Vegetarian Chili

This is one of my new faves. Especially if you have a lot of RANDOM vegetables in your fridge that are on the edge of going bad....(maybe you're not one of those people, but I sure am).

Ok, here's the basic recipe (although this one is really fun because I totally improvise it whenever I make it):

-beans (this last time I used the refried beans I made the day before)

-other types of beans (garbanzo, kidney, black, whatever you have/want)

-cooked corn

-tomatoes (this one is important)

-green/red bell pepper

-chopped onion

-chopped garlic

-zucchini/squash

-green onions

-chili powder

-cumin

-salt & pepper

Serve with fresh bread or tortillas. Top with cheese.

Malaysian Chicken Curry (Gulai Ayam)

It's been a while....

I am no longer able to cook boring meals without the great world wide web knowing, due to my absence in posting an exciting meal.

But, fortunately for you, I stepped beyond the mundane easy meals and attempted something new last night. Well, not exactly new. But worthy of a post at least.

So here we go.....today I bring you: CURRY (from scratch!).

Before you decide it sounds much too hard, I would like to say, it really isn't that hard. Does take about 45 minutes to get everything going but once you do, it just cooks itself.

Recipe:

-Cut chicken pieces (2 large) into bite sized pieces.

-Blend 5 Tbsp curry powder into 1 cup water

-Pound 6 shallots, 4 cloves of garlic, and 3 cm piece of ginger (or if you don't have a mortar and pestle, like myself, you can chop/grate them; also, I used ground ginger because I didn't have a piece of it)

-Heat 1/2 cup oil and fry the pounded ingredients until fragrant. (optional: add in chopped chili pepper if you want it to be spicy). Add in the curry powder and fry further until fragrant.

-Add the chicken with a little bit of water.

-Add star anise, cloves and cinnamon stick.

-Stir slowly and add the coconut milk (2 cans), potatoes (5 chopped), and salt.

-Simmer until potatoes are cooked.

(I also added in chopped squash, which I added in once potatoes were slightly tender).

-Serve with rice and steamed green beans.

-Selakan makan!

Turns out I forgot to take a picture of the end product, but let me assure you that it is a delicious curry, not spicy (unless you add in a lot of chili peppers). Feeds about 10 people. Lots of leftovers.

Scallops with Summery Squash

Ok you guys, I am SUPER excited to share this recipe with you! Because it is super fancy and fine (and you'll feel like you're an amazing chef in some expensive restaurant) but really easy to make! Not on the extremely cheap end, though, as scallops aren't the cheapest thing in the world. BUT if you need a splurge or want to impress someone, this is the recipe. Also you can lessen the cost by serving another main dish so this one isn't the only sustenance in the meal.

And now for the recipe. :-)

Directions:

-Take a large handful (1/2 cup?) of fresh parsley and a handful (1/4 cup) of chives. Either chop

first or place straight in blender. Blend until a coarse paste. Add in 1/2 cup olive oil, blend again until it is a smooth dressing.

-In a large skillet, heat up olive oil. Then add in chopped zuccini and squash (chop them in

halves). We also added in a few chopped red bell peppers for color and taste. (have on medium heat) Once almost done, put 2 Tbsp of the dressing in the pan and mix. Also put a tad of thyme. Keep warm.

-In a medium sized skillet, heat up olive oil. Add in scallops. Cook for about 5 minutes on high heat, turning once. The top &bottom should be a golden brown. Don't overdo the cook-time or they will be chewy. Skin should turn slightly opaque. Once done, mix in 1 Tbsp of the dressing and stir the scallops around in it.

-On three or four plates, divide up the squash evenly, then place the scallops on top. Top the dishes with the remaining dressing, then top that with thin slices of fresh Parmesan or Romano cheese.

-Viola! C'est finis. Serve and enjoy.

We had a big loaf of bread on the side as well.

Very delicious! :-)

Thanks to Lindsey Chan who helped me make it. :-) Thanks also to Food & Wine annual cookbook 2007 (and Shawn McClain) whose recipe this is an adaptation of. Speaking of, I recommend this cookbook. Lots of ideas in there.

Pasta With Mushrooms and Squash in Cream Sauce

*this meal was inspired by "Fusilli with gorgonzola and mushroom sauce" in Perfect Vegetarian.

Ingredients:

1 box/bag of rotini pasta

1 yellow squash

1 jar of alfredo sauce (or you can make it your

self with heavy cream and cheese)

2 cloves of chopped garlic

fresh mushrooms

olive oil

chicken (optional)

basil to garnish

-Cook the noodles, then drain out excess water.

-Meanwhile, cook the chicken (we fried it in oil, but you could easily barbeque it). Set aside.

-Using the same pan, pour in olive oil, then fry the squash. Next add in the mushrooms. Then add in the chopped garlic. Let the flavors get to know each other. Pour in the alfredo sauce, bring to a boil. Simmer for a little bit, then take off the heat.

-Add in the noodles, garnish with fresh chopped basil.

I thought it was delicious! :-) The squash was from my mom's garden and the basil from mine. :-) So fun.

Enjoy! Serves 4.