The past few weeks have been a blessing in disguise. In disguise, for one, because I've felt as though I was being humbled over and over again, never quite seeing the light at the end of the tunnel. Does that sound familiar at all?
In a series of not-so-life-threatening, yet still very important events in this little world of mine--many of which I cannot recount clearly by the way, due to it all happening so quickly--I somehow developed bronchitis and just now managed to get to the end of the tunnel. Yes, the end is here and with hands raised I say, praise the Lord! Selah was of utmost concern though, with an endless spell of cold symptoms that only seemed to worsen by the day. Not to mention her three year old behavior which seemed to be in step with the way the cold made her feel, I realized that for someone who could barely croak a word to discipline her at the time, this was no easy feat.
Time is of essence, naturally, when I can barely get myself out of bed to nurse Tabitha and take care of Selah. And so I did. I did what many moms do or for some, only dream of doing, and I struggled my way through the weeks learning of my shortcomings as well as God's grace through it all. I honed into my motherly instincts and skills and survived, with Greg's help and support of course. Needless to say, I've grown an immense amount of gratitude for the little things in life that I've perhaps taken for granted, as well as an increased respect for parents with chronic illnesses. You guys are amazing.
With Christmas coming up very soon I've even managed to think of projects ahead of time (before I developed bronchitis). Thinking ahead of time for any holiday, you see, is a quality that I lack to embarrassing measures. We decorated the Christmas tree before December and I created my first DIY wreath.
I've been trying to use my time efficiently in the few and far in between moments of 'leisure'. Admittedly, we've been eating take-out Pho far more often than we probably should. And may I just say that I'm completely fine with that? Pho is the food of the gods, of the ill, and of the busy.
During those times when I'm desperate to get back into the kitchen, I come up with dishes like this kare (curry) pot pie, a layer of familiar flavors hailing from Korean, Japanese, and American cuisine. A savory pie of sorts, really. Maybe more like a less greasy and obviously not fried version of Japanese gorokkae (croquette)? Or perhaps it's more accurately reminiscent of Korean kare-raizu (curry rice) without the rice. Whichever the case, it is an extremely easy dish that can be made with leftover curry and pre-made pie crust. The different components of this pie are simply layers to be assembled when it is ready to bake. What's even easier is the fact that Korean/Japanese curry is prepackaged and the hardest part is chopping up the meat and vegetables. I used pork for this dish but feel free to use chicken or beef. Perhaps this is a dish you can use during this busy Christmas season. Stay safe and thank you for reading!
Golden Curry Pot Pie
Makes one 9 inch pie || curry sauce recipe taken from S&B Golden Curry
Time: varies depending on whether you use pre-made pie crust, leftover curry, or both. The curry sauce itself takes no more than 30 minutes.
Tools: large mixing bowl, 8-10 inch pie plate (keep in mind baking time may vary by a few minutes depending on size), plastic wrap, rolling pin, shape cutters if making special crust, medium pot, aluminum foil
Ingredients for crust
2 1/2 cups all purpose flour
1 tsp salt
1/2 cup cold unsalted butter+4 tbsp
3 tbsp sour cream
5-6 tbsp ice cold water
For the crust make sure to use the butter, sour cream, and water as cold as possible. In a large mixing bowl, combine flour and salt. Chop butter into tiny cubes, keeping it as cold as possible, and gently knead it into the flour mixture, but knead it as minimally as possible. Over kneading will cause the gluten to toughen the dough. Knead just enough so it will become barely crumbly. Add sour cream, and then a tablespoon of water at a time so the dough comes together roughly into a ball. It should not be too sticky. Then press slightly into a disk, wrap in plastic wrap and refrigerate for 2 hours or more, or even overnight.
Ingredients for curry
1 tbsp oil
1/4 of an onion, chopped
1 large potato, peeled and cubed
2 large carrots, chopped
1 lb pork, cubed
1 1/2 - 2 cups water
1/2 tsp curry powder (optional)
3.5 oz box of S&B Golden medium spice curry (or other brand)
Heat oil in a wok or medium pot over medium heat, add vegetables and cubed pork. Cook until vegetables are slightly caramelized but not charred. Add water and bring to a boil; reduce the heat to a medium and simmer for approximately 8-10 minutes or until vegetables are slightly tender. Break the curry cubes into the pot over low heat and, mixing every now and then, and simmer for approximately 5 minutes. Set aside. Can be served with rice.
Preheat oven to 425 F. Take out the dough from the refrigerator and let it sit for about 10 minutes. On a cold flat surface, roll out the dough with a rolling pin to about 1/4 inch in thickness. Cut off about half of the dough and press it into the pie pan coming up to the top of the pan. With the other half of the dough, divide it into two. On one of the pieces of dough, cut out little shapes if you desire to make a decorative crust. You can even make braided designs!
Pour the curry into the pie pan, cover it with the untouched crust and seal the sides. Place decorative pieces on top gently. Then poke tiny holes on the top crust. Cover the sides of the crust (the periphery) with aluminum foil and bake for approximately 25 minutes, remove the foil and bake for another 10-15 minutes or until top is golden brown.