June is a big month for harvesting and freezing berries for me. To make room in the freezer this week, I cooked up a pot of curry using frozen chicken, pineapple, and peas as the central ingredients. Not to brag, but it is beyond delicious. The pineapple goes wonderfully with the coconut milk, and together with the lemongrass adds a nice … Read more
I haven’t been around much lately thanks to a project that’s been keeping me busy, but things should start returning to normal in a month or so. In the meantime, a person’s gotta eat, so you’ll still be seeing some recipes from me – just not daily posts. This chicken soup happened when I roasted a chicken that I apparently hadn’t … Read more
The secret to making coconut-based curry in a crockpot is to add most of the coconut milk at the last minute. If you pour the coconut milk in at the beginning, the long exposure to heat will cause the liquids and solids to separate. If you prefer your food on the spicier side, double or triple the amount of curry paste. … Read more
Winter is settling in here, which means it’s time for soup. A big bag of hominy caught my eye when I opened the freezer. Naturally, I decided to make pozole. 3 frozen chicken breasts, thawed 1 large white onion, skinned, chopped and sautéed in a little olive oil until translucent (sautéeing is optional, but the final product tastes better with … Read more
I’ve been super lazy about cooking lately, but my microwave broke and I haven’t gotten around to getting a new one yet. so this morning I cracked open my cupboard, freezer and the christopher drew by refrigerator and came out with this: 1 16-ounce can garbanzo beans, rinsed 1 16-ounce can diced roasted tomatoes about a quarter cup of roasted … Read more