Recipes/Preparation of food. Pics okay, but tell us how it's prepared.

[joayne]

Sorry, missed the convo about garam masala. It is of North Indian origin although it is now generally associated with Indian food. You don’t typically find it in South Indian cuisine. It is a very regional thing and is typically made by grinding anywhere from 7 or 8 to a dozen ingredients, typically spices and seeds. My mother used to grind garam masala at home regularly but I just buy it from the Indian grocery store.

...and I spend time roasting and grinding

 

[OhLook]

Tofu salad

An improv I made for a potluck. I hadn't used some of the ingredients before. Many of them could be replaced or omitted; just use whatever seems to combine well.

Base: Firm tofu.
Crunchies and other additions: Cucumber, radish, chopped pecans, pomegranate seeds, pumpkin seeds, chopped fresh dill.
Dressing: Coconut cream with very small amounts of lemon juice, apple cider vinegar, salt, pepper.
Garnish: Dill stalks or sprigs.

 

[SkedAddled]

A recipe I copied from a magazine published over a decade ago,
I still return to this turkey stuffing. I've never stuffed the bird with this,
as I like it to let gravy soak it up.
People love this stuffing whenever I share it out.

Represented here with my own notations:

Cornbread-sausage Stuffing​

1 pound pork sausage - Sage-seasoned variety is ideal
1 ½ cups chopped onion
1 cup chopped celery
2 beaten eggs - I've never incorporated eggs
1 tablespoon ground/rubbed sage - More, if desired
2 teaspoons poultry seasoning - Makes a noticeable difference
1 teaspoon salt
½ teaspoon pepper
4 cups crumbled cornbread - 2 bags Pepperidge Farm/4 boxes of other for substitute
3 cups dry white bread cubes - I omit this for full-on cornbread
2 cups finely chopped, peeled - 1 whole large tart green apple for me, cut whole, unpeeled
cooking apples
1 cup chopped pecans, toasted - I’ve never toasted these
½ cup snipped dried apricots - I prefer to omit this
1 ½ cups chicken broth

In large skillet, cook sausage, onion and celery,
til meat is no longer pink. Don’t drain; set aside.
(I normally start cooking the sausage to break it up,
add the onion to cook down, then add celery.)

In a very large mixing bowl, combine eggs, sage,
poultry seasoning, salt & pepper. Add cornbread
and bread cubes; toss until coated. Add sausage
mixture, apples, pecans and apricots. Add broth,
tossing lightly to moisten.

Place stuffing in a lightly greased 3-quart
casserole. Cover and bake at 375º for 40 minutes.
Uncover and bake 5 to 10 minutes, until golden brown.

NOTES: I’ve never greased the dish for the oven, to no adverse effect.
I prefer full-on cornbread instead of a mix with white, thus the note
of 2 bags/4 boxes above. These also add some of the seasonings.

Any/all ingredients can be omitted or adjusted to preference.