This ended up being a "what's in the refrigerator?" dinner, but I'm told that people occasionally plan stuff like this. Easy and reasonably fast to make, and the kids all gave it a big thumbs-up! It was crack in a pan, dude. Very yummy
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(I was just looking at the left-over coconut in the fridge yesterday and saying to myself that it was time to make your Mulligatawney again. :-)
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As for omitting it, it wouldn't change any of the other ingredients, though the dish would be saucier. You could try any other firm, mildly-flavored vegetable, I'd think. Maybe some zucchini added late to the pan, because they get a bit mushy when overcooked. (Zucchini is the tofu of vegetables -- it goes with *everything*)
Right now I'm wondering about a variation with chicken, carrots, celery, onions, zucchini and peppers.
One thing I try to remember when cooking: baked goods (cakes, cookies, muffins, etc) are *formulas*. You can't muck too much with stuff or it doesn't turn out. Most other things (soup, stew, roasts) are just *recipes*. Tinker away!
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Here we're having awful hot, humid days, and I'm living mostly from fruits, tomatoes and ice-cream =D
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