msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,948
Grilled cheese - American, Swiss and muenster cheeses on Bakery seeded eye bread and a bowl of tomato soup.
I'm going to cook up some pasta, make a cashew sauce and put that on some sauteed broccoli and shrimp. We do occasionally stray from the vegan diet with some seafood, but generally DH is wanting to stick to the diet.
Does this mean you're growing cows, too? Wow, cool Steve! Looks good, BTW.Thai Gaeng Daeng with Beef and Basil from the garden....
Thai Gaeng Daeng with Beef and Basil from the garden. I could literally eat this every night.
Hi Kay...Looks good Steve and I'd love the recipe!!
Well, I am growing BEEF STEAK tomatoes.Does this mean you're growing cows, too?
We had smoked chicken, black bean, pasilla chili, fresh tomato, corn soup. Craig smoked some thighs while he was doing everything else this weekend. It was tasty, but a little too smoky and tomatoey for me. It also had tomato paste, maybe a bit less of that if we make again.
Hi Kay...
My basic recipe is this one:
http://www.discusscooking.com/forums/f21/quick-and-easy-beef-panang-curry-95302.html
Maesri makes several different kinds of curry paste, including red curry, green curry, Panang, and Massaman. I just use the same base recipe, but mix up the meat and veggies, according to what I have on hand and the colors that go together. Thai curry isn't super fussy and is a good way to use up leftovers. I almost always add fresh basil, though.
For example, with red curry I prefer beef and julienne sliced bamboo shoots. For green curry, I like chicken and green peas, or even asparagus. I've made yellow curry with seafood, too.
If you want to cut back on the carbs a bit, this works really well served over cauliflower rice.