The Chef: JennyThe Menu: A de-freaking-licious curry. Ms. Jenny busted out a slightly spicy green curry with coconut milk, broccoli, tofu, and zucchini that was simmered to perfection. Not one to skimp on sides, she infused the rice with cloves, saffron, and basil, and served a light spinach-avocado salad.
The Goods: If there's anything better than a yummy, warm curry on a cold, foggy Monday, we're not even interested. This was a perfect kick-off meal for the week, both filling and fabulous. Since the great eats put us in such good moods, we've got a mind to do something fun. So—get ready—even though it isn't the end of the month, we're doing a giveaway! Here's the deal: our kitchens tend to accumulate some straggler ingredients, and we're always looking for ways to make use of them. Tell us how you would use the following ingredients in one creative meal, and whoever submits the most interesting, delicious-sounding idea by this Friday (the 19th) will be the winner! We can't wait to hear your ideas! Okay, go!
From top, clockwise: molasses, amaranth, hemp nut butter, and pinenuts.
4 comments:
i would make some kind of hemp nut butter cookies with pignoli nuts instead of peanuts. molasses always tastes better in cookies.
I think the only thing you could do is make cookies or a very interesting granola perhaps or a delicious breakfast of oatmeal with the hemp butter, pine nuts, a sprinkle of amaranth and drizzle of molasses.
Hmm, pop the amaranth so it gets nice and roasty, and then make hemp seed butter bars with pine nuts and molasses and a few other fine ingredients you can scrounge up.
A sweet pesto with hemp butter, pine nuts, and molasses. Served over seasonal vegetables, such as zucchini and eggplant. All over a bed of warmed amaranth. Similar to a Thai peanut sauce, but with more flair.
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