Kick the Cold Curry 🍛🥦🥕🥵



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We’ve been trying Imperfect Foods for a couple of months now and I’ve found it to be convenient and I like seeing what the “imperfections” are and then getting mad that people don’t know that misshapen sweet potatoes taste exactly the same as regular ones. It can be a bit of a game, too, figuring out the savings over Woodman’s since there’s a shipping cost involved. Anyhoo, that link up there will get us both $10 off if you sign up.

Why did I tell you about that? Because I had a head of broccoli from Imperfect that needed to be used up and a craving for antioxidants. Weird, I know.

Some of the stars of the show.

The picture above contains only a few of the actors in this delicious musical. I added garlic powder, turmeric, red pepper flakes, cayenne pepper, a little almond butter, and another carrot (the one looked lonely).

To start, the diced aromatics go into some heated coconut oil until translucent. I then added all of the spices and seasonings, including some agave nectar, along with a tablespoon of that delicious bouillon (the vegetarian style is as good!) along with about a cup of water. This results in the magical concentrate of a germ-killing concoction.

Fear the curry!

It doesn’t look super pretty, but the best things are not.

To this, add a can of coconut milk. I’m not really sure the tastable difference between light and regular, but I had a can of not-light and used it happily. The solids that hang out at the top of the can will melt eventually. I find it looks like a barista trying to make a latte.

Look, a scorpion!

Once the seasonings, spices, flavor, and milk are melded together, add the vegetables and bring to a simmer.

We are drawn to the color of things.

After it’s got a good simmer goin’ on, turn the heat down a bit, cover, and set a 10-minute timer.

As done as done needs.

Serve, eat, enjoy, relish, share, comfort, be.

Coconut Curry Veggies

Packed full of germ-fighting spices and vegetables, you'll feel amazing (at least) while eating it!
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 Tbsp coconut oil
  • 1/2 c onion chopped
  • 3 cloves garlic minced
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • 1 tsp red pepper flakes
  • 1/2 tsp cayenne pepper
  • water
  • 1 Tbsp Better Than Bouillon chicken or mushroom
  • 1 Tbsp curry paste
  • 1 tsp agave nectar
  • 1 15 oz can coconut milk
  • 2 c broccoli florets
  • 2 carrots cut into coins
  • 1 15 oz can chickpeas drained and rinsed

Instructions
 

  • Melt the coconut oil over medium and add the onions and garlic when ready. Stir and cook until onions are translucent (about 5 minutes).
  • Add all of the dry spices, then the bouillon, agave nectar, curry paste, and water. Stir until combined.
  • Stir in coconut water and the solid cream. Once incorporated, add the broccoli, carrots, and chickpeas. Stir it up and bring to a simmer. Cover and set a 10-minute timer.
  • Serve over your favorite kind of rice or with naan.

Chrissy’s Chicken & Dumplings 🥣🍗


This is yet another Teigen recipe fan-post. Her second cookbook garnered more than twice the post-its as her first book, and this recipe would get four; if there were that many sides of a piece of paper!

Not Chrissy’s, but an indication of what a good cookbook looks like in my house.

Cozy, homey, comfy, round, buttery, and well worth the extra effort of browning, brothing, and shredding the chicken, letting the soup become soup, and dumping the dumplings.

There’s enough chicken called for to have to work in batches. I think I used just a little shy of 3lbs, though the recipe calls for 4. Once all the chicken pieces are sufficiently crispy, you add water and herbs and let the magic happen over the next 60 minutes.

This part was a surprise to me as I’m used to making broth in a slow cooker over the course of 12-24 hours, but that renders the chicken meat pretty useless, and that is the opposite of what we want here.

After an hour, grab your favorite strainer, strain into your favorite large bowl (it needs to hold at least 8 cups), and discard the herbs. Fish out the chicken (see what I did there?) and use two forks to pick the meat off. We’re not going for a shred… more like sumptuous pieces.

Discard the bones and skin—this was very difficult for me—and set the meat aside.

I shouldn’t do this part when I’m ravished.

Back into your Dutch oven, or another vessel, goes carrots, onions, celery until soft, then stir in some flour until it browns slightly.

In goes the chicken, broth, and a potato! Boil then simmer for 20 minutes.

While the soup becomes a magical display of smooth, comforting goodness, prepare the dumpling dough. It’s important to be gentle (read: don’t overwork) with the dough. So, mix those ingredients *just so* and make sure you fret about it! I kid. Cooking shouldn’t make a person fret. I think those energies get into the food and that is why you get tough dumplings.

Dumpler dough!

