Last week, while scouting for ideas for my article about weird English things, I started a Facebook thread that proved extremely popular. Most of my German expat friends had a lot to say about taps, windows and a certain cultural obsession with WW2, but as the discussion went on, we collectively realised that some things about this country actually rock pretty hard. After all, we’re choosing to stay here! Read More Expat Ramblings: In Praise Of England
I used to hate sweet potatoes. They were a funny color and not nearly as good as real potatoes. But I was a silly child, and have since discovered that sweet potatoes are delicious. Read More Sweet Potatoes Three New Ways
I love curry, I love soup, and if January doesn’t inspire you to make soup, I don’t know what would. I found this recipe because I had a head of cauliflower that I needed to use. This soup is very flexible — you can can nearly any root vegetable, make it with water or broth, and decide whether or not you want to add dairy. Note: An immersion blender is needed to blend this soup.
This week I am trying something new. Instead of posting one of “my own” recipes (in quotation marks because I know I did not come up with them out of the blue, I’ve just been making them for so long that they are probably nothing like the original source material that I’ve forgotten by now anyway), I will be reviewing a new recipe I tried. I found this one for a great curried coconut lentil soup via foodgawker and it was the warm colors coupled with the deliciousness potential that drew me in. Read More Recipe Review: Curried Coconut Lentil Soup
Ah, watermelons and cucumbers. The two quintessential summer fruits – or fruit and vegetable if you are a chef and not a botanist. They are juicy, cooling, and delicious in so many things. And by things, I do include curry. Read More Food: Watermelon and Cucumber Curry
I love curry, chickpeas, and using the slow-cooker, so when I stumbled across this recipe on The Kitchn, I knew I would be making it soon. I’m doing my best lately to eat healthier, super vegetable-laden meals, and I was reasonably sure everyone in my house would eat it. Be forewarned though – this recipe makes a lot, so if you only have a tiny crockpot, you may want to either halve the recipe, or cook it with a Dutch oven pot instead. I’ve adjusted the original recipe some, and I’m sure you’ll have your own adjustments. Normally, I don’t like to do slow-cooker recipes that involve stove top work first, but this one is worth the little bit of extra prep. Now, let’s get to business: Read More Get in My Belly: Curried Vegetable and Chickpea Stew
When it’s cold out, warm food that’s warm in both temperature and spiciness is the best there is. The double-whammy of warmth makes it the most bang-for-your-buck dining option. And with the inviting smell of the coconut and curry and the cheerful color of the veggies, this dish is just right for January. And February. And March. And most of the year. Read More Coconut Milk Lentil Curry
This recipe isn’t awful, per se, but there are elements to it that are consistent with many of the mid-century casserole dishes I’ve come across. Take tin of tuna, add some frozen peas to it, and mix in can of mushroom soup, and voila!, you’ve got dinner! Read More Morbid Curiosity Monday: Curried Tuna and Peas