I’m thrilled to share a recipe from Darlene Foster today. Thanks for sending it to me, Darlene. Since it’s a dessert, I put it at the end of the post. I hope you enjoy the recipes this month!
Let’s Get Cooking!
The first recipe is one I just tried for the first time in January. You can make it vegetarian or vegan, or you can add chicken or shrimp to it, if you prefer.
makes a lot
1/4 c. olive or canola oil
1 large onion, chopped
1 large garlic clove, minced
1 1/2 T. fresh ginger, minced
1 heaping T. curry powder
2 heaping T. red curry paste
Salt and pepper to taste
1 large potato, diced (I leave the peel on)
3 large carrots, diced
1 lb. mushrooms, stems trimmed, chopped
1 small can bamboo shoots, drained
2 c. broccoli florets, coarsely chopped (can also use cauliflower)
1 lg. zucchini, chopped
2 cans (14 oz.) coconut milk (I do not use lowfat) (for vegan, I use Thai Kitchen brand)
1 can (14 oz.) fire-roasted tomatoes
1 c. chicken or vegetable broth
Cooked rice, optional
Chopped cilantro, optional
Heat oil in a Dutch oven over medium heat. Add onion, garlic, and ginger. Cook, stirring occasionally, until soft and fragrant, about 9 minutes. Add curry powder and curry paste. Cook and stir for 1-3 minutes or until fragrant. Season to taste with salt and pepper.
Add vegetables and stir until they are coated. Add coconut milk, tomatoes, and stock. Stir. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, stirring occasionally. The curry is ready when you can easily spear a chunk of potato with a fork.
Serve over a scoop of rice and top with cilantro, if desired.
This recipe comes from my great-grandmother. I have an old menu (handwritten by her) for a ladies’ lunch. It includes a garden salad, this applesauce, hot buttered rolls, and chocolate chip bars. This applesauce is pretty and kids love it!!
1 3-oz. pkg raspberry Jell-O
1 c. boiling water
1 T. lemon juice
1 1/2 c. applesauce (homemade or from a jar)
Combine first three ingredients and stir until Jell-O is dissolved. Add to applesauce and stir until combined.
And last, but certainly not least, is Darlene Foster’s contribution this month of a cake recipe that sounds heavenly! She tells me the recipe comes from Green Feasts by Richard Cawley.
Australian Apple Chocolate Cake
4 eggs, separated
115g/4 oz (1/2 c.) sugar
115g/4oz plain chocolate, melted (dark or milk chocolate both work well)
1 dessert apple, peeled, cored and grated
115g/4 oz (1/2 c.) ground almonds (also called almond flour)
Preheat oven to 350 F (175 C) and oil a 20cm/8 inch spring form pan.
Beat the egg yolks with the sugar until light and fluffy. Mix in chocolate, apple and almonds.
Beat the egg whites until stiff and fold them into the mixture.
Pour into prepared cake pan and bake for about 45 minutes, or until a skewer inserted into the cake comes out clean.
Remove the cake from the pan and leave to cool on a wire rack.
Serve with a dollop of whipped cream and a thin slice of apple or a strawberry if desired.
Perfect for a gluten free diet as well.
Until next time,