New American Food Creator
I have been on a curry kick lately. As it is currently freezing cold where I live, I have consumed exorbitant amounts of ginger, and it has kept me afloat this season. The warmth of this dish along with the complex flavors from the spices makes this perfect winter comfort food. I hope you try… Continue reading Mixed Lentil Yellow Curry
This dish is wonderful for the transition from winter to spring. It is nutrient-dense, hearty, and relatively easy to prepare. The flavors take inspiration from Thai curries, but I am not experienced or knowledgeable enough about Thai food to claim this curry as Thai. This curry is definitely catered to my own palette, and all… Continue reading Chicken Meatballs in Curry Simmer Sauce
I have been experimenting lately with combining traditional American (geographical) ingredients (like tomatillos) with archetypal dishes from other cultures (like an Indian curry). I used the red lentil curry recipe as a starting point, and I replaced the tomatoes with tomatillos. Because of the acidic, sour flavor that dominates in tomatillos, I needed a sweetness… Continue reading Split Pea Curry
I have never been to West Africa, and until recently, the wonder of harissa paste was unknown to me. This spice blend is incredible. I use it as a dipping sauce for bread, and I use it liberally in this recipe. Especially in the winter, this is the perfect stew to warm you up after… Continue reading West African Peanut Curry
So, you’ve made or have a bunch of tortillas, and there is nothing to fill them. Fear not. I am here for you. Within 10 minutes, your problems will be no more. Ingredients ½ medium onion, sliced3-5 cloves garlic, minced½ red bell pepper, sliced½ green bell pepper, sliced2 cups mushrooms (shitake or portobello), sliced2 vine-ripened… Continue reading Curry Fajitas
Y’all. That red lentil curry recipe yields a lot of food. I have to figure out what I am going to do with my leftovers! This is how I, as an American, can take nearly any recipe and turn it into burger potential. These could have easily have been named “curry patties” if I had… Continue reading Curry Balls
Let me set the stage here: I had a pumpkin patiently sitting on my counter for about a month and an array of spices to choose from in my cabinet. I was tempted to remake my cheesy butternut squash soup using pumpkin, but I decided to branch out. I followed the cooking outline from my… Continue reading Curried Pumpkin Soup
This recipe is one of my favorite go-to dishes that is simple and quick to make. Inspiration for this recipe came from High Carb Hannah’s Instant Pot recipe book. If you do not have an Instant Pot, this recipe can easily be made on the stove. Cooking times will be different, though. Ingredients Curry 2… Continue reading Red Lentil Curry
Kaitlyn Anne Thomas 