Hello Charm City Magic readers,
It has been a long time since our paths have crossed. I’m writing to you today from the snowy town of Glen Arm. The best thing about snowdays is that it forces me to slow down my life and embrace my hobbies. Today is a first for me in my blogging career: uploading an orginal recipe! I make up recipes all the time, but the problem is having the time to write them down or remembering to take a picture.
In the process of posting my original recipes, I will be following my mantra of no measuring. I’ll try to give approximations as best I can. It’s always how I’ve cooked, so why start measuring now?! I believe this method really shows cooking the way it should be: as an art form. Like any good art, the recipe starts with some sort of inspiration or craving (mine has been ethnic food these days). Then you add a bunch of random ingredients together (kind of like throwing paint a la Jackson Pollock), and you are not exactly sure how it will all turn out. Any artistic journey is full of doubt, but in the end it is a beautiful piece of art or in my case, a yummy dish! And you can always make modifiactions as needed until your work of art is exactly how you want it. I never measure spices and just adjust them after many rounds of taste testing.
Today was a great day to clean out the fridge and use up a bunch of veggies before they went bad. This may not be the most authentic Thai dish, but it has all of the flavor elements of Thai cuisine and was extremely practical so feel free to make changes with whatever ingredients you might have such as chicken or other vegetables.
Here is what I did–just try your best to follow my sporadic cooking style.
Prepare 1 cup of uncooked rice according to the package. Set aside
Saute in ~ 1 tbsp extra virgin olive oil:
1 head of chopped broccoli (crowns only), 1/4 head cabbage shredded, 1 can of chickpeas drained and rinsed, 1 can of diced tomatoes (can sub tomato paste or sauce and add extra liquid as needed), and 1 red bell pepper chopped.
Add 1/2 box of College Inn Thai Coconut Curry Chicken Broth (you can use plain chicken broth and add chile powder, coriander, red pepper, cinnamon, nutmeg, minced onion, or any other thai spices you desire).
Add in some water for extra liquid and dilute the spices and salt
Stir in ~3 tbsp minced garlic
Add 1 dash of low sodium soy sauce
At the end: Add in 1 can full fat coconut milk and the rice.
(RD nerd alert: although coconut is full of saturated fat, it is made up of about 50% medium chain triglycerides, which are absorbed differently and do not contribute to heart disease, as previously thought. I love that the science of nutrition is always changing!)
This entire recipe only took about 30 minutes. I’m all about making one pot meals that are quick, easy and healthy. And leftovers are always a good thing to pack for lunch for the rest of the week.
What are some of your favorite snow day recipes?