Pumpkin Cauliflower Curry

Extended Shelf Life for: Pumpkin, Cauliflower

Sometimes, I just put things together because it makes sense in my head and I look at a handful of recipes just to be sure it's worked out in somebody else's head at some point in history and then I simply go for it.

This is one of those recipes, so you know what that means...I didn't measure.

Except, I kind of did because I'd already frozen the cauliflower (1 cup) and pureed pumpkin (2 cups) and I used a single, normal sized can of coconut milk (maybe 14-16oz?) The part I didn't measure then, was of course the spices...go figure. But here's what I used, lots of curry, some cumin, cayenne, a dash of cinnamon, and salt. If I would have had other Indian spices, I would have used them as well, such as turmeric or graham-masala. Then, I simmered it all on the stove top, prepared some rice and we had a ridiculously quick, delicious dinner, just like that!

Red Curry Soup-ness

There's no real reason I should post this as a recipe...

This is one of those times I just need to make a 'mental'/blog note regarding what I've done that is semi-successful when I have random foodstuff in the fridge.

I'm not talented with premade things...hence, soup-ness, it shouldn't have been so soupy...oh well.  It was edible...that's what matters at the end of a long day.

I wanted my veggies (cabbage, bell peppers, onions) to have a bit more character than normal so I prepared them using the same method I did here and then set them aside on a plate.

Heat a bit of oil in a pan, add 1-2 Tbsp. red curry paste and mix. 

Dump in a can of Coconut Milk (I also use a small bit of water to get the extra coconut milk off the tin can insides...so a half cup tin of water contributes to soupiness).

Bring to a boil, reduce heat, throw in some shrimps - 1-2 cups, heat through, add veggies, a touch of fish sauce if you have it on hand, heat through and serve over brown rice.  You'll enjoy it...I'm sure.

Choco-Coco Bars

Simple, delicious and looking like a Korean pork-cutlet (tonkatsu), these bars are a lovely way to end a Thai inspired meal with dear friends at ones favorite coffee shop...or just a lovely snack for any time of day, in any location.

Ingreadients/Directions:

Crush 3 cups of a cookie (I used 'Diget' - an almost graham cracker like cookie with chocolate covering one side). To the 2 cups of cookie crumbs add 3/4 cup of melted butter and 1/4 cup sugar. Once butter is incorporated, spread mixture onto a pan (I lined mine with parchment paper..., but it's not too necessary--you also may need more than one pan if you're using a toaster sized oven) bake for about 10 minutes to firm up. Let the crust cool slightly before spreading/pouring a healthy amount of sweetened condensed milk on top. You want a healthy layer of the milk before adding a cup or so of choco-chips (or chopped chocolate bars) and topping with coconut. Once this is all compiled, slip the pan back into the oven for 15-20 minutes until the coconut is toasty and the smells in your home are fabulous! Enjoy with good friends and cup of coffee if you so desire.

Orignial recipe can be found here.