Japanese Curry

In Portland, we lived next to a Japanese couple. I met the wife in the elevator once and she told me she was looking for a conversation partner for her English class. I told her I was looking for a Japanese cooking instructor, so we struck a deal. She taught me a lot of other more complicated dishes, but this one is the one I remember best (probably because when she said she was going to teach me curry I was expecting something new and amazing, and then she pulled out this curry paste-the same I had been using since I got back from Hong Kong! Not new to me, but still amazing-and apparently very authentic.)

• 2 potatoes
• 2 carrots
• one broccoli crown
• one onion
• garlic
  
• one package of S&B Golden Curry (found in the Asian foods section of the grocery store)

You probably already have everything but the curry. Chop all the veggies into bite size pieces. Sautee the onions and garlic in some olive oil in a skillet for five minutes and then add the rest of the veggies with some water and boil them until tender. Then follow the instructions on the box about adding the sauce (just break up the sections of concentrate and add some water). It works with any vegetables you want, and meat. Serve it over brown rice. So, SO easy, and very yummy.

Sausage Pie with Cornbread Crust

Hello kindred cooks, an exciting thing I just learned is that despite my culinary inadequacy, I share a name with renowned chef Ferran Adria. Not only are we both named Adria, but we were also born on the SAME DAY! (of the year), May 14. One of our many differences is that he has been referred to as the worlds greatest chef. Anyway, this recipe was pretty good. I substituted Morningstar Farms breakfast sausage patties for sausage and it worked out satisfactorily. Cornbread is always a winner.

• 1lb sausage (I used mashed up veggie sausage patties as I said before- I'll bet ground beef would also work)
• 1 cup wheatberries cooked
• 1 onion chopped
• 1 bell pepper chopped
• 2 garlic cloves chopped
• 1 can tomato sauce or diced tomatoes
• 1 cup frozen corn
• 3/4 cup chopped mushrooms

Cornbread Topping: (The next time I make this casserole I will double the topping recipe.)

• 2/3 cup cornmeal
• 1/3 cup flour
• 1/2 cup milk or soymilk
• 1 Tbsp sugar
• 2 Tbsp oil
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg

1. Heat oven to 400 degrees.
2. Cook sausage, onion, pepper, mushrooms and garlic in a skillet 8 to 10 min. If using real meat, cook until done all the way through and then drain it.
   
3. Add wheatberries, corn and tomatoes, 5 more minutes.
4. Stir all topping ingredients in a bowl until blended.
5. Spoon sausage mixture into a deep casserole, and spoon the topping over it evenly.
6. Bake 15-20 minutes or until golden brown.

Veggie Chowder

Recently Garth, Thomas and I were at Costco where a woman walked up to us and asked me if I would like a free cookbook. It was a very good day. Anyway, one of the best recipes in that cookbook was this one for veggie chowder. It wins on taste and ease.

• 2 Tbsp Butter (or in my case Smart Balance Marg)
  
• 1/4 Tsp Thyme
  
• One Onion chopped
  
• 1.5 cups milk (I used vanilla soy milk and it was really good)
• 2.5 cups water
• 2 bullion cubes
  
• Two Potatoes cubed
  
• 5 cups of Frozen Veggie Medley (I used the Fred Meyer Garden Veggie Medley which has red peppers, a few kinds of beans, broccoli etc. but of course the cook book recommended the costco variety.)
• Salt and Pepper
  

Melt the butter in a soup pot and add the thyme and onion. When the onion is soft add the milk, water, bullion and potatoes and boil. Simmer until potatoes are soft. Then add the frozen veggies and bring back to a boil. Turn the heat to low and take two cups of the soup and put it in the blender and puree. Put the puree back into the soup and serve (salt and peppered) with biscuits. Seriously it's good!! Don't believe Vegan is Gross! It can be Good! Makes enough for 4 servings, and freezes well.