Mango Coconut Curry

 

TKB - Curry brightened

I have that mid-January thing that always seems to sneak up on me…runny nose, sinus pressure, sneezy coughing fits. I’m not complaining, really, as winter is generally a season of slowing down for me anyways. I’ve really embraced these cold, white months in recent years. I’m grateful for all they offer – skiing, sledding, indoor soccer followed by brunch, leisurely girls’ nights with the best conversation, Hope and MSU basketball games and even a Griffins hockey game this past weekend. I also spend more time in the winter curling up with a good book, even more so when I’m sniffly. It likely won’t surprise you that, during my leisure reading time, you would often find me thumbing through cookbooks. Most recently I’ve been reading, learning and taking notes as I look through Zahav, What Katie Ate on the Weekend, Near and Far, The Kripalu Cookbook and the My New Roots Cookbook. I recently picked up Shauna Niequist’s Bread and Wine again, and I’m so glad I did. Her voice is like a hug from an old friend  – we’ve never met, but I’m certain I’m not the only one who feels that way. This lovely book alternates between essay and recipe; her true love for food shines in a way that lets me know she is my kind of person.

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Weeknight Vegetable Red Curry with Brown Rice

The Kitchen Beet - Weekday Vegetable Red Curry

You know those evenings where you’re flying around, because one kid has soccer practice and you’re trying to get a run in while pushing your other little person in the jogger. You manage to get the kids fed well, but your husband is coaching, and you’re going to work out anyways, so you don’t really eat a proper meal yourself until…ah. He’s home. Showers/baths are done. Stories have been read. Snuggles have been given. Kiddos are in bed. You’re tempted to order take-out, because you’re pretty darn tired at this point, and definitely hungry. But you don’t! You make this curry. It’s flexible, really easy to pull together and feeds you and your partner (or whoever you might be sharing with!) heartily. Unless you’re having multiple servings, one of you even gets lunch for the next day. Bonus!

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Lessons in the Kitchen: Curried Cauliflower with Wheat berries, Kale and Ginger Dressing

The Kitchen Beet :: Curried Cauliflower Prep

I’ve mentioned before one of the reasons I find myself so repeatedly delighted in the kitchen is the learning. For someone who bores easily, the kitchen is a place of endless growth. No matter how much you know, there’s always more to learn, more to try. Ingredients that were once foreign become favorites, landing on new flavor combinations brings joy, and sometimes cleaning out the refrigerator yields surprisingly delicious results.

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