Curry | V

Entries Tagged as 'curry'

Homemade Mustards: Honey Curry & Beer Thyme

4.16.2013

As spring approaches, I get the “grilling craving”. You know what I’m talking about – where not only the smell of blooming flowers is in the air but also the smell of charcoal and kabobs. This is usually also the time of year that I get the urge to make a new condiment. For me, condiments will always be associated with summer outdoor cookouts. A veggie dog is just not the same without relish, ketchup, and mustard. But woah, have you seen all the preservatives that reside in your standard ketchup bottle? Its a sight for sore eyes!

This is usually why I like to make a few batches of homemade condiment to last me through the summer. Two years ago I posted about Ketchup, last spring was Barbecue Sauce, and this time around I am trying my hand at Mustard. The idea, for me, is that if I make it in the spring then I’ll have the condiments around in the fridge for grill outs and social gathering all summer long.

I’m pretty excited about this mustard because it will last in your fridge for up to 3 months. That means months of veggie dog toppings and Brie Grilled Cheeses! In addition, it makes plenty to share and you get to show off your fancy cooking skills to all your friends. What’s a better conversation starter than ‘Oh, here is where I put that homemade mustard. Yup, I said homemade’ ?

The trick for these recipes is to use enough vinegar that you get a bit of tang with each bite but also don’t use so much that the vinegar becomes overpowering (which can happen pretty quickly). Also, another thing to note, is that whole mustard seeds are super spicy. Like…way more spicy than most people ever realize. This means that you may need to add LOTS more sweetener at the end to get the desired flavor profile you are looking for. Don’t be afraid to mix in some more honey or agave to make it sweet. Or even more curry powder or thyme if you aren’t tasting the added ingredients as much as you’d like. Homemade cooking is all about experimenting so play around with this recipe and figure out what works best for your taste palette.

Homemade Honey Curry Mustard

1/2 cup white wine
1/4 cup rice vinegar
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 Tablespoon chopped shallots
1 Tablespoon honey (plus more for the end)
1/2 Tablespoon curry powder
salt

Homemade Thyme Beer Mustard

1/2 cup beer
1/4 cup rice vinegar
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 Tablespoon chopped shallots
1/2 teaspoon chopped fresh thyme
salt

For both or either recipes: Place all ingredients for each recipe into two separate bowls (or just use one bowl if you are only making one of the mustards). Cover and let sit in the fridge overnight.

The next day, transfer everything to a blender and blend until desired consistency is reached (I like to keep a few mustard seeds whole but do whatever fits your fancy). Taste to season and add more honey if it’s too spicy or salt/pepper to help bring out the flavors.

Eat right away or transfer to an airtight jar and keep in the fridge for up to 3 months.

*Please note that the mustard seeds are like a sponge and will absorb any liquid around them so if your mustard becomes dry from sitting in the fridge, just add a few teaspoons of water to reach your desired consistency again

Homemade Vegetable Stock

10.10.2012

So I should start by letting you know that I’m a produce addict. Between our weekly CSA box, Farmer’s market, and local co-op, we probably spend more money monthly on organic vegetables than we do on all our utility bills combined. This means that we end up with a garbage full of scraps almost every week. The “right” thing to do would be to start composting but for many [including us] this does not seem like an option. For 1, we rent so the idea of starting a compost for 9 months and then leaving the remains for the next tenant to deal with is just rude (could you imagine having to deal with a compost pile if you didn’t know what you were doing?). And secondly, we don’t have a proper place for it. Our backyard is fenced in but that is Tuko//Taco//Teekee territory and even if we got a bin for it, our little puppy is a nosy creature and would find ways to munch down on composting parts (which would not be the healthiest for the little guy).

Anyhow, I feel bad about not being able to compost. The amount of scraps we create is discouraging and I do believe that there is a lot of nutrition tossed away with those onion ends, zucchini peels, and herbs that have sat out for just too long. Luckily, I discovered that you can use those scraps to ma

ke vegetable broth. It’s quite simple: you just throw your scraps into a zip lock bag in the freezer and whip up some broth when it’s full. This is a truly great time to do this with soup season approaching!

