I’m addicted to kale chips. I can’t even remember the last time I cooked kale, I just bake them as chips in the oven and devour. Ideally with nutritional yeast on top of them.
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God yes. I’m torn between being proud my toddler loves kale chips, and resenting the competition 
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This week I made a great non-alcoholic fancy drink! Mango + pineapple + strawberry + ice and blend! So good! TRY IT.
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i wanna eat thisssss
Grandma does! Apparently there’s some youtuber called Natasha that cooks trini stuff. I will sleuth and report back.
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Make her show you when she’s home!
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Has anyone made this?
I have these ingredients so was thinking about making it, but I feel like there isn’t nearly enough seasoning called for in it. And that it might need more complexity. Also, I lied, I have no ginger at all, fresh or dried or powdered.
What would you add besides the curry powder already in it? Do you think normal Indian spices would work - garam masala, cumin, turmeric, coriander? Would all that be at odds with the pumpkin?
I hate bland soups so I am trying to head that off before I try the recipe as written and end up hating it.
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I haven’t made this recipe specifically, but use a lot of hers. Budget Bytes definitely caters to a very mild palate lol. I usually double any of her spicy spices she uses, and she usually doesn’t call for as much garlic as I like either.
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Yes, I have found this to be true. I don’t think it’s just a matter of adding more curry powder though - I feel like it needs something different added too?
And, well, I use indecent amounts of garlic in my cooking anyway!
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Hmm. I don’t know that much about curry flavors, except that sugar opens it up a ton- never skip sugar in a curry recipe. Fresh herbs always round out flavors. Salt. Some acid of course- i don’t know what would be traditional, but maybe use a lime juice or a splash of ACV? I can check my “spice companion” book when I get home.
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TIL that spice companion books are a thing and now I need one even though I like Budget Bytes level of hot spice (or less. Zero, basically.)
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I think garam masala, cumin, and coriander would be perfect. I might also add some onion powder, garlic powder, paprika, and cayenne.
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Ooooo, I have smoked paprika and that makes everything better!
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In step 1-2 I’d add cumin, coriander and turmeric. I’d also salt when I add broth, but you can’t right now.
At the end I’d do a tarka, melt butter or oil on low with more garlic, whole cumin seeds, maybe a curry leaf if you have it. I’d add garam masala and then the tarka to the soup and a splash of lemon. The lemon will also hit a bunch of the same receptors as salt. I wouldn’t add sugar because that’s not my jam. Especially with something like pumpkin that is already sweet.
You may have already made it, but I’ll leave my thoughts in case they help someone else!
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I prepared this brisket noodle soup tonight. I had to make a few substitutions but it was tasty. The broth was a bit like sweet and sour soup though that might have been because of some changes I made (I added a marinade to the meat and used black vinegar instead of rice vinegar). I’ve never made brisket before, but this recipe had me boil it for 15 minutes, then slice, then braise. The meat was delicious.
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Meal plan for the week! Food lasted longer than expected so I didn’t make the pad thai and broccoli this week, I’ll make it next week instead. Trying to make things easy on myself so lots of bowls.
DH Breakfast: Potato Pesto Frittata
My Breakfast: Spinach + Berry + Banana + Protein Smoothie
My Post Workout: Eggs + Jalapeno + Tomato
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Friday Dinner: Grilled Cheese + Sweet Potato Bisque
Saturday Lunch: Sweet Potato Bisque
Saturday Dinner: Tofu Pad Thai + Garlic Broccoli
Sunday Lunch: Sweet Potato Bisque
Sunday Dinner: Tofu Pad Thai + Broccoli
Weekday Lunch: Mashed Potato Bowl w/ Sausage + Peppers + Cheddar
Monday Dinner: Couscous Tempeh Bowl (w/ chickpeas, fava bean, mint, tomato, peppers, onion, lemon, feta)
Tuesday Dinner: Couscous Tempeh Bowl
Wednesday Dinner: Couscous Tempeh Bowl
Thursday Dinner: Frozen Beef Enchiladas
Friday Dinner: Frozen Beef Enchiladas
Saturday: Random Leftovers
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Saturday: pancakes! And spaghetti squash gratin
Sunday: cereal for breakfast then
Vegan gf except for some cheeses
Apple crumble
Pumpkin custard
Cheeses and dips and toast and biscuits
Roasted veggies: potatoes, carrots, parsnip, broccoli, mushrooms
Gravy, cranberry sauce
Chocolate bars
Monday:
Leftover cheeses and dips
Spinach feta frittata
Roast chicken
Same mix of roasted veggies
Gravy, cranberry sauce
Keto pumpkin cheesecake
Apple crumble
Tuesday - go to take care of grandma. Bring leftovers/rummage through fridge and freezer
Wednesday - still at grandma’s, home after dinner
Thursday - baked beans on toast at lunch, chili produce delivery
Friday - wing it! Maybe tandoori fish+rice
My grocery bill has exploded since meal planning on this thread. But takeout is way way down.
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Thanksgiving leftovers:
Roast turkey
Mashed potato
Cauliflower cheese
Green beans with almonds
Roasted peppers (bell + shishito) in balsamic vinaigrette
Apple crumble pie
Cranberry sauce
Gravy
Harissa mayo dip
Tuesday - cauliflower cheese fritters with harissa mayo dip
Wednesday - roast turkey sandwiches with tomato jam, cheddar
Thursday - blistered green beans, rice, fried egg, shishito peppers, chili crisp
Friday - potato-salmon cakes, coleslaw with roasted red pepper chipotle dressing
I will probably put the gravy and cranberry sauce into the freezer.
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A couple of weeks ago I started trying out a new thing and I wanted to wait to see if it was worthwhile before sharing, but I think it is! So on high ability days I’ve been prepping starters for meals and freezing them, I froze 4 frittata starters (sausage, peppers, spinach, onion, tomato, potato, feta) so when I make husband’s breakfast now all I have to do is grab a bag and add egg. I also froze 6 starters for pad thai because we both love it but it’s a bit labor intensive to make it authentic and it doesn’t keep super well so I usually only make like 4 servings at a time; it’s just tons of mincing…so much mincing. I also froze a stir fry starter (not authentic just my own invention) using some of the same ingredients but also some other flavors not in the pad thai. And I froze a huge amount of pureed raw garlic and onion, which is a great starter for practically any sauce.
This new way of prepping is awesome for me and I thought I’d share especially since there are other people here who have super variable ability levels day-to-day. I’m definitely going to make freezing meal starters a regular thing.
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