Curry Inspired Sauce

It is a well known fact that Rory very much dislikes curry. While peering into my cupboard I was inspired to make something with coconut milk that was laced with middle eastern flavors, but with NO curry! I thoroughly enjoyed it and... so did Rory! Hooray!

1 can coconut milk

1 tsp coriander

1/2 tsp each cumin, whole oregano, and paprika

1/4 tsp ginger

1-2 minced garlic cloves

dash of cayenne pepper

salt to taste

juice from 1/2 lemon

Mix all ingredients, except the lemon juice, together in a pot and bring to a simmer. Turn heat to low and allow flavors to meld. Just before serving mix in lemon juice.

I served this poured over roasted brussel sprouts and a baked whole chicken. I could see it easily poured over any roasted veggies or with some type of fish. This was a nice change of pace from the flavors I usually use in my cooking.

Shredded Brussel Sprouts with Apples

We hosted a fabulous dinner for some of the local CF athletes (see picture in last post) and this was one of the sides. It went over well and I know both Rory and ROBO loved it. Gotta get our greens!

1-1.5lbs brussel sprouts

1 small apple, diced

3 cloves garlic, minced

1 tbsp honey

oil

salt to taste

1. Cut sprouts in half then into 1/8 inch sections.

2. In a large skillet, cover bottom with a thin layer of oil.

3. When pan in hot, add sprouts and cook, stirring occasionally, until you start to see some golden pieces.

4. Add apple, garlic, honey and salt. Continue to cook until spouts are done to your liking. (We like ours soft, but not mushy).

This makes a lovely side dish and I love adding color to our meals. I imagine adding some toasted nuts (pecans, walnuts) would be tasty.