Saturday, February 14, 2004

Curry, Hummus and Pasta

Boil a package of Pasta. Drain, rinse and allow to cool. In another bowl, combine frozen spinach, a package of Knorr vegetable soup mix, a package of feta, a tub of ricotta, roasted red peppers (from a jar), sun dried tomatoes (from a jar), chopped up marinated artichoke hearts, chopped up garlic and chopped up fresh mushrooms. Mix everything into the pasta. Top with diced tomatoes and shredded mozzarella. Cover and bake in the oven until vegetables are cooked to satisfaction.

I might try this again using some tomato paste, more sun dried tomatoes and more marinated artichoke hearts.

To make hummus, Take a can of chick peas, and blend it in a food processor. At some point, start with a table spoon of lemon juice, a clove of garlic and a tablespoon of tahini. Add more of each to taste. I made roasted red pepper hummus by adding half a jar of roasted red peppers.

For the curry, take some stewing beef and marinate over night with: garlic, ginger, a bit 'o sugar, light soy sauce, some Montreal steak spice, cayenne pepper, parsley, oregano, salt and pepper. The next day, flour and brown. In a large sauce pan, combine curry paste, two cans of coconut milk and one stalk of lemon grass. Add browned beef, chopped up carrots, celery and potatoes. Simmer/stew for two hours. Add mushrooms, more carrots, celery and green onions. Stew/simmer/reduce until desired consistency (thick).

And you're done.