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Archive for the ‘Casseroles’ Category

We’re taught that the key to maintaining our figure when surrounded by so much food creations is to eat in moderation. But once in awhile, we all encounter a dish that we take a “test bite” of and then just can’t resist going back for more! Before you realize it, you’re making another batch just so you can serve a presentable looking dish to your dinner guests.

The other day, I was bitten by the “can’t stop eating” bug when I made this highly addictive and extremely simple bread pudding.

Looking for inspiration for what to do with my days-old baguette, I came across this scalloped tomatoes recipe from the Contessa herself, Ina. It was, as you might call it, a life changing experience. Who knew such a simple equation of tomatoes + bread + oven = bliss? From that day forth, I recreated variations of that recipe whenever I came home from a long day at work (and had leftover bread from TomKat bakery). This is one of my favorite variations, filled with healthy veggies and bubbling with cheese on top:

First Hit:

  • 4-5 Ripe Tomatoes, diced
  • 5 cups of bread, cut into 1 inch cubes (I use baguettes, but mostly any bread will do)
  • 1/2 of a zucchini, sliced into 1/2 inch thick medallions, and then halved
  • 1.5 cup of fresh cut corn (frozen/canned will work too)
  • 1 cup of sliced mushrooms (I like using a combo of baby bella, oyster & shitake)
  • 2 cups of shredded fontina cheese (chedder, mozzarella, monterey jack also work beautifully)
  • 1/4 cup basil leaves, cut into thin Chiffonade shreds
  • 2 Tbsp Xagave Nectar
  • 2 cloves of garlic, smashed and minced
  • 3-4 Tbsp of olive oil
  • a pinch of salt & pepper, to taste

Get Hooked:

  1. Preheat the oven to 350 degrees
  2. In a frying pan, toast the garlic in olive oil
  3. Add the bread cubes; toss & toast on medium heat until bread is crouton-like
  4. In another frying pan, saute the zucchini, mushrooms, and corn in some oil & salt & pepper until just cooked (3-5 min)
  5. Meanwhile, mix the diced tomatoes and basil with the Xagave nectar until well blended
  6. Add in the cooked veggies to the tomato mixture and mix well
  7. Mix in the toasted bread cubes and pour into a casserole baking dish (don’t worry if it’s a little watery – the bread will soak up the tomato liquid when baking)
  8. Season with some salt & pepper, layer the fontina cheese on top, & pop in the oven for 30-40 minutes until cheese is bubbly and the top is crispy and browned
  9. Dig in with a spoon and don’t resist the temptation to keep on eating!

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“Summer has come and passed/ The innocent can never last/ Wake me up when September ends”- Green Day

Sometimes I think the Southern Cali in me will never get used to the changing of seasons in the Northeast. If I could, I think I would wear flip flops and sundresses all year round. But the arrival of Fall, with its crisp refreshing chill in the air, was a wake up call for me. I’ve been immersed in my warm bubble of vacation-traveling and nest-building so long that I’ve neglected this little corner of blog haven.

But before I succumb entirely to Fall just yet, I want to share one more dish that to me, captures the essence of summer sunshine – the Ratatouille. Popularized by Remy the lovable rat in the Pixar film, this veggie-centric dish represents everything pastoral, natural, and simply honest about food. There is no fancy work involved, yet every bite bursts with nostalgic flavor that takes you back to that imaginary country cottage in Provence on a lazy summer’s day.

This is my favorite version after numerous experimentation, inspired by the layered aesthetics of the Ratatouille in the film, and incorporating my favorite ingredients.  Smoked mozzarella adds a subtle hit of the unexpected and creates satisfaction as you work your way through the stringy glory; my tomato mixture (which you can’t see) has just a touch of cream to sweeten and a kick of tarragon for warmth; finally the puff pastry crust not only provides a delightful crunch and but holds it all together nicely.

