Wow! It’s been awhile since I’ve posted! Little Sis and I have another project up our sleeves and she’s been holding down the fort with incredible food and garden posts while I’ve been working on our other project. It is so nice being part of a team – especially with Little Sis!
Seems like lately I have found myself elaborating on our own creations rather than starting from scratch or adapting other people’s brilliance to my palate (or ingredient list). In fact I am going to have to write another post with updates and twists on some of our recipes…. the least we can do is tell you if we figured out how to make it easier or better, right?
Besides busy-ness, an additional test to my culinary creativity is that Mr Bigg Sis has now been advised to avoid tomatoes, peppers, soy and corn as well as dairy and wheat. You’re killing me Mr. Integrative-Physician-Man! Did he provide us any recipes? No. However, he is a nice man, and, as is true to the name of the blog, a peep in the pantry revealed some ingredients calling to be introduced, or thrown into a speed dating situation with an old stand-by to see what kind of lasting relationship might result. I think a cooking show should take up the speed dating of ingredients idea to find new interesting pairings, but then again, I’m a little strange 🙂
Looking for love or not, sweet potatoes are always a good starting point for me. I thought I’d build on Shweet Potato Stew by adding some new ingredients and flavors. I’m happy to report that a second date is definitely in the offing and while I don’t like to rush anyone, all sides apparently see the potential for lasting bliss. The result? Continue reading
I’ve been a little busier than usual lately – I got some real live PAID work, for which I am extremely grateful, but which throws a pretty big wrench in my normal task accomplishment rhythm. My fabulous bathroom renovation has been, shall we say, stalled (har, har), the garden’s behind, I’ve stopped planning about 15 home improvements and I’ve had a harder time than usual planning food. Still spinning a bit I guess. I’ll get the hang of it again, but in the meantime, we still have to eat.
So the other night, when I didn’t get to the market as planned, I made a quick survey of the ingredients I had available, and decided to just google them. I typed in potatoes, green beans, and coconut milk… and up came dinner. Isn’t technology wonderful? And I really mean it this time (unlike so many of the times I say that).
There were several posts that featured the same basic idea (a gentle curry), so I settled on the one that looked like it would make the amount of food I wanted, put some rice in the rice cooker, and got to work changing the recipe to suit myself, as I do. So I give you:
Coconut Curry with Green Beans, Potatoes and Kale – inspired by this version Continue reading
Oh is there no end to the wonderfulness of the sweet potato?
“I yam what I yam,” she replies coyly from her bed in the soil. “You dig?”
Oh I do dig – well not literally, not yet anyway. I have not attempted to grow sweet potatoes but I should because they are so versatile and good for you, and so darn shweet. I am afraid to count how many posts Little Sis and I have written about sweet potatoes. If I count we might have to change the name of our blog to My Sister’s Sweet Potatoes… and that’s a little un-savory. And that translates to a little Shweet, don’t you think?
This stew tastes complex but it’s quite simple and I know we will be eating it again real soon. It definitely falls in the category B on Baby Step 7 of recipes that don’t take long but do require a cooking time component. If you need it faster or Category A of fast, healthy dinners, you could either microwave your sweet potatoes first, or cook them on a day when you have time and keep in the fridge until you’re ready to make the stew.
The lumpy orange shtew was a big hit (once again – I’m on a roll) with the now TWELVE year old boy, and would have passed the “wants to have it in the thermos for lunch at school test” had there been any left. We ate all but a measly little portion that nobody could stuff in.
This is based on a recipe by Mark Bittman in the New York Times. Continue reading