Mixed Vegetable Curry and Apple Crisp for Dessert

Along with the lentil dahl and the whole wheat naan there was also mixed veggie curry, salad, and apple crisp. Jesse made the salad, and he made it so the leaves were too big--it was unbearable. The leaves were like paper sheets and had to be folded--many times--so that they'd fit into our mouths. Gosh. Anyway, I should give the guy a break, it's the thought that counts.

Mixed Veggie Curry: a co-effort between Jesse and myself

Ingredients:

1 Onion

2 cloves Garlic

1 tbs. olive oil

Zucchini

Summer Squash

Baby Bok Choy

1 15 oz. can Chickpeas

Carrot

1 onion

2 cloves garlic

1 tbs. butter

2 tsp. curry powder

1 tbs. flour

1 1/2 cups veggie stock

1 cup cream or mix of cream and milk

(or...1 14 oz. can coconut milk and about 1/2 cup water instead of the stock and cream)

In a 4 ct. sauce pan saute one of the onions and 2 cloves garlic in the butter on med-high heat for about 2 minutes. Add 2 tsp. curry powder and 1 tbs. flour. Add the liquids and wisk until the flour/powder mix is worked in completely. Bring to a boil then reduce to a light simmer. Simmer on lower for about 5-10 minutes, stirring occasionally, until thickened. Once thick, pass through a blender or blend in the pot using a stick blender.

As the sauce is thickening but in a separate skillet: stir-fry the onion in the olive oil on high heat for about 1 minute, add the garlic and stir-fry for an extra 30 seconds (don't burn the garlic). Now add those vegetables that will take longer to cook (carrots, broccoli, cauliflower) and stir-fry for a few minutes. Then add the soft veggies (zucchini and summer squash) and stir-fry for a minute or two more. Place the greens on the top and cover with a lid--give it a few minutes more so the greens wilt a bit. Once all the veggies have been cooked through pour on the blended curry sauce and serve.

Individual Apple Crisps:

Ingredients:

5-6 Apples (Golden delicious or Granny Smith are best though any crisp tart apple will do)

Spoon fulls of sugar

1 tsp. cinnamon

1 pinch nugmeg

1 tbs. flour

6 tbs. butter

1/4 cup brown sugar, packed

2/3 cup flour

1/2 cup rolled oats

1/4 tsp. salt

1 tsp. extra cinnamon

Preheat the oven to 375 F. Peel and slice the apples into bite-sized cuts. After each apple has been peeled and cut, place in a bowl and sprinkle a spoon full of sugar over it (be either liberal or conservative with the sugar--based on your political leanings, of course). After all the apples have been cut and be-sugared stir in 1 tsp. cinnamon, 1 tbs. four, and 1 pinch nutmeg. Mix this all together and set aside. In a separate bowl mix together the butter, 2/3 cup flour, the oats, salt, and extra cinnamon. Work all this together with a fork (I like to use my hands because it gives me a better feel for things...yeah) until evenly crumbly. Spoon apples into individual oven safe cups and cover with the crumble top (try not to make too much of a mess), place cups on cookie tray and place whole mess into the oven. Bake for about 30 minutes or until the filling starts to bubble out around the edges. Let everything cool down for about 10 minutes before handing the cups out for devouring.

So that was dinner and dessert. Whoo!