That sounds a lot like my favourite approach to food; heavy on the veg, with integrating flavours/starchy staple/meat added as seems suitable. I've been trying out more Vietnamese food recently as seeming to fit well with this approach, but I do know what you mean about the trouble with so many ingredients. I have found that the more I make this chicken satay recipe though, the quicker and quicker I find I get at it, to the point where I find myself scanning up and down the list thinking I must have missed something out to be done that quickly.
(Though right now I'm going home to cook a big dish of cheese and bacon pasta myself. Cold, tired and fed up of being made to drive in rush hour traffic = carbonara o'clock.)
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timeasmymeasure
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Date: 2014-05-28 03:53 pm (UTC)(Though right now I'm going home to cook a big dish of cheese and bacon pasta myself. Cold, tired and fed up of being made to drive in rush hour traffic = carbonara o'clock.)