Tag Archives: curry

Samosa wonton cups

You guys! I just want to go outside so badly. Me and everyone else in this town. It’s been rainy and cold, and we just can’t take it any more. Well, ok, there are some things about the rain that are sorta ok. There are few things that smell nearly as amazing as rain in the wet and muddy pines.

Problem is, while I could totally handle the cold in February, it’s April (imagine me saying that last part in the whiniest voice you ever heard). Now I just want to be outside. The birds and animals are all returning despite the cold, and I want to enjoy it too.

Just check out this wolf we spotted on the way to work on Monday. Granted, I don’t want to run into this dude outside, but with zero woodscraft, he’d hear me coming and be gone long before I reached him.

Wolf_Deer River-2

Can’t really blame this guy for coming around, though, check out all these deer (look closely, my friends). We’ve been seeing crazy amounts (16 at a time!) in the field across the way. Yayyy nature!

Deer a-grazing

Oh well, this time indoors hasn’t been put to good use. Just check out these samosa wonton cups I made. This appetizer isn’t really a wonton and it isn’t really a samosa. But what it is, is super crazy delicious, and it’s my blog, so I’m calling them samosa wontons. So there.

There are a lot of steps, but they’re super easy. Though, you can also make the filling and wonton cups ahead of time. Just wait to fill the cups until ready to serve. Either way they’re delish!

Enjoy!

Samosa wonton cups

Samosa wonton cups

24 wonton wrappers (found in the produce section)
3 large potatoes, peeled and diced to ½ inch
½ tablespoon olive oil
⅓ cup onion, chopped
2 teaspoons garlic, minced
2 teaspoons ginger, minced
½ cup fresh peas or thawed frozen peas
⅓ cup mayonnaise
1 tablespoon fresh mint, finely chopped
1 ½ teaspoon garam masala
½ teaspoon curry powder
pinch cayenne pepper
Chopped fresh cilantro

Preheat oven to 350º. Separate wonton wrappers and place in ungreased mini muffin to create a cup. Bake unfilled wrappers for 5 minutes. Set aside

Bring a large pot of salted water to a boil. Boil potato pieces until just tender, no more than 5 minutes. Drain and set aside.

In a saute pan, heat olive oil. Add onion and cook for 5 minutes. Add ginger and garlic and cook an additional two minutes more.

In a large bowl, mix together mayonnaise, mint, garam masala, and cayenne pepper. Add potatoes, onion mixture, and peas.

Fill each wonton with potato mixture. Bake at 350º for 10 minutes. Garnish with chopped clinatro. Serve hot.

Ginger veggie & pretzel dip

Helllllooooooooo! Did you miss me invisible friends? I feel like I’ve crawled back from the brink of death over here. I had the nasty tummy virus that’s been making the rounds. I couldn’t keep food down, let alone write about it.

But not to worry, little chickadees, I am back and dare I say it it, better than ever. I’ve been floating around in a pretty rad state of well being for the past couple of days. I can’t point to exactly why this is, but I sure ain’t gonna argue. Having survived the *hardest* winter, I’ll readily bask in this general sense of awesome

Course, it’s certainly not hurting things that I’m typing this in the greenhouse, soaking in the last of the late afternoon sun, and enjoying a tasty glass of chardonnay. Except for one nagging little item, an awful disinterest in food. Not really what you’re looking for in a food blogger, right? Ever since I crawled out of that fever soaked bed, all I want to eat are raw fresh veggies. So, good thing I discovered this tasty, ginger-laden, veggie dip.

I had mentioned that when we were down visiting friends and fam, we were absolutely showered with gifts. One of which was a fantastic array of cookbooks from my mother in law. I’ve barely made a dent in paging through the bounty, but when I saw this recipe, I had to drop everything to make it.

It’s the perfect dip everything dip – pretzels, wheat-thins, carrots, and my all-time favorite, cucumbers! I made the dip with Himself in mind, who will inhale ginger anything any day of the week, and he really liked it, but this gal could not get enough of it. The tang of the ginger really enhances the veggies, and has a surprising kick. This isn’t your everyday boring veggie dip. But I bet it quickly turns into your go-to veggie dip!