A few reasons why we think you should make your own broth:

1. It’s a way to use up all those vegetable scraps and not waste those ‘on-the-verge’ of spoiling vegetables (just throw them in the freezer when they are too far gone to eat raw but not yet moldy)

2. You know exactly what is in your broth and don’t have to worry about preservatives or other chemicals sneaking into your food

3. It makes using vegetable broth so easy! You don’t have to worry about using up only half a can of because you have a stock pile in the freezer that allows you to only take out what you need

4. The broth will stay good in the freezer for several months (I’ve read different things about the exactly length of time but I’ve heard anywhere between 3 and 5 months. If you are unsure if it’s still good, use your nose! It’s the best judge)

Well, there ya go. Are you convinced yet? I mean, come on! I know you are planning to make loads of soup in the next couple of months…why not have fresh vegetable stock easily accessible for you? I’ve done a lot of research on what you can/can’t freeze and everyone seems to have a different opinion so here is a general list that I use (feel free to just google it if there is a specific vegetable that you aren’t sure about):

Onion//leeks//scallions (red will dye your broth a bit pink which I don’t mind but if you do then just omit)
Peppers
eggplant
root vegetables (beets will also dye the broth purple – again, omit if you aren’t into that)
mushrooms
herbs (basil, sage, rosemary, cilantro, etc) – this includes the stems!
garlic
broccoli
asparagus
fennel
celery

Got it? Easy. Now just start a small stash in your freezer and make some broth when you’ve accumulated around 4 cups. It literally takes the same amount of time it would take to boil some dried beans (you DO make your chickpeas//black beans from dried, don’t you? Maybe I should do a post on that topic as well soon). I usually prep my food for the week every Sunday afternoon and made the broth along side cooking some black beans. So easy and only takes about an hour.

PS- I should note that you don’t need to use frozen vegetables by any means! If you just want to make some broth (not out of leftover scraps), just pick up 4 cups worth of organic produce at your local co-op and follow the same directions below.

Homemade Vegetable Broth

4-5 cups of vegetable scraps (see list above), chopped
Flavoring (bay leaf, a few peppercorns, herbs, etc), optional
garlic clove, optional
Tomato chunks or 1 Tablespoon tomato paste, optional

Place all ingredients in a large pot and cover with cold water (just enough so all the veggies are covered). Bring water to a boil and let simmer for an hour (don’t let it simmer for much more or it starts to lose flavor.

Strain the vegetable mixture and discard the scraps. Let cool completely and either use right away or freeze/refrigerate in quantities that will suit you best (I froze them in ice trays and just made note that 6 broth cubes = half a cup).

Store in fridge for up to 5 days and in freezer for up to 3 months.

Use in all your favorite soups, stews, curries, and risotto including Curried Butternut Squash Soup, Fall Curry, and French Onion Soup.

Fall Curry // Collaboration with Dishes Undressed

9.18.2012

With the seasons changing and the weather being so gloomy, it has triggered a state of reflection within me. I spent a few hours looking through old pictures (I’ve been trying to gather all my favorite pictures together to print but whenever I sit down to try to do this…it just ends in me spending hours getting lost in old memories). Anyhow, these two pictures are from a trip we took down to Austin for South by Southwest a few years back. I went to SXSW a couple of times in college and was determined to move to Austin eventually. Actually, it was both Wyatt and I’s goal to move to Austin so we made plans to move together when I graduated (he is a year older so he stuck around Bloomington waiting for me to finish school). Anyhow, then we both scored cool jobs working for independent record labels and we decided to put it off for a year to “save up”. But to be honest, we aren’t saving any significant amount of cash for a move and I’m starting to wonder if Austin is still even in our cards.

A big decision like moving (especially just to move…not because of a job or family) just seems to get so lost in the day-to-day that is our current life. It’s been a goal of mine since I was 18 to get out of Indiana but now it just seems like such a far away dream. Why put all that energy into moving and starting over if you are content with where you are at? Hmmm.

Just some thoughts. Who knows where we will be in a year. Or five. Or ten. Guess that is the beauty of it all.

Switching gears completely….

Anyhow, something that is not new but totally awesome is my collaboration with Angie over at Dishes Undressed. Last night I cooked up the most delicious fall curry from a recipe she suggested to me. It was chocked full of butternut squash, chickpeas, lemongrass (!!), and Middle Eastern spices.

This is the second time I’ve cooked with lemongrass (both thanks to Angie) and I am hooked. This is a bit challenging for me because curry is totally one of my “go to” dinner meals but for 1. I never keep track of measurements (which is probably why I rarely post about curry) and 2. I’ve never used lemongrass in them before. Woah! Adding lemongrass opened up a whole new world of curry to me! The subtle citrus flavor from the lemongrass really helps bring out all the spices.

And this recipe could not have come at a better time since I just picked up some gorgeous butternut squash at the Farmer’s Market over the weekend!

