According to Cookthink, "the word curry was invented by British colonialists in the 18th century. Most likely a bastardization of the Indian word kari (meaning sauce), it refers to a number of saucy dishes flavored with curry powder or curry paste." I think of curries, whether spiced with Indian curry powder or Thai curry paste, like this red curry tofu with spinach and mushrooms from The Perfect Pantry, as stews, often served over rice.
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For those of us who don't measure well, who don't make fancy or fussy food, or who don't like to cook every single day, there is stew. Whether it's vegetable based, or built around meat and potatoes like this gorgeous Irish stew from Recipe Girl, a well-constructed stew never fails to satisfy. It's almost a requirement that when you cook stew, you make a big pot of it, either on the stovetop or in the slow cooker. Most stews taste even better on the second day as the flavors have a chance to meld, so you can prepare a stew today, have some for dinner tonight, enjoy the rest tomorrow, or portion it out for easy worknight dinners after a quick reheat.
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Although I love hummus, I don't actually love chickpeas. However, when added to soups and stews, chickpeas plump up with the flavors of whatever liquid they're swimming in, and when they've absorbed a rich mix of spices and sauces, that's when I start to fall in love. Chickpeas, which add great texture to stews like this Tunisian vegetable ragout with quinoa from FatFree Vegan Kitchen, also pack a lot of nutritional punch; they're full of fiber, and might help to control cholesterol and blood sugar levels. And the good news is that convenient canned chickpeas (also called garbanzo beans) are the way to go, as very little nutritional value is lost in the canning process, and cooking chickpeas from scratch can take a long time.
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