Enjoy!

Ginger dip for veg and pretzels

Ginger veggie & pretzel dip

Adapted from the Breakfast in Cairo, Dinner in Rome cookbook

½ cup mayonnaise
½ cup sour cream
2 teaspoons finely chopped onion
2 teaspoons freshly grated and chopped ginger
2 teaspoons soy sauce
1 teaspoon rice vinegar
1 teaspoon chili garlic sauce (optional)
¼ teaspoon curry powder, plus more for serving

Mix together all ingredients in bowl. Cover and chill at least 30 minutes and up to overnight. Serve sprinkled with additional curry powder and fresh vegetables or pretzels.

Curry stew

HOLY BUCKETS YOU GUYS! I AM SO CAFFEINATED RIGHT NOW!

Ok, I’ll dial it back a notch here, but seriously, I am currently enjoying a delicious iced (yes iced!) latte right now, and I have had a most exciting and eventful couple of days.Of course busy is often paired with exciting and eventful, so I’ve been drinking all the delicious coffee drinks today.

I know what you’re thinking. “JESS, quit with the suspense and tell us what’s happening already!” I’m getting to it, but you know how I like to build a little excitement. Let me start by saying that this week, I’m the poster child for good things coming in threes. Number one! You’ve already heard me go on (and on and on and on) about how much I love my new job. Number 2! I also got a raise at my work from home job, and I had completely forgotten that I was even close to eligible (c’mon, I’ve only had a little going on these days). Drumroll please. Number 3! WE ACCEPTED AN OFFER ON THE OLD HOUSE!!!

Yup, that’s right, an offer. You see we moved before having sold the old house, thinking (and being told) that it was only a matter of time before someone snatched it up. Well, it’s been a struggle, but that big ‘ol weight is finally off our shoulders. And we couldn’t be happier. Oh, and as if I needed another reason to be the happiest gal in all the lands, it’s starting to warm up! I actually left the office sans gloves today. I know, I can hardly believe it either.

Sure, there’s still some cold to come, but we’ve turned the corner finally. On those few cold days remaining to us, you totally need to make this stew. Yes, it’s more curry, but different than the ones you’ve seen here before. Though the curry heat and flavor still shines, the vegetables really take center stage here. It’ll warm you through and fuel you through those last few winter chores. It’s like the best marriage of your traditional stew and my favorite Thai flavors. Of course, you don’t have to put it in a bread bowl, but we’ve already talked about my love of all bread products before, so naturally I had to use the bread bowl.

Enjoy!

Curry stew from thepenandthepan

Curry stew

Adapted from The Best Casserole Cookbook Ever by Beatrice Ojakangas

2 Tablespoons coconut oil
3 cloves garlic, sliced very thin
1 medium onion, chopped
1 green pepper, chopped
½ Tablespoon curry powder
1 ½ Tablespoons red curry paste
1 can (14 oz) coconut milk
1 cup chicken broth
½ Tablespoon soy sauce
½ Tablespoon sweet chili garlic sauce (or favorite hot sauce and a pinch of brown sugar)
3 ½ cups potatoes, scrubbed and sliced thinly
1 cup carrots, sliced
2-3 links chicken sausage, sliced

Preheat oven to 350 degrees. In a dutch oven, heat oil over medium-low heat. Add garlic, onion, and green pepper and cook just until softened, no more than 5 minutes. Stirr in curry powder and curry paste and cook 1 minute.

Add coconut milk, chicken broth, soy sauce, and chili sauce. Cook just until heated through. Add in potatoes, carrots, and chicken sausage. Cover and cook in preheated oven for 1 hour. Serve with crusty bread or in pretzel bread bowls.

Coconut chicken curry soup

As you read this, I’m on a whirlwind road trip straight to Minneapolis and back, do not pass Go, do not collect $200. Though I would love a chance to get back for a nice leisurely visit, alas, today is not the day. That’s not to say that there isn’t a little bit of awesome in store for this trip. My dad is getting ready to move (maybe to the area!!). Like all good Hendrii, he’s amassed a lot in the way of tools and gadgets. Now Himself and I have a whole lotta space, so in an effort to help out, we’ve agreed to store some stuff here. I mean, we’re really taking one for the team, finding a useful home for all the tools we don’t already have (I’m sure you’d agree).

