HA! Love this post and I would say my go to recipes are stir fry with quinoa or rice. LOVE veggies and I use coconut aminos instead of soy sauce. I'm also loving this easy flatbread recipe to dip in hummus cover with veggies or use as a pizza crust: Socca Flatbread. I'll get the recipe later to post if you want. It's yummy and my family loves it. I cook it in a cast iron skillet.
I don't think of quinoa as much as I should! And clearly I'm missing out since both you and Gary mentioned it. I can see myself digging to the back of my pantry for it going forward. And yes to the recipe! Sounds wonderful Julie!
Hi Linda! The planning and making of Tofu Tikka Masala has my mouth watering. After a couple bites my eyes would be doing the same. My cooking ranges from “work with what I have on hand” to those that require the jaunts around town.
I started preparing quinoa about 5 ya. A complete protein! One easy use is to combine the cooked quinoa with a simple stir fry - red bell pepper, onions, zucchini or yellow squash - adding a zippy chutney containing ginger, jalapeño, and mango! Once the quinoa is cooked it can be stored in the fridge for wraps or adding to salads. With Florida’s hot summers I appreciate the lighter, healthier meals.
I am so interested to see how this works for you. Tikka Masala is one of my favorite "eat out" dishes.
Usually the chicken, for me, or goat (I love goat). I would love to see a future post. The reason I haven't tried it at home is because the good kind seems to require the lengthy prep you are contemplating... I hope it's worth it.
Like Kym, I'm another "two pans" cook - some of us love spice, some can't have much at all. My only actual cooking class was to learn to make the hot Thai curries which are my favorite "eat out" food, especially the red curry. I make that myself now, with vegetables, and/or chicken (how it was taught) or shrimp. Vegan versions should be pretty easy, though a key ingredient (and one of the flavors I could not figure out on my own) was fish sauce. Some people substitute soy or tamari sauce.
Lately my spice kick has been putting wasabi (or wasabi mayo) into all sorts of things. And I have a jar of orange curd in the fridge, as well as pickled beet juice. They are also finding their way into coleslaws, salad dressings, frittatas, etc. I recently learned to make sushi (I don't use raw fish - almost only vegetables like carrots, cucumbers, sweet potato, radishes, avocado) and I am nearly getting the hang of it. That's what brought the wasabi to the fore.
Oh Steve this all sounds grand! Yes, the two separate pans would definitely be a good option. I love your adventures in so many regions and ingredients. This post is making me hungry. :)
Inspiration Linda! And thanks for this. You had me at the photo. I live with 2 spice wimps. (Eye roll chin drops to chest) so I have to cultivate work arounds. Chili crisp and Serrano sauce, chipotle Mayo and simple red pepper flakes, but added after cooking to avoid complaints. But if a recipe really calls for warming the spices at the start (hello curry!) I resort to 2 separate pans!
Yes to two separate pans - just like the veggie/ meat preferences or any other allergy/ preference. Separate them out and let folks choose what the most enjoy or can tolerate. Spice wimps! Gotta use that one. Hahaha
HA! Love this post and I would say my go to recipes are stir fry with quinoa or rice. LOVE veggies and I use coconut aminos instead of soy sauce. I'm also loving this easy flatbread recipe to dip in hummus cover with veggies or use as a pizza crust: Socca Flatbread. I'll get the recipe later to post if you want. It's yummy and my family loves it. I cook it in a cast iron skillet.
I don't think of quinoa as much as I should! And clearly I'm missing out since both you and Gary mentioned it. I can see myself digging to the back of my pantry for it going forward. And yes to the recipe! Sounds wonderful Julie!
Hi Linda! The planning and making of Tofu Tikka Masala has my mouth watering. After a couple bites my eyes would be doing the same. My cooking ranges from “work with what I have on hand” to those that require the jaunts around town.
I started preparing quinoa about 5 ya. A complete protein! One easy use is to combine the cooked quinoa with a simple stir fry - red bell pepper, onions, zucchini or yellow squash - adding a zippy chutney containing ginger, jalapeño, and mango! Once the quinoa is cooked it can be stored in the fridge for wraps or adding to salads. With Florida’s hot summers I appreciate the lighter, healthier meals.
Bon appetit!
Oh I love this Gary. I am definitely going to try this. Thank you!
I am so interested to see how this works for you. Tikka Masala is one of my favorite "eat out" dishes.
Usually the chicken, for me, or goat (I love goat). I would love to see a future post. The reason I haven't tried it at home is because the good kind seems to require the lengthy prep you are contemplating... I hope it's worth it.
Like Kym, I'm another "two pans" cook - some of us love spice, some can't have much at all. My only actual cooking class was to learn to make the hot Thai curries which are my favorite "eat out" food, especially the red curry. I make that myself now, with vegetables, and/or chicken (how it was taught) or shrimp. Vegan versions should be pretty easy, though a key ingredient (and one of the flavors I could not figure out on my own) was fish sauce. Some people substitute soy or tamari sauce.
Lately my spice kick has been putting wasabi (or wasabi mayo) into all sorts of things. And I have a jar of orange curd in the fridge, as well as pickled beet juice. They are also finding their way into coleslaws, salad dressings, frittatas, etc. I recently learned to make sushi (I don't use raw fish - almost only vegetables like carrots, cucumbers, sweet potato, radishes, avocado) and I am nearly getting the hang of it. That's what brought the wasabi to the fore.
Oh Steve this all sounds grand! Yes, the two separate pans would definitely be a good option. I love your adventures in so many regions and ingredients. This post is making me hungry. :)
Inspiration Linda! And thanks for this. You had me at the photo. I live with 2 spice wimps. (Eye roll chin drops to chest) so I have to cultivate work arounds. Chili crisp and Serrano sauce, chipotle Mayo and simple red pepper flakes, but added after cooking to avoid complaints. But if a recipe really calls for warming the spices at the start (hello curry!) I resort to 2 separate pans!
Yes to two separate pans - just like the veggie/ meat preferences or any other allergy/ preference. Separate them out and let folks choose what the most enjoy or can tolerate. Spice wimps! Gotta use that one. Hahaha