This is me attempting to make a New Year’s Resolution and stick to it. I’ll keep you posted on how it goes.
Ok so. Around the holidays I was talking to my sister, who is in marketing and graphic design, about this site and what I wanted to happen with it (nothing? everything?), and we talked about how funny it is that some of the most popular posts are these ancient non-recipes with horrible pictures. We talked about re-doing some for the sake of new pictures and updated measurements, and this is the first one!
Shrimp with Curry Cream Sauce, originally photographed in my parent’s kitchen in 2012 under fluorescent lights. Ouch. Let the record state that my parents have a lovely kitchen.
The pictures are bad and the writing is awful (not much has changed there), but shrimp curry remains one of my absolute favorite things in the world. It’s no secret that we are highly obsessed with all kinds of curry, and a yellow curry with coconut milk appears a few times per month on our dinner rotation. The original recipe had a bunch of chopping with garlic, ginger, jalapeno, and green onion. I LOVE starting curries with that flavor combination, but wanted to do a quick version using dried and jarred flavors to save time and effort.
The result is a 15-20 minute curry that tastes like tons of effort without any actual effort. Shrimp cooks in 3 minutes or less and there is a teeny bit of cream at the end in honor of the original recipe.
I, shall we say, stewed (heh) over what to call this. First, it’s delicious. Second, it’s vegetarian. Third, though, it’s basically some risotto and some mushrooms thrown together to make a meal OR to go with a larger meal with some meat or another veggie side dish.
So I almost posted them separately, but they go so well together that I wanted to present them to you as a complete meal, which they totally are.
Unless you make them separately and serve them at different times, which also works great. You see the problem.
I first had this idea after reading this similar recipe from Love and Olive Oil, and I couldn’t get it out of my mind. I adore mushrooms and Jay hates them, it’s one of the very few things that we difer on. There are plenty of foods that one of us prefers over the other, but a whole dinner of rice and mushrooms for someone who is mainly low-carb and hates fungus was just not happening. So, I made this for lunch for myself and then ate it again that night for dinner. Jay had some mushrooms and a little rice and I added steak and sauteed spinach for him. Everyone was happy, but I could honestly eat an entire plate just like this.
It’s so simple: very basic risotto with mascarpone added right at the end; use veggie stock to make this vegetarian. The mushrooms are vegetarian as they are; a mix of fresh and dried mushrooms for a variety of textures and flavors. Onion, butter, and tomato paste make a super rich flavor combination, and the mushrooms sear then stew while you stir the risotto together. This is SO good.
Because winter just keeps on trucking.
Actually, it’s going to be 75 degrees here today, but climate change is a MYTH because it’s still super cold some places, that’s how that works. So! If you are in a colder climate or just love cozy foods (me), here’s your new chili for the season! Jay finished Whole30 in January, but this is something we’ve made a few times mainly because I don’t actually love beans, so having extra veggies and beef in chili is GREAT for me. The liquid aminos here substitute Worcestershire sauce, and truthfully COCONUT aminos would be even better to be truly Whole30 compliant, but this is what we had so we went with it.
I’m not a massive soup person, but I’m a massive stew/chili person (or maybe I’m just massive). I find them to be so hearty and cozy, and they work so well when made in advance. We’ve been working three or more nights a week recently, so cooking “for” dinner ends up with us eating at 9pm or so, which is just ridiculous. Exhausted doesn’t begin to describe how we’re doing, so dishes like this that can be made well in advance but not feel like leftovers are my favorite thing right now.