I prepared a couple bone-in chicken breasts with some Jamaican yellow curry powder and placed them in the Sous Vide [&hellip

Roasted Cauliflower with Pasta and Lemon Zest

As a kid I would only eat cauliflower if it was drenched in Cheez Whiz. I don’t think I’ve had Cheez Whiz since the 1980s and doubtful I’ll ever have it again. Fortunately, I’ve come to like cauliflower without gobs of processed cheese that’s why it’s great to find a recipe that brings the vegetable to my plate. This dish is quite simple.  It’s flavor is fairly muted with the [&hellip

Vegetable Korma

If you haven’t noticed, I’ve been on a bit of a vegetarian/vegan kick lately. My wife Stephanie decided to give it an extra boost for my birthday by getting me “Appetite for Reduction” by Isa Chandra Moskowitz. It’s a brilliant book. Here is one of the recipes from the book. It’s called 2nd Avenue Vegetable Korma and was an interpretation from one of the author’s favorite restaurants in New York [&hellip

Lentil and Cauliflower Curry Stacks

The flavors in this dish make up for its lack of beauty in presentation. The yellow curry with cinnamon really brings the dish to life. If you don’t want to use Pappadums (a crisp Indian flatbread), you can also use the lentil mixture to fill a piecrust with for a vegetarian Indian Pie. Or you could make pastry stuff turnovers with the mixture too. Lastly, if you want to make [&hellip