You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Food

  • Cheez-It fans find many uses for snack
    Chocolate-covered Cheez-Its, wedding cake Cheez-Its, even a Cheez-It cocktail  … they’re all out there. Ditto for Cheez-It jewelry and even Cheez-It tattoos (would that be Cheez-tats?
  • Get hip to Brussels sprouts with 10 fresh ideas
    Not so long ago, there really was only one way to eat Brussels sprouts. It involved boiling the sprouts into oblivion.
  • Roast beets for make-ahead holiday recipe
    Beets are the perfect addition to bountiful fall feasts. They are satisfying without being heavy, and their rich ruby and golden tones add visual interest to any seasonal color scheme.
Advertisement
Kimberly Dupps Truesdell | The Journal Gazette

Dash ... we tried it

The recipe reviewed here appears on Page 6 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.

Chicken Pumpkin Curry

Difficulty: Easy

Cook time: 30 minutes

After a well-intentioned but unfortunate attempt at green curry, I told my husband I was going to leave Indian food for the restaurant chefs.

It was a promise he reminded me of as he tried the Chicken Pumpkin Curry. Thankfully, it was in a “See, you can do it” way and not “don’t do this ever again.”

The curry was a cinch to make, and I took help from pre-sliced mushrooms and pre-cooked rice I had in the freezer. Pumpkin added a creaminess and richness, but the flavor was almost undetected, especially by my picky boys.

Holiday special: This recipe would be a great way to use Thanksgiving leftovers, substituting roasted turkey for the chicken and, if not available, butternut squash for pumpkin.

– Kimberly Dupps Truesdell, The Journal Gazette

Advertisement