Ever since I discovered jars of red curry paste, coconut curry has been an often repeated dinner. Sometimes it is quick ‘n easy route of frozen veggies simmered in the curry sauce, other times it is a way to use up a varieties of veggies. Earlier this week, I was excited to see find this Roasted Veggies, Thai Style recipe on The Bitten Blog. And conveniently I had almost everything called for in the recipe (I subbed a green pepper for the red and added carrots for more color). Of course the one hour cook time meant this dish got put off a few nights, first it was planned for Thursday – but evening commitments turned that into leftover-night, then it was planned for Saturday but I when I hit the kitchen at 7:20 pm to start dinner and discovered the pan I needed to use was dirty (and the bowl I needed to use a different pan was also dirty) I pushed it back to Sunday night.
It was pretty easy, though it does take 2 pans instead of my usual one pan for either curry OR roasted veggies. But the peanut-enhanced curry sauce was quite yummy and we are totally looking forward to eating the leftovers as lunch. I think it could do with less roasting time, and possibly a time delay for adding certain veggies to the oven (shallots sooner than everything else, but maybe that is just my grocery stores gargantuan shallots). It just depends how “melty” you like your veggies I think. And yes, this is a pretty spectacularly bad photo, above-head compact florescent bulb plus high fat food equals “what is that greasy blob looking thing?”.
Thai-Style Roasted Veggies with rice from NYTimes Bitten Blog by Mark Bittman with my addition of carrots
Tuesday; I got back from the CSA pickup just after 7 and starving. We had leftover baked beans that needed to be eaten. Carrot sticks plus this pea dip Mark Bitten recently blogged about sounded appealing. Since both sort of fit a bbq theme (minus oh, the bbq part) I decided to prepare both for dinner. Simple and fairly quick, I even used the same pan for the peas and the beans with just a very quick rinse in between cooking the peas and reheating the beans. One kohlrabi was plenty for the two of us, and even though I only used 1 cup of peas we had leftovers of the pea dip (which is also good on trisket-type crackers).
Pea dip with mint and parmesan by Mark Bittman
kohlrabi quarter rounds
We planned to go on a hike on Sunday, leaving around 11 am with an hour drive to our hiking destination. I was busy with something and so I had TheHusband whip up a simple pasta salad and then I made a mustardy vinaigrette for the dressing. But I’m going to give you the recipe for the vinaigrette I really like when I make pasta salad (the version that topped this salad was an approximation lacking measurements, shallots and the blender – it was serviceable but not quite as good). The pasta salad might have been just okay, but the waterfall at the end of the hike was fabulous (although all the mist makes it hard to photograph).
Oh yes. Pasta Salad to go.
Simple Pasta Salad
- short pasta
- various veggies, diced or grated (carrot, broccoli and peas)
- mustard vinaigrette (from The Food Network, a recipe by Kathleen Daelemans, I don’t think I’ve ever made the salad part of this recipe)
It is the general pasta salad drill. In a large bowl toss together the cooked and drained pasta, the veggies and the dressing. (When I add frozen peas to pasta salad I generally just toss them in the pasta cooking water about 1 minute before the pasta is done; if you want extra tender broccoli you could do the same thing with it.)