This gal gets to choose one extra stop on the road trip, and since there isn’t time to visit more friends or family, I naturally chose something to tempt any foodie’s heart. When we lived in Anoka, we joined a rad little co-op that has amazingly fresh spices and herbs. I spent yesterday, cleaning out all kinds of jars in preparation to get one of everything (I wish!). Of course, I could get stuff here, but the opportunity to make my own spice and tea blends is something no good foodie could pass up.

And another thing you can’t pass up is this soup! (Pretty nice segue if I do say so myself) I’ve mentioned this before, but one of the things I miss about the “big city” is Thai food. But this soup, with everyday(ish) ingredients totally stems that craving. Not to mention a big bowl of warm soup is comforting on any cold day. You can kick up the heat a little with the addition of some cayenne pepper too. But taste as you go along, a little of that red pepper goes a long, long way in a soup.

And if you’re looking for a little more comfort out of your meal, serve this with some delicious breadsticks.

Enjoy!

Coconut Chicken Curry Soup

Coconut chicken curry soup

1 Tablespoon coconut or olive oil
1 cup carrots, sliced thin
½ onion, chopped
1 teaspoon chopped garlic
2 teaspoons chopped ginger
3 teaspoons green curry paste
2 14 oz cans light coconut milk
1 cup low sodium chicken broth
2 Tablespoons brown sugar
3 teaspoons soy sauce
3 teaspoons chili garlic sauce
2 cups cooked chicken
2 cups diced, cooked potatoes
¾ cup frozen peas

In a large pot over medium heat, saute onions and carrots in oil until slightly softened. Add garlic, ginger and curry paste and stir one minute. Add coconut milk, chicken broth, brown sugar, soy sauce, and chili garlic sauce. Let simmer over medium low heat about 5 minutes. Add chicken, potatoes, and peas. Heat through.

Peanut green curry

People have been asking what I miss most about Minneapolis. Honestly, it’s only been a month, and everything here is so new, there’s not a lot to miss besides the people. Now, if you were to ask what food from Minneapolis it is that I’ve been craving, well, that’s easy. It’s Sawatdee’s jalapeno cream cheese puffs. And if you just happen to choose the right Sawatdee, you can get jalapeno cream cheese puffs and sushi. Win!

The cream cheese puffs are delicious, but simple in flavor. It’s the execution that’s difficult. Thinking about these tasty puffs, got me on a whole Thai food craving. Lucky for me, curry is super easy in execution.

So most authentic curries call for fish sauce, and that’s fine. Me, I don’t really keep it around because curry is one of the few things I make that calls for fish sauce. Lucky for me, I don’t have to be authentic, just tasty. And this hits tasty right on the nose.

For this curry, I shied away from the usual proteins and used chicken and apple sausage. The sweet and savory of the sausage plays nice with the sweet and spice of the curry. Like any good curry, you can use whichever proteins and vegetables you have on hand. Though I used carrots and onions, I think green peppers and eggplant, or potatoes and carrots would work nicely. Regardless, of the vegetables and protein, I highly recommend serving the curry with wilted spinach. The spinach and peanut sauce complement each other wonderfully.

Enjoy!

Peanut green curry

1 Tbsp coconut (or vegetable) oilPeanut green curry
½ Tbsp garlic
1 ½ Tbsp grated ginger
3 Tbsp green curry paste
½ cup peanut butter
2 Tbsp brown sugar
½ tsp cayenne pepper
1 Tbsp soy sauce
2 cans (15 oz) coconut milk
Protein of choice and/or vegetables:
I used ½ cup sliced carrots, ½ red onion and 1 cup sliced chicken sausage with apple

Heat coconut oil over medium heat, add garlic and ginger and cook until fragrant. Add vegetables and cook over medium low heat for five minutes. Add curry paste to vegetables and stir. Add remaining ingredients. Simmer over low, stirring occasionally until sauce has thickened.

Serve with wilted spinach and rice or rice noodles.

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