Sneak These Ingredients In:

  • 1 small to medium eggplant, sliced 1/4 inch
  • 2-3 large zucchinis, sliced 1/4 inch
  • 8oz “log” of fresh smoked mozzarella, sliced 1/4 inch
  • 2-3 bell peppers, broiled, sweated out, and peeled, then cut into strips
  • 2 large tomatoes, chopped
  • 1 tbsp tomato paste
  • 1/2 onion, chopped
  • 1-2 garlic cloves, minced
  • 2-3 tbsp tarragon, finely chopped (or 1-2 tsp dried tarragon)
  • 4-5 leaves of basil, finely chopped, plus some extra for garnish
  • 1-2 tsp of dried herb & spice mixture (thyme, oregano, cayenne, paprika) (optional)
  • 1/4 cup fat free half & half
  • 1 tbsp agave nectar
  • 2 sheets of Pepperidge Farm Puff Pastry Sheets
  • olive oil for drizzling and cooking
  • salt and pepper to taste

Smell it, taste it, devour the RATatouille!

  1. Preheat Oven to 350-375. Defrost the puff pastry sheets and spread over baking dish.
  2. Make the tomato sauce: Cook the chopped tomatoes, tomato paste, onions, and garlic over medium heat until sauce thickens. Add water or more paste as necessary. Add in salt, pepper, tarragon, basil and stir. Slowly incorporate the half & half and agave and adjust until you reach the desired balance of acidity and savory.
  3. Precook the eggplant. I find this step extremely important unless you’re using Japanese eggplants which cook more easily. Saute the eggplant slices in olive oil over medium to high heat and flip on other side until cooked and soft.
  4. Spread the tomato sauce into the baking dish on top of the puff pastry. Then layer the veggies and cheese on top (eggplant, zucchini, bell pepper, cheese, and so forth).
  5. Drizzle or brush with olive oil and sprinkle the mixed herbs & spice mixture on top.
  6. Bake for about 40-50 minutes until puff pastry is golden brown and vegetables and cheese are bubbly without being overcooked.
  7. Be transported into the French countryside

And on this note, I give Summer one last forlorn glance and spring forward to welcome Fall in all it’s glory. Hello to pumpkins and squashes – can’t wait for what comes next!

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Once in awhile, you experience that magical feeling. Your eyes grow big with wonder, your heart beats slightly faster with anticipation, and your mind soars high up with unbridled imagination. I’m not talking about the Abracadabra kind of magic. No, this is the kind of magic found in childhood wonder. Like the first time you flew a kite and watched it sail across the sky, the time you lit up sparklers on 4th of July, your first home run, or the first time your tongue makes contact with the most exquisite sip of wine (hopefully, this was a bit past your childhood). You become raptured by the moment, bewitched by its spell.

And that’s the kind of magic I found in these Enchiladas. My heart sang cheery songs while I chopped and mixed, my feet danced a happy jig as I sprinkled and seasoned, and my tummy did cartwheels and somersaults as my mouth savored the fusion and harmony of flavors.

Spicy Seven Pepper Sauce:

  • 1 Poblano Pepper – broiled, peeled, and chopped finely
  • 1-2 Jalapeno Peppers – broiled, peeled, and chopped finely
  • 2 Chipotle Chiles
  • 1-2 Tbsp Ancho Chile Powder
  • 1 Tbsp Cayenne Chile Powder
  • 1-2 Tbsp Red Chili Pepper Flakes
  • 1 Tbsp Smoked Spanish Paprika
  • 1 can/1 large Diced Tomato, with juice
  • 1 tsp Cumin
  • 1 handful of Cilantro, finely chopped
  • Juice of 1-2 Limes

Get Saucy:

  • Combine all ingredients (except Cilantro) together in a pot. Simmer for 30-40 minutes until the smoky aroma fills the air, and the spice stings your eyes :). Add Cilantro.
  • Take a hand blender and pulse until desired smooth/chunky texture achieved.

For the Enchiladas:

  • 1 package of corn tortillas (about 10 pcs)
  • 8-12 oz of cheese (I used Monterey Jack, but Cheddar/Harvarti (sharper taste), or Mozzarella (milder taste) would work just as well)
  • 2 handfuls of Cilantro, washed, and chopped
  • 1 can/1 large Diced Tomato
  • 1/2-1 pkg of Baby Bella Mushrooms (or any other that strike your fancy)
  • 1 large Zucchini, chopped into little square cubes
  • 1 handful of Sweet Corn
  • 1 Poblano Pepper, broiled, peeled and finely chopped
  • 1 Bell Pepper (Orange/Yellow/Red), chopped into little square cubes
  • 1/2 White Onion, finely chopped
  • 2 jalapeno peppers, chopped
  • Pinch of dried basil
  • Pinch of dried rosemary
  • Pinch of dried oregano
  • Pinch of dried parsley flakes
  • Pinch of Chili Pepper Flakes
  • Some Chives
  • Butter, for cooking
  • Salt & Pepper to taste

