Easiest Curry That I Love

I would post a picture, but I'm just too lazy to go into my kitchen and try to style a bowl of green curry (cause that's the kind I made tonight) into something appetizing looking.

It is the yummiest thing, in my opinion, but not the prettiest.

I put carrots and potatoes in it, because that's what I always have on hand, and because I'm always annoyed (when we order curry at our favorite Thai restaurant) that there is only ever one big huge potato in the entire dish. I like potatoes, dang it. Give me more potatoes! One of these days I'm going to add onions, but my children would REALLY not want to put it in their mouths if I did that, and I do not want to discourage their new-found love of curry even a tiny bit.

Anyway, here is how I make it. It is probably not at all authentic, but I live in a town where there are no ethnic food markets. And I love it, so who cares about authenticity?

2 cans coconut milk
1/2 bunch cilantro
Curry paste (red, green, or yellow - whichever you prefer - and as much as you like...I usually use 3 TBSP of yellow or green, cause we like it really mild, and I don't like red curry)
3 TBSP (or so) brown sugar
raw chicken - cut up in bite-size pieces (as much as you like - I use one really big chicken chest)
vegetables (like I said, I use carrots and potatoes - yukon gold are my favorite)

Blend the coconut milk and cilantro until liquified. Pour it in a big pot and add the curry paste and brown sugar. Bring it to a boil and add the chicken and vegetables. Cook until everything is cooked and tender (about 30 minutes). Serve over Jasmine rice. And with naan. Mmmmm....naan...

*It needs salt, but I only add a little to the pot, because we all like to salt our own servings, but you could salt it as much as you like.

Dazee's Fried Potato Bacon Soup

It's fake spring: the time of year between February 1st and real spring when I stop wearing coats in an effort to convince the weather it's warm.

Fake spring also means renewed longing for fresh, healthy food. Which means I get back on this neglected blog and post a spattering of recipes.

Today's is neither fresh nor healthy. In fact, it is almost like a heart attack-wrapped stroke, smothered in delicate hypertension sauce.

But it's so good for cold fake spring evenings. And, technically, whole. So it belongs here.

My neighbor, Dazee, made it up and was kind enough to give me a recipe of sorts. I am mostly writing it down so that I can remember how to make it next time. My only regret is that I didn't take a picture of it. Sorry.

Dazee's Fried Potato Bacon Soup

A lot of potatoes (I used 6), scrubbed and cubed - no need to peel them
A lot of butter, divided (I used one cube altogether - Dazee uses a lot more than that: she's fearless and a better cook than I)
Salt
Pepper
Paprika (I used smoked, cause to know me is to know that smoked paprika is awesome)
Garlic (I used 1-2 cloves), minced
Onions (I used 1/2 of one), diced (Dazee uses green onions, but I don't like green onions, so do with that information what you may)
Flour (1/3 C. worked for me)
Cream (however much or little you have on hand - I had about a cup)
Milk (any percent will do - I used whole, and just dumped it in until it was the consistency I wanted - I'd say 2C?)
Sharp Cheddar (1 C), shredded
Bacon (I used about 5 slices, but the bacon slices I buy are huge, so probably more like 10 regular slices), browned really well

Fry potatoes in half the butter on low-med heat. This takes a long time. Be patient: it will be worth it. Season with salt, pepper, and paprika. Generously. Add the onions and garlic when the potatoes are starting to soften and brown. Don't worry about it all sticking to the pan - it will all work out in the end. When the potatoes are soft (if you are impatient like me, they will never get soft, exactly, but will be al dente, which is fine), add the rest of the butter and the flour. Let that cook for 1-2 minutes. Dump in the cream and milk. Cook it just until it comes together and thickens. Add the cheese. Stir it in and let it melt, but don't let it boil. Season to taste. Crumble your bacon and throw it in.

Eat until your heart flutters. Then save the leftovers for tomorrow. At which time you will need to add milk when you reheat it, as it becomes a solid mass of butter and cheese when cooled.

Mmmmmm.

