I’ll start by telling you I love this curry paste. But, before you read any further, you need to think about where you might buy galangal. Also, if you can track down makrut lime leaves, your curry paste will be that much better for it (some store might still label it kaffir lime). This is the A.P.C.P. – All-Purpose Curry Paste from Kris Yenbamroong‘s Night + Market Cookbook. It is wildly aromatic and mildly spicy, with citrus and pine notes built on a garlic foundation. I’ve been using it in weeknight curries, as a je ne said quoi note in every soup I’ve cooked this week, and as the flavor base for a number of salad dressings. This recipe makes two cups, the perfect amount for using some / freezing some.
I did his vegan variation, omitting shrimp paste, seasoning with a bit of extra salt or thin soy sauce. As far as tracking down ingredients, if you have access to an Asian market or grocer, start there. You should be able to source the lemongrass, galangal, and (maybe!) the lime leaves. Check the freezer section for leaves if you don’t see them fresh. I suggest substitutions down below if you get stumped by any of these. Pro tip: buy extra ingredients, because you’re going to want to make more. It’s a perfect red curry paste to keep on hand. You can freeze the galangal, trimmed lemongrass, and lime leaves until you’re ready to use them.
Continue reading Night + Market All-Purpose Curry Paste…
In this part of the world, we’re right smack-dab in the middle of winter and oh my is it cold. Chilly temps leave me wanting nothing but hot drinks, long baths, fireside chats (yes, that’s a thing), and hearty comfort food. Enter this rich red curry.
If you’re looking to spice things up in the kitchen but still get in a ton of good-for-you vegetables and anti-inflammatory spices, this is the recipe for you.
Rich Red Curry with Roasted Vegetables from Minimalist Baker →
1. Tell us a bit about yourself? I was born in the beautiful country of Colombia, and was raised in a small family who appreciated food and cooked daily. I started helping in the kitchen when I was 8 or 9 years old. Chopping onions, tomatoes and garlic was a regular task because we used them […]
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I’m on a mission to make a porridge from every grain I have in my pantry (not really, but I probably should be). I have my favorites and this brown rice porridge is towards the top. One thing about my porridges that happens to be the case across the board: I like them thick and I like them with texture (this is also the same with my morning bowl of oatmeal).
Also, I like to use short-grain brown rice. The starch from the shorter grains helps thicken the porridge a bit more without having to cook the rice until it completely falls apart (like the method used with long grain rice in making Congee. If this sounds more your speed- I recommend checking out a congee recipe.)
Read more and see the recipe.
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Impress your dinner guests with these exquisite Hasselback Garlic Sweet Potatoes! They’re a fancy spin on a classic comfort food. Not to mention, hasselback potatoes are super simple to whip up and complete any meal. Sweet potatoes are one of our favorite starchy vegetables. You can find the best sweet potatoes during the fall and […]
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One of my resolutions related to this site, post more of my last-minute, on-the-fly recipes. The really no-fuss meals I throw together in five minutes, the ones I usually write off as too simple to share. This is one that fits the bill. Noodles, tofu, and broccoli boiled in one pot, drained, tossed with splashes of olive oil and ponzu, plus a generous showering of everything bagel seasoning to finish it all off. It’s so simple, satisfying, and the perfect lazy day one-bowl lunch or dinner.
Continue reading Last Minute Everything Bagel Noodle Bowl…
You’ve probably seen them everywhere. Just head to your local diner, order a cup of coffee, and there are endless arrays of options for sweetening that coffee. Do you choose the pink packet? Blue packet? Yellow, green, white? It seems like there are way too many options for sweeteners out on the market, making it difficult […]
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Everyone needs a good lentil soup in their back pocket for days when you don’t really feel like cooking but want something nourishing on the table fast.
This is my go-to version, which happens to require just 10 (basic) ingredients, 1 pot, and a little more than 30 minutes to prepare. Shall we?
The base for this lovely, everyday soup starts with hearty vegetables for plenty of plant-based fiber and flavor.
1-Pot Everyday Lentil Soup from Minimalist Baker →
Post sponsored by Frontier Co-op. See below for more details.
One pretty well known fact is that I’m not big on tofu- it’s a texture thing. I’ve tried to get over it for years and while there are some recipes I enjoy, it’s still not a favorite of mine. I’ve managed to adapt most of my favorite recipes that typically call for tofu. Mostly I’ve done this with chickpeas but in quite a few Indian-American restaurants and food trucks, paneer stands in. I love paneer. You can make it at home, it is easy to fry, and, if you’re buying it at the store, it’s a bit cheaper than halloumi.
This generic curry is fast with help from a creamy curry pumpkin sauce and the fried paneer. The sauce features Frontier Co-op curry powder blend that is an all-around good blend to have on hand. I use it across recipes and it always produces a wonderful dinner. One note, if you don’t already have grains made up, I recommend serving this with quinoa. It’s a quick recipe and using quinoa ensures you have dinner to the table in about 20 minutes.
Read more and see the recipe.
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This page will showcase a number of ways you can season and enjoy shredded jackfruit. It is meant to be an evolving reference more than anything, and I’ll keep adding to it over time. Jackfruit is a fun ingredient to play around with. People trying to reduce or eliminate meat from their diet tend to love it for its texture, which uncannily mimics pulled pork or shredded chicken. While some are able to find it in fresh form, it’s readily available in canned as well, which makes it easy to keep on hand for quick meals. Here you see it pictured sautéed with lots of garlic and taco/chili seasoning for a filling for these Shredded Jackfruit Burritos. But I’m also including a number of ways you can tweak the recipe – a Thai curry paste version, as well as a BBQ jackfruit version.
If you cook the filling at the start of the week, it will keep for a few days, refrigerated. When shopping for jackfruit, I buy it canned, in water (easy to find it at places like Trader Joe’s) – just drain, and rinse before using.
Continue reading Shredded Jackfruit Veg Carnitas…