Rajmah

I would never be a good recipe writer....but maybe you can make sense of this and give it a whirl! We all loved it...a great fridge-is-empty meal.

a few tablespoons olive oil
2-3 inches of fresh ginger, minced
3 garlic cloves, minced
1 medium onion, chopped
1 jalapeno, seeded and minced

Throw all the but the garlic in a pot and saute until slightly softened. Stir in the garlic. Add:

8 oz can tomato sauce
about a teaspoon of sea salt
curry powder to taste (i used about 2-3 teaspoons)

Saute for 5-ish minutes. Add:

2 cans kidney beans, UNdrained
2 roma tomatoes, diced
1/2 can coconut milk

Bring to a boil. Simmer until the onions are soft or as long as you'd like. I think I simmered about 30 minutes.

While it's simmering, make rice. I used brown jasmine and cooked it in chicken broth and the other half can of coconut milk.

I stuck an immersion blender in the pot and gave it a few whirls to puree things up a bit. You can certainly leave it entirely chunky. Serve over rice and top with a dollop of sour cream and cilantro.

Beyond Yum.

bun bottom

mayo

sriracha (smidgen for mild heat, heavy for fire breathing dragon)

sliced chicken breast

tomato slice

cucumber slices

mixed greens

Thai sweet chili sauce on top of it all

bun top

Messy. Insanely delish. The kids both ate an entire sandwich this size.

Quinoa Turkey Burgers

I recently did a meal swap with a friend and this is what she made us.

The Burgers:

1/2 cup quinoa, rinsed

1 1/4 cup water

1/2 tsp salt

1 pound ground turkey

1 egg, beaten

1/4 cup green onions, minced

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon smoked paprika

fresh ground black pepper

In a medium sized pan with a tight fitting lid, boil water and salt. Add the rinsed quinoa and cover, reduce heat to low and cook for 15 minutes. Remove from heat, uncover, and let rest for 5 minutes.

In a large bowl, place all ingredients and mix well to combine. Place in the fridge to cool for 10 minutes before shaping into patties.

The Rice:

1 1/2 cups brown rice

3 1/3 cups water

1/2 teaspoon saffron threads

1 teaspoon salt

1/2 cup minced dried apricots

1/2 cup chopped cashews

Cook rice with saffron and salt. I always use a rice cooker. Perfect every single time. Stir in the apricots and cashews. So simple and yummy.

Thai Coconut Shrimp Soup

The kids slurped up big bowls of this for lunch today. It got a thumbs up from Nolan.

3 cups chicken broth
1 can coconut milk
1 teaspoon red curry paste
1 tablespoon fish sauce
2 teaspoons fresh ginger, finely grated
1/2 teaspoon salt
1 cup snow peas, halved lengthwise
1 # raw shrimp, peeled
green onions
cilantro
1 lime, juiced

Combine broth, milk, curry, fish sauce, ginger and salt. Bring to a boil, reduce to a simmer. Add green beans, cook 2 minutes. Add shrimp and cook until opaque, about 5 minutes. Stir in lime juice. Top with green onions and cilantro.

Sweet Potato Chicken Curry

4 chicken breasts, cubed
1 onion, diced
2 sweet potatoes, peeled and diced
2/3 cup orange juice
1/3 cup golden raisins
1 tsp salt
1/4 tsp ground pepper
3 tsp curry powder
1 clove garlic, minced

Throw it all in the crockpot, cook 5-6 hours. Serve with coconut rice.

Caramel Cupcakes with Browned Butter & Caramel Frosting

This cake was the Daring Baker's challenge for November. DELISH.

The Cake:

10 TBS softened butter

1 1/4 cups sugar

1/2 tsp salt

1/3 cup caramel syrup (see recipe below)

2 eggs

1/2 tsp vanilla extract

2 cups flour

1/2 tsp baking powder

1 cup milk

Cream the butter and sugar. Add the eggs, caramel syrup and vanilla and beat well. Sift together the flour, baking powder and salt. Alternate the flour and milk and beat well after each addition until all combined. I did muffin cups 3/4 full for about 13-14 minutes at 350. A round cake pan would take a few minutes more.

The Frosting:

12 TBS butter

1 pound powdered sugar

4-6 tablespoons heavy cream

2 teaspoons vanilla extract

2-4 tablespoons caramel syrup

sea salt to taste

Melt the butter until browned. Pour through a fine mesh sieve into a bowl. Cool. Add the powdered sugar and vanilla. Thin with cream and caramel syrup to desired consistency. Sprinkle in a bit of salt.

The Caramel Syrup:

1 cup sugar

1/4 cup water

1/2 cup additional water

Melt the sugar and 1/4 cup water over high heat and cook until dark amber. CAREFULLY pour in the additional water to stop the caramelization. Whisk, whisk, whisk until smooth. Reduce a bit until the syrup is a bit sticky. Cool.

Sweet Potato Waffles with Sorghum Syrup and Sour Cream

I modified this recipe from A Real American Breakfast. The perfect breakfast, lunch or supper for fall. Serve with apple cider.

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 1/2 cups mashed cooked sweet potatoes (about 2 small)
1 cup plain yogurt (I used TJ's Greek) OR sour cream
3 large eggs, separated
1 stick butter, melted
3 tablespoons sorghum syrup

SAUCE:

1 cup sour cream
3 tablespoons sorghum syrup

Mix the dry ingredients together. Mix the wet, minus the egg whites. Combine the two. Just before preparing, beat the egg whites until stiff and then fold into the batter. Make according to your waffle iron.

Over LOW heat, heat the sour cream and syrup together.... serve atop the waffles.