I used two spoons to size ’em up and drop ’em in. In retrospect, I made them a skosh too big. Less than a tablespoon of dough would have been ideal; they expand more than you’d think. At least more than I thought they would.

After the dumplings dance around and soak up the delicious liquid for about 15 minutes, you’re ready to serve.

This picture doesn’t do it justice. Yum.

I’m not going to post the recipe here because of the unwritten rule of food bloggers, but you can google the name to find the ingredients and instructions, or you can support me (and Chrissy, theoretically) by buying her second cookbook through that link. 🎉

Chrissy’s Tom Yum 🍜 🍤


I treated myself to Chrissy’s 2nd book, Cravings, Hungry for More and, of course, started out by making one of the most difficult recipes in it. In fact, she cites that this one is ONE OF THE MOST IMPORTANT RECIPES IN HER LIFE.

It’s in the Thai Mom chapter, which makes sense if you’ve ever seen, smelled, or tasted Tom Yum. There are some “weird” ingredients, but I contend that if you know where to find them and have them in your kitchen, you may think of a whole new palette of food to which you can add some oomph.

The weirdish ingredients are lemongrass, Thai chiles, galangal, fish sauce, and kaffir lime leaves. They are worth the scavenger hunt if you’re not in a city with a Thai bodega or somewhere not a traditional grocery store. Although, the lines are blurring with “traditional” and “ethnic” stores. I prefer, however, to go to Viet Hoa under the guise of needing lemongrass and leaving with that, a cleaver, and yet another soup bowl.

Thankfully, I already had kaffir lime leaves saved in the freezer from some other very adventurous dish, and the fish sauce never (?) goes bad. Woodman’s has started carrying Thai chiles, and you can substitute ginger for galangal. So, really all I needed from Viet Hoa was the lemongrass. Oops!

All the veggies.

After the chopping, the dish is pretty simple to put together except for the Thai chiles… I didn’t want to have to wash the food processor, and super-fine-knife-chopping isn’t my forté, so I got to pull out the mortar and pestle, which I’m pretty sure has been used one time. Ever.

Thai chiles, garlic, shallot.

A very brief time later, it became obvious that I wasn’t going to make a paste, and did it really matter? Who knows. I was tired of wearing nylon gloves.

Happily, I had some leftover noodles from a box of Costco soups that we just didn’t get around to finishing. So, as Chrissy suggests, I saved the flavor packets and used the two bags of noodles. The peeled shrimp get thrown in at the end and cook for a couple of minutes.

Now we feast!

A hot, lime, lemon, garlic, ginger, mushroom, shrimp, noodle heaven.

Get her book and treat yo’ self to this dish. I don’t think you’ll be disappointed!

Three-Ingredient* Tomato Soup 🥫


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This is a quick side, a lifesaver on a cold winter day, and we can’t be friends if you don’t have the ingredients available in your pantry (actually, I don’t care for it when folks make that exclamation, so we can still be friends, regardless).

Butter, onion, tomatoes.

That’s it, have a great day!


JUST KIDDING!

Grab your 3- or 4-quart Dutch oven (even if you’re only making a small amount, I’ll explain later) and put some butter in there over medium heat.

Slice an onion into very large pieces and sauté for five minutes or until soft.

Dump in one can of diced tomatoes for every two people who will end up with a serving. For each pair of folks, fill up one can with water, veggie, or chicken broth and pour into the vessel (*this is where the three-ingredient-claim kinda falls down, but I would contend that the recipe is great, even if it’s four ingredients).

Bring to a simmer, cover, and set a timer for 30 minutes.

Grab your immersion blender and zip it into a smooth soup. This is where using the smallest Dutch oven isn’t the best idea. Immersion-blending it in a 2-quart will result in splattered shirts and faces.

Serve with a side of grilled cheese or tuna melts.

Three-Ingredient Tomato Soup

A throw-together soup with ingredients you hopefully have.
Prep Time 10 mins
Cook Time 30 mins
Course Side Dish, Soup
Cuisine American
Servings 2

Equipment

  • Dutch oven
  • Immersion blender

Ingredients
  

  • 1 Tbsp butter unsalted
  • 1/2 medium white onion sliced large
  • 1 14.5 oz. can diced tomatoes
  • 1 14.5 oz. can can-full of broth or water

Instructions
 

  • Heat Dutch oven over medium-high and add butter.
  • Place sliced onion and stir to coat.
  • Dump in the tomatoes, fill can with water (or broth of your choice) and empty into Dutch oven.
  • Cover and let simmer for 30 minutes.
  • Use immersion blender to mix to desired consistency. Add salt and pepper to taste.