Time to announce the winners of the giveaway. I used my own personal random number generator- my 7-yr old son. I told him to pick 2 numbers between 1 and 77 and he chose-56 and 39.
So the winners are: # 39-Cat who said "What fabulous books! I would love to win the LunchBoxes and Snacks one, but mmmm.... cupcakes! :)"
and #56-Would love to win!!!
Update: Cat- if you see this please email me, so I can send you your cookbook! my email address is on the right hand corner of my blog. Thanks!
I will be emailing both of you asap and getting your cookbooks out in the mail.
Thanks to everyone that entered!
Now, onto today's delicious food.
This is another recipe from a great cookbook called- The Vegetable Dishes I can't Live Without by Mollie Katzen.
I have posted about the Artichoke Heart and Spinach Gratin , the Eggplant, Green Bean, Pumpkin&Basil in Tomato- Coconut Curry and the Spaghetti Squash Pancakes with Tomato Basil Jam.
I have been wanting to try this recipe- Summer Squash, Carrots, Cauliflower, Broccoli and Mushrooms in Light Green Curry- for a long time. I served this with the Chicken Sate with Spicy Peanut Dipping Sauce we had a couple of weeks ago because I thought the 2 dishes together would make a great meal.
This one sounds long and complicated, but it isn't. It just has lots of veggies and it really delicious.
I think that green curry is pretty mild and my kids handle it well. I served this over rice. My kids and hubby weren't crazy about this one, but I was. They ate it without complaining, but I didn't really get any great compliments. But, it is full of veggies, so I wouldn't really expect someone who craves McDonalds (hubs) to get too excited. The fun thing is that I am in charge of the cooking, so I make it and everyone eats it.
If you like green curry or curries made with coconut milk, I think you will find that this is a delicious one. Enjoy!
Summer Squash, Carrots, Cauliflower, Broccoli, and Mushrooms in Light Green Curry
by Mollie Katzen adapted from The Vegetable Dishes I can't Live Without
2 tsp green curry paste
1 14-oz can light coconut milk- abt 1 3/4 cups
1 1/2 cups vegetable broth (you can use chicken broth too)
2 tsp grated lemon zest
2-3 Tbls Thai fish sauce or soy sauce
1 small yellow squash, cut into 1/2-inch thick half-rounds
1 small zucchini, cut into 1/2-inch thick half-rounds
2 cups small cauliflower florets
2 cups small broccoli florets
1 medium carrot, in 1/4-inch diagonal slices (I used baby carrots)
1/2 pd small mushrooms, sliced
1/3 cup fresh cilantro, chopped
1/2 cup toasted cashews
1- Combine the curry paste, coconut milk and broth in a medium-large saucepan and whisk until smooth.
2- Add the lemon zest. Bring to a boil over high heat, then reduce the heat and simmer, covered, for 15 minutes.
3- Stir in the fish sauce or soy sauce. Add the squash, zucchini, cauliflower, broccoli, carrot, and mushrooms, and bring to a boil. Reduce the heat and simmer, partially covered, for about 10 minutes, or until the vegetables are just tender. Add the cilantro at the very last minute, then serve hot- plain in a bowl, or over rice, topped with cashews if desired.
One Year Ago-Chocolate Chip Cookies 2 ways- Oatmeal Date and Dorie's fave