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

Braised Curry Cabbage

I mostly write and share main dishes from my kitchen, but today I spent a few minutes in the morning braising cabbage to enjoy throughout the week. Braised cabbage is a wonderful dish that makes a great side to enjoy with many styles of cooking. This particular dish has a Southeast Asian vibe with garlic, ginger and curry powder bringing it to life. The best part is this dish takes [&hellip

Chicken Curry with Sweet Potato and Chickpeas

I haven’t been writing much lately because I have been busy with a new job I started almost three weeks ago. The new job is a bit longer of a commute which led me to look for some slow cooker (crockpot) recipes since I get home a little later than I used to and well I’m still the personal home chef. One find, I already had on my Pinterest board [&hellip

Red Lentil Coconut Curry Soup

  Lentil soups are very hit or miss in my experience.  They are often too watery, lack flavor, or get too complex where the soup has too much going on to enjoy it.  Fortunately, this evening was a hit or as my wife said “this one’s a keeper.” I love coconut milk based curry and with this recipe you could go 5 cups vegetable broth to 1 cup coconut milk, [&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

Pad Prik King

One of my favorite Thai dishes is a recipe called Pad Prik King. You can use any kind of meat or do it vegetarian with tofu or a blend of additional vegetables. Here I used chicken from Windy Meadows Family Farm. The recipe below I found doing a Google search as I was looking for something to do with a bag of green beans I bought at the Coppell Farmer’s [&hellip

Moroccan Quinoa Pilaf

This week I decided to cook from some other food bloggers. Last night I went with a quinoa recipe from The Whole Life Nutrition Kitchen blog. I made a few minor changes due to Whole Foods being out of Kale last Sunday. We had picked up some locally grown Swiss Chard at a market in McKinney, TX called Local Yocal. I also did not have the Herbamare Ingredient but 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

Jamaican Chicken Curry

I can hardly believe it’s been two months since my last post. It must be a busy summer. Fortunately, this week I decided to catch-up on some cooking magazine reading and ventured into Martha’s Food magazine that has an excellent stew recipe in its May 2009 issue. The following recipe has some “kick, but just enough to make it intense, yet not insane” as my wife said while we enjoyed [&hellip

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