It was delicious, I will make it again.
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I think that is why we are supposed to dry the capers, which I forgot to do.
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I’ll hazard a guess: bay leaves, tomato paste, oregano, and maybe some ground fennel and fresh parsley.
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Or all of the above…?
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RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH
Oh, this was SO much more than the sum of its parts! The headnotes to the recipe read like dal and Thai red curry had a baby. The lentils give the curry a bit of a nutty flavor, which really works, and they break down well to thicken the dish. It kind of reminded me of the flavor profile of Massaman curry, which is probably why I want to add sliced carrots and peanuts next time. I left out the red chile and turmeric, didn’t miss either, and used chicken broth instead of vegetable. This is a keeper, five stars.
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I see you are in agreement with 15K others on the NYT site!
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I can’t eat lentils - do you think split peas would work?
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Maybe? I’d try the yellow ones, and adjust the cooking time and liquid accordingly.
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NYT’s chicken lo mein.
This was quick and easy, but frankly, no better than (and possibly not quite as good as) similar favorites from Budget Bytes or Epicurious.
It needed more veg (lots more veg), and possibly would have benefited from a little thickener in the sauce. Some additional hot sauce was must.
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Someone in the comments used canned chickpeas instead of lentils and loved it.
I don’t absolutely love sweet potatoes or carrots, LLD actively dislikes squash. Trying to think what I could use instead.
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Parsnips? White turnips? Radish?
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Oh, good ideas. I love all of these.
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Anything that works in a Thai veg curry should work – potatoes, broccoli, mushrooms, water chestnuts, `bamboo shoots, zucchini, green beans, even cauliflower which isn’t in much Thai food but is great with curry flavors.
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I made NYT Ginger-Garlic Shrimp with Coconut Milk again. Only change was bok choy instead of spinach.
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WHITE CHICKEN CHILI
I’ve been wanting to try this for a while and I finally had everything I needed for it. My daughter prefers black beans so I subbed those in. I also doubled most of the seasoning and added in both chili powder and paprika (instead of one or the other) and I added smoked paprika too. Good move, as that all amped up the flavor. I accidentally left it simmering for an extra 20 min to no ill effect other than thickening it a bit more. I also used the immersion blender before adding the chicken to give it more of a puree texture (not completely though - just enough to make the pieces of pepper and onion tolerable for my daughter). I made fresh guacamole for the side and topped everyone’s bowl with sour cream and shredded cheese. A great weeknight meal with minimal effort and a nice payoff. I meant to add in spinach but I forgot, oh well. Will make again!
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Time to nominate for another quarter!