Now Get Enchanted:

  • Make the Filling: In a pan, saute onion in butter. Add in Bell Pepper, Poblano Pepper, Jalapenos, Mushrooms, Corn, and Zucchini. Season with Salt & Pepper.
  • Add in the Tomatoes and cook until all the flavor of all the vegetables blend together in perfect harmony
  • Season with herbs and spices above (Parsley, Basil, Rosemary, Oregano)
  • Finally, stir in 1/2 of the Cilantro and all the chives. Drain any excess liquid
  • Now, assemble the Enchiladas. Spread some of the Enchilada Sauce (above) into a baking pan. Spoon some filling into a tortilla

  • Tightly roll each filled tortilla and place side by side in baking dish

  • Repeat until dish is filled and top with the remaining Enchilada Sauce. Sprinkle generously with cheese and stick in oven

  • Bake at 375 for 30 minutes. Remove from oven and sprinkle the rest of Cilantro on top

  • Now, take a fork and dig in!

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This is a story of new beginnings, unexpected surprises in life, and the power of love.

As I write this blog post, I am sitting in our newly purchased apartment – a West Village loft that is cozy, majestic and perfect in every way (at least in our eyes). I stretched out many a brain cell trying to determine which dish I should make for the new kitchen’s maiden voyage, and it finally hit me – I am making the dish that started it all.

What is “IT” you ask? Is IT the love Brian and I have found in each other? Is IT the exhilaration and fulfillment I have discovered in this blog? Is IT what started my Experimental Culinary Pursuits? IT is all of the above. You see, on the Valentine’s Day of 2008 I decided to surprise Brian with a homemade lasagna. It was our first Vday together as a couple and I told him that I was going to introduce him to the yummiest food he’s ever had in his life. I guess he agreed, because he said “Wow, this is so good that we should just cook EVERY weekend!” Except for by “we”, he really meant “me”. And so the experiments began. We discovered that shopping the aisles of Food Emporium and Trader Joe was as thrilling as shopping in Bloomingdales & Sephora, that kitchen gadgets could be just as addictively collectible as cosmetics and Wii games, and that Irma Rombauer wasn’t kidding about the Joy of Cooking. All this, culminating into one fateful day in August of 2009, when  Experimental Culinary Pursuits (the blog) came to life, bringing me joy and satisfaction I never knew I could feel, introducing me to an amazing community of foodie friends, and challenging me to be a better cook every single day.

So here it is, no bells & whistles; just one simple delicious dish that changed my life.

Give Love:

  • 1 box of Lasagna Sheets
  • 1 pkg of Baby Spinach (or 10oz frozen spinach)
  • 1/2 cup-1 cup of Ricotta Cheese
  • 8oz Mozzarella or Italian Cheese blend
  • 1 handful of Parmesan Cheese
  • Marinara Sauce (1 chopped tomato, 1tbsp tomato paste, 1 can of diced tomatoes, 1-2 tbsp chopped fresh basil, 1 cup red wine, 3-5 tbsp red pepper flakes, 1/2 stick of finely chopped carrots, garlic, onion, dash of tarragon, squeeze of lemon, pinch of salt & pepper, pinch of sugar – all simmered and pureed to smooth or chunky perfection, depending on your taste)
  • 1/2 Eggplant, sliced 1/8 inch
  • 1-2 Zucchinis, sliced 1/8 inch
  • 1 Squash (I used Delicata this time), sliced 1/8 inch
  • 1/2 – 1 Bell Pepper cut into french fry sized pieces
  • Dried Basil Flakes
  • Oil for cooking
  • Salt & pepper to taste

Love (and the oven) Makes the Lasagna Go Steamy & Tasty

  1. Saute all the following veggies (Eggplant, Zucchini, Squash, Bell Pepper) in oil, salt & pepper and some Dried Basil Flakes until cooked. Set aside.
  2. In separate pan, saute Spinach in oil & salt & pepper until wilted and mix with the Ricotta Cheese. Set aside.
  3. Make the Marinara Sauce while you’re at it (see above).
  4. Layer the Lasagna – Sauce, Lasagna Pasta Sheets, Ricotta/Spinach Mix, Lasagna Sheets, Sauce, Veggies, Mozzarella Cheese, Lasagna Sheets, Sauce, Cheese, and finish off with a sprinkling Parmesan Cheese)
  5. Stick it in the Oven and bake at 350 for 20-30 minutes, until cheese is bubbly.