Zucchini Patties

Last night I was too exhausted to cook, but I wanted something homemade. Cause I've been too exhausted to cook for about 2 months, and I needed some good home cookin'. Oh, and I was out of practically every ingredient (because, like I already mentioned, shopping is a chore best left for times of the year that aren't summer). Oh, AND I had already made the tuna salad sandwiches I bragged about earlier one too many times this week. So I was at a loss. I got on Pinterest, since flopping down in a chair and staring at a computer screen were the only two things I could convince my body to do.

I came across these little gems, and my stomach growled, so I took it as a sign. Well, that, and we have zucchini coming out our ears around here, so I had at least one of the ingredients. And THAT is basically how I decide what to cook these days.

Anyway, here's my version of Zucchini Patties (I knew that if I called them 'cakes', the kids would be too disappointed to give them a fair shake):

1 large (mine was huge) zucchini, shredded and rung out between paper towels
1/2 C. parmesan cheese
1-2 eggs (start out with one, but if your "batter" doesn't stick together at all because your zucchini is the size of a transatlantic jet plane, add another)
1 C. bread crumbs (I just took two slices of bread and broke them up)
Nutmeg (maybe 1/8 tsp? I don't know. Just sprinkle some in)
Smoked Paprika (again, no idea. But make sure there's enough that you can taste it and everything is tinged orange. If you don't have smoked paprika - it's not the same as regular paprika! - go get some. It is amazing stuff.)
1 clove garlic, crushed
Salt (lots)
Pepper

Heat large skillet over med heat. Add some olive oil. Place 2" patties in skillet and cook 2 minutes (or more - use your judgement) on each side. Transfer them to a cookie sheet. Broil them for 2-5 minutes. Serve with ranch dressing.

I loved them. They made a perfect light summer dinner when served with melon, blueberries, and cherries. While no one asked for seconds, my children all ate their serving without complaint, and then ended up eating a LOT of fruit.

And that, dear readers, is what I like to call,

"Success".

Last-Second Pasta

Today I was NOT feeling dinner.

I took my kids to Taco Bell.

I know, I know.

But we haven't eaten fast food in almost two months, and like I said,

Not feeling it.

But then, in a strange twist of fate, my son (for the first time in his life) ate his entire burrito. The burrito I was planning to finish for him after the two tiny bites he always takes.

I was out of luck.

Then I got really busy getting the kids ready for bed.

By the time my husband got home, I was in a starve-induced grouch coma.

He was hungry, too, but had been eating leftovers all day, and didn't want any more.

I angrily thought, "I give up."

He juiced us some vegetables, I took a couple gulps, and instantly felt right peppy!

(the fact that the kids were finally all tucked into bed may have contributed to the peppiness, but I like to attribute it all to the juice)

Peppy enough to roust us up some dinner.

I put some whole wheat noodles on to boil.

Then I sauteed whatever random vegetables I found rolling around the bottom of the crisper.

I planned to put Parmesan over the noodles, but found that I was all out. Lucky for me, I had a little homemade pizza sauce that needed using.

By the time the noodles were done, I had a saucy vegetable medley rarin' to go.

I tossed the noodles in there, added garlic salt and a little olive oil, and voila!

Dinner was finally served! At 9 p.m.

Then I forgot to take a picture until I was packing up the leftovers for tomorrow's lunch.

Anyway, it was so quick and easy: 15 minutes start (of noodles boiling) to finish.

I think it will become my new go-to lazy meal!

Here's the official recipe for my Last-Second Pasta:

Whole Wheat noodles - cook according to package directions.

Meanwhile:

In saute pan, heat a little olive oil and toss in chopped onion, bell pepper, peas, artichoke hearts, cherry tomatoes, spinach, and anything else you have in your fridge.

Saute until browned and spinach is nice and wilted.

Dump in some tomato sauce of any kind (or skip this step).

Drain noodles and add to saute pan. Add a little more olive oil if your noodles are sticky.

Sprinkle with garlic salt and pepper.

Serve.

Now tell me, what is your favorite last-minute dish?