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About an hour ago, I glanced at the clock on my computer, and realized that 9:40 was late to have done nothing about dinner. So I went into the kitchen, got out some mushrooms (bought this afternoon, for cooking on a night when ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cattitude, who is allergic, wouldn't be home to eat them), and said "I don't know what I'm cooking."
I'm still not sure what I cooked. I based it loosely on my flexible curry recipe, but I didn't make rice to go with it. Part of a Granny Smith apple, diced, sauteed in olive oil. Mushrooms, sliced, added and sauteed, followed by a curry powder, a little cinnamon, and less flour than usual. Then I added turkey broth at almost-simmer temperature (that being where it was left after being defrosted over a low flame) and chunks of ginger root, stirred, covered, and cooked for a bit.
It wasn't cooking down enough, so I took the lid off for part of the simmering. Added diced cooked chicken, simmered a few minutes longer, then added scallions. About three minutes after that, it was done. Still lots of liquid, so I served it in a bowl and left much of the liquid in the pan.
The qualitative diffs, for future reference:
-peanut oil
+olive oil
-onion
+scallion (later in cooking)
+mushrooms
+cinnamon
-ginger powder
+raw ginger root
-raisins
-milk
-lime juice
(I think I used less of everything except liquid, which may be why it was soupier than usual)
All of this worked, but I'm not sure I'll do it again--the hunks of ginger worked for me, but I like ginger in bigger pieces than many other people do. Next time I might just make my basic recipe and add mushrooms: the reason I didn't this time is that my usual curry recipe makes a generous meal for two.
cattitude, who is allergic, wouldn't be home to eat them), and said "I don't know what I'm cooking."I'm still not sure what I cooked. I based it loosely on my flexible curry recipe, but I didn't make rice to go with it. Part of a Granny Smith apple, diced, sauteed in olive oil. Mushrooms, sliced, added and sauteed, followed by a curry powder, a little cinnamon, and less flour than usual. Then I added turkey broth at almost-simmer temperature (that being where it was left after being defrosted over a low flame) and chunks of ginger root, stirred, covered, and cooked for a bit.
It wasn't cooking down enough, so I took the lid off for part of the simmering. Added diced cooked chicken, simmered a few minutes longer, then added scallions. About three minutes after that, it was done. Still lots of liquid, so I served it in a bowl and left much of the liquid in the pan.
The qualitative diffs, for future reference:
-peanut oil
+olive oil
-onion
+scallion (later in cooking)
+mushrooms
+cinnamon
-ginger powder
+raw ginger root
-raisins
-milk
-lime juice
(I think I used less of everything except liquid, which may be why it was soupier than usual)
All of this worked, but I'm not sure I'll do it again--the hunks of ginger worked for me, but I like ginger in bigger pieces than many other people do. Next time I might just make my basic recipe and add mushrooms: the reason I didn't this time is that my usual curry recipe makes a generous meal for two.