I’m told this dish originated in India, but I’m not sure of its region. No matter really because it’s so good when you make it you’ll say it came straight from heaven! I love the simplicity of an exotically spiced stew and it’s a recipe that you can whip up with confidence. Butter Chicken 4-6 …
Soup weather! I said IT’S SOUP WEATHER! I get excited when I make soup; there’s something so nourishing and comforting about a big ol’ pot of soup on the go on the stove. This one is so good! It ticks all the boxes: rich, filling, sweet, spicy, makes the house smell divine! Drooling yet? Let’s …
Surprisingly hearty soup! The cumin is a nice touch and adds a lot of character. Carrot Soup 3lbs (1.5 kilos) Fresh Carrots 4 cups (946ml) Veggie or Chicken Stock 4 cups (946ml) Water 1 1/2 cup (354ml) Orange Juice 2 Garlic Cloves 2 teaspoons Ground Cumin 2 teaspoons grated Fresh Ginger 1/2 teaspoon Cayenne Pepper …
Full disclosure: I’m not a giant fan of cauliflower. My unease stems from childhood meal times spent pushing it around my plate trying to get up the nerve to bite into something that looked like brains and smelled like feet. Even the cheese trick didn’t work on me. I was understandably wary when everyone started …
There is an Indian place near campus here in Eugene called Evergreen. This is my amateurish attempt of their squeal inducing mango curry. While the following recipe features apricot jam and heavy cream (because that’s what I had on hand) a mango chutney or jam and coconut cream would make this taste more authentic. Apricot …
It’s been forever since I posted a recipe. Sorry about that. I hope this makes up for my cruel neglect. Apricot-Curry Pork Chops 4-6 Bone in Pork Chops Salt and Pepper 2 Tablespoons Olive Oil 2 cups Chicken or Veggie Stock 1/2 cup Apricot Preserves 2 Teaspoons Curry Powder 1/2 cup Golden Raisins Season your …
Kathleen Rear 