Yep! I made a New York cheesecake last night and we'll have raspberries on top.
post #81 of 231
4/8/08 at 5:39pm
** subbing for ideas **
so far April has been PB Sandwiches, and Quesadillas with spring-greens salad. :
(In my defense I've been very very sick.)
But some different food might be nice.
Oh dear, no... I mean, I didn't really use one. I can tell you roughly what I did, but as to measurements, I'm afraid I just improvise most of my curries. But if you are feeling adventurous (and let's face it, a curry is much harder to screw up than, say, a souffle )...
First I sauteed some onion, ginger and garlic in a combo of EVOO and butter (would use ghee if I had it). Then I added cumin, chili powder, turmeric, some ground coriander, and a hefty dose of curry powder. My curry powder was "hot" but if not, i would have put in some chopped hot peppers or cayenne. Then I threw in the peeled, diced potatoes, the chickpeas (canned), a can of coconut milk, a can of diced tomatoes with the juice, and let that all simmer together for, I dunno? 20-30 minutes? until the potatoes were tender. You may need to add some water. I cooked it covered for a while and then took the lid off when the potatoes were done to let the whole mess thicken a bit. Then I added the spinach (frozen, but chopped fresh would work of course) and let it simmer for a few more minutes. Taste and adjust the seasonings. I served this in bowls, like a stew, with some yogurt drizzled on it and it was My DP and my 26-month DD and I all gobbled it up. My 4yo DS (aka The New York Times Restaurant critic ) did not, but that's another thread.