What’s For Lunch

The young miss finishes up her last final exams today. Summer vacation beckons. She’ll be getting home in an hour or so. Algebra is hard work, so we have a little chicken korma and fruit-flavored rice prepared to start the decompression from academics.

Over the years, I don’t bother with the fine points of preparing ghee anymore. I might skip or substitute traditional spices too. Saute coriander, cumin, garlic, and ginger in butter. Add a puree of mango (a great tenderizer for chicken), red pepper, shallots (my wife doesn’t like onions), and usually jalapeño. This mix I forgot to add the spicy stuff.

Then I fold in carrots, cauliflower, and white meat chicken pieces. Cook 25 minutes, then add chopped cashews and cilantro. Oops on the last one–we ran out of it.

I save the juice from “light” canned fruits. They say it’s pear juice from concentrate. After grilling basmati rice in olive oil with turmeric and paprika, use the juice of about a half lemon and cook as usual.

The family prefers potatoes to cauliflower, but I had the latter, not the former. The sauce was a little runny, so I threw in some potato flakes. So there: they got it after all. Again, I usually use fresh ingredients, but we’re heading out of town for a few days this weekend, and the larder is a little low on some key items.


About catholicsensibility

Todd lives in the Pacific Northwest, serving a Catholic parish as a lay minister.
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