A Lightkeeper's Log

Jim C. Hines is fund raising for rape crisis centres, and in aid of this, he and his fantasy-writing friends have put together a book draw. The more that gets donated, the more chances there are to win a book (including an ARC of his new book, and some awesome novels that I already own). I would strongly advise going over to take a look, donating to your local or national rape crisis centre, then e-mailing Mr. Hines to enter the draw.

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Easy Vegetable-Chicken Curry (for four)

2 tablespoons vegetable oil
1/2 purple onion, coarsely chopped
3 cloves garlic, minced
1 3cm piece of fresh ginger, finely chopped

1 tablespoon chilli flakes (more or less depending on how spicy you want it, this makes it mild-medium)
1 teaspoon ground turmeric
1 teaspoon ground cumin (it's better if you get whole cumin, toast it, then grind it yourself, but I often file this under "Who Has Time?")
1/2 teaspoon cinnamon
1/4 teaspoon salt

6 chicken thighs (boneless best)

1/2 cup dried apricots, sliced
3 large carrots, sliced
2 large tomatoes, coarsely chopped

1 small head of broccoli, cut into bite-sized pieces

Heat oil in pan set to medium, then add onion, garlic and ginger. Stir until coated with oil then add spices, and stir until onion begins to turn translucent (be careful not to overcook, or you'll burn the garlic). Add chicken and fry until both sides are lightly browned. Add apricots, carrots and tomatoes, stir in thoroughly and cover pan. When the curry starts to bubble, reduce heat to a simmer. Cook until the tomatoes lose their form, the carrots are just tender and the chickens starts to fall apart. Uncover, stir in broccoli and cook until the broccoli is tender but not mushy. Serve on brown rice.


Garlic Ginger Rockfish (for four)
1 tablespoons butter
1/4 purple onion, finely chopped
1 clove garlic, minced
1 2cm piece of fresh ginger, finely chopped
1/8 teaspoon ground cumin (it's better if you get whole cumin, toast it, then grind it yourself, but I often file this under "Who Has Time?")
1/8 teaspoon salt

2 large fillets of salt water white fish. I used black rockfish, but this works with cod, halibut or even tilapia (When buying fish, it's a good idea to consult the sustainable seafood guide to make sure you get something Ocean Friendly).

Melt butter in large pan on medium heat. Add onion, garlic, ginger and cumin and salt. Stir until garlic starts to brown and onions are translucent (be careful not to overcook, or you'll burn the garlic). Add fish and cook on one side until it starts to brown, then flip and cook until the flesh is just tender and coming apart. Serve with brown rice and a green salad.