Wow! It’s been quite the February for the blog… and it’s only the 7th!!!
On Sunday, we hit our “Thousand by Valentine’s Challenge” by reaching 1,000 “likes” on Facebook!
I celebrated by sipping champagne and watching the Superbowl with great friends (and of course delicious food!)
After the celebrating commenced, it was back to business! There were chef interviews, featured guest posts and new business cards, but the most exciting thing to happen this week happened last night!
Welcome to Little Leopard Book 2.0! While the changes are subtle, they were added to make the site easier to navigate and simpler to find more delectable recipes that you will love! Plus, the little leopard is always up for a fun, fancy makeover session!
Keep your eye out for more fun new features premiering in the coming weeks on LLB!
In the mean time, you can continue to expect delicious recipes with beautiful pictures that just might make you drool on your keyboard!
And speaking of… here’s a new one for you!
The idea for this dish came from a combination of things:
1. This weeks Chopped Challenge: Bacon, Cheddar Cheese, Rice and Potatoes
2. Dinner for my vegetarian web developer (must feed the man that knows “the code”!)
3. My girl Tessa’s request for a “Healthy Casserole” dish that is (and I quote) “simple, delicious, healthy and packed with veggies!”
4. My overwhelming craving for curry last night!
So, here goes my thought process: Vegetarian Curry (check numbers 2 and 4 off of the list!), then top part of it with crumbled bacon (check part of number 1 off the list), then layer rice on the bottom of a pan, vegetables on top, sprinkle with cheddar cheese (bam! check 1 and 3 off the list!)
If you didn’t follow my reasoning, no worries, you really only need to know a couple of things: this dish is amazing, it can be prepared vegetarian (or with bacon) and it’s a new, innovative casserole recipe that can only be found on LLB!
- 1 tbsp olive oil
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 red onion (sliced)
- 1 lb potatoes (cut into chunks)
- 1 lb sweet potatoes (cut into chunks)
- 1 cup carrots (sliced)
- 1 cup mushrooms (sliced)
- 2 tbsp fresh ginger (chopped)
- 3 cloves garlic (minced)
- 1/2 cup curry powder
- 2 tsp bay leaves
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp sweet paprika
- 1 tsp chili powder
- 1 tsp red pepper flakes
- 2 tomatoes (pureed)
- 2 cups sour cream
- 2 cups milk
- 2 cups white rice
- 1/2 cup cheddar cheese
- 4 slices bacon (fried and crumbled – optional)
- 2 tbsp green onions (chopped – garnish – optional)
- 2 tbsp fresh basil (chopped – garnish – optional)
Begin by heating the olive oil over medium heat in a large skillet, wok or dutch oven. Next, add the bell peppers, onions, potatoes, sweet potatoes, carrots and mushrooms.
Saute for 12-15 minutes. In the meantime prepare the curry sauce by adding the fresh ginger, garlic and all of the spices to a blender, spice grinder or food processor.
Blend well, then whisk the spice mixture in with the pureed tomatoes, sour cream and milk in a medium saucepan over low heat. Simmer for 3-5 minutes.
Next, layer the rice (uncooked) in the bottom of a 9″ x 13″ baking dish.
Once the vegetables are cooked, remove from the stove and spread on top of the rice.
Next, pour the curry sauce on top and sprinkle with the cheddar cheese.
Bake at 350° for 30-40 minutes or until cheese is bubbly and the vegetables are tender.
Top with the green onions and basil if desired.
Next, spoon the casserole into serving bowls and sprinkle with crispy bacon (if you’re feeling the need for a little meat!)
I will admit, one of the reasons that I absolutely love this recipe is because I am totally obsessed with the yellow curry sauce! Ever since I made it for my Indian Chicken Curry Pitas I was totally hooked!
Now grab a fork and dig in!
♣ Vegetarian Option: This recipe is vegetarian (when the bacon is left off!)
♦ Gluten Free Option: The recipe is gluten-free.