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DD is home for Spring Break. I love cooking with her, exercising with her, and bouncing ideas off her head.
Last night she made curried green beans for her dad and me. She took a curried chicken recipe that she likes, and made it vegetarian. Clever girl! I’m proud of her!
Green beans – last night she used a 12 oz package of frozen green beans. You could, of course use fresh. If you use canned, drain them completely – no green bean juice!
Pineapple cubed – she used about a cup of canned pineapple, drained.
Raisins – she didn’t measure, about a half a cup
Walnuts – about a cup. She really likes using pine nuts, but I was out.
Curry powder – sprinkle generously. You should be able to see the yellow on the beans.
Ghee – she didn’t use ghee, but when I make this recipe, I will add 2-3 teaspoons.
Drain all but a little water from the cooked beans. Add the fruit, nuts, and curry powder. Heat until the flavors have a chance to mix.
I asked her if the measurements were right, and she said, “I just throw stuff in there until it looks tasty. You want the green beans to dominate, but a serving should have several pieces of pineapple, raisins, and nuts.”
One more thing. DD is trying to make an A in a Marketing course. You can help by filling out a simple survey (less than 3 minutes) on celebrity endorsements. Here is the link. DD thanks you in advance.
Perhaps Dr. D knows something about how the combination works that I don't know.
Perhaps since turmeric is so beneficial for all, and it is listed in the first few ingredients, while pepper and nutmeg are down near the end of the list, we get such a tiny amount of avoid that it isn't significant.
You make an interesting point, and your personal blend sounds really good.
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