made a Kemah to fill Samosas , came out OK. Aso made chicken in a sweet pepper  sauce

I had lasagna at a friends place   

Last night I made stuffed strip steaks with carmelized onions, loaded baked potatoes and sauteed mushrooms. I made banana pudding for dessert.

Made an everyday chicken curry, enough to make 4 meals, made better samosas and then baked the last cooking apple stuffed with raisins, brown sugar, dates and then filled with syrup . Coated it with the remains of yogurt not used in curry.

S.O.S.

Ten pieces of toast worth. I threw dieting out the window.

Tonight I'm making shepards pie. I made it yesterday so I just have to cook it tonight. I make it with ground beef and sausage. Carrots, onions, celery and corn. I never use peas. Ewww! My grandma puts lima beans in hers. Ewww again. Lima beans taste like flat peas.

Julia, it seems like you cook something amazing every night! Your dad and brother are so lucky.

Devlin, drop the toast and put your hands up!! 

Once again, I shouldn't have checked this thread before lunch!

Happy cooking to all   

Quote from: p on November 13, 2017, 12:00:57 PM
Julia, it seems like you cook something amazing every night! Your dad and brother are so lucky.

Devlin, drop the toast and put your hands up!! 

Once again, I shouldn't have checked this thread before lunch!

Happy cooking to all   

Thank you. I plan out what I'm going to make for the week and make some of it ahead of time. If I didn't cook my dad and brother would live on pizza and junk food. The totally sad part about that is that even if they did eat junk they wouldn't gain any weight. Sigh.....so unfair.

to make a shepherds pie with a bit of a kick use a Kemah ( mince lamb curry) its ok to swap out peas for beans or sweet corn . 

Quote from: davina61 on November 13, 2017, 03:59:49 PM
to make a shepherds pie with a bit of a kick use a Kemah ( mince lamb curry) its ok to swap out peas for beans or sweet corn .

I have made it with lamb before. It was good. I've never curried anything so I'm not sure how to make curry.

Quote from: Julia1996 on November 13, 2017, 04:26:54 PM
I have made it with lamb before. It was good. I've never curried anything so I'm not sure how to make curry.

Curry is super easy, it's almost impossible even for inexperienced cooks to mess up so you'll be fine since you know your way around a kitchen for sure. (Only thing to be aware of is using the right type of curry for the dish, like with any spice.)

Quote from: p on November 13, 2017, 12:00:57 PM
Julia, it seems like you cook something amazing every night! Your dad and brother are so lucky.

Devlin, drop the toast and put your hands up!! 

Once again, I shouldn't have checked this thread before lunch!

Happy cooking to all   

You can have my toast when you pry it from my cold, dead fingers!

Tonight I'm grazing. I've already had chips and hummus, then a big bowl of Froot Loops. I'm planning my next raid on the kitchen now. 

Last night was the last of my leftover Biscuits and gravy so tonight is looking like my vision of a "Big Kahuna" burger with fries and black beans kinda night

Quote from: Roll on November 13, 2017, 06:42:50 PM
Curry is super easy, it's almost impossible even for inexperienced cooks to mess up so you'll be fine since you know your way around a kitchen for sure. (Only thing to be aware of is using the right type of curry for the dish, like with any spice.)

I will have to try some curry recipes.  Actually I have never had curry before so I don't even know if I like it. Tonight I made cheddar, provalone and bacon stuffed chicken breasts , green beans with onions and mushrooms.

Quote from: Julia1996 on November 13, 2017, 07:10:51 PM
I will have to try some curry recipes.  Actually I have never had curry before so I don't even know if I like it. Tonight I made cheddar, provalone and bacon stuffed chicken breasts , green beans with onions and mushrooms.

I recommend starting with a premade curry sauce in a jar then to get a basic idea of the taste, many are not really comparable to anything else and you may find it difficult to judge while cooking without reference. I highly recommend starting with Korma, it's a good robust flavor that is easy to love even if you are unfamiliar with the general flavor of curries.

