Yellow Curry. One of my favorite meals is vegetable yellow curry. I have a favorite Thai restaurant in town (I love you Thai Peppers) and I doubt I will ever make a yellow curry as good as theirs. Dare to dream. Actually, even if I did create the perfect yellow curry I would still want to go out to eat now and again. Because they have one thing that I could never quite duplicate: they do all the dishes for you! That's worth quite a lot to me. Plus if I'm cooking at home, I'm probably wearing my sweats or something equally… um… attractive. But if I go out I now have an excuse to wear a dress or heels. Not that sweat pants aren't fun. Vegetable Yellow Curry, makes 5-6 servings Ingredients: 2 bell peppers (I used a green and red, for the color) 1 large zucchini, 2-3 cups chopped green beans, 1/2 large yellow onion, 2-3 roma tomatoes, 1-2 tablespoons minced garlic, 2 cans coconut milk, 1/4 cup water, 2 generous tablespoon curry, 2-3 tablespoons peanut oil, salt and pepper to taste. xo.
Tomato and Feta Frittata. When asked what was for dinner this past Sunday I think I replied by saying, “a frittata” about three or four times before I gave up and started saying “it’s a baked omelette.” Truthfully I was just nervous that I was pronouncing “frittata” wrong. I pronounce a LOT of words wrong. Whether you call it a frittata or a baked omelette the result is the same: a light and delicious meal that can be served any time of day.
And this took about 20 minutes to make. Tap, tap, tap… is thing on? I said TWENTY MINUTES! Sometimes I love easy. Tomato and Feta Frittata, makes 3-4 servings Ingredients: 2 tablespoons olive oil, 2 tablespoons minced garlic, 6 eggs, 1/4 cup chopped green scallions, 1 large tomato, 1/2 cup crumbled feta cheese, salt and pepper to taste Preheat oven to 400 F. I like to slice mine with a pizza cutter. Xo. Crepes with Sweets! Last weekend I decided to try my hand at making crepes. I had never attempted them before so I figured I would try a (hopefully trustworthy) recipe and never mind the whole food blog thing. I try to give myself the freedom to make new dishes and explore without having the pressure to make it turn out picture perfect. I love blogging, but I love trying to make new dishes and stretch myself as a home cook/baker, and it’s not always a pretty picture.
If you know what I mean. I used a recipe from Alton Brown, the only change I made was I cut the batter amount in half. But other than that I would have to say that this recipe was near perfect. You will notice that my crepes are quite yellow in color, I had used farm fresh eggs and they tend to be more yellow than traditional store-bought. I filled mine with Nutella and raspberry jam, and I about died. If you dust your crepes with powdered sugar before serving, you may get this little scene-of-the-crime ‘chalk’ outline when you’re finished. Mom's Fav- Sopapillas. The other night I was making fajitas and guacamole for family dinner night, and I wanted to make some kind of hispanic type dessert. I realized I had never made sopapillas for them before.
In case you’ve never had the pleasure, Sopapillas are sort of like a hispanic doughnut. They are a yeasty dough that puffs up as you fry it. You can then rip off a corner and pour in a little honey (that’s my favorite!) Or you can simply sprinkle them with cinnamon and sugar. Either way they are delicious. For these I used a recipe from Homesick Texan, I think her blog is just wonderful. They were a big hit! Xo. Spicy Tomatillo. I make veggie fajitas or tacos fairly often. And I dream about making them even more than that. It’s just such an easy dish to make vegetarian and not even feel like your eating… vegetarian.
But I like to try to spice it up with a different twist, sauce or presentation. Just for variety’s sake. This was my first experiment with tomatillos, which are (as you can probably guess) little green tomatoes. They are sort of adorable (if tomatoes can be adorable). But unlike their bigger, redder cousins they come with a papery husk on the outside. Weird. But once you remove the husks they are just tiny, baby tomatoes. Little cuties. Spicy Tomatillo Sauce, makes about 3 cups. Needed: 3/4 lb. tomatillos, 1 jalapeno, 1/2 yellow onion, 1/4 cup cream, 2 tablespoons greek yogurt (or sour cream), 1/2 ripe avocado, 1/4 cup cilantro and salt to taste. Remove the husks from the tomatillos, and remove the seeds from the jalapeno. Give the onion, avocado and cilantro a rough chop. Xo.