Using up leftover veggie tray cauliflower and carrots: Dice an onion and saute in oil with ginger, garlic, cumin seed, mustard seed. Cut up leftover cauliflower and carrots from veggie tray and add. Add a bit of chili powder and salt, a bit of turmeric. (If you happen to have some leftover cooked chicken, this would be a good point to add it, or most other proteins.) When mostly cooked, stir in some milk and yogurt to make a sauce. Stir in leftover cooked rice (or serve hot over fresh rice). Enjoy.
Usually I would use potatoes instead of cauliflower in this kind of thing, but this is healthier (cauliflower has a much lower glycemic load) and tastes delicious.
I’m trying to figure out the right balance between working intensively and chilling out. Last week was a lot of work, and it was great getting things done, but by the end of the week, I was eating bad food because I was too tired to cook (and Kevin was too sick to pick up the slack). Yesterday, I took it very easy; a little household cleaning while watching various Star Trek movies, and I actually cooked properly — this is a beef and potato curry, the first dish I ever learned to properly cook. It makes me so happy, having several servings in my fridge. 🙂
I bought some Italian sausage a few days ago, that when I roasted it, turned out to be weirdly flavorless. The kids wouldn’t eat it, even though they normally love sausage. More like cardboard than sausage!
I tried slicing it up and sauteing it with onions, bell peppers, tomatoes (all of which I had leftover sliced up from yesterday’s party salad fixings), salt and pepper — better, but still pretty boring. I considered adding Italian seasonings or Mexican, both of which would have helped, but in the end, I did what I always do when I’m desperate to make something edible — I curried it.
Sautéed it again, adding a teaspoon of chili powder, then added in some ketchup, salt, chicken broth, and milk, simmering until well-blended. It is finally decent, although I admit, it’s less ‘tasty curried sausages’, and more a ‘tasty curry sauce with some sausage in’.
I’ll take it.
My mother used to host big Sri Lankan parties for a couple hundred people, and she’d often make large trays of barbecue chicken — mild for the kids, spicy for the adults. She would actually just use store-bought barbecue sauce, adding chili powder, which works great, but you can also make your own using the recipe below. You can also throw these on the grill, in which case, you might stir some softened butter into the sauce to help prevent sticking.
1 dozen chicken legs and/or thighs, skins removed
1 t. garlic powder
1 t. ginger powder
1 t. black pepper
1 t. turmeric
1 t. salt
For barbecue sauce:
1 c. ketchup
2 t. Worcestershire sauce
2 t. dry mustard
2 T jaggery or brown sugar
2 T vinegar
1-2 t. raw red chili powder (optional)
1. Prick chicken pieces with a fork, rub with ginger, garlic, pepper, turmeric, and salt. Marinate 30 minutes.
2. While chicken is marinating, make barbecue sauce, mixing ketchup, Worcestershire sauce, dry mustard, jaggery or brown sugar, and vinegar. Add chili powder if desired. (Adjust seasonings to taste.) Pre-heat oven to 375.
3. Mix chicken with barbecue sauce, coating thoroughly. Cover with foil and bake 1 hour. (An instant-read thermometer near the bone should read 165 degrees F (74 degrees C)).
4. Remove chicken to serving dish. Whisk liquid left in pan to make a nice sauce, drizzle over chicken, and serve with rice or naan.