Oh, in case you're wondering about my Asian night comment. Now that I'm well in my second trimester (yes, I'm expecting my own little sweet pea this winter!) and not relying on giant crockpots full of doubled and tripled recipes to freeze in order to feed the family each night I'm back to cooking most days each week, which means back to making international food more often. How much more? Well, I'm experimenting with a new way to menu plan. Each day of the week minus one is assigned a continent. If I need to plan a meal for that day of the week I can think of recipes from that continent (or the oceans if you wanted to add a just fish night).
Monday: North America
Tuesday: South America
One day on the Weekend: Africa
We'll see how this strategy goes. So far so good. It has certainly streamlined menu planning.
3 tbls coconut milk
dash of curry powder1 teaspoon chili powder1 1/2 teaspoons ground coriander 1 pinch ground turmericsalt to taste2 teaspoons oil1 onion, chopped1 small cinnamon stick1/2 teaspoon cumin 4 tomatoes, chopped1 pound fresh pea pods, shelled (you can use frozen too)