Coconut vegetable curry

Hi everyone,

Busy season has come full force. My days have been full of working papers, tie outs, and red pens. It doesn’t leave much time for me to do much else … like grocery shopping, cooking, laundry etc….Luckily, I was able to sneak in a few hours on Sunday to watch the Superbowl with my friends. While the outcome was not exactly what we were rooting for, the company more than made up for it :).

What’s a get together without some great eats with the gang. I was a bit too eager to dig in and neglected to take a picture of all the goodies we were indulging in. I did remember to snap a picture of the nachos that chipgirlfoodie and I made based on seriouseats.com. Seriously, they were joking when they said these were the ultimate nachos, that cheese sauce…I could just drink it.

Gameday nachos!

Of course with any successful get together, there is bound to be a ton of leftovers….including 6 large fully baked russet potatoes… chipgirlfoodie has some serious potato eating to do…sorry inside story. Just a few hours ago, there were 6 wrapped baked potatoes in my fridge. I have now recycled two of them in this vegetable curry I made…four more to go…

Coconut vegetable curry

In addition to the said potatoes, I also had a left over vegetable platter to take care of.  What better way than to use up all the leftovers than to bath them in a creamy, spicy coconut curry. This recipe was really simple and since all the vegetables came pre-cut, preparation and clean up was also minimal! I loosely based my recipe on one found on finecooking.com subbing in ingredients that I had and really kicking up the spice level. 

Root vegetable chips + spicy carrot dip

Hi everyone,

Recently I was contacted by Gastropost via Instagram to participate in weekly food missions! Each week, there is a different food mission to accomplish and this week, also my first week, the mission was to create something with winter vegetables including carrots, beets and squash! To be completely honest, I was at a complete lost as to what to do short of making a carrot ginger soup or sticking all the vegetables into the pressure cooker with the lamb shanks I had planned on making but I wanted to do something to really show cased just the vegetables.

At the grocery store, I picked up a variety of colourful root vegetables. To be honest, I never fully noticed the different varietal of vegetables that are available during the winter often opting to pick up the usual broccoli, mushrooms, kale, green beans etc. I was floored by the bright hues and different shapes of the veggies and picked up a bunch to experiment with!

My veggie loot!

As I was leaving the store, I was humming and ahhing over what to make; thinking about maybe a carrot ginger soup when it hit me (I don’t know why it took so long) that carrot and spice go really well together, why don’t I make a spicy carrot dip with Greek yogurt and some root veggie chips?!