Let’s keep things short and sweet today, shall we? This sauce is good. You will like it. Nom. Nom.
Okay, I’ll give you a little more than that! I wasn’t lying though, this sauce is pretty fantastic. Hearty, flavourful, and decidedly meaty (in the best possible veggie way), it’s great for a casual dinner any night of the week and sure to please even the most ardent meat lovers in your life. The directions look a little long, but it really is fairly simple and quick to pull together.
This savoury little gem of a recipe is the result of several competing forces influencing my culinary enterprises: nostalgic (though slightly horrified) recollections of the Rice-A-Roni my brother and I enjoyed as kids; my desire for comfort food that is still nutritionally justifiable; and Conor’s occasional yet forceful insistence that I cook more carbs.
Lasagna is one of those perfect foods. It’s protein, carbs, and greens all rolled into one delicious package – and then smothered with cheese! What’s not to love? I’ve never met a lasagna I didn’t like, though of course some are much better than others. Lasagna is also great for entertaining, since you can feed a big crowd easily and still end up with leftovers for the week. But why am I trying to sell lasagna to you? We all know how great it is.
I don’t know about you guys, but I absolutely love the flavours of Thailand. Lemongrass, coconut, ginger and lime – they just go so well together! And while I could probably eat Pad Thai every day of my life (but wouldn’t), there’s something magical about coconut curry soup. What I’m not crazy about, however, is all the extra salt and sugar that my paranoid brain just knows is lurking in restaurant soups. Of course I love going out and eating beautiful, traditionally prepared foods from different cultures, but I don’t love feeling bloated (and dehydrated!) afterwards. This is my attempt to remedy that, resulting in something that is the best of both worlds. Continue reading