Tag Archives: dairy free

the curry comeback

I missed you guys!

I really like blogs. In fact, I have several I read every day, I enjoy catching up on daily musings and adventures of writers who feel like virtual friends. A Pear to Remember is not currently a site for daily recipes, and I decided recently that I am okay with that. Rather than disappointing myself with unrealistic expectations of time, or regularly pairing recipes with apologies, I’m going to visit to talk deliciously do-able cooking whenever I can–and that might not be every day. I just love living life, you know?

You see, I do get my blogging in: I also author a weekly WordPress blog at my new job, so you can find new recipes and Nutrition-talk here. I hope you’ll feel free to pop over and see what I’m cooking in my new career.

I don’t forget about you, no no—I’ve photographed many a dinner, anxious to share the secrets to recreating the magic in your kitchen. I even made homemade pumpkin spice lattes that are the best welcome home treat ever. Last night was the third time I made the dish in today’s post—you know I rarely make any recipe twice, so third time here is truly a charm. And I added a few special twists you will love. You do not need a dutch oven to make this rice, you can steam it right on the stove, or bake it in a covered dish—amazing baked rice has come from my Grammy’s vintage turquoise pyrex. But it does look pretty in Monsieur Pesto, oui?

Photo & Video Sharing by SmugMugFinal disclaimer before we get to the goods: I know a few dears out there are going to FREAK OUT at the word preceding “cauliflower” in the recipe name below. In previous Indian dishes on this site, I’ve tried my darndest to remind you that curry is really a verb meaning to mix. When the Brits got a taste of how spectacular Indian food is (my favorite cuisine, in fact), they—yes, the Brits—invented a spice blend to mimic Indian flavors. Curry powder, I made some last week when I ran out, can be as simple as turmeric + cumin + coriander + cayenne. Put it in a jar and people freak out. An alarming number of people have said to my face: Oh see, I don’t like curry. Well, if I can’t change your mind, this rice will change your world.

Photo & Video Sharing by SmugMugAndrew will gladly call your house and tell you himself.

One-Pot Curried Cauliflower Rice

loosely based on a recipe from Everyday Food, serves 6

4 teaspoons vegetable oil or ghee (clarified butter—oh God!!)

1 large head cauliflower, cored and cut into 1 1/2-inch pieces (or 1 bag frozen florets)

1 medium yellow onion, diced small

2 cups basmati or other long-grain white rice (we used brown), rinsed well

4 heaping teaspoons curry powder (if it’s been in your pantry for two presidents, time for a new jar)

1 can (15.5 ounces) chickpeas, rinsed and drained

2 3/4 cups low-sodium broth

1/2 cup canned coconut milk

½ cup other veggies in your fridge (I diced carrot and fennel), optional

Photo & Video Sharing by SmugMug Photo & Video Sharing by SmugMug

Preheat oven to 400 degrees. In a Dutch oven or other heavy pot, heat 2 teaspoons oil over medium-high. Add cauliflower and cook, stirring frequently, until browned in spots. Transfer to a plate.

Add 2 teaspoons oil and onion (plus any other veggies) to pot; cook, stirring occasionally, until onion is translucent, 5 minutes. Add the rinsed rice, curry powder, and chickpeas.

Cook, stirring constantly, until rice is coated, about 2 minutes. Add broth and coconut milk (shake the can first!) and bring to a boil.

Scatter cauliflower over top (do not stir to combine). Cover and bake until rice is tender and liquid is absorbed, 15 minutes (25 minutes for brown rice).

Let cool 10 minutes before serving. Sprinkle with cilantro and a pinch of salt for pizazz. We enjoyed ours with a side of fried paneer.

Photo & Video Sharing by SmugMugPhoto & Video Sharing by SmugMugPhoto & Video Sharing by SmugMug

1 Comment

Filed under dinners, health, here to share

sweet, soup!

We’ve fallen into a chilly Autumn, and if sick season has also taken you as its coughing little victim, you might appreciate my impromptu, weeknight-friendly Sweet Squash Soup.

Despite disappointment over my usual onion and chicken broth supply, this came together in very few ingredients—delicious still. Lucky for us! I only used on-hand items from Saturday’s trip to the farmer’s market, so feel free to experiment with whatever lingers in your fridge.

 

Lindsey’s Sweet Squash Soup

makes 4 generous servings

1 butternut squash

1 apple

2 pears

2 cups vegetable or chicken broth

1 cup apple juice

1 tbsp. canola oil

Roast the fruit and squash.

Cut the squash into roughly 1″ pieces. Cut the apple and pears into slightly larger pieces, especially if they are a bit ripe.

In a bowl, toss the veggies and fruit with the canola oil, and a generous sprinkling of coarse salt and ground pepper. Roast on a baking sheet for about 15 minutes at 425F, or until tender and slightly brown.

Puree and Season.

In a pot, combine the roasted vegetables with the broth and apple juice or cider. If you have an immersion blender, puree away! If not, simply combine the roastings and broth directly in a blender.

Once pureed, taste for level of deliciousness. If you find the soup too thick, add broth or water and blend again—you’ll find the single apple adds plenty of sweetness to the soup. I added about a cup of water at this point, and the soup remained rich in flavor. Add salt and plenty of pepper, it’s perfect against the sweet apple.

sweet squash soup with parsnip fries

If you’re craving a simultaneous side and have root veggies in the cupboard as well…

Rosemary Root Veggies

These, again, are simply ingredients I had lying around. They would be beautifully enhanced with an onion or two.

Combine cut potatoes, parsnips, or whatever root veggies you might have with a generous tablespoon or two of olive oil and fresh rosemary. Roast in the same 425F oven as the soup ingredients, and allow these to continue roasting as you finish the soup. They should be brown and tender in about 20-25 minutes. If not, I never hesitate to crank up the oven!

Dress fresh greens with lemon and a bit of olive oil and you’ve completed one fast, fabulous meal.

This sweet soup is husband and kid-friendly. I hope you love it, too.

do you enjoy A Pear to Remember? ever tried a recipe you’re pretty darn proud of? pass it on!

2 Comments

Filed under budget, dinners, health, lickety-quick