I had a beautiful idea I'm sure many of you can relate to. I was going to start a weekly post with a recipe using fresh ingredients from the farmer's market for the week. Not only that, but, inspired by reading some old MFK Fisher food essays that involved a lot of walking around French markets, I was planning to walk to the farmers market to gather my food every week. It's been three weeks, and I've walked there once. I made a tomato pie that looked beautiful and tasted awful. And I left some decent vegetables in the fridge almost long enough to rot.
So much for that idea. It did spawn a different idea, though, when I looked into my refrigerator and thought, "Whatever will I do with all of these aging vegetables??" The answer? A really big pot of chicken and vegetable curry. Big, because there were just that many almost-rotten vegetables in the fridge. Hence, my new thread of posts, "What to make with last week's farmers market finds." The curry was excellent, with plenty left over for more than one lunch, so I will share:
Cauliflower, Chicken, & Yam Curry (with lots of other vegetables thrown in)
2 tablespoons oil, butter, or margarine
1 1/2 onions, chopped
1 tablespoon minced garlic
6 leaves basil
1-2 tablespoons curry powder
2 boneless skinless chicken breast halves, cubed
2 yams, peeled and cubed
1 head cauliflower
1 small yellow squash
4 cups chicken broth
Heat oil in a large soup pot. Saute onions and garlic 2-3 minutes, then add 1 tablespoon of the curry and 3 of the basil leaves. Cook, stirring, 1 more minute. Add the chicken and yams. Cook until chicken is at least starting to brown. Add the cauliflower, squash, and chicken broth. Bring to a boil and reduce heat to medium. Simmer for 15-20 minutes until yams are tender. Add remaining 1 tablespoon of curry powder if desired and the rest of the basil.
nous n'avon pas la hannuka ici en Brésil..#
Posted by: Cheap taobao agent | December 30, 2010 at 08:01 PM