Curried Alfredo Sauce with Artichoke Hearts and Roasted Red Peppers

Alfredo Sauce with Artichoke Hearts and Roasted Red Peppers


-1 jar of artichoke hearts (drained)
-1/2 jar of roasted red peppers (drained)
-1 onion chopped
-1 portebello mushroom (tonight i didn't have)
-1 jar of Pre-made Alfredo (was in a rush)
-1 tablespoon curry powder
-1/2 teaspoon chili powder
-fresh lemon


-in a frying pan I fried chopped onions with a small amount of olive oil, if I had mushrooms would have added at this point.  Once the onions were cooked and translucent I added the roasted red peppers, the artichoke hearts, I allowed them to cook and using a wooden spoon I chopped them up while cooking into bit size pieces.  I then poured in the Alfredo sauce, to ensure all the sauce was out of jar I add milk to it and shake it.  I let it simmer for a while and then I added the curry and chili powder.  I served with the pan fried chicken and just before I ate my plate I used a little fresh lemon which adds freshness and cuts the fat.  

Red curried lentil vegetable curry

Vegetarian Dinner

Tonight my friend came over that is a vegetarian, she however eats fish.  I was a veggie for about 8 years, so it is fairly easy for me to make up a meal.  I wasn't expecting her, so this dinner was on the fly.  I decided to make the same tuna salad I made the other day, the almond brittle tuna salad with apples tonight instead of pears. It turned out amazing.  I then  also made a curried red lentil red curry with veggies served over brown rice noodles.  She was full.s able to get enough protein from this meal, almonds, goat cheese and tuna in the salad, and lentils in the curry.  As a former vegetarian it can be so difficult to get all the protein that is required in a lot of meals.  Remember when cooking for a vegetarian they need protein to keep 

 Amazing Tuna salad with almond brittle, peppercorn goat cheese and roasted apples.

(see my recipe from April 2nd)

 This is the red lentil red curried vegetables

Red Curried Red Lentils


-1 cup red lentils (rinsed)
-2 cups vegetable broth


Wash red lentils in water until water clear.  Add the vegetable broth and start to boil on medium high heat.  


-1 medium large onion chopped
-sweet potatoes chopped in coins
-2 cloves of garlic
-3 carrots chopped
-2 celery stocks
-1 can coconut milk
-red curry paste
-broth
-juice of  1 lime
-cilantro
(can of pineapples optional)
-lemon grass
-lime leaves 




-In a frying pan a splash of olive oil, add onions, carrots, sweet potatoes, cook until browned.  Add coconut milk, 1 cup veggies broth, red curry paste, juice of a lime, 1 tablespoon lemon grass chopped
lime leaves and can of pineapple and simmer.  Add the cooked lentils and allow to cook for a half an hour, serve over rice, rice noodles of quinoa.

A night on the town

Last night I took a night off,.  I went out with a friend for a night on the town.  We started on Baldwin Street, at Cafe la Caffe, where we had bruschetta and wine which was amazing.  We then walked a few doors down to Bodega, which is my favourite restaurant.  i had Scallops on top of a baked apples over wilted spinach in a curry sauce, followed by a steak and frites and for dessert orange creme broule.  It was an amazing meal.

my red curried sweet potato soup with coconut milk and pineapple

Good morning, It is a beautiful day here in Toronto.  I am on my way out to a park to spend time with my kids.  Before I go I was asked to post my red curried sweet potato soup with fresh pineapple and coconut milk.


I love my Dutch oven, as I have never burnt anything in it.  It is an essential thing in my kitchen...you can leave things simmering all day without worrying to have to stir all the time.


T's Red Curried Sweet Potato Soup 


-3 sweet potatoes peeled and chopped into your desired thickness, I like mine to fit on a spoon
-2 tablespoons olive oil
-2 yellow carrots sliced like coins
-2 small onions sliced
-2 cloves of garlic minced
-1 shallot chopped
-4 tablespoons of red curry paste (depends on your level of spiciness)
-1 tablespoon lemongrass chopped
-1 tablespoon cumin
-1 teaspoon grated ginger
-3 or 4 fresh basil leaves
-2 or 3 kaffir lime leaves
-chilli oil if you have
-1 lime squeezed
-2 cups of fresh pineapple in chunks
-500ml of veggie or chicken broth
-1 can of coconut milk
-fresh cilantro chopped to garnish


-in a large pot over medium, add olive oil, sweet potato, onions, carrots, cook until onions are clear, add shallots and garlic and cook for a few minutes add the red curry paste and mix with veggies, add the lemon grass, ginger, cumin, basil, kaffir lime leaves, pineapple, broth and coconut milk.  Reduce to simmer for an hour to allow all flavours to infuse.  You can add chunks of chicken as well.  


Also if you have the ability to purchase a can of AROY-D Red Curry then you can add this can and omit from curry paste down to chili oil.  (this is what I do when rushing)  The prep time is about 10 minutes, cooking about 1 hour and a half.  


The pineapple sweetness with the heat of this dish is just incredible.  One of my favourite soups.  Sometimes I also throw in chopped waterchestnuts or bamboo shoots.