I love roasting vegetables. It's an easy, delicious way to add a lot of produce to a meal. The other day, I decided to try out a new recipe that called for eight different vegetables. (Cue ominous music.) When you buy eight vegetables, you end up with a LOT of vegetables. We would never eat them in time if I roasted all of them at once, so I cut the recipe in half. I usually cut my recipes in half anyway, especially when it's a new recipe and I don't know if it will turn out. I am grateful for my foresight, because the roasted vegetables were terrible. My husband, who is usually a good sport when dinner isn't super, picked out the vegetables he didn't like, and it took a great deal of firmness to get my children to finish them. (If you feel making my family eat gross vegetables is cruel, I will point out that un-tasty nutritious food is a first-world problem.) Reheating the leftovers made the vegetables even worse. There was no way I was going to roast the rest of the vegetables in my fridge. Which left me with a significant problem: what could I do with the odd assortment of vegetables I was now stuck with? I puzzled over this problem for a while until I realized procrastinating it any longer would lead to waste, so I put all the vegetables I owned on the counter and would not leave until I had a plan to use them. Honestly, I wasn't sure I could do it, until I remembered some green curry I'd had at a restaurant with similar vegetables. Unfortunately I had donated our green curry to a food pantry because we prefer massaman, but I did find some red curry in our fridge...and some more in our pantry. We eat a lot of curry. Luckily because we eat curry so often, I already had a can of coconut milk, and I always keep chicken and rice in my kitchen, so I was able to whip this up without going shopping. Yay! I actually steamed the vegetables but decided they would have been better roasted, so the recipe I'm posting is for roasted vegetables. The recipe calls for one yellow squash instead of the half squash and half zucchini that I used because I don't want you to be stuck with the remaining halves and have no idea what to do with them, and I didn't include the tomatoes because we didn't like them. All in all, this dish was a proud success. Another scrap saved! RED CURRY
1 medium onion or 1/2 large onion 3 red potatoes or one russet potato 2 carrots 1 yellow squash 1/2 cup sugar snap peas 3 TB red curry paste 1 tsp powdered curry (optional) 2 TB oil, separated 1 can coconut milk 1 chicken breast calrose rice salt to taste
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I will never waste food againI've been tired of throwing out food for years - not to mention tired of our huge grocery bill! I decided to make a change and vowed never to waste food again. In this blog, I'll show you how I do it. RECIPESArchives
January 2020
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