And a Bonus Picture:

This was taken the first night Brian and I met. Yes amazing, I took a picture with a guy at a party when I didn't know if I'd ever see him again? Also, Brian wants me to me disclaim that he was 10-15lbs heavier back then and now looks much skinner and handsome 🙂

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If you recall the previous prelude in Chocolate Confessions, I took my experimental culinary pursuits to the Brooklyn Chocolate Experiment this weekend! And what an experience it was – 24 talented amateur teams showcasing their best culinary chops, 6 impressive & intimidating big-name judges, and 1 experimental chef (that’s me!) tasting the experience of cooking for 300 for the very 1st time!

My sous chef and I were fired up for this challenge for weeks, but alas at the 11th hour, Brian was hit with a nasty cold and banned from getting anywhere near my food. But as they say, “The show must go on”, so I chopped, diced, sauteed, simmered, baked…and called in for reinforcements! My awesome baby brother, along with 3 lovely ladies, came through on my last minute request,  driving in from New Jersey to carry my dishes to Brooklyn, then working furiously behind the counter as I fed 300 hungry chocoholics and presented my creation (with a very shaky hand) to the judges.

So to cut all the suspense…dum dum DUM…I did not end up winning (insert your “awwws” here).  But to be 85% honest, win/loss does not matter 😉 I saw this mainly as a fun opportunity to push my limits with a challenge. I was actually more upset that my partner/sous chef was not there to lose (I mean “experience”) with me!  Nonetheless, I had tons of great friends who came to cheer me on, and many wonderful strangers stopping by for 2nds (and 3rds!) and telling me how much they enjoy my dish.  I think I had some executional issues with the dish, but I’m just getting warmed up here; you can be sure that I’ll be back with my newly acquired experience and pearls of wisdom!

I promise you a full recap with pics of all the delicious decadent dishes, but to tide you over I present you the recipe for my entry: “Cornfed Chocolate Chili Casserole“!!

Me basking in all the chocolate excitement. PS that "vegetarian" text was added last minute when people were passing me by mistaking this dish for a meat one!

Ingredients:
For the Chili:

  • 2 tomatoes, diced (or 14oz can of diced tomatos) – with all the juices
  • 1 can of pinto beans, not drained
  • 1/2 onion, finely chopped
  • 1-2 bell peppers, finely chopped
  • 1/2 pkg of portabella mushrooms, sliced thin
  • 1-2 cups of corn
  • 6 oz of shredded cheese (cheddar, monterey jack, or pepperjack)
  • 2 oz/half a bar of Decadent Dark Chocolate (I used a 83% cacao)
  • 1 jalapeno, sliced
  • chili pepper flakes
  • cayenne pepper
  • paprika
  • cumin
  • salt & pepper to taste

For the Cornbread:

  • 1 stick of light butter
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup agave nectar, or if you must, 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 heaping tbsp of 100% bittersweet cocoa powder
  • Get ready for Chocolatey Savory + Sweet

    1. In a pan, saute the onions in a little butter + a little salt & pepper until cooked. Add the bell peppers and saute for a couple more minutes.
    2. Transfer the onions and pepper into a pot. Add in mushrooms, tomatoes, beans, corn, jalapenos and bring to a boil.
    3. Bring back to a simmer and slowly add in chili powder, cayenne, paprika, cumin, salt & pepper to taste. Consistency should be pretty thick.
    4. Slowly stir in the dark chocolate until melted in.
    5. In a separate frying pan, melt the stick of butter for the cornbread. Slowly whisk in milk, eggs, agave nectar. Remove from heat.
    6. In a mixing bowl, combine the dry ingredients (flour, cornmeal, salt, baking soda, cocoa powder. Add the wet ingredients into the mixing bowl and mix well.
    7. In a 9X13 pan, layer in the Chili on the bottom, cheese in the middle, and pour the cornbread mixture on top.
    8. Bake at 375 for around 30-45 minutes until cornbread is fully cooked

    My experiment with the yellow (non cocoa) cornbread

    The delicious cocoa cornbread I ended up going with!

