Recipes Master 12

This creamy cashew chicken recipe is completely dairy-free (expect for the butter), but that’s not why you should make it. You should make this simple curry because it’s so rich and satisfying that you won’t even care that it’s better for you, and possibly the cows. It really is pretty remarkable how similar the cashew cream is to regular heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster than cream, which usually has to be reduced a bit before it will coat the meat. As far as the rest of the ingredients go, there’s nothing too exotic, except maybe for the garam masala , which in case you’re wondering, translates to “hot spice.” There are many variations, but if you can’t find one, the most common ingredients are cumin, coriander, cardamom, cinnamon, cloves, ginger, nutmeg, mace, dried chilies, sesame seeds, mustard seeds, bay leaves, and turmeric; just in case you want to whip up a batch of your own. Speaking of spices, how much ...

There’s nothing like a big, steaming bowl of comfort food to make everything seem all right, and this dark, but delightful black lentil stew with sausage and kale is no exception. Whether you’re battling a lack of sunlight, or troubles at work, or you’re a NY Giants fan, a dish like this can do wonders to brighten your mood.   Sausage and lentils is a marriage made in heaven, and so good together, that not even kale can ruin it. I’m kidding, and actually love kale, but if you’re not the biggest fan in the world, maybe try it one more time in this. As long as you cook the greens until they get nice and tender, you’ll be surprised how sweet, and mild they become. In case that’s asking too much, spinach, and/or other vegetables will also work here, as these types of recipes are a perfect catch-all for seasonal produce. You people with neighbors who grow zucchini should pay especially close attention to that last part. Regardless of what you add, or don’t, I really do hope you give thi...