Serve with warm naan bread, white rice, and maybe even a little yogurt (if you like your curry a little creamy. I personally don’t like spicy but Wyatt does so I make curry with a little heat and then add yogurt to help cool it down for me).

Also, don’t forget to check out the other collaborations I’ve done with Dishes Undressed: Lemongrass Cooler, Caprese Breakfast Sandwich, Fried Zucchini, and Southwestern Sliders!

Fall Curry

1 Tablespoon vegetable oil
2 Tablespoons curry paste (I used red paste and added turmeric but use yellow if you have it on hand)
2 large lemongrass stalks, whole but bashed with the back of a knife (this step was really really fun)
1 Tablespoon mustard seeds
3 cardamom pods
1 butternut squash, cut into 1 inch cubes
1 onion, finally chopped
1 can coconut milk
1 cup vegetable broth
1 cup chickpeas, cooked (and drained if you are using from a can)
1 lime
handful of mint leaves, to garnish

naan, optional
rice, optional
plain yogurt, optional

In a large pot, heat the oil over medium. Add the onions, curry paste, lemongrass, mustard seeds, and cardamom pods. Cook for about 3 minutes or until fragrant. Next, add in the butternut squash and saute for another 5 or so minutes. Finally, add the coconut milk and broth. Bring to a boil and reduce heat to low. Let simmer for about 10 minutes and then add in the chickpeas. Let simmer for another 10 to 15 minutes or until the butternut squash is soft and the liquid has evaporated to a desired consistency (also, if the liquid dries out and the squash still is not done…add a little more broth and continue to let it simmer).

Remove from heat and discard lemongrass. Serve over rice and garnish with fresh mint.

Enjoy right away in your favorite hammock before it’s too cold to be outside for dinner!

Farmer’s Market Sweet Potato and Asparagus Curry

4.08.2012

Yesterday morning, after much anticipation, I went to the first outdoor Farmer’s Market of the season!! It was even better than expected. In years past the first few market’s were only filled with budding herb plants and strawberry shrubs but with the weather being so warm lately, there was plenty of produce to be had! I got a box of sweet potatoes, a (still living) head of lettuce, and a bunch of asparagus.

Needless to say, I immediately started thinking about how to combine the three. I ended up saving the lettuce for sandwiches this week but found this great curry recipe for the sweet potatoes and asparagus. This made me particularly excited because

I am using my sweet potato and asparagus
I LOOOOOOVE curry
this curry was like no other curry I have ever made before

[Here comes the rant about my love for curry] WOAH, it is kind of ridiculous how much I love curry. It’s so flavorful, vegan, stocked full of all my favorite vegetables, and infinitely versatile. Yesterday was a particularly chilly day compared to what we’ve been having so the idea of warm goodness lathered over some soft rice sounded so satisfying. Summer is no place (sadly) for curry and I was super excited about being able to make this one more time this season. What was especially fantastic about this curry was it used every vegetable I would have avoided when making my usual curry. I associate curry with onions, peppers, potatoes, etc but this one was chocked full of asparagus, sweet potatoes, and even a bit of corn! And the best part is it still turned out fantastic. Gah, okay, I am done ranting about how amazing it is and am going to now tell you how to make it.

Sweet Potato and Asparagus Curry

1 bunch of asparagus, trimmed
2 Tablespoons olive oil, divided
1/2 teaspoon mustard seeds
1 small onion, diced
2 garlic cloves, minced
1 teaspoon of ginger powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon cumin
2 teaspoons powdered turmeric
3 bay leaves
2 tomatoes, diced
1 can of corn, drained and rinsed
1 (14 oz) can of coconut milk
2 sweet potatoes, washed and thinly sliced
2 cups cooked rice
fresh cilantro, for garnish

Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Once boiling, throw the asparagus in and immediately turn off he heat. Let it sit in the warm water for a minute and then drain.

On a large baking pan, toss the asparagus with 1 tablespoon of the olive oil. Cook for 8 minutes in the oven. Once cooled, cut into 1 inch pieces.

In a large pot, heat the other tablespoon of olive oil over medium. Add the mustard seeds and cook until they pop (about 3 minutes). Next, add the onions and saute for 5 minutes or until they have softened. Then add in the garlic, spices, and bay leaves and cook for another 2 minutes.

Next, add in the coconut milk + 1 can full of water to the mixture. Add in the tomatoes, corn, and sweet potatoes and bring the sauce to a simmer. Let simmer for about 30 minutes or until the sauce has become thick. Lastly, add in the asparagus and simmer for 1 more minutes.

Serve over rice and garnish with cilantro. Munch down with naan bread or a mango lassi! Enjoyy!