Nick's Golden Curry (picture coming soon)

From guest chef Nick Ellington

Approximately four servings


1 large sweet onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 cup sliced white mushrooms
6 tbsp coconut oil (approximate)
1 tbsp
Golden Paste (or amount to suit--see note below)
2 cups cooked rice (1 cup raw)
1/2 cup sour cream
3/4 cup light cream or whole milk (substitute non-dairy milk if desired)
2 tbsp curry powder (original recipe used McCormick's "Red Curry Powder")
Sprinkle of seasoned salt and black pepper
4 tbsp soy sauce or tamari
2 tsp (approximately 1/2 tbsp) chili powder

Method: Heat oil on medium until hot. Cook onions on medium high heat for about five minutes, until soft. Add green pepper and cook for another five minutes. Add mushrooms, and the other ingredients except the rice and Golden Paste. Combine well and heat through, about ten minutes on low to medium heat. Stir in the Golden Paste. Serve over hot rice.

Note: You can adjust the amount of Golden Paste to accommodate the amount you typically have at one time. Since the recipe makes approximately four servings, use the amount that would be four times your usual "dose."

Variations: add 1/2 cup golden raisins or a pinch of cumin

1/2 cup tamari or soy sauce (or to taste)
3/4 cup peanut sauce
1/4 cup coconut oil
1/2 large white onion, chopped
1 red pepper, chopped coarsely
1 head broccoli, separated into florets
1/2 pound white mushrooms, sliced
1 lb. tempeh, coarsely chopped
2 tsp
Golden Paste
1 cup rice cooked in 2 cups water

Mix oil, peanut sauce and soy sauce in wok or frying pan. Add tempeh and cook on medium until mostly cooked through, about five minutes, stirring constantly. Add the vegetables, lower the heat to low/medium, and cook for ten minutes, stirring as needed to keep from sticking. Cover and cook on the lowest setting for another 15-20 minutes, to blend the flavors. Stir in the Golden Paste, and serve over rice. Makes at least four to six servings, depending on your diners' appetites and whatever else you include with it (a green salad would be the perfect accompaniament.

Variations: This is one of those dishes that will taste great with almost any combination of vegetables. You could substitute sliced spring onions for the chopped onion, add green pepper or substitute it for the red bell pepper, add a bit of hot red pepper, add pineapple or mango, whatever floats your boat. For a non-vegetarian version, use ground beef or chopped cooked chicken.


1 pound ground pork
1 teaspoon salt
1 teaspoon black pepper (freshly ground, for the best taste)
1/2 teaspoon sweet or smoked paprika
1 teaspoon dried basil
1 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 - 1 teaspoon red pepper (more or less, to your preference)
1/4 teaspoon fennel powder
pinch of thyme
pinch of oregano


I call this 'sweet' because the fennel gives it a hint of sweet flavor. It does not contain sugar or any actual sweetener. In fact, it is a very savory sausage that is appropriate both as a breakfast sausage and as an addition to bean soups and other similar recipes. You can play with the red pepper to give it just a slight tang, or a real bite. I have used both cayenne pepper flakes and ground cayenne pepper, and it's good either way.

In many years of making sausage, I have learned that it's best to mix the spices together first, rather than dumping them separately on top of the meat and then trying to get them all mixed in evenly. I measure the spies into a 6oz custard cup and mix them thoroughly before adding them to the meat.

The other thing I do is to mix up enough spices for several batches of my favorite sausage, and put those in a small Mason jar in the pantry. Then I can just measure out the amount I need for a pound of pork, rather than having to haul out all the spice jars every time I make sausage. To make this recipe for a pound of meat, you'll need about 7-1/2 tsp of the mix, if you use the larger amount of red pepper.

If you want, you can just put the pork in a large mixing bowl and sprinkle the spice mixture over it. But here's a tip. If you have a large chopping board, spread the pork out as much as you can to get a thin layer. Then sprinkle the spices evenly over the top. Roll up the meat with the spices inside, knead and mix a bit, then spread it out evenly again, and repeat. Do this as many times as needed to get an even distribution of the spices.

I don't recommend freezing uncooked sausage (which is one reason I don't make up more than one pound at a time). I feel that freezing a spiced mixture with this amount of fat in it results in an undesirable change in the flavor of the spices. That's a personal opinion, for which I claim no scientific justification at all. So take that's for what it's worth and do what's convenient for you.

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