Anyone who knows me knows that cooking and cleaning is pretty much how I deal with everything. Stressed out at work? Clean the house and make cookies. Heartbreak? Clean the kitchen, make brownies. Angry at someone for some reason? Sounds like laundry and spaghetti night to me. Friends are coming over? Time for some experimental home decorating and a ridiculous amount of appetizers. Drinking? Pie and cleaning the carpet. Well, now we can add another situation to the list: recovery. I’ve been on and off sick for the past two months and with ZERO time to get anything done. Today I am better and the result is doing 2 months worth of laundry, cleaning the kitchen and laundry, and homemade vegetable curry hotpockets. The last is a recipe I made by modifying this one. (Her blog is fan-fucking-tastic, by the by…I steal so many recipes from there. Anyway, here’s my variation.
The dough I kept the same. It’s so flaky and simple and perfect. Trust me, it’s to die for, but what I put inside…that’s a change-up…
- 10 white mushrooms, chunked
- Two carrots, chopped
- 1/3 c. frozen peas
- 1 bunch frozen chopped green onions
- 1 baking potato* (* is for mashed potatoes)
- 1 c. shredded cheddar
- 3 tbsp curry powder
- 1/4 tsp jerk seasoning
- 1/2 tsp garlic powder
- 1 tbsp butter*
- salt & pepper*
- 1/4 c milk*
- 2 tsp chopped garlic*
Chop potatoes into chunks and boil untill soft. Drain water, mash and add the other starred ingredients. (This is how my dad does mashed potatoes and I’m so in love with them.) While the potatoes boil, make sure to chop your vegetables and shred your cheese. Mix the potatoes, curry powder, other spices, and cheese together in a bowl. Mix in vegetables. Spoon mixture into crusts. Here’s a secret with this filling, though… I always end up with extra, so I heat a large spoonful of it up, put it on a toasted english muffin with an egg over easy, and eat that for breakfast. Soooooo good.
Well, pictures’ll come later. I need to put in another load of clothes. Ta!
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