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    When I was a child, I loved to listen to my grandmother tell me magical stories of historical Taiwan.  As she cooked my favorite breakfast meal – sweet potato congee – she would recall the days during the Japanese Occupation, when food was scarce and they had to survive on a diet of sweet potatoes and rice.  Though times were tough, the picture she conjured was full of warmth, families roasting these orange wonders by the bonfire while children ran around chasing fireflies.  While the sweet potato congee simmered, she would make the little side dishes to complete that heavenly breakfast – sauteed spinach with black mushrooms, asian eggplant with basil, and egg omelette with soy sauce, brown sugar, and pickled radish.

    With the craziness of work and life, I haven’t been able to see my grandparents in almost 2 years and I miss them dearly. So I made this sweet potato dish in my moment of nostalgia, taking inspiration from all the yummy Taiwanese dishes that nourished my little tummy, but putting a westernized spin by layering it into a sweet potato lasagne, and infusing with culturally diverse flavors. 

    The eggplant was marinated in a blend of olive oil and Italian herbs, the spinach and portabello mushrooms tossed with heavy cream and  Mexican cheeses, and the sweet potatoes dipped in dry curry powder.  You may think with the mish-mosh of herbs and flavors that it’s a totally crazy dish. And indeed, Brian gave me a funny look when I described my vision, but trust me, it worked! The result was a burst of complementary flavors that tasted as familiar as my grandma’s love, but with an exotic twist that ventured into a new territory.  I just wish I could cook this for her someday soon!

    DSCN0939

    The Vegetarian Version

    DSCN0942

    For the Carnivorous Food Tester

    Ingredients: 

    • Sweet potatoes – sliced 1/2 inch thick and dipped in a dry curry powder/olive oil mixture
    • 1 large eggplant – sliced into 1 inch thick pieces and marinated in olive oil and Italian seasonings (basil, oregano, thyme)
    • Chopped Spinach
    • Mushrooms (portabello, shitake, or black)
    • Half & Half or Heavy Cream
    • Mexican Cheeses (Queso Blanco, Monterey Jack, Cheddar)
    • Green chili peppers or jalapenos
    • Marinara Sauce (I made it with tomato paste, tomato sauce, fire-roasted tomatoes, basil, red wine, garlic)
    • Ground Beef (for the carnivore in my household)

    Making It:

    1. Marinate Eggplants and Sweet Potatos according to ingredients above (or whatever you fancy)
    2. Saute spinach and mushrooms until cooked, add in green chili peppers or jalapenos for some spice.
    3. Turn the heat down and add in some heavy cream and mexican cheeses until mixture is creamy, but not watery
    4. Start layering the lasagne. This was my order: Sweet Potatos, Spinach/Mushroom Mix, Eggplants, Marinara Sauce, Sweet Potatoes, Spinach/Mushrom Mix, Eggplants, Then finally the remaining Mexican Cheese Blend on top.
    5. *For Brian, I substituted the second layer of Spinach/Mushroom mix with ground beef
    6. Cook at 350-375 for about 30-45 min. **Note: every recipe I read gave instructions to bake the sweet potato first, and I skipped the step, all the while paranoid that I would end up with burnt cheese and uncooked potatoes. So I second guessed myself and cranked the oven to 425. Well turns out, after the 15 min oven check, I did get burnt cheese (as you can see in the pictures) but the sweet potatoes already cooked beautifully. No need to pre-cook or bake at unnecessarily high temperature at all!
    7. Devour with Passion

    Variations You Can Play With:

    • When summer comes, I want to substitute sweet potato with zucchini for a more refreshing zing
    • If you adore sweet flavors, marinate the sweet potatoes in some brown sugar, nutmeg, and cinnamon instead
    • Feel free to experiment with flavors and cuisines – why not try some Chinese 5 spice on the sweet potato, or substitute the spinach with some All-American hearty kale?
    • If you MUST have your carbs, you can layer the lasagne noodles in for a more traditional veggie lasagne
    • Using fresh mozzarella or a ricotta cheese blend will make the flavors more mild, using fontina or gouda cheese will give it a more smokey twist
    • Veggies like carrots, celery, butternut squash, bell peppers would all work beautifully here; it’s just a matter of what you’re craving (or what you can find in your fridge!)
    • Finally, I really really wanted to try incorporating that egg omelette layer, but was afraid that would just be a bit TOO much – even for me. Thinking back, I think the baked egg layer would’ve acted as nice structural support for the dish, and wouldn’t overpower the flavors, so if you are adventurous enough to try it, let me know how it turns out for ya!

