There is healthy food I know I’m supposed to eat, that I often let linger in my fridge until it goes bad. And then there is healthy food I want to eat, dishes that aren’t totally stripped of flavor but instead packed with goodies like whole veggies, protein and flavor boosters like scallions.
I don’t usually like to admit when a meal is inspired by what I feed my dog, but, here we go: This week’s recipe is brought to you by leftover canned pumpkin, which my husband and I put in our puppy’s food bowl as a treat for Thanksgiving. (Too much?) Since then, I have made this perfectly spiced curry countless times.
I’ve written about curry, the Indian dish that refers to a specific combination of spices and is usually served in sauce form over rice and other things as a quick way to get something flavorful on the table. I usually start with curry powder and coconut milk, and the rest of the additions vary here and there. Pumpkin may be my favorite of all.
It shouldn’t surprise you that I prefer to make cranberry sauce from scratch each Thanksgiving.
Normally, cranberries + sugar + some citrus in a saucepan does the trick, but this year I came across another way to cook the bright red berries, and I’m hooked. This first recipe calls for roasting them in the oven until they are nice and jammy, then topping them with a crunchy almond topping, which adds some good texture.
And if you’re not a huge fan of cranberry sauce, this second recipe is a good compromise: Use a cranberry relish to top other items, like this roasted acorn squash.
You've got to be careful with sesame oil.
The condiment, used often in Asian cuisines, is an oil made from sesame seeds. And it's unique, and strong, and a little goes a very long way.
It's also exactly what I needed to create an Asian-style salad dressing at home. I love making my own dressing, something I only do so often because I never have any of the storebought stuff around when I need it.