Somethings are better than the original.
Pumpkin Fettuccine is better than regular Fettuccine.
The Life of Pi movie was slightly better than the book.
This pot-pie is head and shoulders better than a traditional pot-pie.
Happy Monday! Hope you all are enjoying your three-day weekend. I love weekends most when they are a combination of both productive and relaxing.
Saturday was very productive for us. Started out with a nice, long run around the city and spent the rest of the afternoon finalizing our lodging for Europe. We are still trying to figure out where to stay in Paris & Venice so if you have any ideas or suggestions,please let me know.
Sunday was a bit more relaxing, baking a bit in the morning and then hanging out with friends for the afternoon and evening. I am really looking forward to using today to finish running errands and prep meals for the week.
If yesterday’s post made you feel sorry for me that my BFF is actually my mother, don’t fret. I do have a few other friends.
In fact, it was said friends I was thinking about when I dreamed up this new creation, Masala Mushroom Brushetta. That’s Masala, not marsala. Indian, not Italian. A fact I had to correct a few times when one of my gal pals kept calling them Marsala. No, Ma-sa-la, like curry, not the wine.
Anyways, as you will see in the next few weeks, I have been on quite the Indian-Curry kick. I can think of two reasons for this:
1. My sister and I enjoyed the most amazing Indian food in Baltimore, MD a few weeks ago. Nothing is better than sisters and Pakoras. I swear I have been dreaming of Korma ever since.
2. I recently cleaned out my spice cabinet and realized that I have more Indian spices than any white girl should own. I have a tendency to get a little crazy at Penzey’s, but who can blame me? It’s what I imagine heaven to be like….
I have been cooking more and more ethnic meals as of late, favoring Thai and Indian cuisines. I just love the heat from the various spices and how easily these meals are vegetarian. It just makes sense to pile on the vegetables, making these meals not only healthy but nutritious.
This curry is similar to a traditional Korma sauce, a creamy tomato sauce served with vegetables. I used a variety of mushrooms but feel free to use what you have around the house. That’s another great benefit to meals like this, they never have to be exact to taste great. In the summer, I like this sauce over zucchini and yellow squash.
1 15 oz. can tomato sauce
1 small onion, diced
3 T cashews, soaked in water for 1 hour
1 2″ piece fresh ginger, peeled and chopped
2 tsp. ground cumin
1/2 tsp. ground coriander
1 tsp. garam masala
1/2 tsp. tumeric powder
1/2 tsp. poppy seeds
1/4 tsp. fennel seeds
2 green chilies
1 clove garlic
In a blender of food processor, combine the above ingredients and puree until smooth.
1 cup jasmine rice, uncooked
1 tbsp. coconut oil
1 tsp. mustard seeds
1 large bunch baby spinach, about 6 cups
1 lb. baby bella mushrooms (or variety of your choice)
1 1/2 cups chickpeas, cooked
1/4 cup light coconut milk
Cook rice and set aside while you prepare the rest of ingredients.
Heat coconut oil in sauce pan over medium heat. Add the mustard seeds and quickly stir. Add the mushrooms and cook until browned, about 3 minutes each side. Remove mushrooms from pan.
Add the tomato sauce from blender/food processor and heat until thick, about 5 minutes. Add the mushrooms, chickpeas and 1/2 cup water. Cook for 5 minutes until mushrooms are softened and sauce has blended together. Add the spinach and coconut milk, reduce heat to low, cook an additional 1-2 minutes until spinach leaves have wilted.
Season with salt/pepper if desired. Serve over rice.
And ta-da! Indian take-out in your very own kitchen!
Makes 6 servings with rice: Per serving: 108 calories, 10.5g fat, 66g CHO, 13.5g fiber, 16.2g protein