Wednesday, June 13, 2012
rainy day supper
Yesterday was chilly and very, very wet. It was a good day for curry and cornbread.
Roasted Vegetable Curry
(adapted from An Everlasting Meal)
1/2 onion, chopped
1 small garlic scape
3/4 teaspoon curry powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
a pinch of cinnamon
1/2 red pepper flakes
1/2 cup canned chickpeas
1/2 cup to 1 cup coconut milk
1 cup other liquid (stock or water)
2 cups cooked vegetables (I used roasted carrots, roasted broccoli and peas)
Cook onion and scapes in olive oil in pot. Add spices and pepper flakes. Once spices are fragrant add the beans (liquid and all), then the liquids. Cook, stirring from time to time, at a slow simmer until the beans are very tender. Add vegetables and cook for 15 minutes or so, until everything is well integrated.
(adapted from 101 cookbooks)
3 tablespoons butter
1 cup whole wheat flour
3/4 cup fine-grain cornmeal
1/4 cup brown sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 cup buttermilk (or fake buttermilk)
1 large egg
2 1/2 cups corn, frozen and brought to room temp
Preheat your oven to 350F degrees, with a rack in the middle.
Just before you make the batter, in a small saucepan, melt the butter and pour into a 9-inch cast iron skillet or equivalent baking dish. Place in the hot oven.
In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the buttermilk, egg, and corn. Pour the wet ingredients over the dry and stir until just combined. Very carefully remove the hot pan with butter from the oven. Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 30 - 40 minutes or until the edges are golden and the center is just set.