Thursday, June 22, 2017

Coconut Red Curry with Tofu and Vegetables from The Pollan Family Table

Coconut Red Curry With Tofu And Vegetables
 
Sometimes we have a craving for a particular dish — and this is how our Coconut Red Curry With Tofu And Vegetables came about! This is a healthy, vegan recipe featuring fresh vegetables and tofu. We love curry — all different kinds — and we were in the mood for a curry with coconut milk. Having eaten a lot of curry in restaurants all over the city, we felt the consistency of the tofu was important and noted that the best tofu curry had just the right texture. We like the tofu to be firm on the outside yet still moist and chewy. We pan-fried it first before we added it to our vegetables and curry sauce and we couldn’t have been more pleased! We chose vegetables like asparagus and snow peas, along with broccoli and bell pepper — they seem to go so well with the curry flavor. If these are not available you can easily make substitutions.
We were amazed at how many different brands of red curry paste there are. We settled on Thai Kitchen brand for two reasons — we like its deep, rich flavor, and it’s available in most supermarkets.
(4 servings)
  • One 14-ounce package extra firm organic tofu, drained
  • 1 1/2 cups brown basmati rice, rinsed
  • 5 tablespoons extra virgin olive oil
  • 2 1/2 cups broccoli florets
  • 1 cup chopped asparagus, 1-inch pieces
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 3/4 tablespoon red curry paste (we like Thai Kitchen brand)
  • One 13.5-ounce can organic, unsweetened coconut milk
  • 1 tablespoon low-sodium soy sauce
  • 3 teaspoons light brown sugar
  • 1 cup sliced red bell pepper, 1/4-inch wide strips
  • 1 cup peapods, trimmed
  • Kosher salt
  • 1 tablespoon fresh lime juice
  • 1/3 cup chiffonade fresh basil
  • Crushed red pepper flakes (optional)

Place the tofu on several layers of paper towels on either a plate or cutting board. Cover with more paper towels, place a plate or another cutting board on top, and rest a weight, such as a small skillet, on top of that. This will press the excess liquid from the tofu. Let the tofu drain for at least 30 minutes. Cut into 1-inch cubes.
Meanwhile, cook the rice according to the directions on the package and set aside.
Line a plate with paper towels and set aside (this is for draining the cooked tofu).
In a large nonstick skillet over medium-high heat, heat 3 tablespoons of the olive oil until shimmering. Place the tofu in the pan. Cook undisturbed until golden, 5 to 6 minutes. Flip (we like using tongs for this) and cook until golden brown on the other side, about 6 minutes more. Drain on the paper towel-lined plate and set aside.
Wipe out the skillet with paper towels and heat 1 tablespoon of olive oil over medium heat. Add the broccoli and asparagus and sauté until lightly brown, 6 to 8 minutes. Transfer the vegetables to a bowl and set aside.
Wipe the pan clean with paper towels and let it cool. Heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and stir frequently, taking care not to burn. Add the ginger and the red curry paste and cook another minute stirring frequently.
Add the coconut milk, 1/4 cup of water, soy sauce, sugar, and stir. Add the bell pepper strips, peapods, and 1/2 teaspoon of salt.
Reduce the heat to low, and continue to cook, covered, until the pea pods are slightly tender but still crisp, 7-8 minutes.
Add the broccoli, asparagus, and tofu to the skillet with the peapods and peppers and mix. Remove the skillet from the heat and stir in the lime juice and basil. Season with salt to taste and crushed red pepper flakes if desired. Divide the rice and curry into bowls, and serve hot.



Monday, March 27, 2017

Easy Honey Garlic Slow Cooker Ribs

Easy Honey Garlic Slow Cooker Ribs

INGREDIENTS

  • 1 (2½–3 lb) rack of pork ribs, halved
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 cup honey
  • ½ cup soy sauce
  • 10 cloves garlic, minced

PREPARATION

1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
2. Add honey, soy sauce, and garlic to a large slow cooker.
3. Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
4. Cover and cook on high for 4 hours, or low for 7 - 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
5. Remove the ribs and transfer to cutting board.
6. Cut between the bones to separate into individual ribs.
7. Serve with additional sauce from the slow cooker, as needed.

Serves 3 to 4.

Wednesday, February 1, 2017

Salsa Verde Chicken Casserole

This recipe belongs to Taste of Home.  They created the recipe (as far as I know) and the photo I have included in this post.  I am reposting here for brevity and self-reference.

Salsa Verde Chicken Casserole

TOTAL TIME: Prep/Total Time: 30 min.       MAKES: 6 servings

Ingredients

  • 2 cups shredded rotisserie chicken
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups salsa verde, divided
  • 8 corn tortillas (6 inches)
  • 2 cups chopped tomatoes
  • 1/4 cup minced fresh cilantro
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves

Directions

  1. Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish.
  2. Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
  3. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.

Slow Cooker "Crack" Chicken (cheesy ranch chicken)

This recipe belongs to the cool blog Cookies and Cups  I am reposting here for brevity and my own reference.  Their post is way more informative and fun.  They created all photos and (as far as I know) the recipe itself.  You should check it out at the link above.

Slow Cooker Cheesy Ranch Chicken
 
Author: 
Serves: serves 6
INGREDIENTS
  • 2 lbs boneless chicken breasts
  • 2 (8 oz) blocks cream cheese
  • 2 (1 oz) packets dry Ranch seasoning
  • 8 oz bacon, cooked crisply and crumbled
INSTRUCTIONS
  1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
  4. Add in crumbled bacon and stir to incorporate.
  5. Serve warm.



Friday, January 20, 2017

Because Everyone Loves Queso

Photo and recipe belong to The Crafting Chicks.  Check them out!

Isn't that a pretty picture?  I love blogs with pretty pictures.  I enjoy looking at them and don't mind scrolling for five minutes looking at said pretty pictures while they walk me step by step through a recipe.  BUT.  When it comes time to recreate the recipe myself I just want to cut to the chase.  That's what this post is.  It's just this recipe.  I do, however, strongly suggest you go check out the source of this recipe and the pretty picture.  These girls worked hard to make a lovely post.  You should see it.  Now, I'm off to make queso. 

Easy Queso Dip
Author: 
INGREDIENTS
  • Easy Queso Ingredients:
  • 2 Cups Cache Valley Natural Mild Cheddar Shredded Cheese
  • 3 T. Butter
  • 1 C. Mild or Medium Salsa
  • ⅓ C. Sour Cream
  • 1 T. Flour
  • Tortilla Chips
INSTRUCTIONS
  1. Easy Queso Directions:
  2. ) In a saucepan, melt butter.
  3. ) Add flour and whisk together until the flour dissolves.
  4. ) Stir in Salsa until mixed in well.
  5. ) Add sour cream and stir until smooth.
  6. ) Remove from Heat and stir in grated Cheese.
  7. ) Transfer to a bowl and add sprinkle more cheese on top:)
  8. ) Serve with Tortilla Chips.