Massaman Curry

We have discovered a new love of Massaman Curry when we visited Thailand. Not Thailand the country, Thailand the restaurant. With my love of Thai food, why oh why did I not know about Massaman Curry??? With this new love, I had to try and make it at home. I found a recipe online but dramatically changed it. This is what I included and although it may not knock your socks off like at the restaurant, its a close second and my family loves it.

Serves 3 to 4
Ingredients:

1/2 cup loaded sliced onion (any color)
1/4 cup water or vegetable broth

2 tsp minced ginger (or 1 tsp ground ginger)
3 cloves minced garlic
1/2 red bell pepper chopped
4 medium potatoes cubed (add more or less to your liking)
green beans (optional)
2 carrots sliced
2 Tbl red curry paste (thai kitchen)
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp cayenne
1/4 tsp crushed fennel seeds (or use ground star anise)
1/8 tsp cloves
3 Tbl peanut butter or almond butter
1/2 tsp tamarind concentrate (optional)
1 cup coconut milk (or you can add more to your liking)
3/4 cup water

In a large pan heat the water or vegetable broth and add the onion and cook for about 4 minutes. Add ginger, garlic, bell pepper, beans, carrots, potatoes. Cover and cook for 4 minutes. Add the curry paste spices and mix and cook for 2 minutes to roast the spices and paste. Add peanut/almond butter, tamarind, coconut milk and water. Mix well.

Cover and cook for 6 to 8 minutes until the curry thickens a bit and the veggies are tender to preference. Taste and adjust spices if necessary. Serve over brown rice.

Enjoy!

Vegan Sushi

One day I came home and didn't have time to cook before I had to leave again and I was hungry but not hungry for some of the usual things. Some of the only things I had in the fridge were soy wraps, rice, avocado, salsa, black beans and spicy avocado hummus. I thought, well, I could make vegan sushi! The rice was not made like I would have normally made sushi rice. It was just plain brown rice. I warmed it up and then squished it onto the soy paper in a thin layer.

Then in the first third section of the soy paper put your center items. I used avocado, black beans, salsa and spicy avocado hummus. But you can use whatever you like.

After you layer it you want to take it and fold it over and squeeze. Then roll it and each turn of the roll you squeeze a little till it's all rolled up. Then cut to your desired size, eat and enjoy!

No Sugar Jam

There is a recipe out there for refrigerator jam with no sugar! I had to try!

2 cups fresh or thawed fruit
3 T chia seeds

Blend in high powered blender until smooth. Put in a glass jar and put in the fridge. It should be ready to spread the next day.

Yes, it is this easy.

No, its not like traditional jam texture. It's all blended so it's smooth but I must tell you, my kids said they liked it better than the store bought stuff. Why do you think they like it better? Because #1 they know its healthier and so that makes everything taste better to them.

I only make this in small batches because I know it won't last forever in the fridge. I've read you can freeze it but I always get nervous about putting glass to freeze.

Here is the link I've found that talks about No Sugar Refrigerator Jam.