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    It was one of those days. One of those days when you want to crawl back into bed, when everyone is out there to “get you”, when you want to just simply disappear.

    Ok, so maybe it wasn’t all that bad – but hey, it’s my blog and I’ll bawl if I want to…

    It all started when I walked out of my apartment with a bounce in my step, marching towards the NYC Food & Wine Festival and ready to revel in all the mouth-watering festivities. Tickets – check, Camera – check, Words To Say when I meet Bobby Flay – CHECK! As we descended the elevator, my stomach lurched with the appalling realization that I forgot my keys and had locked us out.  On any other day, I would’ve gone to the F&W Festival and dealt with it afterwards, but that day Brian was flying out to UK in 4 hours and had yet to pack for his trip.

    The next hours were spent on a scavenger hunt for the elusive Super.  Then in a fit of desperation and fear that Brian would miss his flight, I called the dreaded Locksmith. I watched him drill and destroy my high security lock in a matter of 12 seconds, and then  replace with a low security lock at the “discount” price of $125, all the while with tears streaming down my cheeks. As I walked to the ATM to retrieve the $390 total cost for “emergency lock out services”, I could only think of 2 things:

    1. I am NEVER living in an apartment without a doorman ever again!
    2. Goodbye, new winter wardrobe 😦

    So to uplift my spirits and redeem myself for this careless mistake, I needed to create something – but not just anything. I needed a familiar friend, a comfort dish that I can melt into and lose myself in. But that “something” was actually 2 things – Japanese Curry and Veggie Pot Pie – I wanted both.

    Why Curry? I grew up in the suburbs of Los Angeles. It was the land of bubble tea, Chinese supermarkets, and yes, Japanese Curry Houses. Although I now consider myself a proud New Yorker, some of my fondest memories were spent at the Curry Houses with my friends, debating about the color of our Homecoming dresses, analyzing the confusing signals boys sent, and contemplating our future, so full of promise and possibilities. And pot pie? Well, there’s just something irresistible about that warm crispy crust wrapping around the steamy delicious filling, like a loving comforting hug.

    So I thought, why not combine these 2 ideas together? It was just what I needed to cheer up.

    Ingredients:

    • 1-2 potatoes
    • 1 cup of broccoli and cauliflower florets
    • 1 small japanese eggplant
    • 1/2-1 pkg of baby bella mushrooms
    • Pastry crust (I use ready made, because as explained in the “About” section, my pastry experiments tend to come out awry)
    • 1  3.5 oz pkg of Japanese Curry cubes (sold in your local Asian market, or the “ethnic section” of your supermarket)

    IMG_0083

    Begin Culinary Therapy:

    1. Cube potatoes, eggplant, slice mushrooms, and cut broccoli/cauliflower into 1 inch pieces.
    2. Cook in a pot or deep saucepan until veggies are tender. Add 1 cup of water and bring to a boil.
    3. Add in the curry cubes and slowly stir in 1-2 more cups of water so that all veggies are covered in sauce but taking care mixture is not too watery.
    4. Bring to boil again and simmer until sauce thickens.
    5. Line a baking dish with pastry crust. Pour filling into the dish and cover top with another layer of crust, puncturing some holes so the filling can breath. You can make the dish superpretty with patterns on the side but well…I was feeling down, so I went with the “home-made, rustic” look.
    6. Bake at 350 for 30 minutes, and…Enjoy!

    IMG_0101

     Suggestions for your own twist:

    • I often like to use black, shitake, or oyster mushrooms too
    • Other veggies you can throw in: Carrots, celery, zucchini, green beans, corn, bell peppers, pumpkin.
    • **Usually starchy veggies like potatoes, pumpkin, and cauliflowers work well to thicken the sauce, so make sure you include some of them in your combination.
    • Try replacing the pastry crust with mlti layers of phyllo dough
    • If you crave proteins, add in extra firm tofu, fried tofu cubes, tempeh, soy nuggets, or meat like chicken/beef/turkey
    • Experiment with other cuisines like Thai green curry, Malaysian red curry, or Indian yellow curry.

    Japanese Style Curry on Foodista

    Pot Pie on Foodista

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