A Challenge, You Say

Accept!

As mentioned in a previous blog entry, Sunday night was the dinner with a few of our good friends - our good friends that also have "food specifications". :)

 The "situation":  The meal had to be  sans dairy, soy, gluten - and meat.  These were the musts from the ladies.  We also had a few dislikes (olives, chickpeas, mustard, yogurt).

Our goal:  come up with an appetizer, salad and main-course that everyone could have.

Well, we all just came to terms with (or the boys did anyway) us having a taste-less meal... but I believe we came up with something that was quite filling and delish.

Started provided by Sarah L:  veggies and rice chips and hummus (both original and jalapeno) - and let me just point out that I have been craving Sea Salt Rice Works chips and Our Compliments Jalapeno Hummus every hour since Sunday...

Salad provided by Sarah D:  A veggie-filled salad with feta for everyone else - and chopped rice cheese for me :)  (Please note:  Do not take a bite believing you will taste cheese).

Main Course provided by me:  Thai Potato Curry, which just happened to also be nut-free - just in case. (see recipe below)

Dessert:  Wine and Strongbow

It's a shame I didn't get a picture.  I will make the potato curry again - definitely - but will go for a bit more curry as I prefer for it to have a bit more "bite".  Jon whipped up a bit of extra curry to pour on, using the left over coconut milk, curry paste, a small handful of chopped cilantro, basil (thai basil would be ideal but we only have regular), and 3 or 4 lemon verbena leaves (in place of lemongrass) - this worked perfectly.

Thai Potato Curry
 (I multiplied these measurements by 1.5 as I was cooking for 6.  This serves 4)
Ingredients:
2 tsp of veg. oil
1 large chopped onion (about 1 1/2 cups)
2 1/2 tsp of green curry paste (this is not very spicy)
1 lb red-skin potatoes cut into 1/2 -inch cubes (we used regular baking potatoes)
1/3 cup coconut milk
1/2 cup veg. broth
1 cup canned whole tomatoes with the juice
1 tbsp lime juice
1 tbsp chopped fresh basil
3 cupe hot cooked rice (I used basmati)

1. In a large pan, heat oil on medium-high and add onion until golden (5min)
2.  Add curry paste and stir-fy for 1 min
3.  Add potatoes and toss well to coat.
4.  Stir in coconut milk and broth.
5.  Lightly crush the tomatoes and add them and juice to pan.
6.  Cover and simmer until potatoes are tender (15 - 20 min)
7.  Stir in lime juice and basil.

Serve on rice!