Saturday, January 15, 2011
It's been a while since I've posted my weekly haul from the Downtown Phoenix Public Market, so here it this week's shopping haul. My eyes were bigger than my stomach once again.
I came home loaded with carrots, onions, leeks, potatoes, sweet potatoes, daikon radish, kohlrabi, fennel, winter squash, lettuce, mixed greens, snow peas, sugar peas, cucumbers, tomatoes, grapefruit, tangerines, a lime, and apples. I also bought tortillas, hummus, smoked mozzarella cheese, and - thanks to a Groupon - some beef for stew.
Tuesday, January 11, 2011
I was still on my Masaman curry kick. I just tossed in what veggies I had around the house, and added some pomegranate seeds. I really liked the sweetness, juiciness, and crunch that they added.
- 4 cups bok choy (stalks and leaves)
- 3 cups Brussels sprouts
- 1/2 cup pomegranate seeds
- 2 Tbs Masaman curry paste
- 2-3 cups water
- Cut ends and "ugly" leaves off the Brussels sprouts. Cut in half lengthwise
- Wash and chop bok choy.
- Add water and curry paste to a skillet. Bring to a boil.
- Add Brussels sprouts and bok choy stems.
- Simmer until Brussels sprouts are tender but not soggy, and then add bok choy leaves.
- Simmer until bok choy leaves are tender.
- Evaporate off as much water as you want.
- Add pomegranate seeds and cook until warm.
Friday, January 7, 2011
I love the flavor of tomato and avocado together. I contemplated eating them on a lettuce salad, but I really wanted something a little different for lunch. I found a can of artichoke hearts and thought this would go well together. It was a tasty salad, but could have used something a little crunchy to improve the texture .... maybe cucumbers or even red onions.
You could also use marinated artichoke hearts or toss it with Italian or Greek dressing if you don't like the flavor of just vinegar.
- 1 can artichoke hearts
- 1 medium tomato
- 1 small avocado
- 2 Tbs red wine vinegar
- black pepper, to taste
- Drain, rinse, and quarter artichoke hearts.
- Cut tomato into chunks.
- Add tomato, black pepper, and vinegar to the artichoke hearts and mix.
- Remove pit from avocado and cut into chunks.
- Lightly mix with remaining ingredients.
- For optimum flavor, allow to sit at least 15 minutes prior to serving.
Sunday, January 2, 2011
I had some Masaman curry paste left over, so instead of making the chicken and broccoli stir fry with teriyaki or soy sauce like I usually do, I decided to make it with the Masaman curry paste instead. It was pretty good, but the curry flavor was pretty weak. If I make it again, I would double the amount of curry paste. I evaporated off almost all the liquid, but if you serve it with rice, you might want to leave more of the liquid as sauce.
- 4 oz. boneless skinless chicken breast
- 5 cups broccoli
- 1 cup mushrooms
- 1 Tbs Masaman curry paste
- 2 cups water
- Chop vegetables and cut chicken into chunks.
- Add water and curry paste to the skillet and bring to a boil.
- Add chicken and cook until it is white (and cooked through).
- Add broccoli and mushrooms.
- Cook until broccoli is tender, but not mushy.
- Evaporate off water until desired liquid level is reached.