07-05-03_noodlesoup.jpgI was enticed by the list of ingredients in this curry-stew recipe, from 1,001 Delicious Recipes for People with Diabetes, although I knew from the start that I would not be using a “frozen stir-fry blend.” Instead, I combined half a red pepper, half a green pepper, frozen broccoli, and half a small acorn squash, to total 4 cups of vegetables. And who knows how “Vietnamese” this recipe really is?

I used 3 1/2 cups of vegetable-bouillon broth, and found that this “stew” ended up being too “soupy,” considering you’re also using 3 cups of coconut milk. I could have used half or less of the vegetable broth, if I wanted a thicker stew. Another thing: there wasn’t enough of a vegetable presence to qualify as a “stew.”

The teaspoon of “Oriental chili paste” was the perfect amount to use for flavor. Rice stick noodles were interesting to use, for a change. After 15 minutes of cooking, I added the combined flour, water, and lime juice (which the recipe failed to emphasize). This acted as a thickening agent, although not enough, as I’ve already said. I needed to add 3 tsp. of salt at the end. Dave yearned for more lime flavor.

RECIPE: think of this as a “soup” and you may enjoy it more
maybe 30 minutes of total time
curry and spice, but not enough lime

I’m ready to try a good, comforting pasta recipe. Next time, I’ll cook “Pasta with Lentils and Kale,” from the April 2007 issue of Gourmet. Visit my site on Tuesday, July 17, to see what happens.