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Orange Curry - Phil's Rambling Rants — LiveJournal
October 30th, 2007
06:58 pm


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Orange Curry
No, not made with oranges, colored orange.  A pretty successful culinary experiment, in that it used the foods that needed to be used and should be healthy enough to make my doctor smile.

Start with the half a head of orange cauliflower that I wanted to use tonight because I'm not really sure how long this stuff keeps.  Break it down into bite size pieces and put it in the skillet.  Chop up some carrots, heck I dunno, maybe a cup of carrot medallions total and add them to the skillet.  Chop up the tail end of the stalk of celery and add it.  Add a scant tsp of garlic and the last of the chopped onion in the jar.  Then start boiling the water.  Add a little Thai fish sauce and the remaining green curry paste in the jar, about 1½ tsp., about a cup of milk, a pinch of basil, and one 7.5 oz can of sockeye salmon.  To the boiling water, add two cups of macaroni.  Once the macaroni is cooked, mix it all together.

I was a little unsure whether this would actually be good -- the one time I've tried to make a curry with salmon it wasn't so great -- but this was tasty enough I won't be grumbling about having to have it for lunch.  Pretty low fat, pretty low salt (I did add a wee bit of salt to the curry, and of course salt to the water for the macaroni).  And it scores pretty high on the 'eat food' scale -- all of the veggies were fresh, and the only thing that came out of a can was the salmon (and that's the sort of packaging that crams a recognizable cylindrical section of the fish into the can).


(2 comments | Leave a comment)

[User Picture]
Date:October 31st, 2007 07:58 pm (UTC)
Hmm. If you're trying to cut back on salt, you don't need to salt the macarioni water. I cook it unsalted routinely, and never notice the difference. I do add a little bit of canola oil to the cooking water, though. My superstition is that this makes the macaroni less likely to stick together in clumps.

Your description sounds yummy. What did you think of the orange cauliflower--does it taste any different from the regular white kind?
[User Picture]
Date:November 1st, 2007 01:12 pm (UTC)
I believe that having salt in the water does make pasta taste better. I don't believe that it absorbs very much salt. I suppose I ought to test this, rather than just believing it :-)

I do add the bit of oil. I'm not sure if it really matters for macaroni; it does seem to help with spaghetti.

Since this was the first head of cauliflower I've ever cooked for myself, I don't really know if it tastes any different from regular. It looks more interesting and I assume that it has more nutrients.
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