MIA helped me cook Thai food

oh my GOD i was bored with butternut squash. i love squash but sweet squash is a key baby food and i feel like i've been steaming squash non stop for the past year-even the munchkin was spitting it out-BLEH.

so when a coworker gave me some of her curry with acorn squash in it, i rejoiced. for serious.

SING THIS WHILE YOU COOK - you'll understand soon...


i found a recipe. i like how flexible she is with the ingredients, and that it doesn't include "curry paste". you know the thai ladies aren't buying jars of curry paste, why should i? anyway, i also took the opportunity to enjoy the bounty of bay area markets and learn about kaffir lime leaves and galanga. there was some old lemongrass in the fridge, too...

things i changed: sub 325 degrees, use one .5 lb fillet of cod (not farmed, not endangered). round two included turnips, carrots, broccoli. i have no idea how long i cooked it, whoops. i put it in a pie dish because i need a casserole dish :/

it's delicious. baby likes it too. but i forgot the butternut. whoops. so after i cooked everything, i pulled out the chunks and replaced them with slivered butternut (the thinner the slice the easier the knife goes through?!discoveries!). baked for approx 20 minutes at 375.

TO MAKE THIS EASIER-

there's no reason ( i don't think?) that you couldn't make a ton of this stuff and freeze jars of sauce for the next time. one day i'll try that.

And for more homework- GROW YOUR OWN
thaitable says "If you live in a nice and warm place with no frost try grow galangal in your yard. It has beautiful flowers that resemble orchids."

bored with food- go asian

i was so bored with my own cooking the only thing i could find to eat was a pan of brownies. after my heart exploded from palpitations, i made some:

yellow thai curry with cod, carrots, broccoli, a couple turnips (next post)

and then, with some leftover twirlie pasta, i went "peanut".
sesame oil and a spring onion, a few cloves of garlic (remaining from the curry, in fact) into the frying pan

add a few julienned turnips, thin carrot discs, tablespoons of almond butter (peanut would be better.), 1-2 T tamari, red pepper flakes, some canola oil. before everything got cooked too much, i added a little water to steam it up. then tiny pieces of broccoli...and in go the noodles! done!

i added peanut butter a few times. and another dash of sesame oil...there's probably a technique for knowing the proportions up front.

but AMEN for a fresh flavor with lots of fat. i appear to be hungry for fat, so that's a WIN. (i'm not afraid of fat- one day i'll go GAPS and BOY will i eat a lot of delicious fats then)