Sunday, January 31, 2010

Thai Red Curry


This dish is spicy and sweet, vegan and gluten free! Fun for everyone!

Serves 4

Ingredients:

1 Cup of Jasmine or Basmati Rice
2. Cups of water
1 1/2 Tbsp. Store Bought or 1 Batch of Home Made Red Curry Paste
My Choice: see the Red Curry Paste recipe on my blog, and use the whole batch
My Store Bought Choice: Thai Kitchen
1 Can of Coconut milk
     To be honest, it tastes waaaaay better with whole coconut milk, but it is healthier to go light. :(
1 Tbsp. Soy Sauce (extra to taste)
1 Tsp. Dark Agave Nectar (Optional)
1/2 Lime
5 Sprigs of Cilantro
1 Tbsp. Sesame Oil
Veggies galore!
I like to use 1 med onion chopped, 1 med carrot peeled and thinly sliced, 1 med zucchini, 1 small handful of cauliflower, 1 small handful of broccoli, and 1 small handful of snow, or sugar snap peas.

Rinse the rice. combine the rice and water and bring to a boil over high heat. Once boiling, lower the heat to the "low" setting. Cook for 40 minutes, or until tender. Add water while cooking if necessary.

While the rice is cooking. Heat the oil in a large frying pan or wok. Once hot, add the veggies. Stir fry the veggies at medium-high heat until the onions become translucent; the rest of the veggies should still be fairly crunchy. Stir in the red curry paste until smooth, then add the coconut milk, lime juice, and soy sauce. If you like your curry on the sweeter side, add the agave nectar. Let the mixture simmer at low heat for 5 minutes. Add the leaves of the cilantro to garnish.

Serve over rice, and enjoy!!!

Red Curry Paste

This yummy mixture is the foundation for making Thai Red Curry. It's way more fun to say you made it all from scratch!

Ingredients:

1 1/2 Tbsp. Tomato Paste
3 Thai Chiles (If ya cant find 'em, use 1/4 tsp of Cayenne)
1 Lime
1 Large Clove of Garlic
1 Green Onion
1 Stalk of Lemon Grass, White/Yellow Part Only.
5 sprig-a-roos of Cilantro, Leaves Only
1 Thumb Sized Piece of Galangal (Thai Ginger)

You can usually find galangal at local specialty stores or asain markets. I get mine at a healthfood store. Galangal looks similar to ginger, but it is whiter and waxier. The taste is somewhat similar, so in a real pinch, you can use ginger. I don't particularly care for ginger, so I hold out for galangal.


Peel the galangal and toss it into a blender, food processor, or if you have one, a Magic Bullet (I love, love, love my Magic Bullet!). Next, wash the lime and take a 1 inch x 1/2 inch section of zest (try to only take the green part, as the white part makes it bitter). Add the zest, and half of the lime juice. Remove the stems from the cilantro and add the leaves to the mix. Add the garlic, tomato paste, chiles (I seed mine), Lemongrass, and the first 2 inches of the green onion.

I won't lie, making this paste was a little tricky. I first used my handy dandy Magic Bullet, but the mixture was to small and once it flung to the sides of the container, there was nothing left for the blades to chop. My suggestion would be to do as much as you can in a blender, food processor or magic bullet and then transfer to a mortar and pestle. Hooray for arm workouts!

See you at the Thai Red Curry recipe!!!

Saturday, January 30, 2010

"Chicken" Enchilada Casserole


Yum! This dish is so good and creamy and sooooooooooo easy! It's the perfect thing to warm you up on a cold winter day.

Serves 4

Ingredients:
1 Can of Semi-Condensed Cream of Mushroom soup
Gluten Free Choice: Health Valley Organic
My Choice: Amy's Organic
1 C. of Sour Cream
1 Can Diced Green Chiles
1 C. Shredded Cheese
1 Bag Quorn Chick'n Tenders or if you don't like Quorn, don't eat eggs or wanna go gluten free: 1 Block of extra firm tofu cubed and sauteed.
1/2 tsp. of Chile Powder
1 Tsp. of Mexican Seasoning
My Choice: Frontier Salt-Free Blend
Salt to taste

1 Pack of Corn Tortillas
Tip: If you're not buying organic, read the package, sometimes there's weird preservatives mixed in. Yuck!

I keep some Masa on hand, because I always seem to forget to buy tortillas. The tortillas are really easy to make. You just use 1 part masa and a little more than 1 part water. roll the mix into 1-2 inch balls and roll them out between a bottom layer of plastic wrap and a top layer of waxed parchment. They taste good, but they're really ugly, and they're like Pangaea. They start off whole and end up in 7 pieces...
"Ummmm...that's a tortilla?"
"Yup! Sure is"



Preheat the oven to 350.
Combine the mushroom soup, sour cream, green chiles, and spies. Stir it on up! Mix in the frozen bag or Quorn or the sauteed tofu. Line the bottom of an 8 x 8 class casserole dish with the tortillas. Next add the "Chicken" mixture, then a layer of cheese. Do it all again! Tortillas, "Chicken" mixture and Cheese. Tah dah! Stick it in the oven until golden brown and bubbly.




"Put me in Coach, I'm ready to play!
"

You'll end up with a warm an filling casserole that is a whole meal in its self!!! Enjoy!

Monday, January 25, 2010

Recipes coming soon...

Woo hoo! My first blog ever! I've gathered some really yummy vegetarian recipes over the years that I can't wait to share!!! I'm also excited to post my experiences with teaching and taking yoga classes and to share all my crafty crap that all of my "old lady at heart" friends will appreciate.