Quick, super simple recipe:
1 Jar Korma (I use Sharwood brand)
1 lb shrimp
Broccoli
Pineapple
Cashews
Ginger
Garlic
Sesame Oil
Jasmine or a good short grain rice
Naan

Par steam the broccoli a little bit and set aside. Put oil in the pan, add fresh ginger and garlic to taste (I like a lot) and do the usual release the flavors routine. Put in shrimp, get it nice and coated in the seasoned oil, and cook until mostly done. Remove excess water in the pan so you can get a bit of a sear on it if you want, I hate having random shrimp water in my pan. Add in the broccoli and jar of sauce and toss to coat well. Let cook for just a minute to heat the sauce and finish the broccoli off. Add cashews and pineapple chunks, using pineapple juice to thin the sauce a bit (I often put a lot of extra juice and just cook out the moisture, concentrating the flavor). Let flavors combine for a few minutes. Serve over the rice and naan, topped with a few more cashews (so they are nice and crunchy) and a bit of finishing salt. NEVER FORGET THE NAAN!

Also, in my opinion, don't try to ever be too traditional. Even if a particular recipe doesn't call for pineapple or cashews, if you like pineapple and cashews add them. If it is meant for fish, shrimp works just as well. Curry as a generic dish is very free form by its nature and isn't just one thing, so even if you deviate from one recipe you just stumble into another perfectly legitimate recipe. Other good starting dishes are Butter Chicken and Tikka Masala.

And again, NEVER FORGET THE NAAN! Mmmm.... naan....

Moving out of India/Pakistan, Thai curries are also really good. Choochee salmon is amazing, I think I've mentioned it before in this thread. I fell in love with it at a local Thai place and cook it whenever I find salmon on sale.

Thank you for the recipe Roll. I'm definitely going to try it. I can't imagine I wouldn't like it. I like all those ingredients, especially pineapple and broccoli. And anything with shrimp has to be good. Would the curry sauce be with spices or ethnic foods?

Quote from: Julia1996 on November 14, 2017, 06:58:33 AM
Thank you for the recipe Roll. I'm definitely going to try it. I can't imagine I wouldn't like it. I like all those ingredients, especially pineapple and broccoli. And anything with shrimp has to be good. Would the curry sauce be with spices or ethnic foods?

Ethnic/international most likely. In the stores I go to at least. Also, my step-mother uses a lot of mango chutney with it, at least on the naan, but I'm not crazy about it. Might be something you'd like though to give a try.

I had catfish and Italian sausage last night. It was pretty good.


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Kemah recipe for Julia, no fancy spices in this.
1 medium onion
6 tbsp. oil
3 green chillies
fresh coriander leaves( cilantro)
2 tomatoes chopped
1tsp salt
1tsp fresh ginger root finely  chopped
1tsp fresh garlic crushed
1tsp chilli powder
1lb minced lamb
31/2 oz peas( or beans or sweet corn)
slice onion, fry them till golden brown, add 2 chillies whole, 1/2 fresh coriander ,and chopped tomatoes, reduce to simmer. Add salt, ginger and chilli powder and mix well
add lamb and stir fry for7-10 mins ,add peas and cook 3-4 mins. garnish with chopped green chilli and coriander leaves

Quote from: davina61 on November 14, 2017, 03:37:55 PM
Kemah recipe for Julia, no fancy spices in this.
1 medium onion
6 tbsp. oil
3 green chillies
fresh coriander leaves( cilantro)
2 tomatoes chopped
1tsp salt
1tsp fresh ginger root finely  chopped
1tsp fresh garlic crushed
1tsp chilli powder
1lb minced lamb
31/2 oz peas( or beans or sweet corn)
slice onion, fry them till golden brown, add 2 chillies whole, 1/2 fresh coriander ,and chopped tomatoes, reduce to simmer. Add salt, ginger and chilli powder and mix well
add lamb and stir fry for7-10 mins ,add peas and cook 3-4 mins. garnish with chopped green chilli and coriander leaves

Thank you. I'm going to make this.