Tag Archives: staples

What’s-in-the-fridge-pantry-garden Curry

Photo of the finished dish


  • 1 red pepper, chopped into bite-sized pieces
  • 1 yellow pepper, chopped into bite-sized pieces
  • 1/2 head of cauliflower, broken into small florets
  • 1 large carrot, sliced into very thin coins
  • 1 Tbsp chopped garlic (in a jar)
  • 1 1/2 tsp grated fresh ginger (in a jar)
  • 1/2 block of pre-made paneer, cut into small cubes
  • 1 to 2 Tbsp ghee


  • 1 large onion, chopped or “stripped”
  • 1 to 2 cans chickpeas, rinsed and drained
  • 1 to 2 cans regular fat coconut milk
  • 2 Tbsp good quality Madras curry powder (or more, to taste)
  • 1/2 to 1 tsp garam masala 


  • 1 jalapeño pepper, finely chopped
  • large handful cilantro, chopped 
  • handful of young kale, chopped

In a large, deep frying pan, heat the ghee until very hot.

Add garlic, ginger and onions.  Sprinkle a pinch or two of salt into the pan.   Sauté gently until onions are caramelized.

Throw in curry powder, stirring until the onions are coated, and the spice is fragrant.

Add the peppers, cauliflower, carrots, and chickpeas, stirring to coat with the spices and onions.

Pour in one can of the coconut milk, and stir until everything is blended together.  Add chickpeas and stir gently.

Bring to a boil, then turn the heat down.  Cover and simmer for about 15 to 20 minutes, until vegetables are tender. Stir occasionally; add more coconut milk if it’s looking too dry.

Meanwhile, fry the paneer in a separate pan until golden (I used olive oil for frying).

Add the jalapeño, kale, and paneer, and simmer for a couple of more minutes, lid on. 

Stir in cilantro, and taste for salt and pepper.

Sprinkle the garam masala over top and fold in.

Serve over brown rice.






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Filed under comfort food, dinner, food, Main Course, Vegetarian (lacto/ovo), whole food

Super Quick Tomato Soup That’s Better for You

Sauté in a Dutch oven or large pot, until softened:

  • 1/2 a small onion, finely minced
  • 1large celery stalk, finely minced
  • 1 medium size carrot, peeled and grated
  • 1tsp garlic paste, or one finely minced garlic clove


  • 1 28oz tin of diced tomatoes with Italian herbs, include juice*
  • 1 14.5 oz tin of diced tomatoes, include juice

With a hand blender, purée the soup. Alternatively, dump the sautéed vegetables into a blender, and add half of the tomatoes.  Purée until smooth, then pour into the soup  pot.  Add the second half of the tomatoes to the blender, purée until  smooth, and add to pot. And put back on heat. Add:

  • 3/4 cup cream (any fat content that you prefer)

Stir and heat through.  Add salt and black pepper, to taste.
If desired, top with any of the following:

  • Sour cream dollop
  • Plain Greek yogurt dollop
  • Fresh basil, chopped or chiffonaded
  • Home made croutons
  • A sprinkle of shredded sharp cheddar cheese

* you can use plain diced tomatoes and just add some Italian seasoning, or fresh basil and oregano.

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Filed under comfort food, food, Soups, Vegetables, Vegetarian (lacto/ovo), whole food

“Creamed” Tuna Filling

This is one of those sort of “on the fly” recipes:   make a medium white sauce, add herbs and seasonings, and then add tuna and peas.  For more flavour, caramelize some minced onions and celery in the butter before adding the flour and the rest of the ingredients.  Add and subtract flavourings to suit yourself.

  • 3 to 4 Tbsp butter**
  • 1/4 cup flour*
  • 3 cups milk
  • 1-2 tsp dried dill, or a couple of tablespoons of fresh, chopped
  • 3 scallions, sliced finely
  • Salt and pepper to taste
  • Splash of lemon juice
  • Dash of Tabasco sauce
  • 3/4 cup frozen peas
  • 2 to 3 tins tuna

In medium saucepan heat butter until bubbly**, add flour and cook for a minute or two.Add milk bit by bit until all milk is incorporated into flour/butter mixture — stir well with wire whisk after each addition until mixture becomes very smooth…keep stirring…it will get smooth!Add dill, splash of lemon juice, and Tabasco, season with salt and pepper to taste.Simmer for about ten minutes, stirring occasionally, and then add the tuna, frozen peas, and the scallions.Warm until tuna and peas are heated through. Add more milk if necessary to get the consistency to one that you like. Spoon into vol-au-vent shells, or onto toast, puff pastry, or similar.

*  If you’d like a thicker filling, use 6 tablespoons of butter and 6 tablespoons of all purpose flour.

** It’s nice to add some finely minced onion (1 small) and celery (1/2 to 1 stalk) to the butter in the first step, and sauté until soft, then proceed with the rest of the recipe.

4 small servings

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Filed under food